Simple pasta dishes are one of life’s true treasures. Whether quickly stir-fried with crisp vegetables and tangy sauce or coated with a light combination of olive oil, garlic and lemon, pasta satisfies our hunger and brings everyone to the table in a hurry. Who can say no to a big bowl of carbs?

The recipe I’m sharing with you today is perfectly simple and full of wonderful, classic flavors. The original dish was made with homemade garlic pasta, creamy crumbled Gorgonzola, bright flat-leaf parsley, and crunchy toasted hazelnuts. I first enjoyed this comforting pasta during my recent visit to Minnesota. It was part of a four-course meal prepared by my good friend, Tim Cheesebrow. Apart from being my friend and being married to one of my very best girlfriends, Tim is a talented singer/songwriter. He has recorded one album, and is in the process of raising money for his second, Home in the Heartland. Click here to listen to some of Tim’s music, and if you like what you hear, you can contribute to his IndieGoGo campaign. One of the many incentives for contributing is a four-course Italian meal prepared by Tim himself. I was lucky enough to enjoy a 4 course meal that is very similar to what Tim will prepare for some of his contributors. Our menu began with a riff on a caprese salad, featuring mozzarella made from scratch, home grown basil pesto, and a sun-dried tomato puree. The next course was homemade garlic pasta with Gorgonzola and hazelnuts, followed by flavorful, and perfectly cooked, herb-rubbed lamb steaks. Finally, we indulged in freshly made pizzelles filled with chocolate mascarpone and sprinkled with coconut flakes. It was absolutely amazing and not at all helpful to my resolution of eating healthy…but so worth it every sinful bite (especially the chocolate mascarpone pizzelles)!

Just a note on homemade pasta: it isn’t a requirement for this dish, but once you get the hang of rolling out your own pasta dough, it is so worth the time and effort. Think you need a pasta machine to make your own? Nope. You can roll it out by hand using this foolproof recipe from America’s Test Kitchen. You have to plan ahead, because the dough needs to rest four hours. I thought that was crazy at first, but it turns out that it really helps the texture of the dough. If you do have a machine, I recommend this recipe from Jamie Oliver. It turns out perfectly every time! One last note on fresh pasta; you don’t have to search out Typo 00 flour. All purpose works just fine. Make a bowl of this pasta, pour a glass of wine (either white or red will pair with this dish), and listen to Tim’s tunes. Delicious food and fabulous music. What could be better?

And if you’d like to learn more about Tim and how he is spreading the joy of music to those around him, check out this video:

Pasta with Gorgonzola & Hazelnuts

• 1 pound fettuccine or tagliatelle, homemade or sore-bought
• 3 cloves garlic, minced
• 1/3 cup olive oil
• Juice from 1 lemon
• Course salt & freshly ground black pepper
• 1/2 cup crumbled Gorgonzola
• 1/4 cup toasted hazelnuts, roughly chopped
• Fresh flat leaf parsley for garnish

Begin by cooking your pasta by adding it to a large pot of salted, boiling water. If you are using homemade pasta, you will only need 2 or 3 minutes of cooking time. If you are using store-bought, follow the package directions. While the water comes to a boil, assemble the sauce. In a small bowl, combine the garlic, olive oil, lemon juice salt and pepper. Set the bowl aside to let the ingredients mingle. When the pasta has finished cooking, reserve 1 cup of pasta water. Drain the pasta and transfer it back to the pot. Add the sauce and toss to combine. Taste and season with additional salt and pepper if necessary, keeping in mind that the Gorgonzola has a nice bite that will add more flavor. Transfer the pasta to a large serving bowl and top with the Gorgonzola, parsley and hazelnuts. Serve immediately.

Two years ago, for our first Christmas in Tokyo, my thoughtful husband did everything he could to make me feel at home. I had a really difficult time not being in Minnesota with my family and he knew that I was struggling a bit. Fortunately, Christmas in Tokyo is just as festive as Minnesota, if not more so, minus the snow of course.  One of the things Brad got to keep me in the holiday spirit was a sampling of hot chocolate stir sticks.They were simply blocks of chocolate at the end of wooden sticks. I don’t know where I had been, but I had never seen these before and I was so excited to give them a try! They reminded me of an Argentine Submarino (Argentine hot chocolate) that we enjoyed in Buenos Aires a few years ago. It’s hard to find anything more fitting for hot milk than a big hunk of chocolate that slowly melts, creating a rich, comforting mug of wonderfulness.

