tag:blogger.com,1999:blog-69952469794846158102012-02-08T05:17:40.085-08:00Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.comBlogger761100tag:blogger.com,1999:blog-6995246979484615810.post-40119531569150958192010-08-23T09:04:00.000-07:002010-08-23T09:19:03.438-07:00

For Jen and Mango (my unofficial siblings)... who tortured me with pictures from their decadent dinner at Animal while I was trying to get some R&R last week. Revenge, my friends... is indeed sweet. But don't worry, I thought about the both of you while I indulged in my meal. ;)

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com8tag:blogger.com,1999:blog-6995246979484615810.post-46608426411355920652010-07-04T13:11:00.001-07:002010-07-04T13:16:20.403-07:00

I'm really running out of words here... It's quite possible that I'm being distracted by the oozy melt in my mouth brown sugar and cinnamon pastries I just baked!!! Yes, I said it-- I BAKED!Please excuse me while I eat 50 gabillion more of these... Happy July 4th, everyone!

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-56675453514945156982010-05-30T15:20:00.001-07:002010-05-30T15:51:47.003-07:00

Is it strange that I've been daydreaming about meatballs? Not that strange, right? I mean, come on... have we met?!For reasons unknown, the wind and airborne allergens have been off the charts this year. I've spent the majority of my weekends hiding indoors to avoid sneezing my nose off since Zyrtec doesn't seem to work its magic anymore. It might have something to do with the 11/09 expiration

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com1tag:blogger.com,1999:blog-6995246979484615810.post-34231519804552110592010-05-14T21:46:00.000-07:002010-05-14T22:36:26.298-07:00

My friend Tae from Amakara Japanese & Sushi Bar in Dublin gifted me a 9 inch live abalone yesterday from his abalone dive trip... Dish #1, sashimi.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com1tag:blogger.com,1999:blog-6995246979484615810.post-31996836954750188172010-05-13T20:57:00.000-07:002010-05-13T21:23:59.903-07:00

Very rarely do things intimidate me in the kitchen. I can scale, gut, and fillet a fish... boil live lobsters... peel membranes off brains... devein livers... but I'm staring at this live abalone, and I have to admit, I'm a bit daunted by the task of prying this abalone from its shell. I've never shucked a gastropod mollusk before, and the thought of cutting through its writhing adductor muscle

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-41779291726427671762010-04-16T18:13:00.000-07:002010-04-16T18:17:55.221-07:00

Ingredients look familiar? Look two posts back. I just fiddled around with leftover ingredients :PA runny egg just makes food look that much sexier...

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com8tag:blogger.com,1999:blog-6995246979484615810.post-9628008733299728642010-04-07T04:25:00.000-07:002010-04-07T12:31:36.440-07:00

HAPPY BIRTHDAY, to the best girlfriend a girl could ask for.Prepping the raspberry drip...Swirling the chocolate sauce and coulisPlated and ready to devour...... more please!Miss Jennifer Llanes, I hope you have a birthday you'll remember forever. I made you cake... and ate for you too... but if you were here (or I there), I would have given you the bigger half since it's your special day!I LOVE

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com14tag:blogger.com,1999:blog-6995246979484615810.post-25850295808830524812010-04-03T15:57:00.000-07:002010-04-03T17:26:39.649-07:00

Yes, yes, I've been busy... Commuting 100 miles a day in traffic isn't exactly what I had in mind when I accepted my new job, but it puts food in my belly...I've been veggie-ing lately because meat has somehow lost it's appeal. Not that I'm giving up my moos and oinks, I've just pushed them aside temporarily for cleaner, local, organic, and sustainable vegetables and fun guys. Fungi (I really

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-76827900294375780702010-02-28T23:27:00.000-08:002010-03-04T22:20:07.702-08:00

Into my mouth, you succulent morsels! I cannot tell you how deliciously tender this was...

