Eat O' Nomic

New Web Site!

2011-06-20T21:51:00.000-07:00

After 2 years, I have finally figured out how to build a Web site.

www.eatonomic.com

Now comes to moving all of my content... yikes!

GastrO'Nomics: Home-Cured Bacon

2011-06-17T12:00:00.000-07:00

I had the craziest idea.

I would make bacon at home. How hard can it be, right?

Well.

Start with 2 pork bellies (widely available at Chinese markets), rinsed, pat dry
Curing Mix:

2 cups kosher salt
1/4 cup brown sugar
2 tbsp whole black peppercorn
4 bay leaves, cracked
2 tbsp coriander seeds
2 tbsp dried thyme
10 to 15 whole juniper berries

For the preparation, combine curing mixture in a bowl and mix well. Rub the dry mixture generously onto both pork bellies, wrap in plastic zip bags and refrigerate for at least 2 weeks.

Then for comes the drying part, which takes another 2 weeks. Pat dry the cured bellies, wrap in cheese cloth and tie with twine.

I found recycling these old lemon sacks from Trader Joes was perfect for this recipe as it helps keep the flies away.

Hang tight for a few more weeks and look for the final result.

GastrO'Nomics: Coconut Craze

2011-06-16T17:30:00.000-07:00

Besides earthquakes, us simple folk here in Southern California are also really prone to food fads. Low carb burgers? Protein bars? Fondue? Cupcakes? Frozen yogurt? Food trucks?
And now it seems like coconut are back in.

If you are like me and have stayed away because they are too hard to open, well, good thing there's now a man in the house because El Jefe is going to demonstrate how to open one.

GastrO'Nomics: A Simple Margarita

2011-06-15T12:00:00.000-07:00

The best things in life are the simple things. The same can be said of a good drink.

So when it comes to margaritas, I've learned to take a minimalist approach.

Ingredients:

1 lime
orange liqueur
tequila
ice
sparking water

To make:

Combine the juice of 1 lime with 1 oz tequila, splash of orange liqueur, splash of sparkling water, and ice.

Simple.

Travelnomics: Trip to the Cenote (Underwater Sinkhole)

2011-06-14T12:00:00.000-07:00

Inside the Cenote

Besides an array of good food, the state of Yucatan also boasts more than 6,000 of these underwater sinkholes known as Cenotes.

Swimming in one is an experience I will never forget. The water is about 80F, cool (compared to the 110F heat above), pleasant, naturally sweetened and so crystal clear that I was able to see some 50 feet beneath into the bottom of the cave.

30 mins by a metal horse-drawn carriage

The cave itself is dark, with just a small amount of light from one opening above. After a very steep (and very careful) climb down a wooden ladder, it will take about 5 to 10 solid minutes before your eyes adjust such that the size of this space begin to reveal itself. Frightening and exciting. A truly humbling experience to be in something so ancient and so much bigger than what I can comprehend.

Oh, and the only way to get to these natural wonders is by a metal horse-drawn carriage, cling cling cling cling cling...

Mostly leftovers from the old hennequin plantation days, these rails are still being used today. Once for Mayan slaves, now a tourist attraction.

A steep climb down to the Cenote

Tourists from Illinois

Moving out of the way

A hennequin plantation, now abandoned

GastrO'Nomics: Sopa de Lima

2011-06-13T12:00:00.000-07:00

Home-made Sopa de Lima

Among the tasty delights of Mexico that I discovered was Sopa de Lima, or lime soup. A basic clear chicken broth topped with shredded lettuce, cilantro, onions, tomatoes, and a squeeze of fresh lime. So easy to make, and the perfect light lunch for a hot Mexican afternoon.

Ingredients:
-Whole chicken, cleaned, skin on
-2 tsp oregano
-6 to 8 cups water
-1 large onion, quartered

Fresh toppings of cilantro, onion and tomato

-2 bay leaves
-Salt and pepper to taste

Toppings:
-Freshly chopped cilantro, onions, lettuce and tomatoes
-Juice of 1/2 lime

Cooking:
In a large soup pot, bring the whole chicken with water to a boil over high heat. Add oregano, salt, pepper, bay leaves, and quartered onion. Reduce heat to a low and simmer for 1 1/2 to 2 hours with the lid on, or until chicken meat comes off its bones easily when pulled with a fork.

When serving, top with fresh onions, cilantro, lettuce, tomatoes and a squeeze of 1/2 lime.

Travelnomics: Casa Mexillio

2011-06-12T12:00:00.000-07:00

Breakfast made by Carlos at Casa Mexillio

Speaking of slowing down...

Casa Mexillio in Merida.

Breakfast typically consisted of sauteed vegetables with freshly made tortillas, coffee, and iced lemon green tea sweeted with honey.

Downstairs foyer

Then it's, "what do you want to do?"

Drawing room

"I don't know, what do you want to do?"

"How about nothing?"

"Sounds like fun."

Travelnomics: Merida, Yucatan

2011-06-11T14:10:00.000-07:00

Downtown Merida

Time slows down in Merida. There's no sense of deadlines, no pressures, no obligations, no itinerary. Just a casual observer from the outside peering into this city, navigating the calles, making sense of the menus, eatinging the foods, learning the language, photographing, sweating in the heat, and eating some more.

Breakfast of fresh mango and papaya

Mayor's office at the town square

A balcony lunch with El Jefe

View from a decker bus

Central park

Travelnomics: Sopa Mariscos from Isla Holbox

2011-06-04T10:30:00.000-07:00

The thing about a trip to a country like Mexico is that food suddenly tastes very bland back at home. Take the Sopa Mariscos I had on Isla Holbox for example. Freshly caught from the morning, camaron (shrimp), pescado (fish), pulpo (octopus) in a picante (spicy) stew of tomatoes, oregano, local chilies, and topped off with a garnish of crisp white onions and cilantro. Oh it's heaven!

Travelnomics: Merida, Yucatan

2011-06-02T21:09:00.000-07:00

Scrambled eggs with roasted tomatoes for breakfast


Interior Courtyard of Casa Mexillio B&B

Eat O'Nomics is bringing the show on the road, to Merida Yucatan. Hot, dense, lively, crowded, and vibrant. The streets are lined with Spanish Colonial buildings painted in brilliant greens, blues, reds, yellows, and pinks. The old, the new, the polished, and the deteriorating. It was like walking into a time long ago.

Downtown Merida

Baked White Fish

2011-04-23T18:46:00.000-07:00

In keeping with the dining al fresco series...

Baked white fish for lunch, a bottle of chilled white wine, a quiet Pasadena afternoon and a lush backyard. I must admit, it does feel a little like a scene cut out of a cliche life & style magazine. But who cares, it's 2pm and I'm drinking white wine!

Ingredients:
1 whole white fish (2 to 3 lbs) - Only $3.99 per pound at 168 market
Small bunch of fresh thyme
1/2 lemon, sliced
1 tbsp olive oil
Salt and pepper

To cook, lay the fish flat on a large metal oven-proof cooking pan (I used my cast iron skillet). Rub both sides with olive oil, salt and pepper. Line the stomach of the fish with thyme, slices of lemon, and more salt & pepper. Bake uncovered at 375F for 25 to 30 mins or until the skin is crispy.

Serve with a chilled bottle of Pinot Grigio, a light salad, and two lawn chairs. Simplicity.

Lunch Al Fresco: Tuna Salad Sandwiches!

2011-04-09T16:29:00.000-07:00

We love having our lunch on the front porch when the weather is nice in Pasadena, which is about 300 days out of the year. A perfect al fresco dish (and one that is super easy to make): Tuna Salad Sandwiches. Serve with a glass of homemade Bloody Mary and make your Saturday extra special!

Tuna Salad:

-4 to 5 stalks of celery, finely diced

-1 purple onion, finely diced

-1/2 cups good quality mayonnaise

-1 tbsp Dijon mustard

-3 4oz canned light tuna in oil, drained

-Salt & pepper to taste

In a large bowl, mix celery, onion and tuna for 1 min. Add mayonnaise and mustard and mix for another 1 to 2 mins till the salad is evenly covered. Add salt and pepper to taste.

Bloody Mary Mix:

-1 large can of stewed whole tomatoes (get organic if you can)

-3 stalks of celery, chopped

-juice of 1/2 lemon

-1 tsp cayenne pepper

-1 tbsp Worcestershire sauce

-1 tsp Tabasco sauce (or as much as you'd like)

-Salt & pepper to taste

-1 cup water

In a food processor or blender, add whole tomatoes and blend till very smooth. Add celery, lemon, cayenne pepper, Worcestershire sauce, water, Tabasco and blend for no more than 10 seconds (the celery should be somewhat chunky). Add salt & pepper to taste.

Add vodka at your discretion.

And enjoy the lovely weekend!

Chicken Tikka Masala - A ShortCutter's Guide

2011-03-31T22:02:00.000-07:00

All the research that I've done on this dish seemed incredibly involved; most suggested overnight marinating and pureeing tomatoes and grating ginger and garlic and heavy cream and butter and on and on. In addition, the dish called for Gram Masala, which I didn't have, and nor did Whole Foods of all places. Nope, not a single packet of Gram Masala in any of the 5 Pasadena markets within walking distance from me. So, I improvised... and the result was... well, excellent.

Ingredients:

1 tbsp garlic paste

1 tbsp ginger paste

3 dried red chillies, broken into small pieces (or 2 tsp of red pepper flakes)

2 tbsp cooking oil

1 tbsp mustard seed

1 tbsp paprika

2 tsp cayenne pepper (optional)

2 tsp ground cumin

2 tsp turmeric

1/2 tsp cinnamon

1 tsp coriander

sprinkling of salt (I really like kosher salt for this)

1 large can of diced tomatoes, with juice

3 tbsp European style yogurt

3 tbsp almond butter or cashew butter

4 chicken breasts, cubed

In a large bowl, add garlic, ginger, chillies, mustard seed, paprika, cumin, cayenne, turmeric, cinnamon, coriander and salt. Add chicken and mix by hand until each piece is covered evenly. In a deep skillet (or a ceramic cast iron pot), heat oil for 1 min. Add chicken and cook on high heat for 5 mins, stirring constantly. Add everything else to the skillet and and mix well. Lower heat, cover and simmer for 30 mins. If the sauce is not thick enough, add 1 tsp of all purpose flour.

Serve with basmati rice or naan.

Super King, Super Awesome!

