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Monthly Archives: March 2009

Two winter gratins: squash and leek, cauliflower and fennel

[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 […]

Miso sauces and a marinade

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

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 […]