Bought eggplants and found it's been a while since had "moussaka", so made the own. This time, the recipe was from "Yamadera Kumiko". She traveled to the area and introduced the authentic recipes.
There are two types of moussaka, Greek and Turkish, and made the Greek one. Eggplants, potatoes, meat sauce with tomatoes, and white sauce made up one layer, then made four layers and natural cheese on top, and placed in the oven for 30 minutes. To reduce the calorie count, the cheese was only for a topping. Delicious.
Served with Guigal as usual.
The next day, went to Marunouchi and had lunch at the club's bar. Started with the recommended house wine of New Zealand Sauvignon. Perfect for early summer.
Cold soup, turnip vichyssoise.
Spaghetti Genovese style.
Cabbage mille-feuille style hamburger steak.
Apple pie and ice cream for dessert.
The concept for today's dinner at home was a dish that goes well with rice.
The favorite ginger grilled pork. The recipe was of course Chef Johnny's recipe for the store meal. It's been eleven months since his sudden death, and the anniversary is coming soon.
Paired it with "Chikusen" from Tajime General Partnership in Hyogo. "Junmai Daiginjo". Rich flavor with a scent of rices.
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