With so much expectation and excitement, Saturday is my happiest moment of a week. It is when I sit down, flip through cookbooks by sunny windows and plan the meals for the next 7 days. Without a fail, it always fills me with delight and suitably relaxes me every single time. I sometimes would start with a rough idea in mind before picking up a cookbook and firm up the cook plan with ideas from the book. Some other time, I would let myself be taken for a culinary ride by the author of a book and decide the cook plan later with whatever tickles my fancy.
This week I have been particularly inspired by Dorie Greenspan. As it happened today, I opened her book without any idea what I would want to cook and I couldn't take my eyes off some recipes of hers. Here are the meal ideas from her recent book, Around My French Table, of which I will make for us this coming week.
- Mussels and chorizo linguine
- Hachis Parmentier (Doesn't the name sound exotic?) As Dorie explains in the book, it's the French version of Shepard's pie (or rather Cottage pie because it uses beef and pork, not lamb).
Other planned meal ideas are:
- Cod coated with light bread crumb, with steamed rice and blanched green beans
- Tortellini with creamy Dolcelatte sauce
Those little pleasures in life, how can we live without them?
Have a good weekend, you all.
Saturday, 12 March 2011
Monday, 7 March 2011
Oak Bistro, Cambridge
There are many wonderful things living in Cambridge. The youthful energy, the many colleges of historical importance and architectural allure, great adult education system and the opportunities to listen to many great scientists whom you have only heard of their names before coming here. I enjoy every minute of living my life here.
Unfortunately, eating out is not one of them. Most restaurants are either boring chains or simply not good. Maybe I have become picky over the years but really nowadays we are out of ideas as where to go for a quiet Friday night dinner or a relaxing Saturday lunch.
That may be about to change. There are few new independent restaurants popping up over the last two years. We decided that we will try them all this year.
We paid a visit to Oak Bistro last Friday. Right across the landmark Catholic Church (of Our Lady and the English Martyrs), behind the wooden door and warm light coming through the window panes is Oak Bistro. It is a Grade II listed building, nicely maintained. When you walk inside, you see the bare brick walls and big wooden (oak?) beams on the ceiling and dividing the dining area. With a lively atmosphere and warm candle light, I like it already.
After being led to our table, we ordered a bottle of still water and started to read the menu. Wow, it's been a long time since I read a restaurant menu which excites me. I want to try almost everything on the menu. Here is what we ordered:
Everything was cooked flawlessly and nicely presented. More importantly, they all tasted delightful. The juicy and plump scallops are lightly seared on both sides and dressed lightly with pesto, just enough to bring out the savory and sweet notes of scallops. The mixed salad on the side, I was told, was nicely seasoned and a great companion to the scallops. My crisped pork belly got my attention back to my plate. Crisp outside and tender inside. I only got a tiny smear of yellow mustard on my plate which didn't last long. A bit more would have been nice. Apple compote was a bit too sweet for me but a nice contrast to the pork. Now we couldn't wait for our main courses.
My Cajun sword fish came sitting on top of mixed salad and with a dollop of guacamole on the side. Mine oh mine oh mine, how did they get the sword fish so juicy and tender? Very lightly seasoned with Cajun spice, the fish steak was grilled to perfection. Firm without being chewy, the fish remained fork tender. I felt the luscious juice coming out from every bite I took. Really, this must be the best fish I have had for the past 10 years. The bed of salad which sat underneath consisting of crushed potato, blanched fine green beans, tomato dice and mix leaves did support the overall American southern style well. The guacamole bit was an interesting one. Before I tasted it, I thought that it was an odd combination to mix sword fish and guacamole. After tasting it, I realized that without avocado, the whole dish would have been too light. Guacamole brought the note of richness and creaminess into the mouth which made us feel satisfied. It still feels a bit odd to see sword fish and guacamole but it does work for me. As for calves liver, a liver aficionado did say that it's also one of the best he has tasted in a long time.
Lastly, dessert. You always have to have dessert, don't you? I absolutely loved my coconut panna cotta with brandy flambée prunes. The brandy flambée part was a genius stroke from Oak Bistro. It not only provided an elegant twist for the prunes, but also complemented the panna cotta perfectly. Even the hubby usually not the dessert type ate up all his crumble. I think that said it all.
All in all, Oak Bistro is certainly one of the best restaurants I have tasted in Cambridge. The service earned a top mark for me too. Attentive without being pushy. Every dish was served and taken away in a good rhythm. You will definitely see us go back for more and even with friends too.
food: 8/10
service: 8/10
Oak Bistro
6 Lensfield Road
Unfortunately, eating out is not one of them. Most restaurants are either boring chains or simply not good. Maybe I have become picky over the years but really nowadays we are out of ideas as where to go for a quiet Friday night dinner or a relaxing Saturday lunch.