Two years after the idea entered my mind, I finally got around to making my own hot chocolate stir sticks. I wanted to try some new flavors that I hadn’t seen before, so I used what I had in my pantry cabinet to add a little flare to the dark chocolate base for the sticks. One clear option was the addition of matcha powder to the chocolate. After all, what is Tokyo Terrace without a little Japanese twist, right? I also made an almond and pink sea salt stir stick, and another with warm, spicy cinnamon.

There are so many options for creative flavor combinations- you could even make the sticks a little bigger and add mini marshmallows if you wanted to! Crushed peppermint candy is another classic addition. These stir sticks also makes very nice Christmas or hostess gifts. All you need is an ice-cube tray, some chocolate chips, and perhaps something to dress them up- a ribbon to tie at the top of the stick, or a sprinkling of powdered sugar to make them look pretty. These are easy to make in large batches, so you can get a bunch of gifts taken care of easily!

Hot Chocolate Stir Sticks

Makes about 12-16 stir sticks

I’m providing the basic recipe for you below without the addition of other flavors. If you’d like to add your own creative twist to the basic recipe, it’s relatively simple. If you are using almond extract or peppermint extract, go with about 1/2 to 1 teaspoon for 4 cups of chocolate chips. If you are using something like cinnamon or other dried spices, add a little at a time and taste it to make sure it is acceptable for your palate. Keep in mind, however, that these will be slightly mellowed out in flavor when they are added to the hot milk. If you use sea salt, a sprinkling on the top of the chocolate is plenty for some, but if the salt is particularly mild, you may want to add a touch to the melted chocolate as well.

Ingredients:

4 cups bittersweet chocolate chips (I used Ghiradelli)

1/3 cup cocoa powder

Materials:

Bamboo skewers or craft sticks

piping bag or ziplock

ice cube tray

Put the chocolate chips in a microwave-safe bowl. With the microwave on its lowest setting, microwave the chips for 30-45 seconds. Remove from the microwave and stir. Continue doing this in about 30 second increments, stirring after each increment, until the chocolate chips are almost completely melted. There should still be a couple lumps left- just stir everything together and they should disappear. If they don’t, place the bowl back in the microwave for about 10 seconds. When the chocolate is completely melted, stir in the cocoa powder.

Let the chocolate sit for 3 or 4 minutes. Transfer the melted chocolate to a piping bag or ziplock. If you are using a ziplock, clip the bottom corner of the bag with scissors. Pipe the chocolate into your ice cube tray. Use a small spoon to smooth the top of the chocolate. Insert the stir sticks and allow to sit (at room temperature is best) until the chocolate sets. If you notice imperfections in the finished product, melt more chocolate (I like to make a creamy ganache by adding about a tablespoon of cream to 1 cup of chocolate chips) and dip the stir sticks to create a nice outer layer. Allow them to cool on wax or parchment paper. This is also a great time to add your garnishes- crushed peppermint, sea salt, etc. If you adding cinnamon or powdered sugar, the chocolate will need to be nearly cooled so that the powder doesn’t dissolve.

For the hot chocolate:

Heat 6 oz. of milk in a small saucepan or gently in the microwave. When the milk is hot (not boiling, just letting off a nice steam) transfer it to a mug. Stir with your hot chocolate stir stick until the chocolate has completely melted and sip away!

I’ve been doing a lot of reading lately. Mostly, I read before bed to take my mind off some of the baby anxieties that run around my brain in the dark quiet. Right now, I’m reading The School of Essential Ingredients by Erica Bauermeister. It’s not a long book. I actually wish it were much longer. Every time I sit down to read it, I get wrapped up in the stories and food descriptions. It’s like the author knew exactly how to describe food in a way that reminds the reader why food is such a meaningful part of who we are. It goes beyond the necessity to nourish our bodies and helps us hold on to and create memories and feelings.

Around this time of year, I think we can all relate to the the way certain smells and taste bring us back to the days when we wore footie pajamas, the grips of the feet sticking slightly to the floor of the kitchen while the smell of fresh-baked cookies fill the air. The classic flavors of fall and winter never cease to remind me of my childhood and how I want to continue experiencing life in that way even as I grow older each year. Cinnamon reminds me of a warm fleece blanket. Hot chocolate with marshmallows reminds me of a crackling fireplace. Beef stew brings the longing to wear a cozy sweater with a luxurious turtleneck.

