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Soup dumpling or xiao long bao (小笼包) before cooking and my spread If you notice around the big wide Web and read a couple of food blogs, you might come across the obsessive chatter of soup dumplings or xiao long bao (小笼包), especially if you live in New York City. These baos [...]
Recently, I was fortunate to receive a shipment of Kerrygold butter to work with. Kerry Gold butter is a premium butter brand that uses milk from Ireland’s grass-fed cows that are free of artificial growth hormones. Kerrygold supports and utilizes cream from Ireland’s small dairy farmer co-ops and co-op creameries. [...] Homemade savory goose liver pastries (鵝肝酥); Hard Cider to drink; Snow peas with prawns Happy 2013! As 2012 flew by, it’s been a good year for me. Celebrating at home, my family and I cooked a Chinese-style feast. We started with savory goose liver pastries (鵝肝酥) baked from scratch. The filling [...]
During the month or so before Thanksgiving rolled by I thought of experimenting with healthier fat alternatives than my beloved standby, butter. I remembered hearing about coconut oil being the next best thing that is vegan/vegetarian friendly and most of the time, it tends to be organic. Lo and behold, I’ve [...] Tate’s Bake Shop Cookbook: Baking for Friends For the past month, I had received a preview copy of Tate’s Bake Shop Cookbook: Baking for Friends by Kathleen King, from Ms. King’s team. (If you can recall, I visited this charming bakery that has many delicious baked goods in Southampton, Long Island last [...] Some of the ingredients to make kimchi Over the summer, I attended the Cook Out NYC preview party hosted at Jimmy Carbone’s restaurant, Jimmy’s No. 43 in the East Village and watched Kheedim Oh of Mama O’s Kimchee demonstrate how to make kimchi. Intrigued and inspired, I thought of making it myself…eventually. [...] Reginald’s Nut Butters, Baked Elements Cookbook & Oatmeal Peanut Butter Chocolate Chip Ginger SconesReginald’s Nut Butters You might be wondering, how does a (very good) artisanal nut butter company Reginald’s Homemade based in Richmond, Virginia can connect with the upcoming release of the (awesome and beautifully photographed by Tina Rapp) Baked Elements by Matt Lewis and Renato Poliafito cookbook? Reginald’s Homemade create what I think [...] The spread A recent dinner at home a few weeks ago was an ode to summer. Basking bright, warm summer sunset on my balcony with friends and family. Fancy pants topped chicken sausages We had large steamed then grilled lobsters, a huge, juicy bone-in prime-rib (I’ll give you that [...]
I am a big fan of butter. My affinity for baked goods and pastries (eating or baking) that I probably consume more butter than an ordinary person does. It shouldn’t be a surprise that I do like Plugrá a lot when I bake at home. Heck, even using their unsalted butter, spread [...] |
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