Guest: Author Patricia Kiyono /Antipasti

I promised appetizers and antipasti, but things have been hectic here at Casa di Familia, (The Family House), so when I saw that my friend and partner on another blog, Patricia Kiyono, posted a great recipe, I knew it would make wonderful antipasto. I asked her to do a guest spot to get  me up and running again and she has graciously obliged. Technically, these would be  the salada, not antipasti, but we’re not quibbling here!

So I will turn this over to my Friend, who will discuss Food and Family.

Thank you for lending me a hand,Patricia!

 

 

Although I read blogs of all kinds, the last place I ever expected to

write a guest post would be a food blog! I love to eat, but my time in the

kitchen is very limited. You see, my hubby and I have a rather unique

distribution of labor. Because of his work hours (3 AM to noon), he came

home long before I got done with my teaching job. And although I CAN

cook, it made more sense for him to prepare the meal and get it on the table

than wait for me to do it. So I’ve always done the cleanup.

Since he’s a mixture of Scottish, Dutch, and German, his idea of a

meal is meat and potatoes – and not much else. I need my veggies – for one

thing, my Japanese mom ALWAYS had lots of veggies on the table, and for

another thing, the heavy food did awful things to my waistline. So I learned

to prepare and keep a variety of veggies on hand that I can quickly assemble

when needed. Sometimes I make a bunch ahead of time. Tonette asked me to

share a few of my favorites. My go-to vegetables are cucumber and tomato,

so I’m sharing a few ways I serve them:

First, here’s a simple and delicious way to serve cucumbers. My mom

used to make this all the time. Cookbooks and online recipes call for

Japanese or Persian cucumbers (they’re skinnier and have fewer seeds), but

since specialty food stores weren’t around back when I grew up we used

regular ones, and it tastes just fine.

Sunomono:Japanese Cucumber Salad

Sunomono:Japanese Cucumber Salad

 

Sunomono (Japanese Cucumber Salad)

2 large cucumbers, sliced as thinly as possible

1 teaspoon salt

3 Tablespoons rice vinegar

1 Tablespoon sugar (or substitute)

¼ teaspoon soy sauce

1 teaspoon sesame seeds

Sprinkle salt over cucumber slices and let sit for five minutes, then squeeze

out the water (I set them in a colander then cover with paper towel and push

down, but mom had a special veggie press like THIS ONE)

Mix rice vinegar, sugar, and soy sauce until sugar dissolves. Add to

cucumbers and top with sesame seeds. The picture here has wakame

seaweed added, which is also good – but I don’t always have wakame in the

house – it’s still good!

Doesn’t that sound easy? Another easy veggie that my kids love is

Caprese Salad, especially in the fall when our family and neighbors share

An Italian  Antipasti

An Italian Antipasti

their over-abundant gardens with us. I was first introduced to this delicious

and simple side dish when I went to Italy over 40 years ago.

Caprese Salad

1 large tomato cut in quarter-inch slices

4 to 6 oz fresh mozzarella cheese, cut in quarter-inch slices

4 teaspoons balsamic vinegar

1 Tablespoon olive oil

basil leaves

salt and pepper to taste

Arrange slices on a large plate or platter, alternating between tomato and

cheese. Drizzle with olive oil and vinegar. Season with salt and pepper to

taste. Garnish with basil.

Really, nothing to it – and it’s delicious. I call it a non-recipe recipe.

So for a bigger challenge, try combining the tomato and cucumber in a

Greek salad. In 2008 my youngest daughter did a semester abroad while she

was in college, and she chose a program on the beautiful Greek island of

Paros. I brought a friend with me to visit (gotta make sure the kid is eating

right!), and we fell in love with the cuisine. And almost every day we had

one of these delicious, simple salads.

Patricia Kiyono's Greek  Salad

Patricia Kiyono’s Greek Salad

Greek Salad

(two large servings)

1 medium tomato, cut into cubes

1 small cucumber, peeled and cut into pieces similar to tomato

¼ medium red onion

¼ cup crumbled feta cheese

3 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

a bit of oregano

Most recipes call for kalamata olives, but since I don’t like those I leave

them out.

Combine veggies and cheese. Combine olive oil and vinegar and pour over

the top. Garnish with oregano.
I really hadn’t planned it this way, but I see that these recipes are from

three different countries I’ve visited and loved. And I noticed that the people

in these countries don’t suffer from obesity the way we do here. I’ve

skimmed through all sorts of articles about why Italy, Greece, and Japan

have fewer problems than Americans do, and I think it boils down to a

combination of diet and lifestyle. So now that I’ve adopted some of their

foods, all I have to do is copy the rest – as soon as I find some mountains to

climb, ruins to investigate, and canals to row through!

In addition to adding to my dinner menus, my travels have sparked

my imagination, resulting in some of my published romances. After visiting

Greece, I wrote Aegean Intrigue, published by Astraea Press in February

2012. And as a tribute to my Japanese heritage, I wrote The Samurai’s

Garden, published by Astraea Press in November 2012. I’d love it if you’d

click on the titles to learn more about them!

 

You  can learn more about Patricia and her work  at these sites:

Patricia Kiyono’s Author Website

Patricia Kiyono’s Author Blog

Patricia Kiyono’s Author Facebook

You can see more through Goodreads, Amazon, Astraea Press and she is with me at

Four Foxes, One Hound

(She’s the Monday Fox; I am the Friday Fox; we have a couple of other Foxes and a Hound there, as well! Please  drop in sometime.)

Again, thank you,Patricia Kiyono!

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13 thoughts on “Guest: Author Patricia Kiyono /Antipasti

  1. Hotly Spiced

    That’s a lovely Greek salad and I do love the sound of those pickled cucumbers. I don’t envy your husband having to be at work at 3am! That would be very challenging xx

    Reply
    1. Patricia Kiyono

      It was a challenge! The nice thing was that he was always home when our kids got out of school. He’s been retired for almost fifteen years now, and he STILL gets up super early. The cucumbers are a nice, light veggie. Thanks so much for visiting!

      Reply
    2. Tonette Joyce Post author

      Mine sometimes get HOME at 3 AM Charlie! At one time, he was coming in after 3 Am and I was leaving at 4 Am to go to the bakery…but we survived!
      Thanks for all of your support.

      Reply
    1. Patricia Kiyono

      That’s fabulous! It’s so amazing to see how popular Asian food has become. When I was growing up the only way we could get real Japanese food was to travel to Chicago (a five-hour trip for us) or wait for packages from relatives in Japan!

      Reply
      1. Bam's Kitchen

        Hello Patricia-san! We lived in Yokohama before moving to Hong Kong and we miss all of the favourites but thankfully can still can many of the things I used to love. One of my favourites was Japanese pickles. Wishing you a super day. Ja Mata, BAM

    1. Tonette Joyce Post author

      Thank you for taking the time to say hello to Patty here, Fae. She is a co-Fox of mine of “Four Foxes, One Hound”…she’s a teacher, a writer and accomplished musician and she wears other hats, as well.

      Reply

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