Cornstarch is the thickener here instead of eggs. The amount of cornstarch determines the firmness of the blancmange: 2 tablespoons yields a very soft pudding, whereas 3 tablespoons yields a rather firm one. There are quite few variations you can play with this pudding: For a richer pudding, use evaporated milk or half-and-half instead of […]
Category Archives: Food
Basil Pesto Sauce
Friday, 25 August 2006
I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil. When serving this over pasta, I add a generous amount of freshly ground pepper and […]
Vegetarian Carbonara Pasta
Thursday, 24 August 2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery. This recipe would serve two people. Boiled peas, or sautéed zucchini, nicely complements this […]
Variations on risotto
Wednesday, 23 August 2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven. Here are some ingredient ideas: While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the […]
Chai
Thursday, 1 June 2006
For me, the best chai comes from a couple south Indian restaurants, Dasaprakash and Saravana Bhavan. (I’m usually disappointed by the Americanized café take on this drink: too bland or too cloying.) This recipe is certainly not perfect, but it’s a start. Use a full flavored, fermented black tea like Assam, Ceylon or English Breakfast. […]
Baklava
Sunday, 19 March 2006
There are three parts to this recipe: making the syrup, making the nut mixture and assembling the whole thing. The first two can be done ahead of time. Interestingly, the pastry doesn’t get soggy over time, so the flavor and texture actually improve a day or two later! This dish is dedicated to Samuel and […]
Yummy Bay Area eateries which are closed, sadly
Saturday, 31 December 2005
There are quite a few restaurants I miss because they are no longer open. Sniff. Since this article is derived from my old 1.0 site, it provides a historical perspective. After all, the previous cooks or owners might have opened newer places!
Dreadful eateries which are closed, thankfully
Monday, 4 September 2000
Here is an old list of restaurants, now closed, where my tastebuds were abused. Yes, rather negative, but I wish to include this entry (from my old 1.0 site) for historical accuracy. (On the plus side, it is a really short list!) It would be rather amusing if the people who ran these places opened […]
Brown Rice, Bulgur and Nut Pilaf
Thursday, 1 July 1999
Originally from Pamela Rino Evans, I’ve only lightly modified this dish. Experiment with nuts: I’ve used a mix of pine nuts and pecans, as well as cashews and pecans. You can also substitute chervil for the parsley. For extra spice-pep, add some cinnamon and/or ground coriander at step 3.