Check this out, I made authors, Karen Page and Andrew Dornenburgs' site! They think Tammy Tu and Seeking the Good Life are reputable! I wrote to Karen and told her how much I appreciated her post and she immediately wrote back. Their new book, What to Drink With What You Eat is on my Christmas List.** I love Culinary Artistry, it was the first book I purchased as a budding chef. The book pairs and marriages what foods suit which flavors best. For instance, if you had Veal and it was the Fall season, which vegetable, fruit, herbs, spices, etc goes best with it? There are no recipes leaving the reader to be the creator. That's why I like it so much, no barriers, dishes are endless.... with many possibilities!
**Update-- the publishers are sending me a free copy of What to Drink with What You Eat!!! Yes!
Saturday, December 8, 2007
Tuesday, November 27, 2007
Geeezzz...
Egg-a-licious - Truffled Egg Custard (Note to self--need to purchase special spoons!)
Frick....I only lasted 2 weeks. I knew this would happen, I was feeling good too, actually I still do. The key is moderation just like anything else. It was going well...a party of salads, sauteed veggies, tofu, even a creation of new egg dishes. I felt much lighter but I would get killer headaches, maybe all in my head though. Oh Ho-li-DAYs.....
It happened on a Friday, we were cooking up a mean piece of beef, New York Sirloin, bone OUT, pretty much a whole cow for Thanksgiving lunch at work. We bought a strip of beef from Costco no less, 10 lbs and roasted it. Although it was Choice cut and previously frozen, I tried it. I only ate approximately 1.5 oz but felt I could not go back. The next day, I had Chicken pot pie from Joan's on the 3rd, ahhh, in heaven, after that.....Butterball Turkey at Thanksgiving, and finally, Organic Roasted Chicken I cooked for our 'after' Thanksgiving celebration. Honestly, those 2 weeks were completely boring for me. Going to restaurants was such a SNOOZE, nothing was appealing, forcing me to order food that seemed tasteless. I actually went into a stage of 'bad restaurant food kharma.' Four meals out in one week turned into a nightmare! Gotta give props to those vegetarians, guess they look forward to sweets???? Not me...... Fried Chicken, Rack of Lamb, NY strip steak. Still haven't had a burger yet which is the ultimate meat lovers' delight. Going to Father's Office this weekend!
It happened on a Friday, we were cooking up a mean piece of beef, New York Sirloin, bone OUT, pretty much a whole cow for Thanksgiving lunch at work. We bought a strip of beef from Costco no less, 10 lbs and roasted it. Although it was Choice cut and previously frozen, I tried it. I only ate approximately 1.5 oz but felt I could not go back. The next day, I had Chicken pot pie from Joan's on the 3rd, ahhh, in heaven, after that.....Butterball Turkey at Thanksgiving, and finally, Organic Roasted Chicken I cooked for our 'after' Thanksgiving celebration. Honestly, those 2 weeks were completely boring for me. Going to restaurants was such a SNOOZE, nothing was appealing, forcing me to order food that seemed tasteless. I actually went into a stage of 'bad restaurant food kharma.' Four meals out in one week turned into a nightmare! Gotta give props to those vegetarians, guess they look forward to sweets???? Not me...... Fried Chicken, Rack of Lamb, NY strip steak. Still haven't had a burger yet which is the ultimate meat lovers' delight. Going to Father's Office this weekend!
Friday, November 9, 2007
Forget the BEEF, pork ….for now….
Remember how about 3 posts ago, I mentioned eating anything I wanted ---specifically meat in the Fall/Winter season? Well, I am done with that, older and wiser, just can’t hang with it anymore. This past month, I gorged on steak at Jar in West Hollywood which happens to be a fabulous LA spot, the next week, mediocre Veal Shank at the Foundry on Melrose. Then, one of my clients has a party and I prepare 30 New York Sirloins for them. Let’s not forget to mention the whole pig (head, feet and all) we had at my cousin’s wedding, a Vietnamese ritual where I learned to love crispy fatty pork skin. Oh, then at work our annual Halloween party, we made BBQ Beef Brisket in slow cooker oven for 12 hours. Also Pork Tenderloin wrapped in bacon and 10 lbs of top round Roast Beef studded with garlic. Leftovers were cranked into French Dips and Beef Brisket sandwiches all week!
