About youthfoodblog

Hi, I am Chris, a 18-year-old foodie in California. I have a strong interest in exploring healthy eating, culinary innovation, and food culture. I hope this blog will bring you comfort, joy and fun in celebrating the wonders of food.

Seared Beef with Monkfish Liver

I recently saw some fresh monkfish liver at the grocery store, which caught my eye! Monkfish liver is often compared to sea urchin as well as foie gras. It’s salty, briny, and earthy, just like the sea! I decided to pair the creamy flavor of the sea with some well marbled beef, with both glazed in a simple ponzu sauce.

Ingredients:

Zabuton American wagyu beef sliced, Cooked Monkfish liver, chives, garlic

Procedure:

I plated the dish with the beef slices at the bottom, topped with the marinated monkfish liver pieces and the creamy monkfish liver sauce, complimented with a little more of the ponzu glaze, baby spinach, and thinly sliced garlic. Sort of a play on surf and turf, the tender beef goes well with the briny liver. A very enticing and exotic dish, perfect for the end of summer!

What were some of your favorite ingredients or dishes you made this summer? I’d love to hear some of your recipes!

Cours Saleya – A Charming and Colorful Market

French Riviera is often associated with sunny skies, sandy beaches, soft sea breezes, and streets bustled with tourists. A farmers’ market right next to the sun-drenched seafront? It will surely strike you with sweet surprises.

During a recent trip to Nice, France, I got a chance to visit Cours Saleya, the famed food market that attracts tourists from far and near. Situated in the Old Town just blocks from the shore of the Mediterranean Sea, Cours Saleya is famous for its fresh flowers, fruits, fish, and vegetables. Year round, locals and travelers alike take pleasure in the produce and pavement cafes under the striped awnings at the market. Food is an important part of French culture–often times, the French will spend hours socializing over a carefully cooked meal, or simply cheese, wine, and baguettes. In France, the Michelin guide and haute cuisine coexist with classic dishes and simple, flavorful ingredients. There are also influences from nearby Italy, which likewise boasts rich culinary traditions, making Nice a perfect crossroads for exotic and fresh ingredients.

A pleasant morning at the Cours Saleya market.

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A Trio From the Sea

I really love seafood, I’ll eat any I see. Recently, I experimented with three raw and cooked preparations which are relatively simple and delicious. The taste really depends on the freshness of the ingredients used. The sea is a blank canvas that can be delighted with all types of flavor combinations, so the possibilities are many.

Octopus Ceviche with Coconut Milk, Cilantro

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9 Farmers’ Market Foods I Can’t Find in Grocery Stores

Summer is around the corner with the lure of outdoor fun. While I can get almost all the groceries I need from a typical grocery store, I love walking leisurely under the sun through stands of fresh foods in a farmers’ market and hopefully, coming across a few interesting items that I can’t find in most grocery stores.

Today, while visiting the Irvington Framers’ Market in Fremont, I caught sight of the following nine items:  Continue reading

My Favorite Food Shows

I enjoy watching lots of food-related shows, ranging from crazy reality TV (I’ll admit it, despite it’s lack of culinary depth, Cutthroat Kitchen is sometimes fun to watch!) to cooking shows to more serious documentaries…as long as they involve food, I’ll watch it! Through watching these shows, I’m often inspired and amazed by chefs who share their creations that represent who they are. Here are some of my favorite food shows: Continue reading

Exploring a Healthy Way to Make Blondies

While we all enjoy the rich, creamy taste of desserts, most of us are concerned with their fatty and sugary ingredients. Can we replace the traditional ingredients of a dessert with more healthy ones while keeping the delicate and delicious taste of the dessert?  

Today, I tried two different approaches to make blondies: Continue reading

Four Reasons I Love to Visit the Farmers Market

It’s Sunday again. Strolling on a street filled with stands of savory produce on a sunny Sunday is always a good idea. At the farmers market, I can pick up fresh produce at a bargain price and get tasty and healthy ingredients for cooking. But aside from taste and health considerations, there are more why I love to visit the farmers market.  Continue reading

Restoring the Good Old Flavors in Tomatoes — A New Technology

TomatoesWhile reading the online ScienceDaily today, I came across a piece of interesting food news: scientists at University of Florida have discovered the key to restoring great tomato flavor. According to the news release, during the past 50 years or so, commercial tomatoes have gradually lost their original tasty flavors. To put the flavors back to tomatoes, scientists have studied the DNA in a tomato gene (called “alleles”), identified the chemical combinations for better tomato flavors, and used genetic analysis to replace alleles in modern tomato varieties so that they can be more flavorful.  Continue reading

Juggling Academics and Appetite — A Few Tips

We all have experienced that hungry moment: After long hours of homework, you suddenly crave a snack — something handy, tasty, and ideally, somewhat healthy.

Here are a few tips and suggestions for quick snacks that will boost your energy and satisfy your appetite during stressful times:  Continue reading