Monday, August 24, 2015
On the morning of my birthday, my parents asked me, "What do you want for breakfast?"
The answer is always cake. Specifically, cake from Masse's Pastries, which is my favorite local bakery in Berkeley. So at 9am on a Sunday, we went for cake and tea.
So here's a little pro-tip for all you kids out there whose parents won't let you eat cake for breakfast. Just wait until you're a 20-something 'adult'. Then your parents will let you eat all the cake for breakfast you want. It's magical.
P.S. Then my friend Annelies Zijderveld of The Food Poet made me some birthday Earl Grey lollipops out of my other friend Anita Chu's lollipop cookbook!
Tuesday, August 4, 2015
If, like me, you discover yourself at that point of the summer when deadlines are heaping upon you at a mad rate because it's almost the end of summer and everything that you planned to get done (which was too much and too ambitious to begin with) in June when summer first started and everything that's gotten piled on since (beacuse it's hard to say "No" when there are seemingly open-ended months with long daylight hours),... make these strawberry, guava, and Campari ice pop-tails, and take a deep breath. In that order, please.
Seriously, the making process (aside from the freezing) takes all about 5 minutes, and you will thank me because the payoff is worth way more than 5 minutes.... which is more than I can say about the other tasks on my to-do list! Anyways, these are inspired by a good friend and collaborator of mine who was the first one to introduce me to Campari and the first one to show me strawberry guavas picked off a real life tree. Of course, strawberry guavas aren't easily available outside of SoCal, so here I've subbed in a combo of fresh summertime strawberries and guava juice. The great thing about guava juice is that it's often sweet enough where you won't need to add any extra sugar to this ice pop. Even so, it's sweet and summery and lightly exotic--not your childhood's strawberry popsicle!
Grab a ice pop, and ganbatte to all of us.
Read on for recipe....
Thursday, July 30, 2015
A few weeks ago, I was in Chicago for a week-long work trip. My head was so far immersed in Linguistics! the whole time that I barely pulled out the big hunk of a camera I insist on lugging around with me whenever I travel (hey, it's good exercise?), despite how beautifully green and vibrant and wonderful Chicago is during this time of year. Hydrangeas everyone! Flowers abloom! The riverside teeming with picnic blankets! The cityscape shimmering in a post-thunderstorm glisten! Intricate American gothic architecture! Fireflies at dusk!
I was so distracted that here are the only photos I managed to get at the Art Institute (which, by the way, was wonderful, and felt like I had stepped into Musée d'Orsay's sibling museum.
On one occasion, I did manage to get my head screwed on straight enough to get my camera out, and boy, am I glad that I did. A good linguist friend of mine, who happens to also be an expert foodie, took a a few of my colleagues and me to Avec near downtown Chicago. Tucked away in a small storefront that is reminiscent of a hipsterised, wood-paneled version of a shipping container, the tapa-s style French/Mediterranean fusion was so, so good. I have major respect for restaurants that can put together flavor combinations that surprise, and there were definitely several fun moments for the tastebuds throughout the evening.
Above: bacon-wrapped dates and a watermelon-jalapeno-cheese salad.
Below was one of our favorite salads, with season-peak stone fruit and fava beans and this uber-creamy, light, fluff of cheese. We also had this sort of fantastical roasted cauliflower dish, where the top of the cauliflower was encrusted with whole mustardseeds and baked until black, The whole thing was sauced in this sweet honey glaze and layered upon a foundation of something like yogurt or cheese (I can't remember the details). This is a dish I'm soooo going to attempt to replicate at home. I'm thinking Thanksgiving.
To fill out the meal with a substantial "main", we decided on the freshly-made, nice and sardine-y squid ink pasta, coasted with panko crumbs. The sardine-lover in me adored the fishiness, though it proved too much for some others in our party. But hey, more pasta for me! :D We finished up the evening with a cheeseplate, of which I was most excited by the mounds of bright pink, translucent quince paste. Ah, sign this girl up for good quince paste any day.