There’s nothing more comforting than a simple breakfast of eggs. This dish is so basic, but the combination of scrambled eggs, silky tofu and salty ikura is just the best. The key to making good scrambled eggs is to keep stirring the pan with a wooden spoon to create small curds and to cook the eggs on low heat. You should also remove the pan from the heat well before you think the eggs are done as the residual heat will finish cooking the eggs to the perfect consistency. I hope you love this combination as much as I do!
We may be experiencing an early onset of June gloom here in the Bay Area but that certainly isn’t stopping me from dusting off the grill in preparation for the long weekend. It’s the start of summer, after all! So after you devour Karen’s Korean gochujang sliders and achieve that perfect buzz from Todd’s smokey olallieberry cocktail, might I suggest throwing some grilled pineapple for dessert? How topping it with creamy vanilla ice cream? And why not smother with a burnt caramel sauce, spiked with rum? My version of grilled pineapple à la mode is a guaranteed crowd pleaser – and quite possibly the most fuss free dessert.
Earlier this week I finally mustered up the courage to attempt (keyword: attempt) to clean-out my old car that’s literally been rotting away in my driveway for the past two years. I’d share more details, but frankly, it’s not exactly the best food-blogging fodder. Let’s just say that 15 minutes of serious elbow grease was all that I could withstand – not to mention, some industrial cleaning supplies were in order. So instead, it was off to the market! It was still early morning, and images of fresh produce began to shimmy their way into my thoughts. Low and behold, I stumbled upon a huge mound of my absolute favorite berries . . . olallieberries!! You see, olallieberries are blackberry and raspberry hybrids – aka the perfect berry! They have a relatively short season, which is NOW, so do yourself (your mom, brother, housemate, cousin, neighbor, etc) a favor and grab some while they last. And while you’re at it, bookmark this cocktail. Wait, do people still bookmark things? Err, do whatever you to do to save recipes — Pinterest, yes Pinterest!! It was an impulsive, yet delicious creation. One of those, “let the ingredients do the talking” kinda recipes . . . bursting with berry flavor, and weighted with a smokiness from the mezcal. I’m ready for the weekend.
Oh man, do I have something fiery-good for you today. In anticipation of your Memorial Day barbeque plans, I’ve come up with one of my best burger recipes yet: a Korean inspired gochujang BBQ slider topped with cheddar cheese, kimchi and Korean salad. If you haven’t been introduced to the wonderful world of gochujang then I suggest you go buy this fermented chili paste ASAP. It may de-throne that bottle of Sriracha. You can buy it at a Korean market or there are many brands sold on Amazon. The spicy flavors of the kimchi and sweet and spicy gochujang go so well with beef and cheese, it’s unbelievable. I’ve gone on and on about the marriage of cheese and kimchi before but if you never got around to giving it a try, I’m telling you now– you gotta give these sliders a go!
From the moment I first mixed up this gin and jam cocktail on the blog a couple years back, I’ve been dying to try another. And when I saw this Fresno Chili jam from INNA jam, I knew it was finally time. First let me say, this jam is incredible!! I’ve been putting it on everything. As the jar says, it has a spicy kick to it, which is exactly what inspired me to use it in a cocktail in the first place, and what brings me to the next ingredient . . . yogurt. That’s right, Greek Yogurt. The creaminess and mild tang of the yogurt is a perfect compliment to the spiciness of the jam. Remember, cocktails are all about balance, and this one delivers just that. A welcome change of pace, indeed.
J’adore radishes with butter and salt. It’s simple in concept yet deliciously complex, comforting and oh so French in flavor. The classic way is to grab a fresh radish by it’s stem, dunk it in softened butter and then roll it in a bit of sea salt. It really doesn’t get any better. Or does it? While dining at Chef Daniel Humm’s Nomad Hotel restaurant, in New York a few weeks ago, I was served up a wooden block of vibrant red radishes partially coated in a shell of creamy butter and with an accompaniment of fleur de sel for dipping. Butter and radishes were so preciously presented in one easy, glorious bite. Brilliant. So obviously my inner Francophile was just dying to try it for myself. And I must say, my entertaining game has been stepped with that extra bit of . . . I dunno, je ne sais quoi.