chinese breakfast

as a kid i never wanted to eat eggs... ever!

this has changed.

and for the past two christmases and a few lucky mornings before school and work i have made this dish.

chinese breakfast is inspired by the prawn scrambled eggs on the menu at yuet lee on the corner of broadway and stockton in san francisco, and the culinary cross-pollination that i have cooking with my jewish-chinese-donutman-boyfriend josh.

this would be perfect on new years day.

chinese breakfast

1 jalapeno
organic tamari

1/2 a yellow onion, cut into very fine dice
olive oil
seasalt

about 1/2 # raw, shelled prawns

3 organic eggs
splash water, about a tablespoon
big pinch salt

1/4 bunch cilantro
sri racha, aka rooster sauce or cock sauce

1. slice the jalapeno straight across into fine circles and add just enough soy sauce to cover.

2. using a wok or a cast iron skillet gently cook the onion in a generous amount of oil and some salt over medium heat until soft and just starting to brown.

3. combine eggs, water and salt in a bowl and beat hard with a fork for a full minute.

4. add the prawns and cook, turning once or twice until almost done, but not quite uniformly pink.

5. pour eggs into the pan and stir and turn until set.

6. garnish with chopped cilantro, sri racha and spicy soy sauce.

super easy apricot chutney

my mom is in france. my dad is too. for a whole month.

before they left my mom gave me a bag of perfectly ripe apricots that she didn't quite have time to make into jam on her way out of the country. i couldn't let these beauties go to waste, but decide to make chutney instead of jam.

here is my super easy recipe:

1 1/2 # fresh, ripe apricots
2 serrano chilis, cut into fine rings
1" fresh ginger, very fine dice
1 c. organic sugar
1/2 c. apple cider vinegar

1. combine all in medium sized, heavy bottomed pot.

2. bring up to a simmer and cook until thickened and syrupy.

3. take chutney off the heat while it is still loose, as mixture will thicken even more as it cools.

breakfast for dinner

when i was a kid we sometimes had breakfast for dinner. it may have been for fun, but every now and again it might have been a way to get through a leaner time.

this is something i made for my spirit-kid nate on a night when my cupboards were bare. it was a surprisingly delicious and satisfying meal.


cornmeal pancakes

1 1/2 c. organic cornmeal

1 1/2 c. boiling water
1 tsp. sea salt

1/2 buttermilk

1/2 c. pine nuts
2 tsp. organic cane sugar
1 tsp. vanilla extract

big pinch baking powder

bacon grease
maple syrup

1. combine cornmeal, boiling water and salt and let sit to plump up the grains.

2. make a well in the center of the cornmeal mixture and add the buttermilk, pine nuts, sugar, vanilla, and baking powder. fold together gently until just mixed.

3. heat a cast iron skillet to medium-high and add bacon grease.

4. spoon the batter into the pan and cook carefully, allowing the cakes to cook for a while undisturbed and flipping only once.

4. serve with maple syrup.

spring alphabet

artichokes
asparagus
avocados
basil
beets
carrots
cauliflower
dill
eggs
endive
fava beans
fennel
green garlic
kale
leeks
mushrooms
mustard greens
nettles
onions
peas
rhubarb
strawberries
thyme

be love farm

i've been lucky to be able to do a lot of fun things lately. for the first time joshie and i were able to visit be love farm in vacaville where the engleharts, the founders of cafe gratitude live and grow a wide variety of organic crops and raise chickens and cows.

we had a short tour around the farm and then dinner.

chandrafresh and eric-james were the cooks for the evening.
this is what we had:

farm lettuces with lemon vinaigrette and a be love farm egg
corn and potato gordas with salsa and raw milk yogurt
braised kale with roasted tomatoes and pumpkin seeds
raw milk and honey ice cream with honey candied walnuts and fresh mullberries

everything was grown and sewn on the farm
needless to say; we were grateful.

coconut date truffles

from the upcoming lovesandwich.
some sweet little treats for your sweetie.
happy valantines day. belatedly.

coconut date truffles
makes: 8 to 10

6 oz. medjool dates

1 tsp. coconut oil

1/4 tsp. vanilla paste

big pinch pink salt or sea salt

3 tbsp. shredded coconut

1. remove pits from dates and chop finely.

2. in a small bowl combine dates, coconut oil, vanilla paste and salt. mash together with a folk until it comes together into a smooth paste.

3. put coconut onto a plate.

4. using a small measured scoop or a teaspoon divide date mixture into little portions.

5. roll in coconut.

6. travels well.

top food trends 2012

licorice

popcorn

coconut

gluten free re-interpretations

nut butters

organics

truffle infused everything

figs

olives

figs & olives in combination

seeded crackers

candy & cheese

green juice

new years day:

celery

kale

cucumber

fennel

apple

lemon.

mason jar

donut farm

special delivery.