Spoonful of Lemons

Mashed potatoes are easy, potato pancakes are even easier

2012-02-12T11:40:00.000-08:00

Whenever I make mashed potatoes, I get a really funny reaction. Most of my friends are not that experienced with cooking. So when I buy a bunch of potatoes to make mashed potatoes, my friends ask me, "You're making mashed potatoes? Not from a box?" and they seem really impressed. I insist that mashed potatoes from scratch are insanely easy, and probably 100x healthier for you. Nobody believes me. Ever.

Today is the day I prove my friends wrong. Real mashed potatoes do require a little extra elbow grease, but it's hardly demanding. It's also much tastier than dehydrated potato flakes (check the side of the box- it really says that.) Mashed potatoes are a simple, make-ahead side dish. They go well with just about any protein dish, from hearty meat stews to fried chicken. I love to serve a big heaping pile of mashed potatoes on the side. As my friend said, "It just feels like Thanksgiving."

Garlic and Parmesan Mashed Potatoes

Serves 4

Ingredients:

3 lbs of Yukon gold potatoes (about .5-1 lb per person)
1 cup milk
2 tbsp butter
3 cloves garlic, finely minced
1/2 cup grated parmesan cheese
salt and pepper

Directions:

Peel and quarter the potatoes. Boil in a large pot of lightly salted water until the potatoes fall apart when poked with a fork.
Drain the potatoes. Mash with a whisk, large fork, spoon, anything that makes sense (or a potato masher, if you have one.) Leave them somewhat chunky if you prefer.
Add the butter and garlic, stir to combine. Add the milk slowly until the mashed potatoes are creamy. Add the cheese and mix until incorporated. Add the salt and pepper to taste.
When they are finished, cover and set aside. If you are serving them later, then just reheat them in the microwave and add a little butter or milk if it dries out.

Now, if you are lucky enough to have leftovers, you can make potato latkes for breakfast! My motto is to never let things go to waste. I am not sure how authentic these are, as most latkes I've eaten seem to have more of a hash brown texture. But it's simple and tasty so I'm sure my Jewish friends won't begrudge me this one.

Leftover Mashed Potato Latkes

Ingredients:

2 cups leftover mashed potatoes
1 egg
oil
garlic powder, to taste
pepper
sour cream or greek yogurt (optional)
chives (optional)

Directions:

In a bowl, mix the mashed potatoes and egg. Add some salt, pepper, and garlic powder.
Heat a good amount of oil in a large flat pan on high heat. (you don't want the latkes to stick, so make sure the pan is well-coated.)
When the pan is hot, spoon about 2 tbsp of batter into the pan. Spread it out into a circle about 3 inches in diameter. Let it cook for a minute or so, until brown. Turn it over and cook on the other side. Remove from pan.
Top with greek yogurt, sour cream, chives, apple sauce, or whatever tickles your fancy. Serve!

Butternut squash soup

2011-11-13T19:28:00.000-08:00

I have an ongoing love affair with butternut squash. It's nutty, fragrant, and sweet.

I was a little worried about attempting a blended soup. About a year ago, I tried making a blended tomato and brie soup. Yeah... that was not a successful venture, to put it lightly. I ended up with a funky-smelling tomato sauce.

I was relieved when this soup came together surprisingly easily. It took less than an hour, thanks to some store-bought ingredients. I used Trader Joe's cubed butternut squash and whatever vegetables I had on hand.

I didn't really use a recipe but made up one based on a few recipes I've seen online. I mixed baby carrots, butternut squash, and some potatoes I had on hand.

This soup was soooooo good. It was creamy, even without the addition of cream (I ended up adding just a little, but I don't think it made that much of a difference.) It's very flavorful; the spices are not too noticeable but they serve to bring out the natural flavors of the squash.

saute vegetables in butter and olive oil

add the stock to cover the vegetables and simmer until tender

Blend, and eat!

Butternut Squash Soup

Ingredients:

olive oil
1/2 tbsp butter
1/2 an onion, diced
2 lbs of cubed butternut squash, or 2 bags of Trader Joe's pre-cubed butternut squash
2 small potatoes
2 carrots, peeled and diced
1 carton chicken stock
cumin
curry powder
salt, pepper
1/2 cup heavy cream (optional)

Instructions:

Melt the butter and oil in a dutch oven or other large pan. (I used 3 1/2 qt.)
Saute the onions until soft on medium heat. Add the vegetables and saute for about 5 minutes.
Add chicken stock to cover the vegetables. Season with salt, pepper, cumin, curry powder to taste. (You can experiment with others as well... I added a little fresh sage.)
Simmer on low heat, covered, for about 30 minutes, or until the vegetables are fork-tender.
Transfer to a blender or use an immersion blender to puree the soup. Add the heavy cream for extra richness if you desire. Serve!

**Serving suggestions: some people like a little sour cream on top. I like serving it with crostini and some melted parmesan on top.

***This soup also freezes well. I freeze individual servings for later.

Simple recipes

2011-09-25T21:22:00.000-07:00

Have you hosted events and dinner parties? If you have, you know they can be very stressful. If you plan an overambitious menu, you may spend more time than you like in the kitchen.

For dessert, it's best to make something ahead of time. If you simply don't have time or you didn't plan ahead, this dessert is a great last-minute option. It only takes a few minutes to prepare, it's full of flavor, and everyone likes ice cream! The rosemary-infused honey is delightful and fragrant. I'm sure it would go well with a number of dishes if you have extra.

Ice cream with figs and rosemary-infused honey

Ingredients:

vanilla ice cream
1/2 cup of honey
2-3 sprigs of rosemary, plus more for garnishing
figs

Directions:

In a small saucepan, heat the honey and rosemary on low. Stir over the heat occasionally for 10 minutes. Turn off the heat and let stand for an additional 10 minutes. When it is cool, drizzle over ice cream and halved figs. Garnish with a sprig of rosemary if desired.

San Francisco Food Destinations

2011-07-27T09:24:00.000-07:00

Whenever my friends visit San Francisco, they always want to EAT. Sure, we do other things too- see the sights, visit museums, check out live music venues, bar hop... but the common thread is food! Perhaps I just take it for granted, but San Francisco is definitely a food destination.

By food-touring San Francisco, not only do you get a chance to eat some good food, but you also can experience the culture of the area. Every neighborhood has its distinctive style and people, so be sure to schedule a wide variety of destinations in your tour. I like to bring people to the tried and true places, but also take advantage of the opportunity to try new places as well.

Some of my favorite food destinations in SF:

Tartine Bakery
Mission/Dolores Park
Tartine is one of those must-visit places. If I were to open a bakery, it would be very similar to Tartine. It is quintessentially French (although the portion sizes seem a bit more American at times-- they are huge!!) Fun fact: their puff pastry for the croissants take about two days to make! There is nearly always a line, but don't let that deter you because the line moves relatively quickly. Everything is executed well and the tables outside are great for people-watching. Or you can grab your food to go and eat at Dolores Park nearby.

