Contact

I offer customized classes and lectures that helps you and your friends put tasty and healthy meals on the table fast without stress.

To inquire, please email me at  mari@KitchenWizardMari.com

{ 24 comments… read them below or add one }

1 kumiko Mayer July 1, 2010 at 10:00 am

ミラポワの作り方を、教えてください?

2 kumiko Mayer July 1, 2010 at 10:13 am

ミラポワの作り方を。教えてください?

3 kumiko Mayer July 1, 2010 at 10:14 am

ズッキーニの肉詰めの作り方を教えてください?

4 kumiko Mayer July 1, 2010 at 10:15 am

ロールキャベツ作るとき、2人家族ですが、半分にきってもいいですか?

5 kumiko Mayer July 1, 2010 at 10:16 am

あまったロールキャベツは、冷凍できますか?

6 kumiko Mayer July 1, 2010 at 10:17 am

るっこらって、英語でなんていうのですか?

7 kumiko Mayer July 1, 2010 at 10:18 am

あんてちょーくはどうやっって、食べるのですか?

8 kumiko Mayer July 1, 2010 at 10:19 am

サンドイッチのマヨネーズの代わりに。健康にいいスブレッドはないですか?

9 kumiko Mayer July 1, 2010 at 10:20 am

パルメザンチーズはどこでかったらいいですか?

10 kumiko Mayer July 1, 2010 at 10:21 am

納豆まきの上手なつくりかた、教えてください?

11 kumiko Mayer July 1, 2010 at 10:22 am

納豆上げだし豆腐写真でみたのですが、作り方教えてください?

12 kumiko Mayer July 1, 2010 at 10:23 am

るっこらとマグロのおすしの作りかた、教えてください?

13 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 10:40 am

ご質問ありがとうございます。パルメザンチーズは塊をTrader Joe’s かCostco(値段は安いがでかい、1.5ポンド位)で買って、ご自分で削るのが一番いいと思います。Parmigiano Reggianoという名前で売ってますが、Stravecchioというのが36ヶ月以上寝かせたもので一番おいしい。同じものがWhole FoodsやAJ Ferrariとかでも売ってますが、割高。削るのは雪のようにふわっと削れるMicroplaneがお勧め。http://kitchenwizardmari.com/resource/kitchen-tools/のお勧めキッチンツールのところに載ってるので、そこからAmazonで買えます。余分に削ってタッパーに入れておけば、パスタだけでなく、スープ、サラダ、その他いろんなものにすぐ入れられて、味がぐんとよくなるので便利です。

14 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 10:47 am

Question from Kumiko: Where shall I buy Parmesan Cheese?
Answer: I recommend buying a block of Parmigiano Reggiano at Trader Joe’s or Costco (cheaper, but huge blocks, about 1.5 lbs) and grate it on your own with a Microplane… it helps you grate it like fluffy snow. (Can be found on Amazon (cheapest). http://kitchenwizardmari.com/resource/kitchen-tools/) Look for Stravecchio, aged for 36 mo, and the most flavorful. I love grating a little extra and keep it on hand in a small container, so that I can throw into anything to boost flavor… pasta, soup, salad, stuffings etc.

15 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 10:48 am

るっこらは英語でArugulaまたはRocketといいます。 Trader Joesでバッグ入りが売ってますが、他のスーパーでもバルク売りまたは、バッグ入りで売ってます。

16 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 10:49 am

Question from Kumiko: How do you call “Ruccola” in English?
Answer: They are called Arugula or Rocket in English.

