I don’t really even know what to call these, and I’ll be the first to admit that is one sloppy plate. I was just hell-bent on trying out an idea, and since we have a new baby and aren’t getting much sleep, sometimes all I can do is to try and make an approximation and …
Iced lychee on a bed of ice, with Asian mignonette sauce
Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with …
An instant-read thermometer might seem like one of those kitchen gadgets you don’t really need. Most of us cook by the seat of our pants anyhow, right? Maybe it seems a little too “cheffy?” But I think you’ll find that if you get one, even a basic $12 model like I have pictured above, you’ll …
Lychee tempura, with spicy mayo and black sea salt
This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …
Fresh lychee smoked with genmaicha tea
This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You could also serve all three as an appetizer trio instead of an amuse.
If you haven’t had …
The tofu all seasoned and ready for wrapping
Imagine opening a present at the table, and being greeted with a rush of aromatic steam full of lemongrass and ginger that makes you close your eyes with pleasure.
Don’t get me wrong, I’m 100% happy and proud to be vegetarian. I’m also an obsessive eater and cook. …
Grilled Eggplant And Shiitake Bruschetta
I cannot tell a lie. This was a totally failed experiment, but a yummy bite of food.
Experiment first: I’ve been interested for awhile in the idea of using the microwave to glaze a plate with sauce. The way I’ve tried it, I put maybe a tablespoon of a fairly thin sauce …
