http://www.thewalkinkitchen.com a culinar-e-magazine Mon, 10 Jun 2013 07:05:35 +0000 en hourly 1 http://wordpress.org/?v=3.3 http://www.thewalkinkitchen.com/2013/06/dumpling-party/?utm_source=rss&utm_medium=rss&utm_campaign=dumpling-party http://www.thewalkinkitchen.com/2013/06/dumpling-party/#comments Mon, 10 Jun 2013 07:00:08 +0000 Kira http://www.thewalkinkitchen.com/?p=3545
    Yesterday, we hosted a homemade dumpling party in our garden to fundraise for our new nonprofit, China Residencies. The process of wrapping dumplings by hand is one of the most interactive and delicious forms of cultural exchange, aligning perfectly with our mission to help more artists experience China firsthand.   We made two kinds of dumplings (pork & scallion and mushroom & eggplant) and paired them with three traditional cold dishes: vinegar roasted peanuts, garlic smashed cucumbers, and wood ear mushrooms. Below are the full recipes, try them at home! If you're delighted with the results, please consider a donation to support the arts right here.   黑木耳 - Cold Spicy Wood Ear Mushrooms You'll need one bag of dried wood ear mushrooms from your local Chinatown. They sometimes go by the name of tree ear, cloud ear, or terribly politically incorrectly, jew's ear mushrooms - here they [...]]]> http://www.thewalkinkitchen.com/2013/06/dumpling-party/feed/ 0 http://www.thewalkinkitchen.com/2013/06/kitchens/?utm_source=rss&utm_medium=rss&utm_campaign=kitchens http://www.thewalkinkitchen.com/2013/06/kitchens/#comments Wed, 05 Jun 2013 21:49:01 +0000 Sanae http://www.thewalkinkitchen.com/?p=3493
    The kitchen is a windowless and narrow structure, an airplane aisle barely, with earthquake proof cabinets. But we fit easily, the women in my Japanese family are small, two hands can enclose my grandmother’s waist, and my mother was once called plancha in Argentina for her flat front and behind. We are in Tokyo, in the quiet residential neighborhood of Meguro, on the thirteenth floor, renamed 12A by my superstitious grandparents. We speak Spanish to one another, and if there are a few quibbles in Japanese between my aunts, everyone talks with a smooth argentine accent. My grandmother sits in a corner of the living room, her naked feet propped onto an electric foot massage. She stares at her many plants that have overtaken the balcony like a voluptuous jungle, while my grandfather rocks on his leather armchair and watches TV.   Not much changes when we visit: [...]]]> http://www.thewalkinkitchen.com/2013/06/kitchens/feed/ 0 http://www.thewalkinkitchen.com/2013/05/pesto-spinach-feta-onion-quiche/?utm_source=rss&utm_medium=rss&utm_campaign=pesto-spinach-feta-onion-quiche http://www.thewalkinkitchen.com/2013/05/pesto-spinach-feta-onion-quiche/#comments Mon, 27 May 2013 18:48:25 +0000 Sanae http://www.thewalkinkitchen.com/?p=3465
  Brilliant Green Pesto       I have been searching for a pesto recipe, trying to find one that holds a vibrant green color and has a soft, balanced flavor. After a few failed attempts of my pesto turning dark as soon as I stirred it into a bowl of spaghetti, or when I opened my fridge the following day, I started buying jars of it, rather than making it myself. It was also a rather messy process: the unruly, voluminous basil had to be processed in small bunches. I never liked the spicy, strong aftertaste of raw garlic, either, but when I made pesto omitting the garlic, I could sense a flavor missing. The jars were convenient, though they did lack the essential fresh grassy taste of homemade pesto. And the portions were tiny for a steep price.   I found the perfect consistency in the pesto a [...]]]> http://www.thewalkinkitchen.com/2013/05/pesto-spinach-feta-onion-quiche/feed/ 0 http://www.thewalkinkitchen.com/2013/05/springcocktails/?utm_source=rss&utm_medium=rss&utm_campaign=springcocktails http://www.thewalkinkitchen.com/2013/05/springcocktails/#comments Tue, 07 May 2013 14:50:32 +0000 Nate http://www.thewalkinkitchen.com/?p=3437
