tag:blogger.com,1999:blog-296216982011-04-21T15:26:29.896-07:00a virtual table for the joy of food, the pleasure of eating, and life, å la carte.Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.comBlogger1101100tag:blogger.com,1999:blog-29621698.post-23569464108999303112008-12-19T21:03:00.000-08:002008-12-19T23:18:28.788-08:00

Table d'hôte has moved (and changed its name) for a fresh start as 2008 becomes 2009.  Please join me at my new location where I hope to better serve you with food fare of the blog variety.  www.blueplatelunch.wordpress.com

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-19471333701048552932008-01-19T21:34:00.000-08:002008-12-10T21:28:59.589-08:00

The second week of 2008 found me in Philadelphia, PA for a conference, which in my food fixated mind translated to a singular course of action—dinner at Morimoto. What better way to kick off the new year, and reward myself for surviving the first quarter of my return to graduate school, then a splurge-y meal of sushi and sashimi—something I would eat everyday if I could afford it—in a super

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-58566616397340714872007-11-10T08:49:00.000-08:002008-12-10T21:29:00.786-08:00

Dear Kind Patrons,It is with regret that I have to announce that Table d'Hôte will be closed 'til the New Year. Sadly, this seems to be an annual tradition of sorts as I did a similar thing around this year last year. Once again, while I want to provide fresh reading fare regularly to my faithful customers, my supply and time are down to provide such quality and service that I know you

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-64012988623865927872007-09-24T00:11:00.001-07:002008-12-10T21:29:01.182-08:00

My fondness for figs is no secret. But I was turned onto their pairing with cheese and cured meat at Fraîche in Culver City where they do an appetizer of fresh figs, burrata, and speck. Above is my version with prosciutto. Jamie Oliver has a similar fig salad, but with fresh mozzarella—which he calls the "easiest, sexiest salad in the world". I like to use his plating style of weaving the meat

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-35521654134203643422007-09-20T23:45:00.000-07:002008-12-10T21:29:03.599-08:00

I live most my life with no desire to grow things—I don’t even have a potted plant. But that doesn’t mean I don’t experience some pleasure from the good earth. There’s something life affirming and grounding about picking fruits and vegetables from a garden that even the urban girl that I am is not unmoved. Even if the garden I’m referring to isn’t mine and I gave no sweat in producing its

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-29870563378130587262007-09-19T23:04:00.000-07:002008-12-10T21:29:04.687-08:00

Q: What is the name of your favorite dessert shop?BP: Pix PâtisserieQ: Why?BP: Because in another life or alternate universe where I’m a pastry chef, Pix would be the kind of desert shop my cooler, hipper self would open.But in this life and universe, I visit Pix whenever I’m in Portland. It’s a charming place with an alternative edge. Its aesthetic is decidedly offbeat: shabby chic and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-47669211810463455672007-09-10T14:44:00.000-07:002007-09-10T14:49:23.846-07:00

I'm taking a bite--a break--in Portland, OR. I'll be back in a week with food tales from the Rose City.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-85995774999548170352007-09-03T00:34:00.001-07:002008-12-10T21:29:05.699-08:00

Sometimes I can be a glutton for punishment. On one of the hottest days of summer, I couldn't resist the siren call of a Sichuan restaurant that my cousin, C.P., mention to me the day before, so I drove out to Monterey Park to meet her for there lunch.One of the joys of Los Angeles, and there are nice things about living here even though I rail about the traffic daily to friends, is that not

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-90407210921819782412007-08-31T01:56:00.000-07:002008-12-10T21:29:06.741-08:00

There are few things as rapturous as opening up wide and taking that first big bite of a juicy burger; it’s an explosion of sensations you can barely contain in between your lips. The soft bun is familiar and comforting in the way that only bread can be; the thick beef patty is redolent in all its meaty glory; and the melted cheese oozes gooeyness that bines the flavors and textures together for

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-51984809883690681352007-08-24T22:30:00.000-07:002008-12-10T21:29:08.559-08:00

I've always thought of myself as a one glass of wine, one bottle of beer, or one cocktail with my meal kind of gal. As a result, I'm shy about suggesting ordering a bottle of wine when dining out with friends, preferring to play it safe with something by the glass. But I had dinner with E. a couple nights ago who feels differently on the subject. She thinks wine by the glass is a complete

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-16849319063526052922007-08-15T22:55:00.000-07:002008-12-10T21:29:08.704-08:00

I can't think of many better ways to spend a day than exploring one of LA's many ethnic communities. A few weekends ago, I went Artesia, which is also know as Little India, to hang-out with my friend, J.. My adventure got off to a rocky start as I got horribly lost trying to find the place where we were to meet, an ice cream shop call Saffron Spot.Flash forward five phone calls between us later

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-61696466432133722242007-08-06T20:48:00.001-07:002008-12-10T21:29:09.005-08:00

I've been a cooking funk for the past few weeks. I would walk past my kitchen and 'sigh', so completely uninspired to make anything that my feet wouldn't even leave the carpet and touch its linoleum floor.This cooking torpor began innocently enough with the loss of appetite from an unpleasant summer flu in the beginning of July after returning from Washington D.C.—the trip left me more run

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-63556152187551843252007-08-04T23:28:00.000-07:002008-12-10T21:29:09.375-08:00

