Black Garlic Sauce with Spicy Beef and Tofu Stir-Fry

March 7, 2013
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Recently, I got my hands on some black garlic.  Isn’t it beautiful? I’d seen it listed in Asian recipes before, but never had the pleasure of meeting it face to…er…bulb.  When I first picked it up, I thought something was wrong.  Have you ever had garlic that’s gone bad, and it’s all soft and mushy?  […]

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Ginger-Mirin Shrimp

August 8, 2011
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Here’s another recipe I came up with for my opera-themed party for my sister.  I made these delicious shrimp for the “Madame Butterfly” dish.  Although I butterfly-cut the shrimp, they did not flatten as I expected them too (I’ve read since that sometimes you need to pound them a bit to keep them from curling). […]

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Kumquat-Lemongrass Chicken

June 19, 2011
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For the longest time, kumquats were nothing to me but a funny word. Turns out, they’re about as bonkers as their name! Kumquats are a citrus fruit, but they’re itty bitty, bite-sized things.   And unlike most citrus fruit, the peel is sweet and the flesh is tart. You eat them unpeeled, rind and all, […]

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Japanese Beer-Braised Beef Short Ribs with Mizuna Chips

March 12, 2011

When I’m craving warm, satisfying comfort food, “slowly braised short ribs” is like the dirtiest of dirty talk.  I want it, and I want it now. Spring may be around the bend, but I certainly wouldn’t say it’s “sprung.”  So until that happens, I’m still in need for some tender, falling-off-the-bone beefy goodness.  Aw man, […]

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