Foodsnob In LA

This is pathetic

2010-11-09T22:57:00.000-08:00

So, I just can't stand how pathetic my blog has become. ONE entry all year long? And only SEVEN last year? That's no blog...

I must admit I have a new passion--it's gardening, and it's taken over my life. I'm going to phase out (yeah, no sh*t) this blog and start another one on gardening. We'll see if I actually follow through!!!

Thanks everyone for humoring me. Hope you enjoyed FoodsnobInLA and trust me--my snobbery just got a hell of a lot worse since now I'm GROWING my own food!!!

Wish you could have a garden,
Foodsnob

Recession Session: Asparagus

2010-01-15T15:19:00.000-08:00

How can you tell if someone's rich?

By how much asparagus is thrown away.

Yes, the tips are the best. Yes, they're beautiful and delicious, but are they necessarily more nutritious? I'm gonna venture to say no. And with that said, I think you should eat as much of the stalk as possible, even if you're too rich for it.

Instead of breaking off all the hard bottoms, try trimming off just a little bit, and then peel the rest. It doesn't take that long. You'll get more bang for your buck, and your urine will smell just as bad. And, it looks beautiful. I love roasting asparagus in a 425 degree oven with just a little olive oil until al dente. Easy, simple, healthy. Save the trimmed stalk for veggie stock. Or not (you bourgeois you.)

Wish you could have a snappy, stinky bite,
Foodsnob

That Freshly Baked Bread Smell

2009-08-09T18:43:00.000-07:00

Here's my once every 5 months blog entry. It's not very exciting. Sorry.

I could never give up bread. No way, man. I've been trying to cut down on bread intake over the last couple years, telling myself, "OK, I'll have to MAKE it if I crave it." Of course, as we all know, bread isn't one of those in the mood foods you can whip up in 15 minutes. Try more like, 15 hours. Especially if you make a sponge. Now we're talking 2 DAYS.

So, I had one of those cravings, and since it's been hot in Los Angeles lately, I decided to heat things up another 500 degrees. If I'm gonna spend all this time making bread, might as well make 2 loaves, right?

Just try to let the bread cool down for 2 hours before you cut into it...

Wish you could have a bite,
Foodsnob

Salt Makes EVERYTHING better...

2009-03-30T22:13:00.000-07:00

Even caramels. And chocolate. And men. Especially men...hmm I take that back. Men are salty enough.

Fleur de sel on caramels. There are so many recipes out there, just experiment. I put a little salt INTO the caramel mixture, and then some on top before cutting. Can't go wrong.

Even covered some in dark chocolate.

YUM.

Wish you could have a bite,
Foodsnob

Lovely Leeks

2009-03-28T14:47:00.000-07:00

I've talked about burrata a lot. And I won't stop talking about it, and you can't stop me. YOU are! Hmph!

Last night I prepared the ol' burrata and prosciutto drizzled in olive oil and sprinkled with sea salt and black pepper blah blah blah, but to spruce it up I made a leeks vinaigrette. Not the fancy French vinaigrette with capers and egg and whatnot, just a little bit of red wine vinegar (because I'm out of champagne vinegar), S&P, some olive oil, and that's it.

Yum. SO EASY. Clean leeks. Boil for 10-15 minutes in salted water, and give them the shocker...I mean, shock them in ice water? Add your oil and vinegar and you've got yourself an antipasto that'll ruin your main course which you slaved over for hours and hours. Serves you right. DAMN YOU leeks over prosciutto and burrata. Damn you for being so sexy and delicious.

Wish you could have a bite,
Foodsnob

Wascaly Wabbits

2009-03-02T11:38:00.000-08:00

I was at the poultry shop the other day and decided to make some rabbit, since I hadn't prepared it in a long time. I definitely was not in the mood for frog's legs and I didn't want to fuss with squab, so rabbit it was!

I prepared it in much the same way I would coq au vin...I seared all the rabbit, removed the meat and cooked a mirepoix with the brown bits, made a wine reduction, added some stock and slow cooked the rabbit in the oven at a very low temperature.

OK, so it's pretty fussy, probably much fussier than the squab would've been, but it was well worth it. Mmm...rabbit on a bed of creamy polenta with spinach and a nice glass of vino nobile. Can't go wrong...

Wish you could have a bite,
Foodsnob

The Perfect Chocolate Chip Cookie

2009-01-26T15:23:00.000-08:00

Here's a link to a New York Times article about the perfect chocolate cookie. I made this recipe, but altered a couple things...

I used almost a quarter cup LESS white sugar than they called for.

I chopped my own Valrhona 71% dark chocolate.

I melted half of the butter and didn't whip it as much. I think fluffing it (in the baking sense) makes cookies more "cake-like" so I compromised.

And presto, the perfect chocolate chip cookie. Time to go running now.

Go make yourself a bite,
Foodsnob

Top Scallops

2009-01-12T16:48:00.000-08:00

I don't know if anyone else watches Top Chef, but there's a chick on it who makes scallops any chance she gets. So, I decided to make scallops after watching an episode and laughing when the Italian chef exclaimed, "This is Top Chef, not Top Scallops!"

Scallops are so so so easy to make, and yet, they seem to impress people. All you need is a f-cking hot preheated pan and like, 5 minutes. Depending on the size, you can sear them between 1-3 minutes per side until JUST cooked through. It might take a couple tries, but you'll get it. The key is to not move them in the pan so you get a nice sear, but how many times have I said that before?

This time, after searing them, I deglazed the pan with shallots, white wine, added a little pat of butter off the heat, then some torn tarragon and orange zest. I roasted asparagus and brussel sprouts with olive oil in the oven at 400 (for 8 and 20 minutes respectively) and had a complete meal in 25 minutes. Eat it Rachel Ray.

Wish you could have a bite,
Foodsnob

Pasta Belly

2009-01-04T11:34:00.000-08:00

So, it's been a while, Mr. Bloggie, but I'll make it up to you I promise! My belly is full of all sorts of goodies these days, and since my trip to Italy back in October I've been trying to perfect my pasta fresca.

Using the well method is perhaps the most satisfying technique I've ever employed, and poking properly rested dough can make even the toughest dude giggle. I love to poke. Poke poke poke.

I've found that just over 3 cups of flour to every 4 eggs and a teaspoon of olive oil makes a very tender pasta. If I'm feeling up to it, I'll knead it by hand for 10 minutes, but after a couple minutes of doing it by hand I cheat and throw it into the Kitchen Aid with the dough hook and then finish it by hand. Letting it rest is the most important part, however, and I find the longer the better, but at least 30 minutes.

Mmm...I love my pasta belly.

Wish you could have a bite,
Foodsnob

PS In honor of NYT's Top 11 Foods, I've been making a SWISS CHARD and sausage sauce to go with the pasta fresca, although anything simple is better, since the pasta is the highlight of the dish!

Not Top Eleven but I had to post...

2008-09-28T14:37:00.000-07:00

Dear Food Blog,

I made a chocolate cake yesterday. With rum buttercream. And raspberries.

It was good.

The end.

I'm going to Italy now.

Wish you could have a bite,
Foodsnob

Top 11 Foods: Sardines

2008-09-09T21:26:00.000-07:00

High in phosphorus, omega-3 fatty acids, Vitamin D and calcium, sardines are totally overlooked. I've stocked up on enough sardines to last me through the impending economic depression. Filtered tap water and sardines. What more could you want? (Please don't say bottled water. PLEASE.)

It's really hard to find fresh sardines, so when my local fishmonger tells me he's getting a shipment in from Italy, I stock up! The hardest part about eating them is in the prepping, though. They're pretty delicate, so handle them with care, less they disintegrate whilst cleaning.

I like to sautee them in some olive oil and serve them over salad. No salt. No nothing. Just a couple minutes per side, and presto!!! Instant health benefits! Beets, pumpkin seeds, sardines, what next?

Wish you could have a bite,
Foodsnob

Top 11 Foods: Pumpkin Seeds

2008-08-26T09:11:00.000-07:00

The only time I think about pumpkin is during Thanksgiving, but ever since reading that article I've been obsessing about, all I can think about is pumpkin, since it made the list TWICE. Once as plain old pumpkin, and again as pumpkin seed! So, it must be good for you, right? I mean, it was published in the NY Times, so it must be true...

I don't think I've ever bought pumpkin seeds, and now I'm buying them every week. However, since I'm not really much of a "grazer", I've incorporated them into my meals, adding seeds to my granola and sprinkling them on salads. A recent conversation with a friend led to the possibility of adding the raw seeds into carrot cake and then toasting them for a crunchy topping on top of the icing. Mmm...can't go wrong!

Here's how I make granola:

4 cups oatmeal
1/2 cup crushed raw almonds
1/2 cup pumpkin seeds
1/3 cup honey
1/3 cup canola oil

Whisk together honey and oil. Stir together all ingredients until evenly coated. Bake in a 350 degree oven for 30-45 minutes, stirring frequently. As the granola bakes, it'll reach a point where it'll start to toast really quickly, so make sure you keep an eye on it. It's like toasting pine nuts...no one likes burned nuts!

You can add chopped dried fruits like figs, cranberries, mangoes, whatever. Store in an airtight container. Yum!

Wish you could have a bite,
Foodsnob

BEETS: The New Spinach

2008-08-01T18:27:00.001-07:00

Is RAW better??? Is the raw movement just another fad? Well, in some cases there does seem to be some scientific evidence that raw IS better. Take beets, for example. I love beets. I love preparing them wearing a white long sleeve shirt and white linen pants. I love cleaning up my white tiled countertop. I love how easy it is to prepare roasted beets.

NOT.

And not only do I despise roasting them, it makes me not want to buy them...until now. I recently read a NY Times article about the "Top 11 Foods You're Not Eating", and lo and behold, beets make the cut. But not cooked beets. Raw beets. Yep. Apparently cooking them minimizes their goodness. Makes sense.

So I wondered, how the heck do you eat raw beets? Duh!!! Foodsnob!!! You grate them, make a shallot vinaigrette and let it macerate for a few minutes and presto, you're eating one of the top 11 foods as described in that article you've been obsessing over!

Try it. It's awesome, except, don't be scared when you...errr...use the restroom and think you're bleeding from...well, you get the gist. Oh, and the best part is, you can use large beets. They are just as good and are much easier to clean, lazy people.

Foodsnob's Raw Movement:

about 2 cups grated beets
1 T champagne vinegar
1 T extra virgin olive oil (it has to cost a LOT of money)
1 T fresh orange juice, or 1/2 T fresh lemon juice
minced shallot
zest of orange or lemon
freshly ground black pepper

Whisk together all ingredients except for beets. Pour vinaigrette over grated beets and let sit for at least 30 minutes. The longer it macerates the better. You can also add basil chiffonade and/or goat cheese right before serving just for the hell of it.

Wish you could have a fresh, tangy bite!
Foodsnob

PS I wrote this post last week, and in the meantime, this article came out a couple days ago in the NY TIMES. WTF? I swear I did not plan this...funny how they roast them...

All I see is RED ESPRESSO

2008-07-31T16:42:00.000-07:00

So when I was in South Africa summer of 2006 I became addicted to rooibos. In particular, there is one brand of rooibos which really stood out as having the cleanest, most complex flavor.

RED ESPRESSO.

Named the best new product of South Africa in 2006, this stuff is available NOW at Whole Foods. Get a bag and tell me you don't love it!!! And the best part of it is, it naturally contains NO CAFFEINE. Can you believe it?

Try it and let me know what you think. Treat it like a coffee substitute. Make espresso. Make cappuccini. Make latte.

Make love.

Wish you could have a sip. Oh wait, you CAN!

Foodsnob

Ciabatta 'N' Burrata

2008-07-23T18:02:00.000-07:00

Sorry all my readers! I've been working incessantly for the past several months, but I am back with more snobbiness than ever!

Sometimes you just want a sandwich because you're just too lazy to cook, and other times you just want that perfect bite--a little bit of peppered salame, some burrata, some basil, some heirloom tomato...

This sandwich ain't easy to assemble. In fact, you have to really plan out your laziness. I don't know about you, but even I, Foodsnob, do not have burrata cheese in my fridge at all times. I've already written about a couple ways to enjoy this cheese, and so this is just one of the many ways.

For my sandwich craving, I toasted some ciabatta bread, rubbed it with garlic, then drizzled with my dwindling supply of Morgenster olive oil from Cape Town, South Africa. Then I layered heirloom tomatoes, peppered salame, basil and burrata, which I drizzled with more olive oil and gray salt and freshly cracked black pepper.

