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Caprese on a stick
I love finding new ways to serve Caprese. This time, I lightly boiled cherry tomatoes,...
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Uploaded on May 23, 2009
Scallops, shrimp, and calamari fried with Trisol
Trisol is a wheat starch food additive produced by Ferran Adria, available through...
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Uploaded on May 20, 2009
Chef Michael Young
I took this while at our Molecular Cooking class at Sur La Table in Los Angeles. There's this...
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Uploaded on May 15, 2009
Pumpkin Brulee
I'm trying to build a repertoire of desserts, which have always been my weak point for...
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Uploaded on May 15, 2009
Roasted Cherry Tomatoes
When tomatoes come in, they come in all at once. So it's tomatoes 3 times a week and you have to...
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Uploaded on May 15, 2009
Cherry Tomatoes
Cut in half, seasoned, drizzled with olive oil. Placed on parchment paper, then roasted at 400 F for 15 minutes.
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Uploaded on May 15, 2009
My Life as a Foodie Jack-o-Lantern
Halloween 2008 at our new house in Irvine. I decided to carve my podcast's logo into a...
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Uploaded on May 15, 2009
Frog's Legs
People always say these taste like chicken. You know why they say that? Because they taste like...
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Uploaded on May 15, 2009
Chicken Parmesan
Katrina's favorite. When I don't know what to make, I ask her what she'd like. I don't know why I even ask anymore.
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Uploaded on May 15, 2009
Clams steamed in White Orchard
The classic French way to steam clams is to use white wine to steam them. When the clams...
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Uploaded on May 15, 2009
Chocolate Souffle
One of the two desserts I make that doesn't come from a box.
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Uploaded on May 15, 2009
Ceviche
I love raw fish, and fish lightly cooked in citrus. I think it's nature's greatest gift to us --...
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Uploaded on May 15, 2009
Potato Blini topped with caviar
OK, maybe not caviar. It's actually Capelin roe, better known as Masago in Japanese. The recipe...
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Uploaded on May 15, 2009
Spanish Lentil Stew
One of my favorite Fall/Winter dishes to make. I pan fry some Cantimpalitos in butter and throw them right on top.
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Uploaded on May 15, 2009
Ingredients for Spanish Lentil Stew
Cantimpalitos (Spanish cocktail sausages), fresh leek, carrots, onion, lentils.
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Uploaded on May 15, 2009
Le Rustique
Camembert from France. Nutty, slightly funky, delicious.
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Uploaded on May 15, 2009
Cassoulet
A French classic dish, and the first thing I make when we have cold weather (which doesn't...
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Uploaded on May 15, 2009
Beef Jerky
Cowboy style - nothing fancy. I cut strips of london broil as thin as I can, trimmed of...
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Uploaded on May 15, 2009
Food + Cooking
molecular cooking
Egg Skewz Me?
Art-o-Mat at the Living Room
