When Paul came down with a bug a week ago, he forwarded me a recipe for Tom Kha Gai, a Thai coconut milk and chicken soup. A friend suggested we try this instead of my usual offering. It was a little twist our recovery routine, but I welcomed it since Tom Kha Gai is spicy, and I am always craving a kick of heat when I’m sick.
I signed up to make the desserts for our upcoming wedding party. In preparation, I tested one of the two recipes I plan to make: Almond Rochers from Tartine’s cookbook. I think it’s safe to say, if you are going to make the dessert for your own wedding party, this is a good choice. Nothing could be this simple AND this delicious.
Rich with bounty from Larry’s Produce in the Suisun Valley, I came home last Friday ready to make strawberry jam. After some Internet research, I am now schooled on pectins and sugar ratios and the preserving of berries. Using Pomona’s Universal Pectin and Joanne Williams’ recipe, I made a low-sugar strawberry jam that tastes like fresh strawberries instead of sugar syrup. Delicious!
A few weeks ago, I announced my Summer Seafood Challenge. I vowed to take advantage of my proximity to the ocean and teach myself how to cook with seafood. My first goal was whole fish. I would like to announce that I have conquered my first goal! That’s right, my friends. Whole fish. On the grill. And guess what! It was one of the easiest meals I’ve ever made.
I grew up in Kansas, 1700 miles from the Pacific Ocean and 1300 miles from the Atlantic Ocean. It should come as no surprise that seafood was not part of my family’s diet. In part, our experiences with seafood in restaurants of the Midwest left a bad taste in our mouths. We thought we didn’t [...]
Memorial Day marks the beginning of cookout season, and Paul and I found ourselves invited to two events in one weekend. Our CSA sent out strawberries and rhubarb in last week’s box, so my cookout contribution was easy to decide upon. I wanted to go all out on this first pie of the season and decided a fancy lattice top would be fun.
As most of you know, my professional cooking experience was limited to pastries and breads. And though there was a cafe in the bakery where I worked, I remained fairly ignorant of many basic techniques common in the savory kitchen. Now that I have more time to cook, I am trying to learn more of [...]
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