Japanese friendship tea

The second VTS tea of 2013 was a Japanese friendship tea hosted by Lady MH, complete with a cherry blossom theme that sang, “Spring!”

Lady MH’s  creative origami invitation (Dress code: Kimono optional)

Details, details!  Setting the stage for the Japanese Friendship Tea

To start, Lady MH regaled us with stories of the Japanese side of her family, including a moving one about her father-in-law who spent time in a Japanese internment camp.  During his internment, he carved wooden birds from scraps of wood to pass the time.  The birds now sit lovingly framed and displayed in the dining room.  His motto was, “Keep moving forward!” which he used to keep himself going and a guiding principle he passed on to his family.  If anyone is a model for that motto, it’s Lady MH! 

The special wooden birds

Sunny table setting designed to bring the outdoors inside

Tea cookie favor: Shortbread cookie with cherry blossom design by Lady P.

How lucky were we, to be drinking tea from exquisite Japanese Sōma-yaki pottery!  Sōma-yaki pottery originated about 300 years ago in Fukushima, Japan and in 1978, it was designated a national object of traditional craftsmanship (from Wikipedia).  Sadly, the Sōma-yaki pottery industry was destroyed in the 2011 tsunami which makes these pieces even more rare and special.  Lady MH received these heirloom pieces from her mother-in-law.

Tea cup saucer: Soma-yaki pottery is characterized by its green color and blue cracks in the surface glaze. Many pieces have a stylized horse painted in metallic gold. This piece also has a cherry blossom.

Soma-yaki stylized horse painted in metallic gold at the bottom of the tea cup

Another unique characteristic of Sōma-yaki pottery is its multi-layered structure.

The double walls of the pottery insulate hot liquids while keeping the outside cool, to prevent burned hands.  A hole is built into the bottom of the outer layer to allow drainage of water when washing.

The green teas were aromatic and paired nicely with the food courses

Soma-yaki sugar jar/bowl

Japanese Friendship Tea menu

I love Lady MH’s clever construction of the menu holder that consisted of an origami crane in front and a pretty river rock supporting the back

Meditation miso soup by Lady T. (recipe adapted from Just One Cookbook)

Japanese Friendship Garden soba noodle salad by Lady S.

Japanese Friendship Garden soba noodle salad
(inspired by the soba noodle salad at the Japanese Friendship Garden)

4 small bundles of soba (buckwheat noodles)

Assorted lettuce  red, butter, romaine, etc.
Cucumbers, sliced thin
Carrots, sliced thin
Green onion, chopped thin
4 Tbsp. toasted sesame seeds
Pinch of toasted pine nuts (optional)

Dressing:
4 Tbsp. sugar
1/3 c. vinegar
4 Tbsp. soy sauce
2 tsp. sesame oil
2 tsp. salt
1/2 tsp. finely minced ginger
1/2 c. salad oil

Mix dressing.  Break noodles in half for easy serving. Follow cooking directions, drain and rinse in colander.  Mix a little bit of dressing with the noodles to keep them from sticking together and store in refrigerator until ready to serve.  Layer salad ingredients on a small 7″ diameter salad plate in the following order: soba at the bottom, topped with greens, and drizzled with dressing.  Top with a pinch of pine nuts if desired.  Serve immediately.

(top to bottom) Mt. Fuji turkey river boats by Lady MH, Kabuki spam musubi by Lady ML, Zen-sational mushroom delights by Lady Henni

Kabuki spam musubi by Lady ML

Zen-sational mushroom delights by Lady Henni

Zen-sational mushroom delights
(adapted from Wonder bread Mushroom Appetizer Croustades recipe)

Makes 12 appetizer servings

12 slices white bread
2 green onions or leeks, finely sliced
8 oz. shiitake mushrooms, both dried* and fresh,  finely diced
2 tablespoons all-purpose flour
1 cup whipping cream
1 tablespoon chopped flat-leaf parsley or cilantro
1/2 teaspoon lemon juice
1/8-1/4 teaspoon cayenne pepper
1 Tablespoon shredded Parmesan cheese
Truffle salt for finishing (optional)

*Rehydrate the dried shiitake and roast them for extra flavor before sauteing

Bread croustades: Preheat oven to 400F. Cut crusts from bread and flatten with a rolling pin until quite flat, about ⅛-inch thick. Cut circles from the bread with a 2 1/2-inch round cookie cutter. (You can cut 2 circles from each slice of bread.) Lightly brush mini-muffin pan with melted butter. Gently press each round of bread into a mini-muffin cup, forming it into a bowl shape. Repeat, making as many croustades as specified in the recipe. Bake about 9 to 10 minutes, or until golden brown. Cool slightly, then remove the croustades from the pan and allow them to cool completely on a wire rack.

