Cookbook for a Cause: A Sneek Peek at the Peko Peko Charity Cookbook for Japan

It’s hard to believe it’s almost been a month since the earthquake hit Japan.  That event and the subsequent tsunami and aftershocks that have damaged that nation have been tough to grasp, let alone articulate into words.  I’ve been torn about whether I wanted to talk about it here.  This blog, my pride and joy, is my getaway from all the stresses in the world.  It’s where I get to express myself and my love of food through a creative medium.  And I do my darndest to keep things light.  I want this to be a place where people can come and forget about all the bad stuff that happened at work or the heartbreaking news that they read in the paper that day.

At the same time, A Thought For Food is an extension of who I am and that means that I shouldn’t hold back on talking about something I feel strongly about.

Some things are unexplainable, but a natural disaster is not one of those things.  You can’t ask why it happened or how it happened, because we know the answers to both of those questions.  So we’re left with a feeling of, “Now what? What are we supposed to do?”

During a time like this, it’s hard not to feel hopeless.  And for a while, that’s exactly how I felt.  An aftershock here, another there. Being so far away, so disconnected from what’s been happening, has left me questioning if there’s anything that I can do but sit here and watch.

Thankfully, the answer to this question is yes, there is plenty that can be done.

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GeorgieApril 9, 2011 - 1:52 am

This is wonderful… the post, your words, the recipe, the cause and mostly the book. Thank you!

Julia @ DimpleArtsApril 9, 2011 - 2:49 am

Beautiful photos. Great idea regarding the cookbook!

JoanneApril 9, 2011 - 8:42 am

natural disasters are all the more terrible because there is no explanation…no one to blame…and nothing to do except more forward and do the best we can to pick up the pieces. You are certainly doing your part and I can’t wait to see this cookbook in it’s finished version!

bunkycooksApril 9, 2011 - 8:46 am

This is a great idea Brian. I am glad that are a part of the cookbook.

MikeVFMKApril 9, 2011 - 9:15 am

Brian, beautiful pictures and beautiful words. And a cause dear to all our hearts.

Angela@RecipesFromMyMomApril 9, 2011 - 9:45 am

I come to your blog to get away from the stresses of the world too, but I’m so happy you and others are doing this cookbook. Wonderful dip Brian, and the photos make me want to get the recipe so good promo!

Andrew FrishmanApril 9, 2011 - 10:02 am

Mnnn. . . I loves me some edamame spinach dip.

Terremotos son terribles.

Mardi@eatlivetravelwriteApril 9, 2011 - 10:09 am

So happy to be a part of this great project with bloggers like you :)

Chef DennisApril 9, 2011 - 10:13 am

Hi Brian

what a wonderful project, I know that cookbook will be very successful with bloggers like yourself donating your time and energy. Your dip does look like a delicious addition to the cookbook, I have been wondering what else I could do with edamame, thanks for the inspiration!
Dennis

MeganApril 9, 2011 - 10:32 am

What a great project for such a great cause. And you have added to the collection.one delicious looking dip

sippitysupApril 9, 2011 - 10:51 am

Well said! GREG

JoytiApril 9, 2011 - 11:42 am

What a beautiful entry – the photograph, the words, and the message behind it all.
And the cookbook sounds like a great idea!

AshleyApril 9, 2011 - 12:28 pm

Brian thanks so much for telling me about this. It warms my heart to see the food blogging community using their talents for such wonderful things like providing for the children of Japan. Looking forward to when the book comes out.

My Man's BellyApril 9, 2011 - 5:17 pm

Ah…using your talents for good instead of evilly wreaking havoc on my waistline. Nice.

Alison @ Ingredients, Inc.April 9, 2011 - 6:08 pm

Great post. I can’t wait to see this book and your contributions!

EthanApril 9, 2011 - 9:28 pm

I think it’s alright to talk about the downs of life from time to time. It’s your thoughts, right?
The dip looks great, glad to see you’re a part of the project!

elizabethApril 9, 2011 - 10:31 pm

Absolutely gorgeous. I must say that I used Blurb to make my guest book for my wedding (we used pictures both scanned and digital) and they made them all look beautiful, so you’re working with a great company to make the book. I want to know when it comes out!

Anita MenonApril 10, 2011 - 1:03 am

Some of the best photographs on your blog so far and that too for such a great cause. Kudos.

PeggyApril 10, 2011 - 10:34 am

I’ll definitely be waiting in anticipation for the book to come out! Can’t wait to snag a copy! =)

MonetApril 11, 2011 - 12:14 am

Just lovely, Brian. My best friend is teaching in Japan, so this especially touched my heart. Thank you for infusing your posts with your kind spirit, your thoughtful words, and your beautiful photographs. Even in the midst of sadness, I find such solace visiting the blogs that I’ve grown to love this past year. I hope you have a wonderful start to your week, my friend. A big hug from Austin!

sophiaApril 11, 2011 - 9:47 pm

I have a friend out in Sendai so this tragedy was a bit more close to home. There isn’t much we can do, but it’s lovely to see people contribute in every way, big and small. They all make a difference!

naomiApril 11, 2011 - 10:38 pm

What a great way to help. I love your endamame spinach dip. What a great combination and so creative!

TriciaApril 13, 2011 - 11:15 am

Lovely post and beautiful photos! Can’t wait to check out the cookbook — congrats on contributing to it!

Aimee @ Simple BitesApril 14, 2011 - 10:12 pm

Beautiful post, Brian. It is thrilling to be involved with this cookbook. Honestly, it can’t come soon enough – especially now that I’ve seen this dip.

Spinach CakeApril 22, 2011 - 1:43 pm

[...] Spinach Dishes to Devour: Green Spinach Smoothie – Cooking All a Me Spinach Edemame Dip – A Thought for Food Hot Spinach Artichoke Dish – One Haute Plate Quiche Florentine – Girl Who [...]

{Recipe: Quick Veggie Chili over Pasta}

People seem to have a love-hate relationship with spicy foods.  Some folks can’t get enough, others avoid it like it’s the plague.  In the past, I’ve been torn about how I feel about it myself.  I grew up with a few health problems which prohibited me from experimenting with such foods.

It wasn’t until a few years ago that I began to kick things up a bit.  Since then, I’ve become best buddies with red pepper flakes and I always have a bottle of sriracha sauce on hand in the fridge.  I’ve found great joy in learning how to play with chiles in a way that doesn’t overpower the other ingredients being used.  It’s a complicated balancing act, for sure.

What I’ve come to learn is this: when it’s done right, adding some spice  to a dish can be refreshing and can turn a rather ordinary meal into a visceral experience.

I came up with this quick vegetarian chili recipe a few weeks ago when we were a bit limited on ingredients in the fridge.  There is always a container or two of tofu tucked away and the cabinet is stocked with canned tomatoes and beans to take out during desperate times like these.  The key component here, though, is the pickled jalapenos.  They pack a punch, but, due to their preparation, have mellowed out slightly.

A lot of my weeknight dinners are similar to this recipe.  It’s such a pleasure to throw everything into a big pot, set the burner to simmer, and let it all come together.  There’s not a whole lot of production, which, after a long day at work, nobody wants to do.

