[I nearly forgot about this article, so with winter is coming to a close here in California…] Gratins are an excellent merging of comfort food and decadence. I mean, what do you do with leftover winter squash or root vegetables? Add cheese! Add cream! Bake until bubbly! Members of the onion family, such as leeks […]
Monthly Archives: March 2009
Miso sauces and a marinade
Monday, 9 March 2009
I enjoy reading Elizabeth Andoh’s Washoku: Recipes from the Japanese Home Kitchen, which includes a very useful collection of ingredient tips. She provides nearly two dozen sauce and broth recipes, which are fun to improvise on, such as the dashi I wrote about a while back. So today I present my trusty miso marinade, along […]
Chai, version 2.0
Wednesday, 4 March 2009
Okay, I think this is an improvement over version 1.0 of my chai recipe. While the spices still need optimization (i.e., to attain southern Indian resto quality), it is better. Part of what greatly helps is the use of evaporated milk (but not sweetened condensed). You might ask, “Why not use fresh whole milk, rather […]