Mushroom filling: Reduce oven temperature to 350F. Melt butter in medium skillet over medium high heat. Cook green onions and mushrooms about 4 to 5 minutes or until moisture evaporates, stirring occasionally. Sprinkle with flour and stir well. Add cream and bring to a boil, stirring constantly. Continue cooking until mixture thickens. Remove from heat and stir in parsley, lemon juice and cayenne pepper.

Fill cups and sprinkle with Parmesan cheese. Bake for 7 to 10 minutes. Serve at least 2 per person.

Kushisashi (chicken on a samurai stick) by Lady MH

Kushisashi (Chicken on a Samurai Stick)
(by Lady MH)

1 chicken breast, cut into marble sized pieces
6-7 in. bamboo skewer sticks
Panko crumbs

Prep skewers the night before.  Skewer, alternating 3 pieces of chicken.  Layer into a container and sprinkle lightly with salt.  Keep layering and cover container and refrigerate overnight.

Lightly dust chicken with flour, shake off excess.  Scramble 3 to 4 eggs in a large drinking glass (large enough to fit the skewers).  Put panko into a pie pan.  Dip chicken skewers into egg, then dredge with Panko crumbs.  Prepare all of the chicken skewers, then get ready to fry.  Fill a large frying pan about half full of oil.  Heat to med. high and start frying.  Cook until light brown, drain.

Yes, it was as delicious for the eyes as for the tummy!

Scone condiments (lemon curd, Devonshire cream, and clotted cream) by Lady ML

Sakura (cherry blossom) shaped butter pats for scones

Tranquil matcha green tea scones by Lady J

Tranquil  Matcha Green Tea Scones
by Lady J.

1 8.3-oz. package of Matcha Green Tea Scone mix*
1 c. heavy whipping cream
¼ c. currants
¼ c. walnuts
¼ c. sugar

Preheat oven to 350 degrees. Place all ingredients into a mixing bowl and pour in the heavy whipping cream, mixing as you pour. Mix until the cream is absorbed in the dough. Work dough around the bowl until all dry ingredients are incorporated and dough is already
sticky to the touch.

Place dough on a floured counter; press into 6-inch circle; then cut into 8 pie-shaped wedges. Place wedges on a baking sheet (grease or use parchment paper); sprinkle with sugar (optional) and bake for 20-24 minutes or until lightly brown.  Test by inserting toothpick into center of scone; it’s done if it comes out clean.  Remove from oven and cool slightly before serving.

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After the scones course, Lady MH asked us to share our favorite quotations about friendship.  On the table was a beautiful Japanese zen meditation bell that has been in her family for generations.  Lady MH instructed us to strike the bell before unveiling each of our friendship quotations.

Japanese Buddhist Zen bell with a clear lasting tone

Lady MH read her favorite quotation which she received from her friend, Lady S., 30 years ago!  It is something she has cherished since and she wished to pass it on to all of us.

Lady J. contributed the following quotation: “Friends are special people.  We can’t pick our family, and we’re sorely limited in the number of them at any rate.  Society and mores (and often our own conscience) dictate we select a single mate.  But our friends can be as diverse and infinite as the adjectives we choose.  Our friends, in a very real sense, reflect the choices we make in life.”

Lady ML followed up with, “Friends are the family we choose.”  Great friends think alike, Lady J. and Lady ML! 

I surprised everyone with a friendship poem that D. wrote specially for this occasion.  It reminds us that friendship is the foundation of all love.

Friendship poem by D.

