a student’s diary of cheeses, delicious food, and cooking adventuresTumblr (3.0; @studentgastronomy)http://studentgastronomy.tumblr.com/<img src="http://24.media.tumblr.com/f97114e9c440b79707755f9ea47b5c3d/tumblr_mm5fadIwJ21qbw8udo1_500.jpg"/><br/> Vermicelli with lemongrass shrimp and eggrolls<br/><br/> <img src="http://25.media.tumblr.com/b2e11ce8e67eb82d242c7111e715bba9/tumblr_mm5fadIwJ21qbw8udo3_500.jpg"/><br/> Grilled chicken with hazelnuts, eggplant, and a tea egg<br/><br/> <img src="http://25.media.tumblr.com/ab2fa4aa436e4772edbd6eeb453d7c59/tumblr_mm5fadIwJ21qbw8udo2_500.jpg"/><br/> Crysthanamum tea<br/><br/> <p><strong>Thank goodness for those easy weekday dinners</strong></p> <p>I’ve been too exhausted recently from starting my emergency medicine / surgery rotation to cook anything even vaguely time-intensive.  Most nights, after 12+ hours of work, I’m lucky if I get some cereal in before crawling into bed.  But occasionally, a homey meal and some hot tea is just what the doctor ordered.</p>http://studentgastronomy.tumblr.com/post/49409643591http://studentgastronomy.tumblr.com/post/49409643591Wed, 01 May 2013 22:36:04 -0400weekday mealsfoodvietnamese<img src="http://25.media.tumblr.com/ef3dc38e3bd5a46e03a468e35ce65efc/tumblr_mm5ftutFAY1qbw8udo1_500.jpg"/><br/><br/><p><p align="left"><strong>Spring cheese plate</strong></p> <p align="left">One of the first warm weekends of spring took us out to Italian Market and DiBruno’s for the best of the season’s pickings: <span>Oozing, pungent, decadent Winnimere.  The lingering burst of Alpine Chalerhocker.  Creamy, mushroomy Chiriboga Blue.  Paired with (from left) apricot butter, boquerones (Spanish white anchovies), hot-sweet mustard and apple butter.</span></p> <p align="left">Happy spring!</p></p>http://studentgastronomy.tumblr.com/post/49408326075http://studentgastronomy.tumblr.com/post/49408326075Wed, 01 May 2013 22:20:00 -0400cheesefooddeliciousgastronomy<img src="http://24.media.tumblr.com/2da98e7d01f404c9bfcf8bc902f060ba/tumblr_mj7zffl6VE1qbw8udo1_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/a59846b3fb2be4bdbd78cdc226ef5a17/tumblr_mj7zffl6VE1qbw8udo2_500.jpg"/><br/> <br/><p><strong>Herbed Crab Cakes</strong></p> <p>This is my go-to decadent dinner.  Especially when I’ve been able to pick up jumbo lump crab on sale at Costco.  They’re super light and packed with flavor: zest, fresh herbs, dill, with a kick of Dijon and a generous dash of Old Bay.  These were my best batch yet.</p> <p>Recipe from <a href="http://www.epicurious.com/recipes/food/views/Crab-Cakes-with-Herb-Salad-236764">Epicurious</a>.</p>http://studentgastronomy.tumblr.com/post/44703068747http://studentgastronomy.tumblr.com/post/44703068747Wed, 06 Mar 2013 08:00:12 -0500crab cakesfresh herbslemonfooddinner<img src="http://25.media.tumblr.com/ec78bdfbc3135603692437a5074f2195/tumblr_mj7x2dW7991qbw8udo1_500.jpg"/><br/> Mis-en-place with the beautiful Japanese eggplants I picked up this weekend<br/><br/> <img src="http://25.media.tumblr.com/5d01b8d7fdf9f0e0b1644331ea85cd39/tumblr_mj7x2dW7991qbw8udo2_500.jpg"/><br/> Deep-frying eggplant turns the skin this brilliant shade of purple <br/><br/> <img src="http://24.media.tumblr.com/f69b93a44386eb4a441b2f1ab3daab3d/tumblr_mj7x2dW7991qbw8udo3_r1_500.jpg"/><br/> Eggplant in Ginger-Scallion Soy Vinaigrette<br/><br/> <p><strong>Deep-fried Eggplant in Ginger-Scallion Soy Vinaigrette</strong></p> <p>I’ve been craving this since H first made it three years ago, and after much begging, he finally dug out his mom’s recipe and passed it along this weekend!  Deep-frying Japanese eggplant might seem unusual, but the flash-frying brings out the sweetness of the meat and crisps up the delicate skin.  