OK, so maybe this sandwich ain't for the lazy...maybe more for the crazy? In any case, it was mighty delicious, especially with a glass of Barolo wine. So next time you're too tired to cook, plan that a day ahead and make this fabulous sandwich!

Wish you could have a bite,
Foodsnob

Just a Thought

2008-03-09T12:19:00.000-07:00

After waking up at 10:20 AM this morning only because of daylight savings time...eh hem...I had a hankering for blueberry muffins. An hour later, as I was sipping my oolong tea with a hint of jasmine (a gift I just received) I realized that the combination of the slightly acidic yet sweet blueberries were perfectly complimented by the delicate flowery notes of the tea.

And so I wondered, why aren't there more tea and food pairings in restaurants? I went to Providence on Sunday (more on that later) and by the end of the tasting menu I was already too tipsy to truly appreciate the chocolate cake with ganache, made from of course, Valrhona chocolate, and mushroom ice cream. Yes, I did indeed say mushroom ice cream. DIVINE. Served with port. I think it would've gone better with a delicate oolong, not that I'm complaining, right?

Boozehound.

Just a thought,
Foodsnob

Cobble Cobble

2008-02-15T15:13:00.000-08:00

Blueberry cobbler, that is, only the best kind of cobbler in the WORLD because it combines one of my favorite foods--BISCUITS--with another one of my favorite foods--BLUEBERRIES (which I've written about many other times, as in blueberry pancakes and blueberry muffins. I just wish I could incorporate BACON into the recipe somehow...) I'm berries for blueberries, or "bluebs" as I like to call them. Rhymes with boobs. Or moobs (man boobies.) Call me immature.

Anyway, I wish I could lay claim to this particular recipe but I actually follow a real recipe from Baking Illustrated (not that my other recipes aren't REAL.) This just works extremely well and I love the added crunch from the corn meal, and the addition of vanilla. I never would've guessed to use vanilla in a biscuit topping. Luscious.

For biscuit topping...

Combine dry ingredients:

1 cup AP flour
2 T cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar

Wet ingredients:
1/3 cup buttermilk
4 T melted butter
1/2 tsp vanilla

Set aside.

BLUEBS:

6 cups bluebs
1/2 cup sugar, depending on the sweetness of the berries
1 T cornstarch
pinch salt
pinch cinnamon
1 1/2 tsp grated zest plus 1 T juice from lemon

Preheat oven to 375. Combine blueberries with the rest of the filling ingredients and place in ramekins or a 9-inch glass baking dish. I think the ramekins make a sexier dessert, with all the juices running over the side. Hot. Place in oven until blueberries are bubbling around the sides, about 25 minutes.

While blueberries are baking, mix the dry ingredients together. Combine the butter, buttermilk and vanilla and set aside. As soon as the berries are ready, combine the wet and dry ingredients until JUST mixed, and spoon or pinch over the berries.

Increase oven temp to 425 and bake until biscuit topping is golden, about 15 - 18 minutes. Cool for 20 minutes and serve with homemade French vanilla ice cream, or handwhipped cream. I bet a little mascarpone would be good as well...can't go wrong.

Wish you could have a sexy bite,
Foodsnob

If you want it then make it

2008-02-07T16:10:00.000-08:00

I've gotta just face it. I'm getting older, and the metabolism is slowing down damn it. Plus, I'm not practicing martial arts twice a day and walking 5 miles like I used to. It's so tragic, really. Why am I being a whiny chick? My birthday just passed. Boo...er, it was actually amazing, as I was in Maui. I went scuba diving, saw humpback whales and sea turtles, and drank a lot of pina coladas. (Didn't really get drunk, though. For some reason none of them contained alcohol!)

However, the food was terrible! The best thing I ate was sashimi. Such a pity, because with all that fresh fish, you'd think they'd know how to grill a fish to perfection. I mean, why list the name of Joe the Fisherman who caught your Ahi this afternoon at 4 PM when you're going to drown the fish in soy sauce or smother it in a creamy oversalted sauce until it's inedible? For real.

I might have to say that fish and chips was one of the best meals I had. Can't go wrong with frying fish (and I wonder why I need to lose 10 lbs.) and serving them with chips. So, I've decided that this year, if I want something, I'm going to have to make it. Exempli gratia: POTATO CHIPS.

After the Super Bowl, where we gorged on pizza, chicken wings, club sandwiches, and chips, I've had a hankering for Kettle Chips. Oh man I hadn't had chips in AGES, so today for lunch I decided I should make steak sandwiches with caramelized onions and gorgonzola with fresh potato chips and continue that Super Bowl theme.

To make chips, you do need a mandoline, unless you want to spend a lot of time slicing those potatoes paper thin...I sorta just cut them and dropped them in oil, and when they were done I drained on paper towels and sprinkled with freshly ground sea salt and black pepper. Make sure you don't overcrowd your pan or else it'll drop the temperature of the oil (around 350). Divine. Crunchy and delicious(ly bad for you). Oh well, you only live once. Guess I'll never be a ninja.

I'd better go on that run...

Wish you could have a sea salty bite,
Foodsnob

Variations on a theme of lemongrass

2008-01-28T00:12:00.000-08:00

Since I still have a billion stalks of lemongrass, I've been trying to think of ways to use it up. I just made some more lemongrass vodka for my 5 PM smart cocktail and rubbed some bruised lemongrass on my neck and wrists. I also just made some lemongrass hand and cuticle cream, so what else? What else?

While in Laos I never sampled the grilled fish stuffed with lemongrass for one reason or another, and while I sampled plenty of the $0.30 oh-so-cheap-and-delicious dark Beerlao, I always told myself I'd try the fish. I guess I was too drunk or something.

Anyway, tonight for dinner I made a one-pot meal consisting of whole rainbow trout stuffed with lemongrass stalks and asparagus. After preheating my broiler I patted the fish dry and seasoned the inside and outside of the fish with salt and pepper. Using the back of my knife I bruised the lemongrass and stuffed it in the fish. To prep the asparagus I just drizzled with some olive oil and seasoned with salt and pepper.

I hate hate hate cleaning, so I used aluminum foil to cover my baking pan. Six minutes per side and the flesh was perfect. I usually only broil asparagus for 7-9 minutes total but I was too lazy to add it later, hence the one-pot meal, or should I say one-baking pan meal. Still delicious, though!

Seriously, if you aren't squeamish about whole fish, try this one out let me know what you think. The fish is juicy with the most subtle hint of lemongrass. Takes me straight back to Laos...or what I think the fish would've tasted like had I actually been smart enough to eat it. It almost doesn't need the lime, but I love acid. Especially in the forest...what?

Wish you could have a bite and you should!
Foodsnob

Rainy weather, hot chocolate

2008-01-24T12:07:00.000-08:00

Having lived in New York before heading to Los Angeles, I'm ashamed to say that I get cold when the weather dips below 80 degrees. However, it's a great excuse to drink plenty of hot liquids, especially during this rainy "season." I know a couple of people who don't enjoy hot drinks. That makes me sad, but then I'll make myself an earl grey latte and be happy again. Yippee!

So my brother asked me for a hot chocolate recipe, and because I change it up every time I wanted to make sure I could give him exact measurements. Here's how I made mine (the other day...). Who knows what today may bring?

1 cup milk (whole if you want to be super indulgent)
1/4 cup half & half
2 oz. freshly chopped dark chocolate, preferably 71% Valrhona
1 heaping T unsweetened cocoa powder, preferably Valrhona or Scharffenberger
1/2 vanilla bean, split and scraped
1 T sugar, or to taste
pinch of salt

Whisk together ingredients over low heat until melted and hot and delicious. Top off with freshly whipped cream and a sprig of mint. Or just drink it like I did, but don't burn your tongue (like I did.)

Wish you could have a cocoa-licious sip,
Foodsnob

LEMONGRASS: I can't get enough

2008-01-22T14:27:00.000-08:00

First it was lemongrass deodorant, then lemongrass vodka, and now lemongrass beef? What next? (Probably lemongrass tea, which is SO hard to find, right? Guess I'll have to make it myself.)

Anyway, you think I'd be sick of Vietnamese food after eating it for a month straight...well, I guess I cheated a lot. Man, I was surprised by the pizza in Vietnam. Quite delicious, actually! A huge improvement over when I was there 6 years ago when "lasagna" was nothing more than slices of American cheddar cheese and a can of Campbell's tomato soup. But ANYWAY, lemongrass beef is one of the easiest dishes you can make.

Here's how I make it...but I don't really measure stuff out so here's an approximation:

3-4 T of minced lemongrass (use a Cuisinart...huge time and CTS saver)
3-4 cloves of minced garlic
2 T Hoison sauce
1 T fish sauce
freshly grated black pepper
3 T Canola oil
1/2 lb. of thinly sliced beef

serve over:
rice vermicelli, cooked al dente

serve with:
cucumbers
cilantro
Thai basil

fish sauce:
2 parts fish sauce
1 part lime juice
2 parts hot water
sugar to taste
Thai chile, sliced
1 clove of garlic, sliced

lime soda:
2 T simple syrup
2 T lime juice
ice
sparkling water

I used skirt steak this last time and it was amazingly delicious. Cut against the grain and you'll have the most tender beef ever. Placing it in the freezer for an hour also helps you maintain control over your slices.

Mix all ingredients. Saute in a hot hot dry skillet for just a few minutes until just done.

Serve over rice vermicelli noodles and drizzle with fish sauce. For the fish sauce, dissolve about 2 T of sugar per half cup of water. My fish sauce changes every time because I don't accurately measure, but it's always good :) Fresh lime juice, ALWAYS.

For the lime soda, same thing...equal part simple syrup to lime juice, ice, and sparkling water. Yummy. A popular Vietnamese drink accompaniment to this dish as well as pho, except for some reason, no one ever uses simple syrup so all the sugar settles on the bottom!!! Don't make this mistake, unless you want to be really authentic :)

You can probably find more accurate measurements, but I'm too lazy to measure stuff (unless I'm baking.) Enjoy!!!

Wish you could have a bite,
Foodsnob

THERE WILL BE BLOOD Orange Martinis

2008-01-21T17:44:00.000-08:00

I remember when I was in Italy 8 years ago (wow) enjoying breakfast when an American voice boomed out, "Do you have REGULAR orange juice?" Oh my goodness I wanted to punch them in the freakin' face. Io non sono Americana...errr...Ich bin ein Berliner?

There's nothing more beautiful than the marbling of an arancia rosa. Che bella. And when you squeeze that juicy goodness into a martini, it's like drinking in the sunset in Sorrento. Or 3rd Beach in Cape Town. Or Angkor Wat. Or...you get the point.

Apparently today is the most depressing day of the year, so make yourself a martini!

Here's how I make mine:

2 parts vodka (plain or mandarin)
1 part Cointreau or Grand Marnier
1 part fresh lime juice (please none of the bottle stuff)
1 part fresh blood orange juice

Shake vigorously with ice and serve in chilled martini glasses. Or not. Garnish with zest of orange.

Wish you could have a sip,
Foodsnob

Happy New Year!

2008-01-08T23:24:00.000-08:00

I'm back in America...thank goodness. Although I'm an extremely adventurous food eater, I am so glad to be back in my own kitchen cooking my own food. Eating out for 6 weeks isn't as glamorous as it sounds.

Pictured here is an evening picnic I enjoyed in Siem Reap, Cambodia. We ate every single part of the chicken...intestines wrapped around livers on a stick with the heart and the egg. Mmmm...???

Happy new year to everyone! Many blogs to follow I hope :) I feel like 2008 is going to be a good year for food.

Foodsnob

Valrhona Cake

2007-11-27T11:14:00.000-08:00

I made a cake from 71% Valrhona chocolate. It was labor intensive. Here are some pics.

Wish you could have a room temperature bite with some port,
Foodsnob

Soup for the Soul

2007-11-26T11:31:00.001-08:00

What do you do with a turkey carcass, 5 lbs of carrots, and fresh herbs? Duh, turkey soup...The great thing about roasting the turkey is that half the work is done for you, so it's just up to you not to f&#% it up!

I start with sweating a mirepoix in some olive oil, then add the carcass and whatever turkey trimmings didn't make it into my belly (reserving some meat for the finished soup), turnips, parsnips, parsley, thyme, whole black peppercorns, a couple goldfish, my cat if I had one, and of course some fresh water. (BTW, for the record I do not like cats, even though I had a couple for 2 years but not by choice. No offense cat lovers.)

