Author: cia
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Out of all the recipes I tried to make use of the kampachi batch that Kona Blue Water Farms generously sent me, this was the simplest, but also the most complicated in taste. The coconut cream was wee thick, but the kaffir leaves and the lime juice squirted in the end made the fish lighter.…
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Paksiw, or what I would translate as Filipino vinegar stew, has got to be my father’s favorite dish. Filipinos, especially those from the northern part of the country, love anything with vinegar. We can cook and stew almost anything in sour goodness and make an honest meal out of it. My father loves fresh seafood…
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I felt bad searing the Kona Kampachi fillets from Kona Blue Water Farms. It was enough that I baked it with butter the first time. I felt blasphemous to be ruining such a good fish with heat. But when seared, Kona Kampachi turns into the Cinderella of fish: an oomph was added to what would…
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One of my father’s specialties during the holidays is pichi-pichi, a grated cassava dessert cooked in milk and sugar and eaten with fresh coconut. I was delighted to find leftover shredded coconut in the fridge when I was exploring different ways to cook the Kona Kampachi sent to me by Kona Blue Water Farms. Kona…
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171 1st Avenue between 10th and 11th Streets 212/777-7773 about $58 for two, with one beer, with tip ♥ ♥ Updated: My bad. Momofuku Ko is still under construction in what used to be the original space of Momofuku Noodle Bar. Thanks, Zach. Is there a stronger English word than savory that can describe the…
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One of my New Year’s resolutions is to eat at least one fruit a day, everyday. It’s been difficult with the small selection of fresh fruits this winter, so the sale of canned pineapple chunks at my local grocery store caught my eye. I rarely buy anything canned, but three cans of pineapple for $2…
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The new year has just begun and I already have a favorite cookbook: Stéphane Reynaud’s Pork & Sons from Phaidon. I immediately wanted it when I saw José Reis de Matos’ pig illustrations and Carlotta’s hand-written curly titles bounded in baby pink and white gingham checks, but I held off from buying yet another cookbook.…
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I loved this Mark Bittman recipe from The New York Times. I liked the idea of serving egg as an appetizer, but I loved that each guest was getting his own ramekin on the table even better. But for my first try, sans ramekins in our rental house in Austin, I buttered up a small…
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We went crazy in Central Market when we were in Austin. Every produce aisle should look like theirs. After Cameron pushed the cart to pick up the ingredients she needed for her salads, we bought a $50 rack of lamb. I knew I wanted something savory for our New Year’s Eve dinner, so I went…
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I had a dozen dumplings in the freezer and a cold, so I could only think of making myself a big bowl of hot and spicy soup to combat the sniffles. I was too lazy to go anywhere to buy ingredients. I had to make do with whatever I could rummage in the pantry. Arugula?…
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103 West 77th Street off Columbus Avenue 212/362.3800 $70 each for four, with two bottles of wine, with tip ♥ ♥ ♥ A week into its opening, and chef-owner John Fraser, previously of Snack Taverna, already showed his guns. With ‘Cesca and Telepan, I am glad that I live close to the upper west side…
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Koreans usher in the new year eating dduk, or what we non-Koreans refer to as rice cakes. Rice flour is used to make dduk and the end product is dense and sticky, like the Japanese mochi and the Filipino kalamay. I can only assume that Koreans eat dduk during the new year for the same…