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Mushroom Risotto
Growing up in a Chinese household, I ate steamed white rice by the buckets. When I had first heard of risotto, the idea of essentially soggy, mushy rice did not sound too appealing. It was not until recently that I tried risotto that I realized I had been missing out! I was preparing a meal … Continue reading
Roasted Corn Kernels with Garlic Butter
I found this recipe while searching for a quick way to roast corn kernels without using the oven, as I was simply making this as a garnish to my Chilled Corn Velouté. Granted, roasting corn is super simple: peel the husks back from corn, baste with seasoning, and then pop them in the oven at … Continue reading
Shaburi, CA
“Shabu-Shabu is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces, but it is considered to be more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.” – Wikipedia Shaburi 171 Jackson St San Jose, … Continue reading
Baby Greens with a Lemon Vinaigrette
I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended. I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette. Natalya and I … Continue reading
Seared Scallops with Corn Velouté
“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.” Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading
Chilled Corn Velouté
When my chef friend Kei sent me this recipe, I immediately asked him: “What the %&*# are you having me cook?” Every time Kei sends me a new recipe, I feel like I am studying a new language as I am constantly looking up the definitions of every term, dish, and technique he details. I … Continue reading
Joe’s Ginger, NYC
Joe’s Ginger Chef: Joe Si Cuisine: Chinese, Hong Kong style Shanghainese Neighborhood: Chinatown Price: $35-40 total for the meal ($10 per person) Phone: 212-285-0333 Address: 25 Pell Street, NYC 10013 The original Joe’s Shanghai Restaurant opened in 1994 in Flushing, New York. The restaurant quickly gained popularity due to its specialty dish, Xiao Long Bao, … Continue reading
Xanh Restaurant, CA
Xanh Restaurant 110 Castro St Mountain View, CA 94041 Cuisine: Asian Fusion Website: http://www.xanhrestaurant.com We came here in 2009 to celebrate my mother’s birthday. The modern decor is very cool — I especially loved the textured flowing wall that reflected light coming from the ground. We had made reservations for an early dinner and didn’t have to … Continue reading
Croatian Cuisine
Prior to departing for Croatia, the only bit of insight I had on Croatian Cuisine was rave reviews for an Istrian restaurant called Albona in San Francisco. Istria, a peninsula in the Northern Adriatic shared by Croatia, Italy, and Slovenia, is renowned for its ecclectic cuisine. It is a mélange of influences from all the … Continue reading
88 Palace, NYC
88 Palace Cuisine: Chinese, Dim Sum Neighborhood: Chinatown Price: $10 total per person Small plates $2.00, Medium $2.75, Large $3.25 (weekend prices) Phone: 212-941-8886 Address: 88 E Broadway, NYC 10002 The only times I had been on East Broadway were during my college days when I would take the $20 round trip Chinatown bus to … Continue reading
Good Eats
food comas 