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Yummy Supper’s Brown Butter Almond Tea Cakes That Are — Well — Yummy

Wednesday, 10. September 2014 5:26

You won't be able to resist these tender little cakes.

You won’t be able to resist these tender little cakes.

If we do eat with our eyes first, then I must gain 10 pounds every time I lay eyes upon Erin Scott’s luminous food photos.

The creator of the blog, Yummy Supper, serves even up more temptation now with her similarly named new cookbook, “Yummy Supper” (Rodale), of which I received a review copy.

Scott of Berkeley, who as a teenager grew up a stone’s throw from Chez Panisse, describes herself as a “gluten-free omnivore.” She may have celiac disease, but she doesn’t let that define her or limit her ability to enjoy delicious food.

In fact, all it takes is a cursory look at her blog or cookbook of 100 recipes to see that. Both are filled with vibrant, seasonal dishes that carry a fresh California sensibility and aren’t too fussy.

That’s what drew me to the recipe for “Brown Butter Almond Tea Cakes.” Well, that and the fact that I love anything with almonds. Or in this case: almond flour.

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Category:General, Recipes (Sweet) | Comments (9) | Author:

Fried Chicken Galore, Chef of Compassion & More

Monday, 8. September 2014 5:25

Who's ready for unlimited fried chicken? Yeah, that's what I'm talking about. (Photo courtesy of Tasting Table)

Who’s ready for unlimited fried chicken? Yeah, that’s what I’m talking about. (Photo courtesy of Tasting Table)

Tasting Table Presents “Bubbly + Crunch”

Great fried chicken will make your eyes roll back into your head. So, too, a fabulous sparkling wine.

Leave it to Tasting Table to pair the two together in one unforgettable night.

Head to “Bubbly + Crunch,” 7 p.m. to 10 p.m. Sept. 18 at American Steel Studios in Oakland.

Think unlimited fried chicken and bottomless glasses of Gloria Ferrer sparkling wine, plus custom cocktails. But wait, there’s more — dessert, of course.

Fried chicken and waffles from FarmerBrown-Little Skillet. (Photo courtesy of Tasting Table)

Fried chicken and waffles from FarmerBrown-Little Skillet. (Photo courtesy of Tasting Table)

Among those dishing up the fried chicken will be: Namu Gaji, Comstock Saloon, Nombe, Pican, Miss Ollie’s, Boxing Room, Abura-Ya, The Thomas, Farmerbrown’s-Little Skillet, and Grease Box. The sweets will be courtesy of: Humphry Slocombe, Pop Art Bakeshop, Delise Dessert Café and Sweet Collections.

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Category:Chefs, Enticing Events, General | Comments (1) | Author:

True Gentlemen’s Jerky or Of Men and Meat

Friday, 5. September 2014 5:26

True Gentleman's Jerky in Sinsa Korean Flavored BBQ flavor.

True Gentleman’s Jerky in Sinsa Korean Flavored BBQ flavor.

When I — or most women — are in need of a snack, we reach for fruit, yogurt, a handful of granola, a cookie or some pretzels.

Men?

It’s meat. Always.

My husband could have had a burger for lunch and could be preparing a leg of lamb for dinner, yet if he gets the munchies, he’ll still crave a meat product of some sort.

That’s a little of the spirit behind True Gentlemen’s Jerky. It was founded by a group of guys who all went to Cal Poly San Luis Obispo together. In search of the perfect snack, they started making their own beef jerky based on a family recipe. Before long, a business was born.

True Gentlemen’s Jerky is made in the Sacramento area from Northern California beef. Recently, I had a chance to try samples.

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Category:General, Meat, New Products | Comments (5) | Author:

A Meal of A Lifetime: My Dinner at Nathan Myhrvold’s Modernist Cuisine Laboratory

Wednesday, 3. September 2014 5:28

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

 

BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.

In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

Plating in action.

Plating in action.

A reminder that you are dining in an actual science laboratory.

A reminder that you are dining in an actual science laboratory.

Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:

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Category:Chefs, Cool Cooking Techniques, Enticing Events, General, Google/Tech/Corporate Cafes, Great Finds, More Food Gal -- In Other Publications, Travel Adventures | Comments (13) | Author:

Build A Better Banh Mi

Monday, 1. September 2014 5:28

Banh mi fixiings: Sri Lankan Black Curry Chicken (foreground) and Citrusy Red Cabbage Pickles (back).

Banh mi fixiings: Sri Lankan Black Curry Chicken (foreground) and Citrusy Red Cabbage Pickles (back).

 

Banh Mi has been a touchstone in my life.

It all started years ago when I was part of a team of reporters at the San Jose Mercury News covering race and demographics. As part of our — ahem — research of various cultures and communities, we naturally tried to hit up as many ethnic restaurants at lunch time as possible. After all, what better way to learn about a culture than to immerse one’s self in its cuisine?

The first time I encountered the ubiquitous Vietnamese sandwich otherwise known as banh mi, I admit I was dubious. A fresh, satisfying sandwich for under $4? How could that be?

My low expectations matched the low price.

Of course, one bite was all it took to prove me wrong.

The sandwich was miraculous. A fresh baguette filled with lemongrass chicken, smooth pate, hot chiles, fresh herbs and the most deliriously wonderful slivers of pickled carrots and daikon. It was savory, fragrant, tangy and bright. It wasn’t a ginormous sandwich by American standards, but it was full of so much flavor and texture that it left you completely satiated.

What a bargain, too. In fact, my colleagues and I were so amazed at the bang for the buck that we jokingly started using the banh mi as our own personal form of currency.

The cost for the city of San Jose to add resources to its gang prevention efforts? That would be $3 million. Or as we liked to think of it: nearly 1 million Viet sandwiches.

Building the BART extension to San Jose? Politicians might call it $3.2 billion. We likened it to about 1 billion Viet shredded pork sammies.

Yeah, that’s how we rolled.

BanhiMiHandbook

My friend Andrea Nguyen’s newest cookbook, “The Banh Mi Handbook” (Ten Speed Press), of which I received a copy, brought back all those zany and delicious memories.

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Category:Asian Recipes, General, Great Finds, Recipes (Savory) | Comments (9) | Author: