When I lived in the east coast, salmon was never my favorite fish to fry. The salmon I had at local restaurants were mostly overcooked – the meat was stiff and flavorless. Health benefits aside, I simply couldn’t fathom why they are such a big deal.
Back then, salmon was just salmon. Continue reading “Recipe: Pan Seared Salmon with Nettle Pesto”
Last week I got a hold of a small box of Black Locust blossoms at our local farmer’s market. I quickly turned them into fritters.
Continue reading “Recipe: Black Locust Blossom Fritters”
There are two dishes I miss from growing up in Beijing: one is Peking Duck – Trust me, they don’t make it the same anywhere else. You must try this dish in Beijing!
The other is Tianfu Braised Pork Hocks.
Continue reading “Chinese Braised Pork Hocks”
Chinese restaurants in America (except those in L.A, New York and San Francisco) oftentimes try to serve everything on their menu, from stir-fries to hot-pots, from rice dishes to dumplings and noodles. Unless you know the chef’s specialty before hand and order accordingly, you are likely to be disappointed…that is, if authentic Chinese is what your are after.
Dough Zone is different and that is why they’ve been successful since opening in 2014. As the name indicates, they specialize in all things made with a dough, for instance these Shanghai-style soup dumplings, served piping hot at the table
Juicy Jian Buns (I order them to-go and eat them as breakfast the next day – twenty seconds in the microwave, they are good as new 🙂 ) Continue reading “Dough Zone”
This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.
It delivers a creamy texture and is packed with rich flavors.
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”
How do you like your duck confit?
Over the years I have had many versions of this classic French dish – Some cooked dry with intense flavors; Others plump paired with some sort of fruity sauce. When it comes to meat and poultry, I prefer a simplistic approach with non-competing flavors.
Continue reading “Duck Confit”
My love affair with arugula began three years ago when my friend Maggie, Jimmy and I made a stop at the French Rivera on our way to the Festival of Lights in Lyon. Maggie is a competitive runner. She runs everyday even on holidays and maintains a very healthy diet, which means a daily intake of some sort of green salad. Me, on the other hand, thought salads are for little bunnies. Continue reading “Orzo with Arugula Sauce”
“The only thing that will make a souffle fall is if it knows you’re afraid of it”
The first time I made a soufflé, it was a screaming success! I mean look at it – it rose up high and even, had the right amount of air pockets; The texture was light and fluffy, and the taste amazing. Continue reading “Quinoa & Veggie Souffle”
I first went to Paris in 2003, it changed my life for ever – my culinary life, to say the very least. Continue reading “How to Sear a Duck Breast”