“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!

Veagn Agedashidofu!

INGREDIENTS: For 2 people

-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)

-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons

-You may add spices of your choice, especially grated ginger and hot chili powder!

RECIPE:

1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.

Drop in deep-frying oil at 170 degrees.

2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).

3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.

SUGGESTION:

Boil some cut mushrooms in the dashi before serving them together with the tofu!

Easy and healthy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Spaulding Gray’s Review of The Cheese Show on Martha Stewart

I know I said “Got Milk” was next up in Cheese 101… but after The Lady and I watched Martha Stewart’s Cheese Show –twice – I made the executive decision to change the format a bit and review MS’s show.

The Lady loves Martha Stewart and wishes she had more time to watch her show. Also The Lady is still pissed over the whole “going to the pokey thing” and contends that had MS been a man, she would have never had to clean the warden’s office or whatever befell her during those dark days…but I digress…

Martha really had it going on with The Cheese Show. She concentrated on American Artisanal Cheesemakers (a passion of mine as well) and began with a few facts about this growing industry:

1. Twenty years ago, there were less than 100 artisanal cheesemakers in the U.S. Today there are around 400.
2. Because the show featured Vermont artisanal cheesemakers, most of these statistics are Vermont-only: In Vermont, there were 11,000 dairies in 1950; today there are now only about 1100.
3. And while the number of Vermont dairies has drastically declined; the number of  Vermont artisanal cheesemakers has doubled over the last decade.
4. A little more than 50% of the artisanal cheesemakers in Vermont make cheese from cows’ milk; 25% use goats’ milk and the remainder make their cheeses from sheeps’ milk.

The first segment of the show introduced 5 Vermont artisanal cheesemakers:

1. Former Literary Agent, Angela Miller and her husband moved to Vermont and bought the historic Consider Stebbins Bardwell Farm. Located in the Champlain Valley, this farm founded in 1864 by Consider Bardwell was the home of the first cheesemaking co-op in Vermont. Their “Rupert”, an aged, raw Jersey cow milk cheese placed 3^rd in “Best of Show” at the 2009 American Cheese Society Competition.  They also raise and milk goats on their farm.
2. Hannah and Greg of Blue Ledge Farms, both landscape artists, came to Vermont to raise their children and create a sustainable lifestyle and business built on mutual respect for the land, the consumer and most of all the animals. They raise and milk a combination of Alpine, Lamancha and Nubian goats. As with all the cheesemakers MS featured, Blue Ledge has won many awards for their cheeses.
3. Repentant Lawyers John and Janine Putnam make Alpine-style cheese on their Thistle Hill Farm in North Pomfret, Vermont. Along with their four children and their 40+ Jersey cows (of which 20-21 are milked), they make certified organic Tarentaise cheese. This cheese is made in copper vats, essential to the development of the proper flavor (the Gruyere The Lady made at Roth Kase was also made in copper vats for the same reason).
4. Willow Hill Farm in Milton, Vermont is another certified organic dairy that makes both cows’ milk and sheeps’ milk cheeses. They also have a “u pick” certified organic blueberry patch. Sheeps’ milk is the richest milk of the three main milks used to make cheese (Cows’ milk and goats’ milk being the other two)and the sheeps’ milk yield is also the smallest. In addition to the small yield, sheep have the highest multiple births and these factors make sheep farming the most labor intensive in dairy farming.
5. Last, but certainly not least, we met the two men who own and run Cellars at Jasper Hill Farm in Greensboro, Vermont. These two artisans built 22K square feet underground vaults to ripen cheeses they buy from artisanal cheesemakers throughout Vermont. They buy the green and un-ripened cheeses; use the “recipes” of the cheesemakers to ripen the cheeses; and then market and sell the cheeses. This frees the small cheesemakers to concentrate on what they do best: make cheese.

