Category Archives: dinners

Style Elements: Ching-i’s Place

Style Elements is a special section where I feature photos I take of objects that capture my eye in people’s homes or in public spaces. 

Style Elements at Ching-i’s Frutti de Mare Dinner

Yes, a Japanese cookbook.

Let’s start with some good luck.

And an army of well-wishers.

A santa bucket of oysters.

Some straggler scallop stowaways.

I must conclude that creative chefs drink good coffee.

A cute planter and an outgrown vice.

Sweet.

Sweeter.

Just mousing around.

A guard cat.

Excuse me. Ligne Roset dining set.

Can’t have too much luck.

Mine.

The demographic is obvious.
Bonus points if you can tell which one is mine.

Kinokuniya means you killed my grandfather. đŸ˜‰

Never underestimate the power of tea.

Well excuse me! Villeroy & Boch!
Better not drop that shit.

A tribute to Chateau Montelena is here.
Definitely a lot of luck in this house.
Mine. All mine.
The evening winds down with citrus,
pretty things,
and tea.
Is this goodbye?

No, just a new year. :o) 
Happy 2012 to all!

Maine and California Sea Urchins (How To Prepare Sea Urchins for Uni)

A Maine urchin.

Careful.

A California urchin.

How to open a sea urchin for uni.

Hidden treasure.

Opening the California urchin.

Scoop out the roe with a spoon.

Wash and remove innards, rinse.

Remove black stuff.

Soak in a bowl, drain and return to shell.

For the occassion, a 2003 Chateau Montelena Chardonnay from a Sonoma trip in 2006.

California uni (urchin roe) have a deeper, richer flavor.

But no complaints on the Maine uni, a cool, unique taste that is full of ocean life.
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Grilled Eggplant and Mustard, Sprouts, Anchovies and Greens Salad

Soft grilled eggplant.

Begin with some Asian eggplants.

Set on a grill.

Turn over occassionally using heat-resistant Japanese hands. đŸ˜‰

When cooked, cut open.

Add a bowl of dried anchovies.

A salad of sprouts, mustard leaves and lettuce drizzled with soy/onion/sesame dressing.

Grilled eggplant and salad.

A drizzle of soy on the eggplant.
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