Thursday
March 20th
2008
March 20th
2008
One small detail in his book struck me the most - he had used an ingenious method to poach an egg. In case your Easter plans warrants a poached egg, why not try this for yourself?
One small detail in his book struck me the most - he had used an ingenious method to poach an egg. In case your Easter plans warrants a poached egg, why not try this for yourself?
Sunday
March 9th
2008
March 9th
2008
Things sometimes disappear in my kitchen. Right, I'm usually quick in blaming Oliver especially for food items miraculously vanishing but my kitchen gadgets & spice collection are starting to crowd my counter tops and I guess its in the nature of things that every so often
Saturday
February 23rd
2008
February 23rd
2008
Yet new ideas keep inspiring me, this time around I wanted something to complement a very pure and basic panna cotta. How about a reduced, thick, spiced wine syrup?
Saturday
November 3rd
2007
November 3rd
2007
For me the term pig candy is an oxymoron, a contradiction in terms. Culinary wise, I do love most pig parts, albeit there are some I'm not too fond of. But turning pig into a candy bar, sounds a bit off, doesn't it?!
Sunday
October 21st
2007
October 21st
2007
For me, one of these days greatest food moments are to discover a fruit or vegetable I had no idea existed. I wasn't lucky enough to spot some Pink Pearls, but on our recent trip to San Francisco, the below fruits were sold in front of the Ferry Building. 
