Let me preface this by saying this is rather a lame post, particularly compared to Philip’s Le Creuset-made pea and ham soup, with tons of photos and a knife-skills tutorial. Yikes! He must have found his cooking muse. These appetizers are both sweet and savory, thanks to the dates and brie. Not only that, they’re…
Archives for October 2016
Easy Pea & Ham Soup (Plus A Knife-Skills Lesson)
I traveled this weekend to spend time with a friend in another state. As is the current fashion, she is hellish good at her job and an absolute novice in the kitchen. I get it, it’s political. I am happy to step into the kitchen and do my thing. As an aside, I suspect that…
Agedashi-dofu (Deep-fried Tofu)
Yeah, tofu can be really bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. It’s popularity is on the par with Japanese deep-fried chicken. Here’s the thing: this is so easy to make, and takes so few ingredients that it’s surprising that more non-Japanese restaurants…