Favorite items:
Latte
Banana Cream Tart
Chocolate Croissant
Panini

Smitten Ice Cream
Hayes Valley
I know many will disagree but I favor this place over BiRite Creamery and Humphrey Slocombe. BiRite is a little too mainstream for me and Humphrey Slocombe a little too out-there. Smitten is the happy medium for me. This little pop-up type store doesn't have any seating, but on a nice day it's very pleasant to sit outside on the benches of the park surrounding this place. The ingredients are very fresh and some are quite unique (Chocolate with jalapenos?). Plus, it's so fun to see them make my ice cream to order with liquid nitrogen, so satisfying for the kid in me.

Favorite items:
Vanilla with Cocoa Nib Pralines
Nectarine

Pizzetta 211
Richmond
This is an underrated pizza place in the city. With only a handful of tables inside and two tables outside, the atmosphere is very intimate and adorable. This would be a perfect date place. The pizza is thin crust, just the way I like it. There are traditional pizzas, like tomato basil mozzarella, but the restaurant also branches out into more unusual combinations as well. The menu changes weekly but some items stay the same.

Favorite items:
Farm Egg, Bacon, Corn, Cherry Tomato, Chipotle Creme Fraiche
Rosemary, Fiore Sardo Cheese, Pine Nuts

More to come!

One Ingredient Berry Ice Cream

2011-07-23T15:03:00.000-07:00

Being a single girl in my twenties, I realize I have the luxury of eating whatever I want, no matter how crazy. I don't have a family to cook for, so if I don't feel like cooking a proper meal, I don't have to.

In San Francisco, we've finally been getting the summer promised to us. We've had weather up to mid-70, which is pretty much as good as it gets for SF summers. Finally, I no longer have to curse my iPhone weather app when I wake up every morning...

Today, I decided to try a spin on the "one ingredient ice cream" that has been taking over the blogosphere. Thekitchn made a post about making ice cream by blending frozen bananas. Personally, when I read the post on thekitchn and reddit, I really didn't think much of it. I've been eating frozen bananas since I was a kid precisely because the texture is exactly like ice cream. I've just been too lazy to blend them!

My take on the phenomenon disqualifies it from being "one ingredient." But it's still tasty, easy, and relatively healthy as long as you don't eat tons of bananas. I winged the measurements, but I would say I used two parts bananas to 1 part of each berry. I added just enough liquid to allow my crappy blender to process the solid frozen fruit.

Berry Banana Sorbet

Mix diced frozen banana, blueberries, and strawberries in a blender. (I prepared the frozen banana by myself, frozen berries are from Trader Joe's.) Add a little milk or orange juice. Blend until smooth, serve immediately by itself or with some granola.

A big bowl of berry banana sorbet and some Kashi... perfect summer lunch. Enjoy!

Review- Little Star Pizza in San Francisco

2011-05-22T01:13:00.001-07:00

Pizza- it's an iconic American food, but Americans differ wildly in their preferences. Some like New York style thin-crust, some swear by Chicago deep-dish. Usually, I am in the thin-Italian-style camp, so I am wary of any deep-dish pizza. It's hard for me to take deep-dish seriously... it seems more like a lasagna than a pizza, with the toppings often overwhelming any semblance of a crust. I never particularly liked deep-dish, probably because my experience was limited to Pizza Hut and a few other unremarkable varieties.

However, Little Star pizza changed my mind. Little Star is a cute restaurant in the NOPA area of San Francisco which often has a line going out the door. It's fairly common for diners to wait over an hour for a table.

Although the pizza is still loaded with toppings and marinara sauce, the difference is in the execution and the ingredients. The pizza crust is a cornmeal crust which is crispy and hearty. The crust is topped with fresh mozzarella and marinara and toppings like spinach, sausage, and mushrooms. Everything is seasoned perfectly and as far as I'm concerned, it's a delicious, satisfying pie.

Aside from deep-dish pizza, Little Star also has a number of other standouts. There are a few appetizers, including caprese salad, garlic bread, and buffalo wings. The caprese salad was fresh and flavorful. The garlic bread was unique and DIY, with a creamy melty butter sauce to scrape onto your baguette and a clove of roasted garlic. I love roasted garlic; it's so buttery and the roasting gives the garlic a great nutty flavor! Also, Little Star has some thin crust pizzas which are pretty good too.

The atmosphere of Little Star is also fun. Families, couples, and groups all feel comfortable in this busy little restaurant with a small bar. It's not as loud as some of the other restaurants in the area, but it's not the place for an intimate dinner either. There is a jukebox in the corner with remixes like Bee Gees- How Deep is Your Dish?

Overall, I would count Little Star as a must-visit in San Francisco!

A spring dinner- Pork chops and sugar snap peas

2011-05-06T19:07:00.000-07:00

I thought I would be very smart this finals period and make a lot of easy to heat comfort foods. I made an abundance of hearty soups, pastas, lasagna. This worked very well for the first week of finals. (No, that's not a typo. I have almost 3 weeks of a final period. Yup... that's law school for you.) However, one thing I didn't count on was the surprisingly gorgeous spring weather this month.

I love spring!! The sunny days slowly grow longer, the air feels fresh, and the mornings feel like a bright new start. Many of my favorite veggies and fruits come into season as well, which makes cooking healthy meals a lot easier.

I recently discovered sugar snap peas. They are basically amazing. If you don't like raw veggies (me) try these, you may be surprised. They have an amazing crunch and a sweet, pleasantly fresh flavor. They are really flavorful compared to other raw veggies like celery and broccoli. I was never one for crudites, but I could eat a bunch of sugar snap peas raw. Sugar snap peas are really cheap right now because they are in season; I got them for 1.50 a pound at the San Francisco Civic Center farmer's market. They are tasty with some dark toasted sesame oil and sesame seeds, or even just plain.

I wanted to try a new recipe that would be a little more adventurous. Yes, I know I'm in the middle of finals. But I need a break once in a while too! And I need a break from my frozen lasagnas. Time for something fresh and spring-like!

I made sugar snap peas with lemon zest, almonds, and mint. I've looked at a few recipes online and I kind of combined a bunch of them into my own recipe. It turned out well. The mint and lemon add zest and freshness... this is the perfect spring dish.

I paired the sugar snap peas with a great Giada recipe. Funny, I've had my Giada cookbook (Giada's Kitchen) for over 2 years, but I've never made anything from the book. I don't think I'm a cookbook type of person. I prefer to think of something I'm craving, look it up online, and make whatever I'm in the mood for. I find cookbooks a little too limited. But I was randomly flipping through the book for some ideas when I discovered this recipe. Pork chops with sweet onion marmellata- doesn't that sound fresh and delicious?

The marmellata took some time and I didn't have orange marmalade so I made some simple substitutions. It turned out great and I absolutely loved it!! It also gave me a chance to use my new Le Creuset dutch oven!! More about that later- I am not ready for a post on it yet, and I'm in no hurry to reveal my beautiful new baby. That will have to wait for another post, when I have time for a proper introduction!

Pork Chops with Sweet Onion Marmellata
Adapted from Giada de Laurentiis recipe here

Onion Marmellata:
· 1/4 cup olive oil
· 4 large onions, sliced into thin strips
· 1/2 cup orange juice
· orange zest from one orange
· 1 tablespoon chopped fresh rosemary
· 1 tablespoon chopped fresh thyme
· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons balsamic vinegar
· 1 tablespoon sugar (or more to taste)

Pork Chops:
· 1 tablespoon chopped fresh rosemary
· 1 tablespoon chopped fresh thyme
· 2 cloves garlic, minced
· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper
· 4 to pork chops

Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Serve immediately.

