Over the last couple of years I've been exploring Asian flavors and recipes in my cooking. Soy is the essence of what my brain associates with Asian eating, [See also my thrilling post on La Choy Chow Mein], but I have slowly introduced (new-to-me) flavors into my Asian pantry which now contains oyster sauce, hoisin… Continue reading Miso
I was invited to a Mediterranean-esque dinner party, meaning we weren’t trying to create actual Mediterranean food, but sort of use Mediterranean flavors as a unifying theme to create the menu. The hosts were doing chicken skewers and shrimp skewers. They were also providing an orzo and artichoke salad. Mediterranean-esque all the way! I was… Continue reading So Much Salad
I’m in a bit of a cooking frenzy at Chambre Du Mange* today. It’s based on cravings + social responsibility (to bring side a side dish to dinner) + my regular Sunday cooking for my lunches for the week. Also known as food I want to eat, food I want to share, and food I… Continue reading Look Who’s Cooking
I don’t do adorable or cute. Especially when it comes to food that I’m making. Especially when it come to baking. My food is functional. This is true when I’m making meals. I don’t want the plate of food to look gross, but I’m not going to plate my food like a chef in a… Continue reading What have we here?
Just because the smoke detector goes off doesn't mean I'm not in control of the pan. The smoke detector needs to watch more cooking shows. Or maybe I'm an aggressive Sautéer. But brown onions and veges in a dry pan is a key to good flavor. And waving at a smoke detector 16 feet in the may… Continue reading Smoke