Monthly Archives February 2009

Backstage Coffee, Denver, CO

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When on travel I try to find local place to enjoy my coffee. Big chains like Starbucks are fine, but they are the same everywhere. They do not carry the local flare and they don 't really let you feel the local atmosphere. Restaurants although they deal with the local crowds and cuisine are a bit more formal. Coffee shops allow for a more casual free-spirited atmosphere, and usually they have the air of the underground and alternative people. Sometimes these coffee shops are a treat. And that 's what the Backstage Coffee was.

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Chocolate Ganache

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Chocolate one way or the other, is the one thing I love – I LOVE – that has not yet made it in the blog. This is quite astonishing. I don ‘t even know why. But this is all history now. Last Valentine s after watching a million shows on the history of chocolate the temptation was too much not to give in and make something chocolaty. The only think available was the bitter chocolate that I used when I was making the mudslide cookies. Well then after all I had talked about chocolate… but it is never enough for chocolate.

And although usually you...

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The perfect Martini

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About the martini I have already spoken. A whole series of posts targeting the 7 drinks that a bar tender has to master to consider himself an mixologist. Knowing how to make it and mastering is two different things. It is what makes a Martini, a good Martini, or a great Martini. I am not going to talk about the history of the Martini. I have all you need here. Today I am going to show you, how to master (hahahaa, like it is easy) more like how to make a good martini.

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Miso Soup

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For those who know me it comes like surprise, since I am very well known not to cook asian food. The primary reason is the expertise that you need to cook asian food. The wok, the preparation the procedures… Everything is different than what I have been used to cook. And yes, I can put it vegetables and chicken pieces in the pan and call it chinese chicken, but according to the popular believe, things are not always what you call them. So although I admit that I am not aware of the asian cooking techniques, I do admit that I like certain dishes, and flavors. One of the is miso soup. 

Miso ...

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The Condiments: Mustard (Rum drunk mustard)

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After a busy month, and a big absence I am back with more recipes. As you probably guessed by the tittle, I am going to speak for the condiments, those creamy things that are on every fast food table and on every refrigerator. The trinity of those condiments are the mustard, the ketchup, and the mayonnaise. All those condiments, are very easy to make, but for some reason we have been taught that they only come in jar. Well they don ‘t!!! They are easy to make and they are so flavorful, that once you try them, you will never go back to the store bought again. Well you might go, but you will not like it. 

Start...

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