Simple Snack

This is a foccaccia variation that is simple and delicious. Enjoy.

Pizza Dough (recipe posted earlier)
Rosemary, Thyme, Basil and Parsley (Fresh)
Good Extra Virgin Olive Oil
Parmigiano Reggiano Cheese or Pecorino Romano

Make the dough as you would for pizza dough but add about 1/4 cup Extra virgin olive oil to the dough. Work it out onto a flat sheet and dust with salt and the cheese. It should be enough cheese to create a thin layer not the same as you would use for pizza. Take the rosemary and thyme and press it into the dough. Bake in a 450 Degree oven for about 10 minutes or until golden. Finish by tearing the basil and chopping the parsley on top. Add another drizzle of Extra Virgin and serve. Simple but delicious.

Cavs

First, the Spurs are one of the best teams I have ever watched. They move the ball until they get the shot they want. And it isn't the ball rotation it is the way they work together to cut around picks and move without the ball to confuse a defense. Their bigs move well and cut hard causing help-side defenders to make tough decisions about who to pick up. It is basic basketball but it works to perfection. You see glimpses of it with the Wizards when they run their Princeton offense but the Spurs space the ball better and move it quickly around the perimeter. No one had a chance against their defense either. They collapsed and recovered because of their length and quickness. Honestly Tony Parker is not the best defender but when you don't have a point guard to challenge him he can hide on the weak side and collapse to get his hands on the ball and steal a few errant passes. Cavs showed fight in the last two games and that will go a long way. I don't know if they can make it back next year but they have as good of a chance as anyone in the east. They were completely defeated and shown exactly and I mean exactly what it takes to win on that level. I didn't personally hear the comments from the broadcasters about how awful Mike Brown is and that the Cavs didn't belong there (mostly made by current players and coaches who couldn't make it there themselves and were fired after the season) but anyone who wins 12 games in the playoffs under that pressure deserves to be there. Sometimes people have to talk just to say something no matter how ridiculous. That is their job but when they get vindictive then they do not deserve to be on air. Honestly, I would rather watch most games with the volume off or just a live feed of the the game without the comments. Next year the Cavs have to make a decision and I think it is really an interesting one. Do you shake up the lineup alot this year or do you have another go with this lineup now that it is battle tested and make a run at a bigger name next year like K.G. I really don't know but all the talk about adding a playmaking point guards is useless. They don't grow on trees and once a team gets one they usually lock him in for the long run. So I don't see that happening. Everyone says trade Hughes and after watching him this season I am inclined to agree but he is not going anywhere. No matter what anyone says he is not going anywhere till his contract is up and maybe gets the MLE somewhere after that. So what do you do with him? How about defining his role so he knows what to work on and can develop. He is athletic and really a good defender. He has also shown alot of heart this season. Can you even define what most people other than Lebron's role is on the team. That I think is the most realistic option to pursue. Tell Hughes look we need you to penetrate and dish and get easy shots for other people. We need you to make 15-20 foot jumpers with regularity and we need you to play defense on the ball. Forget the 3 ball. I would have Drew, Z and Andy do nothing but take 15 foot jumpers and learn to finish strong at the rim. No more weak trips off a beautiful pass and no more 3 tips and miss. They need to finish. I would run pick and role with Larry and Sasha or pick and pop. They other thing I would definitely do is get Shannon Brown in a situation where he is not so raw. That can only be done by defining roles. That is what makes the Spurs so efficient. There is no question what is asked of everyone on a nightly basis and if it is accomplished then it will be a W. I would also aggressively push the ball when Z is out of the game. Use subbing patterns to change the dimensions of the game to make it easier to score. I have a feeling Donyell and Damon will be gone. Their contracts are mid-level and are not out of reason. I mean Damon makes 4 mill and is a pure shooter. Denver would take him to relieve some cap burden. Love to see that for Camby plus maybe a draft pick. If you sign Boykins with our mid-level and let them come in and run hard as a change of pace in the rotation. Finally I would try to see if Phoenix would bite on Barbosa for Varejao. Have Drew come off the bench. Anyways thats what I have....

Not this week!

Well as much as I'd love to post a recipe here for the week, a pasta dish or a calzone, it just didn't seem appropriate. My hometown is none other than Cleveland, Ohio and with the ascension of the Cavs to the NBA Finals I feel it is appropriate to share some of my feelings on the matter. First of all, every critic has blasted the Cavs as unworthy, lucky or just a sideshow. Look the NBA playoffs are structured so that that is impossible. The Cavs had to win 3, 7-game series to get there. If they are so unworthy then how did they do it? There has been alot of talk about the luck of the draw. Well even if that was the reason, which it is not, then how did they get past the Pistons. Without exception the Pistons were picked to demolish the Cavs. The Pistons were supposed to be "refocused" and "hungrier" than they had ever been. All the experts were extolling the variety of ways the Pistons would dismantle the Cavs. Guess what, the opposite happened, the Pistons were beat so thoroughly that there has been non stop talk about overhauling the roster or coaching staff. We beat them through team defense. All the critics refuse to acknowledge that we have become a great defensive team. All year long these were the same people saying we didn't have enough and for most of the season they were right. But give Mike Brown and his staff credit. They are portrayed as buffoons and "along for the ride" but he is 37 and for him to progress this far so fast speaks volumes. I doubted him nonstop early in the season for sticking with Eric Snow at the point because Snow provides such a negative effect on offense by being unable to score and allowing teams to not guard him. But Brown showed flexibility this year by trying different lineups and different combos. He has improved ALOT! He is going to make mistakes. We should be thankful that he does because if he didn't and this was all he could offer then we should worry. He is going to be a great coach in this league when all is said and done.
Here are my 3 reasons why the Cavs are going to win the NBA Championship this year and you can laugh me off this blog if I am wrong but I am going to support them no matter what.