Sugar Snap Peas
My own recipe! :) Serves two.

Ingredients
· sugar snap peas (about 2 lb)
· drizzle of olive oil
· 1 lemon
· handful of mint leaves, thinly chopped
· sliced almonds

Directions

1. Peel the ends and the string along the back of the sugar snap peas. (If they are young and fresh, this step may not be necessary.)

2. In a pot of boiling water, cook sugar snap peas for 2-3 minutes, then remove with a slotted spoon and place in a bowl of ice water. After they are cool, drain them.

3. In another bowl, combine chopped mint, lemon juice, olive oil, sugar snap peas. Toss together. After plating the mixture, sprinkle some almonds and lemon zest on top. Serve.

Ricotta gnocchi with lemon zest and parsley

2011-04-19T21:07:00.000-07:00

I was never a big fan of gnocchi (pronounced nyo-kee). Too many times I tasted gnocchi that was too dense and heavy. I always assumed that it was quite difficult to get right, so I never attempted it at home. Most gnocchi is made with potato, which seemed very challenging. But when I found a recipe for ricotta gnocchi, I thought I could give it a shot. This gnocchi is actually quite traditional too- but it is usually found in the Florence region of Italy.

I promise it is not too difficult. As the main ingredient is ricotta rather than potato, all you have to do is peel open a container of ricotta instead of baking potatoes and scooping them out. I made it for a friend of mine on a weekday night, and we were able to enjoy it in 30 minutes. It was fun making gnocchi for her while she snapped photos. Makes food blogging a whole lot easier!

The ricotta gives it a light, airy texture which makes for the best kind of gnocchi. The outside is perfectly crispy- so addicting! Another reason why I love this recipe is the use of lemon zest- it tastes so vibrant and spring-like. I really try not to exaggerate, but this is the best gnocchi I have ever had. Don't believe me? Try it and find out! :)

Pan-Fried Lemon-Ricotta Gnocchi
Recipe from Jaden's Steamy Kitchen (slightly edited)
serves 2

1 cup whole milk ricotta
1/2 cup parmesan cheese (plus extra for garnishing)
1 large egg yolk
1 teaspoon lemon zest (plus extra for garnishing)
1/2 tsp salt
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra for garnishing)
1 tablespoon olive oil

1. Combine ricotta, parmesan, yolk, zest, parsley, and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two.

2. Divide dough into 4 parts. Take one part and roll into a long, 1" diameter log. Cut gnocchi into 1" pieces.

3. Heat skillet over medium-high heat. Add olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmesan and parsley.

Make your own Greek yogurt

2011-04-17T17:05:00.001-07:00

Greek yogurt is one of my current favorite foods. Lately, I've been eating it almost every day! Yogurt for breakfast, yogurt for lunch, sometimes as a healthy after-dinner dessert... Unfortunately, this habit is tough on the wallet. Fage yogurt, my indulgence of choice, costs a hefty $2 for a single serving (cheaper at Costco!) Considering the amount of yogurt I eat, I thought it'd be a better option to try my hand at making it on my own.

There are a ton of Greek yogurt tutorials out there. I found the process very easy. Here's how I did it:

Greek Yogurt

Ingredients:

two quarts + 2 tbsp of milk (I like 1%)
2 tbsp of plain yogurt

1. Warm 2 quarts of milk over the stove on medium. Bring just to a simmer and turn off immediately when that point is reached.

2. Pour the milk into a large, non-metal bowl. Cool until lukewarm (~100 degrees F). If a skin forms, remove it.

3. Mix 2 tbsp milk with 2 tbsp yogurt. Pour into the lukewarm milk.

4. Cover the milk with saran wrap. Wrap the bowl with a big towel or blanket. Place in a warm spot- the oven with the pilot light on, oven at 100 degrees, a crockpot on very low, or in my case, near my radiator. You want somewhere that will stay at around 100 degrees for at least 8 hours.

5. Check at 8-12 hours to see if it is set. If you pick up some yogurt with a spoon and the yogurt seems gelatinous and the hole stays pretty clearly defined, then it is probably ready. If not, leave for another hour or two.

6. Line a strainer/colander with paper towels. Put the colander over the bowl that will allow liquids to drain. Pour yogurt into the colander on top of the paper towels. Let it drain in the fridge until it is to the consistency you like (maybe 4 hours). If it gets too dry, just add some of the whey (the watery stuff being drained) back out. Whisk to get rid of lumps.

Once the yogurt is done, there are so many options for serving and eating the yogurt. Yogurt dips are great. In the mornings I eat it with a little honey mixed in. You can also use it in place of sour cream, or as a marinade for meat. The options are endless!

Here is one of my favorites. Greek yogurt parfait!

Greek Yogurt Parfait

Greek yogurt
strawberries
banana
sliced almonds

In a glass, layer Greek yogurt, strawberries (I microwave-defrost

frozen ones so they are a little syrupy), sliced bananas, and almonds. Serve.

It's decadent but under 300 calories. Truly amazing.

EDIT: I had to add this (unintentionally) funny Fage commercial to this post ;)

"Plain will never be the same."

Confession about eggs

2011-03-15T18:11:00.000-07:00

Turkey bacon, spinach, tomato, mozzarella scramble

As a child I loved eggs- but I feared mushy scrambled eggs. I hated those scrambled eggs in the metal server trays at breakfast buffets that seem bland, soft, and mushy. That's why I never really ate scrambled eggs for breakfast, opting instead for omelets, poached eggs, or fried eggs. At home, I would sometimes make scrambled eggs, but I would always make them a little golden-brown. This is especially good in Chinese dishes, like eggs with tomatoes, which would be just plain weird to me with soft scrambled eggs.

Then, when I watched a season of Top Chef during college, I realized this was considered quite sacrilegious. Anthony Bourdain would declare a contestant's breakfast dish inedible, because overcooking eggs is "unacceptable." Hmm... was my way of cooking scrambled eggs a foodie faux pas?

Everyone has guilty pleasures in food- food we know should not be cooked a certain way technically, but it tastes good to us. My mom likes her noodles on the softer side, and her steak well-done. Both are things that horrify my food sensibilities. But is there really a right way or a wrong way? If I enjoy it, then does the rest of the world's opinion matter? I've decided to embrace my own way of enjoying food.

Even so, I remain open to new suggestions. I got over my dislike of softer scrambled eggs after stumbling upon a recipe on my friend's fabulous blog, Winner Celebration Party. I followed her recipe to a T (coincidentally, I had all the ingredients on hand.) They turned out soft, fluffy, and delicious. It is a super addictive combination- I have also tried adding some sun-dried tomatoes to the recipe- divine! Props go to WCB to changing my mind about scrambled :)

I will never embrace those buffet eggs, but these have become a weekend staple for me!

