02.08.10
Posted in Duck, Lentils, strawberries at 12:51 am by cecilia
Tonight’s dinner serves two purposes. My friend L and I haven’t seen each other for a while. And I missed her birthday celebration a few weeks ago. To me, friends connect best around food. Cooking up a tasty meal is my classic way to treat a good friend; dinner is frequently the best canvas for a colorful conversation. A few days ago, my other friend D asked me what I would recommend him to cook for his girlfriend on Valentine’s Day. Suddenly, the light bulb in my head lit up. Read the rest of this entry »
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01.16.10
Posted in Fungi, White Truffles at 1:09 pm by cecilia
Life has been passing by like the view outside of a Japanese Shinkansen train. After having been tending everyday’s work demands, a little traveling, and a whole lot of holiday celebrations, the year 2010 arrived with a vengeance. After weeks and weeks of hectic daily agenda, I’m glad to say Read the rest of this entry »
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09.13.09
Posted in Fish, Seafood at 9:01 pm by cecilia
I grew up near the ocean. And I’ve always felt this connection with the Neptune world. As an adult, I’m almost ashamed to admit that I didn’t used to like eating fish. Why? The best excuse that I could come up with is that perhaps I was simply spoiled by the abundance of meat dishes that my mother frequently presented on the dining table. Or maybe it’s because I was a rapidly growing active child, I needed something heftier than those delicate water creatures that would go through my digestive system faster than I could get to dessert. Read the rest of this entry »
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08.31.09
Posted in Moroccan, Pasta, Recipes at 8:37 pm by cecilia
It’s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna – it literally means “vermicelli stuffed” or stuffed vermicelli. Read the rest of this entry »
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08.15.09
Posted in Barcelona at 6:57 pm by cecilia
Barcelona is everything we expected from a city and more – culture, architecture (Gaudí), art (Picasso, Dalí, Miró), history, sun, beaches, convenient public transit, people-watching (Las Ramblas), shops, vibrant and youthful energy…the list goes on. Read the rest of this entry »
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08.10.09
Posted in Barcelona, Spain at 4:19 am by cecilia
In Spain, leisure time with friends and family is very much an essential part of the daily life. Even in a big city like Barcelona, if you wander off the beaten path and look around the local streets and neighborhoods, you will see that all the shopkeepers would close their shops in the early afternoon. Read the rest of this entry »
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07.26.09
Posted in Chocolate, Dessert, Hazelnut at 10:15 am by cecilia
I was wandering around a specialty food store the other day and noticed some hazelnut flour on the shelf. What can I do with it? I wonder.
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07.25.09
Posted in Italian, Recipes at 10:59 am by cecilia
Here is the full menu with recipes from this week’s cooking demo by Chef Alessandro Cartumini of Quattro in the Four Seasons Hotel in Palo Alto, California. I can say I thoroughly tasted all the ingredients in each dish. And it’s absolutely noteworthy on the Gourmet Senses blog. Enjoy!
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07.21.09
Posted in Corn at 11:35 pm by cecilia
I was a teenager when I decided to flee my Chinese upbringing and move to the midwest United States. Knowing me, my late father was absolutely convinced that I based my decision on my love for corn. It was understandable. After all, I thought I could survive only on corn if there was no other food around. Read the rest of this entry »
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07.07.09
Posted in peppers at 9:59 pm by cecilia
Sometimes culinary pleasure lies in the simplest of things. I think I’m now officially a Padrón pepper addict. These little green peppers, originally from Galicia, Spain, have intrigued many over the years as a popular tapa dish. They even have festivals in honor of these nutty and sweet, yet occasionally hot peppers. And because one cannot predict which pepper is hot, eating these green devils has also been known as playing the culinary Russian Roulette. Read the rest of this entry »
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