2011-03-26T09:40:00.000-07:00


Super King Market, 2716 N. San Fernando Rd. (Image credit: NileGuide.com)

My friend TY introduced me to this market, Super King, two years ago. Since then, I have grown to be a big fan. The produce department carry a wide range of items from the standard vegetables and herbs to more exotic selections of parsnips to dakon. A whole wall of about 30 ft in length is dedicated to spices; from South American chillies to Mid-Eastern spices of turmeric, juniper, cardamon and caraway seeds, this place will impress most any food connoisseur. And then there's the meat & seafood department, oh my. Items like lamb shank, beef tripe and filet mignon to the common roasts, steaks and fillets will make your mouth water and your eyes roll over in pure visual delight. But a word to the wise, make up your mind before taking a number because the other customers in line after you will not take kindly to your hesitations!

And a tip for those thinking of making this trek: DO NOT go during the day, especially on the weekends, the place will be mobbed and the parking lot full. The best time to go is on a Wednesday or Thursday night at 8pm, an hour before they close. Also, park your cart and walk around rather than trying to push your cart through the midst of old ladies also looking for a bargin. They will run you over.

Irish Soda Bread

2011-03-07T20:31:00.000-08:00

Since I now consider myself partially Irish, this Saint Patrick's Day will be especially unique. So how about some homemade Irish Soda Bread? Yes, and without raisins of course. Good for giving, and even better for eating.

Preheat oven to 325F

4 1/2 cups all-purpose flour
2 tbsp sugar
4 tbsp cold butter, cubed (half a stick)
2 large eggs
1 tsp baking soda
2 cups buttermilk

In a large mixing bowl, add flour, sugar, butter, eggs, baking soda and buttermilk. Mix with your fingers first till the dough begins to form. Then on a lightly floured surface, knead the dough for five minutes. Roll it into a ball and place on a greased cast-iron skillet. Make two intersecting cuts along the surface of the dough, approximately 1/2 inch deep. Place in a 325F oven for 40 to 45 minutes.

Good for up to three days in room temperature or one week in the fridge.

Camp-Side Cooking Part 1: A Fiasco

2010-09-01T07:32:00.000-07:00

I recently went on a camping trip to Morro Bay, a very neat little Central Coast town in California. And what way to make the most of it then to do some camp-side cooking? So I packed my cast iron pot, a beef shank from the fridge, and some canned beans and vegetables.

It was a good idea, until I actually started cooking. First the fire wouldn't go because the fire wood I bought was still moist on the inside. And when the fire finally got going, it didn't look quite big enough, so I decided to put the pot IN the pit, rather than on the grill above the fire. Well, slow-cooking certainly was not very slow because after about 20 minutes the whole thing started boiling over. And because it was IN the pit thanks to my brilliant idea, I wasn't able to get the pot out. After much deliberation and strategic planning, I finally decided to reach in the pit, very quickly, with my hands wrapped in layers and layers of towel and pick up the thing. Well that worked, but apparently the fire was hotter than I expected because the whole bottom half of the cast iron pot was red -- I probably could have beaten a couple of swords and a dagger out of it.

The result, as you could imagine, was terribly dissapointing! The whole thing burned and I ended up having cup o' noodles for dinner. Lesson learned: don't cook in the pit. Who knew it could get so hot!

Food Photography

2010-08-24T11:17:00.001-07:00

So after years and years of drooling over friends' SLR cameras, I finally got one of my own: a digital Canon EOS Rebel XS, by far the cheapest SLR out there. And the reason for my big purchase (at a whopping $500): to photograph food! Now I am no expert on photography, nor do I claim to be, but I have studied art for many years and can dissect what I see from the countless food magazines and recipe books I own.

If you are like me, then you probably don't have any professional lighting. So first, find a room with the best natural sunlight. For me, it is my dinning room, but only between about 11am to 2pm, so do it on a weekend, unless you are like me and this just happens to be your week off from work. Third, turn the flash off! I don't know what it is about these built-in flashes but they give your food a really artifical yellow tint. Fourth, use white plates and place it on top of a dark or patterned surface. The white in the plate will enhance the color by reducing shade from the underparts of your food. The juxtaposition on a patterened or a dark surface adds some life. Fifth, choose foods with lots of complimentary colors like reds and browns (roasts and stews), greens and reds (salads), yellows and oranges (fruit) and so forth. Now put it all together and try many many different angles. It will probably take about 50 shots to finally get one or two that is good. Try it upclose, from far away, with different angles of light, etc. Have fun with it!

Light coming from behind the object, landscape view

Light from infront of the object, portrait view, close up

Angle from above, pulled away, portrait view

Calbi, Could Be

2010-05-31T13:48:00.000-07:00

It seems like the last thing anyone can find here in LA is a taco truck that actually sell tacos. Food trucks are all the rage now, selling anything and everything from cupcakes to ice cream to Vietnamese noodles to fried cheese balls. So last week I finally tried one: Calbi. I had forgotten my lunch and it was convenient since it was parked right in front of my office. And my experience? It was...well, underwhelming. I was expecting Korean bbq style tender slices of beef marinated in shoyu and served hot on a slice of tortilla sprinkled with green onions, garlic and maybe a little kimchi. But what I got, really, was soggy meat on two room-temperatured tortillas. I also ordered the tofu tacos, but that was really soggy too. And I don't know what they used as a marinade, but it was much too sweet for me. It wasn't all that bad, but it wasn't wasn't all that good either. So for all the hype about food trucks, my experience kind of, for lack of a better word, sucked. Oh how I long for the taco truck days when one can always count on delicious food that the health departments knew nothing about.

The Eagle Rock Brewery

2010-04-25T19:12:00.000-07:00

It was suggested to me that the Eagle Rock Brewery is a place worth a try, and boy am I glad I tried it. Right when I walked in the door, I was greeted warmly by the BeerRista. She very patiently explained each of the house beers they had on tap and even went as far as pouring a sip of each for me to taste. I finally settled on their dark English brew--light, refreshing and full of flavor. Because they brewed on site, the beer was fresh and left no after taste as most imported beers do.

There was free peanuts and pretzels to go with the beers. I didn't feel rushed, I didn't feel pressured to purchase another pint, and the music wasn't loud or intrusive. But I think that the most impressive part was the service and the level of friendliness. Too often have I been to bars and pubs where the waiters know nothing about their alcohol selection and can't be bothered with questions while the owner(s) are nowhere to be found. At the Eagle Rock Brewery, owner Steve was visibly hard at work mopping and cleaning. He also came to each table to greet the patrons. At the end, he offered us a tour of the brewing facilities and gave some great insights into the intricacies of making beer.

Wow, what a successful business model -- beer for the people!

Surfas, Culver City

2010-04-25T11:52:00.000-07:00

The hardest thing to writing is touching pen to paper, or in my case, fingertips to keyboard. So here I am, overcoming laziness.

Yesterday I paid a visit to Surfas in Culver City. I've driven by there many times and have always been curious by their window displays of copper-plated mixing bowls. According to Yelp, they are, as one reviewer put it "a foodie's paradise". Well, I never liked the term "foodie" and after reading the grammar mistakes on these posts, decided that I ought to be a skeptic and go see the place for myself.

If William Sanoma and Ross had a love child, Surfas would be the outcome. This place had all the looks of being unpretentious with its warehouse-style displays of every size of frying pans imaginable, but the prices, I found, were dissapointing. Really, a piece of sharpening stone for $29? A 6 qt ceramic dutch oven for $250? And a ball of poultry ties for $8?

My conclusion: go to their website for free recipes and save your money for William Sonoma where you'll actually get to feel like people are kissing your feet for spending $250 on a dutch oven.

Debone a Chicken

2010-03-23T20:56:00.001-07:00

I read several articles on the how-to's of deboning chicken but it wasn't until I actually picked up a knife and started cutting did it all make sense. Why debone your own chicken? Well, first it's cheaper -- I bought my whole chicken from Fresh n Easy for only $3.74. Second, it's kosher to eat one chicken in one dish rather than pieces of different chickens. And third, it's a great skill to have (and an even better one to brag about).

1. Flip the bird on it's stomach and with a sharpened knife, make one clean incision on the center of the back from neck to end.

2. With your hands, gently separate the meat from the back rib cage by slowly pulling it away. Use your knife to make small cuts against the bones to help the separating process. Keep your incisions small and leave the becareful to not separate the skin -- all of which will help increase the retention of moisture when cooking.

3. Continue to pull and separate the meat along the spine and rib cage on both sides until you reach the end of the bones at the breast area. Gently loosen with your hands by pulling and making small cuts, then pull the entire structure out of the bird. Feel for two thigh bones and pull those out as well.

4. Along the breast area, feel for the chest cartilidge and wish bone. Gently pull those away from the meat, separating along the way with sharp incisions agains the breast meat.

Flip it over and cut into desired pieces. Voila, you've just deboned a chicken!

French Baked Eggs

2010-03-07T11:55:00.000-08:00

For all those garlic lovers out there; you've got to try this egg dish. So simple, delicious, and easy. Forget about omelets, here comes the baked eggs.

Ingredients:
-3 large whole eggs
-1 tbsp milk
-1 tsp of olive oil
-4 garlic cloves finely chopped
-1 spring fresh thyme finely chopped
-1 tsp fresh rosemary finely chopped
-1 spring fresh parsley finely chopped
-1 tbsp grated Parmesan or Romano cheese
-1 shallow stone bowl or ramekin dish
-salt & pepper

Cooking:
-Combine eggs, milk and olive oil in bowl. Sprinkle with garlic, thyme, rosemary, parsley, grated cheese, and salt & pepper.
-Place in the oven broiler for 6 to 10 mins until firm and the crust slightly browned. Check often to make sure it doesn't overcook.

This recipe can be easily multiplied to feed more people--just make sure to have a large enough dish.

Table Manners

2010-02-17T04:46:00.000-08:00

Good morning, it's 4:30am here in Pasadena. Looks like this is the only time to blog.

Table manners is absolutely essential and adds elegance to any meal. Unfortunately, this is rarely practiced in contemporary households. I am not talking about dinner jackets in the dinning room, but eating while standing in front of the television is just not polite, no matter who's over for dinner. Perhaps this is just a West coast thing... folks I've encountered on the East coast seem to know the difference between a butter and dinner knife. So for those of you who were not raised by Emily Post (don't worry, I wasn't either--Asian table manners are completely different), here are a few tips to save you from embarrassment at the next dinner party you attend.

