Cauliflower Soup

This soup was inspired by the fact that the refrigerator is broken and I wanted to use up the produce before it goes.  Los Angeles weather has been bipolar but I had both a cold and a head of cauliflower, and I had recently seen a recipe for cauliflower leek soup on this awesome blog.  Soup it was. Continue reading

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Versailles-Inspired Cuban-Style Garlic Chicken

After yesterday’s meal, there was a lot of yellow rice left, but nothing else left-over to go with it. So, I decided to make my own version of Versailles‘ “#6 Famoso Pollo Versailles” (Famous Garlic Chicken).

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Cuban-Style Yellow Rice

Nagi hosted a Cuban-style meal, complete with the Versailles-inspired “Famous Garlic Chicken” and roast pork, so I added a small contribution by making the accompanying rice. To go along with the theme, I had no choice but to make the rice that I always see served at Cuban restaurants – it’s usually a vibrant yellow-orange color and slightly piquant in taste. The color comes from the annatto seeds, which are produced by Achiote trees, native to the tropical Americas. The flavor reflects the annatto, which I didn’t have on hand, along with a few other spices. Luckily, I found annatto in both ground (which I opted for) and seed form nearby (Whole Foods saves the day again).

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French 75

SOC made and enjoyed this drink at CH’s recent President’s Day Party, and I just had it tonight at a Sōsh open bar event and thought it was the best drink there (as did Superman and my brother from another mother), compared to such drinks as an Old Fashioned, Bellini and Manhattan. The French 75 is basically gin, sugar and lemon juice, topped off with some champagne or sparkling wine. It sounds simple enough, but as with all drinks, the art is in the proportions.

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Lemon/Lime Cilantro Chicken


At the BBQ my roommate KC hosted a couple weeks ago, his friend marinated and grilled some chicken that turned out quite well. Since I had a handful of lemons and some cilantro on hand, I tried to recreate the magic, or at least approximate it.
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Dongchimi Guksu (White Radish Kimchi with Noodles)

Dongchimi is a mild form of kimchi made from giant white radishes (pictured below) pickled in a briny, watery broth.  I just discovered on Wikipedia that the northern regions of Korea are known for dongchimi, which is traditionally made in the winter when white radishes are in season. Continue reading

Superbowl Sunday Guacamole

An old standby for parties and it does not require too much effort to make. Apparently, the name of the dish is derived from the Aztec words meaning “avocado sauce,” which is basically what guacamole is.

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