Tag Archives: American gatsronomy

Mortadella and Roquette Truffle flavored Pork Rillettes panaini at BLUE BOOKS cafe!

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

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Yesterday was another cold day. I was in a hurry for lunch, so the right place once again was BLUE BOOKS cafe in Aoi Ku, Shizuoka City!

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i needed something filling, balanced, tasty and healthy.
There was a new feature on the menu that fit my wish:
Roquette Salad, Mortadella and Fuji no Kuni Pork Rillettes Panini, an American-Italian dish made with local products!

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For 200 yen extra they also proposed a green smoothie! Perfect!

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Alright what did we have there?

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Onion rings!

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Very hot vegetable gratin!

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Carotte rape/shredded carrot salad!

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The panini with so many fillings!

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From another angle!

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Very tasty Shizuoka-bred pork rillettes, a great combination with the mortadella soft ham, the cheese and roquettes!

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The green smoothie!

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Really tasty and healthy!

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And a salad as usual for superb balance!

To be continued,… You bet!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!
Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Soul Food: Pork & Winter Vegetables Pot au Feu at BLUE BOOKS cafe in Shizuoka City!

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Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

The days have sensibly gotten colder, even here in mild Shizuoka City, and that is when you really a body and heart-comforting hot food!

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Not accounting for the weird grammar and the mixture of French and American this pot au feu was really tempting!

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Another very good value lunch set!

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As usual plenty of Caesar salad with local leaf vegetables for good balance!

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And what I had called carrot bread all the time is succulent corn bread! mea culpa! mea culpa!

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All the contents practically bred and grown in Shizuoka Prefecture!

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All stewed in expensive French Staub iron-wrought ware!

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The pork belly must have been stewed in two stages as it was as soft as “kakuni”!
Note the burdock root for a typical Japanese touch!

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Vegetables included cabbage, broccoli, carrot, onion, burdock root to form a succulent soup!

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When simple food becomes gastronomic soul food!
I’ll have it again anytime this winter!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

American Gastronomy: Meat Loaf with Mashed Potatoes and Demi-Glace Sauce Lunch at BLUE BOOKS cafe in Shizuoka City!

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Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

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It is cold these days, even in in Shizuoka City, the second mildest area in Japan after Okinawa, and to top it all I had been fighting off my regular Atumn/Winter cold when I needed something hot and fulfilling for lunch the other day!

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It was only natural that I took refuge at BLUE BOOKS cafe in Aoi Ku, Shizuoka City, as it is one of the biggest and warmest cafe/restaurants in town!
Someone might comment that I’m becoming American in Winter when I chose the Meat Loaf with Mashed Potatoes and Demi-Glace Sauce Lunch Set (I didn’t have the courage to point out the typos!)!

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Simple, appetizing, healthy and fulfilling, just what I needed!

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The meat loaf was definitely American comfort food in spite of the French (?) demi glace Sauce!

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But being French, I love mashed potatoes when I can mix them with the sauce!

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It might look very simple but the carrots, beans and egg contribute to good balance!

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Especially with plenty of fresh Caesar salad!

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I must apologize to my American friends: what I had thought all the time to be carrot bread is in fact corn bread!
Incidentally, delicious!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Leaf Salad Topped with Shrimps, Marinated Vegetables and Avocado Dip Lunch Set at BLUE BOOKS cafe in Shizuoka City

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Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

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The other day, although I was hungry for lunch I knew I had better take something very tasty but healthy and low enough in calories to not put extra stress on a body already suffering for the mountains of food and lakes of alcoholic drinks one cannot escape from in the month of December!
The new Leaf Salad Topped with Shrimps, marinated vegetables and Avocado Dip Lunch Set offered at BLUE BOOKS cafe seems therefore appropriate!

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The salad!
Absolutely enormous! My lady neighbor couldn’t finish hers! LOL

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Succulent avocado sip!

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A Japanese touch with the topping of marinated vegetables, mainly violet onion!

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Very healthy combination and just enough to satisfy your bite!

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All vegetables super fresh and local in a Caesar salad style!

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Superb carrot bread for great balance and supplementary satisfaction!

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The lunch set includes a drink, lemon tea in my case to wash it all down!

