Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

October 2, 2017

Easy Restaurant *Homemade* Ramen

On days like today - ok, any day that isn't hot - I want ramen. I've tried (so far unsuccessfully) to make my own noodles, but thanks to Nona Lim (made in Oakland!), I can now create a bowl of excellent ramen at home with very little effort, AND FOR ABOUT $4. 

How is this magic possible?? This may seem like a lot of steps, but it's pretty basic. Make the eggs the night before, and when you get home, all you need to do is heat the broth, cook the noodles, assemble and garnish. You can eat in 20 minutes. 

You must, at all times, have the following ingredients in your home:

A box (or two) of Nona Lim Tokyo Ramen
A box (or four) of Trader Joe's Miso Ginger Broth
Fresh Corn (but if you must, Del Monte canned No-Salt Added Corn will do)
Soy Sauce or Tamari
Green Onion
Whole Foods and Rainbow Coop Carry These
Trader Joe's Miso Ginger Vegan Broth
Eggs Marinated in Mirin and Soy Sauce 
These are the fundamentals for how I like basic ramen, but feel free to branch out and add whatever you like. 

First, let's marinate some eggs. 

This blog has simple instructions. I like an 8 minute simmer for a yolk that's creamy. Don't leave eggs in the ice bath more than 5 minutes or the whites can get tough. Peel the eggs carefully, because the eggs are soft boiled, and can tear easily. I recommend 24 hours in the marinade, and up to 2 days is ok. 

Assembling Your Ramen

The ramen comes in tidy individual serving packets (2 to a box). 
Here are instructions for two:
Boil a large pot of water. 
In a smaller pot, heat up the broth (one full box for 2 people). Add kernels from one ear of corn. Bring to a boil, and reduce to a simmer. 
Take two eggs out of the fridge. Thinly sliced some green onion and set aside. Peel a piece of ginger (you'll grate it right over the bowl before serving). 
Once the large pot comes to a raging boil, scoop out some of the water and add it to your serving bowls to warm them up. 
Add the ramen to the pot. I prefer to cook them one at a time so they don't clump. They cook in about 3-4 minutes, so this is doable. Use tongs and a sieve to scoop out the cooked ramen. Pour out the water from your serving bowl, and add the noodles to the warm bowl. 
Gently pour half the broth over the ramen. Add half the corn to the bowl. Slice an egg in half and gently place it on the mound of noodles (you don't want it to drown). Repeat with the other bowl. Sprinkle both bowls with green onions, and grate lots of fresh ginger with a microplane. 

Serve immediately with chop sticks and spoon.


September 10, 2017


I believe my Yelp profile lists Пельмени as my last meal. There is nothing so comforting as dumplings, and since I have never found a store-bought or restaurant version that can top our family recipe, I now share it with you. 

It's more of a technique than a recipe. The dough is a very quick and easy pasta dough, and the filling is just seasoned ground meat. 

The devil is in the rolling, cutting, and filling. So get your friends together, get some beer, and make short work of the prep so you can get to the eating!

This recipe will make 60-70 pelmeni. If you think that's a lot, you've never seen a hoard of people devour 60-70 pels in a matter of hours. A decent serving is about 15 pels, so if you plan to feed a lot of people, and want to freeze some for later (YOU DO), double the following recipe. 

The Dough
2 eggs
2oz water
1t oil (olive or canola - just enough to make the dough easier to work with)
1/4t kosher salt
2C unbleached all-purpose flour

Whisk the flour and salt together in a large bowl. Make a well in the center, crack in the eggs, add the water, and using a fork, whisk the eggs, water and oil together, then start stirring in the flour until a craggy ball is formed. Turn the dough out onto a floured work surface, dust with a bit more flour, and knead until smooth. Try not to add too much flour. You want the dough to be smooth and a bit on the sticky side, because you'll add more flour as you roll it out, and you don't want it to get tough & chewy.

Wrap the dough in plastic, and let rest in the fridge for at least an hour. This will relax the gluten, and make rolling easier. 