Then I boil rapidly for a few minutes and skim off the impurities (scum), lower the heat and simmer in my 7 quart Le Creuset Dutch oven until I forget it's on the stove and exclaim, "OH S$%#!!!!" But by then my stock is perfect.

Strain into my 4 quart All Clad stock pot, add fresh veggies, thyme leaves and torn turkey meat and I'm in business, 10 hours later. Now that's soup for the soul.

Wish you could have a sip,
Foodsnob

I'm thankful...

2007-11-23T18:48:00.000-08:00

Some pics from the festivities...

Hope you all had a wonderful Thanksgiving! I know I did!!!

Foodsnob

Blue and Blackberry Pie

2007-11-19T12:02:00.001-08:00

So I'm hosting Thanksgiving dinner this year with the help of some family members and friends, but I'm making the turkey, stuffing, pie, and biscuits. Let's start with the pie...I know I have a picture of a berry pie here (because I had my berries in the freezer, of course), but I think I'm going to make the traditional deep dish apple pie. In my opinion it's all about the crust, and if you can't get the crust right you might as well just make an apple cobbler or fill a bucket with water and throw some apples in there for bobbing.

It's just like making biscuits, really, except your ingredients have to be F-CKING cold. Dice your butter and put in the freezer. Use a Cuisinart to coarsely chop the also frozen shortening and butter into the flour so as not to heat up the ingredients with your hands. Or if you don't own a Cuisinart use 2 knives or a pastry blender. And of course, when adding the ice water, DO NOT OVERMIX. Pulse, pulse, STOP. I promise you it'll come together, even though it may look like coarse sand.

In making this double crusted blueberry pie I added pulverized tapioca pearls to the blueberries to thicken the juices. It's nice because it doesn't add any noticeable flavor to the berries, like cornstarch or flour might. Try it and see, or use potato starch if you can find it!

Oh, and for my apple pie, just a little sugar, a couple pats of butter, a tiny bit of cinnamon, freshly grated nutmeg, allspice, lemon zest and juice and that's it. Let the apples speak for themselves, and let the crust do its thing.

Pics to follow on the big Day. Also, to brine or not to brine--that is the question...

Wish you could have a blueberry bite,
Foodsnob

Flied Lice

2007-11-12T08:37:00.000-08:00

All right all right that's a little racist, but hey, everyone's a little bit racist sometimes... That's from one of my favorite musicals, Avenue Q, because it was named after me. Racist and egocentric. What more could you want?

You can make fried rice however your heart desires, from shrimp to pork to vegetarian to plain. The one thing I always do consistently, though, is how I cook the rice. If you go to a tepinyaki restaurant they usually cook the egg separately from the rice. What I like to do is stir the raw egg INTO the cooked rice. This way every grain stays fluffy, light and flavorful. With a searing hot wok I drizzle in a little canola oil then add my rice. Working quickly with a spatula, constantly work the rice until it is cooked, being mindful not to smash it against the wok. I like mine a little toasty. Sometimes I even add the canola oil into the rice with the egg. I also add Maggi sauce to the rice at this point to give it a little more flavor and color. You could use soy sauce as well.

I then cook all my vegetables separately from the rice so as not to make the rice soggy. Who likes soggy fried rice? Not the puppets from Avenue Q that's for sure...In Thailand they always serve fresh cucumbers on the side, so I've started doing that as well. They provide a cool, crunchy contrast to the dish. Finally, no chopsticks. Did you know that they use forks and spoons in Thailand?

Enjoy. Don't burn yourself, especially if you have a stove that goes up to 17,000 BTU like mine. I love it.

Wish you could have a bite,
Foodsnob

Oh Snap!!!

2007-11-07T13:06:00.000-08:00

So I'm back from Iowa, where I made friends with the kind folks at the Twisted Chicken and McGregor Coffee Roasters--catering and crafty on the show we just wrapped. Among my favorite snacks were the snappy yet chewy ginger snap cookies Diana made us. Holy crap they're amazing...

Just because they're called "snaps" doesn't mean they should be rock hard, the way they usually come in those brown bags at the general store. You know, the general store on the corner that sells everything from leather cleaner to cowboy hats to eggs? Do you think the snap refers to a "snap of the tooth?" Regardless, these cookies are awesome and you should make them for all your friends until they turn into unfiltered molasses.

So here's the recipe.

3/4 cup shortening
1 cup sugar
1/4 cup molasses (I use the unfiltered kind...dark and nasty baby)
1 egg
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger powder
1/2 tsp salt (although I used a little more in one batch and it was DELICIOUS)

Cream together shortening and sugar. Add egg and molasses and beat well. Sift together dry ingredients and stir into the wet mixture. Refrigerate until chilled. Form 1 inch balls, roll in sugar, and flatten them out onto a baking sheet. Bake for 8-10 minutes in a 375 degree oven. Thus begins the addiction.

Chewy, moist, delicious. It's like Christmas all year round. Enjoy!

Wish you could have a gingery soft bite,
Foodsnob

Oh Wisconsin!

2007-10-10T09:27:00.000-07:00

Ah Wisconsin! Oooh Wisconsin Cheese!!!! Remember that jingle?

So I'm in McGregor, Iowa right now for a month and as quaint as it is, there's no major grocery store. So...we have to go across the border to Wisconsin to get our groceries, and when in Wisconsin...well, you know the rest.

I won't be blogging much, as I will be "working", but I will post pics from my iPhone, as I am doing now. They're not Foodsnob-worthy, but it's either that or nothing for all you loyal fans (i.e. Lillian and Sam, and sometimes Michelle).

I got some nice Wisconsin, Extra Sharp, 2-year Aged Cheddar...YUM.

Wish you could have a bite,
Foodsnob

Lunch: Halibut and Squash

2007-10-02T19:32:00.000-07:00

When your fishmonger recommends the halibut, you get the halibut. When he tells you creepy jokes about women, graveyards and meatballs you listen. You do whatever it takes to make him happy because he is your best friend. And I mean it...I'd do anything for love, but I won't do THAT.

So for lunch earlier I made pan-seared halibut and sauteed squash with thyme. So simple. When the halibut is that fresh, or any fish for that matter, I like to season with just a sprinkle of sea salt and black pepper. And of course to get that beautiful golden crust, DON'T TOUCH IT as it sizzles away (in a little olive oil and butter.) Bad touch, bad touch! A couple minutes per side and you've got yourself a healthy meal.

Hot and simple, sort of like myself...I kid, I kid...

Wish you could have a bite,
Foodsnob

Everyone say Mac 'N' Cheese!!

2007-09-21T08:25:00.000-07:00

Those poor kids on Kid Nation...if only someone there knew how to cook, their pasta wouldn't be so mushy! Didn't they know the water should come to a rolling boil before you add the macaroni? Sehr traurig, ja.

I LOVE CHEESE. I love it almost as much as I love bacon, and you know I love bacon. I think the beauty of mac 'n' cheese is that you can put ANY cheese you want into your meal...it might not always work so nicely, but at least it's your own creation.

I make my mac 'n' cheese with penne pasta, cooked a minute under al dente, and then let it finish cooking in the oven. I find the ridges in the penne really hold the sauce nicely. Starting with a basic bechamel sauce (more on that later...should the milk be hot or cold you might ask?), I added grated fontina, gruyere, and white aged cheddar on this particular occassion because I could, or maybe that's what happened to be in my fridge. Oh, and I like to add a teensy dollop of whole grain and dijon mustards. Then a little bit of the pasta water to loosen up the cheese and we're cookin'! I find that toastin' Panko bread crumbs in butter before topping off the dish really adds a deeper golden crust, and I love me some crispy crust set against a creamy backdrop of cheesy goodness. I suppose you could add cream if you wanted, but why the extra calories? A little time in the oven and the house is sure smellin' good.

Mmm mmm mmm...A simple salad dressed with Morgenster cold extracted olive oil from the Stellenbosch region of South Africa and some balsamic fig vinegar from upstate California and you've got yourself a complete meal! Oh, and don't forget the vino. This time--an Amarone della Valpolicella.

Wish you could have a creamy but also crunchy bite,
Foodsnob

Pancakes

2007-09-14T18:26:00.000-07:00

Apologies for being absent. I was up in Copperopolis. I kid thee not. There is a town about 2 hours east of San Francisco and it's called Copperopolis. No lie. Anyway, I was there for a whole week enjoying the 110 degree weather, the lake with the dead bodies in it, and being the only non-Caucasian person there.

Anyway, back to the topic of food--I made blueberry pancakes for breakfast recently and forgot how delicious blueberries are with maple syrup and pancakes. Usually I opt for strawberries, but thanks to all the frozen berries in my freezer, I was feeling a little blue that morning. A quick warming through of the frozen berries with some vanilla sugar and a touch of Canadian maple syrup and I was in business.

For the pancakes themselves, here is a recipe I've committed to memory for as long as I can remember...

1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp sugar
pinch of salt
2 eggs, separated
1/2 cup buttermilk

Mix together dry ingredients. Add the buttermilk to the yolks. Whip the whites until stiff but not dry. Mix dry ingredients with buttermilk mixture until just combined. Fold in the whites. It's OK if it's not fully combined. The less combined the more ethereal and fluffy your pancakes! Cook your pancakes in some butter. Mine usually end up being about only 3 inches in diameter. Cute and delicious.

Please don't buy that prepackaged pancake mix. If you LOVE pancakes, you can place all the dry ingredients in a tupperware and just shake before use, but none of that boxed stuff...I beg of you!

Wish you could have a bite,
Foodsnob

Blueberry Muffins for Breakfast

2007-08-30T18:50:00.000-07:00

A benefit of having frozen berries at the ready is you can whip up muffins in a pinch. Seriously, though, muffins don't take long at all. So long as you tie yourself over with a banana and a glass of freshly squeezed grapefruit juice you'll be fine. An hour later you'll have your muffins and be late for your "job" or whatever it is you do.

What you CAN do, though, is prep the muffin mix the night before. Separate the wet from the dry, keep them in the fridge. When you wake up, preheat your oven and grease your muffin tins. Whatever recipe you may use, try substituting some sour cream as part of the liquid (whether it be milk, buttermilk, or yogurt.) There's nothing better. The key is, of course, need I say it???? Do NOT overmix. Stir with a chopstick if that helps. Barely moistened...I like to top my muffins with however I'm feeling that day. Crushed almonds, butter, brown sugar, a touch of flour?

Jump in the shower and by now your timer should just be going off, unless you're a water whore.

I think I ate four of these. Me not too smart.

Wish a bite you could have,
Foodsnob

PS By the way I totally burned my fingers with boiling blueberry juice as I was trying to take this pic.

Morning After

2007-08-28T19:49:00.001-07:00

Biscuit Recipe SHHHHHH!!!! It's a secret!!!

2007-08-17T13:43:00.001-07:00

2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 T f$*king cold butter, cubed
7/8 cup uber cold buttermilk
melted butter, cooled (for brushing tops, optional)

Preheat oven to 425. Whisk together dry ingredients. Using a pastry cutter or working quickly with your hands, cut in the butter until it resembles coarse crumbs. It's OK to leave some lumps. (When the heat hits the butter, it turns to steam and creates the fluffy layers.)

Using a wooden spoon, stir in the buttermilk until the mixture just comes together. Dump out onto a cold pastry stone (or whatever you might have) and GENTLY knead until light and gorgeous, no more than 6 turns. It's tempting, yes, but don't do it.

Gently roll to 3/4" and cut with 1 1/2" to 2" biscuit rounds that have been dusted in flour. Having a clean cut ensures a better rise in the dough.

Brush the tops with melted butter, or more buttermilk, and bake for 11-13 minutes until golden. Take pics, send to me, then serve immediately.

Go make those biscuits!
Foodsnob

Biscuits Biscuits Biscuits

2007-08-12T10:23:00.000-07:00

Biscuits remind me of my homeland...the hot humid summers, mosquitoes galore, little Asian kids running barefoot. Sound like Vietnam? Think again. Think the American South. Think Virginia.

Do you think about fried chicken and biscuits when you think about the South? Do you even THINK about the South ever? Yes I am ashamed that Virginia was part of the Confederacy, but I forgive Mr. Robert E. Lee. It wasn't his fault. His momma probably convinced him to stay with her tasty Southern delights.

So, I freakin' LOVE biscuits. I love carbs in general. I made these to go with a chicken soup I'd made for lunch. I know there are tons of biscuit recipes out there, but what it really comes down to is technique. How many times do I have to say DO NOT OVERMIX? DO NOT OVERMIX. And, REALLY COLD ingredients. Scones and biscuits are in the same category. Rock hard = bad.