Frozen yogurt joints are popping up all over place in Los Angeles, the most ubiquitous being Pinkberry, but joining Pinkberry in Westwood is Red Mango, the newest fro-yo shop to hit that neighborhood. It opened last month, but I didn't get to it until last Friday when I nipped in for a frozen treat after catching No Reservations at the Mann Bruin across the street.Now I'm not going to take sides

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-45323018075268611292007-07-25T22:03:00.000-07:002008-12-10T21:29:10.177-08:00

There's something wonderful about a peach picked fresh from a tree, sun kissed and blushing pink; it's summer embodied and package to fit in the palm of your hand. I was spoiled growing up and had three peach trees in my small back yard that would give my family several bushels of fruit each year. But while we ate fresh peaches and canned our peaches, we never did bake any of them. Now flash

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-1838758724543048942007-07-14T14:52:00.000-07:002008-12-10T21:29:12.581-08:00

I found myself in the Washington DC area at the end of June for a mix of equal parts business and pleasure. While I grew up in Maryland, I haven't had many opportunities to return to the area after moving to the West Coast for graduate school; so I wanted to make the most of this trip, which from a food point of view meant eating as much Maryland Blue Crab within reason. There are many things I

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-82810206880311548202007-07-09T00:43:00.000-07:002008-12-10T21:29:14.391-08:00

If I wanted to tell you only one thing about Fraîche in Culver City, it would be to go there now—immediately, as soon as possible. It gave me one of the nicest meal I've had in Los Angeles in a while and I want to spread the joy.My pleasure was immediate; the first course—fresh figs with speck and burrata—was a plate of luxury. Fig season came early according to our server, and I was oh-so

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-2391275206270766732007-07-03T22:22:00.000-07:002008-12-10T21:29:14.742-08:00

Before I left for my trip to the Washington DC Area, I made another pot of Short Ribs. They've been my cut of choice the last few times I've decide to cook beef, and the recipe I went to this time was by Walter Manzke of Bouchée and L'Auberge (Carmel, CA) fame. You wouldn't think a couple tablespoons of vinegar could do much in dish, but his addition of balsamic and red-wine vinegars were

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-31953939013561664892007-06-24T14:35:00.000-07:002007-06-26T20:38:40.350-07:00

I'm taking a break and will be back in a week with tales from my travels.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-33483811485643845602007-06-11T22:24:00.000-07:002008-12-10T21:29:15.703-08:00

There are times when one just doesn't feel like cooking and I had one of those times a few Fridays ago. But thankfully for me, I didn't have to worry about firing up the stove and feeding myself that night, because I was meeting my cousin, C.P., for dinner at Sofi Greek Restaurant on 3rd St..Sofi is a cozy place two doors down from A.O.C. You walk down a short alley and are greeted with an open

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-11779386147820770212007-06-07T21:59:00.000-07:002008-12-10T21:29:17.725-08:00

A couple weeks ago I was on a salad kick that lasted just as long. They invaded my lunches and dinners, and sometimes I ate the same salad for both on the same day—a combination of laziness and busyness on my part.Top Row, Left—Mango Salsa and Pan-cooked Fish with Mixed GreensThe Mango Salsa recipe was from my friend, R. In a bowl, combo a slightly under-ripe mango (bite-size cubes), a quarter

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-10122214851338904532007-05-29T23:55:00.001-07:002008-12-10T21:29:18.481-08:00

I was invited to two barbecues on Memorial Day. For my part in both outdoor grilling festivities, I brought a fruit tart to each. I can't stress enough how easy it is to make a fruit tart—especially with the recipe I use—that I would encourage all to try it once when tempted to buy one instead. The only thing that I baked was the tart shell, everything else was bought and either cut or

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-6944359515912895132007-05-27T22:55:00.000-07:002008-12-10T21:29:19.006-08:00

As I shopped at my local farmers market this morning, I was struck by the desire to make leek and potato soup for lunch. And I not being one to fight a food impulse when it strikes, I went with this one and bought two leeks and a pound of Yukon Gold along with everything else I picked up—a bag of cherries, three baskets of strawberries, and two stalks of white corn.The recipe I followed called

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-74386666110839385032007-05-13T23:27:00.000-07:002008-12-10T21:29:19.454-08:00

Barbara from Winos and Foodies has organized "A Taste of Yellow" in support of LIVESTRONG DAY, a day—May 16—that works to raise awareness about cancer issues.Cancer is a disease that knows no boundaries and doesn't discriminate against gender, age, or ethnicity. It touches everyone whether you are a survivor, a friend or family to a survivor, or someone who has lost a loved one to it—and I

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-60655904347024785752007-05-08T22:07:00.000-07:002008-12-10T21:29:20.138-08:00

At first glance tomatoes and cilantro seem an unlikely combination, but I couldn't have been more pleased with the flavors that came together once everything was slow cooked. The puree of garlic, onions, and cilantro melded with the tomatoes, making for a wonderfully deep and mellow sauce that simultaneously felt rich and tasted fresh on the tongue. It's a chicken recipe I'm filling away and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-51389477973878734802007-04-22T23:07:00.000-07:002008-12-10T21:29:20.325-08:00

Okay, this is it—my final burst of eating from Big Apple, April '07.On my first whole day in New York, I nipped out of the conference I was attending and dashed up the odd fifteen to seventeen blocks to catch a quick lunch at Joe's Shanghai in Midtown, home of the soup dumpling in the City, or at least the most popular place to get them.Now, I don't want to choose sides between Din Tai Fung,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-18584552063247849562007-04-20T11:48:00.000-07:002008-12-10T21:29:21.375-08:00

