Green Market Asparagus
Lynnhaven Chèvre Frais, Soft Boiled Quail Eggs and Nasturtium
Sure did. See you soon, Chef!
Sure did. See you soon, Chef!
You may recall a post back in January about Cha Gio or Vietnamese Spring Rolls at the darling little Nam’s Red Door Restaurant?
Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light with a silky texture.
Ăn nào! Bon appétit !
With its high calcium content, I am submitting this Flan to Food Blogga’s Beautiful Bones Event for Osteoporosis Awareness. Thanks Susan!
The FDA states that calcium intake is critical, but calcium alone can’t build bones. Vitamin D is needed to help the body absorb calcium. The skin produces vitamin D in sunlight. In addition to attention to diet, exercise is important in treatment and prevention of osteoporosis as well.
For your consideration:
“Charlie Trotter’s is regarded as one of the finest restaurants in the world. For 20 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter’s Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining.”
A video profile of Charlie Trotter’s eponymous restaurant.
“Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick,” said actress Annette Seelos to Arnold Reuben, owner of Reuben’s Deli in NYC, circa 1914.
This is just one of the many legends on the invention of this sandwich.
A Reuben Sandwich: Corned Beef, Turkey or Pastrami? Cole Slaw or Sauerkraut? Russian Dressing or Thousand Island? Swiss Cheese or Jack Cheese? Toasted or Grilled? At least everyone agrees to serve it on Rye.
Across the street from the car dealership is Norms We Never Close. It’s a fun place (for a food blogger with a camera) to spend a few hours while getting an oil change and other automobile maintenance.
I’m making corned beef and cabbage in honor of St. Paddy, but since it takes about 50 minutes per pound, and my brisket is 4 1/2 pounds, it won’t be ready anytime soon. So I’m posting the Reuben Sandwich – Happy Saint Patrick’s Day!
Mandarin Orange Sauce, Creamy Sesame Splash, Soy Syrup
Scott & Gina Lee have been my dear friends for many many years. They opened Gina Lee’s Bistro, an Asian Fusion restaurant in Redondo Beach, over a decade ago. A while back I offered to help Gina start a blog so on this night I took some photos of the food as it was leaving the kitchen.
For dinner, I enjoyed the Thai Marinated Sea Bass paired brilliantly with a glass of Etude Pinot Gris from Scott’s eclectic wine list.
Irene Virbila from the Los Angeles Times wrote, “Everything from Gina Lee’s kitchen tastes fresh and vivid. There’s also a logic to how flavors are woven together.”
I couldn’t agree more. The flavors are just so vibrant…
When you are in Southern California, I recommend a visit to Redondo Beach to have dinner at my friends’ fabulous and unique restaurant. And be sure to tell them Lori Lynn sent you 🙂