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-58506538929062890992010-02-28T23:16:00.000-08:002010-03-06T17:47:39.040-08:00

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-84415747683370085952010-01-22T04:03:00.000-08:002010-01-22T12:50:34.136-08:00

(Sorry, Uncle Wonny)It's 4am. The rain has finally recessed for the first night in 5 days, yet I am unable to rest. There's been one nagging dish on my mind: crab salad. I've been reminiscing of dinners shared with my girlfriends in San Diego. One in particular, enjoyed with two ladies that I hold very dear to my heart, at Roppongi Restaurant and Sushi Bar in La Jolla.I remember this evening as

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com6tag:blogger.com,1999:blog-6995246979484615810.post-23538226935218429852010-01-19T11:50:00.000-08:002010-01-22T05:02:57.401-08:00

For "Uncle Wonny", who's been hating on my shellfish posts due to allergies...

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-34658907970748633982010-01-14T20:47:00.000-08:002010-04-26T00:20:08.001-07:00

I can't believe I've never been to the Ferry Building Marketplace in San Francisco! Not only is it a hodge podge of all my favorite things gathered under one roof, it's an ideal spot for weekend strolls, romantic dates, quick bites, and taking in a breath of fresh oceanic air.From bookstores, cafes, and bakeries, to restaurants, ice cream parlors, and my favorite kitchen toy store, Sur La Table,

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-50751097350533259672010-01-10T10:05:00.000-08:002010-01-22T05:26:16.667-08:00

My dad's been in Taiwan for a little over a week now, so I've been spending some quality time with my mom. It's been very cold in Pleasanton lately and I wanted to make a heart (and tummy) warming dish for the two of us for dinner. I grew up eating pi dan shou rou zhou (皮蛋瘦肉粥) and thought it was an appropriate meal for my mom and I to bond over since we've been having many conversations about my

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-81996724477979639922010-01-06T13:29:00.000-08:002010-01-06T13:41:48.970-08:00

Jumbo Sea Scallop, Quail Sunny Side Up, Jumbo Prawn.Casey: lol thats not turf!me: shut it quails are land animals and it's a babyCasey: they fly and therefore are air/ground me: not when they're eggsJumbo Surf and Baby Egg........

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com6tag:blogger.com,1999:blog-6995246979484615810.post-11703287775212616802010-01-05T13:24:00.000-08:002010-01-05T13:33:34.553-08:00

Hawaiian/Korean/American/Thai Turkey Burger... Oh, heck... Small World Burger... World Peace Burger... Whatever.Grilled Pineapple, Korean BBQ Marinated Ground Turkey Breast with Scallions and Shallots, Bacon, Mint, Gochujang...

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com5tag:blogger.com,1999:blog-6995246979484615810.post-995045666532570162010-01-01T20:13:00.000-08:002010-01-01T20:13:00.357-08:00

Start it off right.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com1tag:blogger.com,1999:blog-6995246979484615810.post-34441082884811465422009-12-22T12:51:00.000-08:002009-12-22T12:51:00.387-08:00

Fennel bulb has been the culinary "it" ingredient for the past couple years. I've been seeing it everywhere lately-- salads, gratins, stir-fries and braises. The subtle and sweet anise-like flavor is an optimal pair for the earthy flavor of mushrooms and the complex nutty flavor of gorgonzola. I'm also (and have been for all my life) enslaved to good bread and perhaps all assortments of carbs.I

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-84271645993095169662009-12-19T10:39:00.000-08:002009-12-19T12:03:53.107-08:00

I never thought of mushrooms as a gift. My amazingly thoughtful friend got me mushrooms for an early Christmas present... Inside were a variety of mushrooms from Mycopia (Gourmet Mushrooms Inc.) and a small square candy box that said "smell before you eat."The variety of mushrooms contained trumpet royale, velvet pioppini, and brown clamshell mushrooms.I took the small chocolate truffle box out

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-41637251788576493142009-12-18T23:55:00.000-08:002009-12-19T12:09:26.598-08:00

3 ounces of pure heaven.Fresh Black Truffles.Thankyou thankyou thankyou. :)

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-80157484883814992672009-12-17T08:28:00.000-08:002009-12-19T12:07:55.067-08:00

