Well let me tell you, this was the best investment. This Shun Classic Chef’s knife
Definitely worth the money. Thought I’d brag 
Archive for August, 2010
New Toy
28
Aug
Last month was my Big 3-0. In honor of this occasion, and with the help of some very generous gift cards, I treated myself to a new cooking toy. My friend V has been raving about a Japanese Chef’s knife forever. I finally decided what better time to invest in a good knife than now.
In the Kitchen with…Lyuba (a.k.a. Lead Hot Chick with a Skillet)
23
Aug
You probably remember the first time I mentioned Hot Chicks with Skillets.
Today, I’d like to introduce you to the Lead Hot Chick with a skillet, Lyuba. Lyuba shared with me some very delicious crab cakes, and I will share them with all of you.
To start, the following ingredients will be needed:
Eggs
Bread Crumbs
Mayonnaise
Canned Crab Meat
Coarse Ground Dijon Mustard
Ground Red Pepper
Ground Black Pepper
Fresh Parsley
Worcestershire sauce
Vegetable oil (for frying)
To make the the crab cakes, you’ll need to add the crab meat to a mixing bowl
Add approximately a cup of bread crumbs to the crab meat
Add a table spoon of mustard, approximately one and a half table spoons of mayonnaise, ground red pepper and worcestershire sauce to the crab meat and bread crumbs
Chop and add parsley to the mix
Add one raw egg
Mix all the ingredients together
Add ground black pepper, and mix again
Heat vegetable oil in a frying pan and spread additional bread crumbs on a baking sheet
Form the crab mixture into palm sized balls, roll the balls in bread crumbs and place in the frying pan. Slightly flatten the balls in the frying pan and fry, turning occasionally, until the crab cakes become golden brown.
Of course I can’t finish this post without presenting to you the lovely chef and her fabulous crab cakes…
Lyuba, thank you for sharing your recipe for crab cakes. They were delicious, and I had a great time capturing the cooking process!
SF Chefs 2010
08
Aug
A few days ago I received an email from someone at Visa letting me know about a very interesting food event, which will be taking place in the city of San Francisco the weekend of August 13th to August 15th, 2010. Visa thought, and I agree, that this event would be of interest to the readers of the DimpleArts Photography blog.
The event, SF Chefs 2010, will be held in Union Square, San Francisco, and will be celebrating the local flair and regional flavors of San Francisco. This premier food, wine and spirits event will offer opportunities to interact with notable chefs, mixologists and culinary personalities. Participating chefs include Gary Danko, Tyler Florence and Thomas Keller, among others. SF Chefs 2010 will support the Golden Gate Restaurant Association Scholarship Foundation, which grants financial scholarships to students from the Bay Area entering culinary and hospitality programs.
Pre-sale tickets are available, and if you’re a Visa Signature card holder, you could be eligible to receive exclusive ticket savings of over 20% to SF Chefs 2010 and much more. To find out more information about the event and to purchase your pre-sale tickets visit http://www.sfchefsfoodwine.com/.
For all of you foodies, as part of the event Visa Signature and the National Pork Board will present SF Chefs 2010 Restaurant Week in San Francisco, from August 9th to August 15th, 2010. This is a great way to experience some of the great, notable restaurants San Francisco has to offer. To find the list of participating restaurants visit http://www.sfchefsfoodwine.com/RestaurantWeek.aspx.
Of course no post is complete without a photo. So to keep with the San Francisco theme, I hope you enjoy this photo of the Golden Gate bridge I snapped a few years ago…
Until next time…
French Toast with Berry Sauce
03
Aug
A little while ago, I woke up and decided to make something special for a weekend breakfast. So I scrolled through some recipes and picked French Toast with Berry Sauce.
Since I always leave everything to the last minute, I had to work with the ingredients that were available at home. As a result the recipe I found on epicurious.com was not followed to the T. I used whole wheat bread instead of challah bread, and non-fat milk instead of whole milk. Otherwise I followed the recipe and ended up with some pretty tasty breakfast.
Try it out, your family will thank you!
