Posts Tagged With: chef

NYE Tokyo Style!

TOKYO

Happy new year: ‘Akemashite omedetou!’

Japan celebrates New Year in a similar way that we do Christmas in the US, by staying at home with family.  In the run-up to December 31, many Tokyo residents leave the capital to return to their traditional family homes. Tradition dictates that they spend the evening watching NHK’s Kohaku, a marathon TV show in which J-pop stars reprise the year’s most nauseating hit singles. If you’re wanting to do NYE like the westerners, there’s still plenty to do, and it’s the one day of the year when the public transport keeps running all night long. The best place to be for the countdown itself is probably at Shibuya crossing, which turns draws thousands of people at midnight. Afterwards, many people head to a local club to finish the revlry (try the Womb or Sound Museum Vision). Others partake in the first shrine visit of the year (hatsumode) paying homage to the forefathers. you could head to a local club like Womb or Sound Museum Vision, or else go and join the first shrine visit of the year (hatsumode). Then of course take in breakfast via sushi tree! Then just nap the day away!

     The Womb Night Club

  The Womb Night Club
   A typical Breakfast Brunch Sushi tree!
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Joseph Phelps Insignia. Still my favorite!

Image

Joseph Phelps Insignia, 2006.

I had a wonderful bottle of wine last evening and thought you might like to enjoy the tasting notes. I have included  video with comments from Robert Parker that offers some Joseph Phelps history and the history of their flagship wine: Insignia. Insignia is enjoying it’s 40th vintage!

If I tried to use one word about this wine, I would say FINESSE. The tannins are there but very soft allowing the fruit to elegantly flow forward. A floral note of LILAC rises from the glass without swirl – I always want to get the nose of the wine BEFORE a swirl. A nice swirl yields a spicy cherry aroma, one you might get when grandma is cooking a cherry pie.This is followed by light oak, licorice and heavy black fruit on the palate. This wine just simply flows evenly on the palate. Buy for about $200 and drink now. Pair it with pork or beef with middle range taste profiles (meaning nothing super bold or super light).

GREAT VIDEO: 39 VINTAGE TASTING WITH ROBERT PARKER.

Categories: food, wine | Tags: , , , , , , , | Leave a comment

What to do with Thanksgiving leftovers?

Thanksgiving Leftover Macaroni & Cheese

Prep Time: 20min

Cooking Time: 40min

Total Time: 1hr 10min

Servings: 8

This is definitely the cheesiest way to enjoy all of your Thanksgiving holiday leftovers.

Ingredients

  • 1 pound Cooked elbow macaroni
  • 1 pound Shredded turkey meat
  • 1 cup Leftover stuffing (optional)
  • 3 Medium size sweet potatoes, cut into small dices, cooked in salted water till tender
  • 1 cup Cooked peas
  • ½ Onion, chopped
  • 5 Sage leafs, minced
  • 2 Garlic cloves, minced
  • ½ cup Leftover cranberry relish (optional)
  • 1½ quarts Milk
  • ¼ cup Butter
  • ¼ cup Flour
  • 4 cups Grated cheddar cheese
  • 1 cup Mascarpone cheese
  • 1 cup Grated Fontina cheese

Preparation

Step 1

In a large pot add butter, onion, sage and garlic and sauté for 5 minutes.

Step 2

Add flour, whisk and cook for another 5 minutes.

Step 3

Add milk and continue to whisk till mixture comes to a boil and thickens.

Step 4

After milk has thickened, whisk in the mascarpone, fontina and one cup of the cheddar cheese.

Step 5

Once cheese melts and sauce becomes smooth, fold in the turkey meat, sweet potatoes, peas and pasta. Season with salt and pepper to taste.

Step 6

Place pasta mixture in a 3-inch baking dish, cover with remaining cheddar cheese and bake at 350 for 20 minutes till golden brown.

Step 7

Serve with a tablespoon of cranberry relish.

Categories: food | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

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