Forget that Apples & Cinnamon or Maple Brown Sugar pre-packaged oatmeal for a second, and consider the thought of savory oats topped with hearty fun guys... I mean, fungi. I was agonizingly restless last night, literally thinking about what to do with chanterelles for breakfast. I didn't want to go purchase bread at the butt crack of dawn considering how cold it's been in the valley, nor did I

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-10314271515572110462009-12-14T20:26:00.000-08:002009-12-14T20:26:00.673-08:00

Taiwanese sweet fried bread... literally translated, Taiwanese call them "twins" because the bread looks like two identical parts linked in the middle.Arnold Schwarzecrabber will be baaack.Someone really wants ice cream!The most disgusting site on earth: a ton of baby spiders...And then I have the audacity to blow on them... If only I had a match and a can of gas.Late afternoon at Dansui.Parade

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-31805948738805577142009-12-11T10:15:00.000-08:002009-12-11T10:15:00.521-08:00

Miss Sunkist was spotted this morning on the corner of Plate and Cup harboring a child in her rind. To the breakfast community's dismay, history had it that oranges were born individually on a tree. Miss Sunkist's baby debacle has alarmed the breakfast table and caused a widespread rumor that she's mothering an illegitimate tangerine. More on this story tonight, on TinkerWithFood.Completely

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-12884292739052188562009-12-10T08:37:00.000-08:002009-12-18T09:45:42.403-08:00

It's been quite frigid in the Bay Area... There's been snowfall up in the hills, frost covered lawns, and even black ice on the road in some lucky areas. All the cold weather has made me think of nothing but a hearty warm breakfast... I present you my... hearty warm breakfast.Setting up to break the yolk...Open the flood gates!!!Drizzle of balsamic and yummy in my tummy!

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com3tag:blogger.com,1999:blog-6995246979484615810.post-40741372963269371782009-12-09T19:53:00.000-08:002009-12-10T10:36:37.998-08:00

I can't stand the fact that my camera filters are burried under a bunch of boxes in storage. Until they can be rescued, I'll have to deal with crap photos with bad lighting.On the bright side, dinner was delicious.Filet mignon perfectly seared and roasted rare, shiraz reduced with thyme and minced shallots, king oyster mushrooms browned in olive oil with beef broth to deglaze, french green beans

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-33963601227737620072009-12-06T16:20:00.001-08:002009-12-18T09:45:13.494-08:00

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-76374097520821116472009-11-24T23:13:00.000-08:002009-11-24T23:53:44.862-08:00

Cabernet Sauvignon, thyme, garlic, pepper, and stock cream reduction.Domestic rack of lamb spiced with cumin, cinnamon, salt, black pepper, garlic powder, and parsley. Slow roasted medium rare.Potatoes spiced with olive oil, thyme, nutmeg, cinnamon, clove, ginger powder, sea salt, and black pepper. Roasted on a cast iron skillet in the oven.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-9308224987844393742009-10-05T14:48:00.000-07:002009-10-05T14:48:00.443-07:00

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-75242990747895650202009-10-02T14:44:00.000-07:002009-10-02T14:46:32.939-07:00

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-55807655375135748482009-09-22T06:00:00.000-07:002010-02-17T15:41:22.821-08:00

This one is for the veggie lovers. Whole Foods always has fresh pasta in the pasta aisle and I came across pumpkin fettucine during my last stroll down the aisle. Since fall is just setting in and Halloween is right around the corner, what better way to enjoy a light lunch than fresh veggies and pumpkin fettucine?Italian squash, Yellow squash, eggplant, sweet red onion and basil tossed with

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-48497323919737523872009-09-20T06:00:00.000-07:002009-09-20T06:00:02.228-07:00

Another one of those "clean out the fridge" days...I love love love puff pastry and cheese together. Since I had some ricotta, puff pastry, and asparagus lying around, I just threw them all together, added some sea salt, dried thyme, fresh cracked black pepper, and baked as instructed on the puff pastry box.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-51302224091036085892009-09-18T08:34:00.000-07:002009-09-18T10:51:01.392-07:00

