I learned a technique when making poached eggs where you create a vortex in the water just prior to dropping in the egg and it creates this perfect looking egg. Simple you say, but it was new to me and it worked like a charm. I also never made my own mayonnaise or a french omelet. All it takes is focus and it was simple, nice to look at and light tasting.
But enough about our afternoon of eggs. I had never worked with Asian food and was excited by the thought. We spent one morning making Nori Maki and Miso Vegetable Soup. How excited was I to make these rolls and to better understand what it takes when we buy sushi for dinner. I was amazed how easy it was to assemble. The best part of the maki was actually the tempeh we used along with the vegetables and rice. We marinated and baked the tempeh prior to cutting into small pieces.