So, yea, here I am on one of my weird diets again, no meat and it’s been a week. Let me tell you, I feel a whole heck of a lot better. I am staying away from chicken and turkey too. Could be a Turkey-less Thanksgiving for me! After preparing 2 15-lb birds in less than 2 weeks (long story), I feel ill towards any fowl. Plus what if my family buys a Butterball, ugh…..those turkeys come pumped with phosphates and other things.
For now just fish or shellfish for me! At work I usually taste then spit out everything anyways. Yes, Food Scientists do do this! Back to the point of this blog, I experimented yesterday and conquered a dish I wanted to try for awhile, Soba Noodles with Tofu and Vegetables. Tomorrow, a dinner party with friends, Mexican Vegetarian! To be continued…
Soba Noodles
2 servings Soba Noodles (Wheat/Buckwheat, Thin)
1 cup Snap Peas, cut in half, lengthwise
1 cup Carrots, julienne
¼ cup Green Onions, diced
1 cup Brussel sprouts, leaves
½ cup Pea tendrils or micro greens or sprouts of some sort
Tofu
½ lb Firm Tofu
1/2 cup Soy Sauce (preferred brand, Tamari)
2 T Garlic, minced
Vinaigrette
¼ cup Soy sauce
2 T Garlic, minced
1 T Lime juice
1 t Sugar
1 T White vinegar
1 T Sesame oil
¼ cup Canola oil
Black Pepper and Salt to taste
Toasted Sesame Seeds for Garnish
Blanch all vegetables except for the green onions and pea tendrils, just to make the vegetables a little softer with the soft texture of the noodles. Seperately, boil the noodles and set aside in fridge. Marinate the tofu, soy sauce, and garlic for at least a half an hour. Then sauté until you see a brown color/crust, about 3 minutes. Mix all vinaigrette items together. Toss very lightly noodles, blanched vegetables, green onions, and pea tendrils and vinaigrette. When ready to eat, place tofu on top and garnish with Sesame seeds. This dish is best eaten cold so the vinaigrette sets in, the next day is even better!
So, yea, here I am on one of my weird diets again, no meat and it’s been a week. Let me tell you, I feel a whole heck of a lot better. I am staying away from chicken and turkey too. Could be a Turkey-less Thanksgiving for me! After preparing 2 15-lb birds in less than 2 weeks (long story), I feel ill towards any fowl. Plus what if my family buys a Butterball, ugh…..those turkeys come pumped with phosphates and other things.
For now just fish or shellfish for me! At work I usually taste then spit out everything anyways. Yes, Food Scientists do do this! Back to the point of this blog, I experimented yesterday and conquered a dish I wanted to try for awhile, Soba Noodles with Tofu and Vegetables. Tomorrow, a dinner party with friends, Mexican Vegetarian! To be continued…
Soba Noodles
2 servings Soba Noodles (Wheat/Buckwheat, Thin)
1 cup Snap Peas, cut in half, lengthwise
1 cup Carrots, julienne
¼ cup Green Onions, diced
1 cup Brussel sprouts, leaves
½ cup Pea tendrils or micro greens or sprouts of some sort
Tofu
½ lb Firm Tofu
1/2 cup Soy Sauce (preferred brand, Tamari)
2 T Garlic, minced
Vinaigrette
¼ cup Soy sauce
2 T Garlic, minced
1 T Lime juice
1 t Sugar
1 T White vinegar
1 T Sesame oil
¼ cup Canola oil
Black Pepper and Salt to taste
Toasted Sesame Seeds for Garnish
Blanch all vegetables except for the green onions and pea tendrils, just to make the vegetables a little softer with the soft texture of the noodles. Seperately, boil the noodles and set aside in fridge. Marinate the tofu, soy sauce, and garlic for at least a half an hour. Then sauté until you see a brown color/crust, about 3 minutes. Mix all vinaigrette items together. Toss very lightly noodles, blanched vegetables, green onions, and pea tendrils and vinaigrette. When ready to eat, place tofu on top and garnish with Sesame seeds. This dish is best eaten cold so the vinaigrette sets in, the next day is even better!
