Quiz Answers

Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine. Here are the answers 1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____ A. Relaxed and have fun B. Focused and pay attention to detail 2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking? A. Frozen lettuce B. Chocolate covered asparagus C. Squid strawberry candy D. Tofu souffle 3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded: A. Wow, that just changed my life. I'm going to go home and start freezing my rice. B. We have that in common, I do the same thing all the time! 4. Where can you find an instructional sushi video featuring Morimoto? A. Sta......

Continue reading

Second Chance to Win Morimoto

Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close. But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions and here is a huge hint. Most of the answers can be found in an article in a food and wine magazine. And yes, it is available online. Got that? Anyone who has already entered a first time, may enter again. Like before only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States--sorry but this is because I'm paying for shipping. Also, you will not be eligible if you have already won a book this year on Cooking with Amy. Just choose your answers and post them in the comments section. The first four people to correctly answer all the questions will win a copy of the book. (I'm going to give the last copy to the person who got all but one r......

Continue reading

Morimoto Contest

How well do you know Iron Chef and restaurateur Morimoto? If you know him well enough, you might just win a copy of his latest book, Morimoto The New Art of Japanese Cooking. It's a book I reviewed about a week or so ago. I have five copies of this book to give away. Only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States--sorry but this is because I'm paying for shipping. Also, you will not be eligible if you have already won a book this year on Cooking with Amy. Just choose your answers and post them in the comments section. The first five people to correctly answer all the questions will win a copy of the book. Good luck! 1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____ A. Relaxed and have fun B. Focused and pay attention to detail 2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooki......

Continue reading

Pear Pecorino Potato Soup: Recipe

I know what you're thinking. What kind of still life is that? In addition to being a study in ingredients that start with the letter "P"; pear, potatoes, pecorino and pepper are also the main ingredients in a most delicious soup. You don't have to look hard to find a number of recipes featuring the combination of pear and the dry Italian sheep's milk cheese, pecorino. What's truly amazing is the range of recipes. Salads are an obvious choice, and there are sandwiches too. But how about ravioli from Lidia Bastianich? Ice cream from David Lebovitz ? The sweetness of the pear is complemented by the sharpness of the cheese and amazingly it works as well hot as it does cold. The combination is so good, it can make you rethink the ubiquity of those other classic combos like peanut butter and jelly or macaroni and cheese. I mean, you don't see peanut butter and jelly salad or macaroni and cheese ice cream! If any molecular gastronomists are reading please,......

Continue reading