Parmesan pesto scrambled eggs- great brunch idea

Parmesan and Pesto Scrambled Eggs

From Winner Celebration Party

Ingredients:

3 eggs

1/4 cup milk

salt and pepper, to taste

oil

generous sprinkling of parmesan cheese

(Optional: sun-dried tomatoes)

dollop of pesto

Method:

1. In a bowl, combine eggs, milk, salt and pepper. Whisk.

2. Heat some oil in a large pan over medium-low heat. Add eggs, allow to solidify somewhat. Move the eggs around. Add parmesan cheese while still runny, fold. (Can add sun-dried tomatoes at this point if desired.)

3. Plate the eggs and top with pesto. Serve!

Matcha green tea macarons

2011-03-10T16:54:00.000-08:00

I absolutely love green tea. So after learning how to make macarons the right way, I decided to try my hand at green tea macarons. This was not a simple task... matcha green tea powder is somewhat hard to come by, and it tends to be pretty expensive. Nevertheless, I bought a can with my Amazon Prime account (such an enabler for impulse buys).

These turned out really well!! The matcha lends a delicate, herbal flavor to the cookie. There is matcha powder in both the shell and the ganache. The ganache I made with white chocolate, heavy cream, and matcha powder. A little on the sweet side, I think I might prefer a buttercream macaron which may be lighter. Next time!

cross-section! there are air pockets in some.. sigh.

Getting your greens

2011-03-09T22:16:00.000-08:00

Kale is gaining popularity as an amazing superfood. It has been featured in NY Times countless times. It has antioxidants and vitamins in spades, including vitamin K, vitamin A, vitamin C, and beta carotene. Some people claim it can even help cure cancer. Regardless of the truth of that statement, one thing is clear- kale is good for you. Luckily, it is also quite tasty as well!

For my first time trying kale, I decided to get a bunch at the local farmer's market. I bought a lovely bunch of kale with ruby red stems and veins. I ended up trying two recipes- soup and pasta. They both had essentially the same ingredients and flavor profiles.

First, I made traditional Portugese kale, potato, and sausage soup. This was a hearty, flavorful soup. It's not something I would make on a regular basis though. The kale is very substantial and has a strong, almost spicy taste. However, I found that the soup itself was lacking. Perhaps it was because I used boxed broth and not fresh. You can find the recipe here, i followed it to a T.

Next, I decided to use the same combinations in a penne pasta. This turned out to be really amazing! Kale works really well with sausage- the sausage brings out the spice in the kale. The mushrooms were a great choice as well- the dish was earthy, spicy, and flavorful.

Here's an approximated recipe for the pasta:

Kale, sausage and mushroom pasta

Ingredients:

2 servings of penne pasta
1 shallot, diced
1 handful kale, stems removed and roughly chopped
6 or 7 cremini mushrooms, sliced
2 Italian chicken sausages, casing removed (uncooked preferably)
1 small handful of fresh parmesan cheese
red pepper flakes

Method

Cook pasta al dente. While pasta is cooking, heat tsp of oil in a large pan.
When oil is hot, fry the shallots until lightly browned. Add the chicken sausage, stir fry it and crumble the sausage.
When the sausage is brown, add cremini mushrooms and kale. Stir fry for a few more minutes until kale is wilted.
Add pasta to the pan. (I like to add a little pasta water for moisture, but don't overdo this step.)
Season with parmesan cheese and red pepper flakes. Serve hot.

Amazing meal for a cool, sunny Sunday noon

Macaron class in SF

2011-02-27T17:39:00.000-08:00

When the macaron craze started several years ago, I was really into them at first. They are adorable, come in all different sizes, flavors, colors... However, I never really fell in love with the taste of macarons. They are super sweet and a lot of normal flavors don't have enough depth for me. Even when I visited France and ate macarons from everywhere from famed bakery Laduree to the corner grocery shop, I still didn't *love* macarons. When I got an opportunity to eat them, I treasured the little sandwich cookies, but I wasn't really obsessed with them. I could take them or leave them.

My view changed after taking a macaron class last weekend at Bonbini pastry school. Successfully making these little baby macs (with the help of skilled instructor Thip of course :) ) piqued my interest in these macarons all over again. The recipes we made were really well thought out, and I really enjoyed making as well as eating them!

I have made macarons before, but it was nearly impossible for me to achieve consistent results. The class turned out to be a great idea because I learned the Italian meringue method, step-by-step. While the Italian method is a bit more complicated, it is worth it because the results are much more predictable. Every student was able to produce a batch of macarons with feet. We also learned how to make ganache by pairing dark, white, or milk chocolate with different kinds of flavorings. I can't wait to try to make them on my own next time!! :)

dry ingredients

checking the meringue

piping the shells- this is the teacher piping perfectly

piped shells- ready to go in the oven

ooh lala cute little baked shells

finished product (these are the ones I made personally!)

blue cheese, tangerine, rose-raspberry, and chocolate maccies!

The taste was really exquisite. Most were not super sweet which was a plus. I would say my favorites were the rose-raspberry and the blue cheese. The rose-raspberry brought to mind the classic Pierre Herme flavor combination. It was delicate and a little floral without tasting like a perfume. The blue cheese was surprisingly delicious. It was savory, but still retained the dessert quality of a macaron.

Overall, I would highly recommend this class to anyone in the SF bay area. You will learn a lot and best of all, you get a box of your work to take home with you!

Mushroom and bacon risotto

2011-02-26T19:26:00.001-08:00

I was in Trader Joe's without a grocery list. (This always means trouble, because I end up buying a lot of random, nonpractical things.) As I looked through the rice and grains section, the arborio rice caught my eye. I have always been both intrigued and intimidated by the prospect of making risotto on my own. I've had it at restaurants many times, but making it at home always seems like a daunting task. From what I had heard, risotto requires constant attention- turn away for a moment and the batch could be ruined.

Nevertheless, I decided to give it a shot. Indeed, it did take about 30 minutes of constant attention, but it was well worth it. The risotto I made turned out to be creamy, flavorful, and with a slightly al dente chewiness. Still, the Asian girl part of me really wishes I could pop risotto ingredients into a rice cooker and come back 30 minutes to a perfectly cooked dinner. Maybe I'm onto something here?? (A quick Google search revealed that many other people have considered the same thing... look out for a later blog post!)

MUSHROOM AND BACON RISOTTO

loosely adapted from Myrecipes.com

Ingredients

2 cups water
3 cups chicken broth
2 cups chopped cremini mushrooms
3 slices of bacon
1/2 cup diced onion
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1 tsp butter
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. Bring water and broth to a boil in a small saucepan. Keep warm over low heat.
2. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Saute mushrooms until tender. Remove mushrooms, set aside.
3. Fry bacon in a large frying pan. Add onion and saute until translucent.
4. Add rice to the pan. Cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
5. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in mushrooms, grated cheese, and remaining ingredients.

Clam chowder

2011-02-03T21:17:00.000-08:00

A friend recently asked if I cook every day. The answer is yes and no. Living alone, it is just not worth it to cook every day. Also, I am a busy student and I am usually too tired or too busy to cook a meal from scratch every single day. Instead, I use a variety of prepared foods (Trader Joe's is my best friend) and home cooked. When I cook from scratch, I usually don't reduce the portion size too much, so I usually end up with at least 2 meals for every time I light the stove. Generally you can eat the same meal or a similar one 2-3 days before getting tired of it.

