As promised, the following is a list of my favorite (and best) cookies to make:
Fancy
Orange-cranberry mini biscotti
Lemon-ginger mini biscotti
Brown sugar shortbread
Butter pecan shortbread balls (Mexican Wedding Cookies)
Russian tea cakes
Meringues
Oatmeal lace cookies
Florentines
Chocolate truffle cookies
Mini butterfly cookies (puff pastry)
Iced sugar cookies (personalized per event)
Home style
Oatmeal cookies (raisin, cranberry, chocolate chip, or plain)
Double chocolate chip cookies
Peanut butter cookies (plain, honey, salted-peanut)
Cinnamon-sugar cookies
Macaroons (plain, dark chocolate-dipped)
Showing posts with label work. Show all posts
Showing posts with label work. Show all posts
13 July 2007
27 June 2007
Woohoo!
After years and years of eating and writing, I am psyched to announce that I have finally been published as a food writer! Check out my article (edited by someone other than me, so there's a missing space between two words) in 13 Minutes Magazine, available at your local Barnes & Noble. My mom found it at the one in Santana Row (Silicon Valley), but I've been told the ones on the East Coast are carrying it, too.
I have another article coming out in their next issue, as well as the following one. The magazine is published quarterly, and it has an Asian focus. They'll be broadening their scope as time goes on...
Happy dining!
I have another article coming out in their next issue, as well as the following one. The magazine is published quarterly, and it has an Asian focus. They'll be broadening their scope as time goes on...
Happy dining!
13 June 2007
Adventures in Craftyland
Last week, I tried my hand at a whole new game: Craft Services. Sure, I’ve done crafty before, but only on the smallest scale imaginable. And, yes, I have a strong repertoire of dishes that are suitable for large-scale production. And yeah, I’m pretty quick in the kitchen. But I am not meant for crafty.
My little bitty car was not built to carry four coolers, six flats of bottled water, five flats of soda, nine 20lb. bags of ice, a coffee maker, a coffee grinder, two blenders, and two 20-gallon jugs of water every single day, roundtrip. And I was not built to carry this stuff all over the set. I understand that crafty is meant to be mobile. But crafty is mobile when crafty is more than just one person.
So, there it is. I am not meant to be the next Craft Services Star. I am, however, incredibly proud of the original dishes I put out:
Polenta Caprese
Crisped polenta coins topped with basil and tomato, garnished with mozzarella ribbons
Crostini Tapenade
Kalamata tapenade and crème fraiche on top of toasted baguette slices rubbed with garlic
Smoked Salmon Toast
Toasted baguette topped with smoked salmon, crème fraiche, green onion, and lemon zest
Tea Sandwiches
Tiny sandwiches filled with smoked turkey, roast beef, or cucumber and cream cheese, shaved zucchini, and tomato strips
Vegan dip
Spicy, garlic, and tomato-basil hummus mixed with minced roasted bell peppers, zucchini, and carrots served with pita chips and toasted tortilla strips
Despite the disturbingly hungry extras and crew who seemed not to care what they were eating, so long as it was food, this job was fun. And I actually enjoyed cooking for some of the people. But, truly, I learned that without a kitchen, or at least some semblance of organization on the part of the production staff, this cook is not cut out for crafty.
My little bitty car was not built to carry four coolers, six flats of bottled water, five flats of soda, nine 20lb. bags of ice, a coffee maker, a coffee grinder, two blenders, and two 20-gallon jugs of water every single day, roundtrip. And I was not built to carry this stuff all over the set. I understand that crafty is meant to be mobile. But crafty is mobile when crafty is more than just one person.
So, there it is. I am not meant to be the next Craft Services Star. I am, however, incredibly proud of the original dishes I put out:
Polenta Caprese
Crisped polenta coins topped with basil and tomato, garnished with mozzarella ribbons
Crostini Tapenade
Kalamata tapenade and crème fraiche on top of toasted baguette slices rubbed with garlic
Smoked Salmon Toast
Toasted baguette topped with smoked salmon, crème fraiche, green onion, and lemon zest
Tea Sandwiches
Tiny sandwiches filled with smoked turkey, roast beef, or cucumber and cream cheese, shaved zucchini, and tomato strips
Vegan dip
Spicy, garlic, and tomato-basil hummus mixed with minced roasted bell peppers, zucchini, and carrots served with pita chips and toasted tortilla strips
Despite the disturbingly hungry extras and crew who seemed not to care what they were eating, so long as it was food, this job was fun. And I actually enjoyed cooking for some of the people. But, truly, I learned that without a kitchen, or at least some semblance of organization on the part of the production staff, this cook is not cut out for crafty.
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