If you want my biscuit recipe which I've painstakingly developed over the years, I'll post it up for you :)

Go test out your biscuit hand!
Foodsnob

Berries for Breakfast

2007-08-09T12:48:00.000-07:00

I think one of my favorite weekend breakfasts is challah french toast with a fresh berry compote. I get my challah from Canter's, always uncut...very un-Jewlike...oh, sorry, wrong blog. That way I can make my slices as thick as I like 'em to be. Mmm.

Anyway, if the berries are really sweet and fresh (which is such a rarity these days) I might opt for keeping them fresh sprinkled with some vanilla sugar and grated lemon zest. However, cooking them down a bit with some sugar and water usually results in a more palatable accompaniment to the toast. I even like to add maple syrup at the very end for that extra bit of sweetness.

It's really important to add your water and sugar at the beginning of cooking, as adding it later on will give you a gummy texture, and that's not delicious, is it?

Oh, and something else I like to do (there's ALWAYS something.) I buy a TON of berries at their peak season, freeze them on a flat tray so they don't stick to each other, then date and bag them. That way I have berries for months on end.

Add a little berry to your breakfast. Everybody's doing it!

Foodsnob

Chocolate Grand Marnier Cake

2007-08-08T11:06:00.000-07:00

What do you do with 5 bars of Valrhona 71% chocolate? Hmm...I've got it!! Melt down 3 of them, add some eggs, Grand Marnier, a touch of flour (or cocoa if you're really hardcore), and bake it. With the other 2 bars, make a ganache for the icing on the cake.

I'm a huge fan of grand marnier, as you may know. The combination of orange and chocolate is divine. Try dipping orange zest (but not the pith, as that is bitter) in a chocolate ganache and make your own chocolate orange peels. I can't seem to shake this chocolate obsession. Oh well.

WARNING: This cake is not for the faint of heart. Perfect with raspberries, tea, coffee, or ice cream. If you'd like the recipe, please let me know and I'll post!

Wish you could have a bite,
Foodsnob

Why's it gotta be about black and white???

2007-08-03T14:52:00.000-07:00

Sometimes it should just be about GREY (SALT.) Now grey salt is pretty damn spectacular. An unprocessed sea salt hailing from the Brittany coast of France, its slightly moist crystals deliver an oceanic punch straight to your mouth, which also means you don't need to use a lot.

The grey hue comes from all the minerals present in the salt, including magnesium, iron, zinc, potassium, sulfur, copper, silicon, iodine, among others. I love finishing off salads, fish and meat with this stuff, and also cook with it. I love it in stocks and soups as well, adding it during the cooking process and then to finish it off.

And please, none of that table salt. At least go Kosher. You'll also start using less salt on your food.

Have a little salt tasting. You'll really notice the difference!!!

No matter how you spell it, it's great,
Foodsnob

PS It even says "flavorful" on the label. Now are you really going to challenge that?

Burrata How I Love Thee

2007-07-31T19:02:00.000-07:00

Let me count the ways...

with gray salt, cracked pepper, extra virgin olive oil

melted on a hamburger with roasted tomato, rocket and crispy prosciutto

on crostini with roasted red bell peppers and basil

a la caprese

fresh heirloom tomatoes and torn basil

atop a bed of penne

with pancetta, rocket, and tomato on toasted ciabatta (BLT ish)

...

in my belly

PS To make crostini, cut a baguette on the bias, brush on olive oil, sprinkle with S&P and bake for 10 minutes at 400 F. Delicioso e semplice.

Yet another beautiful YELLOW food

2007-07-26T11:50:00.000-07:00

First egg yolks, now CORN! Love it. 'Tis the season, so go get some. As pictured in my SMORES post, I like to grill corn still in its husk. I don't like rubbery blackened corn. Keeps it crunchy al dente, and also keeps the carcinogens in check if you're worried about that sort of thing.

I like my corn raw if it's super sweet, but one of my favs is sauteeing it in butter with leeks, seasoned with salt and pepper, then tossed with chiffonade of basil. A perfect summer side dish to grilled fish or chicken.

Come and get it!
Foodsnob

Iced Green Tea

2007-07-25T14:04:00.000-07:00

Nothing refreshes like iced green tea.

Aerated water, brought to just before the boiling point.

Matcha powder.

Electrical whisk.

Wish you could have a sip,
Foodsnob

20 Minute Meal--Eat THAT Rachael Ray!!!

2007-07-23T09:59:00.000-07:00

Sorry Rachael...I'm competitive, and this quick fix is both healthy and pretty on the plate.

On the lunch menu:

Pan-seared center cut pork loin w/ a shallot and white wine reduction
Spinach w/ pignoli and cranberries

STEP ONE: Dry off your pork cuts completely. (This reduction of moisture ensures a nice golden crust, but you already knew that because of an earlier blog and if not shame on you.) Pat on crushed black pepper, freshly ground of course. Sprinkle on some gray salt. Drizzle a hot skillet with EVOO (as Rachael likes to call it) and a pat of unsalted butter if you can afford the pounds. Get out that bottle of buttery Chardonnay you drank from last night, or this morning if you're a wine-o like myself.

STEP TWO: Pan fry your cuts for 4-5 minutes per side. Don't play with them either. Let them sear to perfection. While this is going on, wash and dry your spinach and heat a second skillet with some more EVOO. Add some pignolis until slightly toasted, then add your spinach and dried cranberries. Wilt spinach. This should take just a few minutes. Remove from heat.

STEP THREE: By now your pork is perfect, so transfer onto a plate and let rest--cover with foil. Chop some shallots and add to the pan (or you could've done this in step two if you're a serious multi-tasker). Cook for a minute or two, then add a couple splashes of your white wine. Reduce a bit, and off the heat add a pat of butter you big fatty.

STEP FOUR: Enjoy your somewhat healthy lunch with the same wine you cooked with. I promise this meal in my photo wasn't nuked for the picture. Everything should be perfectly hot. Always cook with wine you would drink. ALWAYS. And please please please never buy that "COOKING WINE." All it is is oversalted cheap wine.

STEP FIVE: Comment on my blog to thank me for helping you get lucky with that chic you were trying to impress with your cooking know-how.

Have a bite for yourself,
Foodsnob

PS Next time try fennel-encrusted pork chops! YUM-O.

Chocolate Makes Everything Better

2007-07-22T11:53:00.000-07:00

There are two things that make the world go round--money and chocolate, but not necessarily in that order. This morning for breakfast I made banana bread. Bad idea. If you're hungry, make eggs and toast. By the time it was finished I was basically cramped over with hunger pangs, but it was worth it. You know why? Because I added dark chocolate chunks that's why!!

There are a bizillion recipes for banana bread out there, but you gotta own it. Using any standard banana bread recipe, make it your own. I like to add coconut and dark chocolate to mine, and even if you're not a fan of coconut, trust me on this one. Just like the carrot cake, the coconut adds just enough texture and interest, but doesn't overwhelm the bread.

Also, I like my banana bread to be extra moist, so instead of mashing the bananas to the consistency of mashed potatoes I use a fork and just break it up into small chunks. Add to your wet ingredients (sometimes I use buttermilk, but this morning I used Greek yogurt), making sure they are at room temperature, and fold in your sifted dry ingredients. As always, DO NOT OVERMIX. There's nothing worse than developing the gluten...

Wish you could have a bite and a sip of my tea latte,
Foodsnob

Who Cut the Cheese???

2007-07-16T18:54:00.000-07:00

PHOTO: My lunch today. Not pictured: crostini drizzled with olive oil, sea salt and cracked black pepper lightly toasted to perfection.

So while in Aspen, we ate lunch at a cute place called The Wild Fig, where we ordered charcuterie and queso (and of course a nice cab, which later proved to be a bad idea as we hiked Hanging Lake). Yum anyway. What I liked best, however, was how they served the cheese. If you want to give your platter a more rustic look, opt to NOT cut it into those rectangles. Besides, it's rude to cut the cheese in public.

Rather, using the point of your 10-inch uber sharp chef's knife (or whatever inferior knife you may have) break it off into chunks. In particular, pecorino, parmeggiano reggiano, or a blue cheese will work nicely utilizing this technique. Make little piles, and pile up the prosciutto, dried figs, basil leaves, walnuts, or whatever else you have on hand.

Also, having your cheese at room temperature is a must--just like how you should never refrigerate your tomatoes, but I'll save that for another day.

Enjoy your gorgeous cheese and meat platter!

Wish you could have a bite,
Foodsnob

MORE Than Just SMORES

2007-07-14T14:37:00.000-07:00

I just got back from camping in the Rockies, and what better way to end a day of roughin' it than to roast up some smores? OK, just because you're in the middle of nowhere doesn't mean you can't kick it up a notch. No, not by adding some essence of Emeril, (although that would certainly kick up those burgers.)

I'm talking about dipping your marshmallows in some Grand Marnier before roasting them. Oh my goodness. Maui Wowie. Delicioso nervoso. Ginormously good. Did you know that "ginormous" is officially a word in the Merriam-Webster dictionary?

So next time you go camping...scratch that...next time you're making smores over the BBQ, and heaven forbid you make them in the oven, try this one out. Impress your friends. Just don't sear your eyebrows--or theirs.

And one more thing for the perfectly roasted marshmallow--indirect heat. (Ignore the picture where it looks like very direct heat. NOTE: I wasn't holding this marshmallow, OBVIOUSLY.) Also, here's a pic of me grilling corn, but I think I blinked in this one...

Wish you could have a bite,
Foodsnob

RED VELVET, carpet or dessert?

2007-07-12T13:09:00.000-07:00

Red velvet and that little boy's smile. Red velvet with that slow southern style. A new religion that'll bring you to your knees. Red velvet if you please. Or black velvet. Whatever. I never know the lyrics to songs.

Who invented red velvet? Who would think to ever add vinegar to a cake? Sounds strange, but apparently this results in a chemical reaction with the baking powder and buttermilk which deepens the signature red color of the cake. Brilliant. Absolutely brilliant.

Forgive me for not making this a triple-tiered cake. I only have two springform cake pans.

Need I say more?
Foodsnob

PS For more on this cake, check out this NY Times article.

What the PHO?

2007-07-05T10:55:00.000-07:00

pho [ /fə/ or /fʌ/ ] , rhymes with huh?

noun: the best damn Vietnamese noodle dish in the galaxy.

If you've never had pho in a cafeteria-like setting with servers who actually speak Vietnamese, and where the cafe sua da (Vietnamese iced coffee made with sweetened condensed milk) comes in individual filters for you with a big glass of ice on the side, then you've never had pho. OK, sure, there are some pretty cool pho cafes and Vietnamese restaurants that serve this culinary delight, but unless you've gone to a no frills cafe, it just isn't the same.

I ain't talkin' bout no Korean pho (no offense to my Korean friends) where you can eat it at all hours of the day. True pho is like chicken soup for the soul...except that it's made with beef and lightly toasted spices including cloves, star anise, and sometimes Saigon cinnamon (I prefer to leave it out). The broth should be clear, not cloudy--an indicator of inferior quality. Another indicator of true pho are the accoutrements: Thai basil, mung bean sprouts, limes, saw leaf lettuce, mint, onions, Sriracha hot sauce, hoison sauce. I personally don't add hoison. And go easy on the hot sauce--it'll definitely sneak up on you.

So next time you have pho, ask yourself, "Is this really pho? Do the servers speak Vietnamese? Are the appropriate accoutrements present? Am I sweating uncontrollably?"

Pho that makes you sweat is H-O-T. Take a blind date to have pho, see what happens, maybe videotape it, and email me.

Wish you could have a bowl,
Foodsnob

Lemongrass Vodka

2007-07-03T09:30:00.000-07:00

I just made some lemongrass vodka. I'm cooking up some PHO BO this weekend so I figured some "exotic Asian" cocktails would accompany the spring rolls quite nicely. It's so easy to make...I think the hardest part about making it is finding fresh lemongrass. What I do, then, is buy a ton of lemongrass whenever I'm down in Little Saigon and freeze it whole. Works like a charm. That way, whenever I'm in the mood for lemongrass beef over rice vermicelli noodles served with "nuoc mam" on the side, I can make it in a snap (sort of not really.)

To make this delicious vodka, just infuse vodka with freshly chopped lemongrass and steep for at least 24 hours and up to a week. Another way of adding a hint of this refreshing herb to your cocktail if you haven't prepared in advance is steeping it in your simple syrup, which is equal parts sugar to water, heated through until the sugar dissolves.