I was at Seafood City looking for Filipino desserts when I came across milkfish belly. Milkfish is abundant in southeast Asia, especially the Philippines, but also in my home country of Taiwan. As a child, my mom would salt milkfish overnight and simply pan-fry it to a crisp. Because milkfish is much bonier than other fish, my sister and I would mainly eat the belly which has no bones. I have to

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-43136022770721826742009-09-16T08:16:00.000-07:002010-01-22T05:18:31.061-08:00

I had a ton of squash and eggplants in the fridge so I decided on thyme roasted squash (Italian squash, yellow squash) and eggplant on top of rich creamy cheese grits... and of course what's breakfast without eggs-- so I topped it with two perfectly runny poached eggs.Serves two:Roasted Veggies1 yellow squash1 Italian squash1 eggplant1tsp dried thymesaltpepperolive oilParmesan Grits1/2 cup corn

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-72925631639264140082009-09-14T19:45:00.000-07:002009-09-14T19:45:00.165-07:00

Another one of those slivered almond moments to try to clean out my pantry... Sorry for the blistering sunlight... It was high noon and I was really really hungry.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-80986071648852326902009-09-13T19:49:00.000-07:002009-09-13T19:49:00.163-07:00

Reminiscing on my recent trip to New Orleans and the absolutely mouth-watering muffuletta ever, I decided to make myself a muffuletta sandwich. It's practically impossible to find the round muffuletta bread that's traditionally used, so I opted for French baguette. It's not the same, but it sure did taste good!A nice layer of Genoa salami, provolone cheese, and olive tampenade drizzled with olive

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-29809431442585417742009-09-11T19:48:00.000-07:002009-09-11T19:48:00.053-07:00

Somehow, I thought my trip to Whole Foods result in a small simple seafood dish. I ended up getting a pound of black mussels thinking the mussels would shrink, a half pound of white shrimp, and a half pound of squid. Mind you, this plate is about 13 inches in diameter. What was I thinking?! My little puppy was truly disappointed when I didn't give him any leftovers...Mussels, Squid, and White

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-20594571505520746372009-09-10T06:00:00.000-07:002009-09-10T06:00:01.029-07:00

As I begin packing my life away into boxes preparing to move back to the San Francisco Bay Area, I decide to make use of the little pantry treasures hiding on the shelves. I'm the biggest oatmeal fanatic in this universe and have probably eaten oatmeal 97% of my breakfasts for the past year or so... only to top it with a splash of soy milk, almond slivers, and dried blueberries. Therefore,

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com5tag:blogger.com,1999:blog-6995246979484615810.post-8984206722855464412009-09-09T19:47:00.000-07:002009-09-09T19:56:03.163-07:00

After a weekend filled with cooking at dinner get togethers, my girlfriend got me some longanisas from Seafood City. I have to say, I'm a sucker for sweet longanisas. Pan-fried to a char, these tasty Filipino sausages were crisp on the outside, juicy, fatty, and sweet on the inside. A perfect friend for plain white rice. I can live on this for the rest of my life...

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-8430280499775844102009-09-08T12:41:00.000-07:002009-09-08T12:48:11.032-07:00

I'm having one of those food obsessions right now, and the food is duck!Crispy duck with Asahi Black and shallot reduction.Crispy duck with black pepper tahini galbi sauce.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-86012128552591608282009-09-01T07:00:00.000-07:002009-09-01T15:30:16.950-07:00

Not waiting another second to dive into this. Happy drooling ;).

