Everybody has his or her go-to recipes, and this is one of mine. They’re simple, scrumptious and for me who gets easily tired of the same old thing, they seem endlessly fresh and new.
I got this favorite from Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen, which features family-style, Chinese-American dishes she learned from her mother.
Katie’s love of cooking flourished at an early age—watching and later helping her mother, Leeann Chin, prepare delectable Chinese dishes in her multiple restaurants. Katie inherited her mom’s passion and talent, and has become a respected food writer, cater, teacher and television personality in her own right. Both mother and daughter have had the privilege of cooking in the White House for two different presidents. Continue reading
I have roasted many fruits before and never once considered grapes. My loss because when grapes are roasted, the natural sugars caramelize and the flavor matures into an intense explosion of sugary goodness. I’ve rectified my habits, and recently roasted a batch of Red Moscato grapes, which I took to the Hollywood Bowl, where I served it with Brie and crackers, to rave reviews.
I went even further when I received a Hatch Chiles Crate starter kit from Melissa’s Produce. They inspired to kick roasted grapes up a notch. This time I used Black Moscato grapes and a roasted mild Hatch Chile cooked together, which provided just the perfect balance of sweet & spicy. This time I paired the mixture with whipped goat cheese on a slice of a French baguette – it was heaven! Continue reading
It is that time of year here in Southern California when persimmons are falling off trees like manna from heaven. One of my favorite ways to eat a divine Fuyu persimmon is fresh.
The Fuyu persimmon is quite hard to describe, as it is sweet like a date, crunchy like an apple, with just the slightest hint of pumpkin. There are two major varieties – Fuyu and Hachiya. This recipe is for Fuyu only; to learn about the different varieties, click here. Continue reading
I have a new BFF. It happened quickly because, you see, I love things that can be thrown together at the last minute, yet taste as if you slaved in the kitchen all day long.
That is why my new BFF is Not Ketchup a new creation from Erika of In Erika’s Kitchen, one of my amazing Los Angeles food blogger friends.
Not Ketchup is a tangy gourmet dipping sauce made from ripe fruit instead of tomatoes. It is sweetened with demerara sugar and honey, and it contains no artificial colors or flavors, or preservatives. Erika has started with three delicious flavors – Blueberry White Pepper, Smoky Date, and Cherry Chipotle – and she’s got more in the works. Read about her journey here. Continue reading
I love picnics. It is that time of the year when we move our feasts to the great outdoors. One of my favorite picnic items is marinated olives. They are easy to season and bursting with flavor.
Great ingredients are key to any recipe, and olives are no exception. For today’s recipe I prefer Spanish green olives, also known as Manzanillas, which translates as ‘little apples’. They have firm textured meat with a delicate almond flavor and are slightly smoky in taste. Continue reading