These kabocha cookies (or mini-pies) are my way of bringing the comforting memories of my past in line with the comforting feelings of my present. Minnesota will always, in my heart, be home. Still, Japan has become more of my home than I ever thought possible. These cookies are a spin on the classic pumpkin pie using Japanese kabocha purée. The scent as they bake is warm and comforting, leaving no room for the stresses of the day. And taking a bite of the flaky crust against the creamy filling, the warm flavors blending together and melting on the tongue, brings an overwhelming feeling of simple joy.

If you don’t want to make your own kabocha (or pumpkin) purée or pie crust, you can easily use store bought. However, part of the pleasure in making these pretty little pie-cookies is getting your hands in the flour and butter that make the crust and seeing the filling develop from the actual squash. However you decide to make these, I know you’ll love them.

Kabocha Cookies

Makes 1 dozen cookies

1/2 cup kabocha (or pumpkin) purée

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 egg yolk

2 tablespoons heavy cream

1/4 cup brown sugar

A double batch of crust

1 egg yolk + 1 tablespoon water

Preheat the oven to 350 degrees F.

Combine the kabocha purée with the ground spices in a small bowl. In a medium bowl, whisk the egg yolk, heavy cream and brown sugar together. Add the purée to the egg mixture and mix well.

Roll out the chilled dough for the crust to a little less than 1/4″ thick on a floured surface. Use a cookie cutter (or a mason jar lid, which is what I used) to cut out rounds of dough about 3″ in diameter. You should have enough rounds for 12 cookies (24 total).

Roll out each round to about 4″ in diameter, using a dusting of flour as needed to keep the dough from sticking. Place a rounded tablespoon of the kabocha purée in the center of one round, then top it with another, sealing the edges and crimping or sealing with a fork. Using a sharp pairing knife, gently cut 4 slits in the top crust. Whisk together the egg yolk and water. Brush with top crusts with the egg wash and sprinkle with sugar.

Bake for 10-12 minutes until the crust is just golden.

It’s amazing how quickly my mind goes from Halloween to Thanksgiving to Christmas this time of year. The excitement might as well start mid-September because that’s when I have to start using my self-control (of which I have very little) to not listen to Christmas music just yet. It’s been this way for my entire life. My sister and I have both been fans of starting to listen to/sing/play Christmas music together very early in the season. I think we could probably get away with it when we were younger. It’s probably less cute now that we’re all grown up. These days, after Halloween, I allow myself to relax a bit and begin listening to Christmas music that isn’t really Christmas music. You know, the newer releases that are not as traditional as Bing Crosby, for example. Bing should be reserved for falling snowflakes and tree decorating.

It’s a little harder lately to avoid having Christmas music playing in the background because I’m trying to get a number of holiday posts completed before our Little Man arrives at Tokyo Terrace. With only 3 weeks left until the due date, I have to use my time wisely and a little holiday music seems to help the creative flow. So yes, that’s how I’m justifying my ridiculously early listening pleasures.

In an effort to spread the early holiday joy, and with Thanksgiving coming up very quickly (check your calendar- it’s nearly NOVEMBER!) I thought it would be nice to share one of my favorite Thanksgiving recipes with you. This is not exactly what graced our table in years past as my family gathered to enjoy a massive, delicious meal together, but its roots stem from Thanksgiving at my parents’ house. Every year of my life, until moving to Tokyo, the entire extended family would come over and everyone brought their signature contributions. My Aunt Joanne’s pumpkin and apple pies, my grandma’s fruit salad (a shade of mint green and filled with mini-marshmallows) and my mom’s sweet potato casserole, to name a few.

We have hosted Thanksgiving for the past 3 years in Tokyo, which I must say has proven to be the most difficult but also rewarding experience. The logistics of putting together a traditional Thanksgiving meal in Tokyo make for some interesting stories. And the creativity of using the ingredients that are available (no canned yams or pumpkin around here, folks!) can result in both discoveries that are frustrating and entirely satisfying. Recreating my mom’s sweet potato casserole was just such an experience.

Our first year in Tokyo I knew only of the white-fleshed, purple-skinned sweet potatoes that I saw in every grocery store. But I also knew that I couldn’t have white potatoes as the main ingredient in the casserole. Aesthetically it would not be as pleasing. So, I decided to experiment with Japanese kabocha squash. I’ve tried several different methods for cooking the kabocha before putting it in the casserole dish- steaming, roasting and boiling. While each method worked well, I have found that roasting leads to the most satisfying flavor in the squash.

