Archive for October, 2008

Vosges Chocolates

Saturday, October 25, 2008

On Thursday night, Angie brought over two flavors of Vosges Chocolates: everyone favored the Barcelona with hickory smoked almonds and grey sea salt, in a deep milk chocolate. The almonds were chopped up, adding a little crunch, and the salt is the perfect contrast to the mild sweetness. While the curry in the Naga Bar […]

Raisin Banana Bread Pudding

Saturday, October 25, 2008

I had a little less than half of the raisin bread from the Chinese Bakery left. I had some ripe bananas, and I wanted to use them up. Naturally, the ingredients lend themselves to Bread Pudding. A couple of things to note here: organic half and half is a bit thinner than regular, at least […]

Angel Hair Pasta with Shrimp, Pork, and Slow Roasted Tomatoes

Friday, October 24, 2008

I didn’t write a recipe, but here exact measurements are not important, and I just wanted to give one example of a use for those slow roasted tomatoes. Here, I sauteed some garlic in olive oil, ground pork, shrimp, and the slow roasted tomatoes (chopped) with some angel hair pasta, making a quick and easy […]

Curry Beef Skewers

Friday, October 24, 2008

I hesitate to call these Curry Beef Skewers because the curry isn’t so pronounced that you’ll think of this as a curry dish. However, the curry is what makes it extra special and your guests will be asking, what makes this beef so good?
Skewering does take a bit of work, but it’s an otherwise very […]

Monster Sushi

Thursday, October 23, 2008

Monster Sushi Monster Sushi uses fresh ingredients but it’s nothing outstanding. I consider it the Japanese version of a diner. They have a broad menu of sushi, rolls, noodles, and other entrees. It’s not too bad, not too great, high enough turnover to ensure freshness, but skill lacks refinement, and everything kind of tastes the […]

Slow Roasted Tomatoes

Thursday, October 23, 2008

Now that tomato season is over, you won’t be able to get those wonderful farmer’s market tomatoes. You’ll need this recipe to deal with the supermarket quality ones, or more like non-quality ones. I make this in large batches because it’s work intensive but stores well. I wish I made 4 times this amount.

Lunch at Punch

Wednesday, October 22, 2008

I’ve had brunch at Punch Punch before, but today we had lunch, which is a completely different menu. Lon and Ekta chose the Fresh Pappardelle with Veal Bolognese, which was the wise choice, a fresh al dente pasta (of one of my favorite shapes) and meat sauce just can’t go wrong. The purple carrots and […]

Sweet Toast

Wednesday, October 22, 2008

Sweet Toast is a Taiwanese Cafe food, found in casual places in NY like bubble tea shops. I guess it’s really Chinese junk food, but I can’t help it, I love it! It’s so simple though, I never buy it anymore. I just make it.

It’s made with thick-cut (or buy unsliced and cut yourself) Chinese […]

Kwong Hop Inc.

Tuesday, October 21, 2008

My mom has been getting tofu from
Kwong Hop Inc. 5131 74th Street, Elmhurst, NY 11373 for years. I highly recommend going for the freshest tofu (pre-packed or not), fried tofu, Do Fu Hwa, or soy bean milk. Don’t be confused when you arrive. There is no retail store. You’ll see a […]

Do Fu Hwa

Tuesday, October 21, 2008

Do Fu Hwa is a silky soft soy pudding/custard served with ginger syrup, warm or chilled. I prefer cold, which is more of a dessert, like a tofu flavored jello/custard, not so sweet tofu flan? Served warm, it’s more of a breakfast, an alternative to soy bean milk. It can only be found at tofu […]