Sep 252018

Chickpeas with Egg, Grapes, and Tomatoes

Sometimes subtle flavors can be some of the best. You don’t need to drown something in sauce to make it taste good. That’s not to say there aren’t delicious sauces that you might want to put on everything. But there are times when you don’t want to put a bunch of effort into a dish, and that doesn’t mean you have to sacrifice flavor. This is one of those quick to throw together dishes which tastes delicious. I tend to keep cooked chickpeas and hard-boiled eggs available as much as possible because they are such easy additions to a salad…Continue Reading

Sep 142018

Bittersweet Jewel

I was going to make tequila variant on a negroni the other day to accompany grilling some chicken (a nice mustard 5-spice marinade I need to work on perfecting). Unfortunately I discovered that we did not have enough Campari. But I still wanted something bitter and vegetal, so time to come up with something different. I kept with the light smokiness of the tequila to complement the grilling and the mustard. A little bit of Campari kept the bitter notes present on the mid palate and the Yellow Chartreuse added to the herbal notes while putting a little sweetness to…Continue Reading

Sep 042018

Turmeric Pickled Deviled Eggs

A few months ago I went to Blind Tiger in Oakland with a friend. One of the items we tried was a trio of pickled deviled eggs (beet ginger, turmeric garlic, black tea shoyu). We both really liked the beet ginger, and well, all of them, so I wanted to create something similar. The garlic was a little much with the turmeric to eat several of, but you can’t really go wrong with the combination of turmeric and ginger so I started from there. I ended up creating a giant platter of them for a party held recently, and they…Continue Reading