Thai Curry
Dec 29, 2020
Firstly, I don’t claim this is authentic Thai Curry. It started as a recipe from a book by chef Mai Pham and then it gradually evolved over the years of my cooking it. Also, this is not an exact recipe. I consistently use The seasonings in the ingredients section. The specific vegetables used vary with what you have on hand. I love adding Japanese eggplant to it and do that with most batches I make when I can get it. [Read More...]

Gingerbread Cookies
Dec 13, 2020
This is originally from Disneyland. It has every quality I think of when I remember the gingerbread of my youth. Which probably means it’s informed by the gingerbread house I discovered and illicitly nibbled upon as a toddler… Ingredients Gingerbread Ingredients 1/4 cup unsalted butter 1/2 cup brown sugar 1/2 cup “fancy” dark molasses (not cooking, blackstrap, unsulphured, or lite) 3 1/2 cups flour 1 tsp baking soda 1/2 tsp ground cloves (optional) 1 tsp ground cinnamon 3 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cardamom 1/2 cup water Royal Icing Ingredients 1/8 tsp cream of tartar 2 egg whites 3 1/2 cups powdered sugar Instructions In a large mixing bowl, cream butter and sugar. [Read More...]

Crème Brûlée Base
Dec 5, 2020
I never really understood the allure of Crème Brûlée. I think what it comes down to is I don’t care about the sugar crust on the top. For many, I understand, that is the best part. To me, I want the creamy part underneath and I’m not interested in playing with a blow torch. Despite this, a year or so ago I started playing with the custard part of crème brûlée and doing different flavorings. [Read More...]

Roasted Marinated Beets
Dec 5, 2020
I’ve been making roasted beets to add to salads lately and it had been a while so I’d forgotten how good they are. This is originally from Thomas Kellar’s “Bouchon Cookbook”. Take 3-4 beets, trim the greens down to about 1/4" off the top. Trim the trailing root end a bit. Wash them. Don’t peel. Wrap them in AL foil and add 3 tbsp oil and 3 tbsp water and salt and pepper. [Read More...]

Accidental Omelets: 5 Best Practices
Nov 6, 2020
A couple of months I accidentally made an omelet. I probably wrote about that in my old blog. Since then, I’ve been continuing to practice. It’s funny to me that omelets are basically scrambled eggs with an obsessive attention to technique. Thus they make sense to me. With practice they have gotten easier to do. Here are my tips and tricks so far. Butter in the pan. I’m using vintage cast iron and melted butter is great for non-stickiness. [Read More...]


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