Gilding the Lily since 2006
A nice couple weeks, it’s been. Lovely weather, lots of delicious cooking, but nothing really noteworthy that I can think of. I guess I could show you the nettle risotto I made, but I’ve already blogged that (though this time I made it with ham …
Just a shorty today, to show off some delicious bibimbap I threw together from ingredients I didn’t make myself. I did cook the rice and arrange everything, but unless you ferment your own doraji and kimchi (I didn’t), all you’re really doing is arranging bits …
Niku dango are Japanese meatballs, and are the perfect accompaniment to beer and noodles (two of my favorite things). Meatballs, in general are huge right now – Bon Appetit magazine recently had a whole issue devoted to them. Shit, 20% of all my (granted, now …
This is the best time of year. The weather is up to its typical late summer bipolar antics, and while I still have sweet Silver Queen corn down here in the Valley (thanks to sunny days), the mountains are cooling off enough in the evenings …
Sometimes good barbecue doesn’t reinvent the wheel. Sometimes it doesn’t even require you to go outside. I shredded some leftover roasted chicken (it had been marinated in a garlicky gochujang barbecue sauce) and warmed it in some basic hickory barbecue sauce with a little apple …
It’s so good to be back in my kitchen, I can’t even tell you. After the nettle dinner (those 24 things are so much work!) I was in the dry, dusty field for a week (botanical surveys in the western Central Valley, California), and spent …
Did everyone have a nice Valentine’s Day? That’s good, me too. I haven’t been around that much lately on account of not giving a shit about blogging, but I did make some nice meatball sammiches with sauteed peppers, onions and mushrooms last night. I made …
I was going to call it “Spaghetti alla Bottarga con Limone e Prezzemolo” but that seemed too fussy, so I broke half of it into English. That way I can confuse the Italians and English-speakers who find me accidentally through Google. Plus I don’t know …
…or, What To Do With Leftover Shogayaki and Rice. Hey, Xin Nian Kuai Le, everybody! I really hate posting this bowl of beige and blur after all the pretty and the comfy, but it’s Chinese New Year and I’m making burritos for dinner tonight. I …
I just lost some of you, didn’t I. It’s just gingery pork chops and cucumber salad, nothing weird. I have noticed that I get a lot more comments on classic diner favorites and American comfort food than on the Asian food I make, but I’m …