Posts tagged kosher
Monday, August 5, 2013

tuna tartare

tuna tartare

When life, or in this case, a good friend, gives you freshly caught yellowfin tuna that her father-in-law caught days before (as in never frozen), you say thank you. And then you say thank you again.

And when you find out that you’re getting the best cut of all, toro, you repeat your thank you’s and cartwheel all the way home determined to make tartare. With fish this good, it’s best to leave it as fresh as possible, and in my case, I didn’t want to cook it in the slightest. A little ginger oil, some heat, a drop or two of sesame oil, and some lime juice to liven it up. That’s pretty much all it took. We served it as an early dinner course last Friday night with a side of good potato chips. By the end, I was so full, I didn’t feel like eating dinner, and yet, I had to get back in the kitchen – I’m starting work on a new project with a very aggressive deadline and every day, I test a few recipes. So much later that night, we had our second meal of the evening. A little excessive, no?

Continue reading tuna tartare.

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Thursday, July 25, 2013

pasta with sun gold tomatoes and onion

pasta with sun gold tomatoes and onion

I’ve started this post. And then started it again. And then started it again. And again. And here I am, still struggling. I kind of just want to delete everything below, and just write, Make this pasta. Tonight. The end.

What I don’t want to do is to write a twee post on how amazing this dish will be. I want to be all, Ok, so we’ve known one another for awhile and you just have to trust me on this, m’kay? Is it delicious and will you want to eat it on a weekly (if not a more frequent) basis? I’m pretty sure once you’ll try it, you’ll answer yes. But do I want to rhapsodise about it and use hyperboles? I’m just not in the mood. Lately, I’ve been feeling very small-d democratic about food, very pedestrian.

In a busy household such as ours, and we’re not even busy-with-kids kind of busy, what I appreciate so much more than having time to test a recipe, is having a homemade dinner with Andrew as often as we can make it happen. Most of the time, we can do it about five days a week. That’s not bad, right? And while I’d prefer to be in the kitchen day in and out cooking for you, I’ve this pesky thing called rent and work has been piling up mountain high. What’s up, summer – aren’t you supposed to be all low and slow?

Continue reading pasta with sun gold tomatoes and onion.

Thursday, June 27, 2013

summer potato salad

Leftover potato and spring vegetable salad for lunch while I take a break from cooking and invoice my client. Sugar snap peas, radishes, spring onions and parsley in a yogurt-olive-oil-Dijon dressing. #privatechefmonth

Yesterday, in a 5-4 landmark ruling, the Supreme Court struck down the 1996 Defense of Marriage Act and effectively allowed marriage equality in the state of California.

Also, there’s this potato salad.

Continue reading summer potato salad.

Wednesday, May 22, 2013

spicy tunisian fish stew (chreime)

spicy tunisian fish stew (chreime)

I’ve been thinking about this space in the last few weeks: how it changes with time. Life, itself, isn’t static, so it would be intuitive to think of this as a dynamic space. A year ago, Friday’s links didn’t exist, and today they do. I’m all the happier for it – I hope you are too.

Sometimes I post frequently; other times, not so much. Last summer, when I was in the throes of finishing a cookbook, I didn’t post much. I was too immersed in heavy writing and editing, and my husband and I ate a lot of “toast with things on top” and eggs made whichever way, both of which grew tiresome rather quickly. This upcoming month, in addition to some work I’ve been doing (and loving), I’ve picked up a private chef gig, and there might be another fun project on the horizon. So I might not be posting frequently in June, or maybe I’ll post about what I’m cooking for the private chef gig because these will be the types of things that will reheat rather well and should be a boon for a busy home cook. Friends, I hope you’ll forgive me for poorly lit iPhone photos should I do that, because the last thing on my mind in June will be a well-shot, well-lit, well-composed photo.

The infrequent posting could also suggest lack of interest or commitment to this space. But it’s actually quite the opposite: I only want to write about things that I think you ought to cook right now, without any delays; delicious and, for the most part, straightforward food. Sometimes, I’ll test recipes all week and they’re fine and good, but not particularly blog-worthy. It’s just regular dinner, folks, protein, grain, veg – you know the drill. Sometimes, the testing of a particular recipe takes months to perfect (there’s one on rotation like this right now – grrr). On occasions when I come across fussy recipes that are well-worth the extra effort, I save them for the kind of leisurely cooking when I can spend the whole day puttering in the kitchen. They tend to be weekends, but even Saturdays and Sundays can suddenly become full of those weekend activities like picnics and museums and hosting friends, and being outside in this glorious weather, because who wants to slave over a hot stove on a gorgeous spring (or summer day)? What you need is a reliable arsenal of recipes that will produce stunning results with minimal time and effort. In other words the recipes will have high culinary ROI.

Continue reading spicy tunisian fish stew (chreime).

Thursday, April 25, 2013

fregola sarda with peas, zucchini, feta, and almonds

fregola sarda with peas, zucchini, feta, and almonds

Funny how the first thing I write about post honeymoon isn’t some tropical drink or dish (though those are coming some time soon), but about pasta with a somewhat obscure name – fregola sarda. From Jamaica to Sardinia in one fell swoop. How’s that for globetrotting?

Fregola sarda’s name hints at its origins, the island of Sardinia (hence “sarda”). It’s sometimes spelled as fregula and even though it’s a little tricky to find, I can’t recommend it enough. Visually, it looks just like Israeli couscous, which you can certainly swap in its place, should its Sardinian cousin be difficult to find. The only difference that I can think of (and please correct me if I’m wrong) is that fregola sarda is toasted, which gives the pasta a lovely, nutty flavor, while Israeli couscous is not. Curious, I’ve tried toasting Israeli couscous and it makes for a decent close substitute.

Continue reading fregola sarda with peas, zucchini, feta, and almonds.

Thursday, April 11, 2013

avocado toast and vegetable juice – using up produce before a trip

Breakfast. #nofilter

I wasn’t initially going to post this – after all, is avocado on toast or vegetable juice such novel ideas? But I started to think about how it’s probably not just me who is under the gun in trying to use all of the produce at home before going on a trip. Personally, I hate it when things go to waste, and inevitably, I do find an old bag of yellowing parsley in the back of the crisper. It happens to the best of us.

So what to do when you find yourself in a rather bountiful abundance of fruit and vegetables and only two days left to consume them? In my lack of proper planning, our crisper runneth over. Still. And we leave very early on Saturday morning. What to do?

Continue reading avocado toast and vegetable juice – using up produce before a trip.