Burrata How I Love Thee

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

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

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!!!

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

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???

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

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?

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?

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

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

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

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

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??

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

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

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!

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!!

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

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!!!

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