Cookbook Club – Sunday Suppers at Lucques For our first cookbook of 2018, we used Sunday Suppers at Lucques by Suzanne Goin. I made the Kabocha Squash and Fennel Soup with Candied Pumpkin Seeds. You can see our entire Sunday supper on my Cookbook Club site. For now – my dish! I am on a…
Tag: Soup
Charred Tomato Soup with Mint and Croutons
Cookbook Club – Everything I Want to Eat For December’s Cookbook Club, we used Everything I Want to Eat by Jessica Koslow. I made the Charred Tomato Soup with Mint and Croutons. You can see everything we did eat on my Cookbook Club site. For now – my dish! There’s something about tomato soup that…
Split Pea Soup
During this time of year, the holiday ham inevitably makes an appearance. While chowing down on sliced ham has never been my thing, ham is pretty wonderful for making a hearty, warming pot of split pea soup. If you have the ham hock, throw that in too, as it will add great flavor. Otherwise, just…
Tsujita Restaurant Review
Gold Dig #35 Tsujita is the ramen spot that makes Jonathan Gold’s 101 Best Restaurants list, and is also on pretty much every “top 10 ramen spots in LA” list that you can find. It’s easy to figure out which of the many Japanese restaurants in the Little Osaka area on Sawtelle is Tsujita… it’s the one…
Roasted Garlic Soup
Cookbook Club – Joy of Cooking This month was the one-year anniversary of our Cookbook Club! We used Joy of Cooking by Irma Rombauer. I chose the Roasted Garlic Soup. Go to my Cookbook Club site to see all the good eats we had at our birthday celebration. For now – my dish! I once had a…
Sunday Supper
A group of our food-loving friends got together for a Sunday Supper potluck, and it was quite the fall feast. Warming comfort food was abundant and wine was flowing! I made jook (go here for my Guessipe), which is a hearty soup made with turkey and rice, then dressed to taste by the eater. This…
Jook
Jook is one of my favorite Thanksgiving family traditions. It is a hearty rice soup, which my family makes using the turkey carcass. We intentionally leave a lot of meat on the bone when carving the turkey, expressly for this purpose. As soon as the turkey is carved, we start the jook cooking, so that…
Wonton
One of the first cooking memories I have is making Wonton with my family. I think it was the origin of my ongoing search for more opportunities to build community around food. My mom would make a big bowl of the filling, and then we would all sit around the table wrapping up little pockets…