The Kitchen Passport

Fresh Ramen Noodles From Scratch in 10 Minutes

Most people would think that making ramen noodles from scratch is a daunting task. It is actually much easier than you think. I have been making my own noodles from scratch for the past few years. I have perfected a simple way to make it in less than 10 minutes. So these days, I no…

Making Umami Boasted Ramen Tonkotsu (Pork bone) Broth at Home

Tonkotsu is often regarded as the holy grail of ramen noodle broth. It has a rich umami flavor. Many people in Japan will not bother to make this at home because it is so time consuming. I am fortunate to host ramen noodle classes once or twice a week at my San Francisco apartment. (TO…

Foreign Cinema – More than a Show!

You can’t walk into Foreign Cinema in Mission and not be impressed with the size and scope of the restaurant tucked amid some cramped quarters in other parts of the neighborhood.

Five Things to Know When Visiting Tartine Bakery and Cafe

About that visit to Tartine Bakery and Cafe in San Francisco’s Mission/D0lores District, a friend asked, “Was it worth the wait?” “Without a doubt, 100% yes.” This is one of those places that gets attention for its immaculately prepared food. Such great attention to detail and expert execution of some of the best pastries and…

6 Things I Didn’t Know About Alton Brown

Alton Brown is a character on TV. He’s a better character in person. Anyone who has anything to do with cooking likely knows his “Good Eats” franchise. New fans may know him from “Cutthroat Kitchen” or “Food Network Star”. I’m not a fan of ‘Kitchen” so I questioned whether I would take the time to…

REVIEW: Boiler Nine Bar + Grill at Seaholm in Downtown Austin

It’s not every day you get to try a new restaurant just after it open. Wait, this is Austin, Texas. And yes, you can (almost daily it seems). This trip – to the new Boiler Nine Bar + Grill. It’s tucked inside the Seaholm development, just south of Trader Joe’s on the shared plaza. There’s…

Lemongrass Gelato – Oh So Smooth!

There are a lot of gelato recipes out there. I find the best ones are those that you adapt for your own tastes and needs. In this case, I love a smooth lemongrass gelato. But a lot of the recipes online call for sweetened condensed milk. I find those just too sweet and way too…

CAKE DISASTER? It Doesn’t Have to Be.

Three Simple Ways to “Repair” a Cracked Cake When You Don’t Have Time to Re-Make It The pros will hate these suggestions. Some may say “Trash it and start over!” But, c’mon! There’s no need to waste a perfectly good cake because of a crack on top. This is a lemon honey olive oil cake. We…

GOOD READ: Cooking paella in Marta’s Barcelona kitchen

FROM THE BOSTON GLOBE. ‘Today we’re going to learn how to make paella. Not just paella. A good paella,” says Marta Amb Tu Cuinem as she address the 10 strangers who have gathered around the kitchen table in her Barcelona flat. The cheery space is filled with an array of students from various corners of…

REVIEW: A Revisit to True Food Kitchen

Even the best restaurants need a few weeks to get into a rhythm after opening. Case in point: True Food Kitchen in downtown Austin’s Seaholm district. (See full review below and here.) With friends in town this week, we decided to pop back for a Sunday lunch around 1pm. Business seems good. Very good, in…

Lamb Kofta with Saffron Basmati Rice

Great for the grill. Paired with your favorite wine, it’s a nice spring meal on the patio or balcony. HERE’S WHAT YOU WILL NEED For the rice: 1/2 cup basmati rice 1/2 , finely chopped medium onion 2 tablespoon ghee (clarified butter) 2 shredded carrots 1/4 cup golden raisin 1/8 teaspoon saffron powder For the…

Italian Flag Cannoli

This is an easy dessert that will have your guests talking…Italian! Dough 3/4 cup all purpose flour 1 medium egg 2 teaspoons granulated sugar 1 teaspoons matcha powder (can be substitute with 1 teaspoon artificial green coloring) 2 teaspoons red beet powder (can be substitute with 1 teaspoon artificial red coloring) 4 cups canola oil…