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My dining room, foie gras torchon with pomegranate and cocoa, and black truffle bacon brussels sprouts This year’s Thanksgiving dinner was the most over-the-top decadence as my menu was not based on American traditions whatsoever. If you have to think about it, it reads French than any other cuisine. (I have admitted [...] Emile Henry Pans and Mortar and Pestle For the past several years, I’ve been a fan of Emile Henry‘s French ceramic cookware and more recently, their colorful plates. It reflects my Francophile ways. Their products are very useful at home, giving some colorful punch to my mostly silver pans, and it helps [...] Tray full of homemade egg tarts (assortment of flavors) with oolong tea Happy Mid-Autumn Festival! (中秋節快樂!) to those who celebrate this holiday. As everyone knows you’re supposed to have a piece of the traditional pastry, the mooncake (like the snowskin version I made two weeks ago or the baked version last year). [...]
I’m continuing my tradition of making my own mooncakes for myself and my family. (Here is last year’s mooncakes post.) The two main reasons why I’m making my own mooncakes is I know what the heck is in them (especially, I’m hearing/reading a lot of preservatives and odd things are getting into [...] Fig hazelnut crostata Like many other people on the Northeast Coast of the United States, I’m trapped in my house because of what was the impending Hurricane Irene, as many restaurants shut down and Mayor Bloomberg did a gradual shutdown of NYC that even the transit system isn’t running. [...] Assortment of Cloister Honey honeys Cloister Honey is a small, artisanal honey company owned and run by a friendly couple, Joanne Young and Randall York, hailing from Charlotte, North Carolina. This business started this out of a beekeeping hobby three years ago when Joanne bought for Randall as a Christmas present. Now, [...] The birthday cake The past weekend, I celebrated my brother’s birthday with our family by cooking and baking a storm for him. The one of the highlights of this meal was the birthday cake you see above, a dark chocolate yuzu Valrhona Caramelia mousse cake. Sounds awesome, right? A thin dark chocolate [...] A selection of Emmi Roth cheeses For a while I’ve been a quiet fan of Emmi Roth‘s cheeses. I found them to be pretty darn good artisan Swiss cheeses that is produced on a large scale. They produce award winning cheeses and it shows when you taste and cook with them. [...] Red Boat Fish Sauce with dried large scallops and dried shiitake mushrooms All my life, I have tried and eaten many different Chinese dishes cooked with fish sauce ever since I was a kid. To tell you the truth, I never wanted to be in the same kitchen when my parents cooks [...] |
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