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Proof I'm a foodie

on February 03, 2020

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Look at me eat this tiny frog leg with young garlic soup from Jean Georges acclaimed NYC restaurant - see told you I had proof.

Eating not cooking

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Homemade Chinese: A nod to the Szechwan Inn

Growing up, my family had a favorite Chinese restaurant that we would frequent called the Szechwan Inn. We ordered our regular staples every time: Moo Shu Pork, Beef with Broccoli and Kung Pao Chicken. Later in life, my brother Jared would meet his future wife Lilit and she enjoyed Avocado Egg Rolls - I remember making sure we had them at her bridal shower because they were one of her favorites at the time. These memories inspired a homemade Chinese meal at home during a recent visit of my parents (Rush & Barb), Jared & Lilit from Sunny LA to NYC. Here I am preparing for the feast Marinating the kung pao chicken This is the avocado egg roll filling - basically guacamole :) Check out these finished avocado egg rolls - crunchy on the outside and creamy on the inside The final kung pao chicken dish - looks so similar to what we would get at Szechwan Inn! I also made Beef with Broccoli but alas, did not get a photo!

ORIGINAL RECIPE: Classic Tomato Soup

I've started writing up some of my original recipes on classics for a future cookbook. Until I get my sh*t together to publish that, I decided showcasing some original recipes on this blog would be a great idea! This is NOT your classic Campbell's Tomato Soup! What makes my tomato soup recipe special is using heirloom tomatoes and the addition of what some would consider non traditional items (balsamic vinegar, honey & hot sauce) to create the perfect balance of acid, sweetness and heat with a predominantly tomato forward experience. I also peel the tomatoes - this is a labor of love - but so worth it! Classic Tomato Soup Makes 2 big bowls of soup. Ingredients 2 large heirloom tomatoes 6 large plum tomatoes 3 vine ripened tomatoes 7 garlic cloves Olive oil Balsamic Vinegar Salt Black Pepper 1 medium yellow onion, diced 1 carrot, peeled and minced (or 6-7 baby carrots minced) 6 oz can of tomato paste 1/3 cup basil leaves, chopped 1 bay leaf (fresh or dried)...

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Proof I'm a foodie

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