Jalapeño Cheddar Cornbread

April 25th, 2011

Cornbread Recipe

Everyone has a cookbook that they don't get enough use out of.  Mine (or should I say, one of my many) is The Bread Baker's Apprentice; by Peter Reinhart, a respected figure in the artisan bread baking community. Although the science of baking is definitive and clearly broken down, the recipes did intimidate me a bit.  For one, precision cooking is not necessarily my forte. I am one of those add a little bit of this and a little bit of that type of cook. However this preciseness is imperative in baking as there needs to be a perfect balance between flour, fat, liquid, and the leaveners. On a personal note, I have been making a concerted effort to step out of my comfort zone, so I thought, why not get a little uncomfortable in the kitchen? Plus, baking is like brewing beer, well almost. I have been brewing a lot of beer lately. Continue Reading »

Japanese Potato Salad

April 17th, 2011

Japanese Potato Salad Recipe

It is starting to feel like Summer in Southern California and that means grilling! This weekend we dusted off the Weber and made Umami Burgers, but no grilling session is complete with out a few good sides, especially potato salad. This is one of our faves!

Compared to it's German or American cousins, Japanese potato salad is much more mild in flavor, primarily due to the absence of acid. Most German or American potato salads use vinegar or lemon, adding an overall acidic undertone to the dish's flavor profile. The addition of minced boiled egg contributes to the Japanese potato salad's rich creamy texture and chopped vegetables add a subtle sweetness. Continue Reading »