Expect an exotic menu at this couple’s table – The Virginian

It all started with a Century Duck Egg.

Miki Mizuki and Amber Allen shared the brined, aged delicacy for their first date, a Valentine’s Day lunch last year. The daring food choice was a sign of things to come.

They later experimented with raccoon, beaver, black bear, pheasant, quail, squirrel, limburger cheese and durian fruit. They discovered they weren’t too keen on squirrel but were on each other.

This November, the two will wed.

Mizuki, who says he’s “forever 40,” and Allen, 27, manage to cook together five or six times a week – and entertain frequently – despite their busy schedules, working at the Hampton VA Medical Center and staying physically fit.

He’s the hospital’s acting chief of physical medicine and rehabilitation and plays competitive tennis up to five times a week. She’s the clinical
dietitian, runs 12 miles several times a week and takes latin dance lessons. They both practice yoga.

Allen’s background – she has a bachelor’s in human nutrition, foods and exercise and a master’s in health sciences – has helped shape her preference for trusting tested recipes during adventurous menu planning. Her go-to favorite is epicurious.com, a website that offers recipes from Gourmet and Bon Appetit magazines, cookbooks and chefs.

“They even have a phone app, which comes in handy at the grocery store,” Allen says.

Mizuki is a more free-form cook.

“I like to find a new ingredient and make something up,” he says.

Allen calls her fiance fearless in the kitchen, and says “he likes his food like he likes his friends – diverse.”

Mizuki’s love of diversity is born from a Japanese heritage combined with a California and New England education and years of extensive travel. His friends from all over the map – Bosnia, Bulgaria, Japan, Romania and Ecuador – have lent flavors or cooking methods to the many parties and gatherings he regularly hosts at his Chic’s Beach home in Virginia Beach.

The Fourth of July is reason for his big annual beach party, when a sturdy sheet of plywood transforms the pool table into a groaning board filled with food offerings for and from guests. When those folks can’t go home for Christmas, Thanksgiving or other holidays, Mizuki is happy to host the festivities.

A recent gathering included extended family members and friends, including next-door neighbors Dennis and Debra Kenzig, who have been invited many times to share meals.

“We’ve been mooching off him for over eight years,” Dennis says, laughing. “He makes entertaining effortless and easy.”

Allen’s presence completes the picture perfectly.

“And her desserts are restaurant level!” exclaims wife, Debra, toasting the happy union with a raise of a glass and a sip of wine.

Most of Mizuki and Allen’s meals involve ample amounts of fresh-from-the-market vegetables cooked on the grill. This night, they serve serve fennel, green beans, peppers, spicy indian eggplant and king oyster mushrooms, one of their favorite asian market finds.

The couple’s active lifestyles require plenty of protein, and Italian sausage fills the bill on the menu. Dessert usually revolves around whatever fruit is in season, and tonight it’s a scrumptious bread pudding featuring the donut peach.

Allen saved the grocery receipts to show that serving fresh, healthy food doesn’t have to be expensive.

“This meal for five was about $4 a person, and we have leftovers,” she says, then adds, “It doesn’t always work out that way, though.”

And she punctuates that statement with a mischievous giggle.

RECIPES

Chilled Cucumber-Tomato Salad with Roasted Cumin Corn

Makes: 4 servings

-1 12-inch English cucumber, peeled, seeded and cubed
-1 medium tomato, cubed
-4 tablespoons balsamic vinegar
-1/2 teaspoon roasted cumin
-1 cup corn (cut from ear of cob)
-1/4 cup feta cheese
-Salt and pepper, to taste

In a small bowl, combine cucumber, tomato and balsamic vinegar.

In a separate bowl, sprinkle roasted cumin on corn, and toss to coat evenly.

Divide cucumber-tomato mixture evenly on four chilled plates. Top with corn and feta, and season with salt and pepper.

 

Artichokes with Garlic Aioli

Makes: 4 servings

-2 globe artichokes with stems (see note)
-2 tablespoons minced garlic
-1/2 tablespoon olive oil
-1/4 cup mayonnaise
-1 tablespoon fresh minced parsley

Place artichokes in a large pot and cover with water. Put a heat-resistant small plate or bowl atop the artichokes to keep them submerged. Cover pot, and boil for 55 to 60 minutes.

In a small pan, saute garlic in olive oil until lightly browned. Remove from heat.

