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.
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
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
While reading some quotes about food today, I came across an interesting proverb: “An apple is an excellent thing—until you have tried a peach” (George du Maurier, 1834-1896). True? Maybe it is time to try another dish with peach.
“Life is as peachy as I make it to be”
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!
While making a beef wellington today, I came up with the idea of making an additional hors d’oeuvre using the extra beef fillet I had. With the following simple steps, a plate of colorful appetizers came quickly: Continue reading
The Culinary Institute of America is well regarded as the best culinary school in the United States. I was always curious on how the school cultivated many of the world’s most successful chefs.
During a visit to The Culinary Institute of America’s California campus, I was able to find some clues. Continue reading