I think I'll make a lemongrass martini using the vodka, lime juice, and a touch of simple syrup, garnished with a kaffir leaf or piece of lemongrass. Or maybe I'll make a mojito with the vodka, freshly grated ginger, and muddled mint leaves. The possibilities are endless...

Try something exotic. Like I said months ago, lemongrass is the new lavendar.

Cheers!
Foodsnob

PS Thanks for the mason jars, opus2.

Not just your every day CARROT CAKE

2007-07-01T08:44:00.000-07:00

Carrot cake is one of those hit or miss desserts. It always looks and sounds SO good, but hardly ever delivers. Why? Why?

I don't know, that's why I'm asking! So, I never order it anymore, unless it's one of the offerings at a really really shi-shi restaurant. I just make it at home for myself and others. And I must admit, this last cake I made was pretty awesome. Just look at the picture. And yes, this one tasted as good as it looks. I'm sure it doesn't hurt that it has 1 1/2 cups of canola oil in the cake and 2 sticks of butter in the frosting.

I think the secret to a moist carrot cake is combining the oil and the eggs until completely emulsified. I use a food processor for that. I also double sift the dry ingredients and fold them into the carrots, shredded coconut, and crushed, drained pineapple. No raisins or nuts. Then I barely stir in the wet ingredients.

I don't know. I'm no professional baker. Just a professional snob.

Wish you could have a bite. Seriously, though, don't you?

Xoxox,
Foodsnob

The Incredible Edible Egg

2007-06-29T09:07:00.000-07:00

Remember that jingle? Love it. But what I don't love are green rings around the yolks of hard-boiled eggs. Tastes fine, looks unattractive. So how to avoid it?

STEP 1: Place eggs in a medium saucepan. Cover with cold water an inch above the eggs.

STEP 2: Heat until water boils rapidly. (Large bubbles breaking the surface).

STEP 3: Cover, remove from heat, and let sit for 10 minutes. Meanwhile, prepare a ice bath (water and ice) in a large bowl.

STEP 4: When 10 minutes are up, place eggs in ice bath for at least 5 minutes. This helps to separate the shell from the egg, preventing tearing.

STEP 5: Remove eggs, deshell, and enjoy.

You should have gorgeous, bright yellow creamy centers and perfectly cooked whites. Enjoy with salt and pepper, devil them, or make a delicious egg salad. Not just any egg salad...a delicious egg salad.

The color yellow is a beautiful color.

Foodsnob

Deconstruction of a Salad

2007-06-27T08:44:00.001-07:00

You know what? I think it is "funny" when people don't like certain foods. (And by funny I mean they don't deserve to eat at my table.) Like, "Oh, I don't like cucumbers" or "olive oil tastes funny" or "Ethiopian bread has the same texture as human skin." All right so maybe I don't like Ethiopian bread but that's the ONLY thing I don't like, and it's taken years of therapy to admit this so lay off.

Anyway, it's tough to make salads at dinner parties when certain guests don't like, say, tomatoes (eh-hem...Thabo), and rather than having your guests pick at their plates and waste food, why not have a mini salad bar right there on the table?

I made a deconstructed tuna nicoise salad last week for lunch with a friend of mine, and not only does it look pretty, but everyone's happy in the end. If you have a large platter, just pile whatever you like in little clusters on the plate, decorating with lettuce or kale or sprigs of parsley. It's fun for the whole family! Plus, healthy and delicious.

On the menu:

Seared Tuna (45 seconds each side...it helps to rub the olive oil onto the fish, not the pan)
Herb potato salad (much healthier than the mayo version: champagne vinegar, olive
oil, fresh chopped herbs, dollop of mustard)
Olives
Tomatoes (sorry Thabo)
Boiled eggs
Blanched green beans (shock in ice water after boiling a few minutes; retains bright
color)
Radishes
Fresh greens

Champagne Vinaigrette served on the side

Deconstruct away!

Foodsnob

Orange You Glad You Like Carrots??

2007-06-24T12:40:00.000-07:00

For you vegetarians out there, I'm sure you have your own carrot soup recipe. I swear this photo has not been enhanced at all, so don't eat too much of this soup or else you'll turn orange. People will point and say, "Wow, that's a bad fake tan." And you'll laugh and stare them down with your 20/5 vision...ha ha ha!!!

Here's how I make mine:

In a heavy-bottomed saucepan, sweat onions in olive oil until translucent...DO NOT BROWN. (This is true in making most soups and stocks.) You can also add some garlic and / or ginger a few minutes in. When onions are ready, add your carrots (cut into large chunks--the smaller ones with the tops on them tend to be sweeter, if not also more $$$). Cook for 5-10 minutes.

Cover the carrots with vegetable broth (homemade if you can) and cook until carrots are tender. If you want, I love adding fresh tarragon at this stage. Puree and put back on the heat, adding more stock if necessary. Season with salt and pepper.

Garnish with fresh tarragon you're ready for your fake bake.

Wish you could have a bite,
Quyen

French Laundry

2007-06-08T11:04:00.000-07:00

Damn you French Laundry! You've ruined my future restaurant experiences FOREVER. Seriously, if you've got a special occasion and a lot of money, or if you're just a crazy foodie, you must eat here. I was up in Napa Valley this past weekend, and the 2-month advance booking was worth every single penny.

Food, presentation, service, ambiance...impeccable. How do they do it?

Thomas Keller really knows his shit. I love him.

OK, enough already. Recipes to follow from my latest adventures in the kitchen...I must get back to my afternoon Bollinger with raspberry, pear, and chocolate dipped strawberries (in Valrhona, of course.) Just another ordinary Monday late afternoon...

Foodsnob

CHOC BLOCK

2007-05-31T21:24:00.000-07:00

A little Foodsnob vocabulary, as coined by Foodsnob...

choc block \CHOC BLOCK ; CHALK BLOCH\, noun, verb:

1. A willfull interjection of hand, limb, or other obstruction between a Chocolate Seeker and Chocolate.

E.g. "That was MY 71% Valrhona Chocolate bi-atch!!"

See also: Choc bloc-aholic (antonym: chocoholic), one addicted to the act of the choc bloc.

I'm BACK!

2007-05-24T09:39:00.000-07:00

I know all two of you readers of my blog have missed me dearly, so I just wanted to let everyone know I'm back! I'll make this short and sweet, but since my last entry I've learned to kick it up a million notches in terms of spice, thanks to the culinary delights of Thailand. Also, I've a new appreciation for smoothies...my new favorite of the week:

Fresh pineapple (frozen if you don't want to use ice)
Freshly grated ginger
Freshly squeezed orange juice
Dollop of plain yogurt (optional)
Crushed ice (optional)

Missed you all, but I promise to write more now. No more traveling for a while!!!

Xoxox,
Foodsnob

One Potato, Two Potato, Three Potato GNOCCHI!!

2007-01-30T20:44:00.000-08:00

Photo: Quyen's Gnocchi with Pancetta and Sage and her favorite Brunello di Montalcino. Try a simple brown butter and sage sauce for a lighter first course.

What do you do with a couple potatos? Hmm...do you slice them, boil them for roughly 7 minutes, pour sherry vinegar and olive oil over them and toss them with fresh herbs? Or, do you make gnochhi???

I'm not really good at listening to and following directions. When I was in elementary school, I received an "O" (for Outstanding) in every category except this one, where I got big, fat, ugly "N's" all the time (for NEEDS IMPROVEMENT.) Screw you teachers! I still went to college, and even graduate school!! Don't let discouraging marks stop you from pursuing your dreams, kids.

With that said, I hardly ever follow recipes, except when I bake because you kinda need to follow those carefully, baking being a science and all. But even in baking I tend to deviate.

Anyway, what I'm trying to say is...go by FEEL and TOUCH. The humidity in your house can change how much or little liquid or dry ingredients you need when you cook (and even bake!) So, live freely and it'll get you into grad school. I guarantee.

To make gnocchi, boil some potatoes, peel them, and while still warm, rice them. If you don't have a ricer, use a cheese grater. Works like a charm. (Ricing potatoes gives them a light, fluffy texture, perfect for "mashed" potatoes as well.)

Make a well in your potatoes, crack an egg yolk in it, add a pinch of salt(or full egg if you have several potatoes), sprinkle some flour over everything, and using a fork, start to combine everything, like making pasta. Add flour if too wet. Soon you'll have a lovely soft dough. Let rest, form into dowels, cut, and flick off a fork. You're ready to rock.

Wish you could have a bite,
Quyen

Maximizing your Oven - Part IV: Salmon en papillote

2007-01-21T19:05:00.000-08:00

Photos: Julienned vegetables over salmon, packages ready for oven.

Everyone likes opening gifts right? Well this method of cooking allows every guest at your table to feel special, and it's also a one "pot" meal. No separate side dishes necessary.

It works best with heartier, thicker filets of fish such as salmon, cod, or halibut. All you need is parchment paper for the "giftwrapping" and some patience. First julienne your vegetables. This is integral to the success of the dish in both presentation and taste--since the fish only cooks for about 10 minutes, you want to make sure your vegetables cook all the way through. I like to use asparagus, red bell pepper, zucchini, mushrooms and carrots for color and texture.

Next cut out rectangles of parchment paper large enough to contain the fish when folded over. Gather some herbs together (parsley, thyme, tarragon, dill, whatever you like) and make a bed for the fish. Salt and pepper your fish, and place a little olive oil or (herb) butter over it. Arrange your vegetables neatly over the fish, maybe another sprig of herb, and wrap your package, making sure your folds are tight. Brush the paper with some oil and place in a 400 degree preheated oven for 10 - 12 minutes, depending on the thickness of the filet. Serve immediately.

Surprise! Be careful not to burn your guests with the extremely hot steam rising from your "gift." Probably better if you make a slit for your guests before serving.

Pretty and delicious. The fish should be extremely moist and succulent.

Wish you could have a bite,
Quyen

That's My Hood!!!

2007-01-16T09:46:00.000-08:00

This is a quickie--just wanted to share an article that my friend just sent to me. Apparently, my hood is the place to eat in Los Angeles--smack dab in the middle of the Fairfax District.

Love it!
Foodsnob

NY Times Article

A SLOW Week

2007-01-04T15:32:00.000-08:00

Photo: Quyen's beef stew served with asparagus, carrots, and garnished with parsley.

I LOVE BRAISING, stews, soups... Does that make me a lazy cook? Or a crazy cook? Whatever. I love it, and so should you. Turn cheap into luxurious--a rags to riches story every time, without fail.

This past week has been uber slow in terms in cooking. That is, long hours for every dish, and loving every minute of it. After having been spoonfed by my mom as my muscles atrophied over the holidays, I didn't think I would have missed cooking my own food so much until I got back to LA. Sure it's nice to not have to cook and have every meal--whatever your heart desired--prepared for you with absolute love, but I must say it was too easy. I can only imagine what it was like for our hunting and gathering ancestors. Any man who comes to me with a bison draped over his back will win my heart forever...or maybe a paycheck and a set of good knives will do.

Anyway, this week was ridiculous. I cooked all 3 meals every day. I was on fire. Literally...just now I made carrot ginger soup and seared mahi mahi with herb butter for lunch, and my fish caught on fire. Forget about waxing those eyebrows. I'll follow up with my carrot soup recipe later for all the vegetarians out there...

The cheap in me finds incredible pleasure in turning inexpensive cuts into gold. You can find meat as cheap as $1.99 / lb under the label "chuck" or "stew meats." I had a slight cold this week so decided to make a hearty beef stew. The secret to developing flavor lies in really really SEARING well seasoned (S&P) meat in a very hot pan, until all sides are a dark, rich brown. The rest is easy, but if you take the time to do this first step (and it does require patience), you can't go wrong.

So after you've done that, remove the meat (cut into chunks), set aside, turn the heat down and add your onions. Sweat until translucent, add the bouquet garni, red wine, carrots, add the meat back in, fill with water or stock to cover the meat by at least a third ABOVE the meat, and simmer for several hours. The meat will melt in your mouth. Perfection guaranteed. (I like to make my stews in a Dutch oven, placed in a 325 degree oven for several hours, but you can do it on the stove top in a heavy bottomed pot over a low flame.)

Try it. You'll love it. Other dishes I made will follow when I get back from (another holiday).

Wish you could have a bite,
Quyen

PS What do to with heavy cream and herbs so they don't go to waste? Make a rich dark chocolate ice cream from Valrhona 71% cacao and herb butter. Duh. Or, chop your herbs, place them in ice cube trays and water, freeze and you'll have fresh herbs all year round.

