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We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
Continue reading “TOP PICK OF THE WEEK: Nondairy (Vegan) Mochi From My/Mo”
We love having fun with food. Whether we enjoy it at fine restaurants or make it ourselves, we relish food presented with wit, as works of art, or tongue-in-cheek. Of the latter, we made a literal version not too long ago, layering sliced tongue with beef cheeks. The famed dish Oysters and Pearls at The…
Continue reading “FOOD FUN: A Hands-On Plate”
[1] Pair a shrimp roll with a mesclun† salad (photo © Kindred Restaurant) [2] Wild-caught gulf shrimp (photo © I Love Blue Sea | Vital Choice). [3] Raw whole shrimp (photo © Mercato). It’s National Shrimp Day. One of the easiest ways to celebrate is: Make yourself a shrimp roll. The photo, which may…
Continue reading “TIP OF THE DAY: Substitute Shrimp In A Lobster Roll”
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