The simple vinaigrette of garlic, ginger, crushed red pepper, scallions, soy, rice vinegar and sesame oil makes this dish tart, sweet and fresh.  And it only gets better with time: great as a hot-dish immediately, then wonderful served cold over rice over the rest of the week.</p>http://studentgastronomy.tumblr.com/post/44677337161http://studentgastronomy.tumblr.com/post/44677337161Tue, 05 Mar 2013 21:47:00 -0500deep-friedjapaneseeggplantsoygingerscallionsfood<img src="http://25.media.tumblr.com/5649a0363be4e24aa12ce3b8617d7a34/tumblr_mijmvoTvog1qbw8udo3_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/646ed19a731d38d6d257ce0203fee0bf/tumblr_mijmvoTvog1qbw8udo1_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/754f34e15a76977cf72e89815d74b9c1/tumblr_mijmvoTvog1qbw8udo2_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/12f03b4b6d53864bd1e965c2c922c5ff/tumblr_mijmvoTvog1qbw8udo4_500.jpg"/><br/> <br/><p><strong>Brown Butter Blueberry Tart</strong></p> <p>This tart was so good we made two of them in one day.  Seriously: we baked one, tried it, and loved it so much we promptly turned around and made a second one.  The crust was perfectly flaky and buttery - the extra chilling and limited kneading really paid off.  And the tart was studded with ripe blueberries that burst under an unctuous brown butter custard steeped with vanilla bean.  Easily the best thing I have ever baked.</p> <p>Recipe courtesy of Nancy Silverton, via Panna for iPad.</p>http://studentgastronomy.tumblr.com/post/43601335492http://studentgastronomy.tumblr.com/post/43601335492Wed, 20 Feb 2013 19:04:00 -0500blueberrytartpannanancy silvertondessertfoodfoodpornvalentines daybrown butter<img src="http://25.media.tumblr.com/ce411150b4f991ac80eafb0a87c50aa5/tumblr_mijmhqpzq41qbw8udo1_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/3a75a2927d3e8ee81494be73771b60df/tumblr_mijmhqpzq41qbw8udo3_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/2a01df54e018e7fad721b423e0e2d40d/tumblr_mijmhqpzq41qbw8udo2_500.jpg"/><br/> <br/><p><strong>Roast Pork Belly Buns</strong></p> <p>For Valentines Day, the boy and I decided to opt out of the expensive dinner date and instead make something delicious.  These were the appetizer: roasted pork belly buns.  They were shockingly easy to make.  Pork belly seasoned with five-spice, salt and fresh cracked pepper, tied tightly into a roulade, then slow-roasted for 4 hours until the fat confits the meat and it is fall apart moist, and the skin becomes crackled and crispy.  Stuffed into steamed buns with hoisin, sriracha, cucumbers and scallions, these buns were an incredible treat, fit for my incredible boy :)</p> <p>Recipe courtesy of Anita Lo, via Panna for iPad.  </p>http://studentgastronomy.tumblr.com/post/43600672223http://studentgastronomy.tumblr.com/post/43600672223Wed, 20 Feb 2013 18:56:00 -0500fooddeliciousfood pornanita lopork bellysteamed bunspannasrirachavalentines day<img src="http://25.media.tumblr.com/883b207a6ec55da273600aa9633da2c7/tumblr_midq6kJRFz1qbw8udo1_500.jpg"/><br/><br/><p><p align="left"><strong>Han Dynasty take-out</strong></p> <p align="left">A much-needed pre-SHELF feast.  I try to cook whenever possible, but there are just times when delicious take-out is what is necessary.  The night before my peds shelf, when health and mental status were rapidly deteriorating, was the prime time for some cold sesame noodles and eggplant in garlic sauce from the best Chinese restaurant in Philly.  Delish :)</p></p>http://studentgastronomy.tumblr.com/post/43331995258http://studentgastronomy.tumblr.com/post/43331995258Sun, 17 Feb 2013 14:30:20 -0500chinesetake-outfooddelicious<img src="http://25.media.tumblr.com/3746b8aa0eec314b667eba1ecec1d1a6/tumblr_mhqc6yi1FX1qbw8udo1_500.jpg"/><br/><br/><p><strong>Kimchi Fried Rice with Fried Egg, Ginger and Garlic</strong></p> <p>This fulfilled all my criteria for good after-work food: used up leftovers, quick, hearty, and delicious!  