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serena @bigapplenoshApril 6, 2011 - 12:06 am

This looks absolutely delicious. I’m with you on the heat/spice – I’ve slowly warmed up to it (oh, haha! Pun not intended) over the years. I think I appreciate the flavor of peppers/spice more so than the actual heat. Great post!

ElianaApril 6, 2011 - 12:07 am

Oh how I wish I could dive into a bowl of this right this second! And ground cinnamon in chili? That sounds so enticing. Will have to try this for one of my weeknight dinners as well.

KimberleyApril 6, 2011 - 12:26 am

I have had exactly the same experience with chilis and heat! In part because my tolerance for it seems to have increased. I didn’t even use them in food until recently; it’s been fun.

saltyseattleApril 6, 2011 - 2:29 am

I do the exact same thing- and always in a le creuset too! somehow a big pot of something always looks better in le creuset. btw, speaking of nominations, i plan to offer you up to the photography deities- i hope that’s where you feel most comfortable :) xx, L

tinytearoomApril 6, 2011 - 3:25 am

this is excellent. another lovely dish to add to our rotating dinner list.

MikeVFMKApril 6, 2011 - 5:10 am

I love the thought of a big pot a chili or something simmering away under your watchful eye. It makes for a great meal on the days we’re in the biggest time crunch. Personally, I love the addition of spice. Heat is always better!

Lauren at Keep It SweetApril 6, 2011 - 6:34 am

Great looking dinner!

Maris (In Good Taste)April 6, 2011 - 6:41 am

Love the idea of chili over pasta

WenderlyApril 6, 2011 - 7:40 am

I could eat that right this very minute for breakfast. Delish!

RochelleApril 6, 2011 - 7:47 am

The whole chili over pasta thing kinda boggles my mind but it looks so good I have to give it a try!
And as all ways the photos make this dish look all the more appetizing, especially with those green slices of jalapeno on top.

Emily @ A Cambridge StoryApril 6, 2011 - 7:55 am

Great recipe and lovely photos, as always! I used to not enjoy spicy foods but my husband is a nut and now I have quite the tolerance.

Angela@RecipesFromMyMomApril 6, 2011 - 8:26 am

Printing this out to make this weekend. My husband ate some place last week and was raving about a pasta with beans dish. You’ve come to my rescue Brian!

The SouperApril 6, 2011 - 8:45 am

Brian,
This Veggie Chili over Pasta plays right into how I feel about my Chicken Chile Recipe by Barefoot Contessa. Kicking up the spices in a dish is what makes one feel satisfied and full because we know a good meal has been eaten. Our tastebuds tell us so.
I use Red Pepper Flakes on my roasted or sauted veggies and in my marinara sauce. They certainly add heat with just a pinch.

The Souper

DanaApril 6, 2011 - 9:05 am

I am a huge fan of veggie chili, but I don’t think I’ve ever had any with tofu in it. I love the addition…. looks great!

DaisyApril 6, 2011 - 9:26 am

I LOVE chili over pasta! such a hearty satisfying meal. I agree with your thoughts on spice and I’ve come to appreciate how it elevates a dish more recently.

Favorite line: “I’ve become best buddies with red pepper flakes”. so funny!

Great recipe. I like simple vegetarian dinners too, and the easier it is to prepare, the better! I have not made vegetarian chili yet though, I think it’s about time I do!

Alison @ Ingredients, Inc.April 6, 2011 - 10:05 am

This looks fantastic! A must try!

Kimmy @ Lighter and LocalApril 6, 2011 - 10:42 am

I love that everything to make this (minus the tofu) is in my pantry or fridge right at this second. Vegetarian chilis can be so versatile and you can do so much with them. Definitely trying to this one out!

Kulsum at JourneyKitchenApril 6, 2011 - 10:52 am

Thanks for saying that! Exactly, you just need to learn how to use chilly without overpowering your food and then its all LOVE. As you can imagine, I get that alot with a Indian food blog and I get crazy explaining that Indian food is about spices and not “spicy”. Lovely dish!

Did I also tell you, one of my friends loved the coleslaw I made from your blog and I passed the recipe!

Jen @ keepitsimplefoodsApril 6, 2011 - 11:23 am

Great recipe! I love spicy chili! I also love spicy foods- chili oil, sriracha, pickled jalapenos- yes please!

ElizabethApril 6, 2011 - 12:35 pm

Up until a few months ago, I don’t think I’d ever seen chili over pasta. This rendition totally reminds me of a veggie bolognese. Tasty!

LindaApril 6, 2011 - 1:41 pm

I LOVE spice food and more and more vegetarian dishes are coming into play in my home. I’m always looking for quick and delicious weeknight meals and this is perfect!

Jun BelenApril 6, 2011 - 3:15 pm

You had me at pickled jalapeno! Those are powerful flavor bombs. A new inspiration to go on my vegetarian list of dishes. Thank you for sharing!

MargaretApril 6, 2011 - 3:17 pm

So glad you now love spicy food. I have always been a fan and love my sriracha too. This recipe sounds great and love the quick part too!

JoyApril 6, 2011 - 4:41 pm

This is a great recipe. My daughter would love it.

The Farmers WifeApril 6, 2011 - 5:33 pm

That looks so good… I really like this dinner idea, yummy!

DeLacyApril 6, 2011 - 8:06 pm

I love the sophisticated flair that add to comfort food. I want to sit down at that table!

Dana SalvoApril 6, 2011 - 9:08 pm

Beautiful pictures. Great idea! Never had veggie chili!

Chef PanditaApril 6, 2011 - 10:55 pm

I used to hate spicy food and now I can’t live without Sriracha. This veggie chili sounds delicious and as soon as I’m done with detox I’ll give it a try and report back :)

Julia @ DimpleArts PhotographyApril 7, 2011 - 2:16 am

Never actually had chili. But I do have a French oven, and now have something I can make in it! Thank you for sharing!

JoanneApril 7, 2011 - 6:46 am

I am a HUGE spice lover. I can’t remember whether I really like it as a kid…but now I can’t get enough!

Quick and easy is always optimal for me. As are visceral experiences. This looks like a delicious dish!

Sylvie @ Gourmande in the KitchenApril 7, 2011 - 8:05 am

I totally agree with you, it’s definitely a balancing act. I like a little bit of heat but too much just numbs your taste buds, and what’s the point of eating food you can’t even really taste!

PeggyApril 7, 2011 - 8:20 am

This chili sounds all sorts of delicious! I love adding it over pasta, great idea! =)

Sommer@ASpicyPerspectiveApril 7, 2011 - 10:04 am

I grew up with a bottle of Tabasco on the table at every meal, so this is right up my alley! ;)

LirenApril 7, 2011 - 12:45 pm

I adore spicy food, and as I get older, it seems I can never get enough. Right now I’m smacking myself on the forehead – duh – why did I never think to put tofu in chili before? Brilliant!

HanaaApril 7, 2011 - 4:49 pm

Looks great! I’ve served it over rice too. Come to think of it, that would be a great GF alternative to pasta.

