Notes


Lucy's Recipe Journal Entries

posted Mar 27, 2010, 6:04 PM by Lucy Ito   [ updated Dec 28, 2013, 12:42 PM by Robert Corn ]

11/6/91 - 12/25/99

 Shrimp, Baby Orange Tomatoes, & Ikura with Penne
 11/6/91
 Dry Jerk Spices
 11/11/91
 Smoked Oysters & Hachiya Persimmons on Bed of Watercress
 11/16/91
 Shiitake-Chantrelle Soup
 12/1/91
 Wild Mushroom & Goat Cheese Frittata
 12/26/91
 Seafood Mousse "Timbales" with Ikura & Lemon Garnish
 1992
 Bulgogi-Inspired Tuna
 1/93
 Truite en Papillote with Vegetable Melange
 3/6/93
 Pan-Braised Trout Provencale
 3/8/93
 Pineapple-Rosemary Salsa
 4/4/93
 Tuna (Seared) & Long Beans
 4/6/93
 Strawberries & Creme Chantilly in Puff Pastry
 4/6/93
 "Grilling" Pasta
 4/25/93
 Open Omellette with Wild Leeks & Tomatoes
 5/8/93
 Mango & Bell Pepper Salsa
 7/11/93
 Chicken-Vegie-Cherry Chilli
 7/18/93
 Garlic & Potatoes over Harmony Valley Greens
 10/31/93
 Morels "Straight Up"
 5/13/94
 "Grilling" Pasta II
 5/13/94
 Honey Mustard Dressing over Szechuan Peppercorn Shrimp
 6/19/94
 Sage-Shiso Cream Cheese
 6/19/94
 Shiso Gravlax with Wasabi Creme Fraiche
 7/94
 Salsa de Tomate y Chile Pasilla
 8/12/94

 Salsa de Tomate Verde y Chile Pequin
 8/12/94
 Semillon-Braised Oyster Mushrooms
 1994
 Portabello Mushroom Risotto
 1994
 Baked Red Onion Slices
 1994
 Green Peppercorn Mustard Sauce
 4/22/95
 Maguro, Avocado, and Cucumber Salad
 4/22/95
 Asparagus with Mustard Dressing
 6/21/95
 Tom Kha Kai with Poblanos Rellenos
 9/22/95
 Dumpling Squash Soup "Bowls"
 10/14/95
 Leeks & Chantrelles Scrambled with Eggs over Sauteed Greens
 11/4/95
 Orange & "Craisin" Buttermilk Muffins
 11/4/95
 Roasted Root Vegetables (for Turkey)
 11/25/95
 Marge's Cranberry Salsa a la Lucy
 11/24/95
 Crescent Rolls
 11/24/95
 Moutarde a la Chinoise
 12/22/95
 Rob's Chinese Jerk Marinade
 12/22/95
 Almond-Amaretto Biscotti
 12/22/95
 Shrimp & Shiitake Consomme with Lemon Grass
 12/31/95
 Three in a Roe over Saffron-Laced Custard
 12/31/95
 Rob's Potsticker Dipping Sauce
 2/17/96
 Peppers & Bok Choy with Black Bean Sauce
 2/17/96
 Sunrise Papaya Relish
 1/5/96
 Pizza by Design
 3/9/96
 Braised Eggplant Ribbons
 3/9/96

 Pizza Topping Combos
 3/9/96
 Pulsed Cherry Tomatoes
 3/9/96
 Shrimp Popcorn
 3/9/96
 Spinach-Wrapped Spicy Scallops
 5/3/96
 Allium Soup by Joe
 10/20/96
 Cranberry-Tepin Chile Salsa
 12/27/96
 Mustard & Balsamic Vinegar Clay Pot Chicken
 1/11/97
 Chocolate-Puff Pastry Snails
 1/19/97
 Eggs Baked with Feta
 1/19/97
 Asparagus Frittata (Sunburst)
 3/9/97
 Holiday Fruit Flutes
 12/24/97
 Teri Marinade
 12/24/97
 Asian Duck Breast & Pear Salad
 12/31/97
 Frittata of Japanese Mushrooms
 1/1/98
 Potatoes Poitou
 1/1/98
 Louise's Thai iced Coffee
 6/4/96
 Chawan Mushi / Custard Master Recipe
 6/13/98
 Grilled Lobster
 8/9/98
 Shrimp Green Curry
 8/15/98
 More Pizza Toppings
 8/16/98
 Guac on By and Guac on the Wild Side
 8/17/98
 Sangria! 8/17/98
 Red Peppers with Garlic I
 9/27/98
 Zinfandel-Citrus Leg of Lamb
 11/7/98