  RIGHT CLICK "SAVE AS" to DOWNLOAD   New York’s winter was quite long, and the artic chills are finally starting to wear off. When the sun is out, reflecting off skyscrapers, New Yorkers feel compelled to engage in certain springtime activities: wearing sunglasses, shedding layers of clothes, picnicking in parks, riding over bridges, and most of all, drinking during the day, preferably outside, on a sidewalk cafe or rooftop bar. They also enjoy listening to brighter tunes while consuming those very drinks, tunes with upbeat guitar riffs or a synthetic loftiness that both compliment the sunshine, sandals, t-shirts, and dresses. So, with that in mind, I have provided you with a mixtape and some cocktail recipes meant to lift your spirits as the temperature continues to rise. Let’s hope it doesn’t get too hot too soon.   ------------------------------------------------------------------------------------------------------TRACK LISTINGS------------------------------------------------------------------------------------------------------  "Feelin' Alright" by Joe Cocker "Always Alright" by Alabama Shakes [...]]]> http://www.thewalkinkitchen.com/2013/05/springcocktails/feed/ 0 http://www.thewalkinkitchen.com/2013/04/breakfast-tea-dessert/?utm_source=rss&utm_medium=rss&utm_campaign=breakfast-tea-dessert http://www.thewalkinkitchen.com/2013/04/breakfast-tea-dessert/#comments Sun, 21 Apr 2013 19:18:45 +0000 Sanae http://www.thewalkinkitchen.com/?p=3404
]]> http://www.thewalkinkitchen.com/2013/04/breakfast-tea-dessert/feed/ 0 http://www.thewalkinkitchen.com/2013/04/salvadoran-breakfast-quesadillas/?utm_source=rss&utm_medium=rss&utm_campaign=salvadoran-breakfast-quesadillas http://www.thewalkinkitchen.com/2013/04/salvadoran-breakfast-quesadillas/#comments Wed, 03 Apr 2013 00:55:50 +0000 Sanae http://www.thewalkinkitchen.com/?p=3378
    A little while ago I bought a bag of rice flour with the ambition of baking gluten-free cookies for my mother, but along the way I was side swept by buckwheat flour. The rice flour sat in my kitchen in a glass recipient on the back of a shelf, untouched, until this weekend. The inspiration came two weeks ago. While visiting a Thai store in LA, I tasted these marvelous coconut sweets called Khanom Krok. They are crisp on the outside and warm and soft on the inside. The interior tastes like a smooth coconut rice pudding. The ones I had were small and bite sized, and I devoured them until my younger brother accidentally tipped our box of Khanom Krok onto the ground (we still salvaged a few). But I had tasted enough to feel hungry for more. The main ingredients in this recipe are rice flour [...]]]> http://www.thewalkinkitchen.com/2013/04/salvadoran-breakfast-quesadillas/feed/ 0 http://www.thewalkinkitchen.com/2013/03/a-week-in-los-angeles-and-tom-kha-gai/?utm_source=rss&utm_medium=rss&utm_campaign=a-week-in-los-angeles-and-tom-kha-gai http://www.thewalkinkitchen.com/2013/03/a-week-in-los-angeles-and-tom-kha-gai/#comments Thu, 21 Mar 2013 06:55:21 +0000 Sanae http://www.thewalkinkitchen.com/?p=3344
