Osaka Style Okonomiyaki (おこのみやき)- Japanese style pancake (Osaka)

Osaka style okonomiyaki (おこのみやき) is a great snack for lunch or dinner.  The inspiration came from the okonomiyaki flour we bought at a Japanese grocery store.

You will need the following:

• 1 cup okonomiyaki flour
• 3/4 cup water
• Shredded cabbage
• 2 pieces of green onions (thinly sliced)
• 2 eggs
• 9 pieces of sliced pork belly or ham in pork belly's absence
• Otafuku okonomi sauce or mayonnaise in sauce's absence
• Oil for sauteing

Mix water and flour in a large bowl.  Add the rest of the ingredients (except the pork belly) and mix gently.  Divide the mixture in size portions of your choice.  In a medium size skillet heat the oil.  Place patties in skilled and layer the pork belly on top.  (I used ham so I mixed the ham with the rest of the ingredients).  Cook for 3 minutes or until golden brown.  Flip on the other side.  Do not press.  Flip again to ensure it is fully cooked. 

Serve hot and with the okonomi sauce or the mayo. 

Enjoy! 

Open Face Belgian Sandwich with Goat Cheese

This is a great snack or light lunch or dinner on a warm or cold day.  The inspiration for this snack came from a Belgian meal I had lately. 

You will need the following:

• 2 loaves of bread
• 2 slices of prosciutto
• 1 medium size pear
• goat cheese
• soft butter or olive oil

Butter or oil the loaves of bread first and put the slices of prosciutto.  Cut the pear in thin slices and add them on the top of the prosciutto.  Sprinkle with goat cheese (or a cheese of your choice--I just love the flavor of the goat cheese with the sweetness of the pear).  Broil in the oven until the cheese has melted.  Enjoy while hot.  You may add fresh arugula for taste after you have pulled it out of the oven. 

The open face sandwich goes great with a hot bowl of soup. 

Enjoy!

Home Style Vegetable Soup (French) - Soup bonne femme

Home Style Vegetable Soup (French)
Soupe bonne femme

I decided to make soup on a cold day like today, hence consulted a French cook book I have from Bocuse.  'Bocuse in Your Kitchen'.  It is a great inspiration for cooking French food. 

I did minor modifications to the recipe since I did not have leeks and sorrel leaves.  It turned out to be a very delicious soup. 

You will need the following:

• 6.5 cups of water
• 1.5 teaspoons coarse salt
• 7 tablespoons butter (105 g)
• 1 large onion (peeled, halved and sliced)
• 1 large or 2 small leeks (cleaned and sliced)
• About 1/2 pound (250 g) young green cabbage (sliced)
• 2 medium potatoes, peeled and diced
• 2 cups tightly packed (100 g) sorrel leaves (chopped)
• Nutmeg to taste
• Salt and pepper to taste

Boil water and salt together in a saucepan.  In another saucepan (large enough for the ingredients) melt 5 tablespoons of butter; when it is sizzling hot, add the onions and leeks.  Brown them lightly over moderate heat.  Add the cabbage and stir until wilted.  Pour the boiling water into the pot with the vegetables and add the potatoes.  Simmer for 30 minutes (uncovered).  Add sorrel leaves and cook for 5 minutes. 

Warm soup tureen by pouring hot water in it.  Swirl it around so the tureen is warm enough.  Pour out the water.  Add a little nutmeg and salt to taste to the tureen.  Pour the soup into the tureen afterwards.  Add the remaining butter and serve hot.

I served this soup with an open faced Belgian sandwich and oven roasted brussel sprouts.

I hope you enjoy this soup as much as I did! 

Happy eating.