That may be about to change. There are few new independent restaurants popping up over the last two years. We decided that we will try them all this year.
We paid a visit to Oak Bistro last Friday. Right across the landmark Catholic Church (of Our Lady and the English Martyrs), behind the wooden door and warm light coming through the window panes is Oak Bistro. It is a Grade II listed building, nicely maintained. When you walk inside, you see the bare brick walls and big wooden (oak?) beams on the ceiling and dividing the dining area. With a lively atmosphere and warm candle light, I like it already.
After being led to our table, we ordered a bottle of still water and started to read the menu. Wow, it's been a long time since I read a restaurant menu which excites me. I want to try almost everything on the menu. Here is what we ordered:
Starters:
Pan-fried scallops with mixed leaves, crisped pork belly with mustard and apple compote
Mains:
Cajun sword fish with potato, tomato&green bean salad and guacamole, pan-fried calves liver with red wine shallot jus and potato mash
Desserts:
Coconut panna cotta with brandy flambée prunes, Blackberry and apple crumble with custard.
Everything was cooked flawlessly and nicely presented. More importantly, they all tasted delightful. The juicy and plump scallops are lightly seared on both sides and dressed lightly with pesto, just enough to bring out the savory and sweet notes of scallops. The mixed salad on the side, I was told, was nicely seasoned and a great companion to the scallops. My crisped pork belly got my attention back to my plate. Crisp outside and tender inside. I only got a tiny smear of yellow mustard on my plate which didn't last long. A bit more would have been nice. Apple compote was a bit too sweet for me but a nice contrast to the pork. Now we couldn't wait for our main courses.
My Cajun sword fish came sitting on top of mixed salad and with a dollop of guacamole on the side. Mine oh mine oh mine, how did they get the sword fish so juicy and tender? Very lightly seasoned with Cajun spice, the fish steak was grilled to perfection. Firm without being chewy, the fish remained fork tender. I felt the luscious juice coming out from every bite I took. Really, this must be the best fish I have had for the past 10 years. The bed of salad which sat underneath consisting of crushed potato, blanched fine green beans, tomato dice and mix leaves did support the overall American southern style well. The guacamole bit was an interesting one. Before I tasted it, I thought that it was an odd combination to mix sword fish and guacamole. After tasting it, I realized that without avocado, the whole dish would have been too light. Guacamole brought the note of richness and creaminess into the mouth which made us feel satisfied. It still feels a bit odd to see sword fish and guacamole but it does work for me. As for calves liver, a liver aficionado did say that it's also one of the best he has tasted in a long time.
Lastly, dessert. You always have to have dessert, don't you? I absolutely loved my coconut panna cotta with brandy flambée prunes. The brandy flambée part was a genius stroke from Oak Bistro. It not only provided an elegant twist for the prunes, but also complemented the panna cotta perfectly. Even the hubby usually not the dessert type ate up all his crumble. I think that said it all.
All in all, Oak Bistro is certainly one of the best restaurants I have tasted in Cambridge. The service earned a top mark for me too. Attentive without being pushy. Every dish was served and taken away in a good rhythm. You will definitely see us go back for more and even with friends too.
food: 8/10
service: 8/10
Oak Bistro
6 Lensfield Road
Cambridge CB2 1EG
Closed on Sundays
Closed on Sundays
Thursday, 3 March 2011
It's (already) March
- Time flies.
- Daffodils and tulips are late this year. Daffodils should have come out this time already.
- I want to re-start gardening this year. Have neglected my little garden for several years.
- This year will be the Cambridge-tasting year. Have spotted a few new restaurants in town. Oak Bistro this Friday. Midsummer House is next.
- What is my professional future? Still haven't got a clue. After 10 years, can I still figure out? Is it so hard to have a satisfying job with a good pay in a nice location together with hubby? Yup, I know I am asking too much.
Just some random thoughts but I guess you already figured.
Enjoy the Spring.
- Daffodils and tulips are late this year. Daffodils should have come out this time already.
- I want to re-start gardening this year. Have neglected my little garden for several years.
- This year will be the Cambridge-tasting year. Have spotted a few new restaurants in town. Oak Bistro this Friday. Midsummer House is next.
- What is my professional future? Still haven't got a clue. After 10 years, can I still figure out? Is it so hard to have a satisfying job with a good pay in a nice location together with hubby? Yup, I know I am asking too much.
Just some random thoughts but I guess you already figured.
Enjoy the Spring.
Monday, 21 February 2011
Home
With a 23-kg suitcase full of goodies, I arrived back to UK last night.
Crisp air blew in and out with the opening of the tube doors at each scheduled stop. I remembered how thrilled I was to settle in UK many years ago. Finally, a permanent address meant something to me, a place where I will always be found and belong.
