Author: biscuit

29 Nov

kabocha creme caramel

dense and soft and melt in your mouth: eggs, whipping cream, kabocha pumpkin and caramelized sugar makes for a bite sized creamy snack.
23 Jul


29 Mar

pea squeeze

shamrock soup: here’s a wonderful recipe from the LA Times for LA Mill’s pea soup, but what to do with the squeezings? add asiago chunks and grated parmesan cheese, olive oil (or an egg), and fry the patties up!!
27 Mar

Shoulder to lean on

“done” is not quite the right word, but you don’t need teeth to eat it: pork shoulder braised for hours in soy sauce, wine, ginger, maple syrup, sichuan peppercorns, scallions, garlic, cilantro and chili peppers. YUM!
06 Jan

duck fat

The land of the malleable: comes from cooking duck confit, rhymes with “cat.”
29 Nov


Licensed to butter part 2: front start to finish. 1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream). 2. Don’t forget to soak your butter paper 3. The whipped cream stage 4. Adding sel à la cannelle (cinnamon […]
26 Nov

tea eggs and blue shrimp

Precious eggs imprinted with code: eggs boiled in Small Red Robe tea, soy sauce, brown and rock sugar, ginger, and leftover pork shoulder stew juices. The shrimp you just put in your mouth.
22 Nov

stir-fry veggies

Tackling the green beast: swirling mass of greens and garlic.
16 Nov

blue bottle garage

Dignified and delicious: Blue Bottle’s got the west coast cornered in terms of proper espresso… but no one, that’s no one, comes close to Joe’s. 
23 May

hedgehogs (珍珠丸子)

Count the number on your plate before leaving the room: Ground pork, bamboo, ginger, shitake mushrooms, and soy sauce balls rolled in glutinous rice and steamed for half hour. The individual kernels of rice perk up like the gentlest kitty shug, and the bamboo gives the pork the “gabba gabba” quality so essential in Chinese […]