In a bowl, combine mayonnaise, parsley and sauteed garlic. Divide mixture evenly into four ramekins or small bowls. Cover until ready to serve.

Remove artichokes from boiling water. Place stem-side up in a colander to drain. Cool to room temperature, then slice artichokes in half through stem.

Place artichoke halves on salad plates and serve with aioli, or garlic mayonnaise, in ramekins.

Note When selecting artichokes, look at the diameter of the stem. Larger-diameter stems are delicious and should not be discarded!

 

Italian Sausage with Vegetables over Penne Pasta

Makes: 6 servings

-18 ounces Italian sausage
-1 tablespoon canola oil
-1 tablespoon minced garlic
-2 large king oyster mushrooms (can substitute button or baby portobello mushrooms)
-1/2 large red bell pepper, diced
-2 cups chopped baby bok choy
-4 ounces grape tomatoes, halved
-16 ounces penne pasta
-Olive oil

Slice sausage into 1/2-inch pieces; sausage slices easier if partially frozen. In a large pan, saute sausage in canola oil with garlic. Once sausage has browned, add mushrooms, bell pepper, baby bok choy and tomatoes and cook until bok choy begins to wilt.

Boil pasta in a large pot of water with a dash of olive oil until al dente, about 10 minutes. Remove from heat, and rinse with hot water in colander.

For each serving, top 1/2 cup of pasta with 1/2 cup of sausage-vegetable mixture.

 

Grilled vegetables

Makes: 4 to 6 servings

-1 cup grape tomatoes, whole
-1 fennel bulb, sliced 1/4-inch thick
-1 bunch scallions, roots trimmed
-2 Chinese eggplants or 10 Indian eggplants, sliced 1/2-inch thick
-10 ounces green beans, ends removed
-Olive oil spray

Place vegetables on grilling grate, and spray liberally with olive oil.

Over medium-high heat, grill vegetables until lightly charred, about 8 to 10 minutes.

Remove from heat and place on serving platter.

 

Amaretto Bread Pudding with Vanilla Custard and Sauteed Donut Peaches

Makes: 12 servings

For pudding:
-1/2 tablespoon butter
-1 pound sweet bakery bread (such as pantone or Italian raisin bread), cubed
-6 large eggs, lightly beaten
-3 cups whole milk
-1 cup sugar
-3/4 teaspoon nutmeg
-3 tablespoons amaretto
-1 cup heavy cream
-1 teaspoon vanilla extract

For the custard:
-2 cups whole milk
-1 cup light vanilla soy milk
-8 large egg yolks
-1/2 cup sugar
-1/4 cup cornstarch
-1/4 teaspoon salt
-1 tablespoon unsalted butter
-1 teaspoon vanilla extract

For the garnish:
-4 donut peaches, peeled, pitted and cut into 1/2-inch slices
-1/2 cup sliced strawberries
-4 tablespoons butter
-1 tablespoon light brown sugar

Heat oven to 350 degrees.

Butter a 13-by-9-by-2-inch glass baking dish.

For the pudding, in a large mixing bowl place cubed bread, eggs, whole milk, sugar, nutmeg, amaretto, heavy cream and vanilla. Gently fold to blend. Pour mixture into baking dish. Bake uncovered until lightly browned on top, about 65 minutes. Cool to room temperature.

For the custard, heat milk and soy milk in saucepan over medium heat until hot but not boiling. In a small bowl, whisk egg yolks, sugar, cornstarch and salt until smooth. Gradually add warmed milk to yolk mixture, whisking gently but constantly. Pour mixture into saucepan, and heat over medium-low heat until thickened, about 10 to 12 minutes, ensuring that mixture does not boil by stirring constantly. Pour custard through fine-mesh sieve into dry mixing bowl. Stir in 1 tablespoon of butter and vanilla. Chill custard in sealed container or with plastic wrap resting on surface to prevent film from developing.

For the garnish, briefly saute peaches and strawberries with butter and brown sugar over medium heat until lightly caramelized.

To serve, spoon 2 to 3 tablespoons of the custard in center of dessert plate. Use back of spoon to swirl in even circle. Place 3-inch cut square of bread pudding in center of custard circle. Spoon caramelized peaches and strawberries on top.

– Recipe Sources: Miki Mizuki and Amber Allen

Judy Cowling, jcowling3@cox.net