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Eleana
Los Angeles, CA
Recent Activity
I just read Mark Bittman's tomato egg recipe and he makes a down-home dish SO much more complicated. It generally takes me five minutes to make the dish the more traditional way, and only a couple more minutes to scarf it down! Tomato Egg 1 roma tomato, diced 2-3 eggs 1 tsp oil scallions (optional) Heat a pan over medium-low heat with the oil and throw in the tomatoes with a bit of sugar and salt. Let them cook until semi-soft, shaking the pan occasionally. Meanwhile, beat the eggs with a bit of salt. When the tomatoes are cooked, crank the heat to medium-high and pour in the eggs. Stir consistently until the eggs set to the texture you like (I like mine still runny and soft, due to the eggs carry-over cooking time). Garnish with scallions, if desired. Eat with toast, rice or just by itself!
Toggle Commented Jan 13, 2011 on Tian Fu's Buffet Lunch at Berlin on a Platter
I will definitely check this show out! My first cooking show was Yan Can Cook and I was absolutely fascinated with everything he did. I wonder if his show re-runs now on the Cooking Channel too ...
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I ADORE getting new dishes, and I'm way loving of the ones I have. Plus, Asian and Japanese food are often served in small portions with many little dishes and I like being able to make the food match or contrast the colors of the dish, and everything looking pretty! If you have any larger Japanese markets in NY, I highly recommend you check it out. Otherwise the next time you come to Los Angeles, let me know!
Toggle Commented Oct 21, 2010 on New Dishes at The Amateur Gourmet
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I made this over the weekend and there was somehow a sort of chalky after-taste? Any idea as to where it comes from, either the potatoes (used small yellow potatoes, don't know if they were "baby") or maybe the prepared horseradish, or the cold yogurt over the pot potatoes cause the yogurt to curdle? The flavor is fantastic, but the chalky aftertaste gets to me ... help!
Very authentic! My grandmother used to make the noodles and the rice cakes are indeed very carbtastic. You should try them Shanghai-style where they're more seared/browned albeit a slight bit greasier. But their flavor is better than the white ones, IMHO. - E
Toggle Commented Jun 9, 2010 on Excellent Pork Chop House at The Amateur Gourmet
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I am eating a bowl of Fage greek yogurt with blueberries as I read this! I like how Fage (0% too) isn't as tart as some other brands can be.
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I've just linked over to you because I was reading all the archives of http://cannelle-vanille.blogspot.com I haven't gotten into reading much yet (and I definitely will read every entry in the Archives cause I'm OCD and food-obsessed and LOVE desserts like that) but I've read about six or seven entries and I love your style. I'm totally looking forward to reading everything else you have shared; and even more so because they're in actual US measurements so I can easily make your recipes! - E
What I fantastic list! I'll be heading to New York again in May, and while I've gone to Babbo, Joe's, and Sushi Yasuda the last time I was there in October, there are definitely more that I'm missing!
Toggle Commented Mar 26, 2010 on Where To Eat in New York at The Amateur Gourmet
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Not really "so much for speaking the language!" as "so much for having the boyfriend be adventurous!" Haha and I empathize with that mindset. A lot of non-Chinese people want to stick to the Americanized Chinese food, even if they're eating with someone who is actually Chinese, and can actually recommend authentic dishes! Lion's head meatballs are something my grandma always made and it's basically ... well, pork with egg and some water for tenderness. And then braised with napa cabbage traditionally for hours. It's comfort food; glad you tried and liked them!
Toggle Commented Mar 15, 2010 on The Elvis Dog at The Amateur Gourmet
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In Los Angeles where I am, Sasabune is my favorite place as well, as agreed with the reader above
Toggle Commented Feb 10, 2010 on Omakase at Sushi Yasuda at The Amateur Gourmet
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Aww! I went to Sushi Yasuda when I was in NY too and it was great - the clams, oyster, uni and salmon were my favorites as well!
Toggle Commented Feb 10, 2010 on Omakase at Sushi Yasuda at The Amateur Gourmet
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I love making wontons! You should try that next time too ... also add a bit of water to the pork (for that amount of pork, use about 3 tablespoons) - it makes the pork more tender.
Toggle Commented Jan 27, 2010 on Do-It-Yourself Dumplings at The Amateur Gourmet
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I love this soup - Asian borscht (no beets) http://en.christinesrecipes.com/2009/04/borscht-soup-with-garlic-bread-recipe.html Instead of using brisket or beef bones, I buy oxtail and it's soft and tender and incredible. Generally I've used about a pound at a time (half a package) but I think I'm going to up it to two pounds - people go crazy for it. I also increase the cabbage content, and use white potates instead of russet since they hold their shape better and I like the texture. But I also like your quick "Charitable Chicken Soup for the Roommate's Soul"! I made it for the boyfriend last weekend when he was sick ...
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Congrats!! I LOVE your blog =)
Toggle Commented Jan 14, 2010 on 6 Years at The Amateur Gourmet
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good luck with everything!
Sounds like an amazing play ... hopefully it's still playing in May when I go back to NY!
Toggle Commented Dec 7, 2009 on Our Town at The Amateur Gourmet
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You were brave!! I will eat the live octopus with you ... not the other stuff though
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I truly commend you for the decision you're making. Many times, people don't have the courage to take that leap of faith, either in themselves or in someone else. Your writing has been inspirational to me, especially in the last five months. I hope that one day when I'm faced with the same decision, I'll be able to take that chance as well. Good luck and congradulations on your book deal! I look foward to purchasing it when it's completed ... and Europe too! I miss it. You totally deserve all of it.
Toggle Commented Oct 27, 2009 on Leap And The Net Will Appear at The Wednesday Chef
Congrats on your new place! And the orange kitchen is awesome ...
Toggle Commented Oct 26, 2009 on The First Meal at The Amateur Gourmet
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Oh my god, this post is hilarious! I think there was a previous post (or maybe Adam's book) where he mentioned that he didn't have a microwave ... so sorry that you had to abandon all your fooding options A jar of babies? I'm horrified ... though amused
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Fantastic review and I totally agree. Now that Hell's Kitchen has started as well, there is no need to watch ANOTHER reality show that features weeping contestants lamenting on their failures and how they know they could do better.
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Have a fantastic time in Spain!!
Toggle Commented Jul 24, 2009 on Away We Go at The Amateur Gourmet
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Oh and salad ...
I love looking into other people's shopping carts too! I always wonder what they're going to do with what they buy ... The things I make generally are things I would make on a regular basis, but these are the easy easy things: Scrambled eggs with tomato (Home-cooking Asian style, let me know if you want to try the recipe and I'll write it out for you) Potstickers ALL the fruit I have, in one go Anything left over in the fridge, I'll always eat cold, and most of the time just with my fingers
Oh my god that looks amazing! It's 9:30am and I'm hungry now ...
Toggle Commented Jun 30, 2009 on Porchetta at The Amateur Gourmet
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