October 4, 2019 In All recipes, Quick Meals

Final Cookbook Preview – Freezer dumpling ravioli

[ezcol_1half] These things don’t involve a lot of thinking and rationalizing; they aren’t even bothered by common decency or responsibilities. I eat them free of my own judgment [/ezcol_1half] [ezcol_1half_end] This will be the last, but not least, recipe preview from our cookbook – The Art of Escapism Cooking that is coming out on Oct 15th! It is one of the seven recipes in a little chapter I call, The Shit I Eat When I'm By Myself, a continuation of course, of our recipe category here under the same title in this blog.  I felt the need to create this category because it answers both the questions of why I cook, and why I eat.  As the chapter intro in the book sums it up: "I don’t cook for myself.  Or at least, not the way it looks on my blog or in the rest of this book outside this section. I don’t know how it reflects on me as someone who’s selling recipes, but in my view, cooking and eating are two very different, entirely separate areas of investigation. Cooking, to me, is about curiosity, the insatiable need to know beyond necessity, the compulsion in the process of unwrapping a question, rephrasing it again, moving

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October 30, 2017 In All recipes, Meat, Seafood

BEEF TARTARE WITH SEA URCHIN FROM THE NEIGHBORHOOD

[ezcol_1half] IT HAD ME AT HELLO [/ezcol_1half] [ezcol_1half_end] Oh geez, in between life in general and an unexpectedly eventful visit to my OBGYN which involved an adorably named chocolate cyst, I'm going to quickly leave you with, nonetheless, a recipe for my favorite thing to eat these days.  This is a dish inspired by a restaurant called Neighborhood in Hong Kong's central district, which serves predominantly French bistro-style dishes with a spritz of Japanese infusion, and in this case, classic beef tartare served with fresh sea urchin roe on top.  For the record, I have NOT had this particular dish at the restaurant.  It wasn't offered on the menu by the time I visited, and so I created my own rendition at home.  The major difference is that their standard beef tartare is mixed with chopped raw oysters, which I omitted because fresh oysters just isn't something that Hong Kong markets excel at, and for the many times that I've pushed my luck, I wish I hand't, so. But, having said that, you've got to try this.  I would want to sell you on how the creamy sweetness and foie gras-like richness of the sea urchin blend almost biblically beautiful with the irony savoriness of the

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