My Dad relished the simple pleasures of this particular dish.
1. My Dad never met a sweet he didn’t like. I think that’s where I get my own ginormous sweet tooth from. When my husband and I would visit on a lazy afternoon, toting an apple pie, he’d hurry to cut himself a slice even though dinner was just an hour or two away. I think he considered it his version of an appetizer.
2. Watching my Dad walk the aisles of his office at Greyhound, where he was a bookkeeper, and where my brothers and I all spent summer vacations helping out at temp jobs there. People would smile as he went by their desks, and he’d always have a friendly hello for each and everyone. It was the first time I saw my Dad as more than just Dad. I cherished seeing the respect he got from his co-workers there.
3. Crazy father-daughter dance sessions when I was a youngster. I remember putting a record on the turntable (yes, remember those!) as we’d just let loose, shimmying and shimmering together, giggling loudly the whole time, until the song ended, and we were exhausted as much by all the belly-laughing as by the dancing.
A crowd-pleaser: Grilled chicken with a sticky apricot-hoisin glaze.
When planning a backyard summer barbecue, it’s not always easy to find a fuss-free, yet exciting-tasting dish that will satisfy all guests, from kids to adults.
“Chicken Thighs with Sweet Apricot-Hoisin Glaze” fits that bill perfectly.
Before grilling, the bone-in, skin-on thighs get rubbed with a simple mix of garlic powder, cumin, ginger, cinnamon, and chile powder (just a smidge so as not to scorch tender palates).
A quick glaze comes together in a flash on the stovetop. It’s just a mixture of apricot preserves, hoisin sauce, lemon juice and minced fresh ginger that gets brushed on the chicken pieces as they cook.
The film revolves around the clash of cultures that occurs when an Indian family opens up a restaurant in France directly across the road from a Michelin-starred French one.
If you’ve seen this charming film, you know the scene I’m talking about. It’s where the young Indian Chef Hassan (played by Manish Dayal) dares to cook an omelet for the matriarch of the French restaurant, Madam Mallory (played by Helen Mirren).
He pours beaten eggs into a pan, then adds chile, tomatoes and cilantro, as well as Indian spices. When the omelet is done, he carries it over to the skeptical Madame to try. We see only the back of her as she sits broodingly at the table, fork in hand, armed with the lowest of expectations. When she takes a bite, we see her back and head stiffen ram-rod straight, as she’s jolted to attention by the deliriously delicious omelet she’s never had the likes of before.
When I was a kid growing up in San Francisco, it was not uncommon for my birthday dinner at home to consist of Chinese roast duck with plum sauce, followed by a St. Honore cake decked out with mini cream puffs.
Because Chinatown and North Beach bump up against one another, my Mom would often trek after work to pick up provisions for dinner from a nearby Chinese deli, then stroll over to an Italian bakery to buy my favorite cake.
Part Chinese, part Italian – it made perfect sense. And it was a most delicious way to celebrate. So much so that when the folks at Columbus Craft Meats invited me to create a recipe using one of their premium salami, I immediately thought of fried rice. Columbus was established in 1917 in North Beach, long before today’s craft salumi craze took hold. It’s what I grew up with, tucked into sandwiches or just nibbled by the slice out of hand.
The clever cookbook is a showcase of familiar Asian dishes (“Green Papaya Salad”), with some creative liberties taken at times (“Miso Clam Chowder), that’s highly seasoned with irreverent musings.
Take the “Rotisserie Chicken Ramen,” in which the editors anticipate your question of “Do I really need to cook this for TWO HOURS??” The answer is yes, if you want the flavor at its peak. There’s the recipe for “Dashimaki Tamago,” the traditional Japanese sushi egg omelet, in which the editors offer encouragement by writing, “I always thought making this kind of omelet was some next-level ninja thing until we started working on this book. Now I know it can be made in 10 minutes flat, and the worst thing that will happen is that it won’t be as pretty as the one in this picture.”
This Sichuan ragu is a simplified version of one from Chef David Chang’s Momofuku Ssam Bar in New York. I love this sweet-spicy, chunky ragu because it’s a change-up from the usual Italian pasta dish, yet it’s as easy and comforting as one. It’s also faster to make than an authentic bolognese.