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Recipes

•Summer Recipe ::Watermelon Thyme Granite:: A pure and simple dessert to refresh your body and mind.

•Autumn Recipe ::Stuffed Shiitake Mushroom with Millet and Kuzu Beet Sauce::

•Winter Recipe ::Miso Nikomi Udon with Tofu::

Love Eric Inc. original apron

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Watermelon Thyme Granite

MAKES 4 TO 6 SERVINGS

For the granite:
24 ounces watermelon,
seeded 1⁄2 cup rice syrup
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
4 to 6 sprigs of fresh thyme for garnish

How to make:
1. In a blender, purée the watermelon until smooth.
2. Add the lemon juice and rice syrup. Blend briefly.
3. Pour mixture into a large freezer container.
4. Add the chopped thyme, stir to combine and freeze.
5. Using a fork, stir mixture every 30 minutes until set (about 2 to 3 times).
6. When frozen, rake the granite until it becomes loose, like rock salt.
7. Keep frozen until ready to use.
8. Scoop granite into individual bowls and garnish with sprigs of fresh thyme.


from "love, eric"
copy right ©Eric Lechasseur

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Stuffed Shiitake Mushroom
with Millet and Kuzu Beet Sauce

MAKES 4 SERVINGS

For Millet:
1/2 cup millet
1 1/2 cup water
1 pinch sea salt

For Shiitake:
10-12 fresh shiitake mushrooms (2-3”)
1/4 cup onions, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 tablespoons olive oil
2 springs fresh thyme
1 pinch sea salt

To cook millet:
Wash and drain the millet.
In a sauce pan, roasted the millet until dry.
Add the water and sea salt, bring to boil. Cover and cook 20 minutes.
Cool down and set aside.

To cook shiitake:
Saute the onions, carrot and celery in olive oil for 2 minutes.
Add the thyme and sea salt, cook for another minute.
Mix with cooked millet.
Stuff each shitake with about 2 oz of millet mixture while still warm.
Saute the shiitake in oil for a few minutes on each side, millet side first.

For the Kuzu Beet Sauce:
1/4 cup water
1 ea red beet (small diced)
1 ea yellow beet (small diced)
1/2 ea onion
1 tablespoon oregano chopped
1 pinch sea salt
1 1/2 cup water
1/4 teaspoon umeboshi vinegar
1 teaspoon kuzu
1 teaspoon Water

To make the sauce:
In a sauce pan, put 1/4 cup of water to "water saute" the onions until soft.
Add the beets, oregano, sea salt and water.
Bring to a boil and cook at law flame for 20 minutes or until beets are soft.
Add the umeboshi vinegar and kuzu (diluted in same amount of water)
and cook 2 minutes more.
Puree in a blender and use or the stuffed shiitake.

From "Love, Eric & Sanae"
Copy Right © Eric Lechasseur & Sanae Suzuki

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Miso Nikomi Udon with Tofu

MAKES 4 SERVINGS

For the noodle soup:
purified water, for cooking udon
4 to 5 cups kombu dashi
1 onion, sliced thinly into half moons
7 ounces firm tofu, pressed to remove excess water and cut into 1⁄2 to 1-inch cubes
1 to 2 carrots, sliced into 1-inch rounds
1 8-ounce package udon noodles
4 leaves Chinese cabbage, sliced diagonally into
1⁄2-inch wide strips
2 tablespoons kuzu, mixed with 2 tablespoons?purified water
2 tablespoons miso (hatcho miso and barley miso)
scallion, thinly sliced diagonal cuts
mirin, to taste (optional)

To make the noodle soup:
1. In a large pot over a medium-high flame, bring a pot of water to a boil.
2. While you are waiting for the water to boil, in a separate large pot over a medium-high flame, combine the kombu dashi and onion. Bring to
a boil and continue cooking until the onion’s strong aroma emerges.
3. Add tofu to the dashi pot and cook for about 2 minutes. Add carrots and cook for one minute.
Add Chinese cabbage and cook for one more minute.
4. In the meantime, cook the udon according to package directions, drain the water and immediately transfer to the dashi pot.
5. In a suribachi or bowl, thoroughly combine the kuzu water mixture, miso and 1⁄4 cup of the dashi broth until creamy. Gently stir mixture into the pot and reduce heat to low (to avoid boiling). Add mirin, if desired, and simmer for 2 to 3 minutes.
6. Add the scallion just before turning heat off and serve hot.

From "Love, Eric & Sanae"
Copy Right © Eric Lechasseur & Sanae Suzuki

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