Have you ever enjoyed a dark ‘n’ stormy? I only discovered the dark rum, ginger beer and lime cocktail about a year ago, slurping up quite a few while watching a friend compete in windsurfing races last spring and summer.
Not being a huge fan of rum, I was a bit skeptical at first, but the ginger and lime components won me over.
I love the refreshing tang of lime and the spicy zing of ginger – perfect for either a warm summer’s day or a frigidly windy but confusingly sunny spring afternoon, and we get plenty of the latter in San Francisco.
But now that I’ve thought to swap out the rum for my much more beloved gin, I don’t think I’ll be returning to the original. Nor to my other warm weather go-to, a standard gin and tonic. (more…)
This might be the easiest dinner ever. Prep takes mmmmmmmm … maybe five minutes, involving only a little basic slicing and the rubbing and sprinkling of spices. Then the oven works its magic for 45 minutes or so while the scent of roasted chicken wafts through the air, tickling noses and taste buds alike.
And have you ever had roasted cabbage before? It’s heavenly. You should try it. Especially if you think you don’t like cabbage. The sweet cabbage develops this nutty, charred flavor and crispy edges that drive me so absolutely bonkers that I make brilliant decisions. Like roasting an entire, giant cabbage for just two people’s dinner. Operation Super Awesome Lunch Leftovers: Complete.
Thick slices of cabbage get layered across the bottom of a casserole dish, then topped with bosc pear halves and sprinkled with spices. Think of this as the platform for roasting the chicken legs.
Chicken gets the spice rub-down. I chose a mix of coriander, ginger and just a little garlic to go with the pears. (more…)
I’m a crispy chickpea addict. A year and a half ago, this snack ushered me through weeks of studying for the bar exam during Summer 2010, and (especially after passing the exam) I’ve felt indebted to it ever since.
So in some weird way, it made sense to include this snack – which stood
by my side in my mouth during some of my more miserable moments – in the dessert bar I created for family and friends to enjoy on an evening celebrating one of the consistent sources of happiness during the past decade of my life: my relationship with Jay. But the inclusion of chickpeas also made sense from another perspective.
In retrospect, I realized that the desserts I chose to serve at my wedding very much reflected a sugary timeline of my life and development.
Fudge and toffee represented the beginning, when I learned my mother’s precision and the importance of following candy recipes exactly. Sometimes, my mind would wander, my wrist would ache from stirring, and I would lose focus. That’s code for: I burned and threw out quite a few bad batches along the way. But if I hadn’t learned then, I probably would have scorched a lot of chocolate instead of melting it into delightfully rich truffles.
Quite a few years later, I began experimenting with caramels, and after quite a bit of testing, I finally came up with my own basic recipe. Eventually, that recipe blossomed into the fleur de sel and bourbon spice caramels friends and family enjoyed at our wedding.
In the past year or two, I have taken more risks – in life and in the kitchen – which was reflected in the more innovative cashew-bacon brittle and s’mores brownie bites that disappeared so quickly.
But back to making crispy chickpeas … (more…)
I’m sick. Again. Jay brought something home at the beginning of the week, and the stuffy nose, plugged up ears and sore throat are now launching a full attack on my immune system.
Anyone else think sore throats are the absolute worst? Even cough drops aren’t helping me out this time around. To feel any relief whatsoever, I have to keep pumping hot herbal tea down my throat.
Normally, that would mean quite a few bags of tea – not to mention trips to the restroom. But as I sucked down my initial mugful this morning, I boiled up a potful of homebrewed tea.
It might sound complicated, but it’s not. For me, uncomplicated is key when I’m sick.
I had some cinnamon sticks and a leftover nub of ginger on hand, so I just boiled them with a lot of water while marking up a licensing agreement during the first 45 minutes of work this morning. And I’ve been going back to refill my mug ever since.
The spicy ginger and warming cinnamon, along with a squeeze of acidic lemon and several squeezes of honey, have given me so much relief from this horrible sore throat – way more effective than costly and, for me, ineffective cough drops. (more…)
San Francisco has handed me some winter sorbet weather recently: very sunny skies, and strong but warm winds.
Back when I lived in Los Angeles, we called it Santa Ana winds, but I don’t think the same lingo applies to Northern California. Up here, people call it earthquake weather. But that’s a bit over-dramatic and scare tactic-y for my taste. Hence, I’m calling it winter sorbet weather.
While raspberry zinfandel sorbet absolutely knocked it out of the park for Thanksgiving dessert, I must admit I might never have gone down that road had I not first experimented with the overabundance of Warren and Bosc pears I received courtesy of Frog Hollow Farm.
In an effort to ensure they didn’t go bad, which is a problem I constantly face with pears even though I love the juicy fruit, I put some to use in a sorbet.
My inspiration came from a scoop of pear sorbet I had enjoyed a little over a year ago in Paris on a brisk Autumn day. It wasn’t too sweet, but tasted exactly as I imagined a juicy, frozen pear would. (more…)