1. In the American style, after you've cut a piece of food with your utensils, gently rest the knife on the edge of your plate and switch the fork to your right hand. In the Continental style, use your left hand to pick up the fork while the knife is kept in your right hand or laid on the edge of your plate.
2. Rest your knife and fork in an upside down V shape on your plate if you are still eating. To signal that you are done with your meal, rest your knife and fork side by side diagonally across your plate.
3. Whether it is cloth or paper, you should lay your napkin onto your lap as soon as you sit down. Do not snap it open with your wrist or tuck it in your shirt collar. Use your napkin often during the meal--gently pat your lips, but do not wipe.
4. When serving yourself, be careful to not spill. Take on a single serving of food until everyone else has had their serving before asking for more. Meats go in the center of the plate, gravy on top, and vegetables and bread toward the edge of the plate (or on the cheese plate if provided one).
5. Wait until everyone has been served before eating.
6. Maintain good posture while eating. Do not fidget, slouch, recline in your chair, or put your elbows on the table. Keep your hands in your lap while waiting for the food to arrive and keep hand gestures to a minimum during the course of a meal. Just think of what you can knock over in the midst of a passionate conversation!
7. When on a date, let the lady sit first before you take your seat. Better yet, pull the seat out for her. Same applies to opening the door of a car! And when the lady excuse herself from the table to powder her nose, gentlemen should stand to see her go and stand again when she returns.
8. When having soup, spoon away from you, not towards you. Don't slurp.
9. Take a helping of butter from the butter dish and place it on your plate for your bread. Do not butter your bread directly from the butter dish. Break your bread into bite-sized pieces to eat during dinner; do not take a bite out of a large piece.
10. And finally, if you are the guest of someone's home or a restaurant, don't complain or criticize the food. Ask for salt & pepper if you have to and don't eat there again if need be.

Orange Marmalade

2010-01-31T20:56:00.000-08:00

Orange marmalade is French and Spanish classic, and brought to you here at a fraction of the cost than in stores. I spent $3 for the naval oranges, $0 on the lemons (from my landlady's tree), $2 for a big bag of sugar and made about 1.5 gallons of marmalade (188 ounces). If the average store bought jar of marmalade is about 10 ounces, then I just made mine for 26 cents a jar.

Ingredients:
8 naval oranges, thinly sliced
4 lemons, thinly sliced (or substitute with grapefruit)
10 cups of water
9 cups of sugar

Cooking:
Bring all ingredients to a boil over high heat, then lower the heat and let it simmer for 30 mins uncovered. Turn off the heat and let the mixture cool until room temperature (about 5 hours). Slowly bring the mixture to a boil again over medium heat, then lower to a simmer for 3 hours uncovered, stir every 20 mins. Turn off heat and let the mixture come closer to room temperate (about 2 hours). Ladle into sterilized mason jars and store in your pantry for up to 8 months.

Combine with homemade bread or fresh oranges in a basket for a great gift; thoughtful yet VERY inexpensive!

Pomme Frites (de Liberte)

2010-01-24T21:15:00.000-08:00

Fries are great, but the ones served in restaurants are often made from poor quality potatoes and previously frozen. Who wants that when for a much lower price ($1.99 for a bag of potatoes at Trader Joes vs. $3 or $4 for one order of fries at most restaurants) you can get a much better quality serving of fries at home. It's very easy.

Ingredients:
-4 to 6 russet and/or sweet potatoes, peeled, cut into sticks
-salt & pepper
-1 tsp fresh parsley, chopped
-1 cup vegetable or grape seed oil

Cooking:
-Soak potatoes in cold water for at least 6 hours, and up to 24 hours before cooking (this step will make the fries easier to cook)
-Pat dry with paper towel
-Drop into hot oil on high heat for 5 mins, then lower to medium low heat and let cook for 10-15 mins until the edges are golden
-Remove from oil and sprinkle with parsley, salt and pepper

How to Safely Clean Your Cutting Board

2010-01-16T16:12:00.000-08:00

When cleaning your cutting board with products such as dish detergent, often some of the chemicals will get into the grooves of the wood, and ultimately in your food. Instead, opt for a natural alternative. I like to cover my cutting board with just a few drops of freshly squeezed lemon juice or a few spoonfuls of vinegar and letting it sit for 10 mins before wiping it off with a piece of damp paper towel. The acidity naturally (and safely) kills the bacteria on and in the grooves of the wood. Another alternative is scrubbing a few pieces of freshly chopped garlic on the board, which will also kill off any bacteria.

Cheval Blanc, Pasadena

2010-01-14T18:35:00.000-08:00

I rarely review restaurants because it's always been more economical just to eat at home, but last weekend's experience at Cheval Blanc was magnificent. The original plan was to make dinner and then catch a movie, but after tallying up the cost of a movie ticket plus groceries plus time, it made more sense to just eat out. Cheval Blanc was something new, something close, and something with less than three "$" on Yelp.

I ordered the Bouillabaisse. It was the only bouillabaisse I've ever had, but it was absolutely magnificent. It came with at least 5 different types of seafood, including halibut, shrimp, clams, and mussels. The soup base was wonderful as well; a fine balance of butter, cream, fish stock, and tomatoes. There were hints of anise liquor mixed in with the aroma of thyme, parsley, citrus, and garlic. It was served with a small dish of rouille (a puree of potatoes with lots of butter, pepper, and parsley) to mix into the soup, and a couple of croutes lightly drizzles with olive oil.

To top it all off, the Greene & Greene inspired Craftsman decor, complete with wood paneling and stained glass embellishments exudes an architectural grace that is distinctly Pasadena.

Oh my! Do try this. Save your money; nay on drinks, appetizers and dessert...go straight for the Bouillabaisse.

Chocolate Ice Cream

2010-01-05T19:24:00.000-08:00

What better way to start off the New Year than homemade chocolate ice cream. This is much more wholesome and less expensive than store-bought ice cream.

Ingredients:
1/2 cup sugar
1/4 cup hot water
1/4 tsp cream of tartar
4 egg yolks
8 oz semisweet chocolate, melted
3 1/2 cup heavy whipping cream

Cooking:
Combine sugar, hot water, and cream of tartar in a saucepan on high heat for 10-15 mins. Stir constantly until mixture is thickened like syrup. In a separate bowl, beat egg yolks (with a whisk or fork) for 10 mins by hand, or about 5-7 mins with an electric mixer on medium speed. Gradually add syrup and continue to beat for another 7-10 mins until syrup has cooled and is slightly thickened. Stir the syrup egg mixture to melted chocolate, add whipping cream, and continue to stir for another 3 mins until well mixed. Put in plastic containers (because it will expand) and store in freezer for about 5 hours. Makes about 4 yogurt-sized containers.

Leftover Ham (or Turkey) Stew

2009-12-06T12:44:00.000-08:00

Stews are great especially in cold weather like this because it just warms the body instantly. But it's even better when it utilizes your leftover ham (or turkey) from Thanksgiving and costs very little for so much! Make a big potful and you've got lunch for a whole week.

Ingredients:
-Leftover ham center bone or turkey carcass
-2 russet potatoes, peeled and cubed
-1/4 cup pinto beans (dry or can)
-1/4 cup white beans (dry or can)
-1/4 cup barley
-1/4 cup green lentils
-1/4 cup garbanzo beans (dry or can)
-1 yellow onion, cubed
-6 garlic cloves, whole
-2 carrots, diced
-2 stalks of celery, diced
-1 bay leaf
-1 sprig of thyme
-salt & pepper

Cooking:
-Throw all ingredients together in a large dutch oven, crock pot, or soup pot with water just below the brim
-If using a dutch oven, then place in oven at 325F for 3 to 4 hours until beans soften. If using a crock pot, turn to a low/simmer dial and let cook for 5 or 6 hours. If using a soup pot, first bring to a boil on stove top over high heat, then place on lid and let simmer over very low heat for 3 to 3 1/2 hours.

Homemade Pie Pastry

2009-11-28T20:24:00.000-08:00

Store-bought pastry shell just isn't the same as making it at home. I just don't like it because it because the stores will charge $3 or $4 for one thin piece of dough when I can make the same thing at home for less than $.50. Here's how:

Ingredients:
-1 stick of very cold butter, cubed
-1 tsp salt
-1/2 tsp sugar
-1/2 cup sour cream
-2 cups all purpose flour, more for kneading
-5 to 10 tbsp ice water

Prep:
-Put cubed butter in the freezer and let it cool for about 5 mins before making the dough
-In a large bowl, gently mix, flour, butter, salt, sugar, cream and water (1 tbsp at a time) until dough begins to materialize
-Gently roll into 2 tennis-sized balls and wrap with plastic
-Store in fridge for at least 2 hours before cooking, and up to 2 days
-Let dough sit in room temperature for 5-10 mins before kneading so it will be easier to work with
-On a lightly floured surface, flatten each ball with the palm on your hands. Then roll out a flat sheet with a rolling pin, applying even pressure to all sides. Make sure the final product is at least 1/2 inch larger in diameter than the size of your pie tin

Apple Jam

2009-11-22T11:26:00.000-08:00

Last week my mother decided to give me a big plastic bag full of apples. She wouldn't tell me where she got them from, as there are no stickers on these apples indicating the source. This is typical of my mother's charms; she always gives me random things. Last week was 3 cases of instant noodles (ever heard of "Smack Noodles", I think she got it from the $.99 cents store) and this week are these mysteriously bruised un-stickered apples. So here goes nothing.

Ingredients:
-20 to 25 cored unpeeled medium apples, diced
-Wrap discard cores, stems and seeds in cheesecloth (this is needed for its natural gelatin)
-5 cups sugar
-1 cinnamon stick

Cooking:
-In a large soup pot, add apples and just cover the tops with cold water
-Add cheesecloth, sugar and cinnamon
-Bring to a boil on high heat, reduce to a simmer for 1 1/2 to 2 hours until thickened
-Remove cinnamon stick and cheesecloth
-Store in mason jars and let cool before refrigerating

Plating Techniques

2009-11-14T18:16:00.000-08:00

Any serious cook will tell you that food presentation is sometimes just as important as the food itself. This can be very easily (and cheaply) done with the right plating techniques. You don't have to have had professional culinary training for plating pizazz (or at least I don't believe so); all you need is a white plate, which you can easily find at Ross for $3 or $4 a piece. The key is to keep the portions small, keep it in the center, and keep your garnish to a minimum.

Lamb Meatloaf

2009-11-14T16:54:00.000-08:00

Last week was the first time I ever made meatloaf. I already had ground lamb, so why not!

Ingredients:
-2 lbs ground lean lamb ($2.99 per pound at the Chinese market)
-1 yellow onion, diced, browned for 3 mins in a skillet
-2 eggs
-1/2 cup flour
-pinch of cayenne pepper
-salt & pepper to taste
-6 cloves garlic, diced
-1/2 cup ketchup (or make your own by combining canned tomatoes, sugar, vinegar, and salt & pepper in a blender)

Prep:
-Mix lamb, browned onions, eggs, flour, cayenne pepper, garlic, and salt & pepper in a mixer, or by hand for a good 2 mins or until all ingredients are well integrated into the meat
-Place in a lightly oiled baking sheet and shape into a log
-Coat the top of the meatloaf with ketchup
-Place in oven at 325F for 1 1/2 hours

Save the leftovers for sandwiches.