This year, since I’m a little too pregnant to host Thanksgiving (OK, my due date is the day before), I decided to make personal sized casseroles with these mini-kabocha that I found the other day. They are the perfect personal size! You can use orange sweet potatoes (or yams) that have been cut in half in place of the kabocha, but if you’re in Japan I recommend giving this a try. If you don’t have an oven, you can simply steam the squash halves in a bamboo steamer until a knife can be easily inserted into the flesh. To brown the top, simply pop them in the fish oven but keep a close eye on them so you don’t end up with a black, charcoal topping.

What are some of your favorite twists on traditional holiday dishes? I’d love to hear some of your ideas in the comments below!

Individual Kabocha Casserole

Makes 2 servings

*This recipe is written specifically for individual servings but it is quite simple to multiply. If you are using a larger squash or sweet potatoes/yams, you will need about 2 cups diced to serve approximately 6 people. Prepare the squash/potatoes/yams as desired- steamed or roasted- before adding them to a casserole dish. For the brown sugar-cinnamon topping, you will need about 1 cup brown sugar, 3 tablespoons cinnamon (or to taste- I’m a big fan of cinnamon) and 1/4 cup flour. Otherwise, just follow the cooking steps below!

1 small kabocha or other squash, or a medium sweet potato or yam

1/3 cup brown sugar

1 tablespoon cinnamon (or to taste- I’m a big cinnamon fan so I am generous)

1/4 cup course chopped pecans

2 tablespoons flour

1-2 tablespoons butter

Mini-marshmallows

Preheat the oven to 425 degrees F.

Cut the squash in half along the equator and scoop out the seeds. Place it cut side down on a foil-lined baking sheet. Bake for about 15 minutes or until the flesh can be pierced with a knife with little resistance. Meanwhile, combine the brown sugar, flour, cinnamon and pecans in a small bowl.

Turn the squash halves cut side up and sprinkle with the brown sugar/cinnamon/pecan topping. Top with small pieces of butter. Return the squash to the oven and bake for about 5 minutes, or until the topping is beginning to bubble slightly. Be careful not to leave them unattended for too long, or the nuts will burn.

Top with the mini marshmallows (they expand slightly, so don’t go too overboard or they will ooze over the edges- not necessarily a bad thing but it doesn’t look as pretty). Return to the oven for 2 or 3 minutes, or until the marshmallows are a beautiful golden brown.

Serve immediately.

The past couple days in Tokyo have been cool and cloudy. All signs point to fall. Finally.

In Minnesota, fall would be filled with caramel apples, hot cider, and campfires. In Japan, it is filled with hot pots, warm bowls of ramen, and the sweet, nutty scent of sweet potatoes. I’ve rambled on about how much I love the smell of Japanese sweet potatoes before and this year is no different. The only change is that instead of waiting to walk through the doors of the grocery store to find that beautiful aroma, I created it in my own kitchen.

Daigaku imo are probably the closest thing to caramel apples here in Japan. Chunks of sweet potato take the place of the apple, and a combination of sugar and soy sauce coats the outside creating a sticky, crispy, umami coating. Black sesame salt decorates the top beautifully, creating a lovely and festive appetizer for Halloween parties.

This is the perfect fall treat, not only because of the beautiful presentation, but because of the perfect combination of flavors. The sweet, nutty taste of the sweet potato is enhanced by the sweet-salty, toffee-like glaze and sesame salt. You can find daigaku imo (Japanese University Sweet Potatoes) at many of the autumn festivals that occur at various school campuses, as well as food stands around Tokyo but they are just as easy to make in the comfort of your own home. I haven’t tried this yet, but I’d be willing to bet you could use almost any potato or even squash to make this recipe. I’d like to try adding a little cinnamon to the glaze next time, just to mix things up a little and add a little of my own touch. The basic recipe is quite easy and lends itself well to creative license.

I have to thank my facebook followers for a swath of new Japanese recipes to post here. The other day, I asked what readers would like to see here on the site and got some great feedback! Thanks to Lisa for the suggestion to do daigaku imo! If there is anything you would like to see on Tokyo Terrace in the coming days and weeks, feel free to leave suggestions here in the comment section or on my facebook page.

Daigaku Imo

Serves 2-4

Based on a recipe from Just Hungry

1 medium sweet potato (about 1 1/2-2 cups after being cut)

Oil for frying

2 T sesame oil

2 T white sugar

1 T corn syrup (you can also use honey, but this will alter the flavor and texture)

3/4 tsp. soy sauce

Black sesame seeds, lightly toasted and combined with a touch of course sea salt

Clean the sweet potato and remove any stringy bits.  Cut the sweet potato into cubes about an inch or so in size. Place the potatoes in a bowl of cold water.