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-46551922200985490462009-08-30T19:11:00.000-07:002009-08-30T19:11:00.968-07:00

Home-made dumplings always remind me of childhood, when my mom, sister, and I would sit around the dinner table making dumplings by hand. Making dumplings was probably one of the most memorable moments of "cooking" as a child. I was the chubby child, often overstuffing the dumplings until they burst.As a memoir to my childhood, I made home-made dumplings when I went home to see my parents. The

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com5tag:blogger.com,1999:blog-6995246979484615810.post-27394718276160310262009-08-28T07:00:00.000-07:002009-08-28T07:00:02.433-07:00

Currently reading: The Sharper Your Knife, The Less You Cry by Kathleen FlinnSomewhat similar to Julie & Julia, where a corporate world woman decides to pursue her passion and study at Le Cordon Bleu in Paris, France. I'm intrigued by the memoirs of Kathleen Flinn and her Le Cordon Bleu demonstration classes of de-boning fish, trussing poultry, chopping, cleaving trotters, making stock, etc… that

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-8148938326677421962009-08-27T05:51:00.000-07:002009-08-27T05:51:00.462-07:00

One of the many reasons why I love going home: my dad spoils me with live seafood every time. Being a grocery store executive has it's perks! I don't mean free groceries, but good selection. My dad has this natural talent for being the seafood nazi. Like the soup nazi, my dad is the best at preparing seafood. Now, one might think it just requires boiling and salting water, but it's all about

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-26173098008016626342009-08-26T05:55:00.000-07:002009-08-26T05:55:00.233-07:00

My mom keeps asking why everything I make is rare… I have four answers for that:1. I can't wait until the food is fully cooked to eat.2. I'm really a primal cave woman that enjoys gourmet food.3. If at all possible, I like to enjoy things in it's most natural state.4. It's going to cook in my stomach acids when it gets there.Do I ever get sick from eating all my food rare/raw? If I did, I

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-39192902383326489902009-08-25T17:58:00.000-07:002009-08-25T18:54:27.053-07:00

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."Ernest HemingwayThe quote that led me to enjoy

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-68579435630878172982009-08-23T09:48:00.000-07:002009-08-23T09:48:00.068-07:00

Yet another book to file...along with my other cookbooks that have only been touched once.Oh how I love to collect cookbooks!!! Using them is another story... :)

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-89347043123644977412009-08-22T07:49:00.000-07:002009-08-22T07:49:00.100-07:00

Thinly sliced seared filet mignon, red onion, capers, roquefort, baby arugula, fig infused balsamic reduction, fresh cracked pepper.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com3tag:blogger.com,1999:blog-6995246979484615810.post-63362161192681210082009-08-21T06:52:00.000-07:002009-08-21T07:22:52.317-07:00

Whole Foods makes this deeelicious vegan hummus pizza with hummus, kalamata olives, sauteed red onions, and basil. I forgot to buy the basil... so I threw on some fennel stalk for color.Pre-bake the dough, then layer the ingredients!The result: Chewy thick dough, creamy hummus, salty olives, sweet onions, anise-like fennel. Heaven. Available at a Whole Foods near you. Just dont steal it all if

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-88280503396634463592009-08-20T11:06:00.000-07:002009-08-20T14:21:49.943-07:00

These are a few things I've learned this week:1. Wear clothes when searing.2. Wear gloves when working with habaneros or any hot peppers, and do not, I repeat, DO NOT touch any part of your body until you've taken the gloves off. When a pepper seed lands right next to your nostril, don't rub it off because it'll end up stinging your nose for 4 hours and you wont be able to sleep. When you don't

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com6tag:blogger.com,1999:blog-6995246979484615810.post-71249312387449844782009-08-20T07:24:00.000-07:002009-08-20T07:36:23.956-07:00

Wow, that was a mouthful. A mouth full of goodness!!!Crisp thin crust, sweet juicy figs, salty prosciutto, carmelized red onions, gooey fresh mozzarella, creamy roquefort, and the anise-like flavor of fennel...Here's a voyeuristic up-skirt shot of my delicious pizza. Don't get too excited now.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-25819154931409419682009-08-19T07:51:00.000-07:002009-08-19T07:51:00.831-07:00

Here's the spread:Green and champagne grapesMission Figs, Green Figs, Green and Red Grapes---Meet the cheeses:Fourme D'Ambert - Creamy, mild, with a fruity flavor, mushroom overtones, and a slightly nutty finish.Brie L'Explorateur - Deeply flavorful and pungent tripe creme soft brie.4 Year Cave Aged Pittig Gouda - Complex, intense, pronounced flavors of butterscotch and studded with casein

