August 2010
1 post
brooklynvegan commenters are angry and...
pitchforkreviewsreviews:
July 2010
4 posts
Beirut - MHOW 07.05.10 →
It’s been a long time since I’ve wanted to blog after coming home from a show, but Beirut tends to have that effect on me. It’s no secret that Beirut is one of my favorite bands, and…
Meatless Monday: Watermelon Gazpacho →
Through a recent experiment with classic gazpacho, I learned that I am not into eating tomato-based ones. It kind of feels and tastes like I’m drinking a salad. But, watermelon gazpachos…
The Wrong Coast →
I hate to say it, but I’m starting to think that I’m on the wrong coast. While sweltering weather is forecasted for NYC once again, the weather is absolutely gorgeous in San Francisco and…
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June 2010
11 posts
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Basil Ice Cream →
Basil comes in huge bunches at the Park Slope Food Coop (for $1.30!), and I only used a small portion for a gazpacho that I made. In true spirit of wasting less, I looked for other ways to…
Love Is An Astronaut →
via BrooklynVegan
Man, things have been so quiet here. Meanwhile, I’ve been cooking up a storm on my Tumblr. So, it’s time for a change. It’s time for my two passions to meet on this…
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Roast Chicken Fail
Looks good, right? Too bad it ended up being a nightmare. I followed Thomas Keller’s recipe from Ad Hoc for Roast Chicken with Root Vegetables. If only I had filmed the entire journey! I struggled with identifying the top from the bottom, which is quite embarrassing. The reason I couldn’t locate the wishbone was because I was feeling around the wrong end. Oops! The comedy...
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Quinoa Tabbouleh
Quinoa is an amazing little seed. WIth its high protein content, quinoa always keeps me full (which keeps me from snacking). I’ve been looking for a new way to eat it, and The Kitchn’s recipe for quinoa tabbouleh sounded like an amazing meal for a summer night.
After trying the white, red, and black varieties, I have to say that my favorite is white quinoa. I’m not into...
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Green Tea Ice Cream
Homemade green tea ice cream! I started with Serious Eats’ recipe and tweaked it a bit. Instead of whole milk, I used 2%. I used a 1:1 proportion of milk to heavy cream, and I think this resulted in an ice cream that was still too rich for me. I would recommend at least 2:1, especially considering that the olive oil gelato that I made was 3.5:1. I shelled out too much for the Ito En...
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Baked Pork Katsu with Cucumber Salad
The last time I was at Hong Kong Supermarket, I picked up a bag of panko breadcrumbs on impulse. I’m glad I did, because I had all the ingredients on hand today to make tonkatsu. Although tonkatsu is traditionally deep fried or pan fried, I decided to bake the pork to be healthier. Dani Spies had a recipe for baked tonkatsu, so I followed her guidance. She found her inspiration...
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Bibim Naeng Myun (Korean Cold Noodles)
With all the heat we’ve been experiencing in New York, I’ve been craving a giant bowl of bibim naeng myun. The high prices of Korean food in Koreatown boggle my mind, and I can’t justify paying $10+ for a bowl of cold noodles. But, this semi-homemade version hits the spot. This Choripdong brand is preferred by my family, and I picked up a 3-serving bag for $3.99. The...
May 2010
15 posts
1 tag
Potato Salad with Yogurt, Arugula, and Dill
This potato salad is not for the faint of heart. With arugula, shallots, and dill, these potatoes have explosive flavor. I grabbed the recipe from The Kitchn, a great source of recipes and cooking tips. I have to admit that two shallots are a little overwhelming, and I would stick to just one large shallot next time. Also, instead of whole milk yogurt, I used nonfat Greek yogurt. One great...
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Pancit Bihon (Filipino Noodles)
The other day, I realized that I hadn’t eaten Filipino food in something like 4 years. Growing up, I was exposed to a lot of Thai and Filipino food through my mom’s coworkers. Pad Thai and pancit were staples in the Kim household, just like kimchi. Since I didn’t know where I could grab good pancit, I decided to try making it at home. I basically followed the recipe from...