 Garlic, Fennel, & Tomato Soup
 11/7/98
 Shrimp & Cilantro Baked Eggs
 12/31/98
 Oregano-Cumin Sauteed Tomatoes
 12/31/98
 Penne Pasta with Portabella Mushrooms, Grape Tomatoes, & Arugula
 1/22/99
 (Bowmore) Mustard-Leek Frittata
 1/23/99
 Grape Tomatoes Sauteed with SMS Whiskey
 1/23/99
 Littleneck Clams Steamed wtih SMS Whiskey
 1/23/99
 Creme Fraiche with SMS Whiskey
 1/23/99
 Mandarin Hat Shrimp Potstickers
 1/30/99
 Seafood Medley in a Curry-White Wine Broth
 3/20/99
 Potato Salad with Tarragon Mustard Vinagrette
 4/25/99
 Caramelized Tomatoes with Scallops Topped with Soft Boiled Eggs
 5/16/99
 Blanched Asparagus with Oroshi-Ponzu Sauce
 4/25/99
 Shiitake & Portobella Mushroom Tart
 7/4/99
 Cold Pea Soup with Strawberry-Dill Ice
 7/4/99
 Eggs Scrambled with Creme Fraiche, Capers, & Grape Tomatoes
 12/25/99
 Roast Duck Stuffed with Sun-Dried Tomatoes
 12/25/99


1/8/00 - 1/12/08

 Shiitake Pad Thai 1/8/00
 Roast Chicken, Poblano Peppers,& Goat Cheese Frittata 1/9/00
 Butterflied Chicken Marinated in Yogurt & Indian Spices 5/14/00
 Caribbean Beans & Rice 8/12/00
 Braised Satay Eggplant 9/2/00
 Basic Black Beans 11/24/00
 Red, Yellow, & Orange Tomatoes atop Romaine 11/24/00
 Lemon Curd Pastry Puffs 12/21/00
 Crème Fraiiche (for a Crowd) 12/24/00
 Portobella Mushrooms Sauteed with Herbes de Provence 12/26/00
 Arugula & Goat Cheese Filling / Dip 12/26/00
 Tobiko-Filled Cucumber Boats 3/18/01
 Water Cress & Gari Salad 3/18/01
 Steamed Teriyaki Shiitake & Oyster Mushrooms 3/18/01
 Bisteca Fiorentian con Rucola y Pomodori 4/7/01
 Tagliatelle al Tartufo with Foil-Baked Wild Mushrooms 4/7/01
 Chicken Soup for a Sensitive Stomach 4/7/01
 Calamari Ripieni 4/21/01
 Perciatelli with Sauteed Yellow Tomatoes 9/16/01
 HVF Melon & English Cucumbers with Crème Fraîche & Trout Caviar 9/23/01

 Torpedo Onion Soup Gratinée 3/23/01
 Caesar Salad with Italian Parsley  7/22/01
 Baked Penne & Wild Mushrooms (Penne e Funghi al Forno) 9/22/01
 Chocolate & Mango Sorbet Slices 9/22/01
 Braised Garlic & Wild Mushroom Frittata 9/29/01
 Creamy Garlic-Tarragon Mustard Crudités 9/29/01
 Saffron & Oyster Mushroom Risotto 10/21/01
 Puréed Butternut Squash 10/27/01
 Butternut Squash Puff Pastry 12/17/01
 Individual Chocolate Soufflés 12/17/01
Thai Shrimp 12/17/01
 Pork-Lamb Meatballs in Tomato Sauce 1/6/02
 Frozen Bi-Color Chocolate Soufflés 2/2/02
 Quail with Pistachio-Pepper Praline, Tomato Chutney, & Eggplant Purée 2/2/02
 Japanese Eggplant Salad (Nasu Salad) 7/14/02
 Gazpacho Sorbet over Apple Aspic 8/2/02
 Golden Zucchini Frittata with Blossoms 8/2/02
 Summer Salad of Zucchini, Tomato, & Corn 8/2/02
 Prosecco Aspic with Fruits of Summer 8/9/02
 Apple Aspic "Chawan Mushi"
 8/15/02
 Blue Crab Stir-Fried with Black Bean Sauce
 12/21/02
 Yogurt Scones with Currants, Golden Raisins, & Dried Cranberries
 12/29/02
 Wild Rice & Brown Rice with Shiitake & Carrots
 2/15/03
 Corn & Sungold Tomato Salad
 9/7/03
 Grill Ratatouille
 9/7/03

Note:  Packed books to paint Madison house in late 2003 in preparation for selling in early 2004.  Sold house in early 2004 and moved to Corona del Mar in June 2004. 

