View all posts filed under 'General'

Hankering for Hawaii Part I: Taro and Sweet Potato Chips Fried to Order

Wednesday, 16. April 2014 5:25

Taro and sweet potato chips fried to order for you.

Taro and sweet potato chips fried to order for you.

OAHU, HAWAII — If you’ve spent any time snacking in Hawaii, you’re only too familiar with those ubiquitous bags of taro and sweet potato chips by Hawaiian Chip Company.

They’re irresistible — big, crunchy slices of speckled taro, orange sweet potato and deep purple sweet potato fried up crisp with the taste of their natural root veggie sweetness shining through.

They’re everywhere on the islands — stocked in ABC Stores, Costco, Wal-Mart and Long’s Drugs.

They’re so beloved that whenever we travel to Hawaii, my husband’s sister always pleads for us to tote back a few bags to California for her, since you can’t get them outside of the islands unless you mail-order them.

What the chips are made from.

What the chips are made from.

What’s even better, though — is getting them fried fresh to order.

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Category:General, Great Finds, Travel Adventures | Comments (5) | Author:

Joanne Chang’s Big White Chocolate, Almond and Cherry Cookies

Monday, 14. April 2014 5:25

Imagine these tucked into your Easter basket.

Imagine these tucked into your Easter basket.

 

Easter may be all about chocolate eggs and marshmallow Peeps. But I think it should be about cookies.

But then again, I think every day should be a cookie day.

And this cookie has it all: A twinkle of color in keeping with that festive holiday. Chocolate for tradition’s sake. And almonds for their symbolic promise of hope.

“Big White Chocolate, Almond and Cherry Cookies” is a recipe by Pastry Chef Joanne Chang that was originally published in the December 2013 issue of Food & Wine magazine. The recipe by the chef-proprietor of Flour Bakery in Boston was originally called “Big White Chocolate, Almond and Cranberry Cookies,” but I substituted dried cherries for the dried cranberries to make it more appropriate for this time of year.

The recipe uses three different flours — all-purpose, bread and almond. They give the cookie great texture. They are thin and crisp on the edges,, but stay thick, soft and chewy in the centers. The white chocolate gives the cookies a good measure of sweetness, the cherries add a subtle fruity tang and the almonds a lovely crunch. It’s a cookie that hits all the notes.

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Category:Chefs, Favorite Cookie Recipes, General | Comments (6) | Author:

Lure + Till Takes Root in Downtown Palo Alto

Friday, 11. April 2014 5:25

First of the season Alaskan halibut at Palo Alto's Lure + Till.

First of the season Alaskan halibut at Palo Alto’s Lure + Till.

 

What was once a senior care facility in downtown Palo Alto has morphed into a splashy new boutique hotel and restaurant.

The eight-story Epiphany Hotel, a Joie de Vivre property, opened at the end of March after a  year of demolition that took the structure down to the studs, followed by nearly two years of construction.

The six-story mosaic of El  Palo Alto, the 1,000-year-old coastal redwood for which the city is named, was kept on the outside of the building. Moreover, throughout the structure there are nods to both that tree and to the city’s prominent place in Silicon Valley history. For instance, binary code is used as lighted artwork in the lobby. Historic maps of Palo Alto adorn hallways. Room rugs are woven with tree images. Cocoon-like “hoodie” chairs on the mezzanine not only have built-in outlets but were designed to be noise-cancelling. And perhaps in the ultimate oxymoron, the desks for all those hustle-bustle guests who never met an electronic device they didn’t like were made by the Amish.

Only in Silicon Valley: binary code as art.

Only in Silicon Valley: binary code as art.

The chic lobby.

The chic lobby.

Now, I’m not in the habit of snapping pictures of urinals in the men’s room. But this one was too good not to memorialize after being escorted in by the general manager. Yes, in the men’s room of a hotel just a stone’s throw from Stanford University, you will find this unique urinal, a deprecating symbol of the Big Game rivalry between the two institutions.

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Category:Chefs, General, Restaurants | Comments (4) | Author:

The Comfort of Curry

Wednesday, 9. April 2014 5:26

A spice mix not to be without.

A spice mix not to be without.

 

My spice drawer collapseth over.

Try as I might to keep the jars and tins in neat alphabetical order, there are just far too many for all the cuisines dabbled in to do so.

In my parents’ kitchen that I grew up in, though, that never was a problem. Their spice collection snuggled neatly in one metal pan in the cupboard that held barely a dozen in total. Cloves to stud the Easter ham. Cinnamon for baking oatmeal cookies. White pepper to sprinkle into rice porridge. And that all-important jar of curry powder that my Dad would reach for whenever he made lamb curry.

Nowadays, I keep a jar of curry in my pantry for many uses. But when spring hits, I can’t help but think of lamb curry first and foremost as my Dad so often did.

His lamb curry was made in a pressure cooker, the kind that sat on the stovetop with a metal knob screwed into its lid that hissed and whistled like mad. He’d cut up potatoes, carrots and onions and throw them into the pot with chunks of lamb with plenty of chicken stock, some spiky star anise, and a few generous shakes from that curry jar — and let it all bubble away under that locked lid.

Sometimes I’d have no idea what he was making for dinner. But the moment he lifted the lid off that pot, that unmistakable aroma would fill the house, letting me know it was curry lamb night. The fragrance is so recognizable — pungently earthy, musky, even a tad sweet, and with the promise of something a little exotic.

My Dad’s version was golden and brothy — meant to be eaten with mounds of fluffy rice. All it took was one mouthful to warm you deliciously from within.

Tadashi Ono's lamb curry.

Tadashi Ono’s lamb curry.

My husband who is Japanese-American also grew up with curry and rice. But the type he is accustomed to is far more gravy-like. It’s a deep, dark pool of sauce, so thick you can barely discern what’s below until you really dig a fork into it. It’s also delicious. And like the version my Dad used to make, quite tame on the heat spectrum, compared to Indian curries.

In New York Chef Tadashi Ono’s newest cookbook, “Japanese Soul Cooking” (Ten Speed Press), of which I received a review copy, is full of home-style dishes, including ramen, tonkatsu, tempura, and donburi. It also includes a curry dish that marries both of the styles my husband and I grew up on. The sauce is a little thinner than what my husband is used to and with a scant more weight than the type I favored as a child.

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Category:Asian Recipes, Chefs, General, Recipes (Savory) | Comments (8) | Author:

California’s Only Grower of Real Wasabi

Monday, 7. April 2014 5:25

This is what real wasabi looks like.

This is what real wasabi looks like.

 

If you think that pasty blob of green garnishing your sushi platter is wasabi, think again.

The real-deal rhizome is as rare as it is pricey.

That’s why what you generally find on most sushi plates is actually a cheap concoction of horseradish, mustard and green dye, not the actual Japanese rhizome that’s extremely difficult to grow.

Nowadays, though, if you know where to look, you might find more of the real wasabi around. That’s because there’s now one grower in California cultivating it: Half Moon Bay Wasabi.

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Category:General, Going Green and Sustainable, Great Finds, More Food Gal -- In Other Publications, New Products | Comments (3) | Author: