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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Fennel Slaw/Relish

So one thing you should know about me is that I eat a lot of pickles. I am always looking for good pickle recipes, and this was inspired by, of all things, rutabagas. I owe you a post on rutabagas … Continue reading

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Savory Roasted Tofu

I have this notebook full of recipes – when I encounter a new recipe, I write it down before I start cooking so I remember what to do, and sometimes I add notes to the book. This recipe is from … Continue reading

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Spanish Tortilla, the easy way

This is cooked more like a potato and onion frittata. You basically slice the potatoes and onions through the mandoline, and because the potatoes are fingerling, they will cook faster than normal potatoes. Add the scrambled eggs mixture and you’re … Continue reading

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