Silly me thought my late lunch at Balthazar would be a quiet affair in a near-empty restaurant, but the actual situation couldn't have been further from my expectation when E. and I arrived for a 2:30 PM reservation, which I thought I was being anal to make the week before.Controlled chaos, organized disorder, clear confusion. The atmosphere in Balthazar was all those things through the afternoon

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1612602976543353962007-04-19T23:48:00.000-07:002008-12-10T21:29:21.984-08:00

With all do respect to the French and their Duck Confit, which I've enjoyed on many occasions, nobody rocks the duck like the Chinese. Peking (or Beijing) Duck rules and gets my vote for top bird everytime. Being Chinese, I will also cop to a bias when making this pronouncement, but it doesn't diminish my fondness for what is essentially a permissible way of eating profuse amounts of crispy

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-58389701684960996882007-04-18T19:06:00.000-07:002008-12-10T21:29:25.023-08:00

Food matters at wd~50—no secret there. How it's prepared, how it looks, and how it tastes are all equally important; and no detail is too small for you know about if you're interested to ask. Every aspect of your prospective meal is available for consultation with your server. And if you enjoy hearing about food, as well as eating it, as much I do; then deciding what to eat is a nice warm up to

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-85045463053355971252007-04-17T20:26:00.000-07:002008-12-10T21:29:25.883-08:00

I interrupt my recent string of restaurant posts with this bulletin—I still cook. While I've been hitting the restaurant circuit pretty hard on recent trips, I haven't forgotten my way around a kitchen once I've returned from my travels. Since coming back from New York, I've fired up my stove twice to make a fish stew and beef short ribs.The fish stew came courtesy of Chef Paz, so I'll refer

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-56870246536102143142007-04-15T00:35:00.000-07:002008-12-10T21:29:28.116-08:00

Ravenous doesn't even come near describing the state of my hunger when J. and I rolled into A Voce for our 9:30 PM dinner reservation on Saturday night. I was already starved for food two hours earlier when we strolled through the Metropolitan Museum of Art, which was a shame because I dearly love wandering through the Met, but my rumbling, grumbling stomach kept distracting me while looking at

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-30250573040594086552007-04-11T19:10:00.000-07:002008-12-10T21:29:28.866-08:00

I like simple things done well; they achieve elegance in their simplicity that's near perfection. Such was my brunch at Prune in New York City—almost flawless and wholly good.I was in New York last week for a conference—yet another, but final one for the year. Determined to enjoy every moment in the Big Apple since I hadn’t been back in years, I had my heart set on having a lovely weekend brunch

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-18861419330088425062007-03-24T17:46:00.000-07:002008-12-10T21:29:29.277-08:00

I don't what it is about a certain kind of Chinese restaurant, usually the fancier one, that insists you meet your meal before they cook it. Well, I do know, actually. They want you to see their product is fresh—so fresh it’s alive. And while I have no allusions that when I eat meat, poultry, and seafood those animals were living at some point and then killed for human consumption, I don’t

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-23058946251913632362007-03-18T01:20:00.000-07:002008-12-10T21:29:32.474-08:00

In the beginning of March, I found myself in Vancouver—the University of British Columbia to be exact. I was last in Canada many, many years ago on a road trip up to Toronto and across to Quebec, but Vancouver is a very different place than those eastern cities with a distinct relaxed vibe all its own. I loved the place despite the cold and wet I endured while I was there; it snowed twice,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-59848951759273683922007-03-10T12:53:00.000-08:002008-12-10T21:29:33.206-08:00

I don't do it often enough, but when I do I thoroughly enjoy myself, which is to pull out all the stops, spend all afternoon in the kitchen, and cook a serious meal that I've considered and planned in advance. But an opportunity presented itself a few weeks ago when my dad was in town and felt the need for some good American beef.Now prime rib is almost as fool proof a roast as you can get. It's

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-56161414760168642692007-02-20T23:37:00.000-08:002008-12-10T21:29:33.812-08:00

For those of you who might have missed it, February 18 was Chinese New Year, a.k.a. Lunar New Year or Tet as it's called by the Vietnamese, and it ushered in the Year of the Pig and the (Lunar) calendar year 4705.There are many food traditions associated with the Chinese New Year, things one eats during the holiday to insure one has a prosperous year. Fish, clams, sea cucumbers, noodles, and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-23635490032390415902007-02-20T22:45:00.000-08:002008-12-10T21:29:34.750-08:00

While I haven’t been good about posting my lunches (and posting in general for that matter), I’ve been pretty good about bring them to work, although I’ve needed to resort to various variations of fried rice for the last three weeks to help me get through the days.The trick to fried rice is to use day old rice instead of a freshly made pot, similarly to how one makes croutons from stale bread,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-84060123463247584132007-01-30T01:37:00.000-08:002008-12-10T21:29:35.465-08:00

You can have your prime cut steaks—juicy rib eye, thick porterhouse, tender filet mignon—grilled to medium-rare perfection. I'll take a tough cut of meat braised to soft, buttery goodness over those premium pieces any day. When handled with patience and care, they are as rich and rewarding as any marbled beef.Last weekend, I stayed in one evening to cook a large pot of oxtail for my eating

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-70417684161724934292007-01-25T22:33:00.000-08:002008-12-10T21:29:35.719-08:00

In an effort to keep my new year resolution of bring more lunches to work than I buy, I've begun looking at recipes with an eye towards quantity as well as quality. Hence casseroles have popped onto my cooking radar, and more specifically Tuna Noodle Casserole, which I made for the first time this week.Let me say that I don't do casseroles—or never did 'til now. The baking that I do is

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-41516578840172459062007-01-23T20:48:00.000-08:002008-12-10T21:29:36.207-08:00

I’ve been around the block with all kinds of rice: Chinese, Japanese, Korean, and Indian; but I must say that Persian rice is some kind of wonderful with its fluffy long grains seasoned with saffron and occasionally mixed with dried fruits. It’s a combination that makes my tongue swoon and my taste buds go weak at the knees.I had that reaction all over again during dinner this week at Shamshiri

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-37749711345649016852007-01-10T21:41:00.000-08:002008-12-10T21:29:38.379-08:00

There are differing opinions on New Year resolutions. Some people don't believe in them, so they don't make them. Others make them in hope that the new year will bring change and betterment, but sadly they falter and fail to keep them. Still more say they will think about making a few resolutions, but in the end never even get that far. Then there are the few, the lucky few, who make

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-6196852829955674342006-12-30T23:32:00.000-08:002008-12-10T21:29:39.387-08:00

I had Yorkshire pudding for the first time this Christmas. It went with a dinner that included an excellent prime rib, creamy mashed potatoes, lush burata cheese with heirloom tomatoes, and a rich lemony panna cotta. I was particular excited to see the Yorkshire pudding puff up in the oven like hot air balloons inflated for flight. I had my doubts the runny egg mixture would obtain such

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-24796326311197410892006-12-28T21:36:00.000-08:002008-12-10T21:29:40.755-08:00

I pity any Malaysian restaurant I walk into because I have impossibly high standards for the food as I was raised on my grandmother's fine cooking that few public places can match even in Malaysia. So when a cousin whose grandmother's food is on par with mine said she'd been to a restaurant she thought good, I was intrigued and very curious to check it out myself—plans were made for a visit as

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-25388365358712309312006-12-22T14:34:00.000-08:002008-12-10T21:29:41.099-08:00

I should have seen the warning signs—1 cup flour, 3/4 cup sugar—and known the recipe would make a small-size cake, little and sad, but, alas, I didn't. While the cake was tender and tasty with a hint of spice, it didn't look very impressive when I brought it for a holiday potluck lunch at work. I had to decorate my cake plate with ginger candy to fill it out, which I had leftover after

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-85164424552314613142006-12-11T23:21:00.000-08:002008-12-10T21:29:41.957-08:00

The baking bug struck last weekend and left me with bags of biscotti which I'll be giving a gifts during the holiday season.I baked 2 kinds of biscotti: 1) cranberry-n-pistachio & 2) apricot-n-almond. I used a recipe from Bon Appétit—Holiday Biscotti with Cranberries and Pistachios. I swapped orange peel for lemon peel, because I like the cranberry and orange flavor combo more than the

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-38484401830129154012006-12-04T18:52:00.000-08:002008-12-10T21:29:42.762-08:00

Roasted vegetables are so easy to do it's a shame I don't make them more often, but I took a step to remedy that situation over the weekend and roasted some red beets and a fennel bulb.I have a real fondness for beets. It was a love affair that began in childhood, because I was fortunate enough to given "real" beets as oppose to canned beets, making all the difference in the world. Canned

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-41638126910882215122006-12-04T01:53:00.000-08:002008-12-10T21:29:43.141-08:00

Table d'hôte was mentioned in East West magazine, on newsstands December 8."...the charming www.tabledhote.blogspot.com on comfort foods and the single gal...."

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-54067235453059326182006-12-01T00:35:00.001-08:002008-12-10T21:29:43.469-08:00

I had extra apples and cranberries left over from the apple cranberry pie of Thanksgiving 2006, so I turned them into cranberry applesauce, using a recipe from Gourmet as a guide. I didn't have any lemons, so I substituted orange zest, which I think worked out well, if not better—I think orange is a more natural combination for cranberries than lemon. I also used half the sugar, just to be "

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-77991074255916982682006-11-27T01:25:00.000-08:002006-12-01T00:34:19.760-08:00

I don't hide my love of noddle soups, but my heart is divided between what kind of noddle soup I adore most. I have great fondness for wonton noddle soup and will go to any lengths to eat a really good bowl. And the truly good bowls are burned into my memory, where and when I had them are mentally filed away, but easily recalled at the moments notice—2 food stalls in 2 different towns in

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-49522819259067499042006-11-26T19:17:00.000-08:002006-11-27T01:24:36.293-08:00

It was a quiet Thanksgiving with friends for me. On the buffet table was turkey with all the traditional trimmings—yams, mash potatoes, stuffing, and green beans. And since it was Thanksgiving, I really tucked in; I pushed aside any concerns about calories, piled my plate high, and went back for seconds without any guiltFor my part, I brought an apple pie to the meal. I can enjoy a good piece

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-75236390441014130782006-11-26T13:26:00.000-08:002006-11-27T01:24:50.643-08:00

I've been thinking about Persian food ever since a post about Azerbaian Pilaf with Pomegranate Meatballs on the food blog, "Toast". Lucky for me, I live in LA where there are Persian restaurants a plenty. So one evening, my friend S and her husband D helped me get my Persian fix at Javan in West Los Angeles.Our meal began with lots and lots of lavosh eated with slices of raw onions, butter,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-53774753583838777322006-11-16T20:04:00.000-08:002006-11-17T01:38:34.179-08:00