Meanwhile, combine the oils together in a large saucepan. You should have enough oil to give you just over an inch in the bottom of the pan. Test the oil with one piece of sweet potato that you have dried thoroughly with a paper towel or tea towel. If the oil starts to bubble about 2 seconds after you add the potato, it is ready. While you wait for the oil to heat, carefully and completely dry the sweet potato pieces. Add the sweet potatoes to the oil and fry until golden brown and crisp. This should take no more than 4 or 5 minutes, depending on the exact size of your pieces.

As the potatoes cook, combine the sugar, corn syrup or honey, and soy sauce in a small, heavy saucepan. Place over medium heat and stir until the sugar is dissolved and the mixture is heated but not bubbling. Turn off the heat and set the pan aside but within reach while you work with the potatoes.

Remove the potatoes from the oil using a slotted spoon and shake carefully (the oil is HOT!) over the frying pan before transferring them to the pan holding the syrup mixture. Toss immediately to coat all of the potatoes and sprinkle with the sesame seeds/salt. Serve immediately.

When I visited to Argentina a few years ago, I flew from Minneapolis to Dallas to Miami to Buenos Aires. It added up to something like 24 total travel hours and by the time I reached my destination I was completely exhausted. I remember very little about that first day in Buenos Aires aside from my happy reunion with (then boyfriend) Brad at the airport. It took me a couple of days to recover and get some rest, but when I did, I began to fall in love with Argentina- both its people and its food (of course).

Shortly after my arrival, Brad and I traveled to Mar del Plata for a few days, where we enjoyed breakfasts on a sun-filled deck, quiet walks along the beach, and I discovered my love (and I mean love) for café con crema. After a few days, we returned to the faster-paced Buenos Aires for the remainder of my visit. Brad lived with a beautiful host-family who truly adopted him as their own son while he lived there. They were so warm and lovely that I felt as though I could have stayed in their cozy home, complete with a friendly dog and a grandmother who made handmade ravioli every Sunday for the whole family, forever.

I don’t have many photos of my trip because this was before I really got into taking photos. But I remember a lot about it. One thing that sticks out in my mind is of course the food we ate. A couple days ago, we took a little trip down memory lane and made a simple argentine meal of empanadas and choripan with chimichurri.

Empanadas are wonderful. I’ve posted them before on the site (here). It seems like you are throwing together a million things that don’t make any sense together- ground beef, hard boiled eggs, raisins, green olives- but somehow they come together to form a perfectly flavored pocket wrapped in crispy, flaky crust. This time around, since there were some olive and raisin haters, I omitted those and used dried cranberries instead. This was actually a perfect substitute and added a subtly sweet, tangy flavor to the filling. I bake my empanadas, but if you buy them on the streets of Buenos Aires they will most likely be fried. I find that baking them still creates a delicious crust and prevents the mess of deep frying.

Choripan are sandwiches made with chorizo and french style rolls. These can be eaten as is but are best with the addition of chimichurri sauce, which is similar to a pesto but is made with flat leaf parsley and a few other ingredients one wouldn’t usually find in a traditional pesto. The flavor is bright and fresh and can be used on anything from meat to fish.

For dessert, I made empanadas filled with dulce de leché. I didn’t manage to get many photos of the dessert, so… What’s that? You insist that I make them again and do another post? Well, alright…just for you though!

This meal was great for Brad and I to make together. He was in charge of the choripan and I was maker of empanadas. We served the meal with a nice Malbec (if you haven’t tried it, get to it! It’s the perfect wine for grilled meat and this summer would be a great time to break open a bottle!) and had a great time reminiscing about our trip and sharing the experience with others. And don’t worry- I didn’t have any of the wine.

And last but not least (and this has nothing to do with Argentina) we found out that our little baby is a boy! We had an ultrasound on Wednesday and everything looks beautiful! I’m already completely, head over heels in love.

*I recommend making this dinner with another person just because its so much fun! Make the dough for the empanadas first, since it has to chill for about an hour in the refrigerator. Then, while one person makes the chimichurri sauce, the other makes the filling for the empanadas. Work on filling the empanadas together, or have one person do the filling and the other work on grilling the sausage for the choripan. Just keep in mind that the empanadas take a while to bake, but can be put back in the oven at about 275 degrees F to reheat if you want to do them ahead of time.