Chocolate Ganache Tart

2009-11-08T15:28:00.000-08:00

A friend challenged me on Facebook this morning. Before today, I had only heard of such a thing from sources like the New York Times when Wolfgang puck was interview for one of his new restaurants. I knew chocolate, and I sort of knew tarts; but ganache? Turns out "ganache" is French for frosting. So in American terms, this would be a chocolate frosting pie. It was easy to make, and cost me just about $6 or $7 to make.

Ingredients:
-1 stick of COLD butter, cubed (for the crust)
-1/2 stick of butter (for the filling)
-2 cups flour, extra for kneading
-1/2 cup water
-3/4 cups heavy whipping cream
-4 tbsp sour cream
-8 oz of semi-sweet chocolate chips (go for the kind without artificial flavoring or vanillin)

Cooking:
-Knead cold butter with flour and water. Gradually add in sour cream. Roll into a ball, cover with plastic wrap, and let sit in fridge for 30 mins
-Melt chocolate chips, butter, and cream together in a double-boiler steamer. If you don't have a double-boiler (like me), then place a small bowl inside a bigger soup pot. Cover and heat with just a few cups of water over stove-top.
-Roll the cooled dough into a round and line round baking sheet with it, making sure that the sides are also covered
-Remove chocolate filling mix from heat and pour onto the dough and let cool in fridge for 3 hours until it is solidified enough to cut

A small serving goes a long way. Enjoy this very very decadent treat.

Vietnamese Cured Pork Pizza

2009-11-06T21:02:00.000-08:00

I was recently challenged to make pizza, so here it is. I took what I had left over from the previous post and came up with a Vietnamese-themed pizza.

Ingredients (dough):
-2 cups of all purpose flour, more for kneading
-1 tsp salt
-1 tbsp olive oil
-2/3 cup of warm water
-1 packet of quick rise yeast, dissolved in 1/2 cup of warm water

Ingredients (topping):
-Cooked Vietnamese cured pork, diced (see previous post for recipe)
-3 springs of cilantro, roughly chopped
-2 mushrooms, sliced
-1 tbsp goat cheese
-1 can diced tomatoes
-salt & pepper

Cooking:
-Knead together the above ingredients for dough for a good 10 to 15 mins by hand, or 3 to 5 mins in a mixer. Roll into two balls and let sit in the oven (make sure it is NOT on) for 45 mins till double in size. The oven will provide just enough heat for the yeast to activate, cover with a damp paper towel.
-Simmer the can of tomatoes in a soup pot for 15 mins on very low heat until most of the can liquids have evaporated. Add salt & pepper to taste. Pour the mixture in a blender and blend till smooth. The result should be very thick. Set aside.
-Flatten each ball of dough into the size of a serving dish. Thinly ladle tomato sauce on, add pork, goat cheese, and mushrooms.
-Bake in 400F oven for 10 mins. Add cilantro and bake for another 5 mins until crust is crisp.

Note: Don't have a proper pizza stone and spatula? No worries, use a sturdy stoneware or ceramic plate or a shallow baking sheet instead. Just make sure to brush the plate/sheet with 1 tsp of olive oil before laying on the dough.

Nem Nuong (Vietnamese Pork Meatballs)

2009-11-04T19:23:00.000-08:00

This is something that I really like to order whenever I go dine at Vietnamese restaurants. But even the most inexpensive Pho (pronounced "fuh") places will charge $6 or $7 for a plate of 6 medium-sized meatballs (if you're lucky). So why not make it at home? It's not difficult, and you'll be able to make twice the amount for half as much.

Ingredients:
-2 pounds of ground pork, the leaner the better. Chinese markets will sell this for about $.99 lbs
-6 to 8 cloves of garlic, very finely diced
-2 tbsp sugar
-2 1/2 tbsp fish sauce (usually about $2 or $3 a bottle)
-1 egg (helps retain moisture)
-1/3 cup of flour (holds the meatball together)

Preparation:
-Mix the above ingredients for 3 mins by hand, or 30 sec on low in a mixer
-With wet hands, roll golf ball-sized meatballs with both palms, set aside to cook

Cooking:
-In a well oiled frying pan, heat meatballs on medium high heat till browned on all sides, about 2 mins, rotate constantly
-Lower heat and let meatballs cook for another 2 mins while rotating constantly, remove from heat
-Set on baking sheet and place in 400F oven for 10 mins or until thoroughly cooked through

2 pounds should be able to make about 12 meatballs. Serve on skewers or wrapped in lettuce with a fish sauce/sugar/water dip.

Picking and Preparing Clams

2009-11-01T11:34:00.000-08:00

Clams are absolutely wonderful, but if not properly picked and prepared, the end result can be very disappointing. Ever get served a closed-shell clam? Or worse, one with sand in it? Here's a few tips to getting the most out of your clams, courtesy of my mother.

Picking live clams:
-Always look for closed shell clams
-Ask where the clams come from. They are bottom-feeding animals, so make sure the clams come from a safe source (i.e. not from Santa Monica)
-Weigh each clam in the palm of your hand. The heavier the better because it means they are retaining water (i.e. still alive)
-If the tongue part is sticking out, be sure to tap it slightly with your fingers to see if it retreats
-Do not pick those with broken shells

Preparing live clams:
-Place live clams in a pot of cold water (6 cups) with about 1/2 cup of flour or 1/3 cup salt, store in bottom shelf of your fridge
-Do this at least 3 hours before cooking, clams need time to release dirt and sand
-Gently scrub each clam shell with a toothbrush and water before cooking

Cooking live clams:
-Do not add salt to your clam dish! The clams themselves will release enough salt when cooked
-Always steam clams between 6-8 minutes or until all are open. Over steaming will cause a rubbery texture

Question: What if I don't have a dutch oven?

2009-11-01T11:03:00.000-08:00

A lot of folks don't have dutch ovens at home. I don't blame them; even the most inexpensive and basic one ("Lodge" brand) will cost about $30. So in case you don't have a dutch oven in your disposal, a simple metal soup pot with a lid will do the trick. Just make sure that there are no plastic or rubber components to your pot because so much of dutch oven-cooking is done in the oven.

There are very affordable, and colorful, metal pots at Ross from $10.

Steamed Clams in White Wine Butter Sauce

2009-11-01T10:42:00.000-08:00

You ready for something really ooh-lala? Here it is:

Ingredients:
-2lbs medium size live clams, shell closed ($3.99 lbs at the Chinese market)
-Ground black pepper
-1/2 stick unsalted butter
-1/2 medium yellow onion, diced
-1 shallot, diced
-6 cloves garlic, diced
-3 springs of parsley, finely chopped
-1/2 bottle of white wine (Agavo at Trader Joes'--$3.99)

Cooking:
-In a medium soup pot, melt butter over medium high heat. Add ground pepper, onions, shallots, and garlic. Saute for 5 mins until onions are translucent
-Add wine and bring to a boil
-Add clams. Cover and let steam on medium high for 8 mins
-Ladle into shallow soup bowls, garnish with parsley. Serve with warm bread & butter

The total cost for this was approximately $5 per person, served 2.

Braised Short Ribs

2009-10-24T15:48:00.001-07:00

Here is one of my favorite classic French recipes; good for any day of the week.

Ingredients:
-4lbs short ribs (I got mine from a Korean market for $2.99 lbs)
-1 bottle of dry red wine (Fresh n' Easy $3.99)
-4 stalks of celery, roughly chopped
-2 carrots, roughly chopped
-1 yellow onion, quartered
-1/2 stick of butter
-3 springs of parsley
-3 springs of thyme
-salt & pepper to taste

Cooking:
-In a dutch oven, melt butter on high and brown shorts ribs for 2-3 mins on each side, set aside
-In the same dutch oven, saute celery, carrots, and onions for 8-10 mins till slightly softened
-Lower heat and return short ribs to dutch oven, lay evenly on top of cooked vegetables, add bottle of wine, parsley, thyme, and salt & pepper
-Add lid, transport into oven at 375 F for 2 hours

Serves 4, great with warm bread & dry red wine

Oils

2009-10-19T21:30:00.000-07:00

I find it that the only time it is necessary to splurge on the extra fancy virgin olive oil is when it comes to a salad or oil-vinegar dip. Don't make the rookie mistake of purchasing a $10 bottle of good oil from Tuscany or Greece just to cook with; use a canola/olive mix, or grape seed oil instead. Both alternatives are healthier than vegetable or palm oil, but still relatively inexpensive.

Gourmet Ice Cream

2009-10-15T00:18:00.001-07:00

Here is a really simple way to make any ordinary scoop of ice cream gourmet-worthy. Great for impressing your guests, and even better for devouring...

Ingredients:
-2 scoops plain vanilla ice cream (Trader Joes' brand is about $4 for a pint, no artificial stuff in it either)
-1 tsp cognac (flavored liqueurs are good substitutes)
-1/2 tsp grated fresh ginger (grated into strings for a better presentation)
-1 tsp grated lemon zest

Chicken Pot Pie

2009-10-12T21:20:00.000-07:00

I've been neglecting my blogging duties lately because I've just been so intrigued by Dan Brown's new book. But symbolons aside, it is time for some serious cooking.

It's getting colder now, which means time for stews and baked goods. To celebrate this momentous change in temperature, I made chicken pot pie from scratch. Yes, that means even the pastry shell was made by me. I took an Ina Garten's recipe, one of the most charming chefs on The Food Network, and changed a few things to make it my own. Note to set about 3 to 4 hours aside for this.