I usually subside on easy meals: pasta, noodles, chicken, salad, soup. Pasta: I make whole wheat spaghetti or farfalle with things like peas, shrimp, mushrooms, pancetta, and/or spinach. Add a little garlic, lemon, light olive oil, and spices, and you have a fast simple meal. My other meals are simple also.

Sometimes I invest some time in a hearty soup that will last for days. In case you haven't noticed, I have a serious obsession with thick, chunky soups that are substantial enough for a meal. Canned soups are loaded with sodium and calories and are usually low on veggies and nutrients. Homemade soups are delicious and fresh, even if you are not super skilled at cooking.

Here's a recipe for clam chowder that is a bit healthier than the normal ones made with heavy cream.

Light Clam Chowder

adapted from Cooking Light magazine

Ingredients

4 turkey bacon slices
1 tub of mirepoix (I used one from Trader Joe's, but you could chop about 1 cup each of diced onions, celery, and carrots)
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon dried thyme
2 garlic cloves, minced
3 cans chopped clams, undrained
3 cups diced potatoes
1 bottle clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour

Preparation

1. Dice bacon. Cook bacon in a large pan until crisp. Remove about 1 tablespoon for topping, set aside.
2. Add mirepoix, salt, thyme, pepper, paprika, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
3. Add clam liquid, potatoes, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
4. In a bowl, combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

bubbling in the pot

Simple meal: chowder and caesar salad

Steakhouse at home

2010-12-22T20:47:00.000-08:00

Sometimes when I eat out at restaurants I think to myself, "I could make this better at half the price..." That's how I feel about the steak at Black Angus, Outback, etc. These restaurants serve steak that is highly overrated- the meat quality is suspect, and the steak is doused in butter to mask this. Of course this is not the case for premium steakhouses such as Tom Colicchio's Craftsteak (amazing, but with a hefty pricetag.)

Occasionally I do crave a good steak. When I do, I like to have meat that stands on its own, with very simple seasonings. Recently, my family and I had a nice cut of ribeye with simple salt and pepper- yet it was amazing! Add a few great sides (we had garlic mashed potatoes and sauteed snow peas and carrots) and you have a meal that will blow Outback out of the water.

Look at the marbling on these!

Place settings

A nice cab complements the meal

Steak

Ingredients:

good quality ribeye or other
salt
pepper
canola oil or other high-smoking point oil (not olive oil)

Instructions:

Cut the steaks into individual portions. Coat the steaks lightly with canola oil. Salt and pepper liberally on both sides. Preheat the oven to 400 degrees.
Heat a cast iron pan on high. When the pan is hot, place one steak in the pan and do not move for 1 minute. Turn the steak and cook for another minute. Using a spatula, brown the sides slightly. Place in a baking pan lined with foil. Repeat for each steak.
Bake the steaks for 5 minutes for medium rare, 10 for medium.

**Note: You want to make sure you have a good stove exhaust or at least an open window. Cooking on high heat will inevitably result in some smoke.

Holiday Baking: Chocolate whoopie pies with peppermint filling

2010-12-22T20:39:00.000-08:00

After seeing these pop up in several blogs, I decided to try these out for myself. I am not really into sweets myself, but I love making sweets for other people. Every holiday season I make a batch of something and wrap them up in cute little bags for the neighbors.

I was excited to make whoopie pies because they look so delicious and they are retro, a throwback to the 1950s. According to an article I read in the NY Times, they are making a comeback because they are reminiscent of a simple and carefree era. Also, I was drawn to these peppermint whoopie pies because I like the combination of chocolate and peppermint.

Who knew these would be such a nightmare. They took forever to make and the recipe I chose seemed to make double the amount I expected. They tasted okay, but not as good as I thought they would. The chocolate flavor was not strong enough (chocolate desserts rarely satisfy me unless they are rich and decadent) and the peppermint was a little overwhelming. I won't post the recipe because I was not satisfied with the taste. If you like whoopie pies, and have the urge to try the, then google peppermint chocolate whoopie pies and you can find a recipe easily. I will say one thing- they are cute though!
Here they are all packaged up and ready to go. I package them in cute bags I got from Daiso!

Winter Soups

2010-12-03T18:53:00.000-08:00

I know I shouldn't whine about San Francisco winters. It doesn't snow, it doesn't go below zero... that said, it's rainy, muddy, windy, and downright depressing. And for a girl who has spent practically her whole life in warmer parts of California, the SF winter is particularly unbearable!

Soup is my favorite winter food. Remember those Campbell's commercials where the snowman comes in for a bowl of chicken noodle, and melts into a cute, freckly little boy? That's exactly how I feel... it's so warm and comforting!

Sometimes I have the kind that comes in a can or box for convenience reasons. However, I honestly haven't found one that met my standards. So I've started making soup in big batches, so I can freeze individual portions for later on. My favorites are corn chowder, tomato basil, butternut squash... and lately, turkey chili!

Here's my recipe for a fast turkey chili. I know it's not authentic... I actually just used a black bean soup recipe, but added corn and ground turkey and random seasonings on a whim. Even though it was a random experiment, it turned out really well for some reason. It's not prize-winning, but it definitely beats the can. With salsa and canned black beans, you can make it in less than 30 minutes. I love serving it with shredded cheese, sour cream, and diced onions. (Random note: I used to detest sour cream, but I think sour cream on chili has finally converted me. Not sure if I can stand it outside of this soup.)

Fast Turkey Chili

Ingredients:

1 can black beans
1 jar Southwestern salsa
1/4 cup chicken stock
1/4 cup diced onions
1/2 lb ground turkey
1 tsp cumin
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder

1. In a saucepan, combine black beans, salsa and chicken stock. Bring to a boil, then simmer.

2. In a pan, saute onions in a little bit of oil. After the onions have caramelized, add ground turkey and bay leaf. Add salt and pepper and brown the turkey.

3. Add turkey, chili pepper, cumin to the saucepan. Simmer for 15 minutes or until thickened. Serve with cheddar, dollop of sour cream, and green onion.

Comfort food- Mac n cheese

2010-11-03T17:43:00.000-07:00

Growing up, the only macaroni my brother and I knew was the blue box- Kraft dinner. My dad made it for us when we were little, and we gradually started making it on our own. To this day, my brother and I love mac and cheese! It was the comfort food of our childhood.

Eventually, we outgrew the blue box. Kraft mac n cheese tastes a bit sad to an adult palate- the noodles are limp and the cheese comes in powdered form. I searched for alternatives- recipes, restaurant dishes. While I can appreciate baked varieties of macaroni, it just isn't the kind I grew up with. I wanted something familiar: creamy, smooth sauce but with a sharper flavor.

This is what I came up with. It's a grown-up recipe for mac and cheese, but still with the same qualities you loved as a child. It's just as fast as boxed macaroni. I like my macaroni simple, but you can add bacon bits, onion, crab, or cheese and breadcrumbs and bake. Try it, you won't regret it!