Chimichurri Sauce (from Simply Recipes)

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1/2 cup olive oil

2 Tbsp red or white wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Argentine Empanadas

Makes 1 dozen empanadas

Filling:

2 T olive oil

1 lb. ground beef

1 small yellow onion, chopped

3 green onions, chopped

1 clove garlic, minced

1/3 cup pitted green olives, roughly chopped (optional if you have olive haters)

1/3 cup raisins (or dried cranberries)

2 boiled eggs, chopped

2 tablespoons soy sauce

2 tablespoons water

black pepper and salt to taste

In a large skillet, heat the olive oil over medium high heat. Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant. Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.

Dough (adapted from Asian Dumplings cookbook):

2 cups flour, plus extra for dusting

1/2 teaspoon salt

1 tablespoon sugar or honey

4 tablespoons shortening

5 tablespoons butter, chilled and diced

1 egg yolk (save the white to brush the dough before baking) mixed w/6 tablespoons water

In a large bowl, combine the flour, salt, sugar (if using honey, mix the honey together w/the egg yolk and water.)

Add the shortening and butter and use your fingers to break it into tiny crumbles (very important that this is done well! If you have a food processor, use that…I don’t, so I use what God gave me!)

Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently kneed the dough into a smoothish ball. Don’t do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Remove the dough from the refrigerator when thoroughly chilled. On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out section of dough and set aside. Do the same with the other half of dough.

Assembly:

Take each cut out circle and roll it out so it is thin, but not so thin you can see through it. Put about 2 tablespoons of filling in the center of the dough circle and seal the edges. Place the filled empanada on a lined baking sheet. Lightly whisk your reserved egg white. Before placing in the oven, brush the top of each empanada with the egg white.

Bake at 375 degrees F for about 20 minutes or until the tops are golden brown.

Choripan

Makes 6-8 sandwiches

4 chorizo links (about the size of a bratwurst)

1 loaf of French bread, cut into 6-8 sections and cut in half like sandwich bread

olive oil

Heat a grill to medium high and cook the chorizo. When it is done, cut the chorizo in half once in the middle, then once lengthwise. Place the chorizo back on the grill, cut side down and grill for another minute or two for nice grill marks.

Brush the cut sides of the bread with olive oil and place them on the grill for about a minute. Transfer the bread and chorizo to a platter. Each place two halves of chorizo on each sandwich and serve with chimichurri sauce.

I think everyone has a place in their home that can be considered a “safe zone”. Somewhere that is all your own. When Brad and I moved to Japan 3 years ago (has it really been 3 years already??) the first thing I wanted to do was find a little space that felt like home to me. I needed it. I craved it. When we finally moved into our apartment after a long wait, that place, for me, was the kitchen. Our first apartment had a large kitchen/dining room for Japanese standards. There was minimal counter space, but it had a lot of beautiful light that bounced off the white wallpaper with tiny blue flowers. That was the first space in Japan that felt like home to me. That felt like it was mine.

We have lived in 3 apartments in Tokyo, each of them with drastically different kitchens. And yet somehow each of them felt like my own. The sad part is that each year I have to say goodbye to my little corner for 3 months. I go without having my kitchen for so long that I begin to feel slightly aimless. Spending time in my kitchen gives me focus that I lack in many other areas of life. Cooking is my creative outlet and without it I dont’ feel right.

This summer has been no different. My in-laws in Colorado have been doing some work on their kitchen, rendering it useless to me at various times. This is doubly difficult now that I’m pregnant and hungry every 5 minutes- but for what? I am never certain until I rummage around the kitchen for a while. The combination of these factors makes it best for me to eat small, easy meals throughout the day. From yogurt and sliced peaches, to crackers with peanut butter, to cheese and an apple, I am constantly looking for small, healthy things to eat. I thought food occupied my mind a lot before I was pregnant but these days it is constant.

One of the best things I have found to make are these crostini. The variations are endless, easy, and can be very healthy and satisfying. None of them take more than 15 minutes to throw together and they are perfect for an individual snack or for a party tray. Minimal ingredients, minimal time in the kitchen, maximum results. Perfect.

