Author Archives: foodgal

Make It A Miso & Nutmeg Custard Pie Kind of Holiday

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Not your ordinary custard pie.
Not your ordinary custard pie.

Me and custard pies go way back.

Back to when I was a tot and my dad would tote home pink boxes of pale yellow custard pies from San Francisco’s Chinatown.

And back to when my older brother started a family of his own and began baking them for his signature Thanksgiving Day dessert.

But I’d never had one that had a sneaky smidge of white miso in it.

Until now.

And boy, is it fabulous.

“Miso & Nutmeg Custard Pie” takes that homespun dessert — and gives it a little more oomph.

The recipe is from the new “I’ll Bring Dessert” cookbook (Hardie Grant), of which I received a review copy. It’s by Benjamina Ebuehi, a recipe developer and food stylist based in London.

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Handcrafted Indulgent Pennsylvania Dutch Pretzels

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(Clockwise from top): Dark Chocolate, Regular, Milk Chocolate, and Extra Dark pretzels from Uncle Jerry's Handmade Pennsylvania Duch Pretzels.
(Clockwise from top): Dark Chocolate, Regular, Milk Chocolate, and Extra Dark pretzels from Uncle Jerry’s Handmade Pennsylvania Dutch Pretzels.

When it comes to snacks, I do love a good, crunchy pretzel.

And Uncle Jerry’s Handmade Pennsylvania Dutch Pretzels are definitely some of the best around.

Founded by Jerry Skolnick in 1988 in Lancaster, PA, it took only two years for his family-owned business to win a “Best of Philly” award, the first time that honor had ever been given to pretzels.

His youngest daughter Misty joined the fold in 2008 to help launch the company’s e-commerce sales. And lucky me was fortunate enough to receive some samples recently.

These pretzels are made with a sourdough starter. The dough is rolled and kneaded rather than extruded under pressure from huge machines, and the pretzels are hand-twisted. They are made without oil, sugar or preservatives.

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Shawarma Meatloaf with Caramelized Onions is Pure Ottolenghi Comfort

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Make meatloaf -- shawarma-style.
Make meatloaf — shawarma-style.

Beef meatloaf. Turkey meatloaf. Pork meatloaf. And combos of all three meats in one, baked either free-form or snuggled inside a loaf pan.

You’ve no doubt had all these iterations of meatloaf, and loved every one of them for their nostalgic taste.

But I bet you’ve never had a shawarma meatloaf, smothered in caramelized onions, soft herbs, and pomegranate arils, and baked into a pie-shape in a cast-iron skillet.

This winning dish could only come from the one and only Yotam Ottolenghi, the Israeli-born British chef and owner of numerous restaurants and delis in the United Kingdom.

The recipe is from his newest cookbook, “Ottolenghi Comfort” (Ten Speed Press), of which I received a review copy. It was written with his long-time recipe developer Helen Goh, Verena Lochmuller, head of quality at Ottolenghi; and co-author Tara Wigley.

These are recipes definitely designed for an adept home-cook, less complex and lengthy than others he’s written, but no less enticing with plenty of global flavors.

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Sponsored Post: Savor the Holidays with Farro Salad with Pistachios, Tarragon, and Pazazz Apples

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Enjoy this farro and apple salad on the go or at your holiday table.
Enjoy this farro and apple salad on the go or at your holiday table.

As the holidays roll around, so does our appetite for indulgence. But that doesn’t mean our well-intentioned eating habits have to fall by the wayside even when we treat ourselves lavishly.

“Farro Salad with Pistachios, Tarragon, and Pazazz Apples” is the perfect example of that.

This delicious salad is packed with good-for-you fiber from chewy, nutty tasting farro and fresh, juicy slices of apple. Best yet, most of it can be prepared ahead of time, a real plus when you’re juggling multiple dishes to prepare for your holiday table.

Now’s the perfect time to pick up Pazazz apples at Albertsons, Safeway, and Vons. Grown by a small group of family farmers across North America, this late-season variety that’s related to the Honeycrisp is at its peak now through June.

With shiny red skin like a holiday ornament along with yellow-green striations here and there, these apples are so snappy, and bursting with sweet, tangy juice.

Crunchy, juicy Pazazz apples are at their peak through June.
Crunchy, juicy Pazazz apples are at their peak through June.

What’s more, apples are extremely rich in fiber, with one medium one providing 4.4 grams of dietary fiber or about 16 percent of the recommended daily value. For this grain salad, I purposely don’t peel the apple, as that would slash the fruit’s fiber content by half.

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Japan Eats, Part II: Michelin-Starred Koke

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Playful squid-ink crackers filled with chorizo at Michelin-starred Koke in Kyoto.
Playful squid-ink crackers filled with chorizo at Michelin-starred Koke in Kyoto.

Kyoto, JAPAN — One can eat exceedingly well for little in Japan, and goodness knows that my husband and I did. However, we decided to splurge for one dinner during our recent two-week trip to Japan, and that was to Michelin-starred Koke in Kyoto.

Japan is a dichotomy, where both the ancient and the futuristic are revered. So, when it came to picking a kaiseki restaurant, I chose one that breaks from tradition, one that blends Japanese and Spanish sensibilities in surprising ways.

It serves a 13-course tasting menu with a few of the courses composed of several small bites. You can opt for a regular wine pairing (a total of 700ml) or a small-sized pairing (350ml). The latter is what my husband and I chose.

For all food and drink for the two of us, we paid a grand total of $515 U.S., which is not too bad when you consider that in the Bay Area, many fine-dining tasting menus are easily more than $300 per person for the food alone without gratuity.

The unobtrusive sign to the restaurant.
The unobtrusive sign to the restaurant.
The courtyard that you enter before going inside the restaurant.
The courtyard that you enter before going inside the restaurant.

The restaurant hides behind a wall. On the other side, you’ll find a serene Japanese-style courtyard with a floor-to-ceiling window at one end that has a view into the restaurant’s dining room and kitchen. Koke is the Japanese word for “moss” and you’ll spot patches of it in the courtyard. It’s also a symbol of renewal, resilience, and interconnectedness.

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