Archive for the Recipe Category

Chef Tom – The Humble Dumpling

Posted in Opinion, Recipe with tags , , , , , , , , , , , , , , on December 8, 2018 by segarini

 

Dumpling. The name says cute, like the word dimple. Dumplings are comfort forever, doughy and soft as a pillow. No one eats a dumpling and stays mad. Wee floating clouds, swelling as they soak, holding onto their savory juices like a secret. Dumplings are cushions of custard, content to bathe in a creamy-sweet vanilla-scented bath, just a little bit longer please.

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Chef Tom – Chili Verde

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , on December 1, 2018 by segarini

Shirley was generous enough to give us her recipes. Her Mexican food restaurant on the main square in Oroville did good business. My dad, my brother and sister, and I, were regulars at Casa Vieja (house of the old woman). Shirley and her brother Chano were always happy to see us. Dad taught the three of us kids to say “Gracias por la cena” which meant thank you for the dinner.

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Chef Tom – American Turkey Day

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , on November 17, 2018 by segarini

 Thanksgiving is like a slow moving freight train. Seeing it from a distance it seems as it’s not even moving. Then you look up and it’s bearing down upon you, relentless, purposeful, and unstoppable. You either get on board or get run over.

So why resist.

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Chef Tom – Pork and Veggie Bowls

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on November 10, 2018 by segarini

This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.

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Chef Tom – Lamb, Pork, Pumpkin, and Music

Posted in Opinion, Recipe, Review with tags , , , , , , , , , on October 27, 2018 by segarini

To continue with the theme of Fall and all the wonderful colors, textures and flavors available during this time of year, here are a couple of warming stews, perfect for the cooling evenings.

They call it comfort food for a reason, yes? I would also call Lamb Stew soul food. Meat and potatoes. What more do you need.

There is a wonderful little – always busy – hole in the wall here in San Francisco called Burma Superstar.  They have one dish on the menu that is a must-have, called Pork and Pumpkin Stew. The pumpkin is always a squash called kabocha. I love the gentle, mealy texture and the fact that you do not have to peel it. If you’ve never cooked with kabocha, you’re in for a treat.

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Chef Tom and The Adobo of Your Dreams

Posted in Recipe, Review with tags , , , , , , on October 20, 2018 by segarini

Chicken Adobo is a favorite dish from the Philippines. Simple ingredients and a ton of flavor.  Traditionally it’s cooked stovetop, boiled in its marinade, until the liquid goes away, the chicken gets a lovely, caramel burnish, and the flavors become a concentrated umami. I especially love biting into the whole peppercorns. No wonder it’s one of the most popular dishes.

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Chef Tom – Spicy Saucy Lamb Stew

Posted in Opinion, Recipe, Review with tags , , , , , , , on October 13, 2018 by segarini

Fall is my favorite time of year for cooking. It’s also my favorite time of year for color, and texture, and for getting warm. I love being cold, and then getting warm. The most warming things to eat are soups and stews. Plus I only need a bowl. A pot and a bowl.  Simple. Bowl of something warm and a hunk of bread. Couldn’t get any better.

Here’s a lovely stew with a wonderful Middle Eastern profile. What I love about this recipe is you add a few side bowls filled with yummy condiments and everyone can custom make their own dinner. The crunch of cauliflower “breadcrumbs,” the tang of torn green olives, the creaminess of lemon-mint yogurt, and the pungency and surprising bite of preserved lemon – all add multi-dimensions to a bowl of hearty goodness. Make some this weekend.

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