Archive for 'FOOD'

 
April 25
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My absolute favorite grocery store is Trader Joe’s. The frozen foods section is perfect for a small household like mine, especially one that can’t cook everyday. I don’t think I’ve ever had a bad meal from here, so I’m constantly trying out the new things they bring in. Today, I made pot roast from Trader Joe’s in my still semi consistent cast iron skillet. I thought it was going to be uber juicy and well balanced because of the cast iron, but I think I cooked it for just too long so the meat was not as pink as I’d like. Only the thickest section was perfectly cooked, but I live and learn. Next pot roast will be better I hope! As for the burrata, I’m just a sucker for burrata cheese. I also get them from Trader Joe’s every so often, and I love pairing it with different herbs, or will just throw it on a pizza for extra oomph.

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Good Morning! Bonjour! Buenos Dias ! Chào buổi sáng! Ohayo gozaimaz!

No matter what language, a good cup of coffee or a well made cappuccino is appreciated all the same.

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pixie nespresso [faves are rosabaya and dulsao] … sur la table or bloomingdales

milk frothed by capital milk frother …  Sur La Table

 
March 11
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Amine and I have been obsessed with cooking shows since we’ve been cooking at home all the time now. Jacques Pepin is one of our favorites, among others like The Taste and Top Chef. We love youtubing them, mirroring a dish as they make it. Jacques Pepin’s Fast Food My Way is a great way to start since he is such a classic French cook, and he is also a great teacher. He actually reminds me SO much of my father and how he used to teach me how to make the perfect fried egg and others for breakfast with the family. Here is an instagram pic of the country French omelette with the curds and slightly browned by the butter. It was DELICIOUS!

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Through the past few weeks, we noticed that we consume yogurt in unsurpassed amounts. Yogurt is great for you, and we eat it after our long morning walks, for a light breakfast, quick snack, or even a late night munchie instead of ice cream. It got quite expensive at $4 for every 2 quarts, and we got tired of consistently visiting the grocery store just for yogurt.

Amine had it set in his mind that he would make it at home because his mom does. We set out youtubing different videos and tried it out. The first time, it came out tasting great, but it was too watery. We could actually drink it. The second time, it came out thicker, but was still pretty “slimy”. We kept the amount of rations the same at 2 quarts of milk each time, but tinkered with how long to boil and at what temperature, and also where to store the yogurt so that it can set and cultivate. This last time, we actually used the yogurt from the last batch because it actually tasted great with a slight hint of vanilla and honey, and it was the perfect starter.

Where you store your yogurt makes a huge difference. The first time, we kept it in a dark place wrapped in towels, under the counter. The second time, we kept it in a box wrapped in towels down in the basement. This third time, we realized that it needed more consistent warmth, and the tip we got online was in valuable.  When the yogurt was canned and ready to be stored, we turned on the oven for about 5-7 minutes to get it to warm up. Once warm, turn the oven back OFF and then put the jars into the oven wrapped in towels. We stored the jars in the oven overnight, and the next morning [or 6-7 hours later], moved the yogurt to the refrigerator to cool and set.

I’m so happy that we will save so much money, and make delicious homemade yogurt now!

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July 21
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Yelp Elite organized an event at the OC Fairgrounds today. They let us all in to have bites from some of the places inside the OC Fair. Afterwards, we got free admission into the fairgrounds for the day. I wandered through the fair early in the morning and got this much softer and quieter view of the normally insane fairgrounds.

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fried oreos

 

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This nice man joined me at the table I was sitting across from this hamburger stand. He asked about my camera, and then told me that this stand belonged to him. He and his wife were so sweet and he even showed me the behind-the-scenes of all these food stands at the fair. They work so hard year around, travelling from fairground to fairground, setting up each time to make this business work.

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May 04
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I’ve worked on this recipe for ages…and I finally took it to the public. One of my best friend’s birthday is on cinco de mayo, and what better way to contribute to the fiesta than a tres leches cake!!  Took me awhile to figure out the banner and the bamboo sticks, but they make all the difference. Add some fresh berries of the season [today i picked strawberries and blackberries] to put into the tube in the middle. Let it overflow, it looks great!

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April 23
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This is a twist on the traditional tabouleh recipe, given to me by a very good homecook. I’ve had a lot of criticism for calling this salad “tabouleh” because it has quinoa but I decided to call it quinoa tabouleh anyway. I’ve sat on this recipe all winter, and finally decided to make it last week…and am now obsessed with it! It’s a refreshing salad for spring and summer, bringing out all the other ingredients in the salad to a new level. I’m on this cooking kick lately, but I cook so late at night so I can’t photograph anything decently. Today, I went home immediately after work when there was still good workable light on my dining table…and set up my mise en place. By the time I was done making the dish, the sun was gone in my dining room, so the last picture of the finished product was taken outside, where I sat and had a moment of peace and fresh air.

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March 19
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My friend had us over for crab a few weeks ago and his girlfriend made the best tres leches cake I’ve ever had in my life. It was simple, moist, and not too sweet. I kept thinking about it this last week and finally decided to make my own.

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February 28
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The beautiful and yummy things I got to eat in Washington DC.

bourbon bakery in arlington virginia

bourbon bakery in arlington virginia

salmon eggs benedict and waffle with fruit at dupont bar

salmon eggs benedict and waffle with fruit at dupont bar

salmon hash at kafe leupold

salmon hash at kafe leupold

8 oz waygu steak at bourbon steak in four seasons hotel

8 oz waygu steak at bourbon steak in four seasons hotel

butternut squash ravioli, fried chicken, and many others at founding farmers

butternut squash ravioli, fried chicken, and many others at founding farmers

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mack burger with bone marrow at ray’s to the third

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Prisoner 2011. Need I say more?

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tacos late at night at el centro omg

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chips and salsa at el centro

dean & deluca pastries

dean & deluca pastries

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dean & deluca

half smoked dog at ben's chili bowl

half smoked dog at ben’s chili bowl

ben's chili bowl

ben’s chili bowl

thai coconut mussels at brasserie beck

thai coconut mussels at brasserie beck

oysters for reverse happy hour at old ebbitt grill

oysters for reverse happy hour at old ebbitt grill

oyster po boy sandwich from hank's oyster bar

oyster po boy sandwich from hank’s oyster bar

bbq oysters from hank's oyster bar

bbq oysters from hank’s oyster bar

charbroiled oysters from seaside in eden center

charbroiled oysters from seaside in eden center

parmesan trout at old ebbitt grill

parmesan trout at old ebbitt grill