Tonight I cooked my favorite dish from my childhood: it’s a Filipino recipe called “adobo”. Sam Sifton at the New York Times did a great article on the differences between different adobo recipes, as well as sharing an adaptation of Amy Besa and Romy Dorotan’s adobo recipe from Purple Yam, a Filipino restauarant in Brooklyn.
I decided to give Sam’s version a whirl — although coconut milk sounded like crazy talk, the idea of a thicker sauce addressed my only frustration with the recipe that I grew up with — the inability of the delicious (but brothy) liquid to stick to the rice. Results? Have a look:
I’d forgotten how much I love the smell of vinegar and garlic gently simmering on the stovetop — all the better on a chilly winter evening. And even though cooking the chicken three times (stovetop, broiler, stovetop) sounds like overkill, it is absolutely worth the hassle.
Great recipe, although in the spirit of the above article, I’m gonna play with it a little more to see what happens (maybe I’ll swap in some chicken stock for the coconut milk and trade some of the vinegar for lemon juice from the tree in the back yard.) Stay tuned…
Who loves Brussels sprouts? Everyone! After they’ve tried this dish, that is.
Caveat: I made these last week for Thanksgiving, based in large part on this recipe. However, I wrote what follows from memory, and I haven’t tested it. If disaster ensues, please let me know.
But seriously — how far wrong can you go with butter, parmesan, and truffle oil?
Brussels sprouts seem to be available in two sizes — small (like a large grape) and enormous (bigger than a walnut). Since they’re bitter when raw, you’ll want to ensure that they cook evenly — this is as good an argument as any for getting the smallest ones you can find.
- 2.5 lbs /1 kg Brussels sprouts, washed and quartered
- 4 oz / 110 g pine nuts
- 6 oz / 170 g unsalted butter, melted
- 2 oz / 60 g parmesan cheese, finely grated
- 1 Tbsp / 30 ml lemon juice
- 2 Tbsp / 60 ml white truffle oil
- Sea salt
- Black pepper, freshly ground
- Preheat oven to 400° F / 200° C
- In a large bowl, toss the sprouts with the pine nuts, melted butter, several pinches of sea salt, and several twists of black pepper to coat evenly
- Spread the sprouts evenly on a large cookie sheet (or two) and put in the oven for 15 minutes
- Remove sprouts from oven, toss with a metal spatula, then sprinkle with parmesan cheese and return to oven for 5 minutes
- Remove sprouts from oven and place in a large bowl
- Toss with lemon juice and truffle oil
- Try not to eat too many before they get to the table
Forgot the pine nuts!
I don’t usually post about work-related stuff on this blog, but I’ll make an exception in this case: The site I’ve been working on for the past seven months:
just went live on Monday!
Workbeast is (currently) a social network for SAP consultants and managers who hire SAP consultants. The traditional recruiting model is expensive, slow, and doesn’t give managers any confidence that the candidate will actually be qualified for the position. We’re improving on that by offering the lowest markup in the industry and leveraging the speed and power of social networks to provide competent candidates faster than ever before.
Although we’re focusing on SAP professionals right now, we plan to expand to other specialties very soon… watch this space!
Finally, I want to give a shout out to our awesome development partner, Hashrocket… you guys did an stellar job!
I’m a big fan of NPR’s “This American Life”, and I often listen to their weekly podcast on my walk to and from work. Recently, they rebroadcast a show that originally aired in March 2009, called “Scenes From A Recession”. Each of the three segments was about how the current economic downturn is affecting everyday people.
Back at Bar Tartine tonight. I was unexpectedly presented with the opportunity to dine on a tasting menu designed to highlight the wines of Scribe Winery. Who am I to say “no”? Continue reading
It’s back to MSF once again this week to sample the cuisine of Farallon’s Fred Sassen. Before I get into it, though, I need to atone for an omission from my last MSF review: Lung Shan, the Chinese restaurant that hosts MSF, has a very limited amount of glassware suitable for the proper enjoyment of wine (i.e. the kind where you can get your nose into the bowl of the glass when you sip.) So you have three options: Continue reading
Finally, finally, finally. I’ve wanted to dine at Slanted Door for literally years, but somehow, the opportunity never presented itself. (And yet, Tracey’s eaten there at least three times in a little more than a year since we’ve moved back. Doubleyouteeeff?) Today, though, with just an hour and a half until showtime at the Embarcadero Center, we took a chance and scurried over to the Ferry Building sans reservations.
And our gamble paid off, but just barely… Continue reading
Just took a quick look at the website for Coda Automotive, upon learning that former Tesla Motors marketing director Darryl Siry has joined up. Coda is one of the more recent entrants into the growing EV market, and are attempting to bring an electrically propelled 4-door sedan to market for an MSRP of $45,000.
Unfortunately, as you can see from this gallery, the product is completely hideous. Say what you will about Tesla (Roadster, Model S), Fisker (Karma), and even GM (Volt)… at least they’ve figured out how to make their products desirable.
Tonight I finally made good on a long-standing promise to myself and ate at Mission Street Food. MSF is an organization that rents out a Chinese restaurant on Mission street every Thursday and Saturday in order to host a different guest chef every week. The extremely reasonable prices(i.e. most plates less than $10, and everything less than $15) and the $5 corkage fee make this a relatively cheap way to experience great food. Continue reading
Tracey and I are in the last week of a 3-week “nutritional detox” program. The motivation here was to participate in something that would force us to think a little more about what (and when) we eat. I’ll be the first to admit that all two often, we fall back on whatever is easiest to prepare (or, let’s face it, order in) rather than giving careful consideration about what constitutes a nutritious, balanced meal.
The basic premise is Continue reading