Stovetop Macaroni and Cheese
loosely adopted from an Alton Brown recipe

Ingredients
1/2 pound macaroni or shell pasta
4 tablespoons butter
2 eggs
2 tablespoons milk
1/2 teaspoon hot sauce
1/2 teaspoon black pepper
3/4 teaspoon mustard
12 ounces shredded cheese (sharp cheddar, provolone, mozzarella a mix, whatever you have on hand)

Directions
1. Cook the pasta to al dente. Drain and return to the same pot. Add in the butter, tossing to coat.
2. In a separate bowl, whisk together eggs, cheese, milk, hot sauce, pepper, and mustard. Add the mixture to the pasta and stir over very low heat for a few minutes. Be sure not to curdle the egg with too much heat. Serve immediately.

Summer treats

2010-08-20T01:47:00.001-07:00

This summer has been one of the coldest on record in California. Still, there were a few hot days, and there surely will be a few to come in our "Indian summer."

Hot days mean that I usually have no desire to cook. There are a lot of easy recipes that don't require slaving over a hot stove all day. Instead, I usually opt to make some of my favorite summer treats: lemonade, ice cream, guacamole, and sushi.

Sushi is not hard once you figure out how to roll the seaweed tightly and get a sharp knife for cutting. But one way to avoid all the trouble is inari. Inari are seasoned tofu pockets that you can easily buy in the store. Fill them with rice and a filling of your choice and you have a cool, (but spicy!) summery meal.

Spicy Shrimp Inari

Ingredients:

2 cups rice, cooked
2 tbsp vinegar
1 tsp sugar
1 lb shrimp, peeled and deveined
mayonnaise (about 1/3 cup)
sriracha hot sauce
1 diced green onion

Directions:

1. Dissolve sugar in the vinegar. Add to the cooked rice, fanning it and letting it cool.
2. Boil the tofu pockets or prepare according to instructions.
3. Boil the shrimp but do not overcook. Slice into 3/4 inch cubes. Set aside the shrimp to cool.
4. Mix the mayonnaise and sriracha to taste. In a bowl, add enough of the mayonnaise mixture to the shrimp to coat.
5. To assemble, open a tofu pocket and stuff it about halfway with rice. Fill the rest with the shrimp mixture. Top with chopped green onions.

Lemonade is one of my favorite beverages. (You could probably guess that from my blog title.) You can always make the standard lemonade, adding lemon juice, water, and honey to taste. I like to spice up my lemonade with two twists- Lemon ai-yu and strawberry lemonade.

Lemon Ai-Yu is basic lemonade, with cubes of ai-yu cut up into it. It's a Taiwanese beverage that is probably popular throughout Asia. Ai-yu can be purchased at Asian grocery stores, and it basically tastes like sweet, mostly flavorless gelatin. It gives the drink some texture and it tastes refreshing when cold.

I make pink lemonade with strawberry puree added to plain lemonade. I have been experimenting with different amounts of the strawberry puree, but it never seems to have a huge impact on the flavor. I like the color it lends the lemonade, though. I have learned to strain out most of the strawberry seeds before adding it to the lemonade.

Drinking lemonade brings me back to summer days when I had nothing to do but hang out with friends, laugh, and enjoy life. I miss those days! Growing up is hard to do.

Picnic in the Presidio

2010-07-11T15:43:00.000-07:00

On a sunny San Francisco afternoon, I decided to celebrate the unusually warm weather with a picnic at the Presidio. It's gorgeous with an open grass field where you can spread out and relax.

I bought this gorgeous basket from Pier One. You can fit in tons of goodies and a bottle of wine.

I brought crackers, goat cheese with herbs, a peach, sliced mangoes, sparkling fruit wine, berries, and mini sandwiches.

I made these sandwiches with asiago foccaccia, grilled peppers, ham, and pepper jack cheese. They were really delicious. The flavors really melded together and they traveled really well. They might be even better with a nice aioli.

If you ever have a day off, it's nice to go out with some berries, cheese, crackers, and just enjoy the sunshine. We've lost a lot of the romanticism that we had before in picnicking. People just pack a sandwich and some potato salad and call it a day. Sure, that's probably more efficient, less messy, and less time consuming. But would it hurt if we all had a little romance and optimism in our lives?

Ferry Building Fun!

2010-05-17T21:44:00.000-07:00

The ferry building in SF is iconic. Originally just for ferries, now it's home to the most well-known farmer's market in San Francisco. On a beautiful Saturday morning, who can resist? The farmer's market isn't restricted to fresh fruits and vegetables, or even the delicious tapenades, hummus, nuts, and freshly baked breads. There are also a ton of food stands that rival fine dining restaurants. It's pricey, but it's definitely worth a try.

First up: Namu. A modern Korean food stand. There are breakfast items like French toast, fries with toppings, okonomiyaki and other goodies.
Namu's "original" Korean tacos. I guess this is probably a jab at Kogi (which I'm not a huge fan of.) These are good, but not really tacos by any stretch of the imagination. They are made up of two sheets of nori, some rice, some galbi beef, and chopped onions and kimchi salsa. These have a ton of potential. The flavors really work. However, it could use a bit more punch. The portion is tiny, and at 2/$5 they aren't cheap. They are literally bite size (okay, maybe two.) It would be great if they used a big sheet of nori, more rice (rice is cheap right??), more beef, more salsa/kimchi. It would make for a more satisfying bite. Nevertheless, I liked these reasonably enough.

I also tried the gamja fries. These looked great- perfect drunk food- fries covered with salsa, beef, salsa, some mayo, pretty much the same stuff as the tacos. They were disappointing though- very greasy and not in a satisfying way. I think they were around $6.

Next: 4505 Meats. A meat place, with lots of hot dogs, sausages, burgers. Apparently they are really famous for their hot dogs with chicharrones. Unfortunately I didn't try that, but I will next time. Instead, I tried the burger. At $7 it is not bad, but of course small. The meat is juicy and the patty is toasted and crispy at the edges. It's a pretty good burger, all in all. Made of fresh ingredients and done just right, which is what a ferry building lunch should be about.

Roli Roti is a hugely popular stand. There is always a huge line. I made the mistake of getting the rotisserie chicken and rosemary potatoes. I was tempted by the short chicken and potatoes only line. While perfectly adequate, it was your basic roasted chicken with tender skin, crispy herby skin, complemented with rosemary potatoes. Delicious, but not what everyone was waiting for. The porchetta sandwich is the real star, which I will get on my frequent trips to the area. They also have pork knuckles and a variety of meats which they seem to rotate. At $6 (I think) this was a steal compared to the rest of the market!
Finally, inside the market I have tried the oysters on the half shell. It was my first time trying raw oysters. I really like cooked oysters and I loooove sashimi, so I didn't think it would be a problem. However, the taste was really slimy and fishy... it's probably supposed to taste like this but I just didn't like it! You get an oyster and you can help yourself to any condiments for just $1.50.

All-in-all, visit the ferry building for free samples, fresh produce, and a nice lunch as well! I recommend bringing friends so you can try multiple items. No, I did not eat all this by myself!

Ferry Building
1 Ferry Bldg
San Francisco, CA 94111

Parmesan Chicken- easy but impressive

2010-04-01T20:39:00.000-07:00

So I guess I'm on a Barefoot Contessa kick on this blog.

