Thursday, September 9, 2010
Thursday, April 30, 2009
It completely slipped my mind that I promised a recipe on using the leftover broth from the clams. If I wasn’t browsing through my photos, I would have completely forgotten. Please don’t let me do that again!
Thursday, April 30, 2009
You may recall my love of the versatility of fermented soy bean pastes, such as using them in stews or dressings. There are numerous types of fermented soy bean pastes in Asian cuisine
Saturday, April 25, 2009
As you can see from my last post (if you’re on the right browser *growl*), I’m grumpy. Time to cool down.
Slice, mix, dollop, crunch.
Friday, April 24, 2009
Palourdes Marinières au Soffritto
I’m beaming with pride as I write this post. I’ve learned from Bouchon that often, the most basic elements in a kitchen are
Wednesday, April 22, 2009
芒果腰果雞丁
If you’ve been following along, you would know that I am entirely obsessed with mangoes and am devouring as much as humanly possible while the season lasts.
Tuesday, April 21, 2009
Two posts in one night? Well, more like wee hours of the early morning. It’s because I am excited to share the Clams Marinières with Soffritto recipe with you but I first need to explain the Aïoli recipe.
Tuesday, April 21, 2009
Welcome to another installment of Thomas Keller’s Building Block. On the agenda today is a demonstration on making Garlic Confit. *chuckle*
Saturday, April 18, 2009
West: a modern and highly regarded restaurant that serves organic and regional ingredients in creative and sophisticated ways.
Saturday, April 18, 2009
味噌麵豉年糕鍋
Fermentation is nature’s way of blessing our food. Your favourite wine and cheese would not exist without it. Imagine that!
Thursday, April 16, 2009
I’m a severe sugar fiend. I cannot and will not go a day without dessert. That said, I also try to watch my diet so choosing smart desserts is important.
Fine dining on the SS Floating DiningThe Girl that Ate the Most BALLS
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