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Savory Bread Pudding with Tomatoes and Herbs
What to do with all this leftover bread? I had only made two grilled cheese sandwiches when the bread began to stale. The Kitchn suggested that I try making a bread pudding, so I ended up looking at a savory NYTimes Health recipe. The recipe is pretty easy to follow, and I had almost all the ingredients on hand. Instead of four eggs, I ended up using 2 eggs and 2 egg whites (leftover from...
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Grilled Cheese
Every since I had a bite of Milk Truck’s Classic with a Twist (available at Brooklyn Flea), I’ve been dying to make a grilled cheese sandwich. But, I never have bread! I’m currently facing a serious cheese overstock problem, so I made it a point to pick up a loaf of bread.
My grilled cheese is inspired by the Classic with a Twist, but it’s way closer to this grilled...
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Olive Oil Cake (aka Cake You Can Eat For...
I’ve said this before, but I am not a baker. Although baking is all about measurement and precision, things that should come naturally to someone who went to engineering school, I really struggle with baked goods. With cooking, you can always tweak things as you go along to salvage the dish. If your cookies didn’t rise because you forgot the salt, it’s too late to fix the...
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Olive Oil Gelato
As you may know, I recently splurged on a bottle of Frantoia extra-virgin olive oil. I couldn’t really justify the purchase of the expensive EVOO, until Serious Eats posted Mario Batali’s recipe for olive oil gelato. If you ever find yourself at Otto, you must try this gelato. It may sound like a bizarre flavor, but I assure you that it’s an absolute revelation for your...
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“Are Sleigh Bells a stripped down version of Limp Bizkit with a cute girl singer?”
– Glo-Fi Must Die
I’m so confused by this record. In a bad way.
(via yvynyl)
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San Bei Ji (Three Cups Chicken)
I first read about this dish in Cathy Erway’s The Art of Eating In, and I’ve been meaning to try it out. Although Cathy provides an updated version of the recipe (with green beans) in the book, I decided to go with the original recipe that she had posted on her blog. Three cups chicken doesn’t actually contain a cup each of the above ingredients, but it calls for equal parts...
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Fried Chickpeas with Chorizo and Spinach
AMN tipped me off about this Mark Bittman recipe for fried chickpeas with chorizo and spinach. As we all know, chorizo makes everything taste good. I had some extra cans of chickpeas in the cupboard, so I thought I’d give this a go.
Frying up the chickepas in the pan. I finally opened my bottle of Frantoia extra-virgin olive oil, and it was totally worth the splurge. No wonder Eric...
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Thai Steamed Banana Cake (Khanom Gluay)
I’ve been having a craving for Thai banana rice cakes, and I’d been meaning to ask my mom for the recipe. Luckily, I had my mom around today to show me the ropes. It’s a pretty simple recipe, but it will eat up a lot of time if you only have a small steamer.
Stir in the coconut milk with light brown sugar. We usually use less sugar to account for the sweetness of the...
April 2010
8 posts
2 tags
A Decadent Mac 'n Cheese
As Michael Pollan says, “Eat all the junk food you want as long as you cook it yourself.” You are on, Michael Pollan. I recently purchased these adorable ramekins on sale, and I wanted to put them to use. If you’re going to eat mac ‘n cheese, you might as well go all out and eat TRUFFLED mac ‘n cheese. Sarah recommended eating s/f’s truffled three-cheese...
“I think the internet is like a magnifying glass for stupidity.”
– A friend’s response to something hilarious I saw on a crazy Radiohead message board:
“I’m a creative writing major at the University of Pennsylvania, (ivy league) headed for a masters program at University of Iowa (since you’re probably unaware their writing program is #1 in...
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Tom Yum Gai Noodle Soup
I found this recipe on Tastespotting, the solution to any cook’s block. I had a jar of tom yum paste sitting in the back of my fridge, and it was about time I brought it out.
