I love pavlova; the crisp shattering shell that gives way to soft, gooey marshmallow insides gets me every time. I absolutely cannot have pavlova in the house, just because I can (and will) consume the entire thing.
Now that we’re in the thick of barbecue season – though you wouldn’t know it in cloudy Vancouver – all my favourite summertime recipes are making a comeback. There’s nothing better than potato salad with sticky pieces of barbecue right off the grill.
My favourite sushi restaurant makes a fantastic tamago-yaki. While we sit at the sushi bar and watch the chefs making sushi, I always eye the big golden yellow block of tamago. Their tamago is perfect: solid, yet still layered, with no burnt parts. Mike likes to judge sushi restaurants by their saba/mackerel sushi, but I use tamago as my benchmark.
I know I say “I’ve never” a lot, but it’s true every time, and especially true this time: I’ve never made traditional consommé. Oh sure, I’ve tried the gelatin clarification method, but I’ve never done it egg-raft-style.
When you’re feeling peckish and your have old rice in the fridge, fried rice is the way to go. It’s fast to make and even faster to eat. If you’re lacking fresh ingredients, just take a look at what leftovers you have languishing away. I’ve made fried rice with leftover barbecue meat, deli meat leftovers, and even just eggs and rice.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
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