Going Against the Grain

2006-12-20T09:30:00.000-08:00

Photo: Braised Brisket with Panko Topped Penne with Cheese and braising vegetables. (The baked mac'n cheese was made with a bechamel and grated fontina.)

I've always been a little weird. In high school I used to make vests with matching scrunchies. So maybe I wasn't so much weird as I was a NERD, but I've changed??? I'm now a FOOD nerd. And why do I digress, you ask? Well, because I know now that it's acceptable to be different, and if that means going against the grain, then damn it, go against the grain and I promise you'll never go back. I just wish someone had told me this at a younger age. I could've saved money instead of spending it on all those therapy sessions...

It's how you slice it. Last night I made a beef brisket, which I slow braised in my trusty Le Creuset cobalt blue braiser for 6 hours at 275 degrees. It would have been great at 3 or 4 hours, but the house was cold so I went until dinner time. Cut along the grain, the meat can appear stringy and tough, but once you slice it AGAINST the grain, alles gut, ja. Of course, if you totally screw up and the meat is tough all around, cutting across the grain will help but not cure your culinary disaster.

Most meat should be cut across the grain. The resulting shorter fibers means less work for your jaw, and hence more tender feeling meat. Sometimes you'll want to shred meat, as in pork shoulder roast, but when it's steak or brisket, think again(st.)

So try braising a brisket. Revive the Jewish grandmother in you. Use stock or red wine until it reaches 3/4 of the way up the meat, add some tomatoes, onions, celery, parsley, and bay leaves, and forget it in a 300 degree oven for 3 hours. Perfection, and at a cheap cost, too! Now YOU can use this extra money for your own therapy.

Buon Appetito,
Quyen

Maximizing your Oven - Part III: Roasted Garlic

2006-12-18T11:39:00.000-08:00

Roasted garlic is so different from raw garlic. No worries about kissing anyone after slathering this onto crusty bread. It's also extremely easy to make.

Here goes:

Cut off the tops of the garlic head after peeling as much of the superficial skin as possible. Drizzle with olive oil, sea salt and freshly ground pepper. Wrap in foil. Place in the oven at whatever temperature you're roasting your vegetables for 30 minutes to an hour, depending on the temperature. It should turn a beautiful caramel color.

Remove from oven. It should squeeze out easily like toothpaste. Add some olive oil, s&p to taste and you're ready to dazzle everyone with your homemade roasted garlic oil. Add some chopped fresh herbs for additional freshness and color. Add to mashed potatoes, or slather on a whole chicken or cornish hen before roasting, or your favorite lover...it works like chocolate, except savory. What?

Maximize maximize maximize, especially now that it's "cold" here in California.

Ciao,
Quyen

Lesson Learned

2006-12-12T14:31:00.000-08:00

Photo: I usually scrape out the gills of portobelli, especially when making a tomato sauce, as they tend to darken the mixture.

The other night I had a dinner party where I completely experimented with the entree and side dishes. Very bad idea. Usually I'm on time with dinner, but this time I served an hour and fifteen after guests had arrived. Yes, I am human, and no, I'm not perfect. However, complete disaster was averted thanks to the dishes turning out great and initially disgruntled guests leaving happy and drunk (but not too drunk to drive, mind you!)

Here's what was on the menu:

To start, a cheese and chartucerie platter consisting of parmeggiano reggiano, pecorino romano, gruyere, salame and soppresata, dried figs, crostini and homemade pesto. Thank goodness since dinner was taking so damn long!

Main course:
Roasted Cornish hens
Braised Kale
Soft Polenta with Portobello, Sage, and Pancetta

Dessert:
Pear Galette with Homemade French Vanilla Ice Cream

I was worried that the side dishes would overpower the hens, but they stood up to the challenge.

Something I've started doing lately is roasting birds with their necks and livers in the bottom of the roasting pan. I placed the hens atop onions, stuffed them with garlic, lemon, thyme, and slipped medallions of herb butter under their skins. I think next time I will sear the skins on the stove before placing them in the oven to roast, as their skins could've been browner. Even though I dried the skins best I could and rubbed them with oil, it was hard to get that dark tan without overcooking. The butter under the skin does help, however. Lesson learned.

So after removing the birds from the roasting pan, I placed the pan with the livers, onions, and necks, over the stovetop and deglazed with white wine. The roasted bits really add great flavor to the jus, as opposed to just the drippings. Try it!

I served the birds on a bed of braised kale and the soft polenta in small bowls. For dessert another disaster averted...barely. I went to my favorite store which was CLOSED, so I couldn't get my fresh berries for the galette. Instead, I had to go next door to an inferior produce mart and get some pears. I probably should've roasted the pears for the galette, but had no time, so they were a little al dente. However, the crust, a pasta frolla, was fantastic (it's made with corn meal so it can withstand juicy fillings and has that extra crunch) and of course you can't go wrong with ice cream!!!

Phew. Next time I will test recipes before serving them at a dinner party. Just another excuse to keep cooking, really.

Save those giblets!!!
Quyen

Scones: Rock hard = Bad (unless discussing abs)

2006-12-07T11:17:00.000-08:00

Photo: Quyen's Blueberry Buttermilk Scones with Lemon Zest

This morning we had some friends visiting, so I decided to make some scones (plus I just bought some dried blueberries and wanted to use them.) Any excuse, really, to bake. Seriously, though, by the time your oven is fully preheated, your scones are ready to go in.

With quick breads, scones, biscuits, etc. it's more about technique than anything else, and that mainly entails NOT overmixing. Overmixing is for bread and pizza dough, where you actually want to develop the gluten in the flour. I know it's tantalizing handling that biscuit dough, but REFRAIN from TOUCHING. Make yourself some playdough and play with that, but RESIST the URGE to touch. You can look all you want, but don't touch. Just imagine me standing there with a wooden spoon smacking you...yeah, that's right, a little harder...what? No! Bad touch! Bad touch!

Moving on, whether you're making biscuits, scones, zucchini bread, pancakes, or other delicate treats, always stop mixing a couple beats before you think it's fully mixed. Make sure all your ingredients are COLD for scones and biscuits (room temperature for cakes, but that's another topic), and work with your fingertips quickly. And of course, your oven should be completely preheated.

Not to brag or anything, but I actually had to WAIT for my oven to preheat because I made the scones so damn fast.

Wish you could have a bite,
Quyen

PS Scones shouldn't be rock hard. They should be flaky, delicate, and moist. It's all in the hands, baby. You haven't had a good scone unless you've made them yourself (or I've made them for you, and trust me, mine are gooooooood.)

Caveat Emptor

2006-11-26T10:08:00.000-08:00

My pyrex exploded in the oven on Thursday. I had spent 2 days making stuffing for Thanksgiving day--a whole day ahead making the cornbread and chicken stock, and then the actual prep day. Thankfully, since I was making enough stuffing for 20 people, I prepared 2 trays. I have no idea why it exploded, since I've used that pyrex hundreds of times before.

I found this on Wikipedia:

Safety issues

Pyrex, while more resistant to thermal shock than other types of glass, should never be subject to drastic or uneven temperature changes, such as when taken from the oven and placed on the stove elements (an excellent heat conductor) to cool, or immersed in cold water when hot. This can crack or shatter the dish.

However, recent reports suggest that due to the change in manufacturing, notwithstanding the claims made for Pyrex, the glassware can shatter violently and unexpectedly, even when used in accordance with manufacturers instructions. Claims have been made of severe personal injury during these events. Some reports have suggested that older Pyrex was not as susceptible to these problems as currently produced Pyrex. It is unknown whether this has anything to do with the recent change in ownership and location of manufacture of the Pyrex brand.

Crazy, eh?

Thanks for RUINING Thanksgiving Day, Pyrex.

At least some good came of it...my oven is now cleaner than it's ever been!

Thanks Pyrex. You're the best.

Foodsnob

Maximizing your Oven - Part II: Tomato Soup

2006-11-25T10:10:00.000-08:00

PHOTO: Quyen's Roasted Tomato Soup with Basil Oil and Chiffonade

I've noticed that a lot of people don't like tomatoes. I wonder what it is about them that is unlikable. Is it the texture? The taste? I know some only like cooked tomatoes. Why? Why?

If you DO like tomatoes, though, you're in for a treat if you've never made your own tomato soup. I like to use three types of tomatoes for my soup, which I think gives it much more depth than just fresh or canned alone. Since heirlooms can be quite pricey, it's hard to find really delicious "regular" tomatoes, so I find that roasting them concentrates the flavor. Here's how I make it:

Several pounds of Roma or Vine-Ripened Tomatoes, cleaned and halved
Olive oil
Sea or grey salt
Freshly ground black pepper
Crushed chili flakes
1 12 oz. can whole tomatoes (preferably San Marzano)
Couple onions
Chicken (preferably homemade) or vegetable stock
Several large handfuls of basil leaves, washed and dried
2 heads of garlic

Preheat oven to 400 degrees. On a sheet pan spread out your halved tomatoes, and generously drizzle with olive oil, salt and pepper. Save a couple fresh tomatoes to add to the soup later. Prep your garlic heads for roasting. Cut off tops, drizzle with oil, salt and pepper, and wrap in foil. Roast tomatoes and garlic for 45 minutes to 1 hour, or until caramelized and tomato skins wrinkle. When cool enough to handle, the garlic should easily squeeze out--add a touch of olive oil and set aside. (I like to roast garlic whenever I make a savory dish in the oven...maximize baby.)

In a large Dutch oven, sweat onions and a couple cloves of fresh garlic in olive oil until translucent, about 10 mintues. Add chili flakes, roasted tomatoes, half the basil, canned tomatoes, fresh tomatoes and enough stock to just cover the veggies, and simmer for about an hour. Add the rest of the basil and blend together until desired consistency. If you have a food mill, process your soup to get rid of the skins. Be careful when pureeing hot liquids. Use a dish towel to hold down the top and work in small batches, or use a hand immersion blender.

Garnish with basil chiffonade (roll up basil leaves and slice thinly into long strips), and serve with bread or crostini and roasted garlic oil.

If you want an even richer soup, you can add the roasted garlic to the soup near the end of the simmer, and / or add a dollop of cream, creme fraiche or goat cheese before serving.

I prefer it without cream, though, for a change :)

Wish you could have a bite,
Quyen

Maximizing your Oven - Part I

2006-11-21T00:05:00.000-08:00

PHOTO: Quyen's Espresso Gelato, made from beets...well, maybe not. OK, more heavy cream I know I know. But, the beets balance out the cream!

If I'm going to use the oven, I'm getting the most out of making the house a toasty place. A few days ago I think I completely maximized oven time--here's what I made for dinner.

OVEN-roasted Beets with Frisee and Goat Cheese
OVEN-roasted Tomato Basil Soup with OVEN-roasted Garlic
Salmon en Papillote
Chocolate Souffle with Espresso Gelato

Unfortunately, however, I forgot to charge my camera batteries, so I don't have any pics from the actual night.

Anyway, beets are fantastic and good for you. It sounds a little wasteful, but you must individually wrap them in foil before roasting. Just drizzle with olive oil, wrap, and roast for 45 minutes to an hour, or until tender. Let cool, and the skin should come right off. I use a towel for more friction. Expect to get your hands dirty, and don't be scared later on when you use the restroom...

Beets were created to be dressed with an acidic dressing. For this occasion, I made a vinaigrette of sherry vinegar, lemon juice, olive oil, and fresh herbs (parsley, chervil, and basil) which I tossed with the frisee right before serving. Other times I'll make a dressing from orange and lemon juice and zest, white vinegar, and olive oil, and also serve orange wedges (blood oranges if they're in season). They're also high in folate, dietary fiber and antioxidants.

Eat some beets!
Quyen

PS I will describe the other items on the menu in upcoming entries. Stay tuned for Parts II - IV of "Maximizing Your Oven."

I LOVE BACON

2006-11-18T11:12:00.000-08:00

PHOTO: Bacon, arugula, tomato on toasted bagel with herb butter and freshly squeezed grapefruit juice

Recently my friend Lillian in Singapore sent me a link to this website. Although I do love bacon, I'm holding off on buying that bacon bracelet (for now.)

http://www.meat-o-matic.com/index.php

In the meantime, this morning I made a BLT for breakfast. Instead of lettuce, though, I used arugula (or rocket lettuce for those of you from outer space, or South Africa). I also made an herb butter the other day, which I spread on my perfectly toasted bagel. It's always great to have herb butter on hand. It'll up the gourmet factor for any meal, especially those "spontaneous" dinner parties where ya just throw somethin' together. "Oh, I didn't have that much time to cook. I only made a 5 course meal as opposed to a 12. Apologies."