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-44841489109960556072009-08-18T07:02:00.000-07:002009-08-18T07:34:11.526-07:00

...or what Chef Thomas Keller would call "confit byaldi." Personally, I like my ratatouille with a bit of a bite and more texture than soggy wet vegetables, so I rub the bottom of the pan with a thin layer of cold Irish butter, then smear about a teaspoon of tomato sauce in the 7-inch tart pan (it WON'T make an even layer, so don't try-- it's just there for a hint of flavor). I cut my vegetables

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-31059630181925431732009-08-17T07:16:00.000-07:002009-08-17T07:16:00.248-07:00

During one visit to Whole Foods, I came across dried morel mushrooms at the cheese and deli section. Since I've never seen morels at a market before, I kindly asked the woman behind the counter how much the morels were. "$289.99 per pound," she replied. My jaws dropped. That's a little less than what I can get fresh black truffles for! I politely thanked her for checking and walked off. That

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com5tag:blogger.com,1999:blog-6995246979484615810.post-74677797990659134862009-08-12T22:42:00.000-07:002009-08-13T11:37:07.455-07:00

I watched Julie & Julia this weekend and it was hilarious how much I can relate to the character, Julie Powell. I'm a confidential paper pusher by day, dreamer in the kitchen by night. Anyway, there's a scene in the movie where Julia Child and her husband were at a French restaurant and the waiter brings out her order of fish still hot in the pan, bubbling in rich butter. This is my tribute to

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com6tag:blogger.com,1999:blog-6995246979484615810.post-42512804406584711532009-08-12T07:25:00.000-07:002009-08-12T07:29:57.718-07:00

Scallops seared in foie gras drippings, vanilla infused French salts, and black pepper... Topped with beluga caviar!!!

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-24814455940493222162009-08-11T08:15:00.000-07:002009-08-13T11:20:58.712-07:00

PIZZA PIE!!!I had such a long day at work yesterday that all I wanted was comfort food to quell my hunger whilst enjoying the Food Network and a plethora of food blogs. I refuse to barrage my pizza with machismo by laying on a ton of meat (since all I ever eat is meat), so I decided to make two small vegetarian pizzas. I don't know about you, but I love the mild nutty flavor of baby arugula on my

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com5tag:blogger.com,1999:blog-6995246979484615810.post-45242650119471247012009-08-10T08:04:00.000-07:002009-08-10T08:04:00.436-07:00

I love simply prepared fresh seafood! I wanted whole fish because they're so beautiful to shoot when the lighting is just right, so I decided on fresh wild caught rainbow trout. To prepare, I used fresh thyme and rosemary stuffed inside the cavity of the cleaned belly, drizzled a bit of olive oil, then sprinkled a generous amount of grey sea salt and fresh cracked pepper. They broiled on the

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-23191683539597459912009-08-09T09:20:00.000-07:002009-08-09T09:20:00.248-07:00

This is my sad attempt at giving a "recipe." Bear with me, because I cook by taste and not by measuring utensils...Rack of Lamb:- equal parts garam masala, turmeric, cumin, garlic powder, red curry powder- salt and pepper to taste- pinch of cinnamon~Rub the ingredients on the rack of lamb and let it sit at until room temperature, or in the fridge overnight.~Broil fat side up until the fat is

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com3tag:blogger.com,1999:blog-6995246979484615810.post-22024283311005213242009-08-08T07:01:00.000-07:002009-08-08T07:01:01.163-07:00

I'm on a seafood kick! Today I have a oolong tea infused halibut on slices of heirloom tomatoes and english peas.I wanted to appreciate integrity of the delicate flavors and textures of halibut, but somehow fuse in my Taiwanese culture's love for tea. To do this, I steeped oolong tea which in Taiwan is commonly known for it's sweet, strong, and aromatic flavor when grown on the high mountain

