My version -- with yuzu soy dressing... tartare served on a bed of avocado edamame mousse infused with ooba leaves and japanese seasoning served with sesame rice crackers and nori...you can also replace tuna with mango... here is my mango shrimp salad over with edamame avocado mousse and chilled cucumber… here is my smoked salmon tartare and mango cucumber relish over wasabi avocado/edamame mousse… here is my spicy crabmeat over yuzu, mirin, sea salt avocado/edamame mousse…

my version -- with chicken ball and swordfish... "Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. " -- Wikipedia "Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle."-- Wikipedia Served with soba, braised vegetable, and fish cakes... This version served with carrot daikon slaw...

my version -- classic crème anglaise elavated witrh matcha and served with japanese castella cake, fresh mango, rasberry, pomegranate, and chrushed mixed nuts... Crème anglaise, custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. -- Wikipedia "The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg." -- Food & Wine "Japanese Castella Cake, or Kasutera (カステラ) in Japanese, is a popular Japanese honey sponge cake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”. Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. You can tell by its popularity as Castella is being sold everywhere in Japan, from departmental stores, specialty sweet stores to convenience stores. They often come in a slim rectangle box in simple plastic packaging for an everyday snack or fanciful packaging for gifting." -- Just One Cookbook Behind the scene.. "Matcha and green tea come from the Camellia sinensis plant. But while green tea refers to the actual leaves, matcha is the ground powder of green tea leaves. You can drink matcha the same way you can drink regular green tea. The primary difference is that green tea bags are first steeped in hot water, whereas matcha grounds are added to water and traditionally mixed with a bamboo whisk (although a milk frother is often used). Even though green tea is enjoyed all over the world, it’s mostly produced in China and Japan. Matcha, on the other hand, is most closely associated with Japan, where it’s been consumed as a ceremonial tea for centuries." -- Everyday Health

my version -- with puff pastry; sautéed eggplant seasoned with black garlic, mint, homemade tomato sauce; and artichoke hearts... "The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years." -- Wikipedia Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives. -- Food and Wine Behind the scene.. "A tarte Tatin doesn't have to be sweet, as Danny (Food Urchin) shows in this delicious savoury root vegetable version, which still has the classic caramel and rich puff pastry. This recipe is great for using up any leftover vegetables in the fridge, and would work equally well with other vegetables such as red onions and butternut squash." -- Great British Chefs And the Christmas table...

my version -- slow cooked for several hours, finished with chopped parsley, lemon zest gremolata; served with saffron risotto and roasted zucchini... "The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours." -- Great Italian Chefs "Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese is a specialty of Italian Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco." -- Wikipedia "Gremolata or gremolada is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Gremolata is also used as a garnish." -- Wikipedia "To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them cool at room temperature for an hour, cover well, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the gremolata, adding it to the sauce and sprinkling it over the shanks." -- Fine Cooking "Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result." -- Recipes From Italy

my sauce started with sautéed shrimp shells in vermouth... Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. -- Wikipedia behind the scene Making the sauce... "When you hear “vermouth,” you probably think of classic cocktails like the Manhattan or the martini, and you’d be right to do so. But vermouth is also a great ingredient to have in the kitchen. In general, sweet vermouth is from Italy and dry variations are from France. Dry vermouth adds a herbal flavor to whatever dish you’re serving, and sweet vermouth makes whatever you’re cooking just a tiny bit sweeter. Sauces that call for some type of wine are also good choices for vermouth. Vermouth is often infused with other things for flavor. Those flavors will show up in your food if you use enough vermouth. - Auguste Escoffier School of Culinary Arts Adding the pasta and shrimp... "If you trace the history of any cook you would surely find it dotted with countless accidents, changes, substitutions, and tweaks, most of which resulted in successful dishes. We cooks see interesting food in books and magazines, taste inspired dishes in restaurants, imagine all sorts of combinations while day-dreaming about food, and then proceed to replicate or interpret recipes in our own way. This is how we learn to be good cooks. Occasionally, an accidental substitution ends up being a happy surprise." -- Victoria Challancin

