Sunday, April 23, 2006


My lunch consisted of homemade guacamole and a Rolling Rock.

There's a lot of theories about the prevention (or at least the slowing down) of avocados oxidizing and turning brown quickly. Like apples, you can postpone the browning by adding an acid (in this case, a lime). There's also an urban legend about using the avocado pit to slow the browning as well. Either way, just to be safe, I used both.

My guacamole:

Avocado (1 large, or 2 medium, ripe)
1 diced Roma Tomato (I like the Roma for this because they're firm, and the juices don't run out)
1/4 diced White Onion
Kosher Salt
Garlic Salt

Thursday, April 20, 2006

Venezuelan Hot Dogs

In honor of SEVEN Velezuelan pitchers starting in the major leagues on the same night, I decided to make Venezuelan Hot Dogs, inspired by George Duran's recipe from a recent episode of "Ham on the Street."

Toppings and condiments consist of crushed potato chips, chopped onions and cabbage, ketchup, mustard, and mayo. I skipped on the mustard. There was already too much stuff on it. The hot dog is buried under the chips.

Tuesday, April 18, 2006

Basic White Bread and its Evolution

Sara Lee recently came out with a bread with the taste and texture of white bread, but made from "the goodness" of whole grains. Until I figure out their recipe, here's my attempt at the classic white bread without the whole grain goodness.


For my friend Karen's birthday, we had a nice dinner at Malia on Main St. in Venice.
Edamame with hot chili oil
My rack of lamb
Karen had the ravioli
Cantaloupe and Lychee Martinis

Malia turns into a cool club around 10pm.

Malia - 2424 Main St., Santa Monica

Sunday, April 16, 2006


I'm not a huge fan of ricotta cheese, but I do love a good lasagna. Needless to say, I was thrilled when I saw a recipe in an old cookbook I had called "Savor the Flavor of the Edina Country Club." Their "No Fail Lasagna" was really simple to make, and more importantly, NO RICOTTA! Another great element here is that there's no boiling the noodles prior to baking. You just layer the dry pasta and the sauce cooks it in the oven.

Saturday, April 08, 2006

Using one of the mother sauces

We're incorporating bechamel, one of the ""five mother sauces," to make a compound sauce: nacho cheese sauce.

I know that nacho cheese sauce is more of a novelty that you'd find at a Taco Bell over an authentic Mexican restaurant, but Ihappen to love nacho cheese sauce.

To make Bechamel (white sauce), heat equal parts flour and butter to make a roux. This eliminates the taste of any rawness from the flour. Add scald milk, whisk while simmering, and that's your basic white sauce. Add salt, pepper, and nutmeg to taste.

To make the compound sauce, all I did was add shredded cheddar. Here, I would also add jalapenos, but didn't have any at home.

I used chicken for my nachos today. I dry rubbed some cumin, salt, and pepper, seared the chicken thighs, then covered the pot and simmred in low heat in its own juices.

Canned corn replaced olives as topping today.

Thursday, April 06, 2006

A Chronicle of 365 Meals - Review

I'm a relatively new food blogger. I'm still learning html code and picture taking techniques among other things, to bring to you, my audience, a presentable site. I hope I'm doing an ok job at it thus far.

I want to take a second to praise some of the veteran bloggers out there who are doing some amazing and creative things with their sites. A majority of these sites are maintained by food lovers. They're not chefs, restaurant managers, or professional food critics. These guys simple love food, and the art of preparing food through trial and error. Most importantly, they love to share their experiences.

One site in particular really caught my eye recently. Ken Sloan runs a really ambitious site called A Food Yearthat chronicles his daily dinner experiences. This is a guy who understands how difficult it can be to put together a uniquely different meal each and every night, but he's going with it, and doing an awesome job.

Here's a great quote from his site: "I believe that since we must eat to survive that we should make food a bigger part of our lives. I hope to inspire people to cook in their kitchens beyond the microwave and pry them away from the reliance on boxes, cans and delivery services as their primary food source. I understand that finding time in our fast paced society to prepare dinner every night is difficult, but it's extremely important."

And it's extremely important because variety really is the spice of life, and we shouldn't be eating the same meal day in and day out, even if it means taking yesterday's leftover rice and making fried rice cakes out of them the next day.

Another interesting thing he mentions is that he's actually saving money by preparing his own meals over dining out. I'm still learning to be more cost effective when I shop for food. I'm pretty good about how to shop, but I always have to buy that bag of chips for the ride home.

Please check out his site as well as other food blog sites listed (or not yet listed) in my links section. Let's continue to support and learn from each other.

Sunday, April 02, 2006


I normally use Trader Joe's premade pizza dough, but I decided to make my own dough today.

I really like Ciccero's Pizza when I don't feel like making m own pizza. They have a "buy one get one free" special.

Ciccero's - 11651 W. Pico Blvd, West LA