World Cuisine

hakkacookbookIf you want to try Hakka cuisine, head to Hakka Restaurant in San Francisco, or read Linda Lau Anusasananan's book, The Hakka Cookbook: Chinese Soul Food from around the World. I received a review copy of the book in the Fall, and was lucky enough to dine with the author at Hakka Restaurant recently and fell in love with the hearty robust flavors and comforting rich dishes.

Even if you have other Chinese cookbooks, it's worth getting to know Hakka cuisine, because it's mostly home style cooking, ideal to try in your own kitchen. In the bookk Anusasananan traces her roots and shares stories from the people she meets on her journey into her past.

Since Hakka people moved all over the world, there are stories about the cuisine from places like Peru, Hawaii and certain cities in the US and Canada.

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lastchef2.jpgLong before I was a cooker, I was a reader and a writer. I was one of those kids who had to be told not to read at the dinner table, and I was writing “novels” on my red Olivetti Valentine typewriter in fourth grade. The reading and eating experiences are paralell for me insofar as I reject “junk” in both areas of my life (most of the time).  This doesn’t mean that I am re-reading all of Shakespeare on a monthly basis, any more than I eat nothing but seared Ahi tuna and flageolets with shaved truffles. I read all of the Twilight books, I read mysteries as an escape when I am stressed, and I used to enjoy the odd Cheeto and french fry before they were banned from consumption in this life. Mostly, though, as I prefer a well-prepared meal with beautiful, whole ingredients, I prefer a well-written book with beautiful, thoughtful ideas.  After consuming either of these, I am well nourished.

I first heard about The Last Chinese Chef on “The Splendid Table,” when author Nicole Mones was interviewed by host Lynne Rosetto Kasper. I was intrigued by the discussion about “real” Chinese food, the Chinese food that we rarely see in this country, and about the emphasis on characteristics like texture for the sake of texture.

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SalsasMolesCookbbokLast spring I had the pleasure of interviewing chef and restaurateur Deborah Schneider about salsas for a San Diego Union-Tribune article “Simply Salsa.”At the time, her award-winning 2006 cookbook, Baja! Cooking on the Edge!, named one of the “Best Cookbooks of the Year” by Food and Wine magazine, had just been re-released.

I was tickled. Schneider’s cookbook was the first one I bought after moving to San Diego eight years ago. I thought, I’m gonna talk salsas with Deborah Schneider! Followed seconds later with, It’s salsa. How much can we possibly say about about it?

The interview lasted an hour, though Schneider readily admitted that she could have talked for several more. (Her passion about salsas and their place in Mexican cuisine is deliciously genuine and contagious.)

Now, you too can talk salsas (and moles) with Schneider with her latest cookbook, “Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.”

In her introduction, Schneider says this book “is designed to teach you essential Mexican cooking techniques and one very important skill: how to introduce and balance big flavors to create sensational effects.” As someone who has made several of the book’s recipes, I can say that the design works.

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FundidoJust in time for Cinco de Mayo, these recipes - one each for the meat lover, seafood lover and vegetarian - were created by Chef Eduardo Garcia, co-founder of Montana Mex seasoning salts, which are used in each recipe (and available online). What's better than melted cheese mixed with mexican spices?


Lamb And Mint Fundido
Serves 4

Ingredients:
1 lb of ground lamb
6 Tablespoons of chopped fresh mint
2 Tablespoons minced fresh garlic
6 Tablespoons of chopped fresh thyme, woody stems removed
3 teaspoons Montana Mex Picante Salt
4 oz Oaxaca Cheese, grated
2 tablespoons Olive Oil

Method:
Pre-heat oven on Low Broil

1. Large saute pan, on medium heat, add olive oil and lamb, saute and break as you would ground beef for tacos, about 4 minutes.

2. Add thyme, garlic, Montana Mex picante salt and saute until garlic is cooked, about 2 minutes.

3. Turn off heat, add all the mint and stir to combine well.

4. In a shallow oven-proof dish/casserole dish, spread meat mixture evenly on the bottom, and cover with all the grated Oaxaca Cheese.

5. Broil on Low in the oven until cheese is melted and golden brown, about 2 minutes.

Serve warm with warm corn tortillas/favorite tortilla chips.

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