Some American friends told me it is all a bit extravagant! LOL

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Home-made Bacon & Mozzarella Cheese Panini Lunch Set at BLUE BOOKS cafe in Shizuoka City

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Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

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It is certainly difficult to call panini an Italian gastronomic specialty as it comes into some many variations all over the world!
To make a long story short a panini happened to be featured on the weekly changed lunch menu at BLUE BOOKS cafe in Aoi Ku, Shizuoka City!
As it will not appear again before some time (but it will!) I didn’t hesitate ordering it!

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The colors made it such a simple fare so appetizing!

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Both crunchy and soft. Grilled to perfection! Not that easy, actually!

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Mind you, the contents were a bit extravagant: home-made bacon and mozzarella cheese, fresh basil and tomato!

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Plenty of fried potatoes, making it a full meal!

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With a generous salad for great overall balance!

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And a succulent lemon tea to wash it all down!

I wonder what’s going to be on the menu next time? LOL

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Gastronomy: Juicy Hamburger Recipe-Nikujiru Afureru Hanbaagu-肉汁あふれるハンバーグ

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The Japanese make a clear distinction between hamburgers served sandwiched between buns or bread and open hamburgers.

They call the American variety served between buns “hanbaaga” whereas minced meat steaks (stak hache in French) “hanbaagu”! Very little diffrenec in pronuciation but big difference in concept and serving!

Moreover the Japanese like their “hanbaagu” as “juicy” as possible, which explains why so many people prefer the open hamburgers in this country.
Here is a slightly off the beaten tracks recipe which should please those who like their favorite food soft and juicy!

Bear in mind that I leave the quantities open to allow for personal priorities. This is only the basic recipe left open to many variations!

INGREDIENTS:

Finely ground meat: preferably a mixture of beef and pork. Beef only is fine (for hallal and kosher cuisinesin particular)!
Finely chopped onion
Salt
Black pepper
Nutmeg
Breadcrumbs/panko
Milk (replace with light beef stock for kosher cuisine)
Eggs
Butter (skip or use fake butter for kosher cuisine)
Balsamico vinegar
Optional spices: Chili pepper, etc.
Optional vegetables: finely chopped vegetables (garlic, carrits, etc.) to be added to chopped onion

RECIPE:

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Right away this recipe differs from more conventional ones:
On a cold frying pan drop finely chopped onion. Pour oil over the onion (not before dropping the onion in the frying pan) and stir-fry over low fire. This will allow oil to coat onion and prevent the taste to escape! Fry onion until they have become soft and transparent.
Let the onion cool completely first!

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In a bowl drop the meat and add salt. Mix the salt in with a spatula.
Do not use your fingers! Otherwise the fat inside the meat will liquefy.

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Mix the salt and meat until the meat attains a paste aspect. This requires some effort but this is one the keys for a juicy and soft “hanbaagu”!

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Once you have achieved a paste form add onion, bredacrumbs, egg, milk, black pepper and mix well.
This time mix by hand! You should obtain a very sticky mixture than.

Note: as for salt added to the meat, the right amount is 0.8 % of the meat weight. This is the best amount to help control the amount of of water inside all ingredients. Too much salt and the meat will become watery. Not enough salt and the meat will dry down. A bit complicated, I understand! Actually this the amount of salt found inside a human body!

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On a cold frying pan pour some oil. Deposit the hanbaagu over the oil and fry over a low fire.
A hot fire will mean a hard surface and a raw inside! Moreover the water contained inside the meat will escape and break the hanbaagu.
This is another important key to a juicy hanbaagu!

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Do not put a lid over the meat! Other wise the temperature will rise too quickly and the hanbaagu will end flat!
Sponge off the first liquid coming out of the meat with kitchen paper as shown above.
When the bottom face has been properly cooked turn over and again sponge off any liquid coming out.

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As an indication, once more than half of the meat has turned whitish it means that the bottom face is properly cooked. At this time turn the hanbaagu over.

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It will take 12~13 minutes to cook the hanbaagu properly on both faces. When yo see some transparent juices seeping out the meat will have been cooked properly.

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Take hanbaagu off the frying pan.
Add balsamico vinegar to the juices and reduce until half of it over a medium fire.
Add salt then if necessary.
Mix in some butter to liaise the sauce.
Place the hanbaagu over the sauce and coat both sides/faces and serve immediately with the rest of the sauce poured over the meat.

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When you cut the hanbaagu it should be soft and well cooked but juices should not run out. But you bite it you will then be able to taste the juices inside the meat!

Bon appetit!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City