Read my review of Russ & Daughter's new memoir/cookbook for KCRW. More cookbook reviews forthcoming soon!
Wednesday, June 05, 2013
Russ & Daughter's Memoir/Cookbook Review
Read my review of Russ & Daughter's new memoir/cookbook for KCRW. More cookbook reviews forthcoming soon!
Wednesday, March 16, 2011
Wednesday, March 02, 2011
AHA!
I knew coconut oil couldn't be that bad when that's essentially what Thai people subsist on and they're still quite a tiny and healthy people ...
Saturday, February 12, 2011
A most unphotogenic dip
I don't know if I would call this a dip per se. Is hummus a dip? In some cultures hummus is considered a meze which is a bit like being part of an ensemble, quite often times vegetarian or not.
In any event. This bean, fresh cheese, and avocado dip is everything and nothing like Mexican food, drawn from the fabulous kitchen of Matdistriktet. It's become a fast favorite in my family and there are complaints every time it runs out.
Superlative Dip
1 can of organic pinto beans drained and rinsed
1.5 oz of fresh goat cheese (chevre) or any other fresh cheese
1/2 or 1 ripe avocado -- (if you use a whole avocado it veers into fluffy guac territory)
five sprigs or so of fresh flat leaf parsley chopped
Here's the rub. IF you have some magical machine called the Magic Bullet (TM), then you can put everything but the parsley in it and whiz it up. It takes a bit of scraping and whatnot, but you just kinda mash it up, and then pluck the parsley leaves off the stems and give them a chop with a sharp knife.
If you do not own a magical machine, you can use an immersion blender, or a fork since the beans are usually quite mashable and everything else is pretty much easy street from there.
I usually eat this with some fresh blueberries, roasted red peppers, and some organic salad sprouts. Or by the spoonful with some handy Finn crisp. Let me know how it turns out?
In any event. This bean, fresh cheese, and avocado dip is everything and nothing like Mexican food, drawn from the fabulous kitchen of Matdistriktet. It's become a fast favorite in my family and there are complaints every time it runs out.
Superlative Dip
1 can of organic pinto beans drained and rinsed
1.5 oz of fresh goat cheese (chevre) or any other fresh cheese
1/2 or 1 ripe avocado -- (if you use a whole avocado it veers into fluffy guac territory)
five sprigs or so of fresh flat leaf parsley chopped
Here's the rub. IF you have some magical machine called the Magic Bullet (TM), then you can put everything but the parsley in it and whiz it up. It takes a bit of scraping and whatnot, but you just kinda mash it up, and then pluck the parsley leaves off the stems and give them a chop with a sharp knife.
If you do not own a magical machine, you can use an immersion blender, or a fork since the beans are usually quite mashable and everything else is pretty much easy street from there.
I usually eat this with some fresh blueberries, roasted red peppers, and some organic salad sprouts. Or by the spoonful with some handy Finn crisp. Let me know how it turns out?
Sunday, December 26, 2010
Merry Christmas
Or Happy Holidays. Tips from NOMA (voted the top restaurant in the world): Eat your tree!
Wednesday, December 22, 2010
Odorless garlic
I would never have been brave enough to have tried it myself, but my friend had a similar juice blend back in Stockholm and let me try some.
Naked Juice's "Green Machine"'s ingredient list sounds more like a "kitchen sink" blend: apple, mango, pineapple, banana, kiwi, spirulina, barley grass, wheat grass, parsley, ginger, blue green algae (to be distinguished from yellow?), and ODORLESS GARLIC.
I don't know about you, but I feel like garlic's pungency is one of its superpowers. It's like cutting off Samson's hair, right? I suppose I'm happy not to have garlic breath first thing in the morning.
Bottom line. This juice is magical deliciousness.
Naked Juice's "Green Machine"'s ingredient list sounds more like a "kitchen sink" blend: apple, mango, pineapple, banana, kiwi, spirulina, barley grass, wheat grass, parsley, ginger, blue green algae (to be distinguished from yellow?), and ODORLESS GARLIC.
I don't know about you, but I feel like garlic's pungency is one of its superpowers. It's like cutting off Samson's hair, right? I suppose I'm happy not to have garlic breath first thing in the morning.
Bottom line. This juice is magical deliciousness.
Monday, October 25, 2010
Oishi Oiji Oi Sobaegi/Cucumber Kimchi
Cucumber Kimchi is my favorite.
David Chang does a fantastic quick version here!
We're eating it with some Chinese style dumplings tonight. Yumma.javascript:void(0)
David Chang does a fantastic quick version here!
We're eating it with some Chinese style dumplings tonight. Yumma.javascript:void(0)
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