Ingredients

Filling:
-2 lbs chicken, cut into cubes (cook ahead of time, sprinkle with salt & pepper and bake in oven at 375 F for 45 mins till tender)
-Cooking oil
-Sea salt & pepper
-1 box of chicken broth (homemade preferred)
-2 chicken bouillon cubes
-1 sticks of butter
-1 yellow onion, diced
-1/2 cup of flour
-splash of heavy whipping cream
-4 stalks of carrots, coarsely chopped
-1 pack of frozen peas
-5 to 6 sprigs of parsley, finely chopped

Pastry Shell:
-3 cups of all flour
-1 tsp salt
1 tsp baking powder (too much will cause a bitter flavor)
-1/2 vegetable shortening
-1/2 stick of cold butter, cubed
-1/2 cup cold water
-egg wash (1 egg with 1/4 cup water, beaten together)

Cooking:
-First make pastry. Combine flour, salt, baking powder, vegetable shortening, and cold butter in a mixing bowl. Using your hands, break cubes of cold butter with the other ingredients. Slowly pour in water and mix into a ball. Sprinkle a cutting board with flour and knead for 30 seconds. Wrap in plastic and store in fridge for at least 30 mins.
-Second make the filling. Cook bouillon cube in chicken broth in a pot and bring to a boil, wait till it dissolves, turn off heat. In a dutch oven on stove top, heat butter and onions on med heat for 10 mins until softened but not yet browned. Dissolve flour with a cup of water in a bowl and pour into dutch oven, lower heat, stir constantly till thicken (2 mins). Add chicken broth, salt, pepper, and cream, simmer for about 1 min stirring constantly. Add baked chicken cubes, carrots, peas, and parsley. Cook on low heat for another 5 mins until mixture begins to boil. Divide into 4 to 5 stone bowls or large remkins.
-Third roll out pastry shell dough into approximately 1/3 inch thick rounds a little larger than the diameter of the bowl. Cover the bowl with the pastry, brush egg wash on rim of bowl, and press down to make the dough stick. Brush egg wash on top of shell, cut 3 to 4 slits, sprinkle with salt & pepper. Put on a baking tray and heat in 375 F oven for 1 hour.

Bon appetite! Enjoy your hard work.

The Cook is in the Parlor

2009-10-08T20:36:00.000-07:00

I was so excited to find this book from Cliff's on Colorado for $8, published in 1949. It's more than just a cookbook, but a portal to another world entirely. There are the familiar chapters with titles like "Sunday Breakfast", "Cocktail Party", and "Buffet Dinner". But also included are titles that's just simply unheard of today; "Cooking in a Bandbox", "Black Tie", and Dessert Bridge". When reading this, I often find myself asking questions like "what is a chaffy dish" and "who makes deviled ham rolls?" Just imagine when I have a dinner party and I follow the author's advice on introductions: "Mr. Brown, you are sitting next to Mrs. Jones this evening. She has just returned from Alaska where she has been living for the past two years. Knowing how much pleasure you derived from your trip there last summer, I thought you would enjoy talking to her."

Thank you Mrs. Marguerite Gilbert McCarthy!

Centerpieces

2009-10-07T21:27:00.000-07:00

Having a dinner party and the table's looking mighty empty? Try filling a colorful bowl with some fruits and vegetables that you already have in your kitchen. The important thing here is to have lots of colors, so try setting it on a mat that has sharp tones. You can probably find some great decorative stoneware at Ross or Cost Plus for under $20. The mats you see below were a find from Ross; 4 mats plus red cloth napkins for $4.99.
Lemons in a bowl

Onions in a bowl

Sitr Fry Broccoli

2009-10-07T00:29:00.000-07:00

Broccoli has such a poor rep in American culture, but that's mostly because of misinformation and bad television. Here is a great and simple broccoli recipe that I often use. It's inexpensive, full of healthy stuff (I'm not sure what, that's just what I've been told), and compliments most any meat or fish dish.

Ingredients:
-1 lbs broccoli, chopped into florets (MUCH cheaper to purchase whole broccoli and floret it yourself)
-5 cloves of garlic, sliced
-2 tbsp cooking oil (I use grape oil)
-1 tbsp sesame oil
-1/2 cup water
-1 tsp cayenne pepper
-salt & pepper to taste

Cooking:
-In a wok or large skillet, heat cooking oil on medium high. Add garlic and let brown for 1 min
-Add broccoli, sesame oil, cayenne pepper, and salt & pepper. Let cook for 3-4 mins, stir constantly
-Raise the heat to high, let cook for 1 min more (at this point, the skillet should start smoking)
-Pour in water, and cover with lid, let cook for 3 mins or until the stems soften (test by inserting a fork into a stem)
-Uncover, let cook for 1-2 more mins or until most liquid has evaporated

Note: make sure that the broccoli is dry before cooking. Moisture from washing will interfere with the cooking oils

Pork Chops with Creamy Mustard Sauce

2009-10-04T23:25:00.000-07:00

Pork chops were on sale at Fresh n Easy; I got 8 chops for only $7.99. I made 2 for dinner tonight and wrapped the remaining 6 individually in foil to store in the freezer.

Ingredients:
-2 pork chops, about 1/2 inch thick
-2 tbsp Dijon mustard
-2 tbsp cooking oil
-1 shallot, diced
-1 tbsp cognac
-1/3 cup of cream (or half & half)
-salt & pepper to taste

Cooking:
-Lightly coat each side of the pork chop with salt & pepper
-In a well-oiled skillet on high heat, cook pork chops for 3 to 5 mins per side, remove and place on serving plate
-Meanwhile in a sauce pan, heat cream, mustard and cognac on high heat. Reduce to low heat once it boils, let cook for 5 mins over low heat, stir constantly
-Add shallots to emptied pork chop skillet and brown on high heat for 1 min. Pour mustard reduction sauce over shallots, and quickly stir over low heat for another 30 secs
-Remove sauce from heat and pour over chops

The Perfect Hard Boiled Egg

2009-10-04T05:14:00.000-07:00

It's harder than one would think to hard boil an egg. It took me many years to perfect, and now I will pass my wisdom onto you.

-Place eggs in a pot of water, add 1tsp of vinegar, and bring to a boil over high heat (vinegar hardens the shell)
-As soon as the water boils, turn down heat to medium low and let simmer for 3 mins
-Turn off heat, cover, and let eggs sit in boiled hot water for 15 mins (the heat in the water will continue to cook the egg, but because it's not boiling, there's no risk of overcooking or cracking)

And voila!

Slow Cooking

2009-10-03T10:20:00.000-07:00

Anyone who follows my blog regularly is probably aware that I am a big fan of slow cooking. The reason for this is because I can't afford much when it comes to purchasing meats. Of course I would opt for veal over rump roast, but I just don't have the $12.99-per-pound-plus-tax kind of money to spend on my meals. This is where slow cooking comes in handy, especially when done in a crock pot or dutch oven, because it fuses even the cheapest cuts with flavor while also tenderizing it with long and even heating. So go ahead and pay $1.99 per pound (no shame in that), pop it in the oven for 2 to 3 hours at 375F along with your favorite herbs, and use the remaining $11 for a used food processor or something from Craigslist.

That reminds me, I am in desperate need of a food processor.

Picture courtesy of Delicious Magazine.uk

Hines Grocery "Easy Gourmet" Insert from 1969

2009-09-30T21:25:00.000-07:00

This fell out of a used cookbook I recently purchased from Cliff's Books on Colorado. Did you know there was a Hines Grocery Company on 780 E. Colorado Boulevard in Pasadena? Now it's the side facade of a bank, across from Target. Cliff's is just a few doors down on 630 E. Colorado. It's amazing how these establishments come and go here. I can only imagine what it was like; the type of shoppers these inserts targeted, the groceries they carried, the butcher aisle... And did the previous owner of my cookbook ever make this? And if so, how did it turn out? Why did she (or he) save the insert?

Anyhow, here are the recipes for Game Hens with Red Wine, Asparagus Hollandaise, and Tomatoes & Basil, as written by Jack King of the Hines Grocery Company, published for January 12, 1969. Click on the image.

Baked Tilapia on a Bed of Couscous

2009-09-29T22:37:00.000-07:00

A friend served this to me for dinner about a month ago and it was one of the most amazing couscous dishes I have ever had! I have recreated this dish for dinner tonight; sticking mostly to her recipe, but adding just a bit more spice for a more Moroccan flavor.

Ingredients:
-4 tilapia fillets (I bought 2 whole fish and filleted it myself with a sharp knife, only cost $2.50, left skin on. Trader Joe's sell frozen fillets for about $6). Sauteed shrimp or lobster are good substitutes.
- 3 tbsp olive oil (1 tbsp for fish and 2 tbsp for couscous)
-1 cup couscous
-1 cup water
-1 small onion, sliced
-1 pack of button mushrooms, sliced
-1/2 tsp of cumin
-1/2 tsp coriander
-1/2 tsp ground cinnamon
-1 tsp of cayenne pepper
-salt & pepper to taste
-2 springs of parsley, chopped

Cooking:
-In a baking pan, place in tilapia fillets. Coat well with olive oil. Lightly sprinkle salt & pepper to each side. Place in oven at 375 F for 10 mins for medium-sized fillets. Make sure to not overcook!
-While fish is cooking, bring water to a boil in sauce pot, add in dry couscous and immediately turn off the heat. Let sit with lid on for 3 minutes until all the water has been absorbed. Fluff with fork.
-In a skillet, heat olive oil on high heat, add in mushrooms and onions and saute for 3 to 4 mins until browned. Add cayenne pepper, cumin, coriander, cinnamon and salt & pepper.
-Lower skillet to medium heat, add in cooked couscous, cook for 2 more mins, stirring constantly. Add more olive oil if desired.

Remove couscous from heat, plate onto serving dish. Gently lay fish fillets over the bed of couscous, and garnish with a parsley.

Serve with a wedge of lemon.

Cauliflower Punjabi

2009-09-28T20:58:00.000-07:00

After a two-week hiatus, Eatonomical is finally back! To spice things up, I have posted a great Northern Indian pubjabi recipe made with vegetables. Trader Joe's sells a 15-ounce bottle of this stuff for about $2.50, but I made enough for 5 plus bottles for a little under $5. Enjoy.

Ingredients:
-2 tbsp olive oil
-1 head of cauliflower, chopped into florets ($1.25 at the Chinese market). You may choose to use a can of chickpeas or a bunch of spinach as substitute
-1 large can of diced tomatoes ($.99 at Target & Ralph's)
-1 cup water
-5 cloves of garlic, coarsely chopped
-1 yellow onion, diced
-1 tsp coriander powder
-1 tsp cumin
-1 tsp cayenne pepper (optional)
-1 tsp turmeric powder (be careful to not stain your clothes)
-1 tsp whole cloves
-1 cinnamon stick
-salt & pepper to taste
-1 tsp fresh ginger, finely chopped
-1 tsp paprika
-1/3 cup cream (optional)

Cooking:
-In a dutch oven on stove top, heat oil, cauliflower, onions, and garlic on high heat
-Add canned tomato, water, and cream. Lower heat to medium
-Add all remaining spices, stir in medium heat for 2 minutes
-Remove from stove top, place on lid, and bake in oven at 375 for 1 1/2 hours

Serve with warm buttered naan

Starry Kitchen

2009-09-12T09:05:00.000-07:00

I am not one to dine out often, but every once in a while I find a restaurant worthwhile of my money, and even more worthwhile of mentioning. The restaurant is Starry Kitchen, though it is more of a food stand that operates out of the backdoor of this guy's apartment in North Hollywood than an actual restaurant. But just as the venue suggests, the food is an equally eclectic mix of the odd and abnormal. I mean, who has heard of "Tacos with Teriyaki Tofu and Spicy Mayo" or "Japanese Beef Curry Hamburger"? But wait till you try it; talk about an adventure of the taste buds! And the best part is that only a $5 donation is asked for a portion large enough to feed a grown man.