Each of these has a unique flavor that reflects some of the best parts of the summer season. The mushroom & fromage blanc, for example, is earthy yet bright with the addition of basil and drizzled olive oil. The peppadew pepper & fromage blanc is a stark contrast to the mushrooms. The peppers are bright and slightly sweet with a bite that is mellowed by the fresh cheese. Again, a splash of basil (though you could use any herb you like) adds a pop of color and summery flavor. The tomato and peach combination may seem a bit odd, but the flavors work perfectly together. I actually made the exact same combination for my brother-in-law and his family last summer and they loved it! The salty-sweetness of the tomato blends perfectly with the smooth, juicy peach. A splash of lemon juice ties it all together along with a sprinkle of fresh black pepper and sea salt.

I used Carapelli Olive Oil to drizzle over the top of each crostini. It adds the perfect fruitiness that can only come from a good quality olive oil. It is made with organically grown olives (a big plus for us preggos out there), PLUS I can find it at grocery stores in Tokyo! That’s pretty awesome. I’m a big fan of using the last bits of bread from my crostini to soak up any left over olive oil on my plate. Pretty delicious.

Full Disclosure: The Carapelli Olive Oil was sent to me from the company. I did not receive any payment for this post. The views are all my own.

For all crostini recipes:

Buy a loaf of good quality bread. It doesn’t have to be a french baguette- it can be anything you like as long as it is sturdy enough to support your toppings. I chose the Heirloom Wheat from Whole Foods.

Regardless of which recipe you are using, slice the amount of bread you would like to use (I would make only one per person because mine were quite hearty). Melt about 4 tablespoons of butter in a pan. When the butter is melted, place the bread in the pan and allow to brown over medium heat for about 2 minutes. Flip and brown the other side.

Next, I like to do something I learned while traveling in Tuscany. Cut a garlic clove in half and rub one side (the side you’ll put your toppings on) with the garlic. Place the bread on a plate and set aside until you are ready to add the toppings (recipes below). Guilty pleasure- eating just the buttered garlic bread. Oh-so-delicious!

Sautéed Mushroom & Fromage Blanc

Serves 4

2 cups sliced baby bella mushrooms (or cremini, or shiitake)

2 tablespoons unsalted butter

salt & black pepper

1/3 cup fromage blanc (farmer’s cheese)

1/4 cup chopped basil (or other herb)

4 slices of crostini bread (see above)

Carapelli or other good quality, fruity olive oil

In a large skillet, melt the butter. Add the sliced mushrooms (make sure they are not crowded!) and brown for about 5 minutes on each side. Season lightly with salt and pepper. Transfer to a small plate and set aside.

Spread the cheese onto each piece of bread. Top with the mushrooms, then the basil. Drizzle with olive oil an serve immediately.

Peppadew Pepper & Fromage Blanc Crostini

Serves 4

8 oz. jarred peppadew peppers, drained of the water and cut in half

1/3 cup fromage blanc

1/4 cup chopped basil or other herb

1/2 a lemon

4 slices of crostini bread (see above)

Carapelli or other good quality, fruity olive oil

Spread the cheese onto each slice of bread. Top with the peppers and basil. Drizzle with a little lemon juice and the olive oil. Serve.

Tomato & Peach Crostini

Serves 4

2 roma tomatoes, sliced about 1/4″

2 fresh, ripe peaches, sliced about 1/4″

1/4 cup chopped basil

1/2 a lemon

4 slices of crostini bread (see above)

Carapelli or other good quality, fruity olive oil

Fresh black pepper and sea salt

Arrange the tomato and peach slices, alternating each as in the photos above, on top of the bread. Squeeze lemon juice over each crostini. Top with the basil and drizzle with olive oil. Sprinkle with fresh cracked black pepper and a bit of sea salt. Serve.

I hope everyone is enjoying their weekend! We are enjoying a 3 day weekend for Memorial Day. The weather is cooler than usual, but there is still the feeling of summer getting closer. I spent today with family at Lake Minnetonka. As we drove around the shoreline on our way home, it was fun to see all the families together enjoying time together. Most were packing up after presumably being out on their boats today. It seems this weekend is just what some people needed to put work aside and enjoy time with the ones they love.

Long weekends also mean a lot of parties and family gatherings. If you’re still looking for something to bring or to serve at your own party, this white bean dip with chives is exactly what you need. Few ingredients, little prep, and lots of great flavor. Plus it’s healthy!

I love serving endive leaves with dip instead of chips. They are crisp and have the light crunch of a chip without the guilt. And with summer just around the corner, this is something many of us can appreciate as we try to squeeze into our swimsuits yet again.