I should mention that several years ago, I went to Wolfgang Puck's restaurant for my birthday. I got butternut squash ravioli, which was delicious! However, the real star of the night was my cousin's dish- chicken parmesan with a light salad and lemon vinaigrette. When I saw this recipe on Ina Garten's show, I knew I had to make it. Sure enough, it was very similar. Even better, it was very simple to make and you could even make it for a weekday dinner. At the same time, it is very impressive and tasty and would definitely impress at a dinner party. And it features my favorite condiment- the lemon!

I would like to note it could use an extra kick of flavor in the batter- I will experiment with that next time. Without the lemon it is not as remarkable.

Parmesan Chicken
Adapted from an Ina Garten recipe

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 cups panko bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Ready to use arugula salad
1 recipe Lemon Vinaigrette, recipe follows

Directions:

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Taiwan- Photo Post 2

2010-02-27T11:18:00.000-08:00

shaved ice with strawberries and milk pudding

ramen served on a burner stove

cheesy seafood rice

dim sum sold at a street cart

more xiao long bao

A lady making candied fruits and tomatoes

A Photo Post- Taiwan

2010-02-26T13:33:00.000-08:00

sticky rice with meat and mushrooms

This winter I visited Taiwan. I'm not going to lie, a major reason was the food. I am seriously convinced that this is the best food in the world. (I may be biased.) There really is no comparison. Around every corner, there is a stand or a restaurant to be tasted. With so many choices, there are bound to be some really great foods. One of the things I love about Taiwanese food is that much of it is prepared by mom-and-pop shops. There are few chains; small businesses are king. I think there is something very special about a family-owned business that has spent years, maybe generations, perfecting one recipe.

But enough chatter, let's get to the first round of pics:

xiao long bao (soup dumplings)

fried agedashi tofu

famous fried sandwiches

mango mixed ice

best breakfast ever: rice ball and yogurt drinks

tofu and mustard greens (?) soup

fried chinese tofu

pan-fried bao

Food and Love

2010-02-24T20:58:00.000-08:00

Food and love go together so well.. it seems that we celebrate all of our special occasions with a delicious meal. For me, food is an expression that I care for people- my friends and family as well as my significant other. That's why I wanted to cook for Valentine's Day.

On Valentine's Day, I was spoiled with a meal at a yummy French place with a prix fixe Valentine's menu (a pricy one, but in the city, what can you expect?) The next day, I made a romantic dinner menu to celebrate at home. You can really save so much money eating in. This dinner, plus wine probably cost me $40.

First, French onion soup. This I learned from my roommate's boyfriend. It's now one of my favorite soups! I crave it all the time now. It's really quite easy to make: just caramelize a large amount of onions in butter until almost jammy, season, then add beef broth. Serve with bread and cheese. I used a nice nutty Gruyere. The melty strings of cheese oozing with the soft bread and onions... this is comfort food, through and through. Yum! I will post a detailed recipe soon.

For the main course, I thought a rack of lamb would be delicate and not too heavy. It turned out very well. This is a Giada recipe, with basil and mint pesto. Like many Giada recipes, it's a simple recipe with bold, beautiful colors. The recipe is below.

Lastly, I made a chocolate torte. It was supposed to be a souffle, but it was kind of a fail. It didn't rise and I know why... During the beating process of the eggs, I stepped away for a moment. At least it was full of chocolaty goodness!

Rack of Lamb with Mint-Basil Pesto

Ingredients

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.

Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.

I'll have them Nick's Way...

2010-02-24T20:06:00.000-08:00

Nightclub Rouge by night, Nick's Crispy Tacos by day! I've never been to Rouge, but I can definitely tell the place is a nightclub. There are chandeliers, red velvet booths, and a bar. It's very campy and I enjoy the contrast between the food and the setting. On Tuesdays for happy hour starting at 5pm, it gets really full and it can be hard to find a seat.

After the first time I went to Nick's Crispy Tacos, I started thinking it was a very good thing I did not live next door. I would probably be here every Tuesday if that were the case for Taco Tuesdays! On Tuesdays, tacos, quesadillas, chips/salsa/guacamole are all $2, and there are drinks specials as well.

For messy, fattening, delicious food, there's nothing like Nick's.

Chips, salsa and guac. Although some people have taken issue with the creamy consistency of the guacamole, I actually really like it. This is a classic and for $2 for this amount of guacamole, it can't be beat. Their chips are a nice crunchy consistency without being too hard (maybe they're homemade?)

The quesadilla was huge! I got the pollo asada. It was nice, but a little greasy. I can't help but think I prefer my own quesadillas.

And finally, the tacos. These are the main attraction at Nick's. Everything is $2 except for the seafood tacos. The pesco asada, fried fish, is the best taco there. I always get it even though it's not a special. You have to get them Nick's Way (with guacamole, cheese, crispy taco) which makes it almost $5, the price of a burrito at many other restaurants! This practically is a burrito though in size, so it's worth it to me. These are the best!! It's a perfect balance of flavors and texture: the creamy softness of the fish, the crispy fried shell, the soft taco, the fried taco, the crunch of the veggies, the smooth guacamole. Nick's really balances the flavors and uses the freshest ingredients; I've never had a stale taco. I really swear by this!!

Overall, I think Nick's is great. It's definitely a staple. My one gripe is that they could cut back on the oil in some of the dishes. It's comfort food though, so I can't complain too much. I would definitely recommend this as a weekly Tuesday spot.

Nick's Crispy Taco
1500 Broadway San Francisco
CA 94109-2516
(415) 409-8226

Ode to a lemon- Lemon Bars

2010-02-21T21:14:00.001-08:00

Finally, I can start a blog post to explain the name of my blog!!

Without noticing it at first, lemons crept into my cooking, baking and eating. From lemon slices squeezed onto seafood for acidity, a fragrant lemony basil pasta, the crisp taste of fresh-squeezed lemonade, and the joy of a lemon meringue pie-- lemons are really a common thread in the foods I enjoy.

Despite the fact that I love baking, I have never had a sweet tooth- if anything, I prefer the salty, spicy and sour. I prefer strong flavors that please my palate. In many dishes and desserts, it seems like lemons are the perfect foil to delicious food! So my rule of thumb for preparing food- a spoonful of lemons (or lemon juice)- will get you there. It's what you need to take many foods to the next level. What would buttery crab be without a spritz of lemon?

And that's why I prefer a spoonful of lemons to a spoonful of sugar.

Lemon bars are a perfect example of the beauty of the lemon. I despise overly sweet lemony desserts- if there isn't a bite to it, then what's the point? So this is an Ina Garten recipe- altered to cut the sweetness. It's not mouth puckering by any means- no one who has tried it has said that this was too sour. I hope you find it delectable!
For the crust:

LEMON BARS

Adapted from a Barefoot Contessa Recipe

Ingredients:
Crust:

1/2 pound butter (or 1 cup), room temperature
1/2 cup granulated sugar
2 cups flour

Filling:

6 extra-large eggs at room temperature
2 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 350 degrees F.
2. For the crust, cream the butter and sugar until light in the bowl with an electric mixer.
3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill in the refrigerator for 10-15 minutes.
5. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
6. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
7. Cut into squares, dust with confectioners' sugar, and serve!

Peanut noodles

2009-12-13T20:30:00.001-08:00

As a busy law student, I haven't had a whole lot of time to make fancy recipes. Sorry! I will get some fantastic baking done over the holidays :) I plan on making some holiday macarons or madelines to take to my relatives.

