I remember when my Grandma Smith taught me to make fried chicken. I must have been about 13 or 14 at the time and my family was in the middle of one of our annual trips to Cookeville, Tennessee. At my young age, I was not fully aware of how much I loved cooking, although the signs had been pretty obvious throughout my life (filming my own cooking show and putting together a tea party from my Anne of Green Gables cookbook are two examples). My Grandma walked me through each step she took. I can’t remember all of them, and I wish I had the foresight to write down everything she said, word for word. I wish it would have been possible to write down the words in a way that depicted her sweet southern drawl and the gentle way that she showed me how to pat the chicken dry and dredge each piece lightly. I was shocked to find out that my Grandma was able to make crispy, delicious fried chicken using only flour, salt and pepper.

Fried chicken wasn’t the only thing we enjoyed during our summertime visits to Tennessee. Fried green tomatoes, biscuits and gravy, soup beans, and fried okra were all common foods found at the table. While I was visiting my mom in Minnesota a few weeks ago, she made fried okra and it was delicious. Okra tends to be slimy on the inside, but frying it in small pieces creates a mask with a crunchy cornmeal coating. Okra is a relatively popular vegetable in Japan, so when we lived in Tokyo and I found some beautiful okra at the grocery store, I would make it like this. Simple, satisfying comfort food. It doesn’t get any better.

I’m not much for frying chicken these days. I’m not sure why, but it just doesn’t seem to fit into our life and food style very often. But that image of learning the process with my Grandma is something I will always cherish. At least I can always turn to an easy recipe like this to bring me back to those hot summer days with my southern grandparents, aunts, uncles and cousins.

Fried Okra

4 servings

From Entertaining with Southern Living by Margaret Chason Agnew

1 pound fresh okra

2 eggs, beaten

3 to 5 drops hot sauce

1/2 teaspoon salt

1 to 1 1/2 teaspoon ground red pepper

vegetable oil

Wash the okra and drain it well. You can also use a paper towel to help dry it completely. Trim ends and stems, then cut into 1/2 inch slices. Combine the egg and hot sauce in a bowl. Add the okra and toss to coat. Combine cornmeal, salt and pepper in another bowl. Stir well. Dredge the okra in the cornmeal mixture. Deep fry the okra in oil that has reached 375 degrees F. It should take about 5 minutes for the okra to fry completely. Use a slotted spoon to scoop the okra out and transfer it to a paper towl-lined plate.

I’m just stopping by to briefly let you know that I am still here! Things are crazy busy right now, but in a good way. We’ve been getting ready for baby showers, spending time with family and friends, and enjoying some great food in between. On top of all of that, I’m cooking for a wine dinner (the second annual) at Ursula’s Wine Bar and Café tomorrow night! I don’t know how that got here so fast. When we decided on the date, it seemed to far away and now it is here! I’m really excited to share another great menu with some Minnesotan diners.

If you’re in the area and would like to stop by (although we’re getting close to the full point) call Kurt at 651-429-9600 for a reservation. $75 per person. Appetizers + 5 courses, each paired with a glass of wine or saké.

Until I have a moment to breath and put up a proper post, here is a little photo tour of what we’ve been up to the past couple of weeks:

Lunch in Boulder on my birthday:

A couple of gorgeous weddings:

And a babymoon in Breckenridge, CO:

I’ll be back soon with my dulce de leché empanadas, as promised! I hope you are all enjoying a wonderful summer!

-Rachael

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.

It’s been fun spending more time in the Twin Cities during my extended visit home. Usually, when Brad and I return to the U.S. during the summer months, we have so little time to do anything outside of seeing as many friends and family members as possible. This can be an especially busy time because we travel between Minnesota and Colorado. Days and weeks fly quickly by and in what seems like an instant we are back on a plane to Tokyo. You may wonder why I feel the need to explore the place where I grew up. Let’s just say that now that I am an adult (gulp) my interests have changed and grown.

Last week, I was able to experience a piece of Minneapolis that I had only heard about through the grapevine. Apparently Minneapolis has gotten caught up in the food truck trend. I have to say that I was surprised when I received this news simply because the weather here makes for a seemingly short season. But as I found out last Thursday, the rumors are true. And it’s a sweet sweet thing for Twin City dwellers.

One food truck in particular, Smack Shack, has been given high praise for their lobster rolls. According to Bon Appétit, their lobster rolls are among the best in the country. Surprising, to say the least, coming from a land-locked state in the center of the U.S. This was something I just had to try for myself before I could believe this lofty claim.

As we reached the city block where the truck could be found on that particular day, the long line made it clear that I was not the only one who had heard about this place. The line moved relatively quickly, which was a relief. Their system worked well: one employee took orders outside the truck while the guys inside worked on putting everything together.

My mom and I both ordered the lobster roll, and my sister ordered the lobster salad with arugula (which was basically the lobster roll minus the bread served on greens). While I waited for my food, I snapped a few photos. A gentleman came up to me and seemed very concerned with whether I had eaten here before or if I was just taking photos. I assured him that I had ordered my food and was very excited to try it for the first time. While showing me what still remained of his lunch, he simply said, “It’s so delicious.” A good sign.

When they called our names, we picked up black cardboard boxes that were heavy with the rolls, kettle chips and a pickle. Yum.

The first bite I took was delicious. The bread was soft on the inside and perfectly buttery and toasted on the outside. The huge pieces of lobster were moist and plentiful. As I ate, I watched each person wait anxiously for their lunch. When their names were called, almost every individual seemed to have the same spirit found in children on Christmas morning. They clearly could not wait to have their first (or second, or third) bite of the famous lobster roll from the Smack Shack in Minneapolis, MN.

It’s a fun place to stop if you’re in the city, so please check them out if you get the chance!

Yes, I’m still in Minnesota.

Hubs is holding down the Terrace in Tokyo.

I suddenly find myself living back at my parents’ house like a teenager. Or a college student trying to soak every last bit out of life at home. It’s a bizarre situation to be in as an adult. Some of you may be wondering why I’m not in Japan right now. Without going into much detail yet, let me just say it is not solely a result of the earthquake and all that followed. I’ve stayed behind to take care of some personal/family things. When life settles down a bit I’ll share more, but for now that’s the best explanation I can give. I will be heading back to Tokyo at the end of this summer, so life in Japan has not come to a close just yet!

I’ve been thinking a lot about springtime in Japan as I (not-so-patiently) await the arrival of warmer weather here in Minnesota. Here, spring takes its sweet time, sometimes bringing snow rather than flower blossoms and cold winds rather than warm sun beams. Still, when it does decide to grace us with its presence, spring in Minnesota is bliss. Spring in Japan, on the other hand, pops up earlier than I usually expect. For me, it begins with the blooming plum blossoms. Their sweet fragrance fills the air and pops of bright pink and white scatter Tokyo like splotches on a watercolor painting. Then, not too much later, the cherry blossoms bring even more beauty. They announce spring like trumpeters announcing royalty and everyone around, young and old, stops to soak in the joy of spring.

Mixed in with thoughts of plum blossoms, cherry blossoms, and other such things are the weekly routines of life in Tokyo. Every Sunday, hubs and I attend church in Omotesando. In the middle of this very high-end area of Tokyo with stores like Louis Vitton, Chanel, and Armani sits a church filled with wonderful people. And while I couldn’t care less about the designer clothing shops, I always gawk at the windows showcasing macarons. I have totally fallen in love with these light, crisp-chewy cookies. Since they were so easy to come by in Tokyo, I never bothered making my own, thinking it wouldn’t be nearly as worth it as purchasing a perfectly made macaron at Pierre Hermé (or even Starbucks!) on special occasions.

Last week, I decided it was time to try them out. I was very nervous and quite positive they wouldn’t turn out right the first time around. Which they didn’t. They tasted fine and the texture was OK, but they did not look quite right (no feet). The second try, which I did this morning, was a near success. The texture of the shell batter is still not quite right- it was a bit lumpy today, making it impossible to have nice smooth tops to the cookies. Still, they don’t look half bad! I’m not done trying, but I wanted to share my results with you today.

I’m sorry it has taken me so long to put up a new post. After all the cars, trains and planes that carried us through Tokyo, Seattle, Salt Lake City, Denver, Minneapolis, Chicago, Detroit and finally Tokyo again (in that order), I needed a few days to clear my head. Rather than going into all the details, I’ll just say this: there was a lot of laughter, hugs, food, wine, and SNOW!

It was great to spend time with both my family and my husband’s. We had a truly blessed Christmas season. So much so that my waistline was screaming for me to leave it alone for a few days! Yeah, I ate myself into oblivion and was in desperate need of some detoxification. I did a pretty good job eating light for the first 5 days after returning to Japan. No dairy, no sugar, limited caffeine and no alcohol. I feel back to the way things were before all the abuse to my system. Now, I’m working on overhauling my daily diet so things can continue to go in the right direction (down), giving me a healthy start to the new year. And it would be great if my swimsuit didn’t hate me when spring break comes around…just sayin’.

I’m not using the dreaded “R” word here. Resolutions usually mean “will fail miserably in only 2 days”. Instead, I am simply making a decision to be different. I will indulge when it is appropriate and only then. I will have control over food and make good, healthy, sustainable choices without completely depriving myself. I will cook cleaner meals. And I will be happy with myself. That’s all there is to it.

Am I getting myself into a deep hole? I hope not.

It may seem strange to pair a cocktail with a post like this one. I recognize that. I thought it would be a symbolic gesture- one last cocktail for a little while so I can get things under control. I will not be abandoning my blog style, including the cocktail side of things, just balancing them out a bit more.

To toast my new venture, here is a delicious variation of the Sidecar made with the syrupy leftovers of some candied kumquats and yuzu I made, along with a little fresh orange juice. The intense citrus flavor is beautiful and welcome in these darker winter days. Kumquats and yuzu are classic winter citrus fruits found in Tokyo around this time of year. Yuzu season is coming to a close, but not before the tiny orange kumquats begin to dot various trees, making winter seem a little more cheerful.

I would love to hear how you’re changing your eating habits after a season of overindulgence! I’m always up for suggestions and brilliant ideas!

Cheers!

Winter Citrus Sidecar

Makes 2 drinks

3 oz. whiskey (I used Japanese whiskey, but Stranahan’s or Macallan are good choices too)

2 oz. fresh squeezed orange or clementine juice

2 oz. kumquat/yuzu syrup (click here to make your own kumquat simple syrup, or use the leftovers from homemade candied citrus if you have it)

Super fine sugar for rimming the glass

1. Use a lemon wedge to moisten the rims of two cocktail glasses. Carefully dip them in the sugar.

2. Combine all the ingredients except the sugar in a shaker filled with ice. Shake for about 30 seconds or until you see a little frost on the metal shaker.

3. Pour into the cocktail glasses and serve.

Going home to the Midwest from Japan for the summer is a funny sensation. On one hand, I feel completely relaxed. Like I can finally take a deep breath instead of a shallow one. Like I can finally stretch my limbs and soak up some open space. On the other hand, when summer is over and it is time to return to our Tokyo life, I get to come back to my own kitchen and to familiar routines. I am reminded that I am living in an exciting city where I get to have experiences (and eat food) that I will remember for the rest of my life. While I am thankful and happy with life in Tokyo, there is little that can take the place of going home.

