Food Maker, Chef, and Traveling Diner
Some dinners at our table just turn into an experimental multitude of different dinner plates, especially if we have guests or if there is something my sister is craving and my brother-in-law doesn’t really prefer. I have no problem cooking different dinners for one meal …
Mammoth has some quintessential eateries that frequent visitors are sure to know about, one being The Stove. The Stove is known for its country-style old ways and is almost always packed, no matter when or what time it is. They have homemade pies, large waffles, …
When I was a little girl, I waited all year long for the days when I could take a little break away from my brother, sister, and maybe even my mom and dad as well, and spend time with my Bachan in Pasasdena. Bachan (or obaa-chan) means Grandma in Japanese and my Bachan is the most caring, loving and strong person I know. Bachan’s birthday was on 7/21 and this year she turned 89 years young. Last year was a very special birthday for her because in Japanese culture the number 88, when written, resembles the symbol for rice. The prominence of rice in Japanese culture is immense and rice symbolizes purity and goodness. The 88th birthday is celebrated as a joyous and happy occasion. We threw a wonderful party that I wrote about here for that very special day where I reconnected with the flavors of my childhood and Japanese culture.
This week I was lucky enough to be able to teach Kids Yoga in Pasadena to some amazing 6 and 7 year-olds, so naturally I saw it fit to spend some time with Bachan. We told stories, played jenga, watched TV, snacked on Mexican sweet bread and senbei (Japanese rice crackers), ate delicious food, took a walk to the market and went grocery shopping, but most of all, enjoyed each other’s company like I did so many times as a child. Those times, as well as these, are the memories I love; those nostalgic moments of pure love and happiness, things I’m so grateful to be able to experience as well as to have experienced. My Bachan is one of the largest inspirations I have for cooking. She taught me so many things in the kitchen, even though she’ll probably deny it to anyone who asks her. Her inspiration in my life is so prominent that on her birthday, I just really wanted to say thank you, Bachan, for everything.
Bachan knows that I cook often for everyone around me. She always made big meals for my dad and his two brothers and their dad (my Jii-chan) as well as cooking for extended family and friends. She always pats me on the back and says that I did so much work—in those moments I always feel proud. Bachan wanted to make me dinner the night I stayed with her and I don’t think I could ever have said no. We had a delicious dinner of rice, chirashi, steamed broccoli, green beans and korokke (Japanese potato cakes filled with ground beef and fried in panko bread crumbs). Everything was perfect. She brought out sauces and miso and it was just as I remembered it all. There’s something to be said about eating a childhood dish that hasn’t changed for over 25 years. I love you, Bachan! Happy birthday.
cheers
-Unrivaledkitch
My dad has always been my hero. There is no one like him in the whole world and I love him more than I could ever describe. My dad always believes in me, no matter what, and is always by my side and I want …
Wednesday afternoon, we decided to celebrate Mother’s Day a little early because of my brother’s work schedule. So all of us (me; my sister, Kristen; my niece, Maleeya; my brother, Kyle; my mom, Trudy; my dad, Mark; and my boyfriend, Brandon) decided to meet up …
If you haven’t had pork belly, you should eat it right away. Pork belly is brilliant, fatty, decadent and delicious. The sweetness and tartness of the tangerine is a really nice combination with sort of Spanish flavors. I love balsamic marinated steaks. They give that luxurious feeling of tartness and the char that you get when vinegar is grilled is something that is an unlikely flavor combination. I can’t really say anything more about sausage and Swiss chard. It’s probably one of my favorite combinations, though I do love a little rapini as well. But the Swiss chard gives a little bitterness and crunch to the polenta, along with sweet red onions and spicy pork sausage with fennel and other Italian seasonings, you honestly can’t go wrong. If you took the sausage out, and made spicy red onion marmalade with Swiss chard and rapini, that would be delicious as well.
Menu
Balsamic, Honey, Garlic, Parsley and Worcestershire Sauce Marinated and Grilled Skirt Steak
Tangerine, Cumin, Coriander, White Wine and Cilantro Marinated Pork Belly Slow-Braised Then Seared
Spicy Italian Sausage Polenta with Swiss Chard and Red Onion
Grilled Asparagus and Grilled Zucchini
It’s unlikely that you’ve cooked with me, unless we worked together. I have to be in the right mood to cook with others, and since I’ve mostly cooked on my own for the last year and a half, it’s a learning experience to cook with someone else in the kitchen. I love teaching and showing people how to cook something new, but I think it’s a mindset; you need to be in that mode of thinking. If I’m just creating from a space of freedom, it’s harder for me to vocalize exactly what needs to be done. Lucky for me, I have Bistecca who already pretty much knows what I’m thinking anyway and if I have my moments of insanity, he already knows how to deal with them. Like the occasional, “Hey don’t burn my stuff!” Even though he’s cooked a million steaks and grilled a billion vegetables before. I can be quite the kitchen tyrant at times; it’s a territorial thing. He got a pretty amazing meal out of it, so I think it was worth it. I’m sure you’ll see many a brilliant meal from the two of us in the future, but this one was pretty phenomenal.
cheers
-Unrivaledkitch
Slow Cooked Sweet Herb Pinot Noir Braised Beef Short Ribs In Caramelized onion and Red Potato Demi Glace Served atop whipped Russet Potatoes spiced rum blended eggnog I always think I can post things without a recipe and get away with it but then someone …
As you all know by now I’m interested in all things food. Especially holiday food… I love the laughter, togetherness, and honest good will the holidays have to offer and I’m very fortunate to be able to share these times with my family and friends …
I believe in over indulgence on thanksgiving and I don’t really make any excuses on this day. The dishes on holidays are so intense. My kitchen is immaculate which is insane because it was a complete disaster all day. Lots of family lots of food…
Turkey process 
Mid roast 
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Teriyaki style Steak skewers with bamboo shoots, pineapple slices, zucchini and white onion, Japanese radish and cabbage, spam musubi, California roll, cilantro almond pesto pasta salad with Roma tomato, roasted baked potatoes with sour cream and Parmesan… Cheers Unrivaledkitch