Video: Big Sur Power Bars
Posted on 31 January 2008 under Main | No Comments
I wrote a homemade powerbar recipe for my last book, and it’s one of those recipes I never get tired of. Wayne and I spent a few days in Big Sur last week so I made a batch with a few twists. The Big Sur version is packed with lots of toasted nuts and coconut. The crisped rice is flecked with a sizable dose of ground espresso beans. It has been a while since I’ve shared any video, so I thought I’d share some of the footage from our trip, along with a show-and-tell of how the powerbars come together. The written recipe instructions are still down below.
Guimauve à la Rose et au Chocolat
Posted on 31 January 2008 under Main | No Comments
Posted on 31 January 2008 under Main | No Comments
A Recipe To Cure the Winter Blahs
Posted on 31 January 2008 under Main | No Comments
Death By Chocolate - Vote and Win!
Posted on 31 January 2008 under Main | No Comments
Two Special Dinners Worth Going To
Posted on 31 January 2008 under Main | No Comments
On any given week I am sent information about numerous special dinners taking place in restaurants and party spaces all over New York. I usually don’t get excited about these things (the food is often overly fussy, and the bloviating can be a bit much), but here are two that sound especially promising. The menus sound particularly delicious, and, with any luck, the speechifying will be interesting and be kept to a minimum. Here are the important excerpts from the press releases emailed to me.
Close Enough For Jazz
Posted on 31 January 2008 under Main | No Comments
A while back I did a thing with red snapper and red pepper juice, so seeing snapper in the store today I figured I’d try a variation with some carrot juice thrown in. And then I remembered the blue potatoes. In back there are cubes of caramelized turnip with onion, to the right the potatoes mashed with Greek yogurt, all around is the pepper-carrot juice reduction, and on top of the crispy fish is the foam that the juicer invariably leaves on top of the catch bowl. It tasted good; honestly I phoned in the presentation because I don’t feel good (again.) This winter is a freaking chore.
Dining Out @ The Latest Recipe, Le Meridien Hotel, Kuala Lumpur
Posted on 31 January 2008 under Main | No Comments
Scallion Zunka for JFI
Posted on 31 January 2008 under Main | No Comments
Yes, the plan was to make a ‘dum’ dish with the casserole but I realized my pantry was missing a couple of ingredients. Onions on the other hand? Never run out of them. Browned, steamed, pureed… they form the base for a lot of curries I make.
There are a few dishes where onions play a central role instead of a supporting act. The Maharashtrian staple, Zunka is one of them. Though authentic zunka is made with onions, I used scallions (spring onions, green onions… so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a popular restaurant near my home makes it.
Super Bowl Food Smackdown: Round 2
Posted on 30 January 2008 under Main | No Comments
I couldn’t resist. Boston Globe food editor Sheryl Julian asked me to write a piece for her paper explaining why New York food is so good and what I love about it. She had seen my post explaining New York’s obvious food superiority over Boston and took good-natured umbrage at it. So in today’s Boston Globe Julian and I go at it point counterpoint-style about the food in our respective cities.