JeanApril 7, 2011 - 7:12 pm

I really must try my hand at chili soon–I always have these ingredients in my pantry/fridge. I have no excuse! Great use of your ingredients–your chili looks delicious, especially since you amped up the flavor with those jalapeños. YUM!

Baking SerendipityApril 7, 2011 - 11:12 pm

I love weeknight dinners like this one pot one :) And, I’m working seriously hard on getting more spice in my life/meals! I think these are both win-win aspects to this recipe!

Andrew FrishmanApril 8, 2011 - 1:39 am

Mmnn. . . I LOVES me some chili. . . especially when it’s chili.

Escalofrío hoy, mañana caliente.

Lindsey @ Gingerbread BagelsApril 9, 2011 - 12:22 am

Oh my does this look incredible. I wish I lived next door to you and could eat everything you make! :)

Sprinkled With FlourApril 9, 2011 - 7:41 pm

This looks delicious! I love chili mac, and this is a better version of it:)

Angie's RecipesApril 10, 2011 - 1:15 am

I love simple homey delicious pasta meal like this! How wonderful!

Kate@DiethoodApril 10, 2011 - 12:18 pm

This pasta dish sounds fabulous! I love that chili, too!

KatieApril 11, 2011 - 8:04 am

Looks tasty! Love Chili!!

bunkycooksApril 11, 2011 - 9:39 am

This looks wonderful (even though I am not a fan of Tofu). Very pretty shiny red Le Creuset pot. :) Aren’t they the best!

JamieApril 15, 2011 - 6:35 am

Love chili and its great to find a scrumptious vegetarian version. With just a little fire :-) Have the same red Le Creuset dutch oven and maybe it is asking for chili?

{Silent Sunday: Boston Wine Exchange}

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Andrew FrishmanApril 3, 2011 - 12:44 am

MMnnn. . . I loves me some spirit, especially when it’s not spiritual.

En la zona financiera solitario
Al lado del mar
He caminado en la luna y las estrellas.
Rascacielos brillaba en su oscura majestad.
En esta tierra de otro mundo nuestro.
He caminado por el edifi, yo he caminado por los centros comerciales,
He caminado por los rascacielos, solitario y oscuro.
En la zona financiera solitario
Al lado del mar
He caminado en la luna y las estrellas.

En la zona financiera solitario
Al lado del mar
He caminado en las noches de invierno.
Me he apoyado en el temor, por lo que en silencio
Bajo la luz del zumbido eléctrico.
Barcos en el puerto, las gaviotas en el muelle,
Los buques y camiones y marineros en los bares.
En la zona financiera solitario
Al lado del mar
Muchas veces he caminado en la luna y las estrellas.

Angie's RecipesApril 3, 2011 - 1:05 am

How nice they even sell beers there…I like those dark beer labels..Rogu and Allacash…very interesting names too.

Baker StreetApril 3, 2011 - 2:25 am

Gorgeous shots brian, as always! :)

Lauren at Keep It SweetApril 3, 2011 - 7:16 am

Another set of beautiful photos!

JoanneApril 3, 2011 - 8:21 am

Oh this is what I like to see. A fabulous way to spend a Sunday morning. :P

MichelleApril 3, 2011 - 8:27 am

I’m a huge fan of Boston Wine Exchange. Great photos!

LizApril 3, 2011 - 8:32 am

Beautiful photography, Brian!

Parsley SageApril 3, 2011 - 8:56 am

incredible photos. Love your silent Sundays!

bunkycooksApril 3, 2011 - 9:10 am

Wine so early on Sunday? ;) This will have to be a must when we visit. Looks like they have a great selection of wine and beer.

PeggyApril 3, 2011 - 10:25 am

It looks like they’ve got a great selection! Makes me jealous because it’s so early – can’t buy liquor or beer on Sunday until 1pm in Kentucky =)

foodwanderingsApril 3, 2011 - 10:50 am

Love the lager beer bootles shots. :) Congrats uncle Bri! Shulie

Rachel @ Baked by RachelApril 3, 2011 - 11:54 am

Nice shots! You’ve got me wondering if hubs has had all of those Allagash. Will have to ask him later.

Alison @ Ingredients, Inc.April 3, 2011 - 12:53 pm

great post! Very cool!

Hester aka The Chef DocApril 3, 2011 - 1:42 pm

Love the old-timey feel of the pictures, Bri ;-)

SMITH BITESApril 3, 2011 - 2:24 pm

another beautiful post Brian!

Lindsey @ Gingerbread BagelsApril 3, 2011 - 7:14 pm

As always, gorgeous photos! Love the Silent Sunday posts! :)

ElizabethApril 3, 2011 - 7:38 pm

I actually passed by Boston Wine Exchange for the first time yesterday when I was heading to a chocolate class at Elephant and Castle. I really love the shot of the champagne flute. Lovely.

JackieApril 4, 2011 - 5:38 am

Jeez, Andrew. Seriously? Seriously. PORQUE?!

And Brian: beautiful photos! I love the candid shots you take of people =)

Jax x

Lora @cakeduchessApril 4, 2011 - 9:48 am

Beautiful shots! Another lovely Silent Sunday post:)

Wendy IreneApril 4, 2011 - 1:46 pm

It is a huge joy to gaze at your brilliant photography! I’m so glad to have found your site through your guest post with Monet! Have a wonderful week :)

RochelleApril 4, 2011 - 4:11 pm

Gorgeous! And jee I kinda have a hankering for a good glass of wine now :D

Jen @ My Kitchen AddictionApril 7, 2011 - 4:11 pm

Stunning, as always!

John CuffApril 15, 2011 - 1:50 pm

Brian – I just Stumbled here randomly today! I was just scrolling through the pics not even realizing this was your blog and saw Eric, haha! Awesome photos

WinepineAugust 15, 2011 - 8:25 pm

Love the photos. I’m going to visit during my vacation to the Cape!

Oeufs Brouillés Au Fromage (Scrambled Eggs with Cheese)

Until last year, if you had offered me an egg for breakfast, in any form, I would have rejected it.  I never really got much joy from eating them… found them to be flavorless, maybe with the exception of an omelet or quiche.

What changed my feelings about eggs was a trip to a farm where I purchased my first local, organic, free-range beauties.  They’re what I call “happy eggs,” with their vibrant yellow-orange hued yolks.  With this first carton, Eric and I made a plate of scrambled eggs.  Normally we’d give it a hearty seasoning of salt and pepper, but with these eggs, we just gave it a gentle sprinkle.  They came out fluffy and buttery… a simply delightful breakfast.

Since that life-changing experience, I’ve moved away from conventionally produced (factory) eggs.  And I pay a steep price for these gems (roughly $2.50 for half a dozen).  At least at one time it felt that way.  Now it seems completely fair.  You pay for quality.  And not just the quality of the eggs, which are mighty delicious, but for the treatment of the chickens producing them.

When I became a pescatarian, I didn’t do it for ethical reasons.  My goal was to eat healthier… it made me feel better and I even shed a few pounds after I made the switch.  Since then, my views have changed.  I care more about where my food comes from and the circumstances that brought it to me than I do about what the actual item is (I’ve even been known to take a small bite of steak tartar or a piece of bacon from time to time).