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-22897693223063027492009-08-07T07:02:00.000-07:002009-08-11T11:02:14.079-07:00

I saw these gargantuan fresh wild caught scallops at Whole Foods the other day and could not resist buying a couple pounds of them. They were precisely a quarter pound each, and each fit perfectly in my palm at about 3-4 inches in diameter. I was shocked to see such enormous scallops and couldn't wait to get home and play in my kitchen. Simplicity was what I wanted out of this course because I

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-56136807416127731932009-08-06T07:16:00.000-07:002009-08-06T07:16:00.901-07:00

The Getty in LA has a fabulous restaurant, ingenuously named The Restaurant, which serves a palate pleasing rare duck. It's been over 6 years since I've had that meal, but the flavors and textures still resonate in my mind.To recreate my nostalgic first experience with rare duck, I decided on a Moulard duck breast for it's rich, succulent meat. Moulard duck is raised primarily for the production

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-51196508290501112502009-08-05T07:34:00.000-07:002009-08-13T11:24:45.397-07:00

I took my daily stroll around Whole Foods after reading a few food blogs and seeing the typical caprese salad... I wanted something fresh... both to the eye and the palette. I picked up some organic baby tomatoes and fresh baby mozzarella cheese, then added Zihuatanejo Sea Salt, Basil, Balsamic Reduction, Fresh Cracked Pepper, Colavita Pure Olive Oil. Simple, straight forward, yum! I'm starting

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-90014634645116447672009-08-04T08:33:00.000-07:002009-08-04T08:33:01.045-07:00

There's this restaurant in Encinitas called Trattoria I Trulli that makes a fabulous lobster ravioli with a saffron cream sauce. Unfortunately, I don't make fresh pasta, so I decided to try a version of the saffron cream sauce on shellfish. While perusing the seafood counter at Whole Foods, I saw some live little neck clams and wanted to give it a go.I steamed the clams in a French Pinot Gris and

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-48985701779504139072009-08-03T07:25:00.000-07:002009-08-03T07:45:13.585-07:00

Eat like a man. A high maintenance meat-eating eco-friendly hippie man.Once upon a time, in a far away land called Sandy Eggo, a young professional took a stroll through the aisles of Whole Foods... (is the story starting to sound familiar?) I shop at Whole Foods 95.7% of the time because I'm big on quality. Filet mignon from cruelty free organic grass-fed free roaming cows, imported Fourme

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-86830186374404480592009-07-30T08:12:00.000-07:002009-07-30T08:12:00.691-07:00

My diet mainly consists of salads, however, no REAL woman can live on salad [of leaves] alone. My salad always has an entourage of accoutrements [enter Mr.Scallop and Mrs.Lobster]. Whole Foods has some of the best varieties of wild caught scallops I've ever tasted-- tender, rich, succulent, and subtly sweet.For this salad, I seared the scallops in black truffle butter on a screaming hot cast iron

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-85946521207998381872009-07-29T07:30:00.000-07:002009-07-29T12:37:18.739-07:00

Yes, you read right. Tako salad, not taco salad.I was taking my daily stroll through Whole Foods when I stopped by the seafood counter to chat with my new friend who had been noticing my frequent visits to the seafood and meat department. I told him about my food blog, and how I was looking for something a little different to post. Lo and behold, he picks up the raw octopus. I love eating octopus

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-67294000230386039832009-07-28T07:54:00.000-07:002009-07-28T07:54:00.652-07:00

Beautiful bar...Beautiful boys...Nice rooftop bar, but...The brunch menu was not very "HECK YEAH."Cran-mimosas were good. It was a hot morning, and thankfully our cran-mimosas came out ice cold.I ordered the scramble with brie, tomatoes, avocado and black forest ham with a side of gouda grits. This was my first time having grits so I have nothing to compare to, but all I can say is, GET THE GRITS

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-65184173996177943352009-07-27T17:43:00.000-07:002009-07-27T17:43:00.136-07:00

Being miserably full on a hot day is not something anyone enjoys, and since it's been rather warm in San Diego lately, I've made my meals in snack sizes and munched here and there throughout the day. Here I have some grilled tequila lime wild caught jumbo white shrimp with a chipotle and red pepper puree. A nice light portion packed with huge flavor.