Leeks were browned with old, sour kimchi and quickly wok-fried with soy, sriracha, and left-over basmati rice from my weekend take-out.  After picking up some good char from the skillet, the rice was then topped with a sunny-side up egg, fried garlic and ginger, and scallion oil and served with a side of A’s delicious home-made kimchi.</p> <p>I only wish there were enough leftovers for lunch.</p>http://studentgastronomy.tumblr.com/post/42399372410http://studentgastronomy.tumblr.com/post/42399372410Tue, 05 Feb 2013 21:25:00 -0500kimchifried ricefusionfoodfoodpornsrirachaegg<img src="http://25.media.tumblr.com/c79cba5e27d0c66a14539fbdda7e6fa1/tumblr_mhqbpcm6Vg1qbw8udo1_500.jpg"/><br/><br/><p><p align="left"><strong>Lentil Soup with Sausage, Kale and Garlic</strong></p> <p align="left">Everyone in the apartment is sick.  I don’t know who picked up the bug and brought it home— it’s likely that I did, since I’ve been spending all my time chasing around grubby little children with an otoscope while they snot and cough all over me (the peds rotation here is fondly known as “CHOP rot”)— but I swear my roomie was sick first.  Regardless, she made this gem of a stew the other night, a major step up from chicken noodle soup.  It’s exactly the kind of hearty, hot soup you need when everything is going wrong and you can’t breath out of your nose but there’s too much work and studying to be done so even though all you want to do is curl up in bed and feel miserable for yourself with a season of Downton Abbey, you need to keep pushing forward.</p> <p align="left">Thanks to N and to <a href="http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/">smitten kitchen</a> for the recipe, as always.</p></p>http://studentgastronomy.tumblr.com/post/42331399563http://studentgastronomy.tumblr.com/post/42331399563Mon, 04 Feb 2013 23:13:00 -0500smitten kitchenfoodfoodpornsoupsausagekale<img src="http://25.media.tumblr.com/9ded4faecfd1117857dcc245660f9134/tumblr_mhqb7lHMl21qbw8udo1_500.jpg"/><br/><br/><p><p align="left"><strong>Quiche Lorraine with Caramelized Leeks and Bacon</strong></p> <p align="left">My grandmother always made the best quiche.  I remember the smell of her kitchen when I would come over as a little girl: butter, cheese, ham, onions.  This is a version of the quiche we used to make together, a recipe puzzled together from her French/Vietnamese explanation: a buttery pâte brisée filled with eggs and crème fraiche over melted leeks, bacon and gruyère.  It’s been a long time since grandma ran a French household in pre-war Saigon, but you’d never guess it from the way she still cooks.</p></p>http://studentgastronomy.tumblr.com/post/42330600805http://studentgastronomy.tumblr.com/post/42330600805Mon, 04 Feb 2013 23:02:00 -0500quiche lorrainefrenchfoodfoodporndinnerbacon<img src="http://24.media.tumblr.com/462b281d274189c500ab1f13f3194cec/tumblr_mhbjjn5AMV1qbw8udo1_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/ea0908c9e58a2812d6428bc835f947c2/tumblr_mhbjjn5AMV1qbw8udo3_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/0963c25fde621f3c8ebf67a37be9c490/tumblr_mhbjjn5AMV1qbw8udo2_500.jpg"/><br/> <br/><p><strong>Cold-Weather Cheese Plate</strong></p> <p>A rare night off from work, and the boy and I treated ourselves with this decadent picnic of cheese, freshly baked bread and wine.</p> <p><em>Vacherin Mont D’Or:  </em>When we stumbled in, hungry and shivering from the icy weather outside, our neighborhood cheese monger at DiBruno’s suggested this once-a-year treat.  