The Filling
1/2# ground beef
1/2# ground pork
2-3T finely grated onion (use a microplane, or VERY finely mince the onion)
1 clove garlic, finely grated (use a microplane, or VERY finely mince the garlic)
1t kosher salt
1/4C water
2t freshly minced dill (or 1t dried)

Combine the meats in a bowl, and season with salt and pepper. Mix in the onion, garlic and dill. Add half the water and mix well (use your hands). If it looks like it can take it, add the rest of the water. Keep the meat in the fridge while you roll and cut the dough.

Rolling & Cutting
Line a couple baking sheets or cutting boards with parchment or dust with flour. 

Take the dough out of the fridge. If you stick your finger in it, and the dent stays there, you're ready to roll! 

Dust a large work surface with flour, and find a small biscuit cutter (about 2" wide). Roll the dough out til it's thinner than a poker chip, but thicker than a guitar pick. 

Cut a zillion discs. Dip the cutter in flour to prevent sticking. 

Follow the steps below to fill and seal the pels. 
Gently stretch out the disc. 

Add a good amount of filling. You can stretch the dough to seal it in. 
Pinch the seam closed, tucking the filling in as you go.

Sealed in half

Pinch the end together to form a little "cabbage" shape.

Let's Eat! 
Boil enough chicken broth (2-3 quarts) for the pels to have room to cook (as you would boil ravioli). I really like the Trader Joe's Low-Sodium Chicken Broth, and always keep a few quarts on hand. Once the pels float to the surface, allow them to cook a few minutes more (about 5-7 minutes total - a bit longer if frozen).

Serve the pels in bowls with some of the broth. I like to add a dollop of sour cream and some soy sauce. Mom likes sour cream and a little vinegar. 

To freeze extra pels, freeze them on the sheet pan with room between them so they don't stick (see top photo). Once frozen, transfer to a ziploc freezer bag or seal in a food saver bag. Store up to 3 months. 

 На здоровья! 

Cool, Creamy, Tart: Perfect Lemon Bars

I recently had occasion to bake on the hottest day in San Francisco's recorded history. Though I believe I was hallucinating from the heat, I somehow managed to pull it off - as a Deadhead and former professional pastry chef, I was up to the task. Normally, I cut these into 2-3" squares, but these were for my punky sister's birthday party, so I cut them into bite-sized cubes, which served cold, were just right for a sweltering summer soiree. 

These can be made ahead and kept frozen for up to a month. You can also juice the lemons ahead of time, and keep it frozen in 1C portions. Then, when the mood strikes, you're one step closer to enjoying these bad boys (next time you're presented with a ton of lemons, think LEMON BARS!)

For a quick video on the technique, see Ina Garten's version. But I prefer my recipe, as it has less sugar and flour in the filling, and less butter in the crust, but you'll never miss it. Use meyer lemons for a more dynamic citrus flavor, but any lemon (or mix of citrus juice) will do.

This 9x13" batch makes 12-20 squares (depending on how big you want to cut them), or can be cut into minis as shown above. 

For the Short Dough Crust
6oz unsalted butter, softened but cold (1 1/2 sticks)
3oz sugar (3/4C)
1 egg
1/2t vanilla extract
pinch of kosher salt
9oz unbleached all-purpose flour (a bit more than 2C)
3/4t baking powder

Cream the butter and sugar together. Beat in the egg til combined. Add the vanilla. Whisk together the dry ingredients in a separate bowl, then stir into the wet ingredients until just combined.

Dump the dough into a 9x13 baking dish, and with floured hands, press the dough evenly to a 1/8" thickness, making sure to go up the sides a bit. Chill the dish for 30 minutes, or covered, overnight. 

Preheat the oven to 350'. Bake the shell for about 15-20 minutes, just until set and starting to get golden. Remove the shell, and set on a cooling rack. 

The Filling
2C sugar
5 extra large eggs
2T lemon zest
1C lemon juice
3T unbleached all-purpose flour 

Whisk together the eggs and sugar, add the zest and juice, then the flour. Pour the filling into the warm shell, and return to the oven. Bake for another 25-30 minutes until set (if you give the pan a little shake, it doesn't jiggle). 

Cool the bars completely in the pan. I usually freeze them to make cutting easier, but you can also keep them in the fridge overnight. Either way, wrap them well. 

I use a bench scraper or thin but sturdy metal spatula to loosen the edges. To cut even bars, use a ruler or measuring tape to mark 3-4 bars on the short side, and 4-5 bars on the long side (yielding 12-20 bars). 

Dust the bars with powdered sugar just before serving. Store extras in the freezer for up to one month. 

На здоровья! 

August 26, 2017

Curry Chicken Pasta Salad

Why did I wait so long to blog this? I think it's because it's not much to look at. I mean look at it. Bo-ring. But it tastes wonderful. Over the years I've shared the recipe with its devotees, and now, I share it with the world.

Do the Right Thing! 
For this recipe, I'm adamant about using specific brands of mango chutney and yellow curry powder. There have been times when I didn't have or couldn't find those brands, and made it anyway. Big mistake. I'm sure the original recipe from Cooks Illustrated (one for curry beef pasta salad) didn't specify brands, but I've been making this for well over 20 years, and it's just best this way. Trust me.
United Markets, Andronico's, Mollie Stones, and some Safeways carry these brands.

As for the pasta and chicken ratio, and the methods for cooking the chicken - those are up to you. Ideally, I poach 2-3 boobs in chicken broth, but have also grilled the chicken, or used the breast meat from a whole roasted chicken. 

A good ratio is 2-3 breasts (about 3C of shredded meat) to one pound of pasta. 

Boil 1# of good quality Italian fusilli, drain, and rinse with cold water to stop it from overcooking. 

Shred the chicken into a large mixing bowl. 

The Sauce
1 jar Crosse & Blackwell major grey's mango chutney
2 eggs
3-4T Sun brand madras yellow curry powder
1/2t cayenne pepper
S&P to taste
grapeseed or canola oil 

In a blender or mini-prep, puree the chutney, add the eggs and seasonings, and blend til smooth. Slowly drizzle in 1/2C+ oil to create a mayonnaise. Adjust the seasoning to taste, and pour over the chicken and pasta. The sauce will absorb in the fridge, so use all of it, even if it looks like too much. 

Chill in the fridge for at least an hour, or overnight. Finish it within 3 days, as it contains raw eggs. 

На здоровья! 

December 18, 2016

Gluten-Free Peanut Butter Blossoms

Why gluten-free, you ask? Not for me. I love the wheat. I love to bake with the wheat. But it makes me sad when people can't eat the wheaty baked goods, and so I GF. 

This batch is made with Bob's GF baking flour. There are different varieties, but I chose the one below because it has xantham gum, which helps add chewiness that's otherwise missing with GF flours, and it doesn't contain garbanzo bean flour, which has an unpleasant aftertaste. 

The cookies have a light, delicate crumb, and are softer if you underbake them just a bit - take them out when the edges just start to turn golden. 

1 1/4C light brown sugar
1C peanut butter (sadly, the crappy Skippy variety with shortening works best)
1/2C butter, softened (that's 1 stick)
2 extra large eggs, room temp
1t vanilla extract 
2C GF flour (I sifted it because it can get clumpy, but you don't have to)
[1/2t xantham gum - only if your GF flour doesn't have it]
1t baking soda
1/2t sea salt or kosher salt (I use kosher)
36 chocolate kisses, unwrapped 
white sugar for rolling

Whisk the flour, baking powder and salt together in a bowl. In a separate bowl, cream the butter, peanut butter and sugar together until light & fluffy. I prefer using a good old hand mixer for these, but a stand mixer or brute force and a spoon will work just fine. Mix in the eggs and vanilla until smooth. Stir in the flour mixture, wrap with saran, and refrigerate for at least an hour, or overnight. 

Preheat oven to 375'. Line baking sheets with parchment. Use a small ice cream scoop or spoons to scoop balls of dough, roll lightly in your hands, toss in sugar, and flatten a bit. Place 12 per sheet, spacing them out so they don't touch when they spread. Bake 8-10 minutes. 

Slide the parchment onto a cooling rack. Immediately push a chocolate kiss into the center of each cookie (the sides will crack a bit). Allow to cool completely before storing in an airtight container, or serve after about 10 minutes of cooling. 

*Note: the kisses will melt but hold their shape as they cool and harden. Eating the cookies while still warm & melty is pure heaven! 

На здоровья! 

