612のインフォブログ

たなかれいこ が南青山で主宰する ”食のギャラリー612” のインフォメーションブログです

9月のテーマ
『野菜がメインのボリューム献立』

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献立
トマトの葛寄せ
茄子の煮物
ピーマン丸ごとマリネ
ズッキーニのソテー豆みそソース
割れはとむぎ入り五分搗きごはん


使用した食材
トマト、茄子、オクラ、ピーマン、赤玉ねぎ、人参、ズッキーニ、玉ねぎ、モロヘイヤ、しょうが、ニンニク、豆腐、とり胸ひき肉、煮干し、昆布だし、海塩、醤油、葛粉、オリーブ油、アップルビネガー、バルサミコ、豆みそ、割れはとむぎ、5分搗き米

posted by (C)612

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教室メンバーからのご感想
I attended the September class recently and it turned out to be an exciting one― everyone was particularly genki that day, all the dishes were delicious with some surprise ingredients and combinations of them, and even though we had a lot of chopping to do it was worth it!

We made a cold tomato appetizer using 612 Farm’s cherry tomatoes cooked with kuzu; I was surprised at the simple but great taste and texture achieved by using kuzu. Another surprise outcome was the salad we made with steamed green peppers and other veggies, which used an apple vinegar based seasoning which is a personal favorite of mine.

The main dish was a yummy ground chicken with 612’s signature style of mixing Japanese microbiotic style (which is sometimes too simple/boring tasting for my strong Indian palate)- dark miso - with foreign ingredients like balsamico and olive oil. The addition of the sticky-summer moroheya leaves made the dish even better, topped with large slices of pan fried zukini.

It is always such a pleasure to go to 612, even though I don’t make it there every month.

(PK様 男性)

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