my pan roasted salmon (seasoned with lime chili and himalayan pink salt) served with butternut squash coconut bisque (seasoned with fresh ginger and turmeric roots); edamame, asian chives, and pea sprouts purée (seasoned with rice vinegar, mirin, and salt); and jasmine rice... conscious eating “It sounds like a cliché but every dish tells a story. You get to eat the history. You’re eating somebody’s life!” -- Stanley Tucci I couldn't agree more. Made for my son, in this dish, I tried to represent "life force energy". In Buddhist philosophy, the number 3 refers to the trinity, a symbol of divine protection, help and guidance. It also refers to the three training of discipline, concentration and discrimination. The three dots of green purée and lime slices are the symbols of that trinity. My golden butternut squash bisque represents "sunny side" of Yang from Yin/Yang philosophy. "The concept of yin-yang has a long history. There are many written records about yin and yang, some dating back to the Yin dynasty (about 1400–1100 BCE) and the Western Zhou dynasty (1100–771 BCE)." - ThoughCo Food is the most fundamental of needs for our survival and almost every major event in our lives revolves around it. It plays a vital role in the development of social interactions and social relationships. I find food to be sacred and the process of making food to be awakening and insightful. It is a way to pass sacred energy to others. Peter Bolland in his article “The Sacrament Of Food,” says that “Maybe the most sacred space in your home is not the yoga room, or the altar with the candle, or the chair by the window where you meditate and pray. Maybe the most sacred room in your house is the kitchen.” behind the scene Making edamame, asian chives, and pea sprouts purée (seasoned with rice vinegar, mirin, and salt)... "Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Uses have included as ornamental plants, including cut and dried flowers, culinary herbs, and traditional medicine. Garlic chives have been widely cultivated for centuries in East Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavoring. Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor." - Wikipedia Making butternut squash coconut bisque... "The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include a wine and cream to give it its signature flavor and texture. But it's not merely the choice of ingredient that makes bisque different from other types of soups. It’s also the technique for utilizing that ingredient, including the parts you can't eat, making a bisque what it is. -- The Meaning of Bisque See more about my bisque here. Pan roasting salmon (seasoned with lime chili and himalayan pink salt)... "What is sockeye salmon? It is a species of small, wild salmon that can be found primarily in Alaska. They are also known as red salmon and are well known for their gorgeous color and rich flavor. Meanwhile, Atlantic salmon are bigger and farmed in many parts of the world." -- Sockeye Salmon vs Atlantic Salmon Throughout human history, particularly in indigenous cultures, food has been perceived as sacred. The word sacred is not a religious term but rather one that simply means “set apart” or not of the ordinary. Ancient, traditional societies understood that food is life force energy for which they needed to exert significant amounts of energy whether by hunting or growing it in order to eat. Because their survival was often in jeopardy, food became sacred to these cultures." - Carolyn Baker

my grilled chicken strips are a marinated with Italian dry herbs, white truffle balsamico, thyme, black garlic, and sea salt; spaghetti tossed in homemade tomato paste, cherry tomatoes, pepperoncini, parmigiano, and fresh herbs... ancient grain spaghetti... "Ancient grains in their “whole grain” form provide fibre, vitamins and minerals, and healthy fats. Research shows that people who eat more whole grains may have a lower risk of heart disease, stroke, diabetes, and some cancers. Ancient grains are grains that have been planted and harvested for thousands of years. Some ancient grains are not grains, but actually grasses or seeds. Some common ancient grains include: Amaranth, Barley, Buckwheat, Kamut, Millet, Quinoa, Spelt, Teff, etc." -- unlock food black garlic and white truffle... "Black garlic is a type of aged garlic that is colored deep brown. ... It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind." -- Wikipedia Truffles are tubers that grow a few inches underground. ... While all truffles are deeply valued, the white truffle from Alba (a particular species called tuber magnatum) is the most desired for its unforgettable flavor. They have a knobby shape, firm flesh, and pale golden color. The White Truffle Balsamic Vinegar has a dark, clear color developed by extended cask aging. The infusion of white truffles elevates this traditional balsamic vinegar. -- Eataly behind the scene...