Martha also briefly introduced, Anne Saxelby, of Saxelby Cheesemongers, who specializes in American Artisanal cheeses and sells them from a stall at the Essex Street Market on the Lower east Side of Manhattan. If The Lady and I have one criticism of the show, it is that we would have loved to learn more about this woman whose passion in life is bringing American Artisanal cheeses to the plates of everyone in Manhattan. She spent two years at Murray’s Cheese Shop (which The Lady swears it the Mecca of cheese); then an apprenticeship at Connecticut’s Cato Corner Farms and finished with six months touring cheese shops and cheesemakers in Europe.

The second segment of the show was an interview with Murray’s VP, Liz Thorpe, who presented a cheese sampler for the audience to taste using 5 cheeses from the aforementioned Vermont Cheesemakers. MS also plugged Liz’s new book, “The Cheese Chronicles” (which The Lady dashed out to buy and will review here in the near future). Liz has been in the cheese biz for 8 years and it all started with a visit to a small cheese shop in Manhattan and the rest is…as they say… history…

Liz was quite down-to-earth regarding the cheese plate she constructed: “Something old; something new; something stinky and something blue”. She built the cheese plate from 12 o’clock starting with the mildest of the cheeses featured: Blue Ledge’s Crottina (from goats’ milk) and proceeded to Consider Bardwell’s Dorset (a raw, aged Jersey Cow milk cheese). The third cheese on the plate was Willow Hill’s Autumn Oak (the only sheeps’ milk cheese on the plate). Then it was onto Thistle Hill’s Tarentaise, a robust and nutty Alpine-style cheese reminiscent of a European Beaufort. (Liz explained she would select this cheese over any cheddar when making a grilled cheese sandwich). The last cheese was Bayley Hazen Blue from The Cellars at Jasper Hill Farm which according to Liz had a crumbly consistency and a flavor that reminded her of popcorn.

The audience was thrilled to learn that each of them would be receiving a copy of Liz’s new book.

The next segment featured Lisa Schwartz and her Rainbeau Ridge Farm in Bedford, New York (a mere 5 miles from MS home). Lisa milks 35 Alpine goats twice daily and also runs a community agriculture partnership which sells organic, seasonal fruits and vegetables to the locals. And as if cheesemaking and farming weren’t enough, Lisa finds time to teach the local children how to make cheese and grow veggies: to teach them to connect to the food they eat.

Lisa began with 2 goats in 2002 and customers that were primarily friends and family. She and Martha made a “farmers cheese” together during this segment; a recipe that any of us could do at home with favorable results.

Lisa, like Liz, has a new book: “Over the Rainbeau” which is available on her website.

The fourth segment featured Terrance Brennan, Chef-Proprietor of Artisanal Fromagerie, Bistro and Wine Bar at 2 Park Avenue in Manhattan, who made a simple fondue using Uplands’ Pleasant Ridge and Thistle Hills’ Tarentaise – two cheeses perfect for fondue.

Chef Brennan’s tips for making a successful fondue:

1. Use only two or no more than three cheeses when making fondue. The Alpine-style cheeses are the best as they melt and homogenize better than other cheeses.
2. A high-acid white wine also helps homogenize the cheese.
3. A little cornstarch will help thicken the melted cheese and make it easier to stick to your bread and other dipping “goodies”.
4. When immersing your item into the cheese, use a “figure 8” motion to stir the fondue. This helps emulsify the fondue mixture.
5. When you add the grated cheese to your fondue pot, make sure the cheese is at room temperature.
6. If you drop your goodies into the cheese, you MUST kiss the cook…this is The Man’s favorite tip from this segment. I suspect it is also a favorite for The Lady…

In the next quick segment, Martha showed the audience how to make three easy cheese appetizers: Lacy Cheese Wafers, sautéed in a skillet; Pitted Dates filled with goats’ cheese and Martini Olives filled with blue cheese.

