Category Archives: Recipes (Savory)

For the Year of the Rabbit, Roast a Chicken with Soy and Whiskey

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A refined version of a Chinatown classic.

Are you pleasant, affectionate, gentle, artistic, sophisticated and cautious, and think you have just so much in common with Francis Ford Coppola, Jet Li and Brad Pitt that it’s uncanny?

Then, you my friend, were born under the Year of the Rabbit, as were those celebs, according to Bay Area writer Rosemary Gong’s educational “Good Luck Life, The Essential Guide to Chinese American Celebrations and Culture” (Harper Paperbacks).

Those of us not lucky enough to be born under that fortuitious sign can still celebrate the start of the Lunar New Year on Feb. 3 in a glam way with this “Roast Chicken with Ginger and Soy-Whiskey Glaze.”

The recipe is from revered Chef Jean-Georges Vongerichten’s “Simple to Spectacular” (Clarkson Potter).

A whole chicken is always a dramatic centerpiece, but even more so on Chinese New Year, because whole poultry is a symbol of health and unity of family.

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Elegant Crackers and Dip for New Year’s Eve

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So thin and so crisp.

You could almost float away on these crackers as they’re so thin, light and delicate.

34° Crispbread is a wonder — round, fragile wafers that are made from whole wheat flour, salt and natural cheese flavor, then baked until shatteringly crisp. The name comes from the latitude of Sydney, Australia, where company founder Craig Lieberman hails from. The product is inspired by his favorite Australian crispbread.

Now made in Boulder, Colo., the crackers come in six varieties: Whole Grain, Natural, Sesame, Cracked Pepper, Rosemary, and Lemon Zest. They’re sold at Safeway, Whole Foods and Walmart. Nine crackers have a total of 35 calories. A 4.5-ounce box is about $4.99.

I had a chance to sample a couple of boxes recently. I especially liked the Cracked Pepper variety with is subtle hit of spice. The crackers crumble easily so handle them gently. But they can stand up to the likes of charcuterie, cheese and all manner of dips if you spread them on with a knife rather than dunking them.

Sardine rillettes to whip up in 10 minutes.

I served them over the holidays to great acclaim with food writer and blogger superstar Dorie Greenspan’s “Sardine Rillettes.”

The recipe is from her new book, “Around My French Table” (Houghton Mifflin Harcourt).

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Wishing for a Crabby New Year

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Ring in the New Year with Dungeness crab cooked in beer.

I’ve got the TV set for watching the glittery ball drop in Manhattan’s Times Square and the fireworks exploding in technicolor over San Francisco.

I’ve got a bottle of fine bubbly chilling in the fridge.

And I’ve got my husband geared up to do battle with the long, unruly lines at the seafood counter at the local Asian market — all in effort to snag live Dungeness crab on New Year’s Eve.

It wouldn’t be a New Year’s Eve without any of that. Nope, not in my book.

You can have your lobster. I’ll take Dungeness over that any day.

Especially on New Year’s Eve, when you just can’t go wrong with simple yet spectacular seafood and glasses of Brut sparkling wine.

Sure, you can buy already cooked crab at your local seafood market. Just make sure it’s freshly cooked and there’s a lot of turnover or else you risk ending up with dry, stringy meat. And nobody wants that.

But having grown up in a Chinese-American household, I’m used to cooking my own at home for the freshest taste. My late-parents liked to steam our Dungeness. Then, my Dad would take a cleaver to the steaming hulks and crack them with a resounding wallop before bringing the massive platter to the table, where we would all dig in, our hands getting messier by the minute.

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The Recipe for Bakesale Betty’s Iconic Fried Chicken Sandwich

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If you’ve had the pleasure of chomping down on the two-fisted, crunch-a-palooza known as Bakesale Betty’s fried chicken sandwich, you know it’s hard to forget.

Not with that impeccable golden crust, pillowy torpedo roll and mound of tangy slaw.

If you can’t make it to Bakesale Betty’s two Oakland locations to stand in line for it — and there almost always is one — you can try your hand at making one at home.

Baker-Owner Alison Barakat, who dons an electric blue wig as her alter ego, “Betty,” shares the recipe for this killer sandwich on the new, improved Via magazine Web site. Starting with this inaugural spotlight on Bakesale Betty, yours truly will be working with Via to bring you a new recipe on that site each month for a signature dish created by a landmark restaurant in the West.

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A Daring Pairing with Clam Udon

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What would you pair with this warming bowl of clam udon?

San Francisco’s Evan Goldstein knows his wine.

After all, he was only the eighth American — and the youngest ever at the time — to pass the rigorous Master Sommelier certification back in 1987.

Now, he wants you to know your wine, too — particularly the more daring varietals.

After all, we probably are way too accustomed to reaching for Chardonnay and Cabarnet Sauvignon. But when’s the last time you had the nerve to uncork an Albariño, Tempranillo, Carmenere or Touriga Nacional?

In his newest book, “Daring Pairings” (University of California Press), Goldstein spotlights 36 edgy varietals to get to know. Then, he assigned one of them to each of 36 chef friends to come up with a homecook-friendly dish.

With the chilly, drizzly weather of late, I decided to try making “Steamed Manila Clams with Udon” from Larry Tse of The House in San Francisco. The dish is paired with Albariño, a medium-bodied, crisp, dry white with plenty of citrusy acid.

An easy dashi stock is made with dried kelp, instant dashi granules, soy sauce, leek and dried bonito flakes. Udon noodles are cooked in boiling water till toothsome. And fresh clams — one of the most sustainable seafood around — are cooked until their shells open.

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