a few new recipes on pmk!

are your coworkers complaining about your grumbling stomach?  then do yourself a solid and check out some of the new recipes in the pmk recipe archive!

ketchup rice

simple, tasty, and one of the cornerstone recipes of japanese elementary school home economics classes.  now you can finally use that leftover rice.

kitsune udon

a dashi based soup, nice thick flour noodles, and a plethora of excellent garnishes make this recipe the be all end all of cold remedies.  next time you are feeling a little under the weather, whip up and batch and feel the illness melt away.

konnyaku steak

it’s wiggly, it’s cheap, and it tastes like a well marinated steak.  what is not to like about that?  konnyaku makes for an awesome appetizer or snack food, and it can be a great alternative to meat for those of us that are less carnivorous.

frittata (poor man’s style)

those veggies looking a little wilty?  if you have eggs, it is just about frittata time.  saute your veggies with some bacon, smother them with a few eggs scrambled, and finish the whole ordeal off in the oven.  you won’t regret it.

beloit bagel+

a breakfast sandwich fit for a king.  remember, the trick is the egg square.

chilled miso soup w/ seared skipjack sashimi

hot miso is great.  but sometimes, you just need a good, cool, refreshing soup that is chock-full of umami.  this recipe, with its copious garlic, thinly sliced skipjack tuna garnish, and toasted sesame, is the solution to your problem.

tofu and avocado soup

mild, creamy, and easy as all heck to make.  serve it hot, serve it cold, serve it plain, serve it garnished.  it is all up to you.  with nothing but a good drizzle of sauce, this soup can take on whatever flavor profile you need when entertaining guests.

cooking just gets miso hot sometimes.

whoever decided to call this stuff “fermented bean paste” clearly had no concept of what sounds appetizing and what does not.  if i were asked on the street, “excuse me, would you like a bowl of fermented bean paste soup?”, you can bet your butt i would say no.  but “miso soup”?  i would be all over that like white on rice.

Continue reading

tofu and avocado soup: sometimes, less is more.

tofu and… avocado?  has the poor man finally lost his mind?

while the answer to that question might be “yes,” this is still a pretty dang tasty recipe i threw together the other day.

i am a firm believer that some of the world’s best soups are those that are just as good hot as they are cold, which is certainly the case of some of my favorites.  this soup in particular was inspired by none other than vichyssoise, one of america’s most classic soups.

as with some of japan’s greatest foods, the key to this soup is its mildness.  it contains no shocking flavors, no expensive ingredients, and requires no complex cooking methods at all.  literally any person with a food processor or a blending wand can make it.  and therein lies its beauty.

Continue reading

college, nostalgia, and the beloit bagel.

college is a magical time for almost everybody.  sure, it has its ups and downs.  i think being a freshman is terrible for a lot of people, and i had a rough time my senior year because i just wanted to get out into the world.  that being said, during my middle years, i had not a care in the world.  my highlights included going to a few classes between partying, ordering enough pizza people got fatter by just entering the room, and making all sorts of stupid hasty decisions about what my future held.  ah, i miss it.

Continue reading

hakuna frittata: it’s a problem-free philosophy.

when i remembered all the delicious edibles sitting in fridge last weekend, it was pretty close to too late.  i had some broccoli, almost a whole head of garlic that was ready to sprout, and a few slices of well-marbled bacon.  to throw away such a bounty would have been a travesty.  i decided to act quickly.

i thought, “i’ll make frittata.”

Continue reading

mushrooms: a love story.

my mom wasn’t really big on cooking.

she cooked for me and my brother because she had to.  we were growing boys.  back when i was a kid, i don’t think she had the free time to sit down and really dedicate herself to the art of cooking in between all the working, helping with homework, cleaning, and weekend folk dancing.  we made a lot of boxed and instant foods because they were cheap and easy.  looking back, i know it was hard for my mom to raise us alone for most of my childhood.  but she made my life great one pan of slightly burned rice-a-roni at a time.

Continue reading

caesar salad: veni, vidi, vici.

julius caesar.  the emperor, the legend, the man.  he was a politician, a general, a passionate lover, and a poet.  he conquered gaul, unified the roman empire, and was murdered by a bunch of guys in togas.

he was a man of many great titles and impressive deeds.  but the question remains: was he a chef?  and if he wasn’t, just who is behind the deliciousness that is caesar salad?

Continue reading