Here's how I make mine:

Stick of unsalted butter, room temperature
Herbs that have been fully washed and DRIED
teaspoon of Honey
Sea Salt
Freshly ground black pepper

Finely mince any herbs you may have on hand--rosemary, thyme, basil, parsley, chervil, oregano, sage, dill, etc. For this occasion I had rosemary, thyme, basil and parsley on hand. You can also add garlic or shallots if you'd like, also finely minced.

Combine all ingredients in a glass bowl with a spatula or wooden spoon. If you are using salted butter, you don't need to add salt obviously. Salt helps to preserve the butter, but you can buy unsalted and keep it in the freezer. I always have a pound or two or butter in my freezer for those buttercream emergencies. Buying unsalted also helps you control your sodium intake. Anyway...

Using parchment paper or saran wrap, shape the butter into a cylindrical log using your spatula. Roll tightly, and place in freezer or refrigerator until needed. You'll have perfect herb butter to spread on your crusty, homemade bread, (or storebought baguette from Gelson's...YUM). Place a medallion of butter atop grilled fish, or to finish off that wine reduction for your steak au poivre. Off the heat, of course.

It's the little touches that count. Basil oil, for example, which I made as well this week, but that's a future blog.

I love bacon.
Quyen

Curry in a Hurry

2006-11-13T10:15:00.000-08:00

PHOTO: Quyen's Shrimp Curry with Cauliflower

After a long day of work, who wants to then spend a couple hours in the kitchen (besides me, of course?) One of the best quick dishes you can make is curry. Well, that is if you have all the ingredients...

Here's how I make a quick shrimp curry:

In a mini food processor, puree together garlic and ginger into a paste. Set aside. Slice a couple onions.

Heat vegetable oil in a dutch oven or heavy braising pan. Add whole cardamom, cloves, dried chiles, and allspice. Toast until fragrant. Add the garlic ginger paste and saute for another minute. Add the onions and a couple tablespoons of garam masala (you can buy at a specialty store, or curry powder at a regular supermarket.)

Sweat the onions until translucent, about 10 minutes. You don't want for them to caramelize, so turn down the heat if they start to brown. Your house should be filled with an amazing aroma by now!

Add a couple diced tomatoes, making sure to squeeze out excess juice, and also a can of coconut cream, as well as a bay leaf. Simmer until thick, about 8-10 minutes. Add a couple cups of chicken stock and simmer some more. At this point you can simmer away until your girl or boy comes home, or your guests, or that sassy neighbor you've been wanting...to have over for dinner.

Finally, when ready to serve, add your wholly defrosted shrimp, cover, and cook until just cooked through, about 5-7 minutes, depending on the size of the shrimp.

Stir in freshly chopped coriander, or cilantro, and serve with lime over rice. (To give some color to your rice, add some saffron and a touch of turmeric.)

While your curry is simmering, make a healthy side dish. For this meal I steamed cauliflower, then finished off in the saute pan with garlic, ginger, and turmeric.

Enjoy! You should be able to have delicious shrimp curry in about 45 minutes total. It's worth it :)

You CAN have a bite,
Quyen

Steal of the Day - Panna Cotta with Raspberry Coulis

2006-11-10T11:33:00.000-08:00

Photo: Quyen's Vanilla Panna Cotta with Fresh Raspberry Coulis

In my last post I mentioned how expensive raspberries were. I spoke too soon. Yesterday, while shopping at my favorite local produce store down the street, they were selling a half flat of raspberries for $1.99. That's 14 South African Rand, 3.10 Singapore Dollars, 32,009 Vietnamese Dong. It's hectic. It's manic. I love it. I bought three. I asked the owner what was wrong with them. They were PERFECT. For a coulis, that is.

So I asked myself, what do I do with all these raspberries? I can't pass up a good bargain, whether it's clothes, food, or men. It's in my nature. Naturally, eating them fresh with a sprinkle of sugar came first. Then, a raspberry coulis:

Simmer together raspberries, sugar, water for about 10 minutes. Sieve to get rid of all the seeds and you'll be left with a thick, smooth coulis. Add a little lemon juice and / or liquer and you're ready to drizzle it over ice cream, chocolate souffle, or panna cotta, or "cooked cream." I made a vanilla bean panna cotta (because I'm in my vanilla bean phase, plus I have like, over 100 beans dying to be used).

Panna cotta is one of the easiest, most rewarding desserts you can make. You dissolve unflavored gelatin in milk, simmer it for a few minutes, stir in sugar, add vanilla steeped heavy cream, place it over an ice bath, stir until thick, strain, pour into molds and refrigerate until set. How easy is that???

Wish you could have a bite,
Quyen

PS I know it looks bad, but my diet is not comprised merely of heavy cream and berries. Heavy cream, berries, AND vanilla beans.

Ay ay ay ay-scream!

2006-11-06T22:53:00.000-08:00

I made up a song about ice cream to the tune of that famous song, which I can't recall the name of because every time I think of it, I replace the lyrics with my own. I think it's either in Italian or Spanish...

ANYWAY, here's a picture of my ice cream with strawberry compote. I boiled together fresh strawberries, water, and sugar, then simmered until desired consistency. Near the end, I added a little lemon zest and a splash of Grand Marnier (of course) to the compote. Yum!

There are so many variables in making good ice cream, but what makes good ice cream? Below are criteria for tasting ice cream as described in the book FROZEN DESSERTS by Liddell & Weir. It is most excellent for food snobs.

Appearance: No ice crystals on the surface, even distribution of fruit, nuts, etc. Color should match flavor.

Body: Note resistance of ice cream when scooping. If too firm, ice cream will be too cold and uncomfortable to eat. Body shouldn't be waxy, gummy, crumbly, soggy, or fluffy. (Cheaper ice creams incorporate AIR into the ice cream, which is why premium and homemade creams are denser.)

Texture: Smooth. Large ice crystals present = faster melting, rough on roof of mouth. Sandy texture is due to lactose crystallization. Yuck.

Flavor: Should taste like what it is. Shouldn't be too rich to swamp the flavor, nor flavor so rich you can only have a couple spoonfuls (and not because you're on a diet, in which case you don't know what you're missing.) Pleasant aftertaste, no cooked-milk flavor, or metallic or rancidness.

Melt: Should melt to a creamy liquid, not like shaving cream, or separate or worse, curdle.

Try varying the balance between fat and sugar, and total solids and water. Since taste is subjective, you can create your own specialty ice cream. Or, just buy Haagen Dazs. Never skimp on ice cream. If you're gonna eat it, then go for it.

Wish you could have a bite,
Quyen

Save those VANILLA BEANS!!

2006-11-02T11:39:00.000-08:00

Photo: Artichokes in acidulated water. To prevent oxidization, squeeze lemon juice in water. Drain right before use.

Photo: Preparing the custard for French vanilla ice cream.

If you have vanilla beans that have already been used to make, say, a silky panna cotta or decadent French vanilla ice cream, do not discard the used bean. Instead, rinse it off, let it dry out and throw it into your sugar jar. You'll have delicious vanilla scented sugar. If you're REAL fancy, scoop out the fresh beans into your sugar (along with the pod) and pump up that ordinary cup of joe. You'll never go back again--none of that "Vanilla Half & Half" stuff. Ugh, gross. Use extract at least, please!

Also, don't refrigerate your vanilla beans, else they will crystallize. Who wants that? Just store in an airtight container in a cool, dark place. They should stay moist and malleable...

Speaking of which, I am going to prepare my French vanilla ice cream now to go with a strawberry compote. (Raspberries are WAY expensive right now!)

On tonight's menu:

Roasted leg of lamb with garlic and rosemary
Artichokes with mint and garlic
Fennel Gratin with pecorino
French vanilla ice cream with strawberry topping

It's nice to be back in the kitchen again. I actually have been WORKING, for crying out loud. I'll let you know how the dinner turns out!

Ciao,
Foodsnob

PS Dinner was delicious, but I realized after we ate everything that I hadn't taken any pictures :( Also, the wine didn't help.

Tomato Paste Is the Bane of My Existence

2006-10-15T22:40:00.000-07:00

I hate wasting food. I get very upset when neglected veggies go bad because I can't get to the back half of the frig because there's just too much damn crap. Sam's even worse, though, because he'll drink sour milk. He'll smell it, shrug his shoulders, and pour it into his cereal. "Eh." It's both adorable and horrifying.

Tomato paste vexes me. It's commonly sold in little cans, and since most dishes call for a mere Tablespoon or two, what do you do with the rest? Well, because I hate wasting food, I just use the whole can. Or, if I know I'm going to make something in the next couple of days with it, (since I'm crazy and plan out dinners a week in advance) I'll scoop the excess into Saran wrap and refrigerate it. Oftentimes, I'll forget about it and find a little treat weeks later...

To get rid of the "rawness" of the paste, though, you must cook it thoroughly. For example, in making my pizza sauce the other day, I started with anchovies, a mirepoix (2 parts onion to 1 part celery and onion), and tomato paste. Just make sure it doesn't burn, as it gets bitter. If you add paste to an already simmering pot of sauce, you'll never quite get rid of the rawness, but it's not so bad. It's just not gourmet. Amateur move, in fact. Your guests will be asking, "Why is there no depth to your sauce, Lillian?" and you'll respond, "What? I live in Singapore and would never make my own pizza sauce!" and I'll say, "Lillian, you must move back to Los Angeles!" and so forth. Whaaa? I digress...

I also have a tube of tomato paste, but I don't like it as much. It's never quite as fresh as the canned stuff, but it's fine in a pinch. Funny, how canned stuff is often times better than "fresh." I prefer canned tomatoes, especially, when they're out of season, although here in California it's hard to know what's in and out of season.

I've been getting recipe requests and other questions about food, and sometimes not about food. Please don't be shy. Comment away.

In the words of Jacques, happy cooking!
Quyen

Dinner with Jodie

2006-10-13T10:40:00.000-07:00

Photo: Endless supply of vegetable skewers, drizzled with olive oil and seasoned with sea salt and freshly ground pepper

Foster, that is. OK, so I didn't REALLY have dinner with her, but she sat at the table next to ours at AOC (on 3rd St. and Crescent Heights), so that kinda counts, right? I couldn't check out her calves, though, since she was wearing pants. Apparently they're AMAZING. I must admit I was a teeny bit star struck, although I didn't start crying and hyperventilating like that one time, in band camp, Jacques Pepin came over to my table, placed his big, strong, deft hands on my shoulder and whispered into my ear, "How's the food?" in his thick French accent. Muy caliente.

Speaking of food, dinner was excellent, but I can see how it could be hit or miss, depending on the dishes you order. I would recommend getting the cheeses and the chartucerie. Most excellent. And of course, some red wine(s). Random--I recently learned on NPR that the master cheese makers in the world are mostly women.

I haven't been able to cook very much this past week. In fact, I've been eating leftovers from a BBQ we had this past weekend, so I'm on the last of the vegetable skewers. In spite of what some of you may think, I actually WORK...sometimes. I'll be out of town next week, but hopefully I'll be able to try some unique alligator dishes where I'm going.

I love sheep's milk cheese!
Foodsnob

Chocolate Rum Buttercream - Need I Say More?

2006-10-09T11:15:00.000-07:00

Photo: Frosted Cupcakes

Sometimes a girl's gotta have her chocolate. I don't know why, and I don't understand why it's women and not men who have these cravings. Or are there men out there who enjoy a truffle every now and then? Guys? A little insight? Brycey baby?

To sate my chocolate desires, I decided to make yellow cupcakes with chocolate frosting. The cake itself, though fluffy and yummy, in this case is just a cleaner and more civil way of delivering the chocolate into my mouth (although licking chocolate from the palm of the hand is much naughtier).

To make matters worse, I grated some 70% cacao chocolate (Valrhona of course) using my Microplane over some of the cupcakes. Although providing a more complex texture to the cupcake, I preferred those without the extra shavings, as they interfered with the sexy silkiness of the buttercream. The combination of rum and chocolate makes it extra shiny like my hiny.

Wish you could have a bite (of my cupcakes, not my hiny you perverts)!
Quyen

PS In a taste test, I must admit that Butter Golden Recipes from Betty Crocker and Duncan Hines provide a fluffy, light yet very flavorful cake, and it takes a quarter of the time. So if you're lazy and uncultured, make it from the box. No one will ever know, except for snobby foodies.