 Tempura with Sister Shirley (cf. Saveur Magazine)
 Fall 2004
 Thanksgiving Root Vegetables in Foil
 11/25/04
 Roasted Tomatoes with Basil & Balsamic Vinegar (with Barbara & Pat)
 12/23/04
 La Ribollita (Tuscan Bean Soup)
 12/26/04
 Seared Swordfish atop Lemon-Fennel Nests
 4/2/05
 Red Potatoes Sautéed with Persillade
 4/2/05
 Currie Sweet Potato Soup
 11/24/05
 Garlic Mashed Potatoes with Skins
 11/24/05
 2006 LNY Potstickers (Year of the Dog)
 1/15/06
 3-2-1 Potsticker Dipping Sauce
 2/4/06
 Eggplant-Goat Cheese Cigars with Parsley-Balsamic Vinegar Pesto
 3/4/06
 Kalbi Beef
 3/18/06
 Samjan Sauce
 3/18/06
 Korean Eggplant Salad
 3/18/06
 Cucumber & White Radish Salad
 3/18/06
 Korean Steamed Egg
 3/18/06
 Hama Hama Oysters with Char Siu & Pea Shoots
 6/4/06
 Tomato Beef with Shishito Peppers
 9/18/06
 Madras Curry Potatoes with Italian Parsley
 9/18/06
 Rob's Holiday Fish Stew
 12/22/06
 Cranberry Crisis Salsa
 12/24/06
 Alma Ching-Corn's Turkey in a Brown Bag
 12/24/06
 Oshogatsu 2007 Menu
 1/1/07
 Grilled Garlic Quail with Chili Dipping Sauce
 6/21/07
 Green Curry with Mussels & Thai Eggplant
 6/21/07
 3 Chocolates Pizza
 
 Roasted Rosemary Potatoes
 9/29/07
 Scallops Stuffed with Arugula Pesto
 9/29/07
 Boodles & Tonic
 9/30/07
 Eggplant Rolls with Mozzarella & Pecorino Cheese
 12/XX/07
 Baked Stuffed Tomatoes, Bari Style
 12/XX/07
 Oshogatsu 2008 Notes
 12/31/07
 Oden for ~20
 12/31/07
 Tamago Maki
 12/31/07
 Kampyo 12/31/07
 Shiitake for Jubako & Chirashi Zushi
 12/31/07
 Sesame Chicken
 12/31/07
 Sushi Rice
 12/31/07
 Inari Skins
 12/31/07
 Team Potsticker Notes
 1/12/08
  
  
  






Two Sashimi Haiku from Per Gjerde

posted Feb 21, 2010, 7:46 PM by Robert Corn

Emailed a long, long time ago:

From:   IN%"block%garnet.Berkeley.EDU@violet.berkeley.edu"
To:     CORN@bert.chem.wisc.edu
Subj:   Hot weather sushi

"Kazuoo is in season"
The chef's mild voice reverberated through the night
I collapsed in the cold light of the empty subway car
How few people are still up
I thought

reP

From:   IN%"block%garnet.Berkeley.EDU@violet.berkeley.edu"
To:     CORN@bert.chem.wisc.edu
Subj:   late night memories of Ebi

Glassy eyes
Crunching sound
Memories of softness gone
Ebi heads
I devour Thee

reP

Some Cocktail Recipes

posted Feb 21, 2010, 7:42 PM by Robert Corn

From the Savoy Hotel Cocktail Book.  See PDF.

Teriyaki Marinade

posted Jan 3, 2010, 9:46 PM by Robert Corn

Brewed by
Casa CornIto
January 3, 2010


Ingredients:
soy sauce, sake, sugar, scallions, ginger, garlic.


Storage:
Lasts indefinitely
under refrigeration.


Uses:

Marinate and grill beef, lamb, pork, chicken, salmon, halibut, shrimp, or scallops.  Use approximately ¼ cup of marinade for every 1 pound of meat.  Marinate for 15-30 minutes for seafood and 30 minutes - 3 hours for meats. 

Add to stir fry.  Use approximately 1 tablespoon of marinade for every 1 cup of chopped vegetables.

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