my railway chicken curry, infused with mustard oil and other aromatics; served with khichuri - basmati rice cooked with red lentil and black cumin (kala jeera) seeds... "Railway Chicken/Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic chicken/mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Chicken/Mutton Curry was served with rice, bread or dinner rolls. This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj." -- Alka Jena Khichuri or Khichri [Hindi: खिचड़ी, Bengali: খিচুড়ি)] is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri.The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. Strabo also notes that Indian food mainly consisted of rice porridge and a beverage made of rice, presently called Arak. The Moroccan traveller Ibn Battuta mentions khichdi as a dish in India composed of rice and mung beans, during his stay around 1350. khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. It was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor Akbar's vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variation]. There is an anecdotal story featuring Akbar, Birbal and khichdi. -- Wikipedia Black Cumin or Kala jeera is an ancient spice of India. The seeds of a plant called Nigella Sativa, which were traditionally used for the treatment of several diseases. These seeds are also known by different names like Kalonji, Himali Jira or Kala jeeral. It's a remedy for everything from headaches and congestion to infections. Physicians like Discoredes from ancient Greece recorded that nigella seeds were given to patients for several ailments.

my version -- served with sautéed spinach, and boiled potatoes on fig infused red miso broth; served on kombu; finished with togarashi... "Katsu is a crispy fried cutlet of meat or seafood made with flaky Japanese panko breadcrumbs. Similar in form to a German schnitzel, katsu is one of many Western foods that has been adopted, adapted to suit local tastes, and become a key part of Japanese cuisine. Katsu was invented in the late 1800s by a Tokyo restaurant that wanted to offer a European-style meat cutlet. Now, katsu can be found everywhere from convenience store takeaway bento boxes, to yoshoku (Western-style Japanese food) eateries and katsu specialty restaurants. The dish is primarily made with pork cutlet, but can also be made with chicken, minced meat, and seafood. Whether it’s served with a side of finely shredded raw cabbage and thick katsu sauce, with a side of pungent Japanese curry, on top of a heaping bowl of steaming rice, or sandwiched between two thick layers of bread, katsu is a highly satisfying treat. - gurunavi Konbu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively. -- Wikipedia here is my another version -- served w/ french lentil and fingerlings potatoes... French lentil cooked with shallots, garlic, herb de provence, brussels sprout, carrots, pepperoncini, thyme, etc.; see my French lentil dish here.

my version -- served with fennel seed infused pan roasted roasted potatoes and micro green citrus salad… "Butter chicken or murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent as a curry. The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in wraps, roti, and rolls, while in Australia, and New Zealand, it is also eaten as a pie filling. Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala and ginger garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato- and garlic and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and it is finally garnished with coriander.” -- Wikipedia my other version -- finished with yougart cream and tamarind aioli... here chicken is served with kala jeera (black cumin) polao (aromatic basmati rice) cooked with ghee [is a class of clarified butter that originated in ancient India], himalayan pink salt, green peas.

tender fall apart chunks of beef simmered in a rich red wine gravy makes julia child’s bœuf bourguignon an incredible family dinner.... "Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it. I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could. The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done." - Cafe Delites "Julia Child made cooking fun. She inspired millions to take to the kitchen and appreciate the pleasures of making and eating good food. In 1995, Julia had the foresight to establish The Julia Child Foundation for Gastronomy and the Culinary Arts to further her far-reaching impact as a teacher and mentor after her death. Since 2004, the Foundation, through grants made to other non-profit organizations and by presenting the Julia Child Award, continues Julia’s legacy, educating and encouraging others to live well through the joys of cooking, eating and drinking well."