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RJ FlamingoMarch 30, 2011 - 12:23 am

My favorite breakfast is simple scrambled eggs and cheese. Julia made them a delicacy. You made them an art. Love!

Anita MenonMarch 30, 2011 - 12:26 am

I follow the Gordon Ramsey of scrambling eggs which is similar to Julia Child’s that you quote here.

Wow, Brian, beautiful… And the irony… I am drowning in the exact kind of eggs that you now enjoy right now – they are laying like nuts this time of the year and I have a new flock who is laying. It’s really too bad I am too far away from friends who would appreciate and use my excess.

sarahMarch 30, 2011 - 12:38 am

Gorgeouuuus pictures! And great post too! We go through about a box of eggs every week, my husband is a feen. Thank goodness for the Farmer’s Market each weekend, buying directly from the farm brings the price of high quality eggs down a bit.

EthanMarch 30, 2011 - 12:48 am

As always, great pictures. But thanks for sharing your views on it. I actually cook my scrambled eggs similar to Julia’s version but that’s only because that’s how my Bubbie did it. They also seem extra fluffy and creamy that way. I’m not sure if my Bubbie was following Julia’s lead or it was purely coincidence.
I also liked seeing a bit of French in your post. Tres bien!

Hester aka The Chef DocMarch 30, 2011 - 12:57 am

Oh, Brian, I totally think you’re right about the farm-fresh eggs! They’re so awesome! How did you get your photos like this? What’s the secret?!!?! Because they’re absolutely wonderful! Thank you for sharing your story about eggs; I’m glad that you’re now a total fan! Julia’s recipe looks absolutely spectacular :-)

Julia @ DimpleArts PhotographyMarch 30, 2011 - 1:25 am

Wow, I guess I’ve been making eggs all wrong for all these years. :) Thank you for sharing this technique. I will certainly try it out this weekend!

Maris (In Good Taste)March 30, 2011 - 4:57 am

Very interesting post. I have always wondered-milk or water and find it interesting that you can use either. Thanks for the info!

fooddreamerMarch 30, 2011 - 7:11 am

Happy eggs. I like that! I’ve noticed the colour difference in the yolks too. I do love scrambled eggs.

JennMarch 30, 2011 - 7:27 am

Yum, I love a classic scrambled eggs. This is the method my mother taught me – she always stressed how important it was to start them slow on low heat rather than just mashing everything around right away. I agree, it’s the key to making them fluffy and light, otherwise you lose all the moisture too quickly. On a side note, $2.50 for 6 eggs seems like a bargain to me – I usually pay closer to the equivalent of $4 :)

Elizabeth AnnMarch 30, 2011 - 7:39 am

YUM!!! we LOVE breakfast for dinner! :-) This would be a nice change to our regular “scrambled” eggs!

tinytearoomMarch 30, 2011 - 8:17 am

ahh. you are so right. an egg isn’t just an egg. I always buy certified free-range eggs and have been questioned for my choice from time to time. “It doesn’t matter. Your paying extra money for nothing” they say. It matters to me. It’s only a dollar extra and the chicken was allowed to go for a walk.

awesome photographs. I never thought scrambled eggs could look so cool.

Andrew FrishmanMarch 30, 2011 - 8:18 am

Mmnnnn. . . I LOVES me some oefs, especially when they are all fromagey.

¿Qué fue primero? El huevo, o el blog sobre el huevo?

Meghan@travelwinedineMarch 30, 2011 - 8:25 am

I love farm fresh eggs and look forward to the summer and hopefully exploring more local, happy food :)

ShannonMarch 30, 2011 - 8:26 am

“oeufs brouilles au fromage” sounds soooo much better :) and slow cooking is definitely the way to go, it’s amazing!

foodwanderingsMarch 30, 2011 - 9:33 am

Hey bri, just wanted to let you know your site is looking incredible, all th echanges and hard work paid off. Also, eggs, believe it or not, are J’s specialty in the house, I don’t even bother. Whether boiled scrambled or otherwise. :)

JackieMarch 30, 2011 - 9:36 am

I’ve tried your scrambled eggs (though not cheesy ones) and they are indeed fluffy deliciousness! Gorgeous. I approve of the Julia Child method!

My technique for egg making is actually Delia Smith’s version which involves taking the pan on and off the heat and stirring constantly in order to have the creamiest eggs possible. It’s time consuming and tiring for sure, but it also involves a heck of a lot of butter… how could that not be awesome?

Jax x

kathyMarch 30, 2011 - 9:42 am

I love when people put up scrambled egg how-tos. I know SO.MANY.PEOPLE that can’t scramble an egg, I won’t eat one I don’t make myself. These look fantastic, I would try your scrambled eggs for sure. <3<3

Angela@RecipesFromMyMomMarch 30, 2011 - 9:46 am

You’ve hit on my hangover cure, scrambled eggs with cheese AND SALSA. Plus lots of coffee. Great tips for getting the best fluff and taste.

Rachel @ Baked by RachelMarch 30, 2011 - 9:57 am

I love scambled eggs but always leave it up to hubs to make. And this post is totally making me want to go and watch Julie and Julia!

Jen @ keepitsimplefoodsMarch 30, 2011 - 10:00 am

Looks delicious, simple and hearty. You know, some people scramble the eggs directly in the pan. Have you ever seen that? It seems crazy to me! I much prefer to scramble in a bowl before cooking in the pan.

DaisyMarch 30, 2011 - 10:28 am

so you’re saying i’ve been preparing them wrong all these years? who knew?! great post.

GeorgieMarch 30, 2011 - 10:47 am

I had these for breakfast, simply the best!

Vivian CardinaleMarch 30, 2011 - 11:01 am

Your photos are beautiful! Great blog :)

RochelleMarch 30, 2011 - 11:59 am

I miss having my own chickens. When I was a kid we had about 10 chickens and there definitely was a difference in the flavor and texture of our “happy” eggs versus the kind we got from the store. Plus it was always as fresh as possible considering that one had to go check each morning and sometimes in the late afternoon for eggs!

As always, gorgeous photos! And thanks for the tip on letting the eggs form a custard like consistency, I never knew!

SuesMarch 30, 2011 - 2:09 pm

These look so simple and delicious. There’s nothing better than a wonderfully-prepared egg to me. And your photos are beautiful (are they ever not??)

Jen @ My Kitchen AddictionMarch 30, 2011 - 3:31 pm

So, scrambled eggs are one of those foods that’s just about impossible to photograph… I mean, big blogs of yellowy-ness just isn’t usually photogenic. BUT, your photos are AMAZING. You need to come on down to PA and give me some photography lessons! Or perhaps I should travel to Boston! The eggs look pretty tasty, too!

CeliaMarch 30, 2011 - 3:55 pm

What a great egg tip; I was reading about perfect omelettes in Gabrielle Hamilton’s memoir yesterday and am not quite ready to attempt those…but scrambled eggs are a great starter. Love those side-like farm-fresh eggs, too.

bunkycooksMarch 30, 2011 - 4:03 pm

Julia knows how to do most things well. Eggs included. I have always prepared my eggs this way (minus the extras, except for cheese some mornings). It is foolproof for perfect scrambled eggs.

LizMarch 30, 2011 - 4:56 pm

Oh, yum…what a fabulous breakfast! Love your photos, and the hints to make perfect eggs :)

Kimmy @ Lighter and LocalMarch 30, 2011 - 5:33 pm

This just goes to show, sometimes the simplest things can be the most complex and also the most beautiful.

There’s nothing better than scrambled eggs with cheese, pure, unadulterated comfort food.

Barbara | VinoLuciStyleMarch 30, 2011 - 8:07 pm

I sort of love that I make eggs according to Virginia Bathe, my mom who always made them like Ms Child though I’m sure she never had a clue who she was! I have never heard of putting the eggs in the skillet to scramble them without mixing them first but I have seen people beat them in the skillet constantly til they are little pebbles of cooked egg. Light and fluffy and buttery, yum. Now maybe I just need to start raising some chickens!

Lora @cakeduchessMarch 30, 2011 - 10:10 pm

Our uncles in Italy have fresh eggs ready for us in the morning. The flavor is out of this world…delizioso! Your eggs look just as amazing. Spectucular photos:)

JoyMarch 30, 2011 - 10:27 pm

Yum

A little bit of everythingMarch 31, 2011 - 12:47 am

Happy eggs, cute nickname.
I love scramble eggs and learned how to make the perfect scrambled eggs watching Gordon Ramsey.
Thanks for sharing your take on Julia Child’s version

SMITH BITESMarch 31, 2011 - 7:40 am

i’ve always, always, always preferred eggs for breakfast . . . well except for a good scone or pastry!!!

createwithmomMarch 31, 2011 - 7:47 am

i like these soft scramled eggs perfect breakfast delicious
thank you for the thoughtful comment

Sylvie @ Gourmande in the KitchenMarch 31, 2011 - 7:56 am

I’m the same way when it comes to eggs for breakfast, it’s really not my thing, but if this recipe converted you, then there might just be hope for me yet!

TaniaMarch 31, 2011 - 10:00 am

I’ve also come to appreciate the beauty of a slow cooked custardy egg. I use chopsticks to slowly stir them. Works like a charm.

LirenMarch 31, 2011 - 10:37 am

Hi Brian! There’s nothing like that first experience with what a real egg should taste like :) I will never forget when I was offered eggs from a friend’s friend’s family chicken. The yolk was the first thing to catch my eye, it was the most brilliant gold I had ever seen. And the flavor! I agree, I will pay up for my eggs! And I’m glad you have been able to enjoy some bites of steak now and again, I agree with the way you eat!!!

Alison @ Ingredients, Inc.March 31, 2011 - 10:42 am

Love this one and all of your posts!

Sommer@ASpicyPerspectiveMarch 31, 2011 - 10:59 am

I’m with you 100%. I’ve never been fond of eggs, until I started buying them at the farmers market–what a difference!

Love this classic recipe. That Julia, she sure know how to cook some eggs! ;)

kellyMarch 31, 2011 - 12:46 pm

I’ve been purchasing eggs in much the same way for nearly a year now — with care of thought about where they come from and how they’re produced. It’s amazing how different the yolks are! Slow cooked, soft and moist are the way we like them instead of dry and fluffy. Lovely post and photos.

Those look amazing! My husband and I are looking into getting local eggs. Where do you get yours?

Lauren ZabanehMarch 31, 2011 - 9:11 pm

thanks for stopping by Brian. So glad to hear from you. You know, your eggs are simply crafty and beautiful. A work of art, indeed…and even better, one you can eat.

JamieApril 1, 2011 - 6:20 am

Happy Eggs? Love it! And yes doesn’t everything sound better and sexier in French? Love Scrambled Eggs with cheese but would rather have them for lunch than breakfast :-)

JoanneApril 1, 2011 - 7:33 am

I definitely think a lot more now about where my food comes from than I used to and I refuse to buy or ingest anything that I don’t feel good about. Just not worth it!

These eggs look absolutely luscious, and that’s hard to say about eggs! So light and fluffy. And filled with good karma also. Love that.

Tiny Urban KitchenApril 1, 2011 - 1:20 pm

Beautiful post Brian. I’ve started to pay more for good eggs too, though I haven’t really tried super farm fresh eggs before.

I seem to remember seeing you sneak some pork belly at Garden At the Cellar awhile back. ;)

adminApril 1, 2011 - 1:22 pm

Shhhhhh… it’s a secret.

Actually, it’s not… I was quite vocal about how much I enjoyed it. :-)

JennifurlaApril 1, 2011 - 2:56 pm

I swear I never made scrambled eggs the same way twice, I will try it this way next!

Parsley SageApril 2, 2011 - 1:07 pm

Well I know what I’m having for breakfast tomorrow…

Polly MotzkoApril 3, 2011 - 6:12 am

I love it! You are the first person to refer to the cage free eggs from chickens who weren’t forced to lay a million eggs on hormones as “happy eggs” I always say that they make me happy because they are from “happy chickens!”

I really love your style, your recipes and would love to share more friendship, recipes etc…

God bless and keep doing what you’re doing!

You’re doing a great job.

Sincerely,

Paulette Le Pore Motzko
“Polly Motzko”-You’ll find me on Facebook & Twitter by my nick-name

MonetApril 4, 2011 - 12:09 am

So simple yet so elegantly crafted and displayed. You need to write a cookbook my friend. Ryan wants to raise chickens next year, so when you come to Austin…farm fresh eggs will be served. Thank you for sharing with me tonight. I’m in the need of some comfort…and you are one of the blogs I know I can turn to. I hope you have a great start to your week. Blessings and love.

Barbara BakesApril 4, 2011 - 3:47 pm

Now I’m really interested in buy high quality eggs. What a fabulous way to start the day.

Lisa { AuthenticSuburbanGourmet }April 4, 2011 - 10:30 pm

There is definitely an art to scrambling the perfect egg and I believe that you have mastered it. My husband goes nuts for having scrambled eggs every weekend. I will be adding the cheese on Saturday! Enjoy your week!

Amelia from Z Tasty LifeApril 5, 2011 - 4:12 pm

I cook many things in our house, but scrambled eggs are my husband’s domain…and he does them very close to how you make them. Creamy, delicious. The perfect Saturday morning breakfast.

ElianaApril 6, 2011 - 11:02 am

There’s definitely an art to cheesy scrambled eggs. And it seems to me liked you’ve mastered it Brian.

Brittany ElizabethApril 20, 2011 - 9:53 pm

Love this post! It is wonderful to jump back in and try something you didn’t think you liked – and preparation has so much to do with it sometimes! My new favorite way to eat eggs is a frittata! I tried it for the first time in February and it is my new go-to for when I breakfast or brunch guests. You can check it out on my website if you are interested :) Good luck with the egg journey! Mix in some veggies – spinach and mushrooms are my favorite.

http://eatsomethingnew.com

Julia @ DimpleArtsApril 28, 2011 - 1:46 pm

I just made these delicious eggs and scarfed them down. They are so creamy and amazing!

