Roy Choi’s Beef Cheek Taco (photo: Bobby Fisher)
Roy Choi skyrocketed to fame as the man who brought us the shamefully addictive short rib taco (via his ultra-popular Kogi food trucks). Now a rapidly rising star, the well-tatted, street-wise chef has penned a memoir, L.A. Son – a gritty, raw journey through his highs and lows up until the launch of Kogi. Choi’s narrative is extraordinary, and includes experiences helping his parents peddle diamonds and later gambling away everything he had, ending each chapter with the recipes he associates with that time. We chatted with Choi about the epic taco, his writing style and which five cooking items he’d bring to a desert island.
Continue Reading Digging into L.A. Son with Roy Choi
While it seems like the holidays begin earlier every year, in Colombia the season has always started on Dec. 7 with la noche del alumbrado, or Day of the Candles. People light candles in their homes and by parks, public landmarks, stores and churches. The celebration continues on Dec. 16 with the first of nightly novenas that will continue until Christmas Eve, when families and friends gather for prayers, petitions, villancicos (carols) and, of course, food.
While the observances vary from family to family, one constant element is the buñuelos: fritters made out of a smooth dough composed of fresh cheese blended with cornstarch, an egg and milk. I was given this recipe by family friend Oscar Marin who recalls buñuelos made with freshly ground corn in his youth. He makes sure to get the oil to just the right temperature so that the buñuelos rise to the top and swell up as they turn in the oil. If they rise too quickly, they won’t cook all the way through — too slowly, they’ll take on too much oil and become heavy. Traditionally served with hot chocolate or natilla made with whole cane sugar for the perfect combination of salty and sweet, buñuelos are a seasonal treat that are longed for year-round.
Buñuelos Colombianos: Colombian Cheese Fritters Recipe
Continue Reading Buñuelos Colombianos: Colombian Cheese Fritters
Manners are important. Holding doors open for people, saying your pleases and thank yous, refraining from eating your friend’s French fries. These are the hallmarks of a polite society. However, as anyone who has stood in a line can attest to, politeness is not always a given. This French bistro, though, gives one heck of an incentive to remain civilized.
La Petite Syrah in Nice, France has instituted a new policy. If you aren’t polite, your coffee and treats cost twice as much. The menu features a tiered format that offers different prices depending on how nice you are to the staff. Saying “please” and “thank you” and being generally amiable nets you the biggest reward. Being a major turd, however, will empty your wallet.
The cafe’s owner says that the new policy has made a noticeable difference in customer interactions, with people smiling more and being altogether nicer. Don’t expect this idea to travel across the pond, though. Being impolite is a God given American right.
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Let’s talk about cranberry sauce for a moment. It’s the wonderful sauce that anoints turkey. It’s the ruby-hued, sweet relish that adds texture, color and diversity to the holiday plate. It’s an excuse to have a little something sweet for dinner. For those who could consume a bowl of cranberry sauce like it’s a bowl of cereal, here’s a boozy way to get your fix.
For this Gin and Cranberry Sauced cocktail, add gin, lime juice, bitters and, of course, some cranberry sauce to a cocktail shaker. Shake vigorously with ice and strain into a chilled coupe glass. Float a sprig of rosemary on top, and the opulent fragrance will make you think of Christmas. It’s hard to go wrong with these well-balanced sweet, tart and herbal flavors.
Bottoms up, folks!
Continue Reading Thirsty Thursday: Gin and Cranberry Sauced
One of the biggest food stories of 2013 has got to be the not-so-humble Cronut. This donut/croissant hybrid took New York City, and the world, by storm. The creator of said über pastry is NYC’s Dominique Ansel Bakery. This bakery is back with another invention, this time tackling the strange world of breakfast cereal.
They are calling it Christmas Morning Cereal, although it features an auspicious lack of discarded wrapping paper and crushed dreams. The base of the cereal is clusters of puffed rice paired with Valrhona Caramelia chocolate. There’s also a marshmallow component in the form of smoked cinnamon flavored meringue puffs. Finally, the cereal features spiced hazelnut brittle for crunch.
This cereal features some fancy ingredients and your wallet will be tapped accordingly. A box of this stuff will set you back fifteen bucks. You can place a preorder on the bakery’s website now.
Orange Cranberry Scones by The Faux Martha
5 Hot Links We’re Loving:
- Throw on some Christmas music and bake up a batch of The Faux Martha’s cranberry orange scones.
- A Cozy Kitchen shows you how to make fancy shmancy hot chocolate. It’s easier than you think.
- Take a break from Christmas shopping and cookie dough to enjoy a bowl of Cookie and Kate’s curried cauliflower soup.
- We’re putting Love and Olive Oil’s gingerbread caramels in the running for the best holiday mashup this season.
- Eggnog in cupcake form is awesome — especially when spiked with rum. Sprinkle Bakes’ recipe features a rich and creamy white chocolate ganache.
- Your holiday party needs more than just cookies. Go with savory small bites perfect for mingling.
- Everyone loves candy. From lollipops to truffles, we have the best recipes to gift this Christmas.
Everyone knows that the best holiday centerpiece is an edible one, and that means that this lush forest of fudge is the indisputable choice for your Christmas table this year. Don’t be fooled by the grassy hues, these trees are chocolatey through and through. They’re easy to make too, with a simple formula for white chocolate fudge that’s bolstered with marshmallow cream, vanilla extract and heaps of Grinch-tinted food dye. Once you’ve got your perfect green shades down to a science, just cut the fudge into wedges or use a tree-shaped cookie cutter. Prop your trees up in a bowl of snowy sugar and watch your family tear the forest apart like a ravenous pack of lumberjacks. It’ll be a merry Christmas indeed. Get the easy deets for building this festive fudge forest, then further explore the sweet thickets of Cooking Channel’s fudge collection: