Leena Eats

Gastro Friday: Food Songs

Leena — Fri, 30 Jul 2010 13:00:31 +0000

On this Friday, I thought you might enjoy listening to some of my favorite, silly, food-related songs. Feel free to post your own favorite food songs in the comment section below. Happy Friday! Song #1: Peanut Butter Jelly Time (Family Guy) More videos and food songs after the jump! Song #2 The Roscoe’s Chicken and [...]

Amuse bouche: Korean taco trend spreading across the nation

Leena — Thu, 29 Jul 2010 21:16:32 +0000

Korean style tacos, a trend that started in Southern California, has started spreading around the country. Source: July 27, 2010 NY Times article **************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot [...]

Leena Eats: The infamous Gary Danko…and has to be rolled home

Leena — Wed, 28 Jul 2010 13:00:53 +0000

So, word on the street is that Gary Danko is to San Francisco what Charlie Trotter is to Chicago, that is, a haut dining temple, if you will. No jeans allowed, arrive on time, and most important, wear some stretchy pants–but dressy ones, because the food? It just. Don’t. STOP. Thanks to my husband and [...]

Amuse bouche: Fixing something too sweet

Leena — Tue, 27 Jul 2010 18:00:49 +0000

If the flavor of something you are making, like a sorbet base or fruit coulis, is too sweet, add some lemon or other citrus juice. The acid in the citrus will cut through all the sugar in the recipe and provide a balanced sweet and tart flavor, instead of a cloyingly sweet product. Source: A [...]

Amuse bouche: Ginger peeling trick

Leena — Tue, 27 Jul 2010 16:00:14 +0000

When peeling ginger, use a spoon to take the skin off. The skin is paper-thin, and a spoon removes it without removing any precious ginger flesh. Source: A random chef I worked with in Chicago ****************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a [...]

Amuse bouche: Hard boiled egg trick

Leena — Tue, 27 Jul 2010 13:00:36 +0000

When peeling a hard boiled egg, do it under a running faucet of water. The water will soften the shell and make it much easier to peel off. Source: Chef Vonhoff, an old teacher of mine from Culinary School ***************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at [...]

Leena (Teaches Someone Else to) Cook: Nick’s First Lesson

Leena — Mon, 26 Jul 2010 13:00:56 +0000

Meet Nick. I’ve known Nick since my freshman year of high school, when I tripped while jogging and fell on my face in front of the entire gym class. Nick teased me endlessly, and a friendship was formed. In our 15 years of friendship, we have bonded over many things–marching band, roller blading, and most [...]

Gastro Friday: What’s in Your Canning Cabinet? 2010 edition

Leena — Fri, 23 Jul 2010 13:00:37 +0000

About once a year, I like to ask, what is in your canning cabinet? This year, I’m really proud of mine. For the first time ever, I have room in my actual kitchen for my canned goods–two entire shelves, in fact! More food porn and peeks inside my canning cabinet after the jump. Like a [...]

Amuse Bouche: A change between the Chef and Farmer relationship

Leena — Thu, 22 Jul 2010 19:16:52 +0000

In the past, farmers used to bring their produce to top chefs, begging for them to it. Today, chefs are courting farmers with high quality produce in order to ensure they get the best product possible when a million other restaurants want the same thing. Source: July 20, 2010 NY Times article ********************* Amuse Bouche: [...]

Leena Eats: Bay Wolf in Oakland

Leena — Wed, 21 Jul 2010 13:00:17 +0000

A week after we moved for the second time in six months, my husband and I were both so exhausted, we couldn’t even fathom slapping together a peanut butter and jelly sandwich, let alone a proper dinner. It was hard to focus on anything after the month we’d had–finding out that our landlord wanted to [...]