Saturday, July 12, 2014

SF Northern Chinese | Restaurants

source Wikipedia
When we moved to SF, Steven and I thought we could walk into any Chinese restaurant and get amazing food. Sadly, we quickly realized that while there are many Chinese restaurants, the majority range from mediocre to bad. After much trial and error, we found a restaurant we're excited to call our favorite as well as a number of solid hole-in-the-wall places that serve excellent Northern-style Chinese food we discovered along the way. 

last updated: 7/27/2014

Friday, July 11, 2014

lemon bars | Recipe

lemon bars

I had an epiphany today. Tarte au citron, which is fancy talk for lemon tart, and lemon bars are the same thing. Lemon curd is baked in a buttery crust, either in tart mold if you're in France or in a baking pan and cut into squares if you're in the US.

Wednesday, July 9, 2014

Coqueta | Restaurants

arroz cremosa at Coqueta
arroz cremosa
This city has so many great restaurants, it's hard to go back to one when there are two new places to try. Coqueta stands out as one of the few restaurants we have on our "revisit" list.

Tuesday, July 8, 2014

greek yogurt panna cotta | Recipe

Greek yogurt panna cotta

Panna cotta is a dessert super star. It's ridiculously delicious, incredibly versatile, and it even has a fancy name (Italian for cooked cream). What most people don't know is how easy it is to make. And when it's made with yogurt, it feels almost, dare I say, healthy, and I have no qualms about eating it for breakfast.

Wednesday, May 28, 2014

english pea risotto | Recipe

english pea recipes
left: pea puree ravioli
right: bacon, corn, pea risotto
I shouldn't be surprised that my arborio rice spoiled. The last time I used it was for risotto back in 2009. Because I was set on making risotto, I substituted my everyday calrose rice, and surprisingly, it turned out fine. I like the Cook's Illustrated no-fuss risotto recipe because it calls for a few minutes of stirring here and there instead of the usual toiling over the stove for a full 30 minutes.

Tuesday, May 27, 2014

banana bread | Recipe

banana bread

Our Maui guidebook said Julia's banana bread was the best in the world so once we read that, we had to try it. Unfortunately, we paid no attention to the part of the book that said we would have to drive on a mostly one-lane road carved into the side of the the Northwest Maui cliffs to get there. After a few terrifying hours on the Kahekili "Highway", we finally made it to Julia's bright green roadside shack. The banana bread was definitely the stickiest I have ever had but I'm not so sure if it was the best ever.

Bon Appetit did a feature on Julia's Best Banana Bread last year and even published her recipe.  Call me suspicious, but I don't think that's her exact recipe. Maybe she uses different bananas or other unpublished secret ingredients and that's why her bread is so gooey.

Friday, May 23, 2014

pea puree | Recipe

pea puree crostini

There is a small grocery store a few blocks from our apartment that sells produce for dirt cheap. I suspect the fruits and veggies are the grocery store rejects; the avocados are as small as eggs, grapefruits are smushed into dodecahedrons, and some produce is simply past its prime. But sometimes the store stocks a rare seasonal ingredient, like fava beans, for a bargain. I missed their short season this year and when I saw bags of big green pods, I quickly grabbed two of them, ecstatic for a second chance.