At our home, Monday nights are almost always fish nights. We tend to crave something healthy and easy to prepare at the beginning of the week. Salmon is one of my favorite ingredients because it’s a great source of healthy omega-3 fatty acids, it’s quick, easy to cook, and very versatile. I decided to infuse some Asian flavors into the fish dish, so I selected a few of my favorite vegetables and seasonings to make Atlantic salmon with citrus soy glaze….
Does your town have a farmers market? If not, you should be inspired by the story behind the Old Towne Orange Farmers and Artisans Market located in Orange, CA. One of the common known facts to cooking great food is finding a source for fresh high quality local ingredients. I’m happy there is a local market to shop at….
At today’s farmers market I saw the most incredible sustainably farmed mussels and oysters from Carlsbad Aquafarm. The Old Towne Orange Farmers and Artisans Market vendor had completely inspired my main course for tonight’s dinner. After getting some information and tips from the farmer, I immediately thought of steaming the mussels in a tomato broth to create a San Francisco style mussels cioppino dish, especially since tomatoes are ripe and in season. I would also complement this dish with a raspberry and roasted peach salad….
Today I visited the Old Towne Orange Farmers and Artisans Market in Orange, California. It was a beautiful sunny day and I was ready to be inspired for tonight’s dinner. My eye caught the bounty of stone fruit from the Mt. Moriah Organic Farms from Lodi. Initially I thought to make a peach crumble, however a friendly farmer suggested that it would be better to incorporate into a refreshing peach salad….
The summer weather has been a perfect excuse to get outside and fire up the grill. My best friend Kristina and her husband Soren work at Trader Joe’s in the Bay Area, so I always get great insider tips on delicious new products! They recommended us to try the chimichurri sirloin steak with herb and garlic seasoning….
Lately I’ve been looking for a healthier, more satisfying breakfast option to start my day. During the week my day begins around 5am, when most people are still counting sheep. So I was looking for something I could make at work that was quick, easy and not heavy (I love pancakes and eggs, but at 5 am, I need something that can get me energized!). Here is how I incorporate more fruits and vegetables into my day:…
Textbooks I Found Helpful:
Here is a collection of textbooks I frequently find myself coming back to for inspiration and education. Several of these books will help you in how to become a food scientist or improve your general knowledge in culinary arts.
Disclaimer: I have linked each thumbnail to the Amazon store page incase you wish to buy. I make a super tiny commission on each book sold, just enough for me to add soy to my latte at Starbucks.
by Ernest Vieira – Covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods.
by Robert L. Wolke – The book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results.
by The Culinary Institute of America – Garde Manger is one of the most important courses culinary students take.
by The Art Institutes – This book celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking.
by The Art Institutes – A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts.
by The Art Institutes – The Best Tool for Learning About the Diversity of Cuisine from Around the World.
by Michel Suas – It is the only available resource covering complex bread making, viennoiserie and pastry into one book.
by The Art Institutes – Great source of information on basics, for those interested in professional cooking careers.
This simple and flavorful vinegar slipped fish dish was inspired by my study of Chinese cuisine during culinary school. This dish lends well to any flaky white fish such as cod, red snapper or sole. The sauce is sweet and tangy and nicely coats the delicately wok fried pieces of fish….
When I learned how to make this recipe in culinary school, I was excited to finally find a great recipe to recreate one of my favorite childhood treats; chinese steamed custard buns (Nai Wong Bao)!…
If you are in the mood for savory and sweet flavors to spice up some boring chicken, than try this Japanese style chicken yakitori recipe. The chicken is marinated in a soy sauce, sake and ginger, then threaded onto skewers and broiled. I’m always looking far ways to change up the types of cuisines we eat at home each week that aren’t too complicated yet flavorful. This recipe is simple, quick and delicious!…
On a typical work day you expect to receive a stack full of paperwork to mull through or “urgent” emails from your boss that requires your response ASAP. However, one special day turned out very different for me……
The Culinary Institute of America Greystone campus is located in St. Helena, California. The campus is situated on one of the many rollings hills which overlook some of the Napa Valley wineries in the area. It’s such an impressive building with rich history and renowned for culinary excellence. The motto for the school is “Food is life, create and savor yours.” My husband was scared when I went into the admissions office to ask a few “questions” on enrollment… yes, I have some brochures in my hand, time to play the lotto!…
My husband and I stopped at the Yountville Mustards Grill Restaurant during our 1 year wedding anniversary trip to the Napa Valley. When I inquired about where I should dine in Napa, many recommendations I received were for Mustards Grill. Located right off of highway 29 in Yountville, it is a must see extremely fancy truck stop. Mustards Grill is owned by one of the pioneers of wine country cuisine, Cindy Pawlcyn….
The creation of Bouchon Bakery was inspired by boulangeries in Paris. The bakery features timeless classics like the macaron, croissant, tart, and chocolate confections. Lucky for me, the croissant is my absolute favorite indulgence- tender, flakey, rich and simple, and Bouchon Bakery knows how to make them just so….
When I moved to Orange County, I met a group of running enthusiasts who encouraged me to join them on weekly hiking and trail runs. I was very hesitant at first because I was used to playing more competitive team sports like tennis or basketball. I was never a huge fan of running and my first few runs were extremely challenging. I was not used to long hill runs, and found myself frequently out of breath. Over time I started seeing my fitness improve, and running became part of my routine that I looked forward to each week….
One of my favorite hobbies for relieving stress and staying balanced is practicing yoga. About 7 years ago, I was looking for a new gym to join and I stumbled across a YogaWorks. I had never practiced yoga before so I wanted to pop in and ask some questions. I’m a sucker for deals and they offered 2 weeks for only $20, so I had nothing to lose! Little did I know how much yoga would change my life, both physically and mentally. The practice reminds you to check in on your mind and body connection and your heart too, which is why I love yoga.
Being constantly busy during the day, it’s nice to have a little bit of time to stretch, strengthen and relax. Even when days are tough, yoga allows me to let go of the things that were on my mind and have a sense of calm. It’s not easy practicing on a 24″ by 68″ piece of real estate for an hour plus, but you figure out how to make it work and become part of the positive energy with the rest of your classmates….