Dinner Parties

March 23, 2010

Risotto Cakes

I am sucker for texture.  As a low sodium cook, it is essential to trick the senses with an unusual spice or unexpected crisp.  When someone is overcome by food that is exciting, they do not have the time to miss the salt.  It’s like a magician distracting the audience from noticing the cards already tucked up his or her sleeve. When it comes to noodles and rice, I also love to have a bit of broiled crunch on the top. Whether it is mac and cheese or in this case, risotto, the oven-fried pieces make the traditional “mushiness” all […]

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March 16, 2010

Kalua Pork – An Interpretation

I am a big fan of a luau and one of the most well-known dishes served at these celebrations is the famed Kalua pork.  You just can’t have a luau without one – it’s almost as important as hula dancing.  Almost. The word kalua literally means “cooked in an underground oven” and this is how the pork is traditionally prepared.  Hot lava rocks lined with large banana leaves are used to form the underground oven, called an “imu.”  Then, a salted pig is placed inside, covered with more banana leaves, a burlap sack, and dirt, and left to steam all […]

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February 10, 2010

Custard’s Last Stand

Although this may be a shock, there are some people in this world who do not like chocolate.  No, no.  I don’t mean myself.  Trust me, I’m on a steady diet of the dark stuff for breakfast every morning.  It’s good for your health, right?  But there are people out there (hey Dad) who, for some reason, do not taste the bitter sweet, buttery flavors that we find so decadent.  So for those folk, I wanted to offer up a Valentine’s Day treat that is not dipped, coated, or sprinkled with any form of cacao: A Simple Vanilla Custard. This […]

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February 9, 2010

Cooking with Kaz – The Novel

I’m sure none of you could sleep well last night, awaiting today’s big reveal of Kaz’s five-course, Shojin feast.  I think I’m personally working on about four hours of sleep.  So let’s jump right in and get to the good stuff.  I just can’t wait any longer. Last Friday, I invited three friends over to share in my low sodium, Japanese cooking project and our evening with Kaz couldn’t have been more special.  He is one of the warmest people I have ever met and Kaz immediately made himself at home.  He regaled us with stories from Japan, LA, and […]

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January 28, 2010

A Tale of Two Cods

One of my proudest achievements so far, as a low sodium cook, has been creating a recipe for Faux Miso-Marinated Cod.  If you have never experienced the real thing, a two-day, miso/sake/mirin bath gives this already fatty fish a sweet and silky flavor that really does melt in your mouth.  I personally believe it is one of the greatest ways to prepare fish.  The texture is satisfying and the taste overcomes any remnants of fishy-ness that might displease your palate.  It is an utterly decadent dish and as an added bonus, incredibly easy to cook. The problem?  Miso contains over […]

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January 25, 2010

Guess Who's Coming to Dinner, the Lunch Edition

Last week, I played caterer to a very special guest.  Apron tied on tight, prep bowls aplenty, and a glass of white wine to keep me cool under pressure, I served a three course meal that was light, bright, and of course, low in sodium.  While my companion’s identity will remain anonymous – sorry, I’m keeping this one to myself – I will share with you the secrets that made this mid-afternoon feast  an easy success. I went simple, choosing recipes that I could make the evening before, that required minimal attention, and that, well, honestly, had a lot of margin […]

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December 18, 2009

Pot Roasted Pappardelle

To avoid holiday hostess stress, I’ve come to realize that it is best to prepare dishes that can cook uninterrupted and unattended for long periods of time. Whether in a crock pot or an oven safe casserole dish, your one pot pièce de résistance will simmer, thicken, and marinate on its own while you mingle with guests (and charm them with your wit and wile). And when it’s time to sit down (or stand as is often the case in our San Fran apartment), your meal is ready to be plated and served with little hassle. Another tip and host/hostess […]

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December 10, 2009

Guess Who’s Coming to Dinner – Part Two

So you’ve perfected the turkey roulade. Now its time to get cracking on those scrumptious side dishes: saffron rice with dill and tart cherries and butter braised sprouts and easter radishes I apologize for the rather sepia toned pictures of the meal. With low light in the kitchen and some tan colored plates, it is rather difficult to get appetizing and colorful pictures of the food. So my delicate wordsmithing will have to do the trick for now. More professional photography to come soon. Promesso. On to the rice. Ingredients: 1 cup white rice (short or long grain) 1/2 cup […]

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December 9, 2009

Guess Who's Coming to Dinner

Last night, my humble kitchen (red diner booth and all) was filled with holiday cheer and lots of food. My family friend and foodie mentor, Bill, owner of the delicious Absinthe Brasserie & Bar, and his wonderful family joined Boy and me for a post Thanksgiving, turkey feast which included recipes from the Frog Hollow Farm Cooking Class and a side dish from my new Thomas Keller cookbook which I am officially in love with.

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