I love tamales. While they can be labor intensive, they keep well, so enlist some friends and make a day of assembling some. The recipe below used one pound of fresh masa. I usually make much larger batches (5 lbs), so I suggest making more and scaling the recipe accordingly. Cooked tamales keep
Read more →After writing my series on my last trip to Mexico I, of course, had Mexican food on the brain. Tamales have been on my to do list for some time. I have made them in the past, but they are kind of a large project. Because of
Read more →Recently, I finally made it down to Columbia City to check out Seattle’s newest vegetarian gastropub. St Dames is located in a newer building just north of the Columbia City light rail stop (so while it is a little ways south, it isn’t too hard to get
Read more →Recently I was presented with the challenge of coming up with a gluten, soy, and sugar free dessert for my girlfriend who found herself in the midst of an elimination diet on her birthday. The answer presented itself in the form of a raw cheesecake. I have
Read more →After finally getting around to making mochi I decided to take on my favorite dim sum dessert (mostly because it uses pretty much the same ingredients). Sesame balls (jin deui, Jian dui, or jen dai) are traditionally popular around Chinese New Years, but can be found year
Read more →