In the meantime, all I have time for is making a quick dinner at home. Many people go out to eat when they're busy, which doesn't make sense to me. I feel like it actually takes longer to eat out than make something quick at home. Especially when you artfully minimize the number of dishes you have to do, like I do.

One of my go-to recipes is peanut noodles. I made this recipe to recreate a popular dish in Taiwan. When I used to visit Taiwan, I remember getting up early and going to the marketplace to get a package of peanut noodles along with the groceries. When I got home, I would mix the peanut sauce with the egg, cucumber and carrots and savor the creamy and crunchy cold noodles. The crazy thing about Taiwan is that even a roadside cart selling cold noodles in a package has the potential for brilliance. Hopefully, when I go to Taiwan this winter, I'll get a chance to taste the real thing and take some pictures of it as well. Then I'll know if it really is as good as it is in my memory.

While this recipe is not quite the same as those delicious noodles from my memory, they are very tasty and easy to make. To top it off, this recipe is super versatile as well. You can add whatever optional ingredients you have on hand. I only had broccoli slaw and slivered carrots and egg, so I used that.

Sesame Peanut Noodles

Ingredients:

handful of thin Asian noodles
3 tbsp peanut butter
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp honey
sprinkle of red pepper
1 garlic clove, minced (or garlic powder)
optional: crushed peanuts, sliced thin egg pancake, julienned carrots and cucumber, thinly sliced deli meat

1. Boil noodles until done (about 10 minutes.) Remove from heat, rinse with cold water, and add some ice cubes to cool.

2. In a small bowl, mix peanut butter, soy sauce, sesame oil, vinegar, honey, garlic, and red pepper.

3. Drain noodles well and mix with the sauce. Add optional ingredients.

To make egg pancake: mix eggs in a bowl (but not too foamy, keep the bubbles to a minimum). Heat a large skillet and spray with non-stick spray or oil. Pour the egg in, tilting the pan to make a thin pancake layer. When mostly solidified, flip. Add a little salt. I like to fol the pancake in half and cut into thin slivers.

(Sort of) Baked Eggs

2009-12-06T20:29:00.000-08:00

I love eating baked eggs. The possibilities are endless! I like them with cheese, onions, veggies, mushrooms... or Mexican style with black beans, jack, salsa. It's funny because I never used to like breakfast that much, until my boyfriend (who firmly believes that breakfast is the most important meal of the day) showed me all the yummy egg breakfast combos. I used to hate runny yolks, but now I like them to a degree. I still can't stand sunny-side up yolks, but I can deal with over medium. Baby steps...

Anyway, so baked eggs. Baking is decidedly healthier than frying, but I can't justify heating up an oven in the morning for my one or two lonely baked eggs. I experimented with a quick and easy, although somewhat sacrilegious method this morning.

I sprayed a microwave-proof bowl with cooking spray. In the bottom of the bowl, I layered a big slice of turkey, some spinach leaves, a slice of pepper jack, baby spinach, and diced onions. Then I cracked two eggs, and added a little seasoning salt. I stuck it in the microwave for a few minutes, slid the eggs out on a plate, and ate with salsa and toast. How's that for an easy breakfast? The clean-up was easier than fried eggs or an omelet, too.

Baked (Microwaved) Eggs

Ingredients:

Nonstick cooking spray
Turkey
Baby spinach
Cheese
Eggs
Onions
Seasoned salt
Salsa (optional)

In a microwave-safe bowl, layer turkey, spinach, cheese, onions, and two raw eggs. Sprinkle with seasoning salt.
Cover with a paper towel. Microwave for 30 seconds at a time, about 1 minute total depending on your microwave.
Slide out on a plate, cover with salsa and eat with toast.

Yum.

Out and Around: Little Sheep Hotpot

2009-12-06T19:56:00.001-08:00

Last week was my mom's birthday. Happy birthday mom!! My mom is my source for all Chinese food, so expect to see some of that soon!

We had lunch with some family friends, but for dinner we had Chinese hot pot at Little Sheep.

Interesting Bamboo decor

We started off with a plate of yummy golden fried buns. Usually they come in plain and fried ("silver" and "golden") at this restaurant, but I requested for all of them to be fried. Hehe. Bad I know, but you only live once. These were delicious, especially with the condensed milk.

But this place is really about the hot pot. Here's a picture of the broth (1/2 spicy, 1/2 original):

The hot pot there is really superb. It's not the kind you have at home with just chicken stock. There are all sorts of condiments bubbling in the broth, which you can get original or spicy-flavored. The broth is delicious. I would drink a ton of it but it's probably full of fat from all the stuff you cook in it! I don't know exactly what's in it, but the menu said green onion, cilantro, vinegar, etc, and you can see garlic, Chinese herbs, goji berry, and other goodies.

You can pick whatever you want to go inside. We picked lamb, beef, assorted tofu, spinach, fishballs with meat inside, rice noodles, and blood cakes (this was kind of an accident, we thought it was those blood-flavored cakes but they were actual congealed blood??).

Assorted tofu platter

Meat, meatballs, blood!, spinach, rice noodles

The meat was fresh and sliced thinly. Everything was really fresh and delicious, actually. Little Sheep encourages you to not use dipping sauce, unlike normal Chinese hotpot. I think the seasonings and the freshness of the ingredients speak for themselves, so you don't really need the sauce anyway.

I would highly recommend this place, it's one of my favorites! In these winter months, it's Chinese comfort food.

Little Sheep Mongolian Hot Pot (小肥羊)

215 S. Ellsworth Ave., San Mateo

(650) 343-2566

My first post!

2009-12-06T19:45:00.000-08:00

Welcome to my blog. :) I'm a law student in San Francisco who loves to bake, cook, and most of all, eat!! I plan to share recipes, restaurant reviews, and other food-related items.

As for lemons- they are one of my favorite ingredients- I love how they bring out the flavors in savory and sweet dishes alike. Look out for a lemony recipe soon!

Spoonful of Lemons

Mashed potatoes are easy, potato pancakes are even easier

Butternut squash soup

Simple recipes

San Francisco Food Destinations

One Ingredient Berry Ice Cream

Review- Little Star Pizza in San Francisco

A spring dinner- Pork chops and sugar snap peas

Ricotta gnocchi with lemon zest and parsley

Make your own Greek yogurt

Confession about eggs

Matcha green tea macarons

Getting your greens

Macaron class in SF

Mushroom and bacon risotto

Clam chowder

Steakhouse at home

Holiday Baking: Chocolate whoopie pies with peppermint filling

Winter Soups

Comfort food- Mac n cheese

Summer treats

Picnic in the Presidio

Ferry Building Fun!

Parmesan Chicken- easy but impressive

Parmesan ChickenAdapted from an Ina Garten recipe

Taiwan- Photo Post 2

A Photo Post- Taiwan

Food and Love

Rack of Lamb with Mint-Basil Pesto

Ingredients

I'll have them Nick's Way...

Ode to a lemon- Lemon Bars

Peanut noodles

(Sort of) Baked Eggs

Out and Around: Little Sheep Hotpot

My first post!

Parmesan Chicken
Adapted from an Ina Garten recipe