Cook the garlic and ginger until fragrant.
Add the tom yum paste and chicken.
After the chicken is browned, add the coconut milk, fish sauce, and some more tom yum paste, if you’d like. Don’t go...
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Ramps and Fiddleheads
I love ramps! I’ve been on a hunt for ramps all weekend, and I finally got my hands on some today. Others at the Park Slope Food Coop also rejoiced with me. It’s a little ridiculous that a stinky green plant can bring so much joy to food snobs.
I’d never had fiddleheads before, so I had to try them. I have to admit that their appearance freaks me out.
Verdict:...
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Chicken Tagine with Fennel and Olives
Lately, I’ve been running out of cooking inspiration. Whenever that happens, I head over to Tastespotting to break the spell. Scrolling through, I found a recipe for chicken tagine. I had read about tagines recently in Cathy Erway (of Not Eating Out in NY)’s book, so I was very intrigued. I searched around some more until I found this recipe on Epicurious. Ever since I joined...
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Baked Quinoa with Spinach and Cheese
This recipe comes from Martha Rose Shulman at the NYTimes. With quinoa, spinach, and cheese, how can you go wrong? I only started eating quinoa a few months ago, but it’s one of my favorite foods. Jam packed with proteins, quinoa is not actually a grain; it’s a seed!
Blanch the baby spinach. I really didn’t want to rinse and squeeze it dry, but it was already pretty wet...
March 2010
9 posts
2 tags
Guinness Corned Beef and Cabbage
Corned beef and cabbage on St. Patrick’s Day is as much of a tradition in my family as dduk gook on New Year’s Day. I’ve been lusting after a slow cooker for quite some time, and now I finally had an excuse to buy one (NIB off Craigslist!). The recipe I used was a combination of this Guinness one and this regular one. I bought a Freirich corned beef from the store, and it...
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Happy Pi Day with Mascarpone Cheesecake
Happy Pi Day! That’s March 14th, for you non-mathletes. One should always celebrate Pi Day with a pie. Cheesecake is technically a pie, and I’ve used this recipe before (The results were delicious). This mascarpone cheesecake recipe is from Epicurious. I cheated and used a pre-made Nilla Wafer crust. Semi-homemade?
2.5 packs (20 oz) of cream cheese, 8 oz of mascarpone, and...
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Stuffed Peppers with Pork Fennel Sausage
@matthewsharpe cooked dinner the other night. The recipe is inspired by this one, with some modifications. He used the pork fennel sausage from Brooklyn Larder, and he also topped the peppers with freshly grated parmesan cheese. Also, I accidentally cut the peppers widthwise, not lengthwise. Delicious!
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Roasted Kale Chips with Salt and Vinegar
Looking for something new to do with curly kale? Here’s a great idea from Kalyn’s Kitchen.
Kale with just some olive oil and sherry vinegar. Into the oven!
Don’t forget to season with salt! I used kosher salt instead of sea salt. Next time, I would use more sherry vinegar (at least 2x more).
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SF Wins for Best Red Velvet Cupcake
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I love red velvet. Cake, cupcake, ice cream (someone please make this for me), and even the donut from Peter Pan (IMO, it doesn’t taste like red velvet). After making a trip to That Takes The Cake, I may just have to move to San Francisco. The cake was a very deep shade red, perfectly moist, yet still dense enough to require milk. I’m not a big fan of really rich frosting or...
February 2010
16 posts
"Excuses" - The Morning Benders →
via SF Weekly
I had a hard time falling asleep last night, because the first three tracks of the Morning Benders’ forthcoming full-length Big Echo kept on playing in my head. I’m taking…
San Francisco!
I’m going to be in San Francisco from Feb 25 (late) - March 1 (late). I think I have the record stores covered (Amoeba and Aquarius). Any food recommendations? Awesome (and affordable) vintage/thrift stores?