{Silent Sunday: Island Creek Oyster Bar}

This is a special edition Silent Sunday post.  I was asked to take pictures at Island Creek Oyster Bar (see below for more info about the restaurant), as the chef (Jeremy Sewell, pictured below) and bar director (Jackson Cannon, also pictured below) will be attending Cooking for a Cause, an event to benefit the East End House, a community center and social service agency.  These two talented individuals will be wining and dining folks at the event on April 1st.  You can purchase tickets here.

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Love these! Love the whole restaurant series.

Jason PhelpsMarch 27, 2011 - 7:46 am

Well done! You captured lots of food prep and lots of smiling faces.

Jason

Lindsey @ Gingerbread BagelsMarch 27, 2011 - 8:16 am

LOVE the Silent Sunday posts! I’m always in awe at how absolutely stunning your photos are. You are so incredibly talented. :)

Angela@RecipesFromMyMomMarch 27, 2011 - 8:34 am

Your photos will sell lots of event tickets. It’s a place I would love to experience.

JoanneMarch 27, 2011 - 8:39 am

You have certainly done this place justice! Looks stunning and it sounds like it will be a fabulous event!

bunkycooksMarch 27, 2011 - 8:47 am

This spot is a must on our next trip to Boston (which is long overdue!). Thanks for telling us about it.

A Plum By Any Other NameMarch 27, 2011 - 8:47 am

Your snapspots make me want to go asap. Love Jeremy Sewell!

MeganMarch 27, 2011 - 9:17 am

These pictures are absolutely gorgeous. I have been wanting to get over there for quite some time… and really want to go now.

RitaMarch 27, 2011 - 9:20 am

Your photos are wonderful; wish I was closer to Boston; have been a couple of times and . it is Special. Your Blog’s t itle is so Perfect. A Tought for Food; it speaks to me.
Rita

Hungry NativeMarch 27, 2011 - 9:28 am

Nicely done! We’ll have to put this on our list for our next trip to Boston!

foodwanderingsMarch 27, 2011 - 9:58 am

Bri, first off what a wonderful feature and a cause. Second, your pics are always wonderful but these collage is so sharp and professional. Really a great shoot! Shulie

Angie's RecipesMarch 27, 2011 - 10:43 am

The place looks stunning…so is your photography! Flawless!

Bianca @ Confessions of a ChocoholicMarch 27, 2011 - 10:58 am

Love the photos Brian! Good PR for the event too. Happy Sunday!

GailMarch 27, 2011 - 11:08 am

Wonderful post – thanks!

Kim - Liv LifeMarch 27, 2011 - 11:55 am

I love these posts!! Well done!!

Alison @ Ingredients, Inc.March 27, 2011 - 12:50 pm

Great post! I want to go!

Lora @cakeduchessMarch 27, 2011 - 8:34 pm

Wow Bri! Another place in Boston I need to visit when I come see you and Eric one day:)GORGEOUS!!!!! Happy Sunday to you too:)

Michael @MikeVFMKMarch 28, 2011 - 7:58 am

Brian, another great Silent Sunday. It’s becoming as familiar as breakfast and the paper for me. Love this restaurant/bar, reminds me one one in downtown Toronto. Love it!

KristenMarch 28, 2011 - 10:57 am

These are always my favorite posts… I am in love with your photography. Great job!

SMITH BITESMarch 28, 2011 - 12:16 pm

another beautiful job Brian – you’ve captured the restaurant well!

katMarch 28, 2011 - 12:26 pm

Lovely photos

Wendy IreneMarch 28, 2011 - 4:50 pm

Beautiful shots of the restaurant! It looks so appealing and makes you want to visit. Have a great week!

IlkeMarch 28, 2011 - 5:34 pm

I wrote down the name for our visit (hopefully around Labor Day, another Boston trip is waiting!) I would love to have that drink as the work day ends here :)
My first time on your blog and I am very impressed. Great blog!

AlejandraMarch 28, 2011 - 10:50 pm

I love these photos! You captured the place, the moment, the people perfectly. I want to go there as soon as I can!

Sylvie @ Gourmande in the KitchenMarch 29, 2011 - 4:49 am

Beautiful pictures! I especially like the bar shots. You really capture the spirit of the place.

adminMarch 29, 2011 - 8:43 am

Thanks Sylvie! I had a lot of fun doing this shoot.

DaisyMarch 30, 2011 - 10:30 am

amazing, Brian! as usual :)

Andrew FrishmanApril 1, 2011 - 9:06 am

Mmmnnn. . . I LOVES me some oysters, especially when they are oysters.

Las ostras del mar, son como las estrellas en el cielo, son como las perlas en las ostras, etc.

JeanApril 4, 2011 - 11:33 am

Beautiful shots, every single one!

sweetsugarbelleApril 26, 2011 - 12:46 am

I am enjoying taking a trip through your blog. This is the great thing about being a newbie. This is about heaven to me. I love oysters…GORGEOUS photos!

Chocolate-Wasabi “Cheesecake”

I tend to miss the boat when it comes to holidays.  Most bloggers will plan their Easter or Passover posts way in advance, but I always seem to come up with recipes days (or even weeks) after.  Doesn’t do much good, does it?  No, not really.   Which is why this year, I’m jumpin’ the gun.

Now, I didn’t plan on having this recipe relate to Passover.  That just kind of happened.  What really brought on this vegan treat was the Marx Food Ridiculously Delicious Challenge that I’ve been involved with these past two months.  If you don’t remember, this contest consists of four rounds.  The first was fairly basic (we had to pick what items from their store we would want to win and, if successful, what we’d do with them), but since then they have gotten progressively more complicated.

The second and third rounds required us to use ingredients that they provided to prepare a recipe (one original and one that we had to “remake” from another contestant’s site).  The Marx Food box of mystery ingredients consisted of a variety of sugars and spices, which were a blast to work with.  The first recipe I made was a Chocolate-Cherry Scone with Saffron and the second recipe was for Chermoula Fish Tacos with Mango Salsa, both turned out to be quite a hit among family and friends.

Which now brings us to the last, and final, round of the competition.

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CakewalkerMarch 23, 2011 - 12:08 am

I’ve never seen fresh wasabi so I’m glad you’ve shared it here. I also love your clever move to put it into a cake – talk about a little zing! This recipe will find its way on my countertop soon.

LaurenMarch 23, 2011 - 12:12 am

Wow, such a short ingredient list! My favorite kind of recipe. My mom makes the best cheesecake; it’d be interesting to compare this vegan version to hers, since you claim it’s so convincing. I’m curious now!

Pei-LinMarch 23, 2011 - 12:13 am

Salt and chocolate? Yes. But chocolate and wasabi?! I’d never thought of that! That crust with pine nuts and matzo meal sounds innovative. I just wish I can try some of it now, I’m real curious about the outcome!

TammyMarch 23, 2011 - 12:23 am

Sounds wonderful – I wonder if it is as addicting as when it is used in sushi.

RJ FlamingoMarch 23, 2011 - 1:20 am

I don’t understand. You have clothes on. ;-)

Julia @ DimpleArts PhotographyMarch 23, 2011 - 1:32 am

I am amazed at how you can come up with a cake after receiving fresh wasabi. Looks delicious!

Wow, crazy!

