Making Yuzukoshō FTW!

Yuzukoshō is most familiar as green, sublime speckles of heaven on sushi.  Add a dash of ponzu sauce and hello foodgasm!

Yuzukoshō is made from the peel of Yuzu, a specific type of citrus, “koshō” (chills), and salt.

Recipe after the jump 🙂

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Vegetarian Baked Mushroom Ravioli

I bought the frozen mushroom ravioli bag from Trader Joe’s.  I love the ravioli but I’m not a huge fan of the sauce.  Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese.  I also added dry aromatics – ground sage and italian seasoning mix.  The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.

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Recipe after the jump 🙂

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Garlic Butter Cornish Game Hens

If you haven’t roasted a whole bird before, I would highly recommend starting with cornish game hens.  They’re quite small, only about 16 oz. each, they cost about the same price as cut chicken breasts, and they make a beautiful presentation.  Cook time is a little under an hour but it looks like you worked on these all day. 1 cornish game hen  per person is just right.  Here, I served with steamed chinese broccoli for a simple, yet elegant plate.

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Recipe after the jump 🙂 Continue reading

5 Ways to Extend The Shelf Life of Herbs

We all know that buying fresh herbs can get expensive and they tend to spoil fairly quickly.  Whomp whomp.  Here are 4 ways to extend the shelf life of your herbs.

1. Turn Fresh Herbs to Dry Herbs by Microwaving

Food & Wine’s Mad Genius video series on YouTube demos how to dry herbs by microwave. Genius indeed!

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Strawberry and Roses Craft Cocktail, oui oui!

Famed French impressionist artist, Henri Matisse, once said:

“There are always flowers for those who want to see them.”

I say, why not drink them too!  What can be better than a bouquet of roses for Valentines Day? How about a floral craft cocktail.  Alcohol, strawberries, and flowers in a drinkable pink concoction, umm, yes please!

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Recommended movie pairing – the 1988 Tom Cruise classic, Cocktails and Dreams.

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A Lighter and Crunchier Banana Bread

Banana bread is such a classic dessert.  It’s  great solution for saving over ripened  bananas and pleasing a crowd at the same time!

I’ve revamped the traditional recipe to make a lighter batter and a crunchy top.  I’ve created a lighter batter by using egg whites instead of the whole egg with yolk.  The inspiration came from the Chinese sponge cake, known for its fluffy airy consistency.  Although banana bread baked with egg whites won’t turn out as airy as Chinese  sponge cake, you’ll notice a lighter texture than regular banana bread.

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If the recipe calls for 2 eggs like this  popular recipe on all recipes.com – http://allrecipes.com/recipe/banana-banana-bread/ – egg whites from 4 eggs would be used instead.  Sprinkle on granulated sugar just before baking and the result will be a crispy, sweet crusty top.