Do you guys remember when McDonald’s used to have scrambled eggs for breakfast? They’d come in one of those flip top styrofoam containers and the eggs would be rubbery and usually cold. When I was a kid, strange as this may sound, those eggs were my breakfast of choice on the rare occasion we had McDonald’s for breakfast.
Fish is one of those things that I always vow I’ll cook more of. The other day I had a fabulous miso black cod at my favourite sushi joint and it was so good I was inspired to make it at home. Black cod is buttery, rich and silky.
I have a thing for French baked goods: croissants, baguettes, macaron, eclairs, mille-feuille, pain au chocolat, oh the list just goes on and on and on. I ate more than my fair share of pastries when I visited France, but the one I didn’t happen upon was the madeleine.
I feel the sun starting to set earlier and earlier as we head into August. I love the height of summer with it’s warm summer nights and late sunsets, but I also love knowing that fall is right around the corner. It reminds me that I should enjoy summer produce while I can.
Lychee are one of my all-time favourite fruits. Fresh is better than canned, but I found a dusty can in the back of my pantry and decided to make some easy lychee sorbet.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
Subscribe via RSS
Follow me on Twitter