What is your favorite fast and simple party dish? How are you remembering loved ones this Memorial Day weekend?

White Bean Dip with Chives

15 oz. can cannellini or navy beans, drained and rinsed

2 cloves garlic (about 1 teaspoon chopped)

1 tablespoon lemon juice (from about 1/2 a large lemon)

1/3 cup roughly chopped chives and blossoms, if you have them

1/4 cup olive oil

salt

4 heads Belgian Endive, leaves separated and rinsed

In a food processor, combine the beans, garlic, lemon juice and chives. Pulse until roughly combined. With the food processor running, slowly pour the olive oil into the bowl until fully combined. The dip should be smooth, but don’t over process it. Transfer to a bowl and season with salt to taste. Add more lemon juice if desired.

Arrange the Endive on a platter. Place the bowl of white bean dip with chives in the center of the platter and serve.

Is it May? Really??? It’s hard to tell here in Minnesota because it is chilly, rainy, and more like March than May. Still, whether it feels like or not, Cinco de Mayo has arrived! Hopefully warmer weather will not be far behind.

I don’t know about the rest of you, but May really snuck up on me. I’m still writing April as the date on various papers without a second thought. Lately, time seems to stand still and fly by at the same time. With so many crazy things happening in the world, I think Cinco de Mayo is just what some of us need to unwind and enjoy some down time.

In the spirit of this holiday, I’ve put together some menu ideas from past posts here on Tokyo Terrace. These are some of my favorite recipes, especially the addicting guacamole wontons and empanadas- delicious and perfect washed down with a raspberry and key lime margarita. Olé!

• Classic Margarita
• Argentine Empanadas
• Guacamole Wontons
• Raspberry Key Lime Margarita
• Blood Orange Margarita
• Fish Taco Cups

What will you be enjoying (or what did you enjoy) for Cinco de Mayo this year? I’d love to hear about some other ideas!

Potato salad, in many forms, is a popular side dish in countries around world. I’ve always been a big fan- I love the creamy texture of the potatoes with the crispness of celery (or pickles in some cases). Potato salad is a sure sign that warmer months are upon us. I’ve always known potato salad to be a Midwestern/Southern favorite in the United States, but was shocked to find that it is just as popular in Japan. My first clue should have been the crazy obsession with mayonnaise. It’s amazing! If they can put mayo in it, on it, or under it, the Japanese will do it. Not that I’m complaining, but enough is enough. I can only take so much!

OK. Back to potato salad… So I was thinking about how much I love potato salad when it occurred to me that tonight would be the perfect time to whip some up. It had already been decided that we were grilling hamburgers, and so it seemed the natural side dish to choose. Instead of making the typical potato salad that my mom makes (and I absolutely love, for the record) I wanted to make it more reminiscent of the Japanese version. I found a great, easy to follow recipe on JapanEats.tv and got to work!

I made a few changes to the recipe based on the ingredients that I had on hand, and I didn’t peel the potatoes (because I like it that way) but it turned out quite well! And actually, you may want to call it a Japanese inspired potato salad. Although it does taste similar to what I’ve had in bento boxes.

What’s your favorite summer side dish? Does it have different variations from other countries? I’d love to hear your ideas!

Japanese Potato Salad

Adapted from JapanEats.tv

Serves 6-8 as a side dish

1 pound small red potatoes (or other small potato)

1  seedless cucumber, thinly sliced (just under 1 cup)

1/3 cup thinly sliced red onion

1/3 cup mayonnaise

1 tablespoon hot & sweet mustard or wholegrain mustard

salt and pepper

Cut the potatoes into quarters and place them in a large pot. Fill the pot with cold water until it just covers the potatoes. Add about 1 teaspoon of salt, cover and bring to a boil over high heat. When the water begins boiling, turn the heat down and continue cooking until the potatoes are easily punctured with a toothpick or knife.

While the potatoes are cooking, place the onion in a bowl of water and soak for 3 minutes. Place the cucumber slices in a small bowl and sprinkle with a couple pinches of salt, rubbing the salt in a bit with your hands. Use paper towels or a clean dish/tea towel to wring the extra water out of the onions and cucumber.

Strain the potatoes when they are done cooking and put them in a large bowl. Gently mash the potatoes slightly with a large spoon or spatula, keeping most of the potatoes in their original shape. Add the cucumber, onions, and a bit of salt and black pepper. Mix together gently. Add the mayonnaise and mustard. Stir until thoroughly combined and season with additional salt and pepper if desired.