Archive for February, 2010

  • Shhh… I actually made this on Saturday but if you don’t tell anyone, neither will I! I know brussels sprouts aren’t most people’s favorites, but for some reason in the past couple of years I have fallen in love with them. They can be a little bitter, but if they’re cooked right (especially golden brown… with bacon) that harshness mellows right out and instead they taste a little caramelized and little like green-vegetable popcorn. Or maybe that’s just my imagination. In this case I shredded the brussels sprouts so they cooked through more quickly, and the lively flavor of the...

    Sunday Dinner: Shredded Brussels Sprouts with Bacon and Lemon Butter

    Posted on 2010.02.28 | No Comments
    Shhh… I actually made this on Saturday but if you don’t tell anyone, neither will I! I know brussels sprouts aren’t most people’s favorites, but for some reason in the past couple of years I have fallen in love with them. They can be a little bitter, but if they’re cooked right (especially golden brown… with bacon) that harshness mellows right out and instead they taste a little caramelized and little like green-vegetable popcorn. Or maybe that’s just my imagination. In this case I shredded the brussels sprouts so they cooked through more quickly, and the lively flavor of the...

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  • alo = aloe + wheatgrass = weird

    Posted on 2010.02.26 | No Comments

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  • Pain Perdu @ Cafe de la Presse

    Posted on 2010.02.25 | No Comments

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  • I can tell we’re specializing here in dishes that look really cook and impressive but in fact are easy to through together. In fact Monday’s dinner was simple from top to bottom, from the braised scallops to the blueberry cheesecake ice cream (stay tuned for those recipes). The roasted baby artichokes were the dish that took the most prep, but even then, the actual making is simple. And with the instructions in my trusty copy of Saveur (which had a great feature on artichokes a while back), it’s a cinch to prep the baby artichokes. Basically for each baby artichoke,...

    Roasted Baby Artichokes with a Garlicy Twist

    Posted on 2010.02.17 | No Comments
    I can tell we’re specializing here in dishes that look really cook and impressive but in fact are easy to through together. In fact Monday’s dinner was simple from top to bottom, from the braised scallops to the blueberry cheesecake ice cream (stay tuned for those recipes). The roasted baby artichokes were the dish that took the most prep, but even then, the actual making is simple. And with the instructions in my trusty copy of Saveur (which had a great feature on artichokes a while back), it’s a cinch to prep the baby artichokes. Basically for each baby artichoke,...

    Continue Reading...

  • For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

    Sunday Dinner: Bah Kut Teh

    Posted on 2010.02.14 | 1 Comment
    For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

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  • "Creme Brulee" @ Absinthe

    Posted on 2010.02.13 | No Comments

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  • I <3 my mini Zazas!

    Posted on 2010.02.13 | 2 Comments

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  • Sheeps Milk Ricotta Tart @ One Market

    Posted on 2010.02.12 | No Comments

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  • Emilia’s Pizzeria opened in the fall and from the friends & family opening onwards has been gathering the kudos. It’s a small shopfront (still no sign, although I think I saw it leaning up against the wall when I picked up my pie tonight) and Keith Freilich, the owner, mans it by himself, from answering the phones (it’s a good idea to order your pizza ahead of time if you expect to get one) to making each and every pie. And the pizza? It’s a large 18″ pie with thin crust (sort of NY style) with the edges have that...

    That Sauce Makes the Pie

    Posted on 2010.02.10 | No Comments
    Emilia’s Pizzeria opened in the fall and from the friends & family opening onwards has been gathering the kudos. It’s a small shopfront (still no sign, although I think I saw it leaning up against the wall when I picked up my pie tonight) and Keith Freilich, the owner, mans it by himself, from answering the phones (it’s a good idea to order your pizza ahead of time if you expect to get one) to making each and every pie. And the pizza? It’s a large 18″ pie with thin crust (sort of NY style) with the edges have that...

    Continue Reading...

  • Sunchokes may also be known as Jerusalem Artichokes, but they are no artichoke. In fact they are all brown and knobby and look a lot more like overgrown ginger (but don’t taste like ginger) than anything else. I feel like we’ve been seeing sunchokes everywhere (Top Chef anyone?). Lately they’ve been all over restaurant menus too — from fried to pureed — which I really enjoyed — and I was excited to see the sunchoke recipe in the latest issue of Fine Cooking. I whipped up a bunch of the roasted sunchokes with artichoke hearts today during the Super Bowl...

    Sunday Dinner: Sunchokes

    Posted on 2010.02.07 | No Comments
    Sunchokes may also be known as Jerusalem Artichokes, but they are no artichoke. In fact they are all brown and knobby and look a lot more like overgrown ginger (but don’t taste like ginger) than anything else. I feel like we’ve been seeing sunchokes everywhere (Top Chef anyone?). Lately they’ve been all over restaurant menus too — from fried to pureed — which I really enjoyed — and I was excited to see the sunchoke recipe in the latest issue of Fine Cooking. I whipped up a bunch of the roasted sunchokes with artichoke hearts today during the Super Bowl...

    Continue Reading...

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