Track them down. Get there early. And bring only $5. Do it before the crowd grows.

Leftover Noodle Soup

2009-09-10T18:43:00.001-07:00

I have to keep myself busy for the next 10 days, so I loaded up on movies from the library. And for a movie night, one must have a quick and easy dinner. Here's a great recipe for noodle soup that's quick, tasty, and cheap. And no, it's not ramen.

Ingredients:
-2 tbsp curry powder
-1 scallion, chopped
-salt to taste
-1 handful of egg noodles
-leftover steak, chicken, or fish, sliced OR leftover vegetable dish (optional)

Cooking:
-Cook egg noodles in boiling water for 3 minutes, drain and place in large soup bowl
-Add curry powder, salt, scallion, and sliced meat to drained noodles in soup bowl
-Pour 1 1/2 cups of boiling water into bowl and stir

And voila! Quick and easy; leftovers made into a noodle soup.

Pate au Poulet

2009-09-07T15:50:00.000-07:00

This pate recipe only took me about 30 minutes to make. So easy, so delicious, and so elegant to bring to a party.

Ingredients:
-2 lbs of chicken liver ($2.79 at the Chinese market)
-1/2 medium onion, minced
-pinch salt & pepper
-1/2 stick of unsalted butter, softened in room temperature
-1 tsp cayenne pepper
-1 tsp nutmeg

Cooking:
-Simmer chicken liver in a pot of water for 15-20 mins, remove from heat, drain
-Add chicken liver with above ingredients into a blender or food processor, blend for 30-45 seconds until fine

Feel free to get creative and add parsley, oregano, rosemary, or any other spices! Serve warm or let cool in the fridge.

Mastering the Art of French Cooking--On Sale

2009-09-06T23:50:00.000-07:00

I've been wanting to try my hand at this book, but have been terrified by it's cover price of $40! Well good news because Amazon is currently selling this masterpiece for just $22 (hardcover), which is nearly half off. I guess dreams do come true.

Last Night's Dinner

2009-09-06T10:10:00.001-07:00

I was invited for dinner last night to a friend's house, and it was honestly, one of the most amazing home-cooked meals I have had. My hostess served baked tilapia on a bed of couscous sauteed with mushrooms, onions, and cumin, followed by a splendid crustless spinach ricotta pie, and finished with a chocolate mousse that was whipped to perfection. Every bite was just heavenly. It's not like she overextend her pocketbook either by serving baluga or truffles, but rather, it was the amount of care and effort she had put forth in her cooking that made the evening so memorable. She kept the group small, the food rich, and the conversations lively. What a wonderful time I had!

Julie & Julia

2009-09-06T00:22:00.000-07:00

Finally saw this movie today; loved Julia, didn't care much for Julie. The film would have been much stronger if it had just portrayed the life of Julia Child rather than drawing from these back-and-forth parallels. I would have also liked to see more of Paul and Julia's fabulous life in China, their later adventures in television, and finally of the dynamics of their relationship when Paul begins to lose his memory from old age. Although these small flaws exist, the overall film is still a breath-of-fresh-air in its portrayal of the joys of love, marriage, and food.

Go see it.

A Natural Remedy for Bug Bites

2009-09-04T12:54:00.000-07:00

I was nearly eaten alive by mosquitoes during a recent trip to the East Coast. Not to toot my own horn, but there's something about me that bugs just find irresistible. I tried everything to keep them off; from bug spray, to natural bug spray, to magic spells and nothing worked. Until someone told me to rub a slice of fresh lemon on my bite. Within seconds, the itching stopped and the swelling decreased. So effective, yet inexpensive.

Lemonade

2009-09-01T21:19:00.000-07:00

The recent heatwave here in Pasadena has inspired today's post: lemonade. One thing I really can't stand is powdered lemonade. Why would one pay $3 or$ 4 for a tub of artificially colored and flavored lemonade mix when for the same amount of effort, at a much lower price, one can get a much higher quality glass of beverage? It's so simple.

Ingredients:
-Juice of 1 lemon. $.20 from Trader Joes, pack of 5.
-4 cups of cold water
-1/2 cup of sugar, dissolved in 1/2 cup of hot water. Add more sugar to taste.
-1 tray of ice

Note: roll lemon with the palm of your hand a few times before juicing. This helps loosen the seeds and makes it easier to juice. The 99 Cents Store sells a simple manual plastic juicer for just $1!

Combine all ingredients into a large pitcher. Add a sprig of mint or a bag of frozen fruit for extra flavor and color.

New Uses for Old Herb and Flower Pots

2009-08-31T20:38:00.000-07:00

This is a cute thing you can do with those extra flower pots, and even vases. It's easy, it's inexpensive, and it adds tons of color and character to your kitchen!
Bed Bath & Beyond will charge you $10 for a plain black or white one; link here. I got the above blue flower pot when I bought basil from Trader Joes for just $6.

Chicken Soup

2009-08-29T09:43:00.000-07:00

Here is a great recipe, especially if you have leftover chicken or chicken bones from a previous meal.

Ingredients:
-2 whole chicken bones, $.98 at the Chinese market. You can use leftovers as substitute or ask your butcher, who will most likely give it to you for free.
-3 stalks celery, chopped
-3 stalks carrots, chopped
-1 bouquet garni
-Pinch salt & pepper
-1/4 cup of milk or cream

Cooking:
-In a large pot, stew the chicken/chicken bones with about 12-16 cups of water. Add bouquet garni and salt & pepper. Simmer on low heat for 1 1/2 hour on stove top or leave to cook in the oven at 325F
-Remove chicken. Fork off any lean meat, shred, and toss back into pot. Discard chicken bones and boquet garni
-On stove top, add celery, carrots, and milk to pot. Simmer for 20 mins or until vegetables soften
-Ladle into a blender or food processor and blend to a creamy smooth consistency (optional)

Garnish with a few pieces of shredded chicken & ground black pepper.

Serves 6, which comes out to pennies per person. So much better than the condensed canned stuff.

Bouquet Garni

2009-08-27T22:20:00.000-07:00

Bouquet Garni is French for "garnished bouquet", and an essential ingredient in French cuisine. Though it sounds oh-so-fancy and ooo-la-la, it is actually something quite easy to make, and very handy to have around. All you have to do to make this is loosely tie together a few pieces of your favorite herbs with string. The standard includes thyme, parsley, bay leaf, sage, and rosemary. I personally prefer just the first three. Toss these into soups, stews, and roasts for a beautiful combination of flavors. You can also arrange an assortment of these into a basket, or in a simple brown paper package, and give as a gift!

Real Garlic Bread

2009-08-27T00:05:00.000-07:00

Forget that store-bought garlic bread in the frozen aisle, or worse yet, that nasty garlic spread. If you really love a good slice of garlic bread, then I promise you this recipe will not only save you money, but will taste infinitely better.

Ingredients:
-4 leftover slices of bread. I used the 2 weeks old sourdough from my fridge.
-8-10 cloves of garlic, diced
-1/2 stick of butter. Let sit in room temperature for about 10-20 mins to soften before use.
-2-3 sprigs of parsley, chopped. This was also leftover from a previous dish.
-Pinch salt and pepper

Cooking:
-Mix butter, garlic, parsley, salt and pepper in a bowl
-Spread generously over just one side of the bread slice
-Place on baking sheet, heat in oven at 325F for 8-10 mins till golden brown

And voila! Garlic bread. No need to spend the extra $3 or $4 for store-bought ones.

A Good Cutting Board

2009-08-25T21:33:00.001-07:00

A good cutting board can make all the difference in a kitchen, no matter how small or compact your space may be. Besides being a good work surface, a nice cutting board can also add depth and charm to an otherwise dull decor. Forgo the thin rectangle, or worse yet, a cheap sheet of plastic, and spend $20 to $30 on a high quality thick round board.William Sonoma sells a round maple wood board for $99, but go to most home & gardens shop in Chinatown and you are sure to find one for under $30. I got mine from Hawaii Supermarket for only $25 plus tax. Amazing!

For those who are curious, here's the link from William Sonoma for the same thing

Flatfish Pan Fried with Garlic and Ginger

2009-08-23T21:54:00.000-07:00

This is something I experimented with for the first time today, and it actually turned out really well.

Ingredients:
-2 flatfish, skin on, cleaned, patted dry with paper towels ($3.80 at Chinese market)
-6-7 slices of ginger, skin on
-4-6 cloves of garlic, sliced
-Pinch of salt

Preparation:
-Cut 3 diagonal slices along each side of the fish
-Insert 1-2 garlic slices, and 1 ginger slice in each cut of the fish
-Rub with salt

Cooking:
-In a pan, heat about 1/2 cup of cooking oil in medium high heat
-Add fish and fry for 5-7 mins each side, or until it is crispy and hard enough to flip without falling apart. Lift slightly with a spatula every 1 mins to prevent from sticking
-Remove from heat, drain oil, and place in oven at 400F for 8-10 mins

Fillet before serving. Great with steamed rice.

The Book That Started It All

2009-08-22T19:10:00.001-07:00

I bought this book last year in September on a whim, mostly because I was so dazzled by the elegant photographs. Little did I know that one year later, it would inspire me to create my very own blog. The recipes are beautifully composed, and they range from simple to intense. It also serves as a great introduction to the culture of rural France, and the fascination the French have with their food.

On sale now on Amazon for $31.50. Jacket price is $50.

Country Cooking of France by Anne Willan

Not Related to Cooking

2009-08-22T18:59:00.001-07:00

While not related to cooking, this is nevertheless, entertaining. Two different companies with striking similarities. Both arrived in the mail in the same week.

Lamb Meatballs in a Spicy Tomato Sauce

2009-08-22T14:22:00.000-07:00

This was our lunch today. The recipe is a fusion of Northern Chinese and French cooking. Enjoy this very exotic and decadent treat!