  The last time I was in Los Angeles I was ten years old, gangly, with a boy haircut, visiting my mother’s filmmaker cousin in the Hollywood hills. After a few days on the West Coast, away from the loudness and cold winds of New York, I’m enthralled by the palm trees, the expansive roads, the flat houses, the beaches lining the shore and bursting with bronzed bodies even if the weather is too brisk for swimming. My father moved to LA for a new job and he’s only just found a house to rent, so there are boxes strewn in the living room, no soap in the showers. The house is sparingly furnished, leaving wide spaces for my lively brothers to stampede around on the hardwood floors.   We eat well.       First things come first: visiting supermarkets. On Sunday we manage to fit four supermarkets into [...]]]> http://www.thewalkinkitchen.com/2013/03/a-week-in-los-angeles-and-tom-kha-gai/feed/ 3 http://www.thewalkinkitchen.com/2013/03/weve-got-sole/?utm_source=rss&utm_medium=rss&utm_campaign=weve-got-sole http://www.thewalkinkitchen.com/2013/03/weve-got-sole/#comments Mon, 18 Mar 2013 18:30:52 +0000 Nate http://www.thewalkinkitchen.com/?p=3230
Sole Two Ways: I. Pan Seared w/ Buerre Blanc, Shiitake Slaw & Spinach Salad II. Olive Oil Poached w/ Roasted Radicchio & Fennel Jazz (We've Got) A Tribe Called Quest   I've always been a great fan of sole, ever since I was a kid. My dad loves fish, and as a result we found it entering our meals as the main protein at least once a week. But we rarely ate sole, and at the time I despised other species of fish, salmon especially. Sole was for special occasions, and so when I found it at the Food Co-op a few weeks ago, I bought it right away, and once again, only days later. Sole is a delicate, flaky white fish, with sweet tender meat, making it a versatile ingredient. Sole stands up to citrus, tomatoes, wine, butter and everything in between. Sole can also be flaked into a [...]]]> http://www.thewalkinkitchen.com/2013/03/weve-got-sole/feed/ 0 http://www.thewalkinkitchen.com/2013/03/three-courses/?utm_source=rss&utm_medium=rss&utm_campaign=three-courses http://www.thewalkinkitchen.com/2013/03/three-courses/#comments Tue, 05 Mar 2013 15:05:24 +0000 WK http://www.thewalkinkitchen.com/?p=3276
Illustration by Forsyth Harmon Piece by Annie-Rose Harrison-Dunn   The Horrors--Still Life   I. Soul Food   This bubbling stew pot is my attempt to mend us, for what we need is soul food. We have misplaced our soul. We think this happened around the same time we stopped eating together at our dinner table. Our table, carried from house to house to this our present nest, is made of a solid English oak that promised longevity. It is scratched and marked with felt-tip pen of nearly forgotten homework assignments after dinner. This is a table to be used but we have neglected it and let the room get cold like an outhouse.   My soul food will drag it back to the core and sooth our nerves. Sooth my nerves because I will have something to do with my hands, some sort of distraction from the anarchy of our [...]]]> http://www.thewalkinkitchen.com/2013/03/three-courses/feed/ 0 http://www.thewalkinkitchen.com/2013/03/cooking-with-rice/?utm_source=rss&utm_medium=rss&utm_campaign=cooking-with-rice http://www.thewalkinkitchen.com/2013/03/cooking-with-rice/#comments Sun, 03 Mar 2013 16:45:19 +0000 Sanae http://www.thewalkinkitchen.com/?p=3250
  My name, Sanaë, in Japanese means little rice seedling. It seems fitting that my mother raised me on a diet of rice, rice three times a day from breakfast to dinner. The way I know rice is brown, or short-grain and white, prepared in a rice-cooker. Rather than being the colorful centerpiece, rice was our base, the necessary binding ingredient that held the vegetables and fish together. And so, it was a familiar but often dull or under-appreciated part of the meal. I was always thrilled when my mother chose to dress it up and sauté the rice in minced carrots, onions and olive oil before cooking. On those nights the kitchen filled with the caramel notes of a carrot-onion infused rice. It was the kind that I could eat by the spoonful without accompaniment.   But I still resort to cooking rice the simple way, in a rice [...]]]> http://www.thewalkinkitchen.com/2013/03/cooking-with-rice/feed/ 0