The recipe for my scallop and corn gyoza is a little bit like home for me. It’s a recipe that turns out beautifully every time I make it. I always end up wondering why I don’t whip these up more often. And there is never enough for the people I serve them to.The golden brown crisp on the side that has been fried, the chewy noodle-like consistency of the opposite side, and the filling of sweet, salty, crunchy and soft corn, scallops, cabbage, soy sauce, ginger and garlic is mouth-wateringly perfect in every way. I love the sizzle of the pan when I first toss these babies in the oil. Ah, beautiful music that can only be made better when followed by a bit out of one of these dumplings…

You may remember seeing this recipe a few months ago. No, you aren’t crazy- this did appear on the site already. However, I dressed up the presentation for the wine dinner at Ursula’s Wine Bar & Cafe, where it was served with a 2009 HB Picpoul de Pinet. It was like taking a little black dress (already a classic) and adding a pair of red stilettos. It just needed to be gussied up. The red dots on the plate are Sriracha, a spicy Asian sauce made with garlic and chili, and the sauce under the gyoza is Sriracha mixed with Greek yogurt.

Click here for the recipe if you’d like to give these a try! You will not be disappointed. Enjoy!

I find it funny how my life has panned out over the past few years. Not really ‘funny-haha’, more like ‘funny…huh?’

Case in point: my life the past 9 years…

2001 Graduated from Mahtomedi high school and began attending Luther College in Decorah, IA. Worked at restaurants (Ursula’s Wine Bar & Cafe included) and Kowalski’s Market in White Bear Lake, MN.

2005 Graduated from Luther with a major in communication and a minor in music.

2006 Started working 70 hours a week for a massive retail company that will remain nameless.

2007 Married my adorable husband. Left said retail conglomerate and began working as a teacher’s assistant in the Special Education department at an Elementary School in Roseville, MN.

2008 Moved to Tokyo, Japan with adorable husband to work at an International School as a substitute teacher while he taught 2nd grade. Began a master’s program in elementary education.

2009 Began Tokyo Terrace, a food blog chronicling my experiences in Tokyo and in my kitchen.

2010 Completed master’s program for elementary education. Hosted a wine dinner for 40 guests alongside Kurt & Theresa Hegland of Ursula’s Wine Bar & Cafe in White Bear Lake, MN.

Back up even more to when I was an 8th grader auditioning for a church musical. That’s when I met Kurt Hegland, owner of Ursula’s and great friend. Somehow, throughout my music-retail-food-educator life, I managed make it to June 2010, when Kurt and wife Theresa asked if I was interested in hosting a wine dinner at their restaurant. I could create the Japanese fusion menu and Kurt would work on the wine pairings for each course. We set the date, finalized the menu, and on August 4th I experienced  one of the most exciting events that I’ve been a part of in a very long time. And I have to say that if someone had told me in 8th grade that a few years down the road, after moving to Tokyo, I would be cooking 6 courses for 40 people based on my food blog, I would have laughed really hard. Through my braces.

Yes, it’s been a wild ride and a winding road to get to this stage. And I am excited to share the recipes from the wine dinner with all of you. So, without further ado, here is the first post of this series:

The evening began at 6:30 with the Meet & Greet. This is the time when guests can chat with one another while nibbling on small bites and sipping an aperitif. Dried, shredded squid, edamame, and lotus root chips with furikake were the food stars.

A beautifully refreshing and festive sparkling sake, Hou Hou Shu, took the place of the typical champagne or prosecco. I fell head-over-heels in love with the sake, which was slightly unfiltered, giving it more body and a gentle flavor. The bubbles danced around on my tongue and just begged for a big celebration. The pairing was fabulous.

Of course, while everyone was enjoying their chips, edamame, squid and bubbly, I was in the kitchen just getting started on an entire night of being a chef. For the first time ever. And I almost died with happiness. More on that later…

If you’re wondering about furikake, here’s a little information for you: Furikake is a common seasoning for rice in Japan (which is one of my favorite things ever!). It is made up of sesame seeds, dried fish flakes, nori, and other dried seasonings such as wasabi. Furikake is often seasoned with salmon, shiso, vegetables, and chicken as well. In this case, the furikake has to be sprinkled on the chips immediately after frying to ensure it sticks to each chip. You don’t need a lot because the flavor pops with just a gentle sprinkle, so don’t fret if a scant amount remains attached to the chips. It’ll be just fine that way.