Nook is one of the those restaurants I don't go to enough. I'm reminded of this every time I eat there. I really enjoy their simply elegant, well-prepared dishes offered at a reasonable prices—Nook is just a good value, and what girl doesn't like a good deal, food or otherwise.But now, I don't need to be at Nook to have their food; I can take it out, instead. While I've always known they have

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-9357685762667681622006-11-05T20:56:00.000-08:002006-11-05T22:47:09.589-08:00

For the past 2 weeks, the few friends I've come in contact with either on the phone or over lunch have all asked me one question: have I been to Pinkberry?Unbeknown to me, there seems to be frozen yogurt revival in Los Angeles--one friend thinks this "fro-yo" craze could potentially sweep the country. It might be the 1980's all over again when TCBY appeared in strip malls everywhere. Let me

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-13146168367657217312006-11-01T21:29:00.000-08:002006-11-01T22:27:54.838-08:00

One evening I couldn't bring myself to study, so I avoided my books by baking—a common procrastination technique for me. Feeling in the mood for gingerbread, I roamed the internet for a recipe. One attributed to Laura Ingalls Wilder caught my eye, as I read all her Little House on the Prairie books as a child.I did modify recipe, because this modern girl just wasn't going to use lard—I used 1/2

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-67714636827849368872006-10-25T11:44:00.000-07:002006-10-26T22:12:58.628-07:00

From The Washington Post Food and Dining Section, an article on the ethnic foods to be found in Wheaton, Md—When in Wheaton.This Maryland girl is glad to see Wheaton has gotten its due on the food front. Growing-up in the area, I can personally attest to the many wonderful ethnic restaurants within its borders. While some places from my youth are no longer and new ones have opened up since I've

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-2226031664564537312006-10-18T21:47:00.000-07:002006-10-18T22:24:06.845-07:00

When I'm sick, my body seems to have a mind of its own as to what it will let me eat. Solid food becomes completely out of the questions unless it's drowning in clear soup that invariably has to be chicken; and even then, most of the meat and vegetables gets pushed aside as I try to keep up with the copious amounts of liquids my sore throat demands.I caught my first cold last weekend and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-62021634522945178682006-10-11T18:45:00.000-07:002006-10-16T20:37:16.643-07:00

Sometimes when I’m stressed and restless, I bake to try to relieve my nervous energy. I like this brownie recipe because it uses a few simple ingredients, yet the divine combination of butter, chocolate, and sugar creates a dense brownie with enough fudgy goodness to soothe any bad mood.I work from a recipe from Rosie’s Bakery Chocolate-Packed, Jam Filled, Butter-Rich, No-Holds-Barred Cookie

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-785927834167329082006-10-11T18:04:00.000-07:002006-10-13T16:23:26.716-07:00

I have a theater subscription; and while I enjoy seeing a good play, it's also an excuse—as if I need one—to try out different restaurants before a show. My most recent pre-theater meal was at the Pitfire Pizza Co. where I had a satisfying plate of pasta, chicken and wild mushroom linguini. The pasta gets kudos from me for being well-made and well priced. I'm usually wary of any pasta prepared

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-46179359986355366082006-10-10T00:12:00.000-07:002006-10-11T15:40:19.988-07:00

The other day I ran out of foodstuff in my fridge, and not wanting to grocery shop on an empty stomach, I gather 2 co-workers for an impromptu dinner before my habitual late night run on the supermarket. Deciding what and where to eat was a bit of negotiation, but fortunately there was a reasonable ramen place we could all get behind—who doesn't like noodle soup in a bowl big enough to drown in

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-86478247705948529782006-10-03T22:25:00.000-07:002006-09-30T00:12:24.613-07:00

I got the itch to bake last Friday night after other plans to go out didn't materialize. And I always keep a bag of chocolate chips in the house for such situations. I didn't have any pecans—my preferred nut when baking—so tossed in a bag of dried cherries instead. I like the combination of chocolate and fruit, but missed having nuts, too. It was also a new recipe for me from Afternoon

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-9634093354850235312006-09-26T20:30:00.000-07:002006-09-26T00:09:43.448-07:00

Please put your hands together and welcome the new apple in my life—the Honey Crisp.I discovered this dandy apple on my most recent late night grocery shopping run to Whole Foods—when others enjoy an evening run for drinks, coffee, or desert, I like to food shop at night. The nice produce man let me try apples until I found the one—the apple I would bring home to my fruit basket.We began with

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-66831068728159039322006-09-26T20:00:00.000-07:002006-09-25T22:59:41.691-07:00

Japanese curry was one of those foods I didn't eat until I came to Los Angeles—I wasn't aware of it before, but I know better now.While Japanese curry doesn't fall into the traditional ideals of curry that I grew-up with, which were heavy on spices blended with coconut milk, I'm not going to split hairs about its "curry-ness" because it can be paired with something near and dear to my

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-70654026203370429112006-09-20T16:07:00.000-07:002006-09-20T16:40:15.947-07:00

Any cook knows the foundation to soup is the stock or broth. It's the base for everything else that's poured in the pot; the blank canvas, if you will, on which to paint the spectrum of flavors and textures that makes a well-composed soup.When I eat soup, it's the broth, and only the broth, that I think about. The rest—meat, vegetables, and noodles—is just dressing in the bowl. Get me with the

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-25753441530481714522006-09-19T23:38:00.000-07:002006-09-20T00:59:54.898-07:00