November 26, 2016

Crackly-Crusted No-Knead Bread

7-Day Rest
The hardest part about making this bread is waiting 2 hours for it to cool before cutting into it. More on that later. Let's start with the basics. This is one of the easier breads to make. Just stir together flour, salt, yeast & warm water. Let it rise at room temp for 2 hours, then leave it in the fridge for a week. Take it out, shape into a ball, let it sit for about an hour, then bake. It costs about 75 cents to make, and tastes like a $5 loaf from a nice bakery, only better, because it's fresh & you made it!

Rather than reinvent the wheel, here's the King Arthur Flour recipe. The blog is full of tips and variations. My blog chronicles my various attempts - all good - the longer rests yielding tastier loaves. The link is for the larger recipe. For 1 loaf, see below. The ingredients and general preparation are very simple. Best results come from the nuances you'll pick up each time you make it. 

15.8 ounces of unbleached all-purpose flour (If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups.)
2 1/4t yeast (one package of instant or active dry yeast)
2t kosher salt
1.5C warm water

Stir together in a large bowl or food-safe plastic bucket. Cover, and let rise for 2 hours at room temp, then put it in the fridge for a week. If you're in a rush, see the links for variations on time (I tried 6 hours, 3, 5, and 7 days - 7 being the tastiest). But IMO, if you're going to bake your own bread, take the time to do it right. 

When you're ready to bake, take the dough out of the fridge and dump it our on a floured work surface. Shape it into a ball - doesn't have to be perfect - dust with more flour, and let it rest for about an hour. 

After 30 minutes, heat your oven to 450' F. If you're using a pizza stone or dutch oven, heat them in the oven for the full 30 minutes. If you're using a sheet pan, grease it or line it with parchment, and place the dough on it to rise. 

If you're NOT using a dutch oven: Place a shallow metal pan (brownie pan or broiling pan) on the bottom rack of the oven (under your pizza stone). Have 1C hot water ready. 

Just before baking, slash 2-3 cuts into the dough with a sharp knife or razor. This will help it expand and rise as it bakes, and will give you a beautiful crust. 

If using a dutch oven, carefully drop the dough into your heated dutch oven and bake it covered for 20 minutes, then remove the lid for the last 10. 

If using a pizza stone, slide the dough onto your pizza stone. Pour the hot water into the pan below, and close the oven quickly. 

If using a baking sheet, place the sheet on the top rack, and pour the hot water into the pan below, and close the oven quickly. 

Bake for 25-35 minutes at 450' until the crust is deep golden brown and a thermometer reads 205'. 

Cool on a rack for at least 2 hours. If you cut into a loaf before it cools, the texture will turn heavy and gummy. If you have to, leave the house so you aren't tempted. 

Store the loaf in a paper bag inside a plastic bag at room temperature. Make amazing toast, BLT's, grilled cheese, and more! 
Weighing Flour for Accuracy
After 2-hour Proof at Room Temp
Dumped out on a Floured Board

Shaped into a Ball & Dusted with Four

Slice in "Vents" Just Before Baking

Heat Your Oven for At Least 30 minutes
You'll Pour 1C of Hot Water into that Pan
to Help the Bread Rise in the Oven

Use a Thermometer to Make Sure it's Done
205' F
These Thermometers are Super Cheap & 
You Can Find Them at Most Grocery or Drugstores
(this was my 3-day rest. not as tasty as the 5 or 7-day)

The 5-Day Rest. Getting better...

Now, Who Can Argue with That?

Gluten-free blog TK...на Здоровья!

November 5, 2016

Mango Salsa

This salsa is delicious on its own, scooped up with tortilla chips or other veggies, and makes a great accompaniment to salmon, fish tacos, grilled chicken...the list goes on. 

All the Things 
1 can black beans, rinsed & drained
1 waxed cucumber, peeled, seeded & diced
1 red bell pepper, seeded & diced
1 mango, peeled & diced
1 jalapeno, seeded and minced
1 shallot, minced
cilantro, minced
lime juice (about 1/2 a lime)
rice vinegar

Stir it up, and season to taste. Makes a lot, so plan your meals around it for a few days, or share with friends!

Seeding a cucumber. I'll add the guts to my juicer later.