Cooking With Huckleberry Book Week 2

Dad's Pancakes (5 of 11)

I’ve been a very busy cooking bee, happily cooking my way through the Huckleberry Cookbook.  I’m also testing out crusts for the KCRW 6th annual pie contest in October, so there’s been a lot of good food happening here.  Here’s what this week brought us: Read More

Cooking with Huckleberry Update: Chocolate Teacake, Cheese Rye Biscuits and Brisket

Chocolate Teacake (2 of 2)

I’ve been cooking 1 recipe per day from Zoe Nathan Loeb’s cookbook:  Huckleberry: Stories, Secrets and Recipes from Our Kitchen, and am a bit behind in posting, so here’s a quick update. Read More

Miso Glazed Fish from Easy Gourmet

Miso Salmon (4 of 4)

This is another very simple but stunningly flavorful, umami-lade dish from Stephanie Le’s Easy Gourmet.  I noticed right away that the recipe is similar to the famous one I’ve seen over and over again from Nobu Matsuhisa for his miso marinated black cod, in that most of the ingredients are the same (mirin, sake, miso and sugar), but whereas Nobu uses what to me seems a wasteful amount of miso and other ingredients for the marinade, which is then ultimately thrown away, Stephanie is much more judicious. Read More

Berry Brioche + Monte Cristo

Monte Cristo (13 of 14)

I didn’t plan on another recipe with purple, but that’s what happened.  My Huckleberry book arrived yesterday and even though I swore the first recipe I’d make was for the “super cheesy rye biscuits” that have long been unavailable at Milo & Olive, Zoe’s restaurant and cafe where they first appeared and where I fell in love with these savories that she admitted she fashioned after a cheez-it, flavor wise.  But the cover image of the blueberry-swirled brioche kept haunting me, after all I’d never made a brioche dough before, and a quick inventory of my kitchen ingredients proved that I actually had everything I needed to make this stunning bread. Read More

Purple Basil Pesto

forked (1 of 3)

Pesto is something I don’t make all that often, as it usually tastes too heavy and rich for me.  After all, it’s got nuts, cheese, and a vat or two of oil, and the classic Marcella Hazan recipe I use adds butter.  Put that on top of pasta and I’m asleep 10 minutes after dinner.   Read More

Beetburger

Paleo Style Above (1 of 1)

Are you ever motivated to cook a particular dish or sauce based upon its color, or pair certain foods together based upon an imagined aesthetic, how it would look plated or photographed?  I have to admit that, although I am firstly interested in taste, after that I think food is sort of a visual playground for me.  Admittedly I have more time on my hands right now than when I was working . . . all day, every day, so that could be a factor in my recent unusual creations.  But I do have a streak of silliness that runs through my cooking, no doubt about it.  The one thing I won’t do, however, is assemble little bits and pieces of foods like a painting, which is what I’m seeing a lot in restaurants these days . . . I want a full plate of food, not little bits and pieces! Read More

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