Sunday, 26 February 2012
Friday, 24 February 2012
Pan Roasted Artichokes
The microwave isn’t the way to go to maximize the deliciousness of your artichoke. For my next attempt, I went with cast iron, using this simple recipe for pan roasted artichokes as my jumping-off point.
It’s a pretty self-explanatory recipe. I used a bit more garlic — one clover per half-artichoke. I didn’t put the garlic into the pan until my artichokes were almost browned, and then I slid one clove under each half globe. The result was a piece of roasted garlic under each
It’s a pretty self-explanatory recipe. I used a bit more garlic — one clover per half-artichoke. I didn’t put the garlic into the pan until my artichokes were almost browned, and then I slid one clove under each half globe. The result was a piece of roasted garlic under each
Chickpeas With Spinach and Sausage
A couple weeks ago, Mark Bittman made a delicious-looking chickpea “stew” for his “Minimalist” column in the NY Times. The chickpeas were sauteed with olive oil and chorizo, then combined with sauteed spinach and thrown under the broiler with bread crumbs on top. I wanted to try the dish out, but had to make some adjustments for it to be “cheap eats.”
Acai berry and its juice is a deep purple colored juice, which getting more and more popular because of its benefits to our
Acai berry and its juice is a deep purple colored juice, which getting more and more popular because of its benefits to our
Thursday, 23 February 2012
Mission Hunan
Where: Mission Hunan @ 2960 16th Street, San Francisco
Due to the seven months I lived in Shanghai, I’m in the minority of Americans who know what Chinese food tastes like in China. It’s delicious, complex, and 100% different than American Chinese food.
So — for my sanity — I’ve learned to keep the two cuisines separate. When I can find good Chinese food, I go after it with zeal. American-Chinese food is something that I enjoy less, but it’s certainly useful
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