Category: Food

Buttermilk Soup: Guilt by Association

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If you made biscuits this week (and I hope you did) I bet you bought buttermilk. I also bet that the extra, unused buttermilk you bought smirks and winks at you every time you open the refrigerator. Who buys a quart of buttermilk just to use a cup or two in a single recipe? Well,…

Goshimo Goodies: Spicy Sesame Edamame

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I don’t know about you but I find edamame (pronounced: ed-ah-MAH-may) in the pods completely addicting. They’re typically served slightly salty and steamy hot, I just can’t stop myself when they’re set out before me. I think a bowl before dinner is not only a delicious and healthy way to start a meal, but it’s…

Tuna Wonton Bites “Poke Pie”

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A few years back on a trip along the Kona coast of Hawaii I made an effort to introduce myself to authentic Hawaiian food. Poke is a preparation of raw fish that represents the best of the traditional, but it’s also friendly to modern influences and flavors. According to my research, poke has been eaten…

Rice Pudding Tarts are So Hollywood

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What do kids today think about rice pudding? The kind made by grandmothers. The kind you can stand a spoon up in. Do kids understand what rice pudding has meant to a waning generation raised on pudding that didn’t come in a plastic cup or a cardboard box? Well, that kind of pudding is probably…

Warm Tomato Relish: Blog Food or Spa Food?

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I try to make creative choices for this blog. I like to post recipes that are unexpected. However, I put far less effort into my day-to-day meal making. Like you, I’m busy trying to bring home the bacon and fry it up in the pan. I also have the responsibility of a live-in parent-in-law with…

Sticky Scallops Malaysian Street Style

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As I sit here intent on pecking out just the right words to define these seared scallops I’d like to share a little secret. Describing food is not as easy as it seems. I constantly struggle to find better, brighter, more evocative terms to keep you hungry. To aid me in this task I keep…

Deserted Island Coconut Fish Chowder

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It’s been wet where I live. Which was fun for a while, but lately I find baked pasta and kümmel cocktails are no longer enough to fend off the chill. As the rain continues to come down in Los Angeles I’m reminded of the old phrase: “be careful what you wish for”. I admit I’ve been…

Ziti with Bechamel: The Be All and End All

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Yes, it’s the first month of a new year. Yes, I’ve noticed fellow bloggers and their admirable resolutions. No grains. No dairy. No this. No that. Yes, I’m supposed to be embracing the latest foodie fads by guzzling green smoothies or chomping the new kale salad (whatever it may be). But frankly, I’m not ready…

Cream of the Crop Creamy Cabbage Soup

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I know that creamy cabbage soup isn’t the sexiest sounding recipe I’ve ever presented. But trust me, this cabbage soup will have you wondering how a homely cabbage can develop such complex sweetness. The answer (of course) is butter. When smart cooks sauté cabbage with copious amounts of cream and/or butter it loses all its…