17 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:06 am

私の目下のお気に入りはペストまたは野菜のペースト!ソテーしたミラポワやリークを作ってあればそのまま使えますし、フードプロセッサーかミキサーにかけてもっと細かくしてもOKです。バジル等ハーブ、ルッコラ等柔らかい葉物はゆでずにそのまま、他の野菜はさっと湯がくか、ソテーしたものを一口大に切って、エクストラバージンオリーブオイル、刻みにんにく、塩コショウで、ピューレ状にするだけです。ベビーフード等小さい瓶に入れ、オリーブオイルを上に足して(表面に油でふたをする感じ)、冷蔵庫で保管しますが、沢山作って冷凍しておくと便利です。オリーブ、炒めきのこや焼きピーマン、焼きなす、ゆでアーティチョークなどでもおいしいです。今度詳しい作り方をブログに載せますね。

18 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:15 am

Question from Kumiko: Are there any healthy spread I can use instead of mayonnaise on sandwiches?
Answer:
My favorites are pesto and vegetable pastes. You can use it as it is, or mix with mayo or cream cheese if you want. Can be used as healthy snacks and appetizers, as well as sauce for fish and meat. You can also make “pesto/paste” from practically anything — olives, artichoke hearts, grilled peppers and eggplants, sauteed mushrooms…. Herbs and tender greens such as arugula, you can use fresh, other veggies, cut in bite size pieces and branch or sautee, and puree it with garlic, Extra Virgin Olive Oil, salt and pepper, and that’s it! I recommend keep them in small, airtight containers (baby food jars are the best) with EVOO on top of the puree. Extra can be frozen. If you’ve already made my sauteed mirepoix or leeks (search on my blog for these terms), you can use it as it is, or puree it further in the Food Processor. I’ll post the detailed instructions on my blog soon.

19 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:18 am

できます。一度に食べる分づつまとめて冷凍すると後で便利です。

20 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:19 am

Question from Kumiko: Can I freeze stuffed cabbage leftovers?
Answer: Yes. I recommend freezing them in a portion that you’d be using in one meal.

21 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:30 am

半分に切るというのはキャベツを半分に切るということですね?ロールキャベツは基本的に葉が丸くて、大きいほうが包みやすいので、初めに半分に切らずに、丸のまま使ったほうが断然使いやすいです。二人家族なら小さめのキャベツを選ぶといいと思います。生のままより、私のレシピに乗せた丸のままレンジにかける方法だと簡単に葉が外れますし、作業がしやすいです。大体火が通っているので煮る時間も短縮されますし、あまりはそのまま刻んで炒め物、サラダ、餃子の具、味噌汁の具等に使えて便利ですよ。(とんかつみたいに生で食べたい分はあらかじめはずしておいて、ロールキャベツ作ってね。)

22 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:39 am

Question from Kumiko: We are a family of 2. Can we use the head of cabbage that are cut in half for stuffed cabbage, so that we won’t be wasting any?
Answer:
When making stuffed cabbage, it’s the best and easiest if the leaves are large and round to wrap. Therefore, it’d be much easier for you if you use the whole cabbage. Look for a smallish head for small households. If you use my method of microwaving the entire head, leaves are much easier to handle — to remove and wrap, and the cooking time is shorter because the leaves are cooked already. The leftover can be used in other dishes without extra cooking time. If you want to eat raw cabbage for Tonkatsu etc. then remove the fresh leaves for that first, then make stuffed cabbage.

23 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:43 am

普通の鉄火巻きのようにすし飯にまぐろを乗せ、ルッコラのペーストを上にかけて巻くだけです。または巻いてから、上にルッコラのペーストを乗せてもきれいですね。大葉の代わりと思ってください。おいしいですよ。マヨネーズとルッコラペーストを混ぜて使ってもおいしいです。

24 Mari @ Secrets of a Kitchen Wizard July 1, 2010 at 11:51 am

Question from Kumiko: Please tell me how to make tuna and arugula sushi.
Answer: Same with tuna roll. Place thin sheet of sushi rice on roasted nori seaweed. About 1/2 inch from the bottom, line up with maguro cut in stick form (1/3 inch or so) or small chunks, and drizzle arugula pesto. Roll as you would with a sunoko from the bottom tightly or roll with your hand. It’s ao shiso replacement. You can also top a little bit of arugula pesto on top of cut tuna roll pieces. It’s very similar to ao-shiso, and really yummy with the burst of fresh arugula~!

Leave a Comment