Monthly Archives: March 2020

A True Bright Spot: My “East Bay Cooks” Honored with “Golden Poppy Book Award”

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A super easy cucumber dish that uses only a handful of ingredients. It's a featured recipe by Grand Lake Kitchen in my "East Bay Cooks.'' (Photo by Carolyn Jung)
A super easy cucumber dish that uses only a handful of ingredients. It’s a featured recipe by Grand Lake Kitchen in my “East Bay Cooks.” (Photo by Carolyn Jung)

In this stressful, challenging time, I scroll social media for glimpses of good news: chefs donating food to hospital workers, folks grocery-shopping for elderly neighbors, and everyday people trying to help lighten the mood with cheery videos and haikus.

And then I spied this gem: the news last week that my cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1) was honored this year with a “Golden Poppy” award by the California Independent Booksellers Alliance. It recognizes “the most distinguished books written by writers and artists who make Northern California their home.”

I couldn’t be more thankful for the incredible recognition. I share it with the talented team whom I had the privilege to work with to make this book a reality: photographer Eva Kolenko, Clair Mack at Rule & Level Studio, Figure 1, and of course, all the chefs and restaurateurs who participated.

I salute you all with a virtual toast — as well as this easy, addictive recipe from the book to enjoy. After all, times like these when we limit trips to the grocery store, call for dishes that come together with few ingredients.

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Armenian Pizza — Why Don’tcha?

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Get a taste of Armenian pizza -- topped with a flavorful lamb-tomato mixture.
Get a taste of Armenian pizza — topped with a flavorful lamb-tomato mixture.

When California’s shelter-in-place mandate first went into effect during this pandemic, my husband peered into the fridge and cupboards with increasing anxiousness.

Like a good wife, I merely patted him on the shoulder reassuringly and said, “I got this.”

And I did.

As I told him, even if all we had was flour and water, we would still be fine. Because if bread is the staff of life, then flour is life, itself.

After all, that’s all you need to make some basic flat breads, sourdough, dumplings, pasta, and pancakes.

Throw in eggs and some oil, and you really have it made.

And of course, at this point, we still had plenty more than that.

That’s why I thought it the perfect time to try my hand at “Lahmajo,” otherwise known as Armenian pizza. I mean, how good does that sound, right?

It’s from the marvelous cookbook, “Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia” (Chronicle Books, 2019) by San Francisco cookbook author Kate Leahy, San Francisco photographer John Lee, and Los Angeles chef and recipe writer Ara Zada.

The book, of which I received a review copy, is the perfect escape now, too, because it transports you through words, photos and dishes to Armenia, a tiny country in the mountain Caucus region between Asia and Europe.

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Coconut Collaborative: A Dairy-Free Deep Indulgence

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Small yet mighty in satisfaction.
Small yet mighty in satisfaction.

It’s tiny. But it’s oh-so-big on decadence.

The Coconut Collaborative’s Chocolate Dessert Pot is thick and fudgy, and tastes like velvety dark chocolate ganache. Close your eyes, and you can easily imagine enjoying it out of a crystal goblet at a fine restaurant, not out of a plastic cup in your own kitchen.

What’s more, it’s dairy-free.

That’s because it’s made with coconut cream.

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Sheet-Pan Pancakes

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Is it breakfast? Or dessert? It's kind of both.
Is it breakfast? Or dessert? It’s kind of both.

I’m sure I’m not alone these days when it comes to inventorying my kitchen.

Lately, it goes something like this:

All-purpose flour. Oh, thank gawd there’s still some!

A half-pint of blueberries grabbed at the last minute at the grocery store a week ago. Half a pint? That’s it??? Why didn’t I think to get more?!?! What a moron.

Half a gallon of heavy cream that expires in five days. Wait. What??

A bag of walnuts. Woo-hoo, precious protein, baby.

A nearly empty bag of almond flour in the far reaches of the freezer. When did I even open this? (Dips finger in to try some.) OK, I think it still tastes OK. I haven’t keeled over yet.

And so it goes.

That, my friends, is what led me to try making Martha Stewart Living’s “Sheet-Pan Pancakes.”

Because let’s face it, we all need a respite from CNN, daily press conferences, and ever-growing statistics on this pandemic that’s remade the world as we knew it.

What we need is pancakes. Because pancakes have had the uncanny power to put a smile on our faces as far back as, well, the invention of pancakes. When you start the day with pancakes, you know it’s going to be a good day. And we can all surely use more of those kind of days right now.

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Sushi The Easy Way: Asparagus and Scrambled Egg Scattered Sushi

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It's like a deconstructed maki roll, which means it's so much easier to make, too.
It’s like a deconstructed maki roll, which means it’s so much easier to make, too.

At times like this especially, it pays to have a well-stocked pantry loaded with spices, condiments, and dry goods from around the world.

My husband used to joke that our kitchen shelves runneth over with star anise, Sichuan peppercorns, yellow mustard seeds, cumin, pimenton, garam masala, za’atar, togarashi, and so much more.

Now, with a mandate to shelter in place during the coronavirus crisis, he is definitely grateful that I am such a culinary pack-rat.

Because that meant that after grabbing a bunch of fresh spring asparagus at the market just before the request came down to stay home as much as possible, I was able to easily make “Asparagus with Scrambled Egg Scattered Sushi.”

It’s from the new cookbook, “Japanese in 7: Delicious Japanese Recipes in 7 Ingredients or Fewer” (Kyle Books), of which I received a review copy. It’s by Kimiko Barber, a Kobe-born self-taught Japanese cook.

As the name implies, the recipes all require seven ingredients or fewer. Barber takes a little liberty with that because some recipes will require the making of sub-recipes to complete, which will add up to more than seven ingredients all together.

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