The final segment featured The Lady’s friend, Allison Hooper of Vermont Butter and Cheese who also has a new book, “In a Cheesemakers’ Kitchen” (another recent addition to the cheese book library at the manse). Martha and Allison featured several of the cheeses that Allison and her partner, Bob Reese make including Crème Fraiche and Bonne Buche (which means “good mouthful” in French).

If you love cheese, then this is one of the most pleasurable hours you can spend learning more about the American Artisanal Cheese movement. If you don’t love cheese, then you should seek professional help immediately.

I give Martha Stewart’s Cheese Show 2009 4 Paws out of 4 Paws (cause that’s all I’ve got).

Así como en Acapulco todos quieren ocupar las mesas de la terraza del restaurant El Mirador que da precisamente a la Quebrada, donde se tiran los famosos clavadistas, así en Los Cabos, son famosas las mesas que tienen una vista privilegiada hacia el famoso Arco que le da identidad a este destino turístico mexicano.  Viajar a estas playas maravillosas significa también experiencias gastronómicas muy gratificantes, y unas vacaciones a Los Cabos en Baja California Sur no estarán completas sin un almuerzo en el restaurante Puerta Vieja (www.puertavieja.com) , donde el menú marea un poco por lo abundante de las opciones en especialidades con mariscos, pero nada de nada decepciona en absoluto, al contrario…Y si los días de disfrute en el mar o los deportes acuáticos no te dan tregua para el almuerzo, podés ir a tomar una copa al atardecer donde el momento será tan romántico que querrás quedarte también a cenar…El ambiente nocturno es fantástico en general en todo Los Cabos y si estás con ánimo de salir a bailar y divertirte, ésta será la previa ideal, y además, gourmet!

I have always been surprised to find out how Japanese Omelette or Tamagoyaki is so popular abroad.

Here is a simple recipe that adults and children alike will love to eat either as a main dish or as a snack!

Tamagoyaki with Spinach & Corn!

INGREDIENTS: For 2~3 people

-Eggs: 3
-Dashi/soup stock (konbu/seaweed or chicken): 3 tablespoons
-Japanese Sake: 1 teaspoon.
-Sugar:: 1 tablespoon
-Salt: 1/4 teaspoon
-Spinach: 50 g (boiled and drained completely)
-Soy sauce: 1/2 teaspoon
-Corn: 4 tablespoons (already boiled/canned)
-Vegetal oil: 1/2 teaspoon

RECIPE:

1 Boil the spinach for a minute or two maximum. Let cool completely and press hard to drain all water out. Chop finely.

2Boil the corn if necessary and drain completely. (If canned, drain thoroughly)

3 Beat the eggs in a bowl. Add dashi, Japanese sake, sugar, and salt. Mix well. Add spinach and corn and mix well.

4 Heat frypan and cook as described in Tamagoyaki Basic Recipe.

5 Cut and serve!

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

My children are with their father for Thanksgiving. I WISH they were with me. My brother, sister-in-law, neices and nephew live about 14 hours away. My best friends are traveling or at their local holiday invite destination.

My neice sent me an email wishing me a Happy Thanksgiving and asking me what I was thankful for.  So, I wrote back that I’m thankful for my children, her dad (my brother), her mom, her, her brother and sister.

I’m thankful that I finally found a good doctor by chance after nine years. She’s enthusiastic about being a doctor and interested in her work. When I question her, she enjoys the conversation. How utterly refreshing. Come to find out it was food that was making me soooo sick! I’m finally on the mend.

Speaking of food, did anyone watch Julia and Julie? How I laughed when they showed the guests and relatives eating TUMS! Granted I didn’t have a Thanksgiving Day dinner today, but I enjoyed years of gourmet cooking growing up and what did we have in the medicine cabinets in the bathrooms?  Yup, that’s right, TUMS! But the funniest part about the TUMS, is, I’m going to dare and say, my mother lived by Julia Child’s recipes.

Some of you are rubbing your bellies at this point.  Some are in agony from over-indulgence! I on the other hand am doing neither. I’m reflecting on the fact that years back the doctor and nurses lost me once on the table in the hospital. They didn’t know why. Reflecting on the endocrinologist telling me this summer that he has no idea how I’m alive today.  Oooo Oooo! I know the answer.  It’s called the will to live. He said I should have been dead 20 times over. 

I’m not saying anyone can live through anything by willing themselves, but it can make a difference. You wouldn’t be reading this right now, if I didn’t will myself to live. 

When life has been bad for so long and extreme devastation has taken place, if you think about it, you can still find something you’re thankful for, even when spending holidays alone. 

I welcome comments

My children are with their father for Thanksgiving. I WISH they were with me. My brother, sister-in-law, neices and nephew live about 14 hours away. My best friends are traveling or at their local holiday invite destination.

My neice sent me an email wishing me a Happy Thanksgiving and asking me what I was thankful for.  So, I wrote back that I’m thankful for my children, her dad (my brother), her mom, her, her brother and sister.

I’m thankful that I finally found a good doctor by chance after nine years. She’s enthusiastic about being a doctor and interested in her work. When I question her, she enjoys the conversation. How utterly refreshing. Come to find out it was food that was making me soooo sick! I’m finally on the mend.

Speaking of food, did anyone watch Julia and Julie? How I laughed when they showed the guests and relatives eating TUMS! Granted I didn’t have a Thanksgiving Day dinner today, but I enjoyed years of gourmet cooking growing up and what did we have in the medicine cabinets in the bathrooms?  Yup, that’s right, TUMS! But the funniest part about the TUMS, is, I’m going to dare and say, my mother lived by Julia Child’s recipes.

Some of you are rubbing your bellies at this point.  Some are in agony from over-indulgence! I on the other hand am doing neither. I’m reflecting on the fact that years back the doctor and nurses lost me once on the table in the hospital. They didn’t know why. Reflecting on the endocrinologist telling me this summer that he has no idea how I’m alive today.  Oooo Oooo! I know the answer.  It’s called the will to live. He said I should have been dead 20 times over. 

I’m not saying anyone can live through anything by willing themselves, but it can make a difference. You wouldn’t be reading this right now, if I didn’t will myself to live. 

When life has been bad for so long and extreme devastation has taken place, if you think about it, you can still find something you’re thankful for, even when spending holidays alone. 

I welcome comments

My children are with their father for Thanksgiving. I WISH they were with me. My brother, sister-in-law, neices and nephew live about 14 hours away. My best friends are traveling or at their local holiday invite destination.

My neice sent me an email wishing me a Happy Thanksgiving and asking me what I was thankful for. So, I wrote back that I’m thankful for my children, her dad (my brother), her mom, her, her brother and sister.

I’m thankful that I finally found a good doctor by chance after nine years. She’s enthusiastic about being a doctor and interested in her work. When I question her, she enjoys the conversation. How utterly refreshing. Come to find out it was food that was making me soooo sick! I’m finally on the mend.

Speaking of food, did anyone watch Julia and Julie? How I laughed when they showed the guests and relatives eating TUMS! Granted I didn’t have a Thanksgiving Day dinner today, but I enjoyed years of gourmet cooking growing up and what did we have in the medicine cabinets in the bathrooms? Yup, that’s right, TUMS! But the funniest part about the TUMS, is, I’m going to dare and say, my mother lived by Julia Child’s recipes.

Some of you are rubbing your bellies at this point. Some are in agony from over-indulgence! I on the other hand am doing neither. I’m reflecting on the fact that years back the doctor and nurses lost me once on the table in the hospital. They didn’t know why. Reflecting on the endocrinologist telling me this summer that he has no idea how I’m alive today. Oooo Oooo! I know the answer. It’s called the will to live. He said I should have been dead 20 times over.

I’m not saying anyone can live through anything by willing themselves, but it can make a difference. You wouldn’t be reading this right now, if I didn’t will myself to live.

