Food tips

Indian cooks have discovered the Instant Pot and how well it works for Indian cuisine—it can be used to cook everything from rice to yogurt to complex layered meat and vegetable dishes. There are at least 10 Indian Instant Pot cookbooks on Amazon at the moment, and I suspect there are more e-books out there on the topic as well. There are also a ton of blogs that focus on Indian recipes made in the Instant Pot. I recently purchased an Instant Pot but had never used it. I tried it out with a recipe from Instant Indian: Classic foods from every region of India made easy in the Instant Pot! By Rinku Bhattacharya. The recipe I chose was Cozy Butter Chicken. The instructions for this dish were incredibly clear, so much so that I was able to make this dish without having ever used the Instant Pot before. The author points out that timing is an issue “You need to factor in the time it takes to come to full pressure, the actual pressure cooking time, and the time for steam release. I have a...

Recently I received a flat of white peaches. I was planning to preserve them but I quickly realized that wasn't such a good idea. White peaches are lower in fruit acid so they are extremely sweet. They have a lovely almost floral fragrance and a very soft juicy texture. All of this makes them great to eat out of hand, but not so great for canning or cooking. If you can them you need to add a lot of acid such as lemon juice and if you bake with them they lose their shape and can get very mushy.  White peaches are the most popular kind of peaches in Asia, but in the West and in Europe we tend to prefer yellow peaches. White peaches ripen very quickly and require refrigeration once soft or they will spoil. Freezing them is also an option. Since using them raw is best, I had to figure out what to do with them as fast as I could.  I decided to freeze most of the peaches. Frozen they can be added to smoothies. I also pureed some peaches and froze the puree to use to make the Bellini...

I’ve made peach jam several times, thanks in part to an annual delivery of peaches courtesy of the Washington Stone Fruit Growers , but I continue to look for ways to simplify the canning process. Standard peach jam recipes call for a lot of sugar and some powder or liquid pectin. The result is good, but can be a bit on the sweet side and a little rubbery. My preference is for a softer jam with less sugar and frankly less fuss. I wondered if there might be a way to make jam without bothering with the tedious job of peeling peaches? It turns out, there is.  The key to this recipe is the peels. Lemon peel and peach peel are high in pectin and so if you cook the peaches with them, you won’t need to add any additional pectin. I started with a recipe from A Sweet Spoonful , but the main difference was I skipped peeling the fruit and used the lemon peel as well as the juice. I added some slices of fresh ginger in my first batch but I didn’t find it added much flavor so I’m skipping it. Y...

I get a delivery of seafood once per week from Real Good Fish , and for two weeks in a row, it's been halibut. Rather than just cook the filets, I decided to go in a different direction, burgers. Sometimes I'm in the mood for a burger even if it’s not a hamburger. Salmon is very popular for burgers, but halibut works too. The trick with fish burgers, much like fish cakes, is to minimize the filler.  I came across a brilliant  technique from Melissa Trainer , who wrote that she learned it from chef Jordan Mackey. The trick is to use pureed raw fish as the binder, rather than bread crumbs or egg. That’s pretty much it. The burgers hold together beautifully. Halibut is lean though, so it's important not to overcook it. You can check the temperature if you like and when it’s 145 degrees it’s done, but I just cook it until it’s firm.  I like my burger served on a bun, but you could also serve it on a bed of greens. It does benefit from a slathering of tartar sauce. Use any re...

The pleasure of fresh cherries is fleeting, so while there may be nothing better than eating them soon after they are picked, if you want to enjoy them year round, canning is the answer. This year I decided to make bourbon cherries from the wonderfully sweet cherries kindly sent to me by the Northwest Cherry Growers as part of the “Canbassador” program. They are terrific in cocktails but also spooned over vanilla ice cream.  This year I finally bit the bullet and bought a canner, it's a small one, it holds 7 pint jars which is just fine for me. Over the years I’ve accumulated a number of canning accoutrement—the jar lifter, the jar funnel and the lid lifter. I use a variety of jars, but am particularly fond of the Ball®  Sharing Jars I received from Ball® Home Canning . Designed for gifting, the company that produces them makes a donation to Feeding America for every package purchased (up to $150k).  This year I used a recipe from Ball but I’ve expanded the recipe...

The San Francisco Bay Area has an incredibly diverse food scene. You can dine at Michelin star restaurants with elaborate tasting menus, or grab something on the go at a food truck and there’s no shortage of options in between. Over the past 10 years street food events have provided a new option. But we’ve been missing something that’s common in Asia, the night market. There have been a few pop-ups, but Off the Grid at Fort Mason is perhaps the closest thing we have to it on a regular basis. With music, drinks and almost 30 food vendors it’s a fun and tasty way to spend a Friday night.  But if you’ve been to a night market in Asia, you know it offers much more than just food and music. It usually includes different kinds of entertainment, vendors and artisans selling their wares and sometimes even activities for kids. Night markets are fun but also a way to discover and connect with different people and cultures in a most delicious way. I’m happy to share two different night marke...

It’s not often that you come across a new vegetable. The first time I saw Fioretto at a market in Chinatown I thought it must be some kind of weird overgrown cauliflower. It turns out it’s a relatively new hybrid that combines the best of broccoli and cauliflower. In addition to Fioretto, it’s also called stick cauliflower, flowering cauliflower, Chinese cauliflower and kaurifurore. It has thinner sweeter tops than cauliflower, and stems similar to broccoli which are sometimes white and other times pale green. The stems deepen in color when cooked.  The hybrid was developed in Japan in 2012 by a seed company and I started noticing it the past year or so but couldn’t find much information about it. Once I tried cooking it, I became a fan. Because it’s less dense, it’s easy to cook and lends itself well to raw, steamed or stir fried recipes. One of the ways I particularly like preparing it is by roasting it with olive oil, salt and garlic. Like traditional cauliflower it develop...