Posts from — April 2011

Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her house with butternut squash risotto.

Eat Down the House: Butternut Squash Risotto with Saffron

Risotto used to instill this sense of awe and respect in me. Wow, you know how to make risotto?! Once I tried making it though, it is actually quite simple. And the major bonus is that you will gain the respect and awe of others . . . which happens to be my goal in life. [Read more →]

Make Your Guests Cook Dumplings

Ingredients for a festive party. At Annie and Hoyu‘s New Year Dumpling Party. Friends who made me cook.

At my dinner parties, friends cook for me. I’m not one to make the cooking process invisible. I make the eaters the cook too.

The way we eat affects the way we interact. As a former teacher, my principal pointed out the difference among students’ interactions at a pizza party versus a Chinese takeout party. The action of breaking bread together and sharing from the same pie creates more camaraderie and consideration, than eating from individual takeout containers. [Read more →]

Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her fridge with her own version of wrapped dates with lap cheong. ~Madeline

Eat Down the House: Dates, Cheese, and Sausage

My dear friends Kags and Lamiyah gave me some very fancy-looking dates from Dubai, UAE. I was deciding between eating them as they are or doing something with them; then I recalled a delicious appetizer I once had at Grange Kitchen — chorizo, dates, and blue cheese.
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Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her fridge with dumplings noodle soup.

Eat Down the House: Frozen Dumplings

Restaurant Baby #4 (aka Kim) and I hosted a Chinese New Year dinner party in January. The day before, Kim and her friends made a huge batch of dumplings. Thanks to the wonders of modern refrigeration in the form of our freezer, to this day I am still benefiting from their hard work. On my days off, I like to wake up early just so I can have my go-to breakfast comfort food, a big bowl o’ noodles complete with dumplings and some veg.
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