The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience. -- Eleanor Roosevelt --
This is easy, healthy and yummy muffin! Perfect for breakfast.
Ingredients: AP flour, baking powder, salt, banana (2), walnuts, chocolate chip, canola oil, maple syrop, soy milk.
Yes, this is VEGAN muffin. Taste like "I can't believe it's vegan!".
While preparing other ingredients, toast walnuts in the oven (5 min or so)
Crush banana with a fork.
Add maple syrop (about 1/4 cup)
Add soy milk (1/2 cup)
Add canola oil (1/2 cup)
Add dry ingredients.
Add walnuts & chocolate chip.
Bake at 350F for about 20 min.
Good to have two New Year's celebrations, one in the Western Calendar and another in the Lunar New Year. The later becomes my new custom after being engaged with the Vietnamese-American man (super nice guy!) and celebrating the second new year gives me an opportunity to renew my New Year's resolution.
I am often very ambitious and end up many things on my "things to do in this year" list, but I would like to focus on a few things in 2016. My most desired thing is learning more about Vietnamese cuisine not only cooking new dishes but also understanding its history and cultural roots etc.
Now I got some resources and just need to explore!
Sunday Brunch at local Vietnamese sandwich shop, Cam-Hung.
They have some vietnamese noodle and rice dishes other than sandwiches.
CUỐN with pork ham ($6.50).
Bun with grilled beef and egg roll ($6.50).
Frances, a small neighborhood restaurant in Castro, San Francisco, has been the restaurant I want to dine since I had read the article on them in 2010.
Away overdue. So Luu and I went there on Sunday two weeks ago.
Menu is changed daily!
They served House Wine personally blended by their beverage director, and this was Great!
First of all, it was just pleasurable blend of Cabernet Franc and Mourvèdre to the dish I had (Duck Confit).
Secondly, they charge $1.50 per once. Yes, I just paid what I drank.
Very reasonable (about $20) for the amount I had (half bottle: 375 ml or 13.2 oz).
And, I just loved the concept of this house wine!
There was the article: more on “House Wines as Distinctive as the Address ” (2010) by Jordan MacKay, New York Times.
Definitely, will go back again. Also love to try chef Melissa Perello's another restaurant, Octavia in SF!
カストロにある小さなレストラン Frances 。随分前に記事を読んでからず〜っと行きたいと思っていたところです。
Melissa Perelloシェフの新しいレストランOctavia にも是非足を運びたいです！
Made the last minutes reservation at Coi in San Francisco last Saturday before heading to Luu's cousin-in-law's birthday bash.
The first thing we asked our service person was how to pronounce the name of restaurant Coi correctly.
She said “kwa” similar to the French word, “quoin,” and the term was old French meaning "tranquil"
It was very quiet atmosphere yet all dishes we tasted were very exciting!
California Bowl: puffed brown rice cracker, sprouts, avocado
SNO-CONE niabell ice, wide bay salt
California sturgeon caviar, egg yolk, crem freiche, chive
(As I remember correctly, egg yolk was cooked for 2 hours at 175F. Very interesting texture!)
Geoduck clam, cucmber, succulents, salad burnet
Cherry tomatoes, grilled zucchini-wheatgrass puree, herbs and flowers
Corn with savory flavors, pumpkin seed, chile, huacatay
Wild king salmon wrapped in yuba, charred cabbage, dried scallop-ginger sauce
Matsutake, potato-pine needle puree
Poached and grilled lamb, chard leaves and stems, garum, rosemary
Black sesame mochi, kumquat, strawberry
Musk melon, coconut, lemon flavors
Peach and poppy seed cannoli
Soft nougat covered in dark chocolate
We also learned that chef and co-owner Daniel Patterson will step down as Executive chef (effect January 2016), and the restaurant hired new chef Matthew Kirkley. Lucky to be there before Chef Patterson leaves.
The last night of the girl's summer vacation, Luu took me to the Sea by Alexander's Stake House :-)
I was expecting to eat simple dinner at home, so this was such a treat!
Clam Chowder (we usually split appetizer, salad or soup). This is a half portion (= everywhere else, this is regular portion!)
Happy to have a glass of A L B A R I Ñ O (Granbazán, Albariño, Etiqueta Verde 2013). It was very refreshing and ordered the second one :-)
For the first time, I tasted Hawaiian seared MERO, with meyer lemon, carrot, fig, tatsoi, and sherry vinegar. They said this is a kind of sea buss.
Luu got Wagyu flat iron stake with tempura squash, shallots, chive.
and… truffle fries! (We just had a little bit and took home with us. I reheated in the oven and served to the girl next day. They LOVED it!)
Dessert. "CHOCOLATE PB & J" - caramelia peanut butter mousse, blackberry ganache, PB&J custard, and honey ice cream.
We had a family reunion in early July. My parents visited for almost three weeks right after we came back, and I was away for a week to attend seminar on tea in early August. All other things kept me busy…
Summer vacation is almost over, but try to resume posting for this blog. Thanks!
This is the restaurant in Glendale (near Los Angeles) when we had a family reunion one and half month ago.
Thursday, June 25
Luu's aunt often made this dish for us. Sweet rice, Chinese sausage and fried shallot. Good for breakfast or lunch.
Egg plant and bok choy with hoisin and miso sauce.
My friend invited us for her place where the girls enjoyed swimming. It was very hot day, and swimming was perfect activity for them. Thank you!
Make your own Vietnamese Spring Roll!
Prep. all ingredients. We usually have shrimp, pork, egg, rice noodle, and lots of greens.
Wet rice paper with warm water and place the ingredients.
Place shrimp upside-down in the end
Then, roll it up!
Nice looking spring roll!
Celebrating "Happy Friday" at Chez TJ in Mountain View!
Tried Chef's Tasting Menu with wine paring
Homemade Levain - English pea, carly spring butter
Swanton Farms Strawberry Veloute, mustard seeds, sorrel
Taylor Farm Oyster and Sturgeon Caviar
Red Abalone, liver & onion, polenta, nettle
Japanese Uni, seaweed, tomto, radish
Organic Jidori Egg, bonito, yems, artichoke
Axis Venison Tartare, sunflower, sugar peas, horseradish
Morro Bay Lingcod, butter bean, porcini, sea beau
White corn, truffle, foie gras, pluot
California raised Squab, mulberry, pine nut, purslanc
Foie Gras Terrine, lime, cucumber
Siltocoos Goat Cheese
Blueberry Crisp, malted date, lime, oats
Toasted Sesame, Milk Chocolate Namelaka
Passionfruit tart, caramelia truffle, cherry chouquette