1. Team Defense. The Cavs play some of the toughest D in the league and are completely under appreciated for it. The Pistons didn't just magically implode as the media would have you believe. The Cavs D made it happen. From Sasha's completely underrated defensive performance in game 5 to Larry Hughes' length and quick hands and feet to the bigs challenging shots and causing frustration near the basket. They did it to New Jersey by taking Carter out of the equation and they did it to Chauncey Billups. Chauncey would never admit to it but can anyone remember another team taking him out of the equation like that. If the Cavs use their length in the passing lanes and push Ginobili and Parker to the sidelines while contesting the 3, the Spurs will become mortal again. Spurs haven't faced a real defensive team yet and I am willing to bet that is going to become clear.

2. In each of the previous series the Cavs have stepped up to the challenge. They have been notorious for playing down to the competition but the are equally known for playing up to a challenge. Everyone has stepped up in one way or another. From Gibson to Z to Hughes to Marshall to Pavlovich to Gooden. That is a sign of a team that believes in each other.

3. LeBron. What people don't realize is that his leadership this year is game changing. I have seen people predicting that the Cavs won't make it through 5 games. That is laughable. Watch him when he is on the court. He won't let that happen. Everyone wants to doubt him and honestly sometimes everyone is just waiting for him to fail so they can pounce on him. He uses that as motivation. He has done exactly what people say Steve Nash does best. He makes everyone around him better because he believes in them. At the same time he can dominate a game anyway he chooses. Anyways I believe. Like I never have before that it is going to happen. He will do it and when he does I hope all the critics will say nothing. Just silence. That would be as golden as the Larry O'Brien Trophy. But I am sure everyone will have predicted it then and or claim to have and go on criticizing him saying he can't do it again.

Something New

Lately, I have been into making true Italian style cuisine. I always loved watching Molto Mario on the Food Network when I was in the states and it still inspires me. Braising is one method of cooking often used in Italian cuisine and has it's humble origins in poverty. When you have a fire and a large metal pot in combination with a large tough cut of meat, then braising is the best and sometimes only choice. I like to braise in wine but any liquid will work. This is a fusion technique that may or may not be interesting to you but I enjoy it as it maintains similar principles to classic Italian style but infused with Japanese inspiration.

3 Chicken Thighs
1 Onion Sliced
1 Carrot Sliced into 1/2 rounds
1 Japanese Green Onion sliced into diagonals
2 Bell Peppers Sliced
3 Cloves Garlic sliced
8-10 Shiitake Mushrooms
Equal parts Sake, Mirin, Soy Sauce (reduced Sodium) Approx. 4-5 tablespoons each
Miso (Preferably dark or red)
Wasabi
Dashi (Instant is available in most grocery stores but homemade is preferred if you can find the ingredients [Kombu, Bonito])

First order of business is to brown the chicken in a large pot. Do this by seasoning with salt and pepper on both sides and cooking over medium high heat for until you develop a deep color on each side. You want to see almost blackened bits in the bottom. This residue is called fond in french and it is the base of flavors to come. When I say almost blackened, that is exactly what I mean. Not charred to the point of bitterness. This comes with experience but the tendency is usually to try to flip too soon. Anyways remove the chicken after both sides are browned. They don't need to be cooked all the way through. Add the onions, garlic, peppers, mushrooms, green onions and carrots. Lightly salt and pepper. Cook until the vegetables begin to release their liquids and become translucent in the case of the onion. Add the miso and coat the vegetables in it. Cook for a minute then add the soy sauce, mirin and sake. You can use more sake if you like instead of the dashi at this point. Reintroduce the chicken and make sure the liquid (dashi or sake) comes up to the chicken. Cover and cook for 20 to 25 minutes on medium low heat. Remove the chicken again and turn the heat to high. After the chicken cools, slice. When the sauce has reached the desired thickness (a matter of personal choice) add the chicken again and wasabi to taste. Serve with rice.

Atarashii Primavera

So I love broccoli. I just thought I would come out and say it so we can get it out of the way. I think most people don't like it because they have had it when it wasn't fresh or when it was prepared poorly. I am not a fan of raw broccoli from a texture point of view but when it is cooked until the stem has just darkened in color, it is magnificent. This is a take on a recipe Giada did on Everyday Italian on Food Network in the states only I have made it slightly less simple and more in the style of a pasta primavera.

1 Stalk broccoli cleaned and chopped
6 cloves garlic sliced
1 pound shrimp deveined and peeled
1 Red Bell Pepper chopped into squares
Sundried Tomato Paste (available at specialty grocers in the states or Japan. alternate-tomato paste)
Shisen Toban Jan (any chili paste will do)
1 Bundle Spinach (Chiffinade style)
Parmigiano Reggiano
Extra Virgin Olive Oil

First, mix equal parts sun dried tomato paste and chili paste. Enough to coat not soak the shrimp. Marinate for 20 minutes. Boil the pasta to al dente while making the condiment. Start over medium-high to high heat and sear off the shrimp. Should take about 2 minutes. (Warning-use this technique only in well ventilated spaces because the chili paste will be pungent) Remove the shrimp and set aside. Pour a generous amount of extra virgin olive oil into the pan and reduce to medium heat. Add the garlic next and don't be concerned about the amount because the end result will not be a strong garlic flavor. At medium heat, watch the garlic carefully and wait till slightly, very slightly golden brown color to start. Increase the heat to medium high and add the broccoli and bell pepper. Salt and pepper. Roll the spinach into a bundle and chop very thinly (chiffinade). When the broccoli starts to darken slightly add the spinach. After it wilts put the shrimp back into the pan. Drain the pasta and add to the pan with cheese and fresh herbs of your choice. Drizzle with a very good Extra Virgin Olive Oil and serve.

Something Fresh

Summertime is right around the corner and my new item for summer is salad. Salads are incredibly versatile for anytime and can be very creative. This one is a mixture of different styles but the key is to prep the ingredients properly and add them in the right order. The only other pre-requisite is high quality of ingredients and you will have a dinner to remember.

2 Bunches of lettuce (I prefer endive and other bitter lettuces)
10-14 Cherry Tomatoes
4 Lemons freshly squeezed
1 Large handful basil
Extra Virgin Olive Oil
Freshly Grated Parmigiano Reggiano Cheese
3 fillets halibut or similar white meat fish (snapper is also ideal)
10-12 "new" potatoes

I start by boiling the potatoes until fork tender. Remember to salt the water aggressively in order to season the potatoes properly. Usually 20 minutes or so. I like to use various small potatoes available to us here in Japan because they have a very earthy, sweet flavor. After letting the potatoes cool I cut them into wedges and pan fry them on their cut side until golden brown (usually 5 min per side on medium high). Next make the vinaigrette by juicing 4 lemons into a blender. Next I add a large handful of basil and pulse it until fully blended. Drizzle in the olive oil until the desired thickness is achieved. This is a matter of personal preference and personal taste. Add salt and pepper to taste along with the cheese and pulse till smooth. I personally like to grill the fish and in Japan we all have grills in our ranges so I use that. High quality fish is vital and if you can get it you can use sashimi and skip the grill. After grilling the fish I flake it apart and mix it with the vinaigrette and put it in the bottom of whatever bowl I am assembling the salad into. Next I wash the lettuces and make sure that all the water has been squeezed out. It is critical that the lettuce is as dry as possible or you will ruin your salad! I put the lettuce on top of the fish and then put the tomatoes on top of that. Add a little more cheese and mix it all together. Serve the tomatoes on the bottom and stack the salad on top so the sauce leaks to the potatoes. Enjoy!

Apologies for the Wait

So it again has been a long time. Here is a new one from the weekend. Our friends Akira and Selinda came for a visit so we decided to make something interesting. This is a very simple recipe but depends on the freshness of ingredients in order for it to be sensational. Foccacia is basically pizza dough and is so versatile. This is a new favorite.
Sundried Tomato and Artichoke Foccacia
Basic pizza dough (same recipe as previous post) only add 8 sprigs of fresh thyme and another 200ml of Extra Virgin Olive Oil
3 cloves garlic minced
1 Package Sundried Tomatoes
8-10 Artichokes sliced
3 Sprigs of Thyme or so
Freshly grated Parmigiano Reggiano cheese

When making the dough for foccacia , I often like to add herbs to the dough and a little less water, replacing it with more extra virgin olive oil. It creates a slightly different texture that I think is a little more substantial than pizza dough. While the dough is rising I take a small amount of oil and saute the garlic and herbs until fragrant then add the artichokes and tomatoes. Season with salt and pepper and remove from heat after about 2 minutes. Immediately after taking it off the heat, I like to add a really good extra virgin olive oil to create a sauce-like consistency. It is important not to skimp on this step. The rest is assembly. I cook the foccacia first. Depending on the size it can take 5 minutes or 20 minutes at 425. Keep an eye on it so when it begins to brown you know it is done. Spread the artichoke mixture over the still hot foccacia and finish with Parmigiano Reggiano and parsley if available.
Enjoy!