Author Archives: ejchang

Things I have made (8.13.14)

A few of my favorite things that I made the previous weeks: Baked egg with bean salad and several pickles. Clams with garlic, butter, and white wine. Oh, and parsley. Cantaloupe agua fresca, good for those overripe melons and humid … Continue reading

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Oh, hello there.

“Instructions for living a life. Pay attention. Be astonished. Tell about it.” -Mary Oliver I had, in fact, planned on reviving this blog around this month last year. Due to unforeseen circumstances (a light euphemism if there was one), that … Continue reading

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[22/52] Week in Food

Friday: lunch: green tomato and ricotta tartine with vin cotto @Scratch Bakery dinner: salad bowl of peanut lettuce “noodles”, marinated radish,  sesame cucumber pickle,  roasted mushrooms, roasted tofu,  steamed broccoli dessert: peach slices in Julian hard cider Cherry Bomb Saturday: … Continue reading

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Braised leek and fennel with brown sugar lentils

Pretty, no? While the dish sounds complicated, it is actually fairly straightforward and a great way to use up last of spring’s root vegetables, leeks and fennel. And while it is a little bit sweet, the savory flavor of leeks … Continue reading

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Roasted Green Beans with Parmesan

Summer is definitely here. You can tell when there are bushels and bushels of green beans at the market. If you are looking for a quick way to cook green beans without adding a pot to the stove, consider roasting … Continue reading

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Cauliflower and Carrot Chow Chow

There’s a cauliflower surplus at the market, and while it’s very short, I’ve been buying lots of it and needed to figure out a way to use it up. While I love roasted cauliflower, I think cauliflower shines as a … Continue reading

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Fennel Syrup

This is a great way to extend the flavor of fennel and also an answer to “what am I going to do with all these fennel fronds?” Fennel syrup, with just star anise, tastes strongly like a yummy licorice soda … Continue reading

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