In addition to the special quotations above, Lady KL played a song (theme from Friends), and Lady B. showed us a piece of artwork with a quotation about tea and friendship.  In addition to the sentimental moments, there were some funny moments too, like when Lady MH and Lady T. both simultaneously quipped, “Make new friends, but keep the old. One is silver, the other is gold,” recalling their days in the Girl Scouts.  The exchange of friendship quotations was the icing on a lovely afternoon.  Lately, I had been feeling tinges of regret that I am not able to foster all my friendships on a deeper level but this day reminded me to be grateful for what I do have: I have many friends for which I am privileged to have in my life and I should enjoy and appreciate the moments as they are presented to me.  Thank you, Lady MH, for a memorable and special afternoon tea and for making me reflect on friendship this day!  I’m grateful for your friendship.

Sakura strawberry dessert by Lady MH and Joyful fruit treats by Lady B.

Sakura strawberry dessert (aka Pink Stuff)
(by Lady MH)

1 c. flour
1/2 c. chopped walnuts
1 stick butter, melted
1/2 c. brown sugar

Stir together and bake at 350 degrees for 20-30 minutes, until crunchy.  Set aside with 1/4 of mix reserved for topping.

1-10 oz. box frozen strawberries (slightly thawed)
2/3 c. sugar
2 egg whites
2 Tbsp. lemon juice
12 oz. Cool Whip (optional)

Whip on high speed until stiff peaks form.  Stir in Cool Whip if using.  Spread the Pink Stuff over the crunchy mix in a 9 x 13 pan (or portion it into individual cupcake cups), and top with remaining topping.  Freeze until ready to serve.

Origami cranes–we took one home for good luck!

Bon appetit!

Happy St. Patrick’s Day 2013

Happy St. Patrick’s Day!  I have been giddy waiting for our 7th annual Feast of all potatoes!  I slaved in the kitchen all day which is something I haven’t felt inspired to do in a long time.

I started off the day at 10am by making a huge plate of boxty potato pancakes.

Boxty potato pancakes

D. made an army of green potato ravioli (spinach potsticker wrappers with a filling of potato, bacon, leek, parsley, and cheddar cheese)

Aren’t they beautiful?

Finally at 7pm, we started off our Feast of all potatoes with a potato soup by Chef JL.  The soup exuded winter comfort as expected of a potato soup, and had the flavors of summer (tomatoes and basil).  It was a delicious and interesting culinary adventure.

Potato, tomato, and basil soup with homemade croutons by Chef JL

Our 2nd appetizer was Chef Henni’s spinach and butter lettuce salad with avocado and feta in a balsamic vinaigrette, and Norwegian smoked salmon atop boxty potato cakes topped with a with honey mustard dill yogurt sauce.  The salmon and boxty pancakes have become a mainstay of our Feast of all potatoes dinner, not only because salmon and potatoes are synonymous with Irish cuisine but because it’s just darned delectable.  We devoured 12 oz. of smoked salmon and the entire plate of approximately 40 pancakes!

Spinach and butter lettuce salad with avocado and feta in a balsamic vinaigrette with smoked salmon atop boxy pancakes with honey mustard dill yogurt sauce

Next, Chef JL unveiled his strozzapreti pasta with halibut and potato sauce.  I had never seen the strozzapreti pasta shape before and was intrigued by what I learned about it.  As it turns out, strozzapreti means “priest choker” or “priest strangler” in Italian.  Urban legends claim that priests were so enthralled by the pasta that they ate it too quickly and choked themselves, sometimes to death.  While there were no choking incidents here related to this dish, between the salmon and the strozzapreti, we indulged too much and really did ourselves in.  Much to our chagrin, we discovered that there were still 4 more courses to go!  Talk about bad planning!  In hindsight, we lamented that aging was the reason for our curious inability to indulge as we have been able to in previous years!  Sigh …

Strozzapreti with potato sauce (potatoes, capers, basil, onion) and halibut pan seared in clarified butter

Next up, Irish potato ravioli, a Henni original.  I was especially pleased that I was able to come up with a patriotic color scheme fit for the occasion.  The green potato raviolis were topped with an orange (tomato cream) and white (yogurt) sauce.

Hurrah for green, white, and orange!

