Ruth Reichl’s Spicy Korean Rice Sticks with Shrimp and Vegetables

A comforting Korean dish that can be made a flash.

A comforting Korean dish that can be made a flash.

 

When times are tough, some people find solace in chocolate. Or wine. Or endless handfuls of potato chips.

Not Ruth Riechl.

When Gourmet magazine abruptly shut down, its former editor in chief came in to clean out her office. The place was deserted with nothing but empty drawers and cabinets to greet her when she was surprised by the arrival of four friends. They had flown in from California to offer their support.

They gathered up Reichl, and together rode the subway to Flushing to commiserate over a feast of Asian food. At the end of it all, one friend, Laurie Ocha, a former executive editor at Gourmet who is married to Pulitizer Prize-winning food writer Jonathan Gold, gave her a present to take home.

It was a package of Korean rice sticks, which she hoped would inspire Reichl to forge ahead. It did the trick, and “Spicy Korean Rice Sticks with Shrimp and Vegetables” is one of the memorable recipes in her newest book, “My Kitchen Year: 136 Recipes That Saved My Life” (Random House), of which I received a review copy.

MyKitchenYear

This is a cookbook, in which the recipes couldn’t be more personal. Each has played an important role in Reichl’s life, and she shares affecting and lovingly honest reasons why.

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Join the Food Gal and Saratoga’s Hachi Ju Hachi For A Cooking Demo

MacysHachiJuHachiChef-Owner Jin Suzuki of Saratoga’s Hachi Ju Hachi is so finicky about his ingredients that he even makes his own salt.

At his restaurant, he practices the art of washoku: traditional Japanese food based on the principles of harmony, balance, simplicity and restraint.

Experience a taste when Suzuki joins me for an inspired cooking demo at 6 p.m. March 14 at Macy’s Valley Fair in Santa Clara.

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New Chef Bringing Table-Side Service Front & Center to Bourbon Steak at Levi’s Stadium

http://www.foodgal.com/2015/07/bourbon-steak-scores-at-levis-stadium/

Executive Chef Lee Bennett putting on a show with crepes Suzette at Bourbon Steak at Levi’s Stadium.

 

Raised in Yorkshire, England, Executive Chef Lee Bennett was head chef at Gordon Ramsay’s Savoy Grill, worked at Alain Ducasse’s Hotel Plaza Athenee in Paris, and has cooked at events for the likes of David Beckham, and the royal family.

Now, he’s bringing his years of classical training and a bit of British sensibility to Bourbon Steak & Bourbon Pub at Levi’s Stadium in Santa Clara.

Most notably with table-side service with carts, which he hopes will distinguish Bourbon Steak from other steakhouses in the area.

“The older people remember table service and love it,” Bennett says. “And it’s so old-fashioned that Millennials have never seen it, so they think it’s cool.”

Each day, Bennett plans to feature a rotating special done table-side. It will include everything from beef Wellington or Dover sole finished table-side to bananas Foster flamed in front of diners.

Last week, I had a chance to check out the new offerings, when I was invited in as a guest of the restaurant.

Bennett took over the helm at the steak house and adjacent Bourbon Pub in January — just in time for the Super Bowl. Although his wife is American, Bennett says he was still getting the hang of football in the states, when the big game descended upon him.

“I don’t know the game too well,” he says with a chuckle. “But it was a phenomenal experience. We opened up the restaurant after the game because Beyonce, Stephen Curry and others wanted a bite to eat. It was great!”

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Nopi’s Lamb Meatballs with Warm Yogurt and Swiss Chard

Meatballs bathed in a rich, warm yogurt sauce.

Meatballs bathed in a rich, warm yogurt sauce.

 

A great meatball is a fine thing.

Especially one bobbing in a rich, creamy sauce that transports you from the first indulgent taste to a faraway land.

That’s what you’ll get with “Lamb Meatballs with Warm Yogurt and Swiss Chard.”

It’s from the new cookbook, “Nopi” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully, of which I received a review copy.

Ottolenghi, of course, is the masterful owner of a slew of restaurants in London and the author of several cookbooks that pretty much land on the best-seller’s list every time he publishes one.

Scully is his head chef of Ottolenghi’s fine-dining establishment, Nopi.

Nopi

The book contains more than than 120 recipes, combining Ottolenghi’s Middle Eastern roots with Scully’s Malaysian heritage.

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Pique — Taste the Newest Revolution in Tea

A new way to enjoy tea.

A new way to enjoy tea.

 

Pique will definitely pique your interest and taste buds.

Imagine brewing a cup of tea — without any loose leaves or tea bag involved.

Pique makes it possible with its genius tea crystals.

Simon Cheng, who grew up in Hong Kong and California, founded the San Francisco company. A lifelong tea aficionado, he wanted to find a better, more convenient way to enjoy a cup of tea.

So, he brewed tea, then removed the leaves, before distilling it into crystals that are packed into individual one-cup packets.

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