Ingredients:
For the meatball:
-2 lbs ground lamb (frozen was only $5.50. You can use cheaper cuts and have your butcher ground it for you)
-2 eggs
-Pinch salt and pepper
-4 garlic, diced
-2 tsp ground cumin
-1 tsp cayenne pepper
-2 tsp all-purpose flour

For the sauce:
-1 large can of diced tomatoes ($1.50 Ralphs' brand)
-3 springs of parsley
-3 springs of thyme
-1/3 bottle of French red wine ($3.99 at Trader Joes), remaining for drinking
-4 stalks celery, chopped
-4 carrots, chopped

Cooking:
-Mix ingredients for meatballs together until well mixed. I used a tilt-stand mixer with a dough attachment
-In a dutch oven on stove-top, heat meatballs on high for 3 mins each side until slightly browned. No need for oil as the lamb meatballs will sweat enough fat during this process. Remove from heat.
-Add celery, carrots, and garlic. Cook on high heat for 2-3 mins
-Place lamb meatballs on top of vegetables. Add canned tomatoe, parsley, thyme, and red wine.
-Turn off heat, close lid, and place in oven at 325F for 1 1/2 hour

Serves 4.

All together, it cost about $12 to make this dish. Since I am splitting this into 4 servings, the estimate per person is between $3 to $4. We had more than enough to eat for lunch, and more than enough leftover for lunch tomorrow.

Pan Roasted Salmon with Lemon Garlic Butter Sauce

2009-08-21T16:01:00.000-07:00

This is something I concocted last night, and it was delicious!

Ingredients:
-1 pack of frozen salmon (2 pieces), defrosted, from Trader Joes, $5.28
-1/2 lemon, juiced
-1/2 stick butter
-6 cloves of garlic, chopped
-Pinch salt and pepper
-1 tbsp olive oil

Cooking:
-Preheat oven at 375F
-In a sauce pan, add garlic and butter. Cook on low for 4 mins until butter sauce is slightly browned ("brown butter"). Turn off heat.
-In a separated saute pan, heat olive oil. Sprinkle sides of salmon with salt and pepper and add to pan. Sear on medium heat, 3 mins on one side. Turn and cook for 1 min.
-Remove salmon (slightly uncooked at this point), and place in oven for 3 mins at 375F.
-Reheat butter sauce, add lemon juice,, medium heat 2 -3 mins. Pour on top of salmon.

Note: Be watchful of the time so to not overcook the salmon.

Serves 2. TOTAL COST for entree was only about $3 a person, taken into account cost of all ingredients.

Split Pea Soup

2009-08-20T18:46:00.000-07:00

This is another one of those super simple recipes that goes well with whatever your main course is. For this, you will need a blender, or better yet, a food processor!

Ingredients:
-Frozen bag of peas (typically $.99), defrosted in cold water, drained
-6-8 cups chicken stock (this can be made a day in advance with leftover chicken bones, herbs of your choice, salt, pepper, and simmer for 3 hours. Store bought is fine too)
-Bouquet garni (3 springs of thyme, 3 springs of parsley, and 1 bay leaf tied with string)
-2-3 strips of thick smoked bacon, cut into lardons
-5 garlic cloves, chopped
-1/2 onion, chopped

Cooking:
-In a soup pot, heat lardons, garlic, and onions for 3 mins on high heat until browned
-Add peas, chicken stock, and bouquet garni
-Simmer on low heat for 1 hour
-Remove from heat and ladle into blender or food processor, blend till smooth, add hot water if it gets too thick

Serve with ground pepper sprinkled on top and a slice of toast aside.

Mini Sandwiches for the Week

2009-08-20T16:26:00.000-07:00

This is a neat little idea for those of you with hungry boyfriends always asking whether there's something to eat.

On Sunday night, make about 5 or 6 sandwiches with different deli meats, slices of cheese, and lettuce. Cut them in half and wrap each one in plastic wrap or foil. Pop them in your fridge and you'll have pre-made sandwiches to munch on all week long. Just remember to leave things that have higher liquid contents like tomatoes and mustard off until the sandwiches are ready to eat.

Perfect Steamed Rice

2009-08-19T23:38:00.000-07:00

I may not know anything about astronomy or philosophy or science, but I do know about rice. After 24 years of consuming this stuff, making this stuff, and listening to old Chinese people talk about this stuff, I think I've got quite the handle to making the perfect steamed rice. And you don't need a rice cooker!

Ingredients:
-2 cups broken white rice (basmati is a good substitute)
-4 cups water
-Sauce pan with a lid

Preparation:
-In the sauce pan, pour in dry rice, and rinse 2 to 3 times with cold tap water. Stir the rice with your fingers to get all the excess residue off of it. Drain. This step ensure a fluffy end result.

Cooking:
-Bring rice and water to a boil at high heat
-Reduce to low heat and simmer with lid on for about 5-10 mins, stir from the bottom up with a spoon every 3 mins to ensure even cooking and prevent burning --at this point, the rice is slightly undercooked
-Turn off heat and let sit for 10 mins until it is no longer liquidy. The rice will continue to cook on its own, even when the heat is off. This way, you won't risk burning the rice by over cooking.

Note: Keep a close eye on the rice to make sure it doesn't spill over during cooking, especially at the initial boiling point.

Spinach Sauteed with Garlic

2009-08-19T21:23:00.000-07:00

This is a dish that I had at the Pacific Dining Car, from years ago, when courting a lady with a nice dinner was still the preferred practice among gentlemen callers. I don't remember too much of the steak dinner, or of the after dinner glass of port, but I do remember this dish for its simplicity and elegance.

Ingredients:
-1 bunch of spinach, ends cut, thoroughly rinsed (see previous post about cleaning techniques), pat dry with a paper towel
-6-8 cloves of garlic, diced
-Pinch of salt & pepper to taste
-1tbsp olive oil

Cooking:
-In a large pan, heat olive oil in medium high heat
-Add garlic and saute for 3 mins until lightly browned
-Add spinach and cook down to 1/2 size, about 2 mins, stirring constantly
-Add salt and pepper to taste
-Remove from heat

Lunchables

2009-08-18T23:15:00.001-07:00

Word on the street is Lunchables are on sale at Ralphs supermarket for $.89 a pack. Guess where I am heading to tomorrow during my lunch break.

You're welcome.

Spinach

2009-08-18T23:02:00.000-07:00

I am a huge fan of spinach, but purchasing it pre-packed in the salad isle can cost upwards of $3 or even $4 per bag when one can buy twice as much for half the price. The secret is buying them in bunches rather than packaged. When cleaning, just spread it out across the bottom of your sink, and rinse for at least 3 solid minutes while gently tossing the leaves around with your hands. Using lukewarm water will help get the dirt out more easily. Most supermarkets also carry sponge-grown spinach that is dirt-less!

Remember, just little changes here and there in shopping habits will save lots of money in the long run!

Jalapeno Stuffed with Pork, Simmered in Soy Sauce

2009-08-18T20:56:00.000-07:00

This is a dish I grew up eating. In fact, it was my absolute favorite dish that my mom used to make. Cook a big pot of this on Monday, along with a batch of rice, and you'll have lunch for the remainder of the week.

Ingredients:
-10-15 large green jalapenos. Cut on one side and hallow out the core and seeds
-1 lbs ground pork
-2 tbsp of soy sauce for pork, 1/4 cup for simmering sauce
-2 tbsp sesame oil
-2 tsp flour
-4 garlic cloves, chopped
-2 tbsp olive oil

Preparation:
-Mix garlic, pork, soy sauce, flour, and sesame oil in a mixer, or by hand, for about 2 mins until evenly mixed
-Stuff about 1 1/2 tbsp of pork into each large jalapeno

Cooking:
-In a dutch oven on stove-top, heat olive oil in high heat, add stuffed jalapenos. Cook for 1 min on each side until lightly browned
-Add 1/2 cup of water and soy sauce
-Add lid, remove from stove top, and place in oven at 375 for 45 mins

Note: Make sure to NOT touch your eye or other sensitive skin areas after handling jalapenos. Wash your hands very thoroughly with soap, and rinse with a little bit of cold milk to reduce the stinging.

Inventory

2009-08-17T21:08:00.000-07:00

This is something that I recently started doing, but it's very effective. Often, I would go to the grocery store, buy something, and notice that I already have it laying in the fridge or in a cabinet. Take fennel seeds for example; I have 5 bottles at home! Truly, how much fennel seeds can one person use? It's one of those things that I don't use often in cooking so I never remember that I still have bottles of it at home. Making a simple inventory of your food items, and crossing items off as you go along, will dramatically reduce the money wasted on duplicate items. Also, an inventory of items in the fridge will help make you more aware of what needs to be eaten so no money is wasted in spoilage.

A penny saved is a penny earned.

Lamb Shoulders Braised in Pinot Noir

2009-08-16T11:46:00.000-07:00

I slow cook this classic French dish for 3 to 4 hours until the meat falls off the bone. The end result is tender, juicy, and dissolves on the tongue. A truly marvelous experience in gastronomy. Marriage proposal sure to follow.

Ingredients:
-5 to 6 lbs lamb shoulder with bone in, defrosted (see Hawaii Supermarket link, $12.99)
-5-6 stalks of celery, chopped
-3 carrots, chopped
-1 large yellow union, chopped into quarters
-1 bottle of Pinot Noir (Trader Joes', $3.99). Imported wines from Italy and France are a much better quality to use here.
-2 tbsp butter (or olive oil)
-6 cloves of garlic, peeled, whole
-3-4 springs of thyme and parsley
-Pinch salt and pepper

Cooking:
-Coat the lamb with salt and pepper. In a dutch oven, heat butter (or oil) in very high heat. Add lamb and cook for 3 mins each side. Remove.
-Add vegetables, cook for 3 mins until slightly softened
-Lay lamb shoulders on top of vegetables, add wine, thyme, and parsley
-Put the lid on, place in oven for 325F for 3 hours.

Note: if you have a meaty lamb, then make sure to turn the meat once every 1/2 hour while in the oven so all sides are evenly cooked

Serve with a baguette and a bottle of French Pinot Noir. Bon appetite!

Take a Hike, Bring a Lunch

2009-08-16T11:34:00.001-07:00

We want to take my dog for a hike today at Griffith Park, so I woke up this morning and made small turkey sandwiches with brie and cheddar to take with us. The ingredients here came mostly from what was leftover of Thursday evening's Hollywood Bowl trip. I have also packed some grapes and lemonade for us, and begging strips and water for the dog.

Off we go with sunscreen, food, and blanket. It's going to be a nice afternoon.

Freezing Meats

2009-08-15T16:14:00.000-07:00

We all know that a really great way to save money is to purchase meats and seafood in bulk when on sale, and keeping them in the freezer. But a even greater tip is to separate the meats and seafood into smaller zip plastic bags before storing it into the freezer. Think ahead when making your purchase about exactly what you want to cook, the quantity it takes, then separate them accordingly. Say if you froze 5 lbs of ground beef, this trick makes it so you won't have to defrost the whole thing, and refreeze the leftovers. Worse yet, you end up cooking the whole thing and throwing a huge chunk away.

