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Monzo: Udon-Fed Mom

Monzo: Udon-Fed Mom
There is some debate about how to produce the best breast milk, but for Laura that discussion, at least in relation to food, comes down to a two noodle race: ramen or udon. And when the enticingly long lines of Monzo put in a creamy, uni drenched argument for udon, Ramen had no chance. I went with a more classic preparation that included some tempura fried ginger. It was all delicious. Thankfully... 

Roscoe’s with Aaron & Laurie

Roscoe's with Aaron & Laurie
Aaron and Laurie were about as gracious as hosts can be when we dropped in on them in Oahu.  We wanted to take them to something uniquely Los Angeles.  Aaron insisted on one of his favorites — Roscoe’s —  which is a Los Angeles institution born out of Harlem.  Laura thought the “sauce” (i.e. syrup) paired well with the chicken and actually pondered dessert.  We added on... 

Birthday Noodles

Birthday Noodles
For the second straight year, in what is starting to look like a new tradition, we had noodles at Tsujita for Laura’s birthday lunch. Then we went to Mr. Hoshimoto’s to see the puddles. And play on stuff… Finally, we hit Blockheads for some dessert.  Read More →

Thanksgiving 2012

Thanksgiving 2012
If there’s a correlation to be drawn between a family’s gratitude and the bounty of its dinner table, then the numbers gurus would conclude with high confidence that we’re a very thankful bunch this year.  Lil’ Man was particularly thankful for the Radio Flyer Little Red Roadster that Adam brought him. Back to that bounty, though: the table with medley of Fall favorites… jQuery(document).ready(function(){... 

Trappist Beer-Braised “Carbonnade à la Flamande” Short-Ribs

Trappist Beer-Braised
Despite the 100º+ temperatures, we decided to usher in Fall with some Belgian comfort food.  This recipe is a take-off on carbonade flamande, a traditional Belgian sweet-sour beef and onion stew made with beer and seasoned with thyme and bay. It is usually accompanied by french fries or boiled potatoes, however, here we lay it over a bed of sauteed kale and place the whole thing atop a white... 

Chilled Corn Soup with Smoked Trout and Serrano Chili Oil

Chilled Corn Soup with Smoked Trout and Serrano Chili Oil
Never underestimate the importance of plating. This, for instance, is an elegant dish once fully assembled, but in its parts it can be very drab. The soup, in particular, looks unfortunately like watered down milk. If our readers are a bit put off, you’ll understand our friend Adam’s reaction when, after a rigorous circuit workout and the expectation of a an overindulgent meal, he was... 

Buttermilk Curry Fried Chicken

Buttermilk Curry Fried Chicken
Laura said that if I made fried chicken she would not eat it.  But here is the thing: When it comes to summer, fried chicken is about the only food that can compete with the grill.  Furthermore, after our last beach picnic, which Laura is quick to point out was a bit sandy, hand-to-mouth food is a plus.  But, above all else, fried chicken has near-universal appeal and I had a hunch if I fried a... 

Ceviche

Ceviche
Ceviche: there is no dish more befitting a summer day too hot to cook. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such... 

Lemon Bars

Lemon Bars
The problem with working our way through a few hundred lemons by way of baking lemon bars is that the proportion of lemons to other ingredients — specifically, butter and sugar — is not  that unlike the ratio of an atom to the sun.  I mean, calling these lemon bars is no less accurate than calling a martini an olive pool.  But these lemon bars, which we lifted from Ina Garten, are so magnificent... 

Chicken Tagine with Preserved Lemons and Green Olives

Chicken Tagine with Preserved Lemons and Green Olives
Tagine is a Berber dish from North Africa that is named after the special earthenware pot in which it is cooked. Tagines are essentially stews of braised meats, vegetable and spices. This tagine highlights both preserved lemons and ras el hanout, a popular Moroccan blend of spices.  The dish demonstrates the mysterious ability of the perfect mixture of spices and carefully prepared ingredients to... 
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