Everyone has a death row meal. I know that sounds grim, talking about what I would want to eat if I did something terrible and was put to death, but I have a feeling we all have that one meal we’d request. Bolognese is mine. There’s nothing better to eat on a chilly fall day. It has the ability to send comfort all throughout your bones and soul and make the entire day wash away. I call it a hug in a bowl.
When people ask me what my favorite cuisine/dish/vegetable/fruit is, I can never give a straightforward answer. Perhaps it makes me sound indecisive when I start going on about my mood and the seasons, but asking someone who’s life’s passion is food, to pick just one is a bit like asking a parent which of their children they like the best.
I’m not one to not cater to my cravings. If I’m in the mood for ice cream, I usually eat it. If I’m in the mood for a hot dog, I have one. I try not to have too many of the indulgent things I crave, but I satisfy my cravings all the time.
It’s fig season… again. If you’re scratching your head, and thinking that we just had a fig season, don’t worry your memory isn’t going soft. Figs are a bit unusual in that they have two seasons per year. With a smaller crop in spring and the main crop in early fall.
I went through a phase when I wanted to learn the pitch-perfect method for frying French fries. I’ve always subscribed to the twice-fried method. It results in a pretty good fried French fry: a soft interior and crispy exterior. Then I visited April Bloomfield’s New York restaurant, The Breslin, and was blown away by her famous thrice-fried French fries. It was then that I decided I’m leaving French fries to a restaurant-only event. Between the big pot of hot oil and the fact that now I should definitely fry them three times, they’ve fallen into that category that isn’t homemade. Except when I’m craving them AND I can turn to my trusty ol’ oven.
Continue reading “Sweet Potato Fries with Chipotle Mayonnaise”
I often hear tofu described as tasteless, textureless, watery goop that reeks of soy. When I hear descriptions like this, I can only conclude that the tofu the utterer has had was prepared wrong. Personally I find tofu to be incredibly flavorful, mouth pleasingly textured and so versatile it can even make for a tasty dessert.
For many, Labor Day is a sign that the season is making that switch from summer to fall. I wish that were the case in Los Angeles, but summer is still very much present. There are very high temperatures (boo!) and beautiful summer produce still lingering (yay!). Blueberries seem to be having their best moment right now.
Continue reading “Blueberry Cornbread Cobbler: Sweet and Tart Dessert”
This is a marvelous late summer salad using produce at the peak of their season. With juicy sweet tomatoes, and melt-in-your-mouth tender eggplant marinated in a tomato vinaigrette, it may sound a little simplistic, but when you have just-picked produce this good, it doesn’t need to be complicated to be good.
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