Lighter Bread Pudding with Salted Caramel Sauce

This Cooking Light recipe made for a nice birthday dessert for a friend of mine who loves the stuff. We garnished with whipped cream which is not part of the recipe.

You can toast the bread, make the sauce, and make the custard ahead if you like (I did) but don’t soak the bread too early.

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Candied Japanese Sweet Potatoes

I tried this out as a potential Thanskgiving recipe. I don’t think it’s happening for this, but these were interesting. It was my first time using Japanese sweet potatoes (found at the farmers market) which were a little starchier than I expected.

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Matsutake Sukiyaki

Yum! What a fun new Japanese recipe to put into the rotation. And a good use for matsutakes which were again available at the market.

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Beef Pot Roast

Terrific CL recipe! John was over the moon about it. And it went particularly well with some of our friend Amy’s leftover homemade bread.

I used a two-pound bottom roast instead of a three-pound chuck roast and it still worked out great.

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Quick Ponzu Salmon

This has been my go-to method lately when I need a quick, Asian-ish salmon for a main or Japanese breakfast. Continue reading

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Miso Slaw

Recipe from CL that makes a TON. I’d recommend only dressing half to keep leftovers fresh. We had this with the quick ponzu salmon I’ve been doing lately (recipe to follow).

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Japanese Breakfast

This is probably my favorite breakfast, and I finally made it at home for once! Thanks, homemade Japanese pickles, for inspiring me to do so. This is more a meal that you assemble than make, particularly if you have leftover miso soup hanging around.

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