Tuesday, October 30, 2007
The Perfect Day
6 AM, I am up and groggy from the night before, time to go for a run in a few hours. Its beautiful today, palm trees against a cloudless sky, nothing but blue. I hit the Santa Monica’s Farmer Market by 11 which is already bustling. I buy ingredients for tonight’s dinner, cauliflower, chives, bell peppers, leeks, roma green beans, chanterelle and baby shitake mushrooms. I meet up with Carly and cousin Caroline for lunch at Square One. There I devour my meal of an open face skirt steak sandwich with blue cheese hollandaise sauce. We chat with the gracious owner and interestingly enough, the bread we are eating is Eric Kayser from Paris, I am even more impressed.
Next I head to Whole Foods where I am happy to find calamari steaks and beautiful wild caught shrimp, along with cheeses of Tallegio, Casselnello, and Laurel Chenels Midnight Moon. I head straight to Redondo beach where my aunt lives, today is her birthday. Our family of 25 will be over in 3 hours.
I immediately put my cousin, Vanee to work and slowly but surely my others cousins arrive and I command them to chop, chop, and chop! By 5:00 all of the guests have arrived to watch as I slave away, I mean dictate my ‘sous’ chefs what to do. In all the chaos, I have time to breathe and watch what I have orchestrated. My aunt Hanh in the back corner diligently mixing the cauliflower puree, the other aunt/birthday girl, Thanh, brunoising the peppers and zucchini into 1/8” X 1/8” X 1/8” dice, cousin Ha, washing and tearing the swiss chard into rustic 1” pieces, cousin Caroline carefully brushing and slicing the exotic mushrooms, cousins Julien and Rachel peeling the skin off of the bosc pears, cousin Vanee washing endless dishes, and last but not least my best friend, Carly popping open bottles of wine.
I have to take time to dance with Ha and Caroline while searing racks of lamb and also to argue with my aunt about listening to Snoop vs. the Platters, not to mention sipping La Crema Pinot Noir. Finally dinner is ready, my menu; Shrimp poached in saffron broth with brunoise of vegetables and calamari, warm wild mushroom salad sautéed with haricot verts, parsley, shallots, and chives, Lamb ‘Tu’ Ways - charmoula crusted lamb loin and rack of lamb ‘cordon bleu style’ with puree of cauliflower, roasted lamb jus and lastly, a Cheese plate.
I must say it was one of the most gratifying meals I have cooked. There is something about cooking for loved ones. Always such an appreciation more than anyone else. My grandparents taught us well..love, live, and eat with family and that is also what inspires me to cook!
Next I head to Whole Foods where I am happy to find calamari steaks and beautiful wild caught shrimp, along with cheeses of Tallegio, Casselnello, and Laurel Chenels Midnight Moon. I head straight to Redondo beach where my aunt lives, today is her birthday. Our family of 25 will be over in 3 hours.
I immediately put my cousin, Vanee to work and slowly but surely my others cousins arrive and I command them to chop, chop, and chop! By 5:00 all of the guests have arrived to watch as I slave away, I mean dictate my ‘sous’ chefs what to do. In all the chaos, I have time to breathe and watch what I have orchestrated. My aunt Hanh in the back corner diligently mixing the cauliflower puree, the other aunt/birthday girl, Thanh, brunoising the peppers and zucchini into 1/8” X 1/8” X 1/8” dice, cousin Ha, washing and tearing the swiss chard into rustic 1” pieces, cousin Caroline carefully brushing and slicing the exotic mushrooms, cousins Julien and Rachel peeling the skin off of the bosc pears, cousin Vanee washing endless dishes, and last but not least my best friend, Carly popping open bottles of wine.
