- Check out Casa's design field trip to San Francisco's Ferry Building
- Get to know the five French mother sauces
- Ways to pull off Spring's white blazer trend
- Seven meaningful ways to spend your tax refund
- Get a sneak peek at Community's return (and see who's getting married!)
- See how devoted pups are contributing to the presidential campaign
- Peeta vs. Gale, Edward vs. Jacob: who would you pick in these onscreen love triangles?
- Gwen Stefani's latest Harajuku Mini line for Target
- Get your iPad ready for resale
- Shop designer pieces from Gossip Girl
- Would you wear Spring's metallic eye shadow trend?
- How to get a germ-free household
- The cast of New Girl bring big laughs to PaleyFest
- Zac Efron talks about what it's like to be chased by older fans
- Get the recipe for sugar-free bourbon chocolate truffles
Posts for March 6th 2012
Photo: Sara Yoo
Late-night infomercials seem to have the solution to every kitchen conundrum, but I learned quickly that buying into every zealous sales pitch meant cabinets full of single-use gadgets that receive only occasional use. So when I dove into my shelves of dusty equipment for a Spring clean-out, I found that several could go in the donation bin thanks to one multitasking pot: my enameled cast-iron Dutch oven.Photo: Camilla Salem
While forms of this essential vessel exist in many cultures, the original "Dutch" oven finds its roots in 17th century Netherlands, where it was a way to recreate the effects of an oven when only an open fire was available. My first Dutch oven arrived in the form of a Christmas gift from my mom who remarked, "You need one of these." She's never been so right. That 5 1/2-quart round Le Creuset became a stovetop fixture as I discovered I could use it for everything, from braised duck ragu to frijoles de la olla, to kimchi jjigae. The flat bottom heats evenly, even on my scary, early 90s-era electric coil range, and everything I simmer, braise, and stew takes on flavor depth unmatched by my other cookware. Thanks to the enameled surface, it's a wonder to deglaze, easy to clean, and incredibly durable. Now the proud owner of three of these do-it-all pots (the 5 1/2-quart round, a 7 1/2-quart round, and a 9 1/2-quart oval), I'm armed for dinner for two — or 20.
For a few of the many uses for your cast-iron enameled Dutch oven, just read on
By the time I entered college, I thought of myself as a rather experienced eater. Born and raised in a multicultural family in the San Francisco Bay Area, I had been exposed to all sorts of foods from the get-go and was rarely fazed by anything "weird" (Chicken feet? Sure. Alligator tail? No problem. Crab innards? Give it to me over rice.) And my young adult self was certain that there was no cuisine I had yet to conquer.
Then I met the guy who is now my husband, and he proceeded to rock my world with the marvels of Korean food. Yeah, I had experienced plenty of barbecue and jjigaes (stews) by then, but one night he took me to a Korean-owned sushi joint tucked away in a tiny Oakland strip mall, and he ordered us two heaping bowls of hwae dup bap that seriously changed my life.
According to my loose understanding of the Korean language, hwae dup bap translates to raw fish over rice, and while it lacks the orchestrated beauty of Japanese chirashi, you can think of it as chirashi's untamed cousin. Everyone has their own version of this dish (my husband remembers his mom making a simple version with just sashimi and rice for church picnics), but the general equation is as follows (from the bottom up): sushi rice, greens, chopped raw fish, fish roe, and a quail egg, drizzled with sesame oil and a vinegary gochujang sauce. It's refreshing, light, but incredibly filling, and it will change the way you think about sashimi. The Japanese girl in me still enjoy a slice of toro delicately dabbed in shoyu and fresh wasabi, but my newfound Korean side absolutely melts for hwae dup bap.
I based this recipe on our spot in the East Bay which included seaweed salad to round out its from-the-sea flavor. If you have access to good quality sashimi and an Asian grocery store, then you'll have all the ingredients you need for this explosive dish.
Some days, we are just not up for waging the war between our legs and our razor. During these Winter months, it's so tempting to hide dry legs under layers of clothing. But hide no more! The new Schick Hydro Silk razor with moisturizing serum hydrates skin, leaving it silky and smooth. Five curve-sensing blades deliver an incredibly close shave, and the compact oval cartridge is designed exclusively for the curves and contours of a woman's body, including those hard-to-reach places.
So break out of your Winter skin and say hello to Spring!
6 small artichokes
3 cups small white mushrooms, thinly sliced
3 tablespoons olive oil
1 clove of garlic, crushed
2 sprigs of thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 cups baby spinach
Wedge of Parmesan cheese, for serving
Extra-virgin olive oil, for serving
- Fill a large bowl with water. Cut a few slices from the lemon and squeeze them into the water. Drop them in the bowl as well.
- Peel back the outer layers of each artichoke until you reach the pale yellow leaves. Cut off the first inch of the stems and tops of the artichokes. Cut each in half and remove the purple leaves in the center and the fuzzy choke. Place each cleaned artichoke half in the lemon water.
- Slice up each artichoke half lengthwise.
- Heat three tablespoons of olive oil in a large sauté pan over medium-high heat. Add sliced artichokes, mushrooms, crushed garlic, and thyme to the pan. Season with salt and pepper. Cook for about five minutes.
- Add wine to the pan and let this cook down for about 15 minutes, or until artichokes and mushrooms are soft.
- Place one cup of spinach on each plate, and top with the artichoke and mushroom mixture. With a vegetable peeler, shave as much Parmesan over the salad as desired, then drizzle with as much extra-virgin olive oil and lemon juice as you like. Add salt and pepper to taste.
- Crumbled cookie ice cream with espresso caramel . . . enough said — Seven Spoons
- Guy's Burger Joint is the star of a Carnival Liberty cruise ship — Grub Street New York
- A sexual harassment lawsuit hits Paula Deen — The Daily Meal
- Now this is a breakfast sandwich — Smitten Kitchen
- Almond waffles and a pretty video to go with it — Roost
- Chrissy Teigen loves duck fat — So Delushious
- A trip to the fields and a tip on how to sweeten up collard greens — The Perennial Plate
On top of the movie's haute cinematography and touching score, we learned a number of fascinating facts about sushi that, even as avid raw fish eaters, we were surprised to learn. Do you know what temperature sushi should be served at, or when the California roll was invented? Learn some interesting tidbits about the movie, which is out March 9, when you keep reading.
When you've got really good ingredients, I believe it's best to prepare them in simple and straightforward ways. When it comes to artichokes, it's best not to mess around much. The flavor of fresh artichoke is unique and earthy, and that flavor is only enhanced by steaming it, then dipping the leaves in oil and vinegar.Once you've prepared your artichoke, which takes minutes, all you really need is a 30- to 40-minute steam, depending on the size of your artichoke. Traditionally, people eat steamed artichokes with mayonnaise or butter, but I find that I prefer them with an acid, like red wine vinegar. It's a healthier alternative, and the flavors are more complex. Sit the artichoke in salt, pepper, olive oil, and vinegar, and attack the leaves until you reach the luscious heart. By this time it has soaked up all that delicious vinaigrette, and you're in for a real treat! This dish makes a great substitute for a side salad, or enjoy it with a glass of red wine on a lazy Sunday afternoon and everything will just seem to fall into place.
For the simple technique, keep reading.