How lucky am I to have two permanent addresses.
Crisp air blew in and out with the opening of the tube doors at each scheduled stop. I remembered how thrilled I was to settle in UK many years ago. Finally, a permanent address meant something to me, a place where I will always be found and belong.
How lucky am I to have two permanent addresses.
Tuesday, 8 February 2011
Home away from home
I am currently taking a break in my birth country. Away from cold and bleak weather, I am happily basking in the warm and sunny climate.
Eating, drinking, shopping, talking and loving, in full action.
Hope you are well.
Eating, drinking, shopping, talking and loving, in full action.
Hope you are well.
Sunday, 30 January 2011
Prosperity cakes
The year of Tiger has less than a week to go and we will soon be the year of Rabbit next Friday. Like Christmas in the west, it is a major holiday for the Chinese and the busiest time of the year in terms of travelling. It is also a time for indulgence. No expense spared.
As food plays an important part in Chinese culture, you expect nothing less than scrumptious and almost continuous feasting for days. Every dish and each food item either on the table or in the mouth has to have a good or lucky meaning. Like fish for abundance, tangerine for good luck or Fah Gao which means good fortune cakes (or Prosperity cakes).
It is a very simple cake which I have adored since I was a child. It only calls for four ingredients. Traditionally made with rice flour, a modern version with wheat flour works equally well. The flavor comes from the molasses taste of brown sugar. The only exotic bit is that you need to prepare a big pot of boiling water to steam the cake. To wish you a prosperous year of Rabbit, here is my Fah Gao to you.
Chinese prosperity cakes (Fah Gao)
- 300 ml warm water
- 120 g brown sugar
- 240 g all-purpose flour
- 2 tsp baking powder
Dissolve brown sugar in a cup of warm water. Make sure that every clump of brown sugar disappears in water. In another bowl, mix flour and baking powder. When the brown sugar liquid is cool enough (lukewarm is fine), pour it into the flour bowl. Mix gentle until no white specks of flour can be found.
Pour the batter into oiled ramekins. Steam the cakes in a pot of boiling water for 20 minutes. At end of the steaming process, turn off the stove. Keep the lid on for another 15 minutes. Don't be startled by the cracks on the finished cakes. They are supposed to be. The bigger the crack, the more good fortune you will have!
The cakes are best served warm. Happy Chinese New Year.
Saturday, 22 January 2011
Those two little words
To tell you a secret, last year was one of the hardest for me professionally. Being assigned to one of the most difficult projects and working in an environment where taking credits of others and exploiting colleagues seen as necessary to climb the career ladder are not great to anyone's morale. Two people from the same project team have quit the company since it started. That tells you how tough and demoralizing this job can be. Naturally, my motivation to work to my fullest potential was barely there most of the time last year.
Even so, I did not give up. I kept telling myself that life could be worse. "Do you know how many people are out of jobs right now?" "Do you see those people who cannot live with their spouses because s/he has to take a job afar?" Everyday I reminded myself of that. Knowing that economically we are going through one of the roughest patches. I persevered.
And life always surprises people in the least expected moments. Just like that, my project made a mini breakthrough yesterday. It was due to the work I did and someone from the project team (living in another country) emailed me (and cc to my supervisors) to thank me profusely for my contribution. My heart was full by reading his email. So were my eyes welled up with happy tears. Someone appreciated my work. What I do does make a difference.
I know moments like this are rare. Kind gestures from colleagues and giving credits to where they are due are not often seen in my industry. That makes this all more special to me. I know the feeling of elation will go away like firework in the night sky. Tomorrow is another day. When next week comes, no one will remember much. However, I want to make a note of this, here and in my heart. Someone made an effort to say "Thank you" to me, in a way that means a world to me.
Thank you, Z. It is also my pleasure to work with you.
Even so, I did not give up. I kept telling myself that life could be worse. "Do you know how many people are out of jobs right now?" "Do you see those people who cannot live with their spouses because s/he has to take a job afar?" Everyday I reminded myself of that. Knowing that economically we are going through one of the roughest patches. I persevered.
And life always surprises people in the least expected moments. Just like that, my project made a mini breakthrough yesterday. It was due to the work I did and someone from the project team (living in another country) emailed me (and cc to my supervisors) to thank me profusely for my contribution. My heart was full by reading his email. So were my eyes welled up with happy tears. Someone appreciated my work. What I do does make a difference.
I know moments like this are rare. Kind gestures from colleagues and giving credits to where they are due are not often seen in my industry. That makes this all more special to me. I know the feeling of elation will go away like firework in the night sky. Tomorrow is another day. When next week comes, no one will remember much. However, I want to make a note of this, here and in my heart. Someone made an effort to say "Thank you" to me, in a way that means a world to me.
Thank you, Z. It is also my pleasure to work with you.
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