20/20 Carrots

They might not improve your vision, but they sure taste good.

For the longest time, I was both proud and perhaps a bit smug that I was the only person in my entire family — extended included — who did not need glasses.

That’s quite the achievement, too, considering how many Asians tend to be myopic.

I thought I had escaped that fate, as I remained spectacle-free through my teens, despite the fact that my parents, brothers, cousins, aunts and uncles all grew up wearing those familiar round or cat-eyed black, plastic frames.

My dreams came to an abrupt end, though, when my older brother Dale took me to the Department of Motor Vehicles one day to get my driver’s license. I had studied the manual like crazy so that I’d do well on the written and driving tests. But who knew it was the simple eye test that would do me in?

I guess I should have known what was in store as I stood in line and stared at the eye chart hanging some feet away behind the counter. As hard as I squinted, I still could barely make out anything on it. Once I got closer, though, I thought surely I would. My brother even coaxed me to get out of line, inch closer to the counter and try to memorize the chart before my turn was called. I did give that a try. But as luck would have it, they closed the line that I was in, and shifted us to another line — with a totally different eye chart. Curses!

Read more



A Bake Sale Not to Miss, Meet Cookbook Author Carol Field & More

Pastry Chef Christina Tosi will be selling cookies and Crack Pie, the recipes of which are in her new cookbook.

A Chance to Buy Sweets from Momofuku Milk Bar and Absinthe

Consider this the ultimate bake sale.

Nov. 9, from noon to 3 p.m., the private dining room at Absinthe in San Francisco will be transformed into exactly that with baked goods for sale by Absinthe Group’s Executive Pastry Chef Bill Corbett and Pastry Chef Christina Tosi of New York’s Momofuku Milk Bar.

Tosi is in town to promote her new cookbook, “Momfuku Milk Bar” (Clarkson Potter). She and Corbett worked together in New York at wd~50.

Among the goodies for sale that afternoon will be Corbett’s Oatmeal Cream Pie ($3.50 each) and German Chocolate Candy Bar ($4 each), as well as Tosi’s famous Crack Pie ($5.25 per slice) and assorted cookies ($1.85 each).

She’ll also have copies of her cookbook on hand for purchase.

A portion of proceeds from the bake sale will benefit the San Francisco Food Bank.

Late that evening on Nov. 9, Tosi will be at Omnivore Books in San Francisco, 6 p.m. to 7 p.m.

She’ll talk about how she got into baking, and sign copies of her book.

Additionally, Nov.  10 at 6 p.m., Tosi will do a cooking demo and book signing at Williams-Sonoma on Union Square in San Francisco. Books must be purchased at the store to be signed.

Pop-Up Dinner at Coi in San Francisco

Absinthe Executive Pastry Chef Bill Corbett also will be putting in an appearance at Coi in San Francisco on Nov. 14, when he’ll be part of a group of chefs doing a pop-up dinner there that night.

Read more




FigCello is Fig-A-Licious

A new brandy made from black Mission figs. It's heaven in a glass.

Fig fans are sure to go wild for FigCello di Sonoma.

I know I sure did.

FigCello is one smooth liqueur made from black Mission figs blended with a hint of citrus, various botanicals, and distilled Wine Country grapes.

It’s the newest product from Sonoma’s HelloCello, a small artisanal distilled spirits maker. You may know its debut product, Limoncello di Sonoma.

The fig brandy, with 30 percent alcohol by volume, came about when Sondra Bernstein, owner of the Girl & the Fig in Sonoma was on the hunt for a fig liqueur for her restaurant. She approached Fred and Amy Groth of HelloCello, who were eager to take on the challenge.

Read more

Spice Blends to Spice Things Up

Grilled chicken coated in the Babblin' Babs "Greek" herb blend.

That’s exactly what Chef William Mueller of Babblin’ Babs Bistro in Tacoma, WA wants to help you do.

Owner of a five-year-old restaurant named for his late-Mom, Mueller just launched a line of all-natural, salt-free, sugar-free, MSG-free, gluten-free spice blends to give your everyday cooking an easy punch of flavor.

His six blends include: “Everyday,” “Greek,” “Lonestar,” “New Orleans,” “Thai” and “West Indies.”

Read more

Melissa Clark’s One Dish Wonder

With only five ingredients, this dish delivers big-time in flavor.

On time-pressed weeknights, I like nothing better than a one-pot dinner that cooks up in mere minutes and leaves you soulfully satisfied far, far longer.

Melissa Clark’s “Sauteed Scallops with Tomatoes and Preserved Lemon” is such a dish.

It’s from her new cookbook, “Cook This Now” (Hyperion), of which I recently received a review copy. Its 120 recipes are arranged by season and month to take advantage of your local farmers market offerings. I’ve already got half the pages bookmarked, as these are wonderfully straightforward recipes that not only entice with their flavors but with their ease of preparation.

This particular recipe by the famed New York Times food writer has only five ingredients (not including salt and pepper), but tastes like so much more.

Read more

« Older Entries Recent Entries »