Archive for the ‘VEG’ Category

Tuscany

30Nov09

Hey, it’s Diane. Sorry I’ve been so MIA recently. As you may or may not have known, I was in Tuscany a few weeks ago renovating my house. It’s been quite the project and Amadeo, the handyman, and I are hoping it will be ready by next summer. Sandra came to help this time. The […]


Duo of Carrot Brown Butter Dumplings in Tom Yum Soup Tom Yum Broth Bring to a boil 4 cups of chicken stock, preferably home-made + 2 stalks of lemon grass pound and cut into 1-2 inch stems + 2 tbsp of coarsely chopped galangal root + 8 lime leaves + 3 cilantro stem roots + […]


Instead of genetically modifying food to make them less perishable or bigger in size, how about being considerate of us single people who have to endure eating the same meal for every day of the week? Wouldn’t it be great to be able to buy a broccoli crown that sprouted 4-5 different kinds of vegetables? […]


1 bunch of kale 1/2 box of pasta 1 head of garlic 1/2 lemon (or enough for a few squeezes) crushed red pepper salt and pepper 1. Take a pyrex baking dish (smaller the better) and put a 3 inch wide dollop of olive oil in it. Chop off the tip of your garlic head […]


A question I always ask myself when I see a dish is, “how did the chef think to use that particular ingredient, and not something else?” Why use vinegar, not lemon juice? Does using tarragon instead of thyme really make a difference? The fact of the matter is, many ingredients can be interchangeable and it […]


Up until now, my biggest drive for cooking has been to learn new techniques and discover flavor affinities, rather than the quality of my ingredients. There’s a moment of pure satisfaction when you can orchestrate a recipe to build a dish with layers of complexity and depth. I think that’s probably why I tend to […]


As the weather gets colder, I can’t help but roast everything in sight. Roasting vegetables is so incredibly easy and the best way to bring out its maximum flavor potential. If you have $2 to spend on what feels like a endless supply of cauliflower and a working oven, I suggest you do this immediately. Roasted Cauliflower […]