Matcha Green Tea Lava Cake with Caramel

Matcha – powdered green tea – is popular because of its stress-reducing and immune-boosting benefits as well as unique flavor and is central to Chinese and Japanese traditions. It is most often used as a drink ingredient.

How about using matcha to make a dessert? Health benefits aside, matcha’s emerald color will add an interesting personality to any dessert plate. It is the perfect combination of Asian flavors with a traditional dessert.

Today I tried making a well-known dessert, a lava cake, with matcha. Below is the completed dish, served with mango sorbet, caramel sauce, and fresh raspberries.

Matcha Green Tea Lava Cake with Caramel

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Snapshots from the San Francisco Ferry Plaza Farmers Market

Alice Waters, the chef credited for pioneering the California cuisine’s “farm-to-table” philosophy, once said, “My Saturday morning trip to the Ferry Plaza Farmer’s Market is one of my most beloved rituals.” Today, I visited the famed Ferry Plaza Farmers Market in San Francisco.  Continue reading

Ready-to-Make Meals — A New Trend in the Food Delivery Industry

Have you ever craved the convenience of a delivery meal but was concerned about its freshness?

Today, I tried Munchery, a San Francisco based on-demand food service that delivers professionally prepared meals to homes. It offers customers the option of ordering a ready-to-cook kit which contains pre-measured ingredients along with cooking instructions (Munchery also offers the option of pre-cooked meals).  Continue reading

Crispy Duck Breast with Sunchoke Purée, Charred Onion, and Rainbow Carrots

Crispy Duck Beast

While scanning through online news today, I came across an interesting proverb: “A man who waits for a roast duck to fly into his mouth must wait for a very, very long time.” The adage mocks those who always sit around waiting for good things to fall upon their laps without taking any real action. It evocatively reminds me that whatever we hope to achieve must come from our own initiatives and hard work.  Continue reading

Diversity at School Lunch—Is It Necessary and Realistic?

I came across an interesting article in today’s The Washington Times: some schools in Des Moines, Iowa are working to make their lunches more ethnically diverse — adding meals like enchiladas with pinto beans and chicken rice with sweet and sour sauce. They are doing so to accommodate an increasingly diverse student population. To read this news article, click here.

Delving deeper into the article, I see that one of the triggers for this new initiative is that some immigrant students went home for lunch and never returned to their afternoon classes. To keep the students on campus and to show hospitality, the schools came up with this diversity lunch idea.

This is a wonderful initiative. I applaud the kindness and generosity of the schools!

But is it necessary? Or, is it realistic for most schools to serve tacos, fried rice, chicken nuggets, etc., all at the same time? 

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Homemade Beef Wellington

Beef Wellington is a classic dish made with fillets wrapped with mushroom duxelles, ham, and puff pastry. Originally from England, the dish has become well-known through the infamous Wellingtons on Gordon Ramsey’s Hells Kitchen and is now a popular holiday dish.

Today I decided to test my hand at making this mouthwatering yet complex classic!

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