Save your money. Think ahead.

Lamb Chops Flambe with Brandy

2009-08-14T19:13:00.000-07:00

These are great because it's simple to make, and incredibly elegant when serving to guests.

Ingredients:
-Pre packed frozen lamb chops from Trader Joes (6 pieces for $10)
-Salt & pepper
-Parsley, chopped
-2 tbsp butter
-3-4 cloves of garlic, chopped
-1/4 cup of brandy

Cooking:
-Heat butter in very high heat until melted, lower to medium heat
-Sprinkle a pinch of salt & pepper and rub into both sides of the chop
-Add chops to sear for 4-5 mins each side
-Add garlic after first side has completed cooking
-Add brandy, and QUICKLY tip pan to flame ("flambe"). Be careful to LEAN AWAY and NOT set your face or hair on fire!
-Lower flame, add a lid to the pan to extinguish the flame, move onto serving plates and garnish with parsley.

Voila.

Hollywood Bowl

2009-08-14T09:05:00.001-07:00

Going to The Bowl is always a treat, but people tend to unnecessarily overspend on food and drinks. Here's what we did, and we had a great time!

Getting there:
-Tickets--Free, courtesy from my office
-Parking--$2 at Hollywood & Highland complex with validation at Starbucks ($1.25 for coffee)

Food:
-Roasted Cornish Hen--$1.99 at Hawaii Supermarket (link in side bar). Dry roasted in a dutch oven the night before with thyme, parsley, whole peeled garlic, lardons for 2 hours at 375F
-Bottle of red French wine--$4.99 at Trader Joes'
-1/2 Brie--$3.50 at Trader Joes, leftover from our dinner the night before
-1/2 Baguette--$1.50 Trader Joes, also leftover from dinner

Total for the evening: $12.73 for two people. NOT BAD!

Chow Mein

2009-08-13T17:49:00.000-07:00

This is a very simple meal, and can be done very cheaply if you purchase the ingredients at the right supermarket (see side bar for links).

Prices are approximate of a typical Chinese/Korean market
Ingredients:
-1 head of green cabbage, chopped, 3-4 lbs, ($1.00)
-1/2lbs sliced beef, chicken, or lamb (optional)
-1 onion ($.50)
-10-15 shitake mushrooms, sliced ($2.50 per pack of 30-40)
-2 tbsp soy sauce
-2 tbsp siracha hot sauce (optional)
-3 individual packs of chow mein noodles (prepacked in frozen section for about $2.00)
-3-4 cloves of garlic, chopped
-Pinch of 5-spice-powder (if you can find it at a Chinese market, about $1.50 a bottle)
-2 tbsp sesame oil
-pinch of salt

Cooking:
-In medium high heat, cook cabbage and onion until half the height (use a large skillet if you don't own a wok), 3-5 mins, stirring constantly
-Add meat (optional), shitake mushrooms and garlic, cook for another 2-3 mins
-Add noodles, cook for 2-3 mins, stirring constantly, be sure to separate the noodles as you stir
-Add soy sauce, salt, sesame oil, siracha, and 5-spice-powder. Cook 1-2 mins. Remove from heat and serve.
-Add 1/4 cup of water while cooking if the chow mein looks a little dry.

Serves about 6

Julia Child

2009-08-13T09:21:00.000-07:00

I watched a documentary on Julia Child last night and one part really spoke to me. She had just completed finishing school at Smith College and returned home to Pasadena after a string of short-lived jobs in New York and fell into deep depression. She wrote in her diary that in school she had always felt she had extraordinary abilities, but now she finds herself so ordinary. This spoke to me because I have just finished school, and I too face the reality of just being ordinary. Art history from a private university has taken me nowhere thus far; nor has food, or painting or anything I thought I was ever good at. But then again, Mrs. Child didn't discover her success till she was 40; so there is hope.

Vegetable Dumplings

2009-08-12T20:34:00.000-07:00

I made these just this past Sunday for some girlfriends and was a big hit!

Ingredients:
-1 bunch of leeks (other aromatics can be used to substitute)
-1 cube of baked soy tofu ($3.00 at Trader Joe's, but only about $1.50 at most any Chinese supermarket)
-1 pack of regular firm tofu, drained, chopped into small cubes
-5-6 cloves of garlic, finely chopped
-2 tbsp soy sauce
-1tbsp hoisin sauce
-pinch of salt
-2 tbsp sesame oil
-1 pack of dumpling wraps (about 30 per pack)
-1 tbsp oil
-Skillet or pan, with a lid

Preparation:
-Hand mix in a large bowl all ingredients above except wraps and oil, 1-2 mins, without it turning to mush
-Wrap 1 - 1 1/2 tsp of mixture in dumpling wrap, fold into half (semi circle shape). Seal the edges by dabbing some old water. You can have fun here and experiment with different folding techniques!

Cooking:
-Heat oil in pan, high heat
-Place dumplings in pan, heat on high for 1-2 mins. Be careful to not burn the dumplings!
-Pour in 1/3 cup of cold water, and IMMEDIATELY replace the lid
-Lower heat to medium, cook for 4-6 minutes or until water nearly evaporates

Serve on its own, or with a small dish of soy sauce for dipping. Feel free to experiment with the dipping sauce!

After dinner stroll

2009-08-11T18:20:00.000-07:00

Nearly every evening after dinner, my boyfriend and I would go for a stroll through the Craftsman-lined neighborhoods of Pasadena. Getting a scoop of ice cream or frozen yogurt usually fits in with that routine, especially during our summer evening walks. But I've noticed, especially recently, that $2.50 here and there really adds up at the end of the month. So instead, we buy a pint of chocolate ice cream from Trader Joes for a little over the price of one cone at an ice cream shop, put a few scoops into a small plastic cup or empty yogurt container, and take that with us on our walks. It's romantic because we don't compromise on our routine, yet incredibly cost effective!

Le Coq Au Vin

2009-08-11T10:54:00.000-07:00

I was so busy playing around with my new blog site last night that I didn't remember dinner until 8pm. I originally wanted to make a more elaborate Coq Au Vin (follow every step of the recipe), but didn't have time to, so I took some short cuts. The real French way calls for the meat to marinate for several days in red wine before cooking, but I completely ignored that because I didn't know I was going to serve this until last night. It actually turned out quite well!

Ingredients:
-3 to 4 pieces of breast or thighs with skin on
-3 strips of thick smoked bacon, cut into lardons
-3 stalks of celery, chopped
-1 medium yellow onion, chopped
-6-7 whole cloves of garlic, peeled
-3 stalks of carrots, chopped
-Salt and pepper
-2 tabsp olive oil
-2-3 sprigs parsley
-2-3 sprigs thyme
-2 cups red wine (2 buck chucks are good for this)
-1 cup chicken broth (optional)
-1 dutch oven

Cooking:
-Sprinkle a pinch of salt and pepper on the chicken, all sides
-Heat olive oil in dutch oven, high heat on stove top. Add lardon pieces. Then sear chicken piecee, 1 min each side, remove chicken. Leave lardon in the for flavor.
-Add celery, carrots, garlic, onions, a pinch of salt and pepper. Cook in high heat for 5 mins, stir frequently.
-Lay the seared chicken on top of vegetables, add wine, chicken broth, parsley, thyme.
-Add lid. Remove from stove top and place into oven. Cook for 1 1/4 hours at 375.

Serve with a simple salad.

Cookware

2009-08-10T19:34:00.000-07:00

I don't believe in spending a lot of money on the so-called "name-brand" cookware. True if I had the money, I wouldn't hesitate to blow it on stuff from William Sonoma or Crate & Barrel. But the reality is that money's tight these days. So if you like to cook, but can't afford to have what Ina Garten has in her kitchen, then consider these alternatives:

-Knife sharpener. I got mine from a Korean supermarket for $1.50, but you can probably get it even cheaper elsewhere. Skip the gourmet looking sharpener rods and go for the less-aesthetically appealing piece of gray sandstone. This little thing will make your 10-dollar knife cut like a 80-dollar knife.

-Copper pan. This thing sautes like no-one's business! It only takes about 2-3 seconds for the pan to completely heat up (seriously), and it's even great for the oven. William Sonoma charges anywhere from $80 to the hundreds for their selection, but you can get a much cheaper one at an estate sale or even a thrift store. I got mine for $6 at the Goodwill store on Beverly and Fairfax. Craigslist is also a great resource for this type of stuff.

-Tilt stand mixer. This machine has been my saving grace on many cooking occasions. I cannot even begin to describe its versatility in the kitchen. It's not only great for baked goods, but also handy to have when mixing hamburgers, veggies, homemade whipped cream and don't forget about those egg whites for souffles! Retailers like Target and even Walmart will charge over $100 for a standard mixer with the basic attachments, but search Craigslist and you will definitely find a good price. I got mine from a woman on Craigslist for $35, with 3 attachments, and she even threw in a cook book for free.

-Tongs. Use it for salads, sauteing, frying or grilling. They are more useful than you think and will last for years! Ross has them for just $3.99.

-Cast Iron dutch oven with a lid. It seems that all the celebrity chefs has one in their names, from Paula Dean to Mario Batali. All sorts of different colors, some with enamel, and at ridiculous prices. There's no need to spend $100 on a 6-quart pot (priced from Amazon), when you can get a similar pot for just $40 at Target. I bought the "Lodge" brand dutch oven that was pre-seasoned (meaning treated in high heat to seal the metal), in black, 6-quart pot with a lid. It's not as pretty as Mario Batali's I must admit, but it sure does a great job at all the oven cooking I do. Remember to read the cleaning instructions carefully though because cast iron will rust! Also good for camp cooking.

My Maryland Fried Chicken

2009-08-10T15:05:00.000-07:00

Last night I made the most delicious fried chicken at home. It was so good that my 6-feet-1 boyfriend nearly cried during dinner.

Ingredients:
-Chicken thighs, about 1/2 inch thick, 6-8 pieces. Costs about $5.85 at Trader Joe's.
-1 tsp Turmeric powder
-1 tsp Old Bay seasoning
-1 tsp Paprika
-1 tsp Salt & Pepper
-1tsp Cayenne pepper power
-1 cup all purpose flour
-Beat 2 eggs with 1/4 cup of milk and1/4 cup of beer. I personally prefer dark
-1 cup oil
-1 to 2 cups of bread crumbs, whatever flavor you prefer

Cooking:
-Rinse and dry chicken pieces with paper towel
-Rub chicken with spices
-Dip in flour on all sides
-Dip in egg wash on all sides
-Dip in bread crumbs on all sides
-Place in very hot oil for 1 min. each side
-Put on cookie sheet and bake in oven at 375f for 12-15 mins

Serve hot.