Probiotic Sour Soup

 
Probiotics sour soup

Probiotics sour soup

Tagliatelle con sugo di funghi porcini

Tagliatelle con sugo di funghi porcini

Venison Steak

Venison Steak

Ben Greenfield inspired Kion Ice cream

Ben Greenfield inspired Kion Ice cream

My sister in law was visiting us in Boston and she asked me for cooking dinner. By coincident, my training partner got venison in southern Mass, I cooked fresh venison steak for main dish. Let’s see what I cooked!

Basically, I put all my favorite food in a bowl and pureed all of them. You can check what I do for my fermented food. Probiotics are live microorganisms that have health benefits when consumed, and are usually beneficial bacteria — provide all sorts of powerful benefits for your body and brain. They may improve digestive health, reduce depression and promote heart health. Yogurt is one of the best sources of probiotics, which are friendly bacteria that can improve your health, but I know there is substitutes for those who are lactose intolerant. I used cashew nuts yogurt for this appetizer cold soup. Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria. It is one of the oldest traditional foods and is popular in many countries, especially in Europe. Sauerkraut is often used on top of sausages or as a side dish. It has a sour, salty taste and can be stored for months in an airtight container. Roasted beets and balsamic vinegar and a bit of lemon juice were blended together. Secret add was cayenne pepper for a bit of accent.

Eating in Italy is one of the great joys of visiting the country. Back in 2015, I and my wife visited Rome for vacation and I was so impressed by their food culture and simplicity. As one of the world’s most beloved cuisines, the secret of Italian food lies in its local, and, most importantly, seasonal ingredients. Eating seasonally in Italy means you’re eating fresh ingredients at the height of their flavor. This is exact same as Japanese culture. In Japan, we have very different seasons in a year. Porcini mushrooms are wonderful in soups, sauces or sautéed, and they pair exceptionally well with potatoes. Generally the fall porcini runs from September to November, and they are available again in March or April during the short Spring season. I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce every place every single day. Porcini and tomato sauce are great ombination in my opinion. I know some of you prefer to cook it cheesy or creamy one, but tomato also has umami same as mushroom. This pasta dish is umami bomb and just added prosciutto on top of it. Saltiness from prosciutto parma brings the perfect flavor, so don’t eat them separately. The balance between umami and saltiness is the key!

Tateki is cooking pasta

Tateki is cooking pasta

The main dish was venison. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. It's best served rare so just make sure you don't overdo it. Prepare venison steaks from 30 minutes before cooking to allow to come to room temperature.

When ready to cook, season venison with salt and pepper. Heat a heavy-based frypan over medium-high heat. Place 1 tsp butter on each venison steak, then place butter-side down in hot pan. Cook over high heat for 1½-2 minutes each side. Test for doneness by pressing the centre of a steak – it needs to be rare, so it should have lots of give when pressed. Transfer to a clean plate and cover with tin foil and a clean teatowel. Allow to rest while you make the jus. For sauce, I sauteed diced plum and added balsamic vinegar. Steak was served with broccolini puree. It was amazing taste.

Lastly, I would like to share Ben Greenfield’s “Gut-Healing Keto Ice Cream”. It’s very, very simple.
Ingredients:
-6 egg yolks
-4 scoops Thorne research Mediclear
-8 dropperfuls vanilla stevia
-1 teaspoon sea salt
-1 can BPA-Free full fat coconut milk

Blend on high for 5 minutes. Refrigerate overnight for a “pudding” texture or freeze overnight for an “ice-cream” texture. If freezing, I like to pull it out of the freezer 30-60 minutes before consuming (e.g. before dinner) to soften.

Homemade rye sourdough bread

Homemade rye sourdough bread

I think it is important to consider the environmental impact of our food choices - such as food miles (the distance food travels, or more importantly the energy consumed, in getting it from place of production to our table). My sister in a law enjoyed meals I cooked and we spent a really good time, and I was very happy to share my food philosophy.

Kion Coffee