Kulsum at JourneyKitchenMarch 23, 2011 - 1:59 am

Oh lovely! I love this. Can’t get fresh wasabi but paste it is. Love the first picture. Wait I love all yours pictures all the time!

Chef DennisMarch 23, 2011 - 6:08 am

Brian
what a creative use of fresh Wasabi, I have to say I was floored when I saw the title!!
hats of to you my friend, you really come up with such wonderful flavor combinations, and I think even you could make a tofu convert out of me!
Cheers
Dennis

MeetaMarch 23, 2011 - 6:22 am

Oooh Chocolate & Wasabi what awesome flavors and both in a cheesecake – you live a decadent life Brian.

Sylvie @ Gourmande in the KitchenMarch 23, 2011 - 6:22 am

What a totally crazy, yet totally inspired combination of flavors! You’ve really outdone yourself here.

Paul JennetteMarch 23, 2011 - 7:09 am

What a crazy recipe!! I have never, ever heard or seen a crust like this, seems amazing. And the Wasabi with cheesecake make me very curious. Can you tell me a little more about this calender going out, how can I help or get involved??

Chris @ The PecheMarch 23, 2011 - 7:46 am

Matzo, tofu, and wasabi???? Genius.

MichelleMarch 23, 2011 - 7:50 am

This is seriously super creative!

Michael @MikeVFMKMarch 23, 2011 - 7:52 am

Love it, Brian! It’s great when you have to think outside your comfort zone to create flavour combinations like this one. I bet it tastes fantastic!

fooddreamerMarch 23, 2011 - 7:59 am

I always miss the boat on holidays and blogging too (except for Xmas, because I start that wayyyyyy in advance!). This cake sounds so great, I really love wasabi and I bet that kick actually goes really well with chocolate. Nice work!

SMITH BITESMarch 23, 2011 - 8:05 am

very creative and yet, spot on Brian – those are terrific flavor components that i can see playing nicely together; and the matzoh crust is genius! cannot wait to see the calendar!

Lauren at Keep It SweetMarch 23, 2011 - 8:06 am

This is definitely an all-star Passover dessert! Coincidentally I made a Passover dessert yesterday, though not so creative.

Amy | She Wears Many HatsMarch 23, 2011 - 8:08 am

Not only have I never worked with fresh wasabi, but tofu has never graced my fridge. Looks like I’ll need to change that.

NinaMarch 23, 2011 - 8:17 am

This is brilliant, Brian. What an awesome combination of flavors!

Sanjeeta kkMarch 23, 2011 - 8:21 am

What a decadent and flavorful cheesecake ! Wasabi in the cake, sounds so exciting..must get this root soon and bake along.

Debi (Table Talk)March 23, 2011 - 8:40 am

Fresh wasabi? Lucky!
Love this dessert–

Emily @ A Cambridge StoryMarch 23, 2011 - 8:46 am

Wow, I’ve never even seen fresh wasabi! This is a truly gorgeous dessert!

DaisyMarch 23, 2011 - 9:16 am

I love wasabi, but don’t think i have ever had it this fresh! the addition to chocolate cheesecake is really smart. I would love a slice of this for breakfast!

JoyMarch 23, 2011 - 9:51 am

The wasabi makes a cool twist. It looks great.

ShannonMarch 23, 2011 - 10:06 am

wow. this is totally awesome. and that crust is totally unique! fabulous job, and i might just have to try it with my last rhizome :)

DanaMarch 23, 2011 - 10:16 am

This is so innovative, and sound intriguingly delicious! Great job with this challenge!

Barbara | VinoLuciStyleMarch 23, 2011 - 10:52 am

I’m still having to work on wrapping my arms around those words together; chocolate, cheesecake and wasabi, well not the chocolate and cheesecake but the wasabi! What a creative notion…good luck to you with this challenge.

Alison @ Ingredients, Inc.March 23, 2011 - 10:55 am

Love this one! Fabulous!

Mardi@eatlivetravelwriteMarch 23, 2011 - 10:56 am

Brian, this looks wonderful. Have to admit that tofu and wasabi are not my friends. Perhaps you might change my mind with this. Perhaps ;-)

Jen @ keepitsimplefoodsMarch 23, 2011 - 11:19 am

I feel the same way about holiday food posts. I’m always scrambling to get something together at the last minute and it’s a miracle if I actually get anything posted at all!

Love, love, love that you used tofu in this “cheesecake.” Brilliant! I also adore the sweet and spicy flavor combo. Makes perfect sense to me!

EthanMarch 23, 2011 - 11:33 am

Ok, so you typically don’t share your cheesecake…I hope E had a chance to at least try this one! Looks and sounds great, awesome creation!

GeorgieMarch 23, 2011 - 11:36 am

Absolutely beautiful!

GeorgieMarch 23, 2011 - 11:39 am

Absolutely beautiful! Best wishes for this challange, though I’m thinking you “nailed” it!

Jason @ Shutter&SauteMarch 23, 2011 - 11:47 am

This is certainly one of the most inventive desserts I have seen! Looks great.

Alysa (InspiredRD)March 23, 2011 - 11:59 am

Chocolate and wasabi together?? I just HAVE to know what that tastes like. Thanks for the inspiration!

Lawyer Loves LunchMarch 23, 2011 - 1:37 pm

You, my friend, are awesome! I still have that darn wasabi root in my fridge. I have absolutely no idea how your mind works to come up with these amazing creations. I imaging it’s a bit like a fun factory up in there but I love it!

KimberleyMarch 23, 2011 - 1:51 pm

Fantastic idea! I love spicy things in desserts, especially with chocolate, and I love wasabi!

Joan NovaMarch 23, 2011 - 3:44 pm

Very creative…but how did it taste?

CeliaMarch 23, 2011 - 3:48 pm

Such an interesting and fun flavor combo! I might try to sub cheese back in for tofu (darn Ashkenazi and kitniyot) and make it KFP again…

kankanaMarch 23, 2011 - 5:44 pm

WOW .. wasabi!! Can’t wait to try this.. seriously …

VijithaMarch 23, 2011 - 6:09 pm

Wow! a very interesting recipe.

First time here. You have an amazing space. Loving it!

Cookin' CanuckMarch 23, 2011 - 6:25 pm

What a brilliant idea! Chocolate cake is not what would have popped to mind when presented with wasabi root and I love to see what happens when others think outside of the box.

Fran {The Flavorful Fork}March 23, 2011 - 6:26 pm

Thanks for the interesting idea for Passover. The combination of sweet and “hot” sounds like a winner. I need to get crackin’ myself and put together some Passover menu items.

bunkycooksMarch 23, 2011 - 7:01 pm

What an interesting use of fresh wasabi…great idea! Your cake certainly looks very creamy. I am so curious how the flavors worked together. You should have saved me a piece! ;)

Lora @cakeduchessMarch 23, 2011 - 9:41 pm

Hi Bri-This “cheescake” is so creative! The fresh wasabi must be incredible w/all the other ingredients. Gorgeous cake and love your ideas:)

Dana SalvoMarch 23, 2011 - 10:26 pm

Very interesting. I would have never thought to put the two together. I’ve never worked w/fresh wasabi either. Way to think outside the box :) Happy Cooking!

Elle (Bromography)March 23, 2011 - 10:29 pm

Love the spicy chocolate combination!

KristenMarch 23, 2011 - 11:56 pm

What an original recipe – love the blend of flavors, and, of course, the gorgeous photography! Especially love that first one.
Can’t wait to see the calendar!

SuesMarch 24, 2011 - 12:23 am

I always miss the boat on holiday recipes, too!

THIS looks incredible!! OMG! Now I just need to find some wasabi-loving friends who would be game for trying it… So I don’t eat it all myself :)

Tiny Urban KitchenMarch 24, 2011 - 1:49 am

Brian, that looks absolutely amazing! I’ve never had fresh wasabi and definitely would not have thought of putting it in a sweet dish!

Lindsey @ Gingerbread BagelsMarch 24, 2011 - 4:18 am

Wow this is so incredibly creative, you’re a genius. :) The cheesecake looks amazing! I’m so impressed with every recipe you’ve come up with for the challenges.

JoanneMarch 24, 2011 - 6:36 am

I absolutely loved the complex flavor of the REAL wasabi and I think you described it perfectly here! This cheesecake is so inventive on so many levels, Brian! Tofu? Kosher for passover? WASABI?!?!? I love the way your mind works.

Stephanie @GlobalDishMarch 24, 2011 - 10:53 am

Stunning photographs! Cheesecake, above all other desserts, is my favourite thing to cook, so this post is near and dear to my heart. Thank you for the recipe, I can’t wait to try it out!

LirenMarch 24, 2011 - 12:19 pm

Brian, this is genius. On so many levels. To combine chocolate with wasabi, to use tofu and be Kosher-friendly – fantastic recipe development! I’m crossing my fingers with the Marx challenge – good luck!

carmenMarch 24, 2011 - 12:21 pm

Looks so yummy I had to repost it!
:)

serena @bigapplenoshMarch 24, 2011 - 4:01 pm

Sounds delicious! I admit I was wary the first time I tried tofu cheesecake, but the texture really is just perfect!

IrvinMarch 24, 2011 - 4:26 pm

Love! I adore fresh wasabi root but it’s so cost prohibitive. *sigh* The neon green paste is no comparison.

Your idea of combining it with cheesecake is fantastic! I love it. Last year I made a kosher for passover cake, but this year, if I end up going to a passover dinner again this year, I’m making something like this instead. Except I’ll swap out the tofu with cashew cream and coconut milk as she’s won’t do soy for passover either. Yay!

The Chocolate PriestessMarch 24, 2011 - 5:07 pm

What does wasabi taste like?

Jenn from Much to My DelightMarch 25, 2011 - 9:05 am

Wow! That’s one of the most unique things I’ve seen on a food blog in some time. I’m not a big wasabi fan, but then again, I’ve never tasted it baked into anything and I can see how the subtle kick might really pronounce the chocolate flavor. Love that this will be included in a project to benefit Japan. You have a lovely blog here, good sir!

briarroseMarch 25, 2011 - 10:30 am

Very creative cheesecake….amazing job on this. I really must try this…I want to taste this flavor combination.

TessaMarch 25, 2011 - 1:44 pm

I always miss the boat on holidays when it comes to posting food and recipes too! I guess I don’t think that far ahead. This cheesecake is fascinating! Wish I could reach into the photo and taste a piece.

Speckle of DirtMarch 25, 2011 - 2:11 pm

I absolutely loved reading this post about your challenge and mystery ingredient! It’s my first time here, visiting from Tastes Better with Friends. I’m going to email this recipe to myself and try it out!

Evan @swEEtsMarch 25, 2011 - 2:29 pm

I love that you used wasabi in a dessert..it’s reminiscent of Chopped :) I’ve never seen fresh wasabi before, I can only imagine how great this cake is!

Leslie UhlMarch 25, 2011 - 4:33 pm

Wasabi cheesecake! I love cheesecake anytime, must try it with the new twist!

BethMarch 26, 2011 - 6:22 am

What an intriguing mix! This is completely unlike anything I’ve made, and yet I’m intrigued to make it. Looks great!

Jill ColonnaMarch 26, 2011 - 8:20 am

This looks just amazing! I’ve tried white chocolate and wasabi which is great and this looks another different twist: and with CHEESECAKE!! Wow.

JeanMarch 26, 2011 - 2:05 pm

Brian, what an inspired way to use fresh wasabi. And the tofu–wow, I’ll have to try this one out. Love this recipe–everything about it! Good luck on the contest! :-)

Wendy IreneMarch 26, 2011 - 10:27 pm

It was such a lovely post of yours I saw today on Monet’s site. You are very thoughtful! I am so glad to have been brought here to see your creativity with food and stunning photography.
Have a fantastic weekend!

RitaMarch 27, 2011 - 9:13 am

I am new to your blog after reading you on Monet’s site. What a great blog that you have; this recipe is really up there; wow! I am trying to figure out where or how I can be a follower.
Rita

sMarch 28, 2011 - 5:38 am

what a fab blog…and this combo looks and sounds just fantastic.

ShannonMarch 28, 2011 - 9:37 am

I LOVE this recipe. So amazingly unique. I have yet to use Tofu in a dessert and I think you may have just inspired me. And matzo in the crust? Genius.

AmyMarch 29, 2011 - 11:11 pm

This looks amazing! I love everything about it from the fact that it is made from tofu, and looks so decadent, to the addition of the wasabi, which I bet was delicious with the chocolate as many spicy things are! Awesome recipe :) !

Andrew FrishmanApril 2, 2011 - 8:48 pm

MMnnn! . . . I loves me some cheesecake, especially when it’s chocolatey. . . but wasabi-y?. . . now that’s out there.

La idea de mezclar dos ingredientes no es siempre exitoso.

ElianaApril 6, 2011 - 11:08 am

Stunning as always Brian. But I don’t expect anything less of you.

henyMay 23, 2011 - 3:49 am

Wow,I’m impressed by your idea of combining wasabi and chocolate. Very japanese. ^^
Btw,I want to ask something. I don’t have any fresh wasabi but can I replace it with wasabi powder? Do I have to mix the wasabi powder with water or I can use the powder directly? Thank you so much 4 your recipe and your help..^^

[...] Wasabi cheesecake from Brian [...]

The CilantropistAugust 4, 2011 - 11:22 am

This sounds like a fascinating flavor combination, and it think I need to try fresh wasabi now!

Deb @ knitstamaticAugust 4, 2011 - 11:35 am

I don’t eat tofu on Passover but that’s okay because frankly I don’t think I could wait that long to make this cake. As always, very creative and beautiful! I’m hoping that Whole Foods will carry fresh wasabi. If not, any suggestions where I can get it?

[...] I’ve used it in two desserts.  One was a chocolate pudding and the other was as a base for a chocolate-wasabi cheesecake.  The tofu provided the creaminess that both desserts needed.  That was its purpose and, for that [...]

Hardie JeraldMarch 25, 2013 - 2:07 am

I am not a traditional vegan but this sounds too yummy I like to try it.

Leendert BomAugust 16, 2013 - 10:23 am

Great Recipe! Will it taste better with a real Wasabi grater?