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Lunch Series: Simple Buckwheat Sprouts & Cherry Tomato Salad

Yesterday I stopped by the Union Square farmer’s market for some fresh produce on the way to yoga. It was so eye-opening to see what was actually in season being sold! I picked up… Read More →

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Fennel Salad [ lemon, parsley, parmesan ]

I used to hate licorice or anything flavored like licorice. But after hearing people rave on and on about it in one of the recreational cooking classes I took a while back, I… Read More →

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Chinese Marbled Tea Eggs [ black tea, soy sauce, star anise ]

I wasn’t feeling so great today and really craved some comfort food. Luckily for me, Chinese comfort food is pretty healthy in the spectrum of comfort foods–not to mention easy to make. I… Read More →

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Just Tomatoes [ balsamic vinegar, olive oil, sea salt, rainbow pepper ]

After reading Tomatoland, I vowed to never again eat the tasteless red junk that comes from Florida. Would this mean a sad life without tomatoes? Luckily for me, I found Backyard Farm tomatoes,… Read More →

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Culinary School Series: Hor d’evouvres

After our final practical exam (for which I made sweet / sour braised puissant with scallion sesame rice and sauteed chard, with lemon soaked shaved fennel and toasted walnuts). It was my mother’s… Read More →

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Culinary School Series: Scallops in Black Tie (a la Daniel Boulud)

So one of our final modules focuses on culinary masters and their recipes. We covered Mario Batali, Rick Bayless, Ming Tsai, Daniel Boulud, and Thomas Keller. Things were pretty relaxed until we got… Read More →

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Culinary School Series: Cakes!

We had to learn how to frost cakes properly (no round domes!), pipe words, pipe rosettes, and make that particular pattern “web feathering”. I thought it as appropriate to make Sharon a nice… Read More →

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Culinary School Series: Creme Brûlée

These are so easy it’s almost not fair! And we got to play with the torches

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Culinary School Series: Eclairs!

At first I was confused why I had to made “2′s” with the soft dough, but soon I realized! Aren’t these pretty and we made cream puffs with the same dough.

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Lentil Soup [ kale, hot Italian sausage ]

I went up to Harlem Shambles to taste some of their different meats for Slow Food NYC and one of the things I picked up was these homemade hot Italian sausages. I had… Read More →

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New Amsterdam Market

I am not sure if I have mentioned this yet, but this summer I am interning at the New Amsterdam Market. The scope of my work has been to learn all the different… Read More →

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Culinary School Series: Croissants, Au Pain Chocolate, Pain Au Raisin, Brioche, Semolina Bread, Challah Bread

  Finally our hard work of incorporating all those “turns” (basically a butter / flour layer) in our croissant dough paid off! We made croissants (plan & almond) today as well as au… Read More →

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Lunch Series: Cheese Shipment

I got a Gilt City voucher for the Artisanal Cheese Center class + cheese shipment a while ago. You can see my class review here. I just received my cheese shipment so my… Read More →

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Culinary School Series: Bagels!

Yesterday night I dragged my slightly flu-ish self to class because I really wanted to learn how to make bagels and croissants. Despite not being able to eat them, it is still pretty… Read More →

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