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Tag Archives: recipe
Posted on 08-Jan-2008
I've often wondered why yellow cake with chocolate frosting is no longer as popular as it was in my childhood. I love the contrast between a simply flavored (vanilla) sponge and a rich frosting of chocolate or coffee. But when I'm at a bakery, grocery store or restaurant, what I ...
Posted on 06-Jan-2008
Childhood memories of jaw-achingly chewy, hard caramel bits forever stuck to my teeth persisted for a long time. It wasn't until encountering softer, deep flavored examples did I feel that I properly entered the realm of delicious caramel.
I've wanted to make caramel sauce, but have been discouraged by my fear ...
Posted on 02-Dec-2007
Making chocolate chip cookies is easy, and many recipes exist for this Ultimate of Snacks. Mine is a bit more "adult," especially if you're able to find similar ingredients. Darker, more molasses-y brown sugar offers a more deep, almost anise-like flavor (without being too much like licorice, though). Try to ...
Posted on 07-Oct-2007
In late September I noticed that the local Japanese market was selling matsutake mushrooms. Being a seasonal delicacy —they're foraged from the wild, as they don't take to cultivation— matsutake are quite pricey! But the spicy smell called out to me, and I couldn't resist a cooking experiment.
After some web ...
Posted on 29-Sep-2007
Dashi is a broth and a staple in many Japanese soups, sauces and stews. The ingredients are inexpensive (well, if you have easy access to a Japanese or Asian grocery store), and it's a breeze to make!
Avoid boiling with kelp, and don't let the bonito flakes steep for too long ...
Posted on 22-Sep-2007
One of my fondest food memories of London was at FishWorks in Chiswick. They prepared a whole bass with garlic, olive oil and herbs (rosemary and/or bay leaves), served hot from the parchment packet in which it was roasted. Oh, my, was it amazing.
Photo by Simon.
This recipe is my attempt ...
Posted on 10-Sep-2007
In spite of my lifelong exposure to Mexican food, I haven't eaten posole (a.k.a., pozole) before. I love dishes made from masa (tamales!), and the lime-treated corn kernels which get ground into masa flour are also referred to as posole or hominy.
The motivation for this recipe comes from Deborah Madison's ...
Posted on 28-Aug-2007
We planted three tomato plants back in early May. All of them are in one 6 foot by 9 foot bed —with the Sun Gold cherry tomato plant now taking over the entire bed. When I turn my back, another dozen orange globes fall to the ground. The poor Stupice ...
Posted on 05-Aug-2007
Ah, coffee ice cream. It can be a challenge to make or find a good one: Sometimes too bitter, or too much grit. Sometimes too sweet. Sometimes too un-coffee-like in flavor due to strange freeze-dried coffee or espresso powders. Sometimes too weak in coffee flavor. But the recipe by Elise ...
Posted on 02-Aug-2007
Back in school, my friends Ananda, Carolyn and I used to frequent a small Middle Eastern eatery in a half-empty strip mall in Pomona. Their hummus was divine: it came with either a swirl of paprika-infused olive oil or grilled meat, and a basket of warm pita bread. Sadly, according ...
