Chinese beef ragout with miso orecchiette

One of the first kinds of pasta I learned how to make from scratch is orecchiette. I love making them because it does not require a pasta roller, which not everyone has. You simply just make a log of dough, then cut it, and press it with your thumbs to form an indent. Super easy-peasy….

Tangzhong noodles with miso-sesame dressing and Thai chilies

After I made boba from scratch, I had a bizarre epiphany – if I were to cook flour with water into a gelatinous paste, and use that to make noodles, would they come out super chewy? When you are making boba, you do that process with water and tapioca flour to gelatinize the starch, resulting…

Pork belly and mushroom cream stew

I love making cream stew. In Japan, they make it all the time, and it’s this velvety, creamy(as the name would suggest) sauce with braised meat and vegetables in it. If you have ever had Japanese curry before, it’s like that, but without the spices, making for a very delicate flavor profile. Truthfully, it has…

Pork and vegetable fried rice

No matter who you ask, one of the first Chinese dishes anyone has any exposure to is fried rice. It is a quintessential Chinese dish! So many different varieties too, truthfully. For me, it always starts with cooking a thin layer of egg, then breaking it up and stirring in my already-cooked rice into that….

Rabbit rack with carrot puree and warm kale salad

For my second rabbit dish, I wanted to feature the loin and rack instead. I always loved the look of a chop of meat, be it a tomahawk steak or a lamb rack, because it appeals to that carnal instinct we all have from being descendants of cavemen. Despite that being an inspiration, I wanted…

Beef and kale arancini

I really love arancini. For those of you who don’t know what they are, arancini are deep fried risotto balls. Truthfully, I don’t make them often enough, but that’s because I would first have to make risotto, and then make the arancini out of that, and that’s far too much labor for a snack. However,…

All for one: a plated dish

Whenever I have a whole duck, I love to go to town. Being a butcher, it’s a ton of fun to work with the whole animal. In this case, I wanted to do duck three ways. The first was braising and roasting the leg. The second was a seared duck breast. The third, it was…

“Now or never”: a plated dish

This dish was meant to be more of a compliment to my signature chocolate cake, “Shines forever”, hence the rhyming names. For this dish, it is a seared ribeye(aka the only steak I really can confidently cook), with beef fat-wilted kale, crispy kale chip, red wine-mushroom-beef reduction, and a homemade phyllo-duxelle tart, garnished with shaved…

Kale Fagottini

When I first heard of the name of this pasta, I tried really hard not to react. The term, fagottini, I pronounce the “g” like a “j”, just because I don’t want to accidentally offend anyone. The pasta itself is a purse-like dumpling, stuffed with traditionally sausage or ground mince meat. However, when I prepared…

Prickly pear-glazed salmon with shiitake egg noodles

This idea sounds like a weird one from the get-go. What business does the fruit from a cactus have with fish, mushrooms, and Italian-inspired pasta? Well, truth be told, almost nothing at all. I wanted to prepare a dish that takes my Californian upbringing, my Asian heritage, and my love of making fresh doughs and…

Coffee crusted ribeye with steakhouse sides

What? Just because I bake and I make spongecakes doesn’t mean I can’t make a delicious steak dish. This particular dish, I actually made two years ago, to celebrate finishing summer school. The entire dish was a coffee crusted ribeye with mushroom jus, kale chips, garlic rubbed bone marrow, and mac n’ cheese. And yes,…