I have to take time to dance with Ha and Caroline while searing racks of lamb and also to argue with my aunt about listening to Snoop vs. the Platters, not to mention sipping La Crema Pinot Noir. Finally dinner is ready, my menu; Shrimp poached in saffron broth with brunoise of vegetables and calamari, warm wild mushroom salad sautéed with haricot verts, parsley, shallots, and chives, Lamb ‘Tu’ Ways - charmoula crusted lamb loin and rack of lamb ‘cordon bleu style’ with puree of cauliflower, roasted lamb jus and lastly, a Cheese plate.
I must say it was one of the most gratifying meals I have cooked. There is something about cooking for loved ones. Always such an appreciation more than anyone else. My grandparents taught us well..love, live, and eat with family and that is also what inspires me to cook!
Wednesday, October 17, 2007
Jerry
On Wednesday, October 10th, 2007, Jerry passed away at the age of 7. Jerry, a beautiful and ‘handsome’ Beagle belonged to my cousin, Tina and was apart of her family. He lived a good life as he was rescued 2 years ago in April of 2005. I never will forget when Tina found him because it was only a week after that she visited me in Philly. She spoke about him highly and how there was an instant ‘connection’, almost like a love at first sight. I could not grasp what she meant and actually felt she was insane, but would come to understand when I moved to LA, 2 months later.
I would like to explain, my love for dogs has never been….well…vocal…I only loved one dog in my life, and that was my aunt’s beloved Ginger, when I was 8. When I met Jerry, I brushed him off like any other yappi dog. He was quite jumpy, lively and on one of my first encounters with him, he felt the need to search my backpack and scattered each piece of clothing all over the floor. This did not start us off on the right foot. It took me awhile (about a year) to forgive the fella.’ I decided to break the ice by taking him for a run around the neighborhood one day. Tina specifically warned me not to do this because he had bad legs, but I didn’t listen and we ran throughout the Pasadena ‘hood-- carefree, hate to say it but we bonded and thoroughly enjoyed ourselves!
Jerry always loved Tina, he followed her around constantly and unlike his brother, Jax, all eyes were on her. He was really in love with her and she loved him, and for this, I grew to love him too. I am not going to lie and say we agreed on the views of life….for instance, me yelling at him to get out of the kitchen when I cooked and how he never obeyed me, as I yelled, ‘come here’, but Jerry was who he was. In fact, I am quite envious of him, loyal, carefree, and at peace, things us humans strive for all our lives, he did it in 2 years with Tina.
Jerry, may you rest in peace, as you helped me remember how to love a dog again. I wish I could have given you more of my cooking. Please say hi to Tiffy for me and tell her I love her so much, she’s a great little cat! RIP, you are loved and will be missed.
I would like to explain, my love for dogs has never been….well…vocal…I only loved one dog in my life, and that was my aunt’s beloved Ginger, when I was 8. When I met Jerry, I brushed him off like any other yappi dog. He was quite jumpy, lively and on one of my first encounters with him, he felt the need to search my backpack and scattered each piece of clothing all over the floor. This did not start us off on the right foot. It took me awhile (about a year) to forgive the fella.’ I decided to break the ice by taking him for a run around the neighborhood one day. Tina specifically warned me not to do this because he had bad legs, but I didn’t listen and we ran throughout the Pasadena ‘hood-- carefree, hate to say it but we bonded and thoroughly enjoyed ourselves!
Jerry always loved Tina, he followed her around constantly and unlike his brother, Jax, all eyes were on her. He was really in love with her and she loved him, and for this, I grew to love him too. I am not going to lie and say we agreed on the views of life….for instance, me yelling at him to get out of the kitchen when I cooked and how he never obeyed me, as I yelled, ‘come here’, but Jerry was who he was. In fact, I am quite envious of him, loyal, carefree, and at peace, things us humans strive for all our lives, he did it in 2 years with Tina.
Jerry, may you rest in peace, as you helped me remember how to love a dog again. I wish I could have given you more of my cooking. Please say hi to Tiffy for me and tell her I love her so much, she’s a great little cat! RIP, you are loved and will be missed.
Subscribe to:
Posts (Atom)