If you have been following Tatekitchen, you know that I cook pescatore once a year for my wife’s birthday. This year was a little bit different because I didn’t use tomato sauce at all. I tried to make her birthday dinner very romantic as much as I could. Should I take her to high end/fancy restaurant in Boston?Read More
I was not major in History during my undergrad, but I know Thanksgiving history started with the harvest celebration of the pilgrims and the Native Americans that took place around this time. As a non American individual, I recognize this day as an official pig out day in U.S. just saying…Read More
It has been for a while since last Tatekitchen. I always cook for myself and family, but not Tatekitchen style for everyday meal scene. A dinner hang at home can be way more satisfying than a night out at a restaurant, but serving a specific diet in one's home takes effort.Read More
Research on fight camp diet on weekend....
Just wanna have more options during fight camp, so this is what I made.I made homemade garbanzo bean pasta. This is gluten free and grain free pasta.Read More
Researching gluten free! I made home made pasta without flour last weekend. Gluten free diet is in fashion and very popular. However those products are very expensive!Read More
Pesto is my favorite! It is tasty and useful. More than anything, it has amazing flavor.
Get some bunch of basil at grocery and follow my recipe and keep them in your fridge.
When you keep them, make sure basil stays away from heat.
Here is my recipe !
I had a great dish last week. This is my original one. Pumpkin carbonara!
This is super easy. you just add pumpkin paste to carbonara.
I love italian color. Green and Red. What nice color. This dish is not only colorful, but very nutritious! You can use broccoli instead of avocado. I would recommend cutting chicken into big size. You cook chicken slowly, so it gets better taste. Make sure you don't overcook avocado, otherwise it gets bitter.Read More
Tech's pasta is back!
This dish is one of my favorites. Great combination!
The key point is how you cook shrimp. You want chewy and tender shrimp.
I picked leftover in my freezer and put flour on seafood because it makes those surface nice and crispy.
You cook surface and make those dark brown, and then cook inside completely with flambé.Read More
This dish was for July 4th I made.
What kind of sauce do you imagine when you have a lobster dish?
I think tomato cream sauce is very popular and I really like it.
Ragu sauce! yeah!
This is one of my favorite sauce. I make this sauce when I got red wine left. Did you know Ragu sauce contains a lot of fiber? As you can tell, I use a lot of vegetable. Those veges give great flavor and natural sweetness to the sauce.
Bolognese with eggplant!
What do you think? I think this combination can be as strong as tomato and basil.
The Neapolitan 101 !
Puttanesca is one of the biggest italian dish represents.
This is quick and easy dish and should be salty, piquant and hot. Saltiness comes from anchovy and olives. Piquancy comes from tomato and capers and the heat comes from red chili pepper!
Nothing is better than seasonal ingredients.
Spring vegetable is one of my favorites!!
Those ingredients bring natural sweetness to your plates.
I would recommend using smooth cream sauce and short pasta, which get caught with sauce well for those spring veges
I love carbonara!
I ve heard that the meaning of carbonara, coal worker's style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes.
Luxury Pasta again!! Simple is the BEST.
Spear squid and female sea urchin are best match for this pasta. I would recommend using a really good EVOO because that is going to accelerate flavor.
I personally prefer bianco more than rosso. Pasta al dente means that has been cooked so as to be firm but not hard. Usually, 1 minute before its direction.