When life has been bad for so long and extreme devastation has taken place, if you think about it, you can still find something you’re thankful for, even when spending holidays alone.

I welcome comments

Shawl collars, leather. Blues with grays and browns, topped with a hat.
Silly and serious.

First off, let me wish everyone a Happy National Turkey Genocide Day.  Of course, being different, we had a roast chicken.  And mashed potatoes (homemade).  And roasted Brussels sprouts.  And cranberry sauce.  I am now fulfilling another Thanksgiving Day tradition by watching the Lions lose.  And, while I digest all the good stuff, here’s a useful recipe for anyone who has vegetarians for dinner (if vegetarians eat vegetables, what does a humanitarian eat?):  vegetarian stuffing (and yes, I know this would have been more useful a week ago, but (((Wife))) and I wanted to test our idea to see if it was edible).

Vegetarian Bread Stuffing

(Do not put the vegetarian stuffing inside the bird:  that would negate the vegetarianism.)

12 cups of bread cubes (whole wheat and white (no rye))
6 stalks celery (with leaves (if present)) halved lengthwise and chopped
2 yellow onions, peeled and sliced lengthwise
2 Tbsp rubbed sage
1 Tbsp ground savory
1 Tbsp ground white pepper
1 Tbsp marjoram
1 – 2 tsp Kosher salt
1 cup carrots, cut into 2 inch lengths and slivered
1 stick butter, melted
3 cups of really good vegetable broth (I use Wegmans, the kind that comes in a cardboard box)

Mix together the bread, celery, onions, sage, savory, pepper, marjoram and salt.  Keep mixing it until the seasonings are evenly distributed.  Then pour in the broth and the butter and mix until all the bread is a little damp.

Place in a large covered dish and bake, covered, for about an hour at 350 degrees.  Remove the lid and let it go for another 1/2 hour.

Vegetarian (((Girl))) pronounced it delicious.

And again, Happy National Meleagris Genocide Day!

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!

INGREDIENTS:

-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon

RECIPE:

-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Getting closer to the festive season the question once again arises as to what to purchase your family and friends this Christmas. You want to present them with a gift that will generate fun and enjoyment for endless hours and bring smiles to their faces. Gone are the days of ties and boring gifts, today the most popular Christmas gift option is video games!

Because there are computer games and video games which are specifically developed for each age group and interest, every person of your Christmas present list can enjoy the entertaining world of Best video games.

The website Always On sale announces an extensive selection of cheap video games which are delivered to your designated address anywhere in Australia. Choose from a wide range of games for all of the best-known consoles, including Nintendo Wii, Nintendo DS, Playstation 3, PSP games, Xbox 360, and PC games. Game consoles and accessories are also readily available to help to elevate your gaming experience.

Rated as the current most popular videogames console, the portable Nintendo DS is top choice gaming solution for use anywhere and anytime. Between the vast selection of exciting games and the range of DS consoles in fun colours, the Nintendo DS makes a fabulous Christmas gift idea.

Whatever the taste and interests of the people on your holiday gift list, Always On Sale has all of the PC and computer games that will capture their imaginations and provide them with thrills, spills and hours of enjoyment. You are sure to find many perfect matches in our extensive selection of PC games blockbusters such as, Call of Duty: Modern Warfare 2, Assassin’s creed 2, such as Grand Theft Auto 4, the Prince of Persia, and the world-wide phenomenon known as WoW, or World Of Warcraft.

The Xbox 360 is often considered to be the ultimate console for true gamers; it is known as the top videogames system for those who truly love to play. Always On Sale offers the best value deals on both console and accessories to ensure that gaming is thrilling but still easy on the hip pocket.

The Nintendo Wii is one of today’s most sought-after and popular video game consoles, as it truly appeals to people of all ages. With its innovative design that gets you off the couch and into its interactive and entertaining game titles, the Wii makes for a Christmas gift that will be loved by all. Since Always On Sale stocks Wii consoles, Wii games, and Wii accessories, you can find everything you need for a super Wii Christmas this year.

