Posts Tagged ‘La’
Ya-Ya we love you too, but please start winning some games. We reported back in June that Andre Ethier was blogging about food in LA. Now Joe Torre is blogging about life in LA. Driving, yip yap dogs and the most important home run ever. Joe on gas prices: “Who’d have guessed that a gallon of gas would end up costing as much as a hot dog…” Yeah, a gallon of gas is . Last time I checked a Dodger Dog was pushing .50 and only going up every year.
Joe Loves LA
August 27th, 2008
Gnocchi à la Frau L. - gar nicht lustig
August 27th, 2008
Fougasse oder Leiterbrot à la zorra
August 27th, 2008
Cheap Eats: La Papusa Guanaca
August 27th, 2008
Rigatoni à la rouge
August 21st, 2008[ts]
When we made sesame seed buns, we had to think of a way to use them up. We thought to use char siew (tsa shyo in Fukien/Hokkien) — that is, HK BBQ Pork — as the filling.
Now, that got my brain working: what accompaniments should go with a char siew sandwich?! I thought of the different applications for char siew. Well, actually, besides eating them as is with rice (of course), the only dish I could easily think of that uses char siew, besides Yang Chow Fried Rice, is Singapore Noodles.
I decided to make, and name this dish, Char Siew Sandwiches à la “Singapore Noodles”! 
<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/0965a_2683288725_0ea92d3c17.jp…
Char Siew Sandwiches à la "Singapore Noodles"
August 21st, 2008We have a tendency to spend our Friday evenings making homemade pizza. Carry out pizza is awesome for when we’re super busy. But, there’s something about the taste of homemade that can’t be duplicated.
Which brings me to yet another handy use for my sourdough starter… pizza dough.
Unlike a sourdough loaf, which requires a longer, slower rise than ordinary bread dough, sourdough pizza dough actually requires far less rising time than average. What this means is that, if I’ve thought far enough ahead to feed my starter, I can have pizza dough in less than an hour.
This week, we made one of our absolute favorite pizzas, the artichoke à la mode. We first tasted this pizza at the Pizza Man in Milwaukee. And we decided that we had to figure out a way to make it at home. The biggest pitfall seemed to be the fresh artichokes, since we can only get those a few times a year when they’re in season. However, thanks to the discovery of fresh frozen artichokes …
Sourdough Series: Artichoke à la mode Pizza
August 15th, 2008
Sables à la Poche Cookies
August 14th, 2008
Tapas! Tapas! Pulpo a la Gallega
August 13th, 2008
Potato Pizza, de la Toscane à New-York
August 6th, 2008
Penne a la Vongole (clams) and big, juicy Mediterranean Prawns)
August 3rd, 2008Well, this is my last “official” post as a Barefoot Blogger, and what better recipe than the one I chose for the Bonus Round. I looked through all the Ina Garten recipes on the Food Network site in trying to choose, and this one just appealed to me because of the use of fresh fruit - we’re nearing the end of raspberry season here in Ohio, and what better way to use them? A Coeur a la Creme is literally translated, “a cream heart” and they make special molds for the dish - little did I know that you are supposed to line it with cheesecloth even if you’re using the mold - duh! At any rate, after I fixed that small glitch, it unmolded beautifully.
Barefoot Bloggers: Coeur a la Creme
July 31st, 2008
Pain Sucré de la Brout’Mila: J’suis Kap!!
July 29th, 2008
La Douce Heure
July 20th, 2008
On the Grill with La Paella Mixta
July 16th, 2008
Framboise Litchis Gelee avec de la sauce à lait
July 14th, 2008
DBers: La Tresse Danoise & ses Petits - Details
July 1st, 2008
La Tresse Danoise en Mosaique.. en attendant!!
June 29th, 2008
Baking: TWD La Palette’s Strawberry Tart
June 24th, 2008Our food blogging community has been quick to band together for a good cause. This time, the cause is a bit closer to home: one of our own needs help. Briana Brownlow of Figs with Bri has breast cancer. She’s undergoing intensive chemotherapy and she needs our help. There’s a fund set up to help relieve some of her healthcare cost. If you have some money to spare this month, even just a little bit, please help. The donation site is here. Thank you.
*****
I am a self-confessed fig freak to the point i count the days every year until i’m able to put my hands on these babies. Toda…
La Tarte aux Figues de Monsieur Zen
June 22nd, 2008