Thursday, September 24, 2015
We are entering oyster season and I want to share my favorite day trip for bivalve lovers. Hog Island Oyster Company is an oyster farm based in Tomales Bay, about an hour and half north of SF. They have an oyster bar in the SF Ferry Building and Napa but my favorite location to visit is their farm in Marshall. You can buy bags of oysters and clams to-go, which they will kindly pack in ice (but don't forget your cooler). There is also an on-site oyster bar where you can get raw or barbecued oysters. If you want to linger, there are a number of first come, first served outdoor picnic tables. But if you plan ahead, you can reserve a picnic table with a grill to shuck and grill the oysters yourself, as long as you don't mind getting a little dirty and putting in a little elbow grease. My friends and I reserved a grilling table last year and the seven of us decimated a hundred oysters. We probably could have finished another bag of sixty but we brought way too much other food with us (ribs, jap chae, seaweed salad, veggie ceviche, and dessert of course).
Monday, September 21, 2015
Friday, September 18, 2015
|Chef's Jazz Brunch Special|
Thursday, September 3, 2015
|warning: this photo may cause extreme hunger and excessive drooling|
While organizing my photo archives, I found this gem from a 2011 Portland trip. Another thing I miss about Seattle is being 3 hours away from Portland.
Tuesday, September 1, 2015
|the pineapple compote is hiding something|
No matter what I do, my cheesecakes crack. I've tried everything—baking in a water bath, baking veeery slowly in 275 degree oven, baking until the center is exactly 150 degrees, immediately running a knife along the edge of the pan, letting the cake cool slowly in oven with the door slightly ajar—in the end, they still crack.
Thursday, August 27, 2015
|this has nothing to do with carrots|
Why is this dish called carrot cake when it has nothing to do with carrots or cream cheese frosting? In Singapore, cubes of radish cake are stir-fried with egg, green onion, garlic, and dried preserved radish to make chai tow kway. But when translating into English, the terms radish and carrot became interchangeable, so instead of being called fried radish cake or fried turnip cake, this dish became affectionately known as fried carrot cake.