Split Pea 'n Ham Soup

2006-10-06T00:05:00.000-07:00

Photo: Quyen's Split Pea and Ham Soup with fresh thyme

I grew up in a Vietnamese household eating mostly homemade Vietnamese food with the occasional spaghetti with meat sauce or hamburgers. I'm not complaining at all, and in fact, my mom is quite the inspiration in the kitchen. However, I'd never tasted the likes of Campbell's Split Pea and Ham Soup EVER. Chicken noodle...maybe. Well, today I popped my split pea, and I'm never going back.

The best part about this soup is that it's so cheap, and it goes a looooooong way. My peas cost $1. That's 7.75 Rand. Or 1.58 Singapore Dollars. Or 50.3 Afghanistan Afghanis. It's manic. And the ham only cost $5.

Anyway, it's so good. I feel like I've really now just arrived in America. Oh wait, I was born here. It reminds me of Sam's gramma's house in southern Virginia, where we fish, hike, and shoot guns. Good times.

Back to the soup, though. It did take nearly 4 hours to make, but it was worth it. I tried drizzling in a little balsamic vinegar to contrast with the richness of the soup. Delicious. You can also try lemon. Drop a little acid. Go ahead. It's OK. Just a little.

I think I was hallucinating last night because my herbs smelled like weed and my carrots like cocaine. Weird.

OK, I'm going to make yellow cupcakes dressed in chocolate rum buttercream frosting.

Wish you could have a bite,
Quyen

Buttermilk Fried Chicken

2006-10-04T11:40:00.000-07:00

Pic: Quyen's Buttermilk Fried Chicken

On Monday morning, looking out into the calm that is the Puget Sound, I had the urge for some fried chicken. So, a day and half later, I made some for myself (and others.) I wanted it Monday night, but it's best to soak the chicken for several hours, so I had to wait until Tuesday. Ugh. So annoying.

Before heading to the gym for my plyometrics session, I butchered the whole chicken into 8 pieces using my beautiful 9” chef’s knife, leaving the skin on, of course, and prepared the buttermilk brine. Buttermilk, sugar, salt, bay leaves, garlic, and paprika made up the brine. I left for my workout wearing my AWESOME “I survived the blackout – NYC 2003” T-shirt which, using only a pair of shears, I’d crafted into a muscle T by cutting off the sleeves and expanding the neck. I am so f-cking cool.

After 2 hours of non-stop aerobic and anaerobic exercise without any water whatsoever, I figured I’d burned enough calories to deserve some fried chicken. So, I poured about 2 cups of canola oil into my Le Creuset braising pan, turned up the heat to medium and let it heat consistently to about 375 degrees (190 Celsius), even though my thermometer just broke. I also set my oven to about 200 degrees (90 Celsius) to keep the cooked pieces warm. A trick you can also use to determine whether the oil is just right is putting a wooden spoon into the oil and seeing whether little bubbles form on contact.

To prep the chicken, I let it drain a little to take some excess off, then dipped it into a mixture of flour, pepper, paprika, and cayenne (whatever spices you like), and shook off the excess again. I then dipped the pieces into ANOTHER mixture of egg, baking soda (bicarbonate), baking powder and buttermilk, then dipped it again into the flour mixture. Double dipping is perfectly acceptable here. Just try not to lick your fingers, please.

By now my oil was just right, I hoped, and after placing just a couple pieces of chicken into the oil I waited patiently. When adding meat to oil, make sure you don’t overcrowd, as that will bring down the temperature of the oil, and you don’t want that to happen now, would you? Anyway, I fried the pieces for about 7-9 minutes per side, depending on thickness of the piece, then flipped them for another 7-9 minutes.

I let the meat rest on a wire rack to get rid of excess oil, placed it in the oven to stay warm while I fried up the rest of the meat, and made the accompanying dishes—green salad and a French style potato salad. Unlike a mayonnaise-based salad, this potato salad is a much lighter, healthier alternative.

First you slice potatoes into about 1/4” thick discs, boil them in salted water with some garlic cloves for about 7 minutes or until al dente, and drain, reserving a little of the liquid. To the liquid I add whatever fresh herbs I have on hand, which last night consisted of dill, thyme, and parsley. I then added some white wine which we were drinking with dinner, tarragon vinegar, whole grain mustard, olive oil, and salt and pepper to taste, and tossed everything together. Very simple, but delicious and “healthy”—don’t be stingy with the herbs. They’re the stars of this dish, the potatoes just a vehicle for them.

Judging from the reactions of my guests, I think the dish was a hit. The skin was crispy, not oily, and the meat tender and juicy. Even if you’re a vegetarian, doesn’t that sound tantalizing?

Wish you could have a bite,
Quyen

PS I think I sated my desire for fried chicken for at least a couple years.

Lemongrass Is the New Lavendar

2006-10-03T00:52:00.000-07:00

I knew that God was trying to tell me something when the TSA confiscated my L’Occitaine Lavendar Hand Lotion on my way home from South Africa. As I squeezed as much lotion onto my arms and body as I could without garnering too many stares, I bid my lotion farewell.

Since then I haven’t bought any new lavendar products. I recently bought a new lemongrass and sage deodorant. Has anyone noticed that NOBODY sells deodorant for women? Everything is anti-perspirant, and being a hypochondriac, I recently decided that anti-perspirant isn’t good for me, so now I smell like a man…or an herb garden.

Anyway, my next phase is herb infused products, be it shampoo, lotion, tea, or deodorant.

Lavendar is SO passe.

Flying Fish and Pesto

2006-10-03T00:18:00.000-07:00

Pics: Q's Pesto Chicken Pizza, Fishmongers throwing a salmon at Pike's Fish Market, funny sign at Pike Market, monkfish (aka poor man's lobster) sign at fish market

Just got back from Seattle, Washington, home of Pike's Fish Market where they throw fish around. Coincidentally I ate at a restaurant called Flying Fish which totally blew my mind. It was amazing, and trust me--coming from me, an extremely judgmental foodsnob, that’s quite a review. Seriously, even the cocktails rocked. So here's what I had:

Fried Oyster Caesar Salad
Smoked Cod with Horseradish
Grilled Swordfish with Spaetzle and Tarragon

Salad--I always think it very classy when restaurants serve Caesar Salad with whole leaves of romaine lettuce, although hand-shredded lettuce is also very tasteful. Each leaf was delicately smothered in a light dressing which I assume was composed of the standard caesar dressing of raw egg and anchovy. (FDA warns that women who are pregnant or nursing should avoid raw egg products.) The croutons were perfectly toasted (also hand-shredded) and the oysters melted in your mouth, not a second beyond al dente. Crispy on the outside, delicate on the inside. Heaven all around.

Cod--If there's one thing I've never attempted at home, it's smoking fish. First of all I don't have a smokehouse, and second, I don't have the time or space to build one as I live in Los Angeles. The smokiness of the cod was offset by a delicate horseradish sauce, with just enough bite to compliment but not overpower the fish. I almost came after my first bite, but then realized I was in a public space. Divine.

Swordfish--It is now politically acceptable to order swordfish. Due to overfishing, these fish were on the endangered species list for quite some time. However, this doesn't mean you should order it wherever you go. I, for one, have not had swordfish in several years, and ordering it yesterday felt very very naughty. Who’s a naughty girl? Who’s a naughty, naughty girl? The FDA also warns of potential toxicity from methylmercury in this fish. (Tuna also has high levels of this toxin.) So don't eat it every day, and if you do choose to eat it, get a steak and grill it because this fish was meant to be grilled. Yum. Or, if you're feeling fancy, slice it really thin and roll it up to make "involtini." I'll blog about that later. Anyway, the swordfish at FLYING FISH was perfect. It was served with spaetzle, which added beautiful texture to the dish as a whole. Both the fish and spaetzle gently yielded to each bite, yet held its integrity like Custer.

What blew my mind the most about this dish, however, was the tarragon part of it. Now I've made tarragon with chicken, potatoes, seafood, you name it. But I've NEVER thought to cook it whole as a side dish. Tarragon has a slightly anise scent to it, and is very subtle, which makes it a perfect herb for seafood. (That’s why you don’t put cheese on seafood—it’ll overpower it.) Anyway, the cooked herb lent a somewhat bitter green taste to the dish, which gave it a new layer of complexity. Who would’ve thought? Brilliant. Also, I drank a pale ale with it, which washed down the dish better than a pinot grigio could have. That slight accent of bitterness got me. I’m hooked. (No pun intended.)

OK, that’s enough. Next time you’re in Seattle, you MUST dine at FLYING FISH. Just don’t walk down Pike St. at night alone…CREEPY!

Wish you could have a bite,
Quyen

PS My pesto chicken pizza turned out great. The pizza stone didn’t crack, either. Here’s my own recipe for pesto. Take it or leave it. I don’t really measure anything when I cook, (only when I bake,) so if you guys want exact measurements, email me.

Bunches of washed and FULLY DRIED basil
Pignoli, or pinenuts (or walnuts if you must)
Couple cloves of peeled garlic
Fresh lemon juice
Grated parmesan or pecorino cheese
Crushed red chili flakes
Olive oil
Salt and pepper to taste

In a dry sauté pan, toast your pine nuts over low heat until the fragrance fills your kitchen and your roommates ask, “Wow, what is that amazing smell you brilliant cook?” They burn FAST, so make sure the flame is low and shake the pan frequently. Set aside to cool.

In a food processor add your basil leaves, garlic (optional), pinenuts, chili (optional), some sea salt, freshly ground pepper, and a couple of squeezes of lemon juice and blend until coarse. With the machine still running, drizzle in the olive oil until the desired consistency. You don’t want your pesto to look too oily, so stop the machine before it’s too late. I personally prefer it creamy and spreadable.

Stir in freshly grated parmesan or pecorino cheese. Taste and season accordingly. I like to store mine in a sealed container with a layer of saran wrap pressed right onto the surface to help with color and freshness. Try this with ice cream as well to prevent crystallization.

Basil tends to oxidize rather quickly, so when you notice the brownish top layer, it’s fine, just a little ugly. The acid in lemon juice helps slow down oxidization, and I also like the brighter note it brings to my pesto. If you want really green pesto to stay green, you can add Vitamin C powder to it—plus it’ll prevent scurvy. OR, you can add a little spinach to it, but I’m still scared of ecoli. Try making pesto with other herbs, or even artichokes. Enjoy!

Malva Pudding

2006-09-28T22:32:00.000-07:00

PHOTO: Quyen's Malva Pudding with Vanilla Ice Cream (I didn't have time to make ice cream). Pardon the missing green sprig of mint.

As mentioned in my other blog, I had my first attempt at Malva Pudding (a traditional South African dessert.) Wherever we went, Thabo and I would always order Malva Pudding. Some places totally missed, but the pudding at SOULSA in Melville and KITCHEN BAR in Bryanston hit the mark exactly. Ethereal clouds of sweetness that melted in your mouth...Absolutely divine.

The ones that missed were just way too sweet, and the texture too grainy, like cornbread. You definitely need ice cream or custard to cut the sweetness, and everything just tastes better a la mode, right?

I was horrifically delighted as I poured the boiling cream, butter, and sugar mixture over the cake immediately after it came out of the oven, the mixture still bubbling as it seeped its way into every crevice of the evenly browned cake. It seemed like way too much liquid, but the cake drank up every ounce.

I'm not sure if every recipe includes vinegar in it, but I found that to be interesting--if you've made Red Velvet Cake you'll know that that has vinegar in it as well, but this used regular milk, not buttermilk. I wonder if there is still some sort of chemical reaction that occurs, as I've noticed in both recipes you always want to stir in the vinegar right before it goes into the oven. I'll do some research and get back to you on that one!

So here's my first attempt at Malva Pudding. Next time I think I'll use about a quarter cup less of cream to pour on top, and maybe pour half the mixture, wait a little, then spoon the rest, as it wasn't perfectly distributed. Tastewise, though, it was fantastic--not too sweet, moist, yummy. I could actually bake it a little longer, though, as it wasn't evenly browned as I thought upon first inspection.

If you'd like to try it, this is the recipe I used.

http://www.theculturedtraveler.com/Archives/Dec2001/Recipies_Deserts.htm

Wish you could have a bite,
Quyen

Tonight's dinner:

Pesto Chicken Pizza (homemade of course, with toasted pignoli, or pine nuts)

I just bought a new baking stone, since my other one cracked for some reason. If you have an oven that turns on and off, a baking stone helps regulate the temperature, providing a calibrated environment for your delicate baked goods. It's also good to have an internal thermometer.

OK, I'm off to prep my pizza dough...