Archives for the month of: June, 2012

Although Figs usually come into season in late June, they are already available in grocery stores by early June in Texas. I love fresh figs because they are so versatile and can go into sweet or savory dishes. I found some last weekend at Central Market and, on a whim, decided to make goat cheese stuffed figs. Read the rest of this entry »

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In my second try at a Momofuku Milk Bar Cake recipe, I made the Milk Bar Carrot Cake. I’m not usually big fan of carrot cakes, but this one involves some really interesting flavor combinations. Who has ever thought of making frosting out of Graham crackers? and what is a liquid cheesecake? all these questions were answered with my completion of this recipe. Read the rest of this entry »

As an appetizer to my paella dish, I made an easy and fast wine braised chorizo tapas. Chorizo comes in Mexican and Spanish varieties. The Mexican style uses fresh pork and some times is sold in loose bulk, without their casings. The Spanish variety is cured and dried and is the one that should be used in this recipe. Read the rest of this entry »

Paella is a dish that is easy to love. Seafood, meat, vegetables all cooked together in rice, which soaks up and melds all the flavors of the different ingredients. Paella is best eaten when shared with a group of people. It is not unlike hunting for treasures, I’m always looking for that one last piece of meat or clam that had evaded others. Read the rest of this entry »

Last time I made kimbap, I used a recipe I found on rasamalaysia.com. I was surprised at how easy it was to make these vegetarian/vegan treats that are great as a side or snacks.

Since then, I found a kimbap recipe from David Chang that was inspired from food he found on his trip to a Buddhist temple in South Korea. Read the rest of this entry »

I was on a roll with cooking food en Papillote, or “in parchment” style, that I did two dishes in one evening for dinner. Previously I had made a Tomato Basil Sauce with Polenta, and while I was researching that recipe, I also found a recipe for Halibut cooked en Papillote with summer vegetables and tomatoes. Read the rest of this entry »

The term en Papillote literally means “In Parchment” in French. Food is wrapped tightly in a parcel made out of parchment paper and baked in the oven, the steam from the package will cook the food. This is a very fool proof way of preparing fish without worrying about over cooking it. You can substitute brown paper or aluminum foil for parchment paper, but brown paper is not water proof and aluminium foil may add a metallic taste to the food. There is a lot of similarity between this cooking style and the Spanish and Asian version, where the parchment paper is replaced with banana leaves or bamboo leaves, and the leaves themselves act as a flavoring agent. Read the rest of this entry »