Dear Kind Patrons,It is with regret that I announce Table d’Hôte’s new limited hours of operation. I’m committed to providing fresh reading fare once a week, but I can’t serve you more on a regular basis in the coming months—I’m cutting back on blog production to focus on my studies for the rest of the year. Perhaps my regular customers have already noticed the decline in the past week, but

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-50680882572657107622006-09-13T18:18:00.000-07:002006-09-13T19:52:00.867-07:00

Trader Joe's has a new product on its shelves in LA—whole shelled mussels from Maine.Being someone who enjoys a good bucket of steamed mussels, I was a bit curious about these canned ones. So, I bought a can and sautéed them in a little olive oil with sliced garlic, diced tomatoes, and fresh basil for dinner one night last week.Verdict: Obviously not as good as fresh from the fishmonger, but as

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-50647233083432814722006-09-12T00:10:00.000-07:002006-09-12T00:18:29.110-07:00

I know Fall is around the corner when my tastes turn to sugar and spice. I baked a batch of molasses ginger cookies over weekend, so cooler weather and shorter days aren't far behind.I've been using this recipe for several years. It's makes a wonderfully spicy cookie that's crisp on the outside, yet tender, moist, and chewy in the middle. I enjoy them with milk at night and in the morning with

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-22799721590049622322006-09-09T02:33:00.000-07:002006-09-09T02:47:22.528-07:00

I liked the sign, so I took a picture.Neon Boba Sign, Portland ORSeveral years ago, I drank a lot of boba—once a month, at least—now not so much. One of my many food fetishes come and gone.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1157587743252080522006-09-07T23:23:00.000-07:002006-09-06T23:54:46.313-07:00

I was tagged by Jasmine from Confessions of a Cardamom Addict for a food list started by Melissa of The Traveler's Lunchbox—5 Things to Eat Before You Die.1. Tree-ripe PeachIf you haven't picked a peach, gently wrapped your fingers around its fuzzy skin and felt its soft, sweet flesh yield as you twisted it from its stem, then get thee to an orchard. For full effect, eat the peach immediately,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com9tag:blogger.com,1999:blog-29621698.post-1157092698234845182006-09-06T22:55:00.000-07:002006-09-06T16:19:31.456-07:00

I was so charmed by Warszawa that I walked away from dinner wanting to be Polish. The meal was like sinking into a soft feather bed—warm and cozy, while also luxurious and indulgent.My gentle seduction began with a shot of vodka, which I know sounds contrary, but this was no ordinary vodka. Our waiter swore by it. He said it was something special and gave us a money back guarantee if we weren’t

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1157325229785205052006-09-03T14:22:00.000-07:002006-09-06T00:45:45.306-07:00

Food Festivals can be hit or miss assemblies depending on who’s participating in the production. Here’s my scorecard from the 2006 Bite of Oregon.Hit - Lobster Quesadilla from La Rosa Authentic Mexican Kitchen. The tortilla was "hand-thrown"—makes all the difference in the world. It tender mouth-feel was something no machine can replicate.Draw - Clam Chowder from Mo's Restaurant. The soup had a

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-1156911278490427122006-09-01T08:14:00.000-07:002006-09-01T17:08:39.730-07:00

Left Pic.-Batter, Right Pic.-Fruit & SugarLeft Pic.-Before Oven, Right Pic.- After OvenEating a fruit cobbler is like wearing a woolly sweater—soft, warm, and cozy. And cobblers go well with ice cream, which makes me enjoy them more.Easy Peach Cobbler1/2 cup unsalted butter, melted1 cup all-purpose flour2 cups sugar3 tsp. baking powderPinch of salt1 cup milk4 cups peeled, pitted and thinly

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1157055071447593792006-08-31T13:05:00.000-07:002006-09-01T08:23:39.066-07:00

While clicking around the blogosphere I discovered today, Aug. 31st, is Blog Day. In joining with the event, here's my list of five—all food blogs, by the way.These blogs told me about Blog Day.1. Confessions of a Cardamom Addict by Jasmine from Canada. As she says, "just someone who enjoys the pleasure of food"—I can relate to that.2. The Cooking Adventures of Chef Paz by Paz from New York City

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com5tag:blogger.com,1999:blog-29621698.post-1156903343590051752006-08-29T18:54:00.000-07:002006-08-29T21:29:39.053-07:00

You gotta luv a state that has blackberries growin' wild on the side of the road and you're free to pick 'em if you can deal with thorns. Rock on Oregon.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-1156289577022395242006-08-28T23:13:00.000-07:002006-08-28T23:49:09.150-07:00

I also did some baking while in Portland. I made two quick breads from zucchinis and figs I collected from the garden.Zucchini Bread2 cups zucchini, shredded3 eggs, beaten lightly1⁄2 cup vegetable oil1⁄2 cup sour cream2 tbsp. vanilla extract2 1⁄2 cups flour1 tbsp. cinnamon1⁄4 tsp. baking powder1 tsp. baking soda1 tsp. salt1 cup chopped nuts (I used pecans.)Preheat oven to

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1156750343178778612006-08-27T20:16:00.000-07:002006-08-28T16:36:06.216-07:00

My love of pizza has remained undiminished since childhood, although my palate for it has grown from the neighborhood Pizza Hut to the traditional form from Italy with a special place in my heart for good New York pie.Nostrana popped on my radar when my dad mentioned a "new Italian restaurant in Portland"—we both like Italian food, although he's more a pasta man. A quick Internet search revealed

