July 6, 2018
I couldn’t resist the cinnamon challah at the 300 cafe again; turned it into banana compote French toast the next morning. Delicious! This is an easy brunch recipe. Will definitely make it again when the girls are home on a weekend. Ingredients French Toast One 1-lb loaf of Cinnamon Raisin Challah, cut into one-inch slices 6 eggs 1 cup half Read More
May 20, 2018
The theme for the next gourmet club meet is Avocado. While EK has enjoyed this milkshake countless times, he has never ever made it himself. Time for him to practice this recipe for the next club meet. Here you go: 1 avocado 1 Tbsp sugar 1 cup milk 6 ice cubes 1/2 tsp vanilla Blend everything together until smooth. Makes Read More
May 20, 2018
We have many coffee addicts in the family. Affagato appeals to everyone’s palette. The only thing I have to prepare is the chocolate sauce. Otherwise, it is really an assembly process to put the dessert together. Planning to serve this at the upcoming memorial day bbq. Hope our guests like it too. Ingredients Chocolate Sauce 3 oz dark chocolate chips 1 Read More
May 15, 2018
Mothers Day is one of those days in the year when I can wake up and wait for brunch to be served. I must say that over the years, the quality of the brunch has improved significantly. The three cooks split up the work and the meal gets put together and quickly and efficiently in an hour. I thoroughly enjoyed Read More
May 15, 2018
The net says blueberry fools is an English dessert, yet Hanna told me her Brittish friend says the there is no such dessert and the Brittish do not eat blueberries! Who is right? I guess it only matters that I like this mix of lemon cream, blueberry compote, and whipped cream. When we were digging in, Hillary decided to break Read More
May 6, 2018
I tried paella at the Catal Restaurant in Anaheim several years back. It was a flavorful blend of rice, meat, vegetable, and seafood, all in one dish. Since then, if there is paella on the menu, it is always hard to resist. I attempted paella at a gourmet club meet a few years back without success. Since then, my 14″ Read More
April 29, 2018
Guacamole is one of those must-have with Mexican food. It is so easy to make and you can never have too much guacamole. I like my guacamole to be a little chunky. Always use avocado that gives slightly when pressed. Those are just riped enough to be mashed and yet not too mushy. The best way to enjoy guac is to Read More
April 29, 2018
I couldn’t get enough of the Chipotle Chicken I made last weekend, so here is another twist to this Mexican gem. I woke up early in the morning to prepare the marinade and season the chicken. All the pounding and blending woke EK up. But he says the burger is so good, it has more than made up for his Read More
April 22, 2018
I was introduced to ‘naked’ burrito by a colleague at Oracle. Why ‘naked? It’s burrito without skin:) Since then, 200 cafe is my default lunch stop. There are weeks that I eat the same naked burrito 4 times a week, and it still tastes just as good as ever. The server at the burrito counter knows exactly the combo of Read More
April 20, 2018
Pico De Gallo is the kind of food that really appeals to my taste buds. Load them on tortilla chips or burritos, it makes anything it goes on especially tangy and refreshing. I thought this recipe makes a huge serving, but the three of us at the dinner table had to exercise some self control before we clean up the Read More
