Resident Foodies say: We loved the texture and color of this almond muffin with a drop of caramel.
Chocolate mousse with raspberries at the Ritz-Carlton
How to make a Korean kimchi taco
Resident Foodies say: We’ve been spending time before the holidays experimenting with Korean tacos. Today we made two varieties: a Korean bulgogi kimchi taco (which is bit more authentic, made with the traditional Korean thinly sliced beef) and a Korean chicken kimchi taco. Our kimchi was homemade, but you can get quality kimchi from the Asian market or Korean store. Make sure it’s fresh. The cabbage should still be crunchy, the color a bright orange red, and the kimchi fermented for a few days. The prep time for the Korean taco is only about 30 to 45 minutes. Recipe to follow.
Video: Chef Jennifer Puccio of Marlowe in San Francisco (SF)
Resident Foodies say: Here’s a nice video of Marlowe in San Francisco, including an interview with Chef Jennifer Puccio.
Crispy Brussels Sprout Chips at Marlowe in San Francisco (SF)
Resident Foodies say: Marlowe in San Francisco, right across from the Caltrain stop downtown, is a rustic restaurant known for its Marlowe burger and eclectic menu. Chef Jennifer Puccio puts together some very creative dishes (click here for menu). The crispy brussel sprout chips (shown above) are prepared with lemon zest and sea salt, and fried for 30 seconds. The texture of the brussel sprouts becomes crispy–and the result is pretty tasty!
Video: Beatrice Peltre’s new cookbook La Tartine Gourmande
Resident Fooodies say: We’re excited about Beatrice Peltre’s new cookbook, La Tartine Gourmande. Beatrice blogs under the same title, with a French flair. She’s an amazing food photographer, not to mention French cook. The book comes out in February. Can’t wait.
La Tartine Gourmande from Unusually Fine on Vimeo.