If you’d like to give these a try, click here for the recipe. If you can’t get your paws on lotus root (check at any Asian Market) you can use russet or sweet potatoes instead. The Furikake is such a natural way to flavor chips like these. It would be a great topping for popcorn, too!

Hey everyone.  Rachael has had quite the week, so here’s a little update and a preview of what’s to come in the next week or two here at Tokyo Terrace.

First, Rachael’s best friend had her first baby on Sunday.  Mom & baby are happy, healthy, and home now.  Awesome.

Second, we made homemade pasta with the fam this week.  It was delicious.

Third, Rachael designed and executed a 6-course Japanese-Fusion Wine Dinner last night for 41 guests at Ursula’s Wine Bar & Cafe in White Bear Lake, Minnesota.  The most common refrains of the evening were: “I want three more of these!” and “I can’t wait to see this girl on the Food Network!”  The evening was a huge success, from Rachael’s brilliant and creative dishes to the restaurant owner’s perfect wine (and sake) pairings.  Over the next couple weeks, Rachael will be posting and re-posting her recipes for each of the dishes served at this fabulous occasion.  We have two more weeks in Minnesota before returning to Tokyo for another exciting year.

Last, Rachael got her wisdom teeth removed today so she’ll be watching a whole lot of ‘Friends’ and Food Network re-runs over the next few days while she heals up.  Until then, enjoy the photos and feel free to leave some love for her in the comments below.

On a narrow corner of in the middle of downtown Denver sits a brick building called the Brown Palace Hotel. (Looking at the building alone I could swear we were in Europe. But the surrounding buildings and passing SUV’s remind me quickly that we are still in Colorado.) We walk in the revolving doors at the entrance of the hotel, pass the “afternoon tea” area in the lobby, and head back to a dimly lit room. The Ships Tavern (the casual dining choice at the Brown Palace Hotel) with its dark wood bar, wooden chairs, floor and ceiling, screams cozy. Even on a warm June afternoon, the old-world charm makes it easy to imagine how comforting the setting alone would be on a snowy winter night. Let alone with the addition of the great food and drinks!

As soon as we sat down, I flipped the menu open to the Signature Cocktails. The decision was difficult, but hubs ordered the Colorado Side Car- made with Stranahan’s Whiskey from just down the street- and I ordered a Raspberry Lemon Drop. Each cocktail was perfectly balanced and smooth. The Colorado Side Car had sugar on the rim, which helped to balance out the strength of this wonderful local whiskey. The Raspberry Lemon Drop was clean and gently sweet rather than syrupy and candy-like. Not to mention the beautiful gradient created by the Stoli Razberi and Chambord. Delicious!

In addition to our beautifully crafted cocktails, we enjoyed truffle fries and lump crab cakes. The truffle fries were dreamy! Perfectly fried and with an easy-to-devour size, the fries were golden and crispy on the outside and pillowy on the inside. Sprinkled with parmesan cheese, garlic and fresh herbs they were perfect on their own. But it gets better. Truffle aioli, my friends. Creamy, garlicky aioli made even more extravagant with the addition of truffle oil was an elegant condiment. At one point, Brad said the flavor was similar to that of a good cigar.

Whiskey cocktail + truffle fries = happy husband. Whiskey cocktail empty = not so happy husband.

The crab cakes (even though I kept forgetting they were there because I was so focused on the fries) were meaty, flavorful and classic.

It’s always great to have some fun facts about a place like this. Hubs used to be a tour guide at the Colorado State Capitol right down the street and he claims that the Brown Palace was Elvis’ favorite place to grab a peanut butter & banana sandwich when touring out West. The hotel was built in 1892 and has been a favorite stop for the Beatles and every President since Roosevelt (with the exception of Coolidge). With its enchanting atmosphere and historic charm, the Brown Palace is a great place to visit in Denver. If you (like us) can’t afford to stay for a night, at least stop by for a quick Colorado Side Car. It’s more than worth the $10 just to take in the atmosphere and imagine how many historic figures have visited this beautiful place.