2006年05月13日
筍のこんがり焼き
うーん、、、更新作業がサボリ気味だ。
具合大丈夫って連絡もらったりして、ご心配おかけしてますが、いやぁ、、、体はいたって健康、元気なのです。実は、仕事が、忙しかったりします。そんなわけなので、ご安心ください。
さてさて、筍のこんがり焼き。
お手軽、お手軽な方に流れてしまう私にとって、普段使う筍って、な～んか茹でたものばかり。まぁ、これはコレで美味しいんだけどサ、たまには筍の違った旨さを味わいたいなぁ、、、と思っていたところ、なにかの雑誌でお手軽なこんがり焼きを発見したというわけだ。
作り方は、小ぶりの筍を縦に４つ割り。それをフライパンでソテーしてから、オーブンで焼くだけ。そうそう、味付けは、塩・胡椒・オリーブオイルといたってシンプル。
焼きたての筍は、ほっくほくで旨い。
味付けがシンプルなことで、筍本来の味が口いっぱいに広がる。
皮付きの小ぶりな筍ほしさに築地まで買いだしにいったりしたけど、作ってよかったなぁ、、、と思う一品だった。
- by reitaro
- at 11:23
comments
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けいこさん
そうなんです。体調はすこぶる順調なんですよ！
へぇ～、スポンジケーキにマヨネーズを入れるなんてビックリです。ふんわりメカニズムがありそうですよね。
そうそう、けいこさんに教えていただいてから、我が家の卵焼きはマヨネーズが定番になりました♪
こんにちは ご無沙汰しております。
reitaroさんが順調で何よりです。
先日、友人の新生児を抱っこしてきましたが
赤ちゃんは宝物です。
さて、最近また微妙に仕事が変わりまして業務の一部で
某お料理サイトのデータの集計もしています。
その中でお客様のヘルシークッキング案というのを拝見していて、
フライパンで作るスポンジケーキという案のレシピにマヨネーズが登場してました。
ふんわりさせるメカニズムがマヨネーズにあるんでしょうか？
もう少し暇になったら調べてみようと思いつつreitaroさんのことを思い出ました。
最近娘がたけのこが好きということがわかり
reitaroさんのこんがり焼きも食卓にあげてみようと思います。