Category Archives: recipes

Sourdough Baby!

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Alright you all.  This post is decidedly anti “zone diet“.  Don’t get me wrong, I adore protein and delicious meat, but this post and page is all about the carbs.  Last month, I went back to the Bay for the holidays and came back to NYC bearing a very special gift.  The gift of sourdough starter bequeathed to me so generously from Matt aka Dumpling King (though now I would also dub him The Earl of Sourdough).  And since then, it’s fair to say I’ve been a little bit obsessed – obsessed with maintaining and tending the starter and baking the perfect sourdough loaf.  I’m happy to say the maintenance of the starter is going pretty well, because I’m a nurturing kind of guy.  The bread?  Well I’m still working on that.  Click on the image below for the full story behind the starter and my obsession with sourdough.

this is how much Matt loves his starter

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Happy New Year!

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Happy Western Calendar New Year and Happy Lunar New Year!  It’s good to be back.  And now that I’m again part of the 7.8% of the nation’s unemployed, I’ll have more time to do more you-food stuff. Lucky you! Alright, so as usual, I wanted to get this post out earlier closer to the new year, but owing to work (don’t have to worry about that now) and that it takes me way to much time by blog standards to write these these things, I present it to you now.

In honor of 2009, I present to you now, Tamales!
(A Chinese New Year Post is in the works)

Click on the image below for the whole enchilada (get it?):

Pork Tamales: one of the best ways to welcome the New Year.

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Shefali’s Baigan Burtha

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And we’re back and with a recipe to boot! It has been a while. I know. Right now winter is quickly descending upon us in the northern hemisphere and for those of us who live in areas like NYC that means, winter jackets, hats, gloves and lots of roasted root vegetables, soups and if you’re me, heavy meaty stew type dishes. Well here’s a dish that will take you back to summer with it’s light vibrant flavors and fresh ingredients.  Also, I shot this video a few months ago when it was summer.  All good things taken time.  Isn’t that what they say? So really, it’s not so much a seasonal dish so much as a delicious one. If you can get eggplant, you can make baigan burtha.   This is Shefali’s take on it. By the way, this is also Shef’s delicioustings debut as a contributing cook – she’s been seen as a contributing eater several times.  So, I hope you enjoy the full video and the recipe.

Shef cooks up burtha

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Michelle L: Cooking like a Laotian!

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Basic lao spicesSo first there was ‘shabu shabu’ and now there is ‘tum tum cheng’. Don’t you just love onomatopoeia!! Tum Tum Cheng relates to the sound of the drums and cymbals Lao monks use during worship. It is also the name of the restaurant and cooking school in beautiful Luang Prabrang where I spent one summer day learning the art of Lao cooking!

Click on the spices for the full story!

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Bread and Cheese in France – Where Life Gets Good

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Ahhh…Bread and Cheese. The very basics of French Cuisine. If you head to your local Whole Foods and attempt to pick out a French cheese, it can seem pretty daunting, it seems like there are a million varieties and they all have names that sound funny. Likewise, it is nearly impossible to find a decent crusty bread, both in the US AND even in France. Either it’s uber-chewy on the outside and goopy in the middle or it lasts for less than one day and unlike me, you can’t bring yourself to eat an entire baguette in 4 hours.

Clarence, here’s what I’ve been learning: French people know where to buy baguettes and where to NOT buy baguettes. And ALL french cheese is good:)

(s’il vous plait, read the full story here…)

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