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1156724671963712722006-08-27T16:11:00.000-07:002006-08-28T09:42:51.033-07:00

In my humble opinion, the best wonton noodle soup (pic. left) west of the Mississippi—or, at least, my favorite bowl—is found at Good Taste. I get it with roast duck when I'm extra hungry.And I never miss an opportunity to go to Jin Wah for steamed fish and Dungeness crab. Their quality has not wavered all the years I've been eating there and their prices for whole seafood continue to be a

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1156718884947353042006-08-27T15:16:00.000-07:002006-08-28T23:43:20.196-07:00

I've been on a fruit salad kick, lately. I make a large bowl, put it in the fridge, and eat it over a few days. Drizzle a little balsamic vinegar for a healthy desert; otherwise, I enjoy it plain, as nature intended. Summer chopped up and tossed in a bowl—get it while the season lasts!Fruit Salad I: Plums & Plouts2 Dapple Dandy Plouts3 Red Plums5 Italian Prune PlumsWash fruit in water and cut

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-1156376808478923142006-08-23T16:08:00.000-07:002006-08-27T15:48:37.413-07:00

I took a day trip to Seattle. It was a brief visit, but I saw two of the city's highlights—Pike Place Market and the Central Library.My day started with breakfast at Le Panier in Pike Place Market. I enjoyed a lovely raspberry-filled croissant and dry cappuccino. Then I strolled around the Market where my eyes feasted on plump berries that begged to be eaten and fish so fresh they looked like

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-1156236074912828872006-08-22T00:53:00.000-07:002006-08-24T08:57:44.996-07:00

My dad has a garden. It's a wondrous place with little discoveries tucked amid vines and hidden among leaves.One evening I raided its bounty to make soup. My vegetable soup is an improvised creation that changes every time I make it, depending on what's in the fridge and pantry—or in this case, what was ready for picking in the patch.The recipe lists the contents of the pot and documents what I

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-1156148190912687382006-08-20T21:56:00.000-07:002006-08-22T22:15:46.260-07:00

I'd never canned before, but when I found myself with more fresh figs then I could eat, it was a good time to try. If life gives you a bowl of figs make fig preserves!Spiced Fig Preserves½ lemon (unpeeled), thickly sliced, seeded1 ½ lbs. fresh rip figs, halved (about 4 cups)2 ¼ cups sugar1 3-inch cinnamon stick2 ¼ teaspoons minced peeled fresh ginger1/8 teaspoon ground clovesFinely chop lemon

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-1156063220598229912006-08-20T01:32:00.000-07:002006-08-20T21:54:02.436-07:00

My first meal in Portland was a home cooked bowl of Penang Laksa. It was dinner after being picked up from the airport. A spicy, curry-like soup poured over noodles, tofu, and bean sprouts; and garnished with cucumbers. A stimulating combination of hot and sour—and a great to start my vacation.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1156062454414159102006-08-20T01:06:00.000-07:002006-08-23T23:56:27.786-07:00

There are few pleasures in this world as delightful as eating a soft, ripe fig that you picked off a tree. It is like being kissed, slowly, gently, and deeply.My father’s fig trees were bearing fruit while I was visiting.Brown Turkey FigThe fig was happily eaten soon after this picture was taken.Lattarula Figs in BowlThese figs were made into preserves a few days later.Lattarula Fig Triptych

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1155340265197887762006-08-11T16:45:00.000-07:002006-08-11T19:22:04.946-07:00

Traveling in the midst of heighten security and raised threat levels, I arrived in Portland (Oregon) yesterday to begin my vacation.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1155152456005688662006-08-09T11:27:00.000-07:002006-08-20T00:03:02.430-07:00

An article from The New York Times: Forbidden? Not the Mangosteen. I so hope mangosteens will be available in the U.S. soon. Well, actually, gimme now—I can't wait!When in Malaysia I consume mangosteens like a fruit eating fiend. They are my favorite fruit, next to rambutans, and I can eat them by the bushel.Mangosteen are a notoriously difficult to transport. If they get bruised in any way, they

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1155096794437971422006-08-08T21:11:00.000-07:002006-08-09T23:01:21.083-07:00

Thanks to friends who took me out for my birthday last week, I have a new favorite sushi restaurant—drum roll, please—Sushi Karen in Culver City. The dinner was great—good company 'n conversation. The meal was the ultimate raw fish blowout—sushi and sashimi galore.Salmon and Yellowtail SashimiWhat is there not to love here?Red Snapper Sashimi with Lemon saltDelicate flesh and faintly

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1155082218033170492006-08-08T16:41:00.000-07:002006-08-09T10:14:36.700-07:00

Another article from The Washington Post—At Thelma's, a Double Dip of Nostalgia. It shows there could be a lot of history behind a country store that you stumble into for snacks on a roadtrip.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1155060298899931672006-08-08T10:44:00.000-07:002006-08-08T16:03:22.793-07:00

Here's an article from The Washington Post that I found interesting—The New Soda Fountain of Youth. It says that coffee houses are the new teen and preteen hang-out. What happen meeting at the (shopping) mall and raiding the food court for Orange Julius and Hot dog on a Stick? Is that no longer cool?

