Food Writer Francis Lam

I don't know much about him, but I do know that he's Chinese (props), he went to culinary school (credible), and he brings a fresh attitude, bordering on vice-magazine-like irreverance, to Gourmet mag. Lam's articles are short and outwardly directed, but his writing clearly reflects his youthful and hysterical personality.

Maybe it's immature of me to find so entertaining his use of phrases like, "butt cheap," "my bad," and article titles such as, "When Eating is Awkward," and "A Mississippi Minute, Lauren-Rhymes-With-Foreign Edition: Some people just talk in poetry." But, really, it's best to read about food from someone who doesn't take themselves all that seriously (at least, yet). Lam writes about things most of us wouldn't really think to, like what to do with leftover chicken fat (fry it in oil and make cracklins!), why pretty peas don't taste good, his fateful encounter with the dubiously named Tropical brand cheese. He's entirely relatable, I'd want to hang out with him; and really, wouldn't we all rather hear about food from someone we'd want to hang out with? Aw, just look at him.

(image courtesy of some other blog called up your architecture)

Check out his writing at Gourmet.

Summer, Oh Summer

I've been drooling at other bloggers' posts on peach tarts and ice cold drinks, all reminiscent of hot summers (exactly what has been nonexistent here in SF). Thank god this weekend was actually nice and warm and stayed warm for more than one day. Allison picked up some peaches from the farmer's market saturday, so we thought it would be a good idea to celebrate and make a summer tart!




We adapted a recipe from epicurious but altered it a bit--omitted the crystallized ginger pieces since we didn't have it on hand (plus the gingersnap cookies we used had pieces in them!), used peaches instead of nectarines, and made our own peach jam with some white peaches. The combination of the lemon zest in the mascarpone and the gingersnap cookie crust complemented each other really well. I think we were a little nervous/frazzled baking together so we had some mishaps but soon, very soon we will be rubbing our bosoms together in baking bliss. (Original recipe here)

Ingredients:
25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 c unsalted butter, melted
1 8 oz container mascarpone cheese
2 T sugar
1 T good quality honey
1 T grated lemon peel
1/4 t vanilla extract
1 to 2 big peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

Directions:
Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat mascarpone cheese, sugar, honey, lemon peel, and vanilla extract in a medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Overlap peach slices atop filling in concentric circles. Brush with jam. Voila!

quick 'n easy dinner party

recipe for an impromptu dinner party with 1.5 hours of prep and cook time is usually a recipe for disaster and stress, but i was pleasantly surprised with the results of this very easy dinner.

garlic bread (sourdough baguette slices generously covered in butter, fresh garlic, basil/parsley, parmesan. i drizzled e.v.o.o after baking but the slices still turned into croutons by the end of the night -- why?)

field greens with lemon-champagne-vinaigrette

orzo with cherry tomatoes, feta, and dill. recipe ganked from epicurious. for the orzo i used a mix of orange, yellow, and red grape/cherry tomatoes. i thought it looked prettier than the all-red version below. if you are fortunate enough to have a lemon tree in your backyard like i do, use plenty of fresh lemon zest.
spiced roast chicken breast also from epicurious. this was the star of the night! it seemed very basic -- rub cumin, coriander, chili powder, black pepper, and cinnamon (in other words, every dark spice on hand) into chicken breast, brown in skillet and roast in oven, add water to pan and deglaze over high heat, add juice after plating. mmmm. i used a boneless skinless breast from whole foods and it stayed juicy, even after reheating in oven to accommodate guest arrival times. chicken is so easy and forgiving, but i often find it bland (blander than tofu). this recipe is the opposite of bland. next time i think i will go for the breast with skin.

by the way, don't ever buy dried fava beans if you can get fresh. they turn brown, take forever to boil, smell like bad breath. i tried to make a fava bean bruschetta with dried beans and it was a waste of time.

this reminds me that i need to write a future blog about whole foods. laterz!

seriously

FOOD!