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-40411022200724345972009-07-26T10:19:00.000-07:002010-01-24T03:34:23.114-08:00

Since it's a lazy Sunday, I'll keep this short and sweet. For breakfast: Poached eggs on charred asparagus with a balsamic drizzle, resting on fingerling potatoes.I love runny egg yolk. LOVE. What inspired this dish was the colors, textures, and layering of flavors. I've seen this dish on food blogs drowning in hollandaise, but I wanted something a little less rich, and a lot more colorful. The

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-66549419549580741072009-07-25T21:12:00.000-07:002009-07-25T21:12:00.914-07:00

I stole that line from my brother in law...Uni (otherwise known as sea urchin) is a nostalgic delicacy for me. At a very young age, my parents introduced my sister and my palette to a variety of flavors and textures. Growing up in Taiwan and eating street foods from skewers of chicken butts, intestines, glutinous rice with pork blood, stink tofu, liver, heart, chicken feet, sweet breads left me

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com1tag:blogger.com,1999:blog-6995246979484615810.post-23446185539161812872009-07-24T08:26:00.000-07:002009-07-24T08:33:56.819-07:00

I was in the mood for slicing. The end!

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-43088039909875390642009-07-23T16:47:00.000-07:002009-07-24T07:58:26.137-07:00

First and foremost, I must apologize for the macabre meat on that plate. It wasn't meant to look like Texas Chainsaw Massacre meets Julie & Julia. I was making my cherry brandy reduction and it tasted so good that I wanted to drizzle the goodness all over the plate, but winced the moment the reduction touched the meat because it gave my beautiful dry aged rib-eye this look as if it had been

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4tag:blogger.com,1999:blog-6995246979484615810.post-80720829638984851672009-07-22T17:31:00.000-07:002009-07-22T21:00:25.632-07:00

With the summer afternoons being so hot, I've postponed my daily visit with the pup to the dog park a couple of hours. What does that mean for me? A couple extra hours to squeeze in a cooking and photo session with the eagerly awaiting ingredients in oh fridge of mine!On the plate today is a beautiful wild caught piece of Copper River salmon. Firmer, nuttier, yet still rich, this salmon is leaner

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com0tag:blogger.com,1999:blog-6995246979484615810.post-16596870023017769592009-07-21T09:03:00.001-07:002009-07-21T20:47:02.866-07:00

I really enjoy the distinct flavors of ethnic cuisines and wanted to play with the coconut green curries of Thailand and tomato based tikka masala curries of India. After years of condensed Campbell's tomato soup, the beau re-introduced me to a kicked up version of the ubiquitously boring tomato soup when he took me to a French cafe in San Diego three years ago. Since then, I've loved a good

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-34040254249516764012009-07-17T18:36:00.000-07:002009-07-17T20:39:49.030-07:00

Yesterday, my standing rib roast was finally ready for a private VIP seat in the oven... It's spent 3 days dry-aging in the fridge with a nice fleur de sel, parsley, and garlic paste rub, and I had a long day at work. All I could dream of at the moment was to kick up my feet, lay back, and relax to some Food Network while putting some top cuts of protein into my belly. I took out my 4 pound rib

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com2tag:blogger.com,1999:blog-6995246979484615810.post-7284413414915654832009-07-16T07:42:00.000-07:002009-07-20T15:09:40.968-07:00

I've been a peruser of food blogs ever since my unexpected obsession with gourmet meats as a young adult fresh out of college with a minimal paying job. Since then, life has been a delicious adventure dabbled with increased interest in all things culinary. It began with the simple meats and seafood to the freshest organic gourmet meats and wild caught seafood, then the tossing out of college Ikea

Judy Leehttp://www.blogger.com/profile/04066102685741271207noreply@blogger.com4