Warm Up At Flaming Ox

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Braised pork belly with rice at Flaming Ox.
Braised pork belly with rice at Flaming Ox.

In these challenging economic times when people fume at the price of a fast-food burger meal, they ought to consider that for not much more, they can sit down to a far more flavorful, nutritious, and soulfully satisfying dish at a place like Flaming Ox in San Jose.

For about $16 to $18, you can enjoy a Taiwanese specialty rice or noodle bowl in a sizeable portion that’s sure to warm you through and through, which is what I found when I was invited in as a guest of the restaurant recently.

On the wall at the restaurant.
On the wall at the restaurant.

The casual cafe opened 10 months ago in the same strip mall as City Sports Club on East Brokaw Road. It is the brainchild of Eric Chung, a chef of Taiwanese heritage, who was a former lead chef cooking Asian food at Apple in Cupertino before launching his food trucks.

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Irresistible Chocolate Hazelnut Cookies

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Plenty of chocolate, hazelnuts, and Nutella make these cookies unforgettable.
Plenty of chocolate, hazelnuts, and Nutella make these cookies unforgettable.

Get ready for a cookie that will flat-out seduce you.

Think chocolate chip cookie — but one made extra special with hazelnut flour in the dough, oodles of chopped chocolate, and streaks of creamy Nutella.

If you aren’t smacking your lips yet, you absolutely will when a tray comes out of your oven.

“Chocolate Hazelnut Cookies” is a recipe from the new cookbook, “Zoe Bakes Cookies” (Ten Speed Press), of which I received a review copy.

It was written by Zoe Francois, the Minneapolis pastry chef, creator of the Zoe Bakes website, and star of her own series, “Zoe Bakes,” on the Magnolia Network.

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Delights at Dalida

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The showy black cod at Dalida in San Francisco.
The showy black cod at Dalida in San Francisco.

There’s no denying that Chef Laura Ozyilmaz is tough, having fought her way back from elimination on “Top Chef’‘ to win “Last Chance Kitchen” to gain another shot at victory.

In the end, she may not have won the overall competition, making it as far as one of the last four competitors standing. But she won over many fans for her gumption and creative dishes. That she did all this while in the midst of opening Dalida in San Francisco, her restaurant with her chef-husband Sayat Ozilmaz, makes it doubly impressive.

Even before “Top Chef,” Dalida was a hard reservation to come by. It’s easy to see why, when you consider that this Eastern Mediterranean restaurant was opened by two chefs with impressive pedigrees.

The open kitchen.
The open kitchen.

The couple met while studying at the Culinary Institute of America in New York. Sayat, originally from Turkey, went on to work at Blue Hill at Stone Barns in New York, Le Bernardin in New York City, and the Culinary Institute of America at Greystone in St. Helena, while Laura worked at Cafe Boulud in New York City, Mugaritz in San Sebastian, Eleven Madison Park in New York City, Del Posto in New York City, and Saison in San Francisco.

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Get Saucy With New Hodo Tofu & Sauce

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New heat-and-serve Hodo Japanese Teriyaki Tofu & Sauce kits offer up a nourishing meal in a flash.
New heat-and-serve Hodo Japanese Teriyaki Tofu & Sauce kits offer up a nourishing meal in a flash.

Always inventing and reinventing, Oakland’s Hodo Foods has debuted a new line of fully cooked tofu & sauce packages that are sure to make meal prep a whole lot easier and faster.

Made with the company’s organic tofu, these convenient, refrigerated kits come in three varieties: Korean BBQ, Japanese Curry, and Thai Red Curry.

I had a chance to try samples of the latter two. Each comes with a package of extra-firm tofu along with two packets of sauce.

Find the new kits in the refrigerator section of select grocery stores.
Find the new kits in the refrigerator section of select grocery stores.

The tofu is not a solid brick, but rather a clump that has been vacuum-sealed. So, unless you take the time to actually use a knife to cut it into bite-size pieces, your dish will not look exactly like the photos on the packages that show the tofu in nice neat bite-sized cubes. If precise pieces are not paramount, just use your fingers to easily crumble the tofu instead.

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Red, Red Wine — As In Brownies

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A little bit of Merlot in the batter makes these brownies extra delicious.
A little bit of Merlot in the batter makes these brownies extra delicious.

Have a splash of red wine leftover?

Sure, you could just drink it.

Or you could stir it into the batter of these dreamy, fudgy, rich brownies.

OK, now we are talking.

“Red Wine Brownies” is a recipe from the new “Sweet Tooth” (Clarkson Potter), of which I received a review copy.

It was written by Sarah Fennel, a New York City self-taught baker, photographer, and creator of the website, Broma Bakery.

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