A raw, washed rind treasure produced in the Alps, Vacherin is available only during the winter months and is a rarity in the US.  It is washed with a brine to ripen from the inside and develop its gooey, unctuous texture.  Reminiscent of truffles, honey and grassy cream, with distinctly piney notes imparted from the spruce in which it is encased.</p> <p><em>Testun Al Barolo:</em>  An Italian cheese produced in the Piedmont region, Testun is pressed with the discarded grape dregs from production of Barolo wines.  The grapes give this cheese a distinctly fruity note and lasting kick of flavor unlike any we’ve tasted in other hard cheeses.  A treat for the nose and palate alike!</p>http://studentgastronomy.tumblr.com/post/41677317415http://studentgastronomy.tumblr.com/post/41677317415Sun, 27 Jan 2013 23:38:11 -0500cheesevacherinfoodfood porn<img src="http://25.media.tumblr.com/1722fc959d6dff077b3d641ffaae6324/tumblr_mfmvfhF3ew1qbw8udo1_500.jpg"/><br/> Leo meets lobster<br/><br/> <img src="http://25.media.tumblr.com/ff7953e82466e91334aba6d4658511ba/tumblr_mfmvfhF3ew1qbw8udo2_500.jpg"/><br/> Cooking down the lobster glace<br/><br/> <img src="http://24.media.tumblr.com/abb81a9547d43978474c6d2947b9d007/tumblr_mfmvfhF3ew1qbw8udo3_r1_500.jpg"/><br/> Filling the crepes with lobster stuffing<br/><br/> <img src="http://25.media.tumblr.com/25fd08e5eb8d63eb26be5bb70dcd7584/tumblr_mfmvfhF3ew1qbw8udo4_r1_500.jpg"/><br/> Lobster crepe with carrot ginger emulsion and pea shoots<br/><br/> <p><strong>Lobster Crèpe with Carrot-Ginger Emulsion and Pea Shoots</strong></p> <p>In this play off of peas and carrots from Thomas Keller’s <em>French Laundry Cookbook</em>, lobster plays the leading role.  Poached to just under-cooked, the lobster meat (we had six HUGE ones) was chilled overnight, diced, and mixed with mascarpone and chives for a tender and juicy filling.  Meanwhile, the shells were slowly simmered to create an unctuous lobster broth that was then reduced down to a single tablespoon of glace, essence of lobster, which was added to flavor the filling.  This mixture was spooned into delicate buttery crèpes and finished off briefly in the oven.  The crèpes were placed atop an emulsion of carrots and ginger and finished off with a light salad of pea shoots dressed in lemon infused oil.</p> <p>This was one of the more time-consuming dishes we’ve attempted, but so, so well worth the effort!</p>http://studentgastronomy.tumblr.com/post/38859530847http://studentgastronomy.tumblr.com/post/38859530847Wed, 26 Dec 2012 05:21:00 -0500lobstercarrotsgingercrepesfooddeliciouschristmas dinner<img src="http://24.media.tumblr.com/81a311ea77d310dd7041336a556260d9/tumblr_mfmuegDLZ31qbw8udo1_500.jpg"/><br/> Leo is baffled by the trays of butternut squash<br/><br/> <img src="http://24.media.tumblr.com/7cbf9100f4c08bd8c3ba95f661a34f4d/tumblr_mfmuegDLZ31qbw8udo2_500.jpg"/><br/> Roasted butternut squash<br/><br/> <img src="http://25.media.tumblr.com/4a3aa6bd93df4d56c845265f412fa01d/tumblr_mfmuegDLZ31qbw8udo3_500.jpg"/><br/> Kale and butternut squash salad<br/><br/> <p><strong>Kale and Roasted Butternut Squash Salad</strong></p> <p><strong><br/></strong>Ribbons of kale with roasted butternut squash, cheddar crumble and spiced pecans, tossed in a brown butter dressing.  This salad was a wholly unexpected but really seasonal accent to our Christmas dinner: everyone was surprised the kale was raw!</p>http://studentgastronomy.tumblr.com/post/38858954298http://studentgastronomy.tumblr.com/post/38858954298Wed, 26 Dec 2012 04:58:59 -0500rawkalebutternut squashsaladfoodchristmas dinner<img src="http://25.media.tumblr.com/2deb6c46e0644169f4f561a4c0edadd4/tumblr_mfl1fkFs3H1qbw8udo1_500.jpg"/><br/> Banh Cuon<br/><br/> <img src="http://24.media.tumblr.com/07e7ca3df23e808920db02660058e51e/tumblr_mfl1fkFs3H1qbw8udo2_500.jpg"/><br/> My adorable grandparents<br/><br/> <p><strong>Banh Cuon from Pho Tau Bay LTT</strong></p> <p><strong><br/></strong>We grabbed lunch yesterday with our grandparents, and I insisted on getting a huge plateful of soul-satisfying banh cuon: thin sheets of rice noodle filled with ground pork and slivers of mushroom, paired with pork loaf, fresh herbs, and of course nuoc mam, fish sauce.  The hole-in-the-wall grandpa took us to is the Little Saigon, California manifestation of the famous pho joint, by the same name, on Ly Thai To street in (real) Saigon, Vietnam.  Their reputation for delicious banh cuon was well deserved.</p> <p>And check out how cute my grandparents are!</p>http://studentgastronomy.tumblr.com/post/38784166840http://studentgastronomy.tumblr.com/post/38784166840Tue, 25 Dec 2012 05:35:41 -0500banh cuonvietnamesegrandparentsdeliciousfood<img src="http://24.media.tumblr.com/99f238cb4dbba2247fc6cd35a75ed197/tumblr_mfh0oxx2X81qbw8udo1_500.jpg"/><br/> In 'n' Out burgers!<br/><br/> <img src="http://25.media.tumblr.com/dd7fbab924fa4afdc26bacd947263130/tumblr_mfh0oxx2X81qbw8udo2_500.jpg"/><br/> Sesame choux from Chantilly Bakery<br/><br/> <p><strong>The Requisite SoCal Lunch</strong></p> <p>In ‘n’ Out is the one thing I absolutely have to have every time I make it home.  I get the same thing every time: No. 2, a cheeseburger with grilled onions, well-done fries and an iced tea.  This time we also dropped by Chantilly Bakery, an amazing Japanese bakery with really delicate pastries like this sesame filled choux.</p>http://studentgastronomy.tumblr.com/post/38733313191http://studentgastronomy.tumblr.com/post/38733313191Mon, 24 Dec 2012 14:19:16 -0500in n outsesamechouxchantilly bakery<img src="http://24.media.tumblr.com/2322d114be97fa81e0078cc67a152656/tumblr_mfgz8howzT1qbw8udo1_500.jpg"/><br/> Unlimited sides<br/><br/> <img src="http://24.media.tumblr.com/80f80531e87030c16e1c3801096a7d5e/tumblr_mfgz8howzT1qbw8udo4_500.jpg"/><br/> Unlimited ice cream (with grilled pork?)<br/><br/> <img src="http://25.media.tumblr.com/abdd0afa4c1386041705ca02f967805f/tumblr_mfgz8howzT1qbw8udo6_500.jpg"/><br/> Grilling the unlimited meat<br/><br/> <p><strong>Cham Sut Gol All-You-Can-Eat Korean BBQ</strong></p> <p>It’s a tradition that when we’re all back in California over break, we get a big group of old college friends together for a meat fest.  Cham Sut Gol is the destination: all you can eat meat, sides, soup, ice cream— all for $17.99.  Ridiculous!  The danger is over-eating, and the meat baby really doesn’t do any favors for the figure, especially when we headed straight for the hot-tub following the meal.</p>http://studentgastronomy.tumblr.com/post/38712847450http://studentgastronomy.tumblr.com/post/38712847450Mon, 24 Dec 2012 09:07:25 -0500foodkorean bbqold friends<img src="http://24.media.tumblr.com/78bf14267008bb15cedebe122f0d32b4/tumblr_mfh7p5njeL1qbw8udo1_500.jpg"/><br/> Mushroom and buratta crostini<br/><br/> <img src="http://24.media.tumblr.com/afd8fafcc1a8140c9f257cf6b1e2f568/tumblr_mfh7p5njeL1qbw8udo2_500.jpg"/><br/> Roasted tomato soup with cheddar onion crisp<br/><br/> <img src="http://25.media.tumblr.com/57b1923e2af34c0de2653f62edaa964e/tumblr_mfh7p5njeL1qbw8udo3_500.jpg"/><br/> Coq au vin<br/><br/> <p><strong>Alex’s Holiday Dinner Party</strong></p> <p><strong><br/></strong>This was fun even though C and I were demoted to wait-staff and banished from the big kids’ table (though I found 5 dollars, so hey.)  Here are some of the highlights of the dinner party.  It was BYOM(ug), and I loved all the cute mugs the kids brought around, especially the very holiday themed ones like this snowman.  Mom made a coq au vin, which she marinated overnight in a deep burgundy wine to really let the flavors steep in.  The kids didn’t appreciate that so much, but C and I definitely did!  The night ended in a white elephant party that involved a dead fish in a pretty box. Unfortunately/fortunately didn’t get a picture of that!</p>http://studentgastronomy.tumblr.com/post/38615225806http://studentgastronomy.tumblr.com/post/38615225806Sun, 23 Dec 2012 04:00:36 -0500christmasdinnerfoodcoq au vinmushrooms<img src="http://24.media.tumblr.com/391c9c4f4d4f796e248b2611ebea783c/tumblr_mfh6xf5t2G1qbw8udo1_500.jpg"/><br/> "For truffles and cookies"<br/><br/> <img src="http://24.media.tumblr.com/4d61f362e61f04b5ce56d1083076217a/tumblr_mfh6xf5t2G1qbw8udo2_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/835c8e3a4ade2206a3a974cbd78803dd/tumblr_mfh6xf5t2G1qbw8udo4_500.jpg"/><br/> Wild mushrooms marinating with lemon, olive oil and thyme<br/><br/> <img src="http://25.media.tumblr.com/c664e9a28215938a4da8027a7931f891/tumblr_mfh6xf5t2G1qbw8udo5_500.jpg"/><br/> Goat-cheese stuffed dates wrapped in bacon<br/><br/> <img src="http://25.media.tumblr.com/57e49b8d5922591af64061ab6811006b/tumblr_mfh6xf5t2G1qbw8udo6_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/378e0dca4c485d86b506b4b6ba2fcc69/tumblr_mfh6xf5t2G1qbw8udo7_500.jpg"/><br/> <br/><p><strong>Dinner Party Prep</strong></p> <p><strong><br/></strong>Tonight my little sister threw a holiday dinner party for her friends, which reminded me why I love cooking and entertaining as much as I do.  How can I not, growing up in this family?  Her party involved a lot of planning, prep work and decorating.  Check out the great dining table accents!</p>http://studentgastronomy.tumblr.com/post/38614702113http://studentgastronomy.tumblr.com/post/38614702113Sun, 23 Dec 2012 03:43:52 -0500holiday dinnerprepfoodchristmas<img src="http://25.media.tumblr.com/554d65226a26446462037de636fb9840/tumblr_mfgx93j9WN1qbw8udo1_500.jpg"/><br/> Mixing the ganache<br/><br/> <img src="http://25.media.tumblr.com/51e8be0481869a0aa8a0e0578d53fff1/tumblr_mfgx93j9WN1qbw8udo2_500.jpg"/><br/> Ganache balls rolled in cocoa powder<br/><br/> <img src="http://25.media.tumblr.com/6db24e42c5576cc1a923b4ba2d5f4956/tumblr_mfgx93j9WN1qbw8udo3_500.jpg"/><br/> Dipped in dark chocolate and sprinkled with fleur de sel<br/><br/> <img src="http://25.media.tumblr.com/f9ed7c7d99449fbaca30d6ce401f63dd/tumblr_mfgx93j9WN1qbw8udo4_500.jpg"/><br/> A plateful of salted caramel chocolate truffles!<br/><br/> <p><strong>Salted Caramel and Dark Chocolate Truffles</strong></p> <p>My sister is the queen baker.  While I’ve been home, she enlisted my help in making these truffles, which she packed into little boxes and gave to all her friends as Christmas presents.  I don’t even love chocolate, but these were silky and luscious, with the crunch and tang of the salt a great balance.</p>http://studentgastronomy.tumblr.com/post/38604148622http://studentgastronomy.tumblr.com/post/38604148622Sun, 23 Dec 2012 00:14:54 -0500chocolatedessertchristmastrufflesganachecaramel<img src="http://24.media.tumblr.com/c34ddbb73b5c7d34f9e78870e260ac96/tumblr_mfgwnrxYbq1qbw8udo2_500.jpg"/><br/> Grilled chicken with peanuts and scallion oil<br/><br/> <img src="http://24.media.tumblr.com/f53f5061fb32a678ee885e6634dc52fd/tumblr_mfgwnrxYbq1qbw8udo4_500.jpg"/><br/> The lavish spread<br/><br/> <img src="http://25.media.tumblr.com/19b1e700b44f6054edca94ab807ec09f/tumblr_mfgwnrxYbq1qbw8udo5_500.jpg"/><br/> Putting it all together<br/><br/> <p><strong>Banh Hoi Ga Nuong: Woven rice vermicelli with grilled chicken</strong></p>http://studentgastronomy.tumblr.com/post/38603216750http://studentgastronomy.tumblr.com/post/38603216750Sun, 23 Dec 2012 00:02:00 -0500vietnamesefood