Always On Sale are proud to introduce their category for the Best Video games 2009 as well as game consoles and cheap accessories for amazing discounted prices making them the ideal Christmas gifts that all your recipients will love to receive under their Christmas tree this year. With so many choices online at Always On Sale, visit their website today and be part of the gaming revolution.

Find Cheap Wii accesories console at Always On Sale!!! Best Range of Best Video Games, Consoles and accessories at discounted prices

Vasemmasta silmästäni valui tänä aamuna nestettä, mikä lie mikrotulehdus. Putsasin itse enimmät rähmät herättyäni, mutta emäntä huuhteli silmän vielä keitettyyn veteen kastetulla pumpulilapulla. Hyppäsin aamupala-aikaan tapani mukaan emännän viereen tutkimaan kupin sisältöä. Haudutettua puuroa – aika outo aamupala! Syön mieluummin latsinaksuja hatusta.

Cabbage Rolls or stuffed cabbage have a long history and have become one almost universal dish.
The concept comes from the “dorma” in Anatolia (turkey) during the first Century A.D. which were conceived with grape leaves.
Cabbage being a prominent vegetable in Europe, it was only a question of time before cabbage leaves replaced the grape leaves!
The first mention in Japanese history dates back to 1895 when they were called “Rooru Kabetsu/Roll Cabbage” (the other way round!).
They can found in most homes, at oden restaurants and in many other establishments. They are particularly popular in winter when cabbages are everywhere in supermarkets.

The recipe below is the basic one. I will leave to you how to experiment on quantities!
Keep in mind that meat can replaced with tofu, but you will probably needs konbu dashi/seaweed stock.

Choose cabbage leaves of the same size (number depending on servings).
Bring lightly salted water to boil and dip cabbage leaves in water long enough to soften them. Lay the cabbage leaves on a piece of kitchen paper or clean cloth to take off excess water.
Put aside.

Chop some onion very fine and mix it with minced meat of your choice (pork, beef, lamb). Season with salt, pepper, nutmeg, clove and pther spices of your liking. Mix well.
Note: I personally add some chopped garlic and tiny cubes of lotus root.

Shape minced meat mixture into elongated balls of the size you wish for stuffing the cabbage. Their length should be equal to the width of your hand (that is, if you are not 7 feet tall!).
Fry them in olive oil until their surface is well cooked (this will prevent unwanted breaking off later). Sprinkle them with a little white wine or Japanese sake for more seasoning.
Place them on a plate and let them cool off completely.

Roll a meat ball in each cabbage leaf.

Bring the ends of the cabbage leaves under the roll and place each roll in the pot as shown on picture above to prevent rolls from moving away (around). If you are not confident, tie some kitchen thread around or secure them with a wooden toothpick, altough this can become very bothersome upon serving and eating.

Fill the pot with a soup made with chicken stock.
This is when you can add a few more spices, but don’t overdo it!
Of course you could could cook it with kimchi for example.
Simmer for about 30 minutes over a medium high fire.
Only then can you scoop the cabbage rolls out.
Keep in mind the soup is great, too!

Here you are! Enjoy!

NOTES:
-If served to children, careful on the spices and garlic!
-Instead of the chicken stock, you may use tonkotsu ramen soup!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Tra le tante qualifiche ed attributi che possono essere riconosciuti a Colle di Val d’Elsa quello a cui i propri cittadini tengono maggiormente è quello di Città del Cristallo.
Dal 1331 infatti la produzione del vetro, evolutasi poi nel ‘900 in quella del cristallo, costituisce uno degli elementi maggiormente tipici della città, che per questo è stata definita dei secoli scorsi ‘Boemia d’Italia’ ed ora Città del Cristallo.
Tutto questo promosso dal Consorzio del Cristallo di Colle di Val d’Elsa, una realtà che raccoglie le aziende del settore, che rappresentano il 95% di tutta la produzione.