Complex Dinnerventions
I am hosting complex dinnerventions and collaborate with Zen eating for mindful eating. The menu we cook together is a single pan fancy french, chicken mustard butter sauce
Complex Dinnerventions
I am hosting complex dinnerventions and collaborate with Zen eating for mindful eating. The menu we cook together is a single pan fancy french, chicken mustard butter sauce
This Friday, I was invited for online cook out event Complex Dinnerventions, and Joi Ito hosted as our lead chef and we made his famous recipe, Ginisang Pechay with Ground Pork and Shrimp. I hadn’t had Ginisang Pechay before.
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French Cassoulet is an incredibly delicious and hearty dish that is perfect for the colder months. This traditional French recipe has been around for hundreds of years and is loved by people all over the world.
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I've been making and eating sauerkraut. Fermentation is such magic because makes it more tasty and nutritious. More importantly, sauerkraut contains good gut bacteria, called probiotics, which help digestion and keep me in good condition.
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I found monkfish at weekend market in Boston. $2.50 per pound. What a joke! monkfish is tasty in winter beacuse it is in season, but I don't care when I have. This is my "catch of the day"
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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.
Injury recovery food.
Ligament doesn't have much blood supply, so it takes for a while to heal by itself.
Do I need more collagen? I think I do and don't care how collagen intake works or not. I cook collagen rich meal and try to recover faster!
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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 made this last Saturday.
I met this dish back to 2007 in Northern Spain when I was taking spanish courses for my minor.
Semana Negra (means "Black week") festival took place in Gijon, and I had this dish at food stand of the festival.
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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.
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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.
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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.