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Republique’s Fig-Tahini Cookies

Posted on May 25, 2020 by foodgal 2 comments

These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.

Mochi, gummi bears, springy noodles, and ideal chocolate chip cookies.

What do they have in common?

A certain chewiness that I can’t resist.

And “Fig-Tahini Cookies” possess that ideal attribute in abundance.

It’s evident not only in the consistency of the cookie, itself, but also in the chopped dried figs hidden throughout.

The recipe is from “Baking at République: Masterful Techniques and Recipes” (Lorena Jones Books, 2019), of which I received a review copy.

The cookbook is by Margarita Manzke, co-owner of Republique restaurant and bakery in Los Angeles. The book, written with former Los Angeles Times food writer Betty Hallock, features all the favorite pastries, cookies, cakes and pies from this fabulous bakery that’s a must-stop whenever my husband and I drive to Los Angeles.

Black Cod with Hoisin and Ginger Sauces

Posted on May 22, 2020 by foodgal Leave a comment

Are you salivating yet?

You should be — because “Black Cod with Hoisin and Ginger Sauces” is one of those gifts of a dish.

It’s incredibly easy, made with a succulent fish that’s forgiving should you accidentally overcook it, and amped up with a compelling sauce that’s a whirlwind of ginger, honey, garlic, chili paste, hoisin and soy sauce.

In short, it eats like classic Chinese steamed fish with ginger and green onions — but has a much more powerfully tasting presence.

The recipe is from Henry’s End restaurant in Brooklyn via Epicurious.

Paella, Anyone?

Posted on May 20, 2020 by foodgal 3 comments

My chicken, broccolini and spring garlic paella that I made with the help of Teleferic Barcelona's paella kit. With it, the restaurant's to-go red sangria. — My chicken, broccolini and spring garlic paella that I made with the help of Teleferic Barcelona’s paella kit. With it, the restaurant’s to-go red sangria.

If you’re craving some saffron-scented paella — and want to put your cooking skills to the test — Teleferic Barcelona makes it easy to do so now.

The Spanish restaurant, with locations in Walnut Creek and Palo Alto, is now selling paella kits that you can pick up or get delivered.

Choose from kits that serve 2 or 4, and are designed to make traditional paella, squid ink paella or fideua. The kits are priced from $43 to $72.

The Palo Alto restaurant in the Town & Country Village, which has its own little merkat or market attached, invited me last week to test drive a kit on the house.

Teleferic Barcelona's kit that I used. — Teleferic Barcelona’s kit that I used.

The $48 basic paella kit comes with a paella pan, bomba rice, olive oil, Spanish crushed peppers, paella seasoning mix, and the restaurant’s own jarred sofrito. Just add your own stock or broth, as well as vegetables and protein.

“Cooking For Good Times” — Sort Of

Posted on May 13, 2020 by foodgal One comment

Quinoa with cauliflower, olives, oranges, and herbs -- a dish for good times and more challenging ones. — Quinoa with cauliflower, olives, oranges, and herbs — a dish for good times and more challenging ones.

Ah, yes, it seems like a lifetime ago — though it was merely a few bewilderingly months back — that I was contemplating a trip to Chicago later this year.

How I looked forward to taking one of those architecture-themed boat ride tours on the lake that I’d heard so many good things about. How my husband was salivating at the thought of deep-dish pizza and loaded Chicago-style hot dogs. How I had looked forward to trying one of the restaurants by chefs Stephanie Izard and Paul Kahan. How I had already circled on my calendar the exact week I should start trying to snag a coveted reservation for my bucket-list meal at Alinea.

So much for that.

I have friends who swear they’re curtailing any traveling whatsoever until a vaccine is available to defeat this deadly virus. Me? I can’t say that getting on an airplane holds any appeal for the foreseeable future. If I do venture out of my area when restrictions are finally lifted, I think the car is the way to go, because I wouldn’t want to be too far from home with so many ifs, ands or buts still looming on this precarious horizon.

So for now, I’ll just experience Chicago vicariously, through Kahan’s newest cookbook, “Cooking for Good Times: Super Delicious, Super Simple” (Lorena Jones, 2019) by Kahan.

There’s a sweet irony to the title, isn’t there? Because many would say that we as far from good times as it gets.

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

Posted on March 30, 2020 by foodgal 2 comments

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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