I Am... Triple Cooked Fries Recipe
I have an obsession with French fries. I love, love, love them. They are a combo of one of my favourite foods (potatoes) and cooking methods (deep-frying). If deep fried foods weren't so calorific, I'd definitely indulge in them daily. The crunch and texture differences get me every single time.
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I Am... Triple Deviled Eggs Recipe
One of my favourite snacks to make is deviled eggs. I didn't grow up eating deviled eggs (in fact, the first deviled egg I had was at the ripe old age of 20), but something about their cool creaminess makes them one of my favourite comfort foods.
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I Am... Crab Rangoon Grilled Cheese Recipe
We didn't have any crab rangoon on our road trip, but we did see a ton of roadside Chinese restaurants that made me constantly shout out "crab rangoon!" I'm so happy that crab rangoon came into my life. Crab and cream cheese really go together.
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I Am... Back!
We're back from our jaunt down the West Coast. Unfortunately I was too busy stuffing my face to take any photos of the food I ate - sometimes I just don't have the willpower to take photos before digging in.
Food aside, the drive was gorgeous. We drove down the Pacific Coastal Highway which is full of twisty, winding roads on the edge of the ocean. There was lots to see: wild deer and elk, crashing waves, and cute homesteads with farm animals.
Some food highlights: pork shank adobo from Tasty n Sons in Portland, lemon shiso sorbet from Scream Sorbet in San Francisco, coddled eggs from Bouchon in Yountville, and the sardines from The Walrus and the Carpenter in Seattle.
It was a tasty trip but it's good be home. Back to regular programming tomorrow!
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I Am... Back Soon!
I'm out of town on a short road trip – with lots of food stops of course! Back in a few days!
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I Am... Crispy Noodle Cake Recipe
When I was young and living at home, my mom tried hard to have a home-cooked meal on the table everyday. Usually, there'd be a meat dish, a veggie dish, and rice. She even managed to make a big pot of Chinese soup almost every other day. Of course there were days when she'd take a break. Those days were my favourite because they meant Chinese take-out.
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I Am... Truffle Mac and Cheese Recipe
Truffles are a big thing in the food world. If you haven't had truffles before, it's hard to describe how they taste. They're luscious, earthy, and umami-packed. They taste best fresh, shaved onto a perfect plate of pasta. If you don't have a truffle handy, don't miss out on the truffle train, just make this grown-up version of truffle mac and cheese.
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I Am... Crab Salad Recipe
This past Valentine's day Mike and I went for dinner at Hawksworth. Everything was delicious, but one of the stand outs was a simple crab salad. The crab was fresh, sweet, and perfectly paired with some micro greens, a celery gelée, and house cooked salt and vinegar chips.
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I Am... Roasted Chicken with Dijon Recipe
I used to dislike mustard with a passion. I know what you're thinking: how could anyone who claims to like food dislike mustard? I think it must have been a leftover childhood thing. I don't recall any traumatizing mustard memories, but as a child I adamantly stayed away from mustard.
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I Am... Crispy Lemon Sole Recipe
In high school my cooking repertoire consisted of instant noodles, eggs, and Kraft Mac and Cheese. I wasn't particularly adventurous, but I did love the ritual of putting on a pot of water, opening all the little seasoning packets and cooking instant food. Even though I didn't know much about cooking, I did want to branch out from instant food, so I turned to my friends for inspiration.
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I Am... Crab Rangoon Recipe
Apparently crab rangoon is quite the popular appetizer at Chinese restaurants in America. I've never discovered crab rangoon on a menu here in Vancouver, but on a trip to Chicago last year, I saw it on every Chinese restaurant menu we saw.
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I Am... Bacon Sticky Bun Recipe
It's so cliché, but everything is better with bacon, especially sweets. I love the combination of smokey, salty bacon with baked goods. When I saw the sticky buns on the cover of the April Bon Appétit, I knew I had to make them — with bacon.
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