Recipe: Aloo Gobi

I found this recipe from Anthony Bourdain’s Parts Unknown. It’s incredibly easy to make and incredibly tasty. Aloo means potato. Gobi means cauliflower. So Aloo Gobi is a dish of cauliflowers and potatoes.

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Recipe: Jerusalem Artichoke Soup with Truffle Oil

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When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”

Recipe: Root Vegetables Farro Salad

For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.

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But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it. Continue reading “Recipe: Root Vegetables Farro Salad”

Wild Mushroom Risotto

This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.

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It delivers a creamy texture and is packed with rich flavors.

Ingredients:
For the mushroom stock:
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Bostock

Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle.  The other is Bostock.

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Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!

Ingredients:

Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”

Brioche

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The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
―MFK Fisher

It’s been a while since I baked brioche. I almost forgot how intoxicating it smelled when one is in the oven. This recipe, adopted from L’Academie de Cuisine, yields approximately two pounds of dough, which will make 4 small, 2 medium or 1 large load of bread.

Ingredients:

  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 4 cups (1lb) all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup (8oz)  room temperature butter

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Quinoa & Veggie Souffle

“The only thing that will make a souffle fall is if it knows you’re afraid of it”

-James Beard

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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”