spicy kimchi soup aka Kimchi Jiigae

February 4, 2013

The first time that I had this soup was with my glamorous friend, Euriele. At the time we both worked together in Palo Alto. One day we just took a long lunch break and feasted on an authentic Korean meal with multiple courses: kimchi soup, pickled cucumber, bean sprout, rice cooked with beans, Napa cabbage […]

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cardoon with garlic, caper, green olive and anchovy

January 24, 2013

Okay. They say cardoon’s flavor and texture resembles artichokes. I like artichokes, a lot. But as everyone knows, they’re technically difficult to prepare. So many sharp rough leaves to remove before you get to the flavorful choke. Well, in that sense, cardoon isn’t too different, either. Cardoons don’t grow chokes. Instead you have to remove […]

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spaghetti with salt cod and tomato sauce

January 21, 2013

Pasta à la Romana has been a Friday ritual at home ever since our friend Kristen taught us how to make it a few years ago. We enjoy it so much that we’ve even posted the recipe twice on the WC for your pleasure. Last week I de-salted a large gorgeous piece of cod. The […]

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Pacific cod and caper kebabs

January 17, 2013

This is another great recipe from Ottolenghi’s Jerusalem. It uses capers! Hurrah!!! How can you go wrong with capers? Salted or brined, these tiny flower buds are alright with me. Yotam writes that caper bushes grow wild around the city of Jerusalem. They’re hardy and you can even find them growing out of cracks in […]

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simple Israeli couscous finished with Maldon salt

January 14, 2013

To me Israeli couscous looks like and almost has the same texture as fish eggs. Obviously this is a pasta variety but somehow it seems so different compared to spaghetti and her friends. I love it. This recipe is a snap as an elegant side dish. We had it with salt cod brandade. Mmmmm! The […]

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authentic Napa cabbage kimchi

January 11, 2013

This Napa cabbage kimchi turned out as authentic as the ones I eat at Korean restaurants here in San Francisco. It was fun to make and it took just 3 days before it was ready. (Three days might sound like a long time to some, but I’ve seen recipes where the kimchi had to ferment […]

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Yotam’s baharat-seasoned tabbouleh

January 8, 2013

Our old friend David went to Seattle last year and brought us a little tin filled with the aromatic Turkish powder, baharat, from that city’s famous Public Market. I have been shy about using it. Frankly, I thought the spice mix was for meat dishes only. So I’d sort of side-lined it to the back […]

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“Brazilian” salt cod brandade

January 7, 2013

I like the taste of the French/Italian/Spanish dish brandade. Usually made with salt cod, potatoes, dairy and spices, everything gets whipped together then baked in the oven till golden and delicious. Here’s a traditional brandade recipe from the New York Times. Steven’s been after me about making this for a while. I won’t say how […]

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blueberry Greek yogurt pancakes

January 4, 2013

I know I should have bought a smaller container of Greek yogurt in the first place… We don’t normally eat yogurt by itself. In fact, we usually only have it at home when a recipe calls for it. Like Ottolenghi’s Greek yogurt baba ghanoush. But that scrumptious dish only required two tablespoons. What to do […]

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Ottolenghi-inspired baba ghanoush

December 31, 2012

Steven gave me Yotham Ottolenghi’s new cookbook, Jerusalem as a sort of date-night surprise gift. I’m psyched about it since his previous book, Plenty, was a total success at home. We cooked most of the recipes from the first with hardly any failures. I’m just starting in on Jerusalem but have high hopes. In both […]

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