Archive for January, 2012

January 25, 2012

Butternut pumpkin miso soup

by 田草川(たくさがわ)かおる


January 24, 2012

Why I cook

by 田草川(たくさがわ)かおる

I cook because I love to, it’s so fun and stimulating for me.

For some people, it may be considered as a chore,

something you want others to do for you,

but for me, being in the kitchen brings joy and pleasure.


The oldest memory of cooking for me is when I was three.

I still remember how I was so proud to chop some carrots for my mother,

using a REAL knife!


Since that day, I have cooked for my families and friends,

made wedding cakes, done catering parties,

made 100 obento (Japanese style lunch box) for picnics,

and a lot of other things that  other people would say,

“Why did you do that!?”

in a shocked voice:-)

The answer is quite simple.

Because I love it.



These days, I cook to make my family happy.

Especially my daughter, Yumi.

Looking at this smile, I can put on an apron and stand in the kitchen,

baking a batch of muffin for her breakfast any morning.



January 24, 2012

Butternut Pumpkin with Blue Cheese Sauce

by 田草川(たくさがわ)かおる

Butternut pumpkin was on sale! It was only $0.79/kg

so even though I never bought it before, I decided to cook something with it.

Cutting in thick slices and steaming, like I do with other pumpkins,

this one was more solid and a bit “fibery”.

Since I was planning to cook pasta tonight, I decided to turn this into

an entree.


Step 1: Cut pumpkin in thick slices, about your index finger width.

Take off the skin and put it in a thick saucepan with 3 Tablespoon water.

Cover with lid and cook on low heat for 5-7min, until the pumpkin is cooked

but not to soggy.

(This can be done anytime during the day when you have the time)

Step 2:  Roast some walnuts on a pan over low heat. Be careful not to

burn it, which I do from time to time 😦

Set aside.

Step 3: Melt 1T  blue cheese with 1T milk, simmer on low heat until the

cheese melts.

Arrange pumpkin on plate, cover with sauce, sprinkle walnuts on top.

Very simple, yet rich in flavor. I just gave my daughter the pumpkin without the sauce.

I think if you cut the pumpkin into smaller pieces, and make more cheese sauce,

it will go well as a pasta sauce!

Took less than 10min, yet looks and tastes great 🙂 YUM YUM!!

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