How often do you make egg rolls? If you’re like me, you probably eat them more than you make them. As a kid, I enjoyed more than my share of chinese take-out. No meal was complete without an egg roll. I didn’t have time for the slim spring rolls, even if they were fried. I wanted the big, fat ones stuffed with pork, cabbage and carrots. Some restaurants called them New York-style egg rolls. Others didn’t specify, so it was a gamble. I still get cravings for those fat, NY-style egg rolls, but today, I’m going to showcase the smaller, three-bite cousin. With tubes of lemongrass and ginger paste, bottles of fish sauce and soy sauce, and a bunch of cilantro in the fridge, these egg rolls have a Thai flavor that differentiates them from the monster rolls of years ago.
Easter snuck up on us, huh? I don’t remember when it’s ever been this early, although that’s more a problem with my poor memory. Not only did the holiday pop up quickly, but so did the end of this month. One good thing about the speedy passing of time is the fact that a number of fantastic vegetables are at the farmers markets because Spring has officially sprung. California is a land of riches when it comes to produce, so we’ve had peas, asparagus, leeks, artichokes, radishes, fennel, mushrooms, carrots, and more throughout the year. If they’re just starting to show their pretty little heads where you live, pick them up. All of them! And try your hand at this vegetable tart as we move into Easter weekend. Continue Reading »
I didn’t know this cake was going to be so good. I had a nice feeling about it, but sometimes baking experiments can go awry. Even with the best of intentions and a reliable set of ingredients, measurements and method. Quick breads and loaf-style cakes are one of my favorite desserts. What I loved most about this cake the fact that it reminded me of the Southern lemon pound cakes made my family members during the holidays. When a cake makes you feel that good, you definitely want to share with others.
There are always ingredients to play around with when I’m ready to get in the kitchen. After taking another peek, it was time to get to business with all of the frozen meat in my freezer. My line of work means I’m constantly bringing home leftovers–some cooked, much of it raw. Late last year, I packed up chunks of tri-tip that I knew would make for good eating. A couple of weeks ago, I pulled them out with an idea for a big bowl that would hit the spot.
As much as I desperately want slightly cooler weather and very distinct signs of winter, Los Angeles refuses to cooperate. We’re supposed to be under the raging grip of El Niño, but if you ask me, it’s been quite anti-climatic. At least in my part of town. There have definitely been issues in regions of California–eroding coastlines,flooded highways, heavy snowstorms–but this past weekend, in my hood, the temp was in the low 80s. That’s not winter if you ask me. But it’s what we have, so what can you do? All I can do is keep eating all of my favorite winter foods, even when the mercury is high. So bread pudding is here to save the day. Because with bread pudding, it can feel like winter no matter what’s going on outdoors. Continue Reading »
That big deal football game is around the corner, right? I’ve been hearing quite a bit about it. Admittedly, I’m not a big sports fan, and I don’t follow football. I do enjoy any reason to sit around noshing and sipping, though. Even if that involves semi-pretending to know what’s going on during said big deal football game. Food and drink are so important at these gatherings, especially for any friends and family like me who just show up for commercials, the halftime show, appetizers and beer. That being said, I’m going to make a suggestion that you do something different this year for Super Bowl Sunday. Serve something that rarely finds itself on the table for an occasion like this. Rajas, my friends. Make Super Bowl 50 all about the rajas.