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The Swedish Chef

The Swedish Chef: Champignons Bourguignons

Soyez le bienvenu au cours de cuisine Française contemporaine. Aujourd'hui nous allons faire un ragoût aux champignons bourguignon délicieux, champignons bourguignons.* And that is the extent of my French lingo skills. Although I use to live in Paris for a while, my French...

The Swedish Chef

The Swedish Chef: Saffron Mussels

Mytilus edulis, also known as the common mussel, is a medium-sized edible “marine bivalve mollusc” in the family Mytilidae, or simply, mussels. I sure most of you have had Moules-frites when in France, but the dish is actually from Belgium, and dates back as far as...

Japanify

Japanify: Egg-On-Egg Pasta

One of my favorite things to find at the fish counter is sujiko (fish roe). Its appearance is fleeting so I end up getting pounds of it to take advantage of the situation. I swear I could never get bored of ikura....

Japanify

Japanify: Chopped Shiitake + Clam Pasta

I am really into pulverizing food lately. In addition to my daily dose of fruit smoothie in the morning, I've also been experimenting with finely chopped foods. Chopping things can only be a pleasure if you have a really sharp knife, which is why I've been...

Casa de Kei

Casa de Kei: Uni + Tobiko Pasta

Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famed Spago restaurant in Beverly Hills. Congrats, K! And lucky for us, he will grace the pages of Umami Mart...

Skankynavia

Skankynavia: Pumpkin Ravioli Party

I can't believe I just spent another weekend in a kolonihus (colony house). But that's how the Scandinavians roll and who can say no to a pumpkin ravioli punch? My Icelandic friend's friend has a cute little cottage in Copenhagen which she visits regularly on weekends and slowly...