File this one under: “Genius Ideas”, “I love Coconut”, and “Another reason to love Arizmendi Bakery”
If you’re in the Sunset in SF, and somewhere in the vicinity of 9th Avenue and Irving Street — on a Friday (because they only make them on Friday) — get yourself on over to Arizmendi for one of these flakey, shatteringly crispy on the outside, soft on the inside, coconut-y, buttery, do-I-detect-a-hint-of-sourdough? croissants. ‘Nuff said!
I love Jamie Oliver, but I was cursing him as my attempt to make his recipe for ravioli with minted-asparagus, potatoes and mascarpone went up in flames this last weekend. I wont get into details other than to say that the whole thing ended up being a real big mess and I was nearly forced to go to my Jamie Oliver-themed potluck party empty handed (I substituted with his easy and excellent “Chocolate Pots” at the 11th hour. When in doubt, bring chocolate!). Despite my ill-fated ravioli-making endeavor, I really can’t stay mad at Jamie because the combination of flavors inspired by his recipe — tangy-creamy chèvre, sweet asparagus, and bright herbs — is quite wonderful and works perfectly as a quick and delightfully spring-y pasta dish that comes together nearly as quickly as boxed mac and cheese. This combo would be equally great on crostini, as a topping for pizza or melted inside a grilled panini.
BTW: I’ll make sure to nudge Simran to share the recipe for Jamie’s ricotta and herb stuffed mushrooms that she made for the potluck – they were great!
When we first discovered Koshari, we were thrilled, as the promise of this dish is great. It comprises some of our favorites – lentils, rice, macaroni and spices. Bye-bye “mac and cheese” – hello “koshari”. Plus, trying the cuisine of a new, “as yet undiscovered country”, is always an opportunity we gladly welcome.
This Egyptian dish is an intriguing and flavorful combination of leftover rice, macaroni, lentils which are topped with tomato sauce. Other optional additions are chickpeas, crispy fried onions and of course, hot sauce, if you so desire. This dish is from around the mid-19th century and it’s origin is a creation of necessity. At the end of each month, working class Egyptian families would have a little bit of everything left in their pantry, and they would use it up by making this yummy dish. This is totally the style of cooking we love – open up your pantry/refrigerator, see what you have left and make some magic. Continue reading
An excursion for ramen inspired the first page of a comic about a new angry bird named, what else but….. Noodle Bird!
Noodle Bird is definitely my kind of super hero.
Noodle Bird’s authors hard at work.
It’s impossible to resist this recipe. There’s an article over at Kitchn titled the “Jamie Oliver’s Chicken in Milk is Probably The Best Chicken Recipe of All Time“; a good friend (aka the Hungry Dog) — a person I trust 200% in all matters food-related — swears by it; and it has even shown up in my email box at least once with a note from Simran saying, “please make this and invite me over!”. So I finally cooked up some of this irresistible chicken, or rather threw it together one night when I found myself staring blankly into the refrigerator wishing it was someone else’s turn to make dinner. The verdict: this is as tasty as advertised, especially given the extra liberties I took (no sage, forgot the cinnamon stick, chicken pieces instead of whole…). What can I say? This is just one more reason to love Jamie Oliver. Continue reading
These cookies are delightful and I always love discovering regional American recipes and often wonder why some the good stuff never makes it across state borders. For example, why is loco moco not available in at more breakfast/brunch places across the United States? There could a whole separate blog on “A Little Yumminess Around the USA”, so we can learn more about regional/state specialties.
We first heard about these cookies on a trip to Santa Fe and before I could get round to learning more about them, Stacie had already tried them. I bet they taste better with lard, but we stuck to good ol’ butter. This Spanish influenced cookie was developed by people living in New Mexico over the centuries. It is typically served during the holidays (Christmas in particular) and special occasions such as weddings and baptisms. It’s lovely with a cup of strong coffee, or for the kiddos with some milk. This is a neat one to make with kids (they are the “State Cookies” of New Mexico) and talk about the unique regional recipes of our country.
We had so much fun cooking and traveling the world with our tummies last summer that we’re doing it again! Registration for our 2014 A Little Yumminess Around the World is now live. Space is limited and tickets are going fast, so if you’re interested it’s a really great idea to sign up right away. Read on for more details or jump over to our summer camp page for the registration links. And if your little ones can’t join us this summer, we also have some other exciting family and kids’ programs in the works…. so please stay tuned!
This summer in addition to cooking, eating, tasting and learning about cuisines of the world with our campers — everything from Indian paranthas, Argentinian empanadas to Thai curries — we are thrilled to announce a partnership with a wonderful children’s writing teacher named Tessa White who will lead two writing-focused days each camp week. We found that our kids had so much enthusiasm for what they were learning about, and so much to say, that we thought that they would love the chance to wash their hands, pick up a pen and write about their experience. Tessa does wonderfully imaginative projects in her afterschool program called The Writing Club and we absolutely can’t wait for the party and reading by campers which will conclude the fun each week on the Friday of each session. (Please take note: we had to increase the age of campers by a year –entering 2nd through 4th grades in fall 2014– to make sure the writing component would work well.)
We’re totally excited about the venues this year, too. First we’re taking over the kitchen at Marin Preparatory School in the Castro and then we’re back at one of our favorite foodie places in all of SF, 18 Reasons:
As we’ve been planning all the details over the past several months we keep finding ourselves saying, “Boy, we wish there had been a camp like this when we were kids!”