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-1154974271073285192006-08-07T10:36:00.000-07:002006-08-08T04:01:25.900-07:00

Here's an article from the New York Times Travel section to help you find good lobster rolls in Maine: On a Roll, for Lobster.Let me confess, I'm not big on lobster rolls. It's not that I dislike lobster—I'm actually quite fond of the ugly mug crustacean. But when given the chance to choose between the meat in a roll and one in its intact glory, I'll always go for the whole bug. Chalk it up to

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1154665056443498072006-08-03T20:48:00.000-07:002006-08-04T00:51:33.423-07:00

I made another run to Amandine. I knew the lemon tart would be, well, tart, but I was surprised by the tarte rouge. I think it was the raspberry that added the pleasant touch of sour, drawing out the sweet vanilla custard. It was hard to choose a favorite; I liked them both equally. But next time I should just buy one. .... On second thought, nah, why—just don't eat them together.Tarte

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1154639206100776952006-08-03T12:32:00.000-07:002006-08-04T00:38:10.650-07:00

An article on Mas Masumoto, farmer and writer from the Central Valley, in the LA Times: Everyone wants his peaches.I saw Mas—as everyone calls him—speak at a writers' conference last winter. He was giving away his little jars of peach jam there—read the article and you'll know what I'm taking about. I tried to get one, but, alas, my forte isn't calling out answers in a crowd—it's a voice volume

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1154160473635307922006-07-29T00:22:00.000-07:002006-07-30T01:15:18.126-07:00

LOS ANGELES, July 22 — The sun was sinking below the concrete horizon that is the 10 Freeway as I drove across town to attend the 4th Annual Food & Wine Tasting Benefit at the California Science Center, sponsored by Project by Project, to fundraise for Visual Communications.Upon arrival, I was checked in at the door and given a green band that was strapped around my wrist before being allowed in

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153964111743796402006-07-26T18:31:00.000-07:002006-07-28T01:36:02.096-07:00

While there are many foods I can't cook, the cuisine that holds the biggest mystery to me is Indian food. I eat it in restaurants—and love it—but I never cook it myself and wouldn't even know where to begin if I were to try. So when a friend invited me over for dinner and a home cooked Indian meal prepared by her mother who was visiting, I barged through her door with pen and paper in hand eager

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-1153843228468640992006-07-25T08:50:00.000-07:002006-07-25T09:00:28.480-07:00

From The Oregonian—New wave preserving. It's a series of articles, including tips and recipes.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153807872422440072006-07-24T21:52:00.000-07:002006-07-24T23:50:40.686-07:00

I went down to San Diego to meet an old college friend who was in town from Virginia, attending Comic Con with her husband. We spent the day on the island of Coronado and walked around the Hotel del Coronado. I hadn't seen my friend in two years, but—as the saying goes—we picked up where we left off. That's the thing with good friends—you're always in touch, no matter the distance.There was ice

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153589320863009392006-07-22T10:02:00.000-07:002006-07-22T10:32:33.833-07:00

I enjoyed this article from the New York Times—Chasing the Perfect Taco Up the California Coast.Like the writer, I had limited experience with authentic tacos growing up—I didn't know tacos could be soft until I came L.A.. It's one area of eating where I need to make up for loss time.Tacos or bust!

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153460468045095312006-07-20T22:11:00.000-07:002006-07-20T22:50:28.166-07:00

Chili cheese fries aren't high on the healthy eating list, if they even make the cut at all. But they are oh so good when you wanna be bad—and sometimes you just gotta misbehave!I strayed at Red Rock Chili in the Century City Shopping Center Food Court.Westfield Century City10250 Santa Monica Blvd.Los Angeles, CA 90067(310) 277-3898www.westfield.com/centurycity/

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153360698508241042006-07-19T18:42:00.000-07:002006-07-19T20:37:41.653-07:00

Torafuku is one of my favorite lunch places on the Westside. And when I can't decide what I want to eat, I get their 'Omakase' Lunch Special—it's a little of everything good and a lot of food!Torafuku10914 W. Pico Blvd.Los Angeles, CA 90066(310) 470-0014www.torafuka-usa.com

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153349278987425692006-07-19T15:38:00.000-07:002006-07-19T19:09:06.203-07:00

An article from the New York Times, Dining & Wine on Korean cold noodles—Korea's Taste of Summer Is a Long, Cool Slurp. I know you can also find them here in L.A. Koreatown. Can anybody suggest a place?Get them while they're still cold!

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153348552446878232006-07-19T13:04:00.000-07:002006-07-19T19:21:01.086-07:00

Eel is one of my secret crushes. I have an intense fondness for it—the ugly looking but oh so tasty creature from the sea. But I wasn't always so open to this unattractive water being. I remember the first time a college friend ordered it in a Japanese restaurant in New York City. Unagi as it's called—it even sounds awful. I was less than impressed with her selection, thinking she was young and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153289463298393072006-07-18T22:43:00.000-07:002006-07-19T01:09:01.046-07:00

A heat wave still grips L.A.—and much of the country for that matter. And I'm still craving sushi. (Remember what I said a couple posts ago about that.) I stopped by Nijiya Market hoping to curb my desire with a heavy dose of raw fish—sashimi plate.Call me in the morning and I'll let you know if that was just what the doctor ordered to kick my habit.Nijiya Market2130 Sawtelle Blvd., #105Los

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-1153280293999840212006-07-18T20:08:00.000-07:002006-07-19T01:23:46.463-07:00

I first tried beard papa's cream puffs in a department store food arcade in Singapore two years ago. Wonderful pastry dough—or pâte à choux, as the French say—baked into airy puffs and filled with delicately sweet cream. Whatever self-control I might have had left me after the last bit of the first one. I ate 4 from a one dozen box my cousin bought without even sitting down.I heard they came to

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