Cook it.

Recipes for inspiration in the kitchen

in le creuset: pork belly oxtail soup

The latest addition to my kitchen is this lovely bright orange 6.75-qt. Dutch (French) oven from Le Creuset. Le Creuset is a sponsor of my cooking show, Four Senses, and after being surrounded by their pretty cookware on set during season 2 production, I wanted a piece for myself.

This is my first piece of Le Creuset. I’ve heard praises sung for their French ovens, so I was stoked to get one right in time for winter when stews and roasts rule the kitchen. I got mine in a bright orange, just to make sure I don’t miss the thing sitting on my stove. ;) Orange is also the color for inducing appetite and socialability (while blue suppresses them).

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kitchen aids for the blind cook

The best revenge is success. In this case, it’s success in the kitchen. With the festive holidays around the corner, everybody’s got entertaining on the brain. As a visually impaired home cook, you can succeed this holiday season with a little help from a few friendly tools.
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cooking panang curry on “steven and chris”

Steven and Chris is one of my favorite talk shows in Canada: the boys (as their crew affectionally refers to them), their producers, and their whole staff, really, are lovely. (That’s another thing I noticed during my three-week stint as a Canadian: they use the word “lovely” a lot. I was told it’s the British in some of them.) But indeed, I love going on “Steven and Chris”—the hosts are nice and very funny. No wonder their CBC show has been syndicated in the U.S. on the Live Well Network.
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in the polyscience: sous vide pork belly bao

Last week, I posted a video about my menu for the Ikea Supper Club: five courses of small offerings that reflected both my heritage and upbringing. A month has gone by since the Supper Club, and I still reflect upon the menu fondly.

The guests seemed to thoroughly enjoy the dishes (or at least that’s what they told me), and when asked which was their favorite, a majority said it was the pork belly bao.

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igrill makes grilling easier for the blind (and sighted) chef

With Memorial Day a couple of weeks away, summer is lurking right around the corner. I can’t believe how quickly time flies. It felt like just yesterday, I was ringing in 2014 with my grad school friends, and just the other week, I was in diapers.

Okay, but really. I have a theory as to why time seems to pass by quicker as we get older. One year when you’re, say, four years old, is 25% of your life. But one year when you’re 35 years old is 0.02857142857143% of your total life. So by percentage, time becomes a smaller fraction of your entire lifetime, making it appear to happen quicker. I know I’m not the first person to think of this. Nor am I a metaphysicist. So let’s just get back to what I am an expert in: cooking and blindness.

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in the polyscience: an egg ballet for egg salad

I usually post on Tuesdays, but I didn’t get this week’s entry up in time yesterday. And no, it wasn’t because it was Tax Day. (A tangential tax story: the hubs and I sat down to do our taxes last weekend, and with my Canadian cooking show, ”Four Senses,” it got to being way over our heads, so we had to call up our CPA again and implore her to file an extension and do our taxes. I can manage my way around sharp knives, but I’m completely lost when it comes to tax code this and deduction that.)

But enough about the less jovial stuff, and on to better, more delicious things…like eggs.

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crawfish, o crawfish, you are so tiny this season

Here’s another “everything in moderation” (read: not-so-healthy) post for you.

If you’re from the deep south, particularly from Louisiana or the surrounding states, you not only know what crawfish is, you love it. Sure, those little mudbugs give some the heebie-jeebies, but not us from nearby Cajun country.

I can’t recall the first time I’d ever had crawfish straight out of its exoskeleton. I was probably in college or a recent graduate. Once I got over the miniature lobster-looking things, all bright red and steaming with their miniature, cute, harmless claws, and once I’d caught a whiff of the spicy garlic Cajun flavor, I was hooked.
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in the breville: matcha green tea ice cream

I’ve been writing a lot lately about healthy living, but as I’m a firm believer in the saying, “everything in moderation,” here’s a nice, fatty post for you this week.

The best ice cream I’ve ever had was in San Francisco. Let me preface this by saying gelato is different from ice cream—in a nutshell, gelato has less fat and churns at alower speed, thus has less air incorporated into it (read the more in-depth explanation of ice cream vs. gelato from Serious Eats)—and I’ve definitely had some amazing gelato in Italy. I’m also not referring to the ice creams I can find in supermarkets across America (Lord knows I love Ben & Jerry’s). Today, I’m talking about ice cream shops I’ve discovered during my travels or even strolling around my hometown of Houston.

In my 2011 trip to SF where I ate my way through the Bay, a friend who loves food as much as I do took the hubs and me to Bi-Rite Creamery, a little ice cream counter inside the Bi-Rite Market. Who knew a bunch of grocers could produce ice cream so heavenly?

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in the vitamix: banana berry smoothie

I’ve been writing a lot recently about athleticism, getting fit, and staying in shape. Don’t worry. This week won’t be another post on what you should and shouldn’t be doing with your life. Sort of.

This week’s post is a recipe for a delicious smoothie I created when I came across some strawberries in my fruit crisper, left over from when a friend made chocolate covered strawberries for my little Oscars viewing party.

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in the polyscience: sous vide vietnamese short ribs

Our family has been obsessed with sous vide ever since we got a PolyScience immersion circulator. The great thins about sous vide cooking are: (1) the prep is minimal (just set it and forget it); and (2) the results are perfect (granted your ingredient and ratios were perfect going in). The hubster once got overly excited about brining and let his spareribs sit in a salt bath for two days, and after an additional 72 hours in the water bath, the ribs were the best texture but way too salty.

Sous vide is a great technique for tough cuts of meat because the slow cook at low temperatures help turn the fibrous collagen into gelatinous goodness, while preserving the protein’s cell walls so that they don’t break down and leak vital juices.

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