I apologize for being MIA for a while. I have actually left New York to take up a cooking opportunity in Italy, go on a big adventure, and ultimately, move back to California. Until I am settled and back in San Francisco, my posts will most likely be a bit sporadic however I have already had so much delicious food and experiences here that as soon as I get the time (and internet connection!) I am looking forward to a serious blog update!
I will miss NYC and all the wonderful people there terribly but I know I will be back for visits and that I will never forget everything I learned there and all the incredible people I met.
At the moment, I am getting a crash course in Italy culture, food and landscape with my good friend from CA, Julietta. On July 8th I will start working at a villa/vineyard in Puglia, southern region of Italy.
Thanks for checking out my blog and I hope you return for another visit!
Sunday, June 20, 2010
It's not very often that I get emails about my blog so when I was recently contacted by Matt, who wanted to put up a guest post. Matt is all about neckties. He loves them as you can tell from his blog Tipedia. Matt did this awesome post that was essentially a collection of cakes he found that were decorated like ties! Here it is!
Not Your Father's Ordinary Day Ties
Labels: Guest Posts
Wednesday, June 16, 2010
I recently made summer rolls for dinner and while they were yummy, they were not even close to Vietnamese spring rolls. My first encounter with Vietnamese spring rolls was when I went to Hanoi, Vietnam while studying abroad in Singapore. Every little nook and alley was jam packed with small plastic tables and colored chairs, the kind you used in Kindergarten while doing art projects. Women were crouched down with large flat pans and mounds of lightly fried Vietnamese spring rolls oozing with delicious aromas and flavors. Throughout the night markets and at little cafes, you would have the option of fried or fresh spring rolls. I loved the crispy outside of the fried ones but in the hot and humid weather I nearly always opted for the fresh spring rolls. On a recent dinner gathering, my good friends Andy and Yihsin teamed up to make and roll the most delicious spring rolls I've had since the alleys of Vietnam. Here is a picture of Andy and Yihsin, working a filling and rolling assembly line to make their own mound of delicious spring rolls:
They served their spring rolls with a delicious fish sauce pictured here:Rice noodles
Beets, thinly sliced like matchsticks
1. Stir sugar and salt in a pot of boiling water until it dissolves. Pour it into a large boil filled with ice. Put in the raw shrimp and let it sit in the brine refrigerated for 20-60 minutes. Remove from brine and drain and rinse it thoroughly.
2. Cook the rice noodles according to directions.
3. Mix all the ingredients for the fish sauce, cover and refrigerate.
4. Working with one wrapper at a time, place the wrapper in a shallow pan of room temperature water, about 7-10 seconds per a side. Then place the sheet on a plate, fill it with all the ingredients and wrap into a summer roll. Enjoy!
Tuesday, June 15, 2010
(Adapted from Anita Lo's millefeuille)
4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided
1 1/2 cups ricotta
1/4 cup sugar
Fresh lemon juice
1. Heat oven to 325°. Phyllo: Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 tsp sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 tsp sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
2. Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste.
Sunday, June 13, 2010
Friday was my last day at work and for the past six months I had the pleasure of sitting next to this awesome and very funny girl named Pam. She sent me this picture from her phone (shout out to the Droid!) of a quesadilla she made for dinner. While the picture is slightly blurry, you can tell it looks very yummy! The recipe is quick, easy, healthy and filling. Enjoy!
Pam's Vegetarian Quesadillas
(Makes 3 quesadillas)
1 can organic black beans
1 whole tomato, diced
1/2 white onion, chopped
2/3 cup shredded cheese, (Pam recommends Monterrey and Cheddar)
1/2 avocado, sliced
3 whole wheat tortillas
1. In a pan, saute the black beans, tomato, and onion. Let the mixture simmer for about 10 minutes.
2. Place a tortilla on a plate and sprinkle the cheese on it, place the avocado slices on it. Microwave the plate for 30 seconds.
3. Place the bean mixture on the tortilla, fold, press, enjoy!
Friday, June 11, 2010
Halibut Fish Sticks with Dill Caper Tartar Sauce
(Adapted from recipe on epicurious.com)
For tartar sauce:
1/2 cup light mayonnaise
2 1/2 tablespoons chopped fresh rosemary
2 tablespoons drained capers
2 tablespoons chopped fresh chives
2 heaping tablespoons chopped dill pickles
1 tablespoon juice from dill pickle jar
For fish sticks:
2 pounds halibut fillets, cut into strips
2 cups honey panko
2 large eggs
2 tablespoons olive oil, plus more as needed
1. For the tartar sauce, mix the ingredients in a bowl. Season with salt and pepper. Cover and chill until ready to serve.
2. For the fish sticks: whisk the eggs in a small bowl. Pour the panko crumbs onto a shallow dish. Heat the olive oil in a pan over medium high heat. Douse the halibut strips in the egg mixture then generously coat with the panko. Place them on the pan and let cook until golden brown on each side, about 2-3 minutes per side. Serve with tartar sauce.
Thursday, June 10, 2010
3 broccoli stalks, finely sliced into matchsticks
3 carrots, finely sliced into matchsticks
1/2 head green cabbage, finely sliced into matchsticks
1 red apple, sliced into matchsticks
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup olive oil
1/4 white wine
3 tablespoons honey
2 tablespoons lemon juice
1. Place all the fruits and vegetables in a large bowl and mix to incorporate.
2. In a small glass, mix the ingredients for the dressing until you have an even consistency. Drizzle the dressing over the salad. Cover with plastic wrap and chill until ready to serve. At least for 15 min.
Wednesday, June 9, 2010
Sorry for the really bad picture....I had a couple cucumber cocktails by this point...
2601 West Carry Street
Labels: Travel USA
Monday, June 7, 2010
One recent evening, after our little enchilada feast, my roommate Celadon made some delicious chocolate chip cookies! She is a big fan of the Tate's Bakeshop Chocolate Chip Cookies so she decided to make a version of them. While Tate's are normally thin and crisp, Celadon's cookies had the perfect amount of chewiness while still maintaining a little crispness around the edges.
Celadon's Delicious Chocolate Chip Cookies
(Tate's Bake Shop recipe: Makes 4 1/2 dozen)
2 cups all-purpose pour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
1. Preheat the oven to 350 degrees. Grease two baking sheets.
2. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
3. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t over mix the dough. Drop the cookies 2 inches apart onto the prepared cookie sheets using one tablespoon measurements.
4. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
Friday, June 4, 2010
Thursday, June 3, 2010
Breakfast Burritos Made with Leftovers and Love
(Makes 2 burritos)
1/2 avocado, sliced
2 dollops sour cream
1 tablespoon chopped cilantro
1. Make turkey and black bean filling according to directions and set aside.
2. Crack two eggs into a skillet over medium high heat and scramble.
3. Warm two tortillas over a stove grill. Place them on a plate, add the turkey enchilada filling, scrambled eggs and avocado slices. Wrap up tortillas and add a dollop of sour cream and some cilantro. Enjoy!