During the heat wave in August, I co-taught a week long cooking camp for a small group of boys between 7 and 10 years old. My partner was Noah Mayers, whose work in life is to think up and organize fascinating, hands on experiences through which children can learn about themselves and the world. His does…
Tag: asian inspired
Charred Broccolini with Black Forbidden Rice and Sweet, Spicy Lime Sauce
This dish was created for the Decadent Eight Course Vegan Tasting Menu for The Illuminati Ball (see above photo), but it’s also morphed into a simple and excellent every day lunch salad (see photo below)! I wanted to replace the Roasted Brussel Sprouts with Sweet Sriracha Lime Sauce on the menu for the with a vegetable that was a…
Crispy Yuba Mock Duck with Vietnamese Pickles and Herbs (Vegan and Gluten-Free)
On select weekends over the next few months, I am cooking a tasting menu for 30 guests attending The Illuminati Ball. The creator of this fabulous event, Cynthia Von Buhler, gave me free reign over the menu and made just two requests. The menu needed to be vegan and she wanted the final course to be Chinese Mock Duck….
Miso Butter Broiled Cauliflower
Well it’s finally snowing in New York. Here is a proper, healthy, no fuss winter dish. If you are someone who makes Asian food on a regular basis, you will have all of these ingredients in your pantry, so you can make it without running around in the snow. This is another recipe that I…
Thai Coconut Chicken Soup/ Farmshare Cooking weeks 8 and 9
FARMSHARE COOKING WEEK 8 Lettuce, Beets and Cucumbers- Made into Salads Starring Beets Broccoli- Made into Curried Broccoli Soup with Cashew Cream Eggplant- Broiled with Miso Honey Sauce Plums- Made into Plum Chutney for Spicy Chickpea Pancakes Blueberries- Eaten on top of gluten-free whole grain cereal for breakfasts Peaches- Eaten with Gluten-Free Coconut Pancakes and…
Furikaki Crusted Seared Ahi with a Salad of Spicy Vegetables
My mother and I got to cook Christmas dinner together this year. She made a very delicious lamb roast and I made a salad from all of the amazing locally grown vegetables that you can buy on Maui in the dead of winter (watercress, kohlrabi, watermelon radishes). The salad was spicy, crunchy and full of…
Roasted Brussel Sprouts with Sweet Lime Sriracha Sauce
As I have mentioned before, I am not much of a deep fry cook. I like deep-fried food, but I leave it to the experts. The food that I deep fry ends up burnt on the outside and raw in the middle, or it’s cooked through, but soggy with oil. I know, I am…
Simple Curried Quinoa with a Crunchy Kale and Coconut Topping
I tend to be skeptical about health food. Spending my childhood in the Pacific Northwest and in Hawaii, I was always around glowingly healthy hippies who claimed that some ridiculously healthy thing they had taken to eating was “delicious”. You can’t fool children, and there are only so many times you can feed them sprouts…
Happy Lunar New Year!/ Gluten-Free Shrimp and Pork Dumplings (inspired by travels in Taiwan)
Happy Lunar New Year! I always feel a little bit more excited about the beginning of the Lunar new year than the I do about January 1st. Maybe I just need another month to get excited about the idea of a new year…or maybe it is easier to get excited about a new year if…
Black Sesame and Ginger Poached Pear Tart (Gluten-free)
This tart would be good as part of a fancy tea menu, although I mostly packed it for lunch and ate it along with cold soup. Are you noticing the packed lunch theme across the recent posts here? That is because I have been working very long days for the last two months teaching, rehearsing…
Big Sis Little Dish 