カテゴリ:Welcome Lunch( 2 )

Update from the Welcome lunch

I didn't make the welcome lunch that I planned to.

The day before the welcome lunch, my small group and I made an appreciation lunch for the pastoral staff at TBC. It was fancy. We had a menu for adults and one for children.

Anyways for the children, one of the dishes was chicken strips. It was so good that Nami and I decided to make it for the welcome lunch. (Okay more like Nami decided, I kinda had my heart set on the Nicoise Salad but I agreed in end. They were good.)

We served chicken strips with a green salad with sherry vinegrette and baguettes made with natural yeast. Those baguettes from the Hillside Pantry were so good. The dressing was good too, if an Italian guy comes back for more salad, then it must be good.

This was actually very simple to make, just three ingredients plus seasoning in the batter. Three points which made this turn out so well. One, I used cold water to make the batter right before frying and when I was using the batter then I put it in the fridge. Two, a mixture of olive oil and canola oil for frying. Three, dijon mustard in the batter.
[PR]
by ekwok | 2007-06-15 00:56 | Welcome Lunch

Welcome Lunch!  ようこそランチ!

My church in Tokyo, Tokyo Baptist Church is planning to start a new thing to welcome new guests. It's a bit intimidating to go to such a "big" church so this is a way for newcomers to get to know other newcomers and some other church members over a light meal.

僕の東京にある教会はお客さんのために新しいサービスを始まります。大きい教会に初めて行くことは緊迫{きんぱく}した状況{じょうきょう}だと思うから、新顔{しんがお}とほかの新顔と教会の人々は一緒に食べて話せます。

I'm excited. I can try out my cooking on people who have no idea who I am. Not only that but people from a variety of countries and backgrounds. Maybe I'll be able to meet someone who would give me a job.(^-^)

楽しみ。関係なくて知らない人々に僕の料理をします。その上にその人達はいろいろな国から来てバックグラウンドがあります。もしかして僕に仕事を上げることが出来る人合えるかな。ハハハ。

Gotta try me best.

頑張る。

I'll just be cooking sometimes, other times another group will be cooking.

時々料理をして時々他の人は作ります。

For the first meal, currently I'm thinking of something I made in cooking school, Salade Nicoise. From Wikipedia, it seems Pan-bagnat is a sandwich version of Salade Nicoise that's served in Nice. I don't like the idea of soggy bread so much so I think I'll just put some slices of french bread with a lemon-thyme butter on the side. The lemon will go well with the lemon vinegrette of the salad and the thyme will match the garlic and thyme I'll be using with tuna.

最初のは料理学校で作った物をすると思います。ニース風サラダと言うサラダです。パン・バンヤと言うサンドはフランスパンにニース風サラダを入れたサンドです。このサンドはニースのクラシックなサンドです。

しかしジメジメしたサンドはあまり好きじゃないから、僕は別にフランスパンとレモン・タイム・バタをおくと思います。バタのレモンの味はレモンのドレッシングに合ってバタのタイムの味はにんにくとタイム使ったまぐろに合う。

In class, we used a salamander to brown the surface of the tuna but when I made the same dish at home, I seared the tuna in a pan. (Unfortunately, I don't have a salamander at home.) I think it tasted a lot better. The メイラード反応はもっと。。。advanced and intense(日本語で何と言いたらいいですか?)。

I'm not 100% fixed on that but for now that'll probably be the first welcome lunch.
[PR]
by ekwok | 2007-04-16 00:44 | Welcome Lunch