After overdoing it with the salmon boxty and strozzapreti pasta, I was only able to eat one ravioli.    What a tragedy!

Digging into the ravioli

At this point, we waited another 2 hours before deciding that we should at least taste dessert (mochi brownies, not pictured).  Immediately following dessert, our tummies seemed renewed with potato fervor and we dug into the next course which was delicious and worth the wait!

Chef JL’s duck confit with fingerling potatoes fried in duck fat

But alas, our tummies failed us again and we were too full to even taste the last course, Henni’s chicken potato patties.  The nice thing is that everyone got to enjoy leftovers from the feast. 

Henni’s chicken potato patties

Henni’s chicken potato patties
(makes 8 patties)

1 12 oz. can of white breast chicken, drained and flaked (for a variation, try canned tuna or salmon)
2 potatoes (peeled, cooked, and mashed)
1/2 c. chopped leeks, scallions, or onion
3/4 c. oats or bread crumbs
1/4 c. fresh herbs (oregano, dill, parsley, thyme, etc.)
1 egg
1 tsp. dill weed
1/4 tsp. black pepper
Panko bread crumbs

Mix all ingredients (except panko bread crumbs) together, shape into patties, and dip into panko bread crumbs.  Pan fry patties until golden brown on each side.  Serve immediately.

Bon appetit!

The March garden

Happy spring forward!  It’s time for a photo tour of the garden!

Dwarf kumquat tree

Asparagus (1st crop)

Ceanothus Sierra arboreus (California lilac, tree form): We have 2 of these but one of them died this year from the dry summer 

Dwarf Eureka lemon tree

Baby bok choy

Goji berry stalks

English shell peas (yeah!!)

Blueberry bushes

Chinese snow peas

Nectarine tree in bloom

Herb box (scallions, dill, rosemary, and cilantro), broccoli rabe on the right

English lavender

Grasshopper sunning itself on the Chinese mustard greens!

Happy spring!

Do you know kohlrabi?

The first time I ever encountered kohlrabi was in my grandfather’s garden.  It seemed his garden was overrun with these strange alien tubers which I had never seen in the supermarket, let alone on another’s table.  I did not particularly care for them as a child.

It wasn’t until I joined a CSA 6 years ago that I saw kohlrabi again and I remembered my grandfather’s garden.  I still had no idea what to do with it but I did discover how delicious it was raw!  It tastes like broccoli stems (not surprising since it’s a cruciferous vegetable that is part of the same family, Brassica) but sweeter.  It makes me wonder if the unfortunate souls who possess the ability to taste PTC would enjoy eating kohlrabi?  What a tragedy not to be able to enjoy cruciferous vegetables. 

To eat kohlrabi, just trim off the greens (keep them, they’re edible) and peel off the fibrous covering.  Then slice it into sticks for snacking (add to a raw veggie tray), dice or grate it for some added texture to your green salad, or slice it and simply season with lemon juice, black pepper, and sea salt.  You can also cook kohlrabi any way you see fit: boil, steam, stir-fry, bake (make them into kohlrabi fries!), or throw them into a soup.

Raw kohlrabi matchsticks (great addition to a green salad)

Bon appetit!

 

 

Golden idea, golden beets

How do you cook beets?  I have never liked to boil them because it’s so messy.  If you’re clumsy like me, then you will inevitably get beet water everywhere. 

My favorite way to cook beets is to roast them in the oven.  Even though it’s still cool enough to use the oven, I can’t bring myself to waste that much energy just to roast 3 beets.  During the summer, I like to roast beets in my solar cooker instead of the oven but with fewer daylight hours during the winter, the solar cooker requires more attention to achieve the same results.  I once tried a recipe for “baked” potatoes in the slow cooker and though the potatoes were cooked, I didn’t care for the texture.  I wondered how well it would work for roasting beets?

Scrub beets clean and wrap each in a piece of aluminum foil.  Line the wrapped beets in the slow cooker and cook on high for about 2-3 hours.  Wait until they are cool enough to handle, unwrap and slip the skins off the beets.  Easy peasy!  The results are wonderful.  No messy burnt bits or caramelized beet juice to stain your oven and best of all, no cooking supervision required.

I tossed these golden beets in a salad but they were so good I could have eaten them whole. 

Bon appetit!

Post-holiday Tea

The Victorian Tea Society held their first tea of 2013.  With the busy winter holidays behind us, Lady J. hosted a post-holiday tea for the ladies to start off the new year!

Background note: Lady J. is the reason I so enjoy afternoon tea!  I attended my first afternoon tea about 6 years ago at Lady J.’s home.  My senses were completely bombarded by the sights, smells, tastes, and feelings of peace and relaxation.  I was delighted by the dainty china, cute foods, little details (oh, so many details!  I love details!), good tea, and of course, HATS!  I didn’t realize it at the time but I believe the reason I love afternoon tea so much is because it combines so many of my favorite things: food, details, friends, hats, and tea (not necessarily in that order).  To this day, the first tea I attended at Lady J.’s house is still the standard to beat.

Lady J. is also known as the “Lavender Tea Lady” and you will see why!    I was greeted by this lovely tree upon entering Lady J.’s house.

One of Lady J.’s many festive Christmas trees

Lady J. has a beautiful house with many tea related artifacts including this framed print:

I was so thrilled to see this because I am a huge fan of Susan Branch.  She’s one of my favorite artists and has been my inspiration for journaling, blogging (before blogs existed!), and calligraphy.  I collected all her cookbooks up until 1999, after which her artwork got translated into products such as calendars, stationery, stickers, ceramics, household decor, etc. and I could no longer keep up my collection.  Seeing this print was like reconnecting with an old friend …  

Are these the cutest soup bowls or what?

Pretty purple table

Close-up of the lovely decorations on the dining room lights above us

We enjoyed Mad Hatter and Winterberry raspberry champagne teas from the White Heather Tea Room in Victoria, BC.  (check out the cute teacup-shaped butter pat next to the tea!)

Lady J.’s sweet potato soup

Sweet Potato Soup
(From Making It Your Own Afternoon to Remember, by Amy Lawrence)

2-3 cloves of garlic
½ onion, chopped
¼ c. butter
¼ c. flour
3 c. chicken broth
2 c. milk
½ c. whipping cream
5-8 sweet potatoes (depending on size)
¼ c. green onions, finely chopped for garnish
1-2 tsp. curry powder

Wash the sweet potatoes.  Cut off the ends and poke holes in each with a knife. Microwave for 20 minutes or until soft.

Sauté garlic, onion and butter until golden about 25 minutes.  Add flour.  Cook another 2 minutes.  Add chicken broth, milk and cream and stir until smooth.  Peel sweet potatoes and add to broth mixture.  Puree mixture with an immersion blender or food processor.  Add 1-2 t. curry powder, depending on your taste.  Heat soup until warmed but do not boil as it will curdle.

Garnish with the green onion.  Enjoy!

Lady B.’s green salad with Dijon vinaigrette (with a touch of maple syrup)

Fruit course

Henni’s Spinach, artichoke, and Parmesan mushroom caps (trust me, they taste better than they look!)

Lady MH’s chicken salad croissant sandwiches, Lady J.’s open face cucumber sandwiches, and Lady T.’s smoked salmon sandwiches in the background (smoked salmon, lettuce, dill cream cheese, on rye bread)

Lady T.’s dragonfly-shaped cranberry orange scones (dragonflies are good luck for the new year!)

Lady J.’s pavlova (fresh fruit pie on a meringue crust)

Yes, “it was as light as Pavlova!”

Lady P.’s pretty shortbread cookie tea favors

And last but not least, I can’t end this post without some tea fashion!

What’s not to love about Lady B’s fascinator?!  Very 1920s!

Thank you Lady J. for another wonderful tea!  Bon appetit!

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Happy Christmas!

Happy Christmas everyone!  Hope you had a delicious holiday dinner!

Henni’s Russian kale with garlic

L’s roasted root vegetables (carrots, blue carrots, rutabaga, turnip, potato, parsnips, and onions)

E.’s potato latkes

Christmas table

My favorite way to eat latkes: with Greek yogurt (sour cream) and Fuji apple slices (applesauce)

E.’s apple pie–This one was perfection

Bon appetit and see you next year!