Tag Archives: Appetizer

Goat Cheese Dressing

I am always looking for new ways to dress salads. This one is a wonderful and versatile dressing that replaces any salad that calls for goat cheese. Here, I’ve dressed it on grilled asparagus and lightly tossed butter leaf lettuce. Next time, I’m trying it on roasted beets!

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Elote

Things have been a bit hectic around here so the blog posts and the home cooking have been minimal. The only cooking that really happened these past few days was to celebrate Cinco de Mayo weekend, anything that calls for Mexican food gets us excited. And of course, we had to take a trip to La Esquina for one of those meals. My daughter, Ciel, is also a huge fan.  As you can see, this girl can hold her own …corn. Friday, I made tostadas. Saturday, it was grilled fish tacos with elote (mexican grilled corn), and Sunday was La Esquina. Now that I have learned to make this, my visits to La Esquina may be cut down to once every two weeks.Image

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Salt & Pepper Prawns

For the longest time, you could not drag me to a Cantonese Chinese restaurant for the life of me. Why? Because for for about five years straight, I went every Sunday to one and we pretty much ate the same meal every single time. I probably shouldn’t complain since there are far worst places to dine at, or even the treat of getting to go out at all. But from middle school up until college, I could always predict what I was eating for dinner at 6:30p at Sea Garden. Before that, we had our Saturday routine of dim sum after Japanese Language class.

Now that I can patron my preferred Chinese restaurants, I often find myself wanting to order the same dishes I once grew tired of. One of those dishes is salt & pepper prawns, or at the right season, steamed sweet prawns with dipping sauce. So like an ungrateful brat who has matured to appreciates those earlier years and has adapted Ming Tsai’s recipe into her own.

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Kabocha Croquettes

Croquette? I had no clue what it was since I knew it only as “korroke”, the Japanese version, a panko encrusted potato-patty with minced onion and carrot and small amounts of meat, fried to a beautiful golden brown then topped with tonkatsu sauce. So when I went to Spain my first time in college, I knew I would have no problems sampling the true form of a croquette at a tapas bar. But I think a croquette will always have its Japanese roots. My ode to korroke.

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