|Sous vide Halibut with Rhubarb Ginger Butter Sauce, from Greg Atkinson's In Season - Photo by Wasabi Prime|
Monday, April 21, 2014
Blame it on the Spring, but the excitement of seasonal cooking is most definitely in the air. Social media feeds are being filled with blooming tulips and gardening photos of early herbs and awakening greens. It was fitting that I received a copy of acclaimed Seattle chef Greg Atkinson's new book, In Season (Sasquatch Books), right as our own garden started to come back to life.
Monday, April 14, 2014
The term kaisho is a Japanese term for a place to meet or gather, but having a chance to further explore the menu at the Bellevue restaurant Kaisho, I would also call it a gathering of various Asian and Western flavors, and having them all meet for a delectable feast. I was doing the very arduous (not arduous) task of food/drink research and had the opportunity to sample several of Kaisho's dishes and cocktails. It was too much flava-flavor to keep all to myself, so I had to share on the blog. So here -- feast with your eyes, then jump in your car and feast with your appetite!
|East Meets West (and South) - Kaisho's Thai Fried Chicken and Kimchee Waffles - Photo by Wasabi Prime|
Monday, April 7, 2014
I get a little crazy around asparagus season. Maybe because it's literally like tasting Spring. When you're eating asparagus in season and it's not costing, like, $8 a pound because it was barged over from a continent away, you know the cold weather season is coming to an end. Things are growing again, leaves will start to bud, flowers are ready to bloom. Asparagus isn't in season for very long, you just enjoy the weird, alien-looking stalks for the time it's available, but you definitely feel a change in the air. Celebrating asparagus season is like you're actively taking a role in how our plates will be having a delightful, dramatic makeover. And yes, your pee will smell weird. Viva Asparagusto!
|Once more, with Asparagusto! - Photo by Wasabi Prime|
Monday, March 31, 2014
Pizza seems like one of the simplest things to make, and yet it's always something we go out to have, or get delivered to our homes. Why is that?! I feel like it's a bit to do with the crust, and how most home ovens just don't have the Hulk Smash Strength to get to the blazing hot temperatures of a professional pizza oven. So what can we do to give our home ovens a boost? A pizza stone is handy, but what if you don't have one? My new pizza crust-making partner in crime is the silicone mat, aka SilPat.
|Silicone isn't just for fake boobs - it's great for pizza-making! - Photo by Wasabi Prime|