Cubes

I really want to make these Jonathan Adler cubes. There's no way I could afford them; their prices range from $150 for the small - $350 for the large so I know I couldn't shell out $750 for a set of all 3. I can, however, make them. Maybe the seams wouldn't be as invisible as theirs, or the quality of the wood as great, and I definitely wouldn't be applying 12 layers of lacquer (one every 48 hours), but... I think I can do a pretty good job. I like that they can stack on top of each other, or (probably) be nested inside of each other and separated to perform different functions. Efficiency + aesthetics. Win!

Cannon Design Office

Cannon Design office in St. Louis.

Image from Architizer.

Wood

Saucier + Perrotte Architectes, Montreal Quebec. Architectural Model.

Image from Architizer.

Knife Block

For $110, I know I couldn't afford this, but it's so aesthetically pleasing! I suppose it'd look best on those sleek, all steel knives vs. the knives that have wood or plastic handles, but one day I will be able to afford it all. hahaha. Or learn it make it myself...

Knife block from Feel Felt Found.

Desk

So I won't have a regular desk up there - I'm hoping to pack up my drafting table (it's fairly light and it's foldable) and bring it with me, but Grant might have his own desk and hopefully he'd let me re-paint it... It only takes some tape and paint!

Makeover idea from Design Sponge (I know, I just discovered this site and it's perfect for me right now in my apartment scheming ideas!).

Bookcase

Maybe I will want to paint the insides of my bookcase. I will have this Ikea bookcase waiting for me when I arrive at my studio apartment. I think it would help it out if I painted the insides white or a bright color. My apartment will have seafoam green colored walls, so I just have to think of a good accent color to go with that...

Makeover from Design Sponge.

DIY Nightstand Chair

This is probably the best idea in the world. I'm so excited to make these in Philadelphia. Chairs that also serve as nightstands? That's such an EFFICIENT idea for my future tiny studio apartment. I love it!

Brilliance from Design Sponge.

Also potentially awesome:

• Duvet print
• Filing cabinet/kitchen cart
• Headboard (if I get particularly ambitious... aka unlikely...)
• Grocery list (I love organization!)
• Drawer Divider

Shrimp Fried Rice

Grant loves shrimp fried rice so I'm going to try to make a delicious version!

Recipe from PhamFatale.

Ingredients
5 cups steamed jasmin rice, preferably chilled
4 tablespoons canola oil
4 cloves garlic, finely chopped
3 whole eggs, lightly beaten
2 dozen baby shrimp, shelled and deveined
1 tablespoon plain yogurt
1 tablespoon unsalted butter
1/4 cup chicken breast, cooked, finely diced
1 package frozen mixed diced vegetables (peas, carrots, green beans), (10 oz)
1 teaspoon sea salt
1 teaspoon black peppercorns, freshly ground
2 stalks green oinion, finely sliced
2 tablespoons soy sauce
1 tablespoon water
1 drizzle sesame oil, optional
1 tablespoon fresh coriander, finely chopped

Directions
Wash the shrimp and pat them dry. In a bowl, place the shelled and deveined shrimp. Add yogurt. Refrigerate overnight.

In a nonstick fry pan, cook a teaspoon of chopped garlic in a little oil until the garlic is slightly golden. Pour half the amount of the beaten eggs. Season with salt and pepper. Flip it and remove from the pan. Repeat with the rest of the eggs. Let it cool down for 5 minutes. Finely slice the thin omelets. Set aside.

Remove the shrimp from the refrigerator. Season with salt. In the same fry pan, add another tablespoon of oil. Add 2 teaspoons of chopped garlic and cook until it's slightly golden. Make sure the oil is hot. Saute the shrimp for about a minute or 2. Add pepper. Set aside.

In a small bowl, dilute the soy sauce with water. Set aside.

In a wok, add the remaining oil. Cook the remaining garlic until it is slightly golden then cook the vegetables. Stir fry until they are slightly translucent then season with salt and pepper. Transfer to a plate.

In the same wok, add butter. Stir fry the sliced green onions until it is golden. Add the rice and stir until each grain is evenly coated with butter. Spread the rice evenly oven the wok and let it cook for about 2-3 minutes. Scrape any grains of rice that may be stuck on the wok with a silicone spatula. You know it's time to add the soy sauce when some of the grains of rice start popping and jumping up in the wok.

Add the sliced omelets, the shrimp, the vegetables and the diced chicken to the wok. Toss using 2 spatulas positioned on either side of the wok to prevent the food from sticking to the bottom. Cook for another 3-4 minutes. Add the coriander and finish with a dash of sesame oil and some pepper.

Tips

• All the vegetables and chicken cubes should be diced the same size for a homogeneous product.
• Preferably marinate your shrimp overnight. I always "precook" the shrimp first halfway in garlic, so there is no fishy smell. Then finish cooking them in the rice at the end. Do not overcook the shrimp.
• Chill rice overnight
• The addition of the oil and butter at the beginning is the same procedure as the one I make for my risotto to prevent from being soggy. Coating each grain of rice in fat prevents them from sticking to one another.
• The higher the range of your stove is, the better. We use a 20,000 BTU burner at home. The food cooks faster and you get to keep all the nutrients in your food, especially when sauteing vegetables. If you do not own a range with very high BTUs, when you place the rice in your pan, resist the urge of moving the rice. Let it untouch for about 2-3 minutes to let it dry a little.
• Make sure you've stir fried your rice over very high heat until you see each grain of rice popping in the wok.Then pour the soy sauce mixture.
• The addition of the sesame oil at the end is optional but brings a nice fragrance to the rice.

Serves 6

Chow Mein (Crunchy!)

I'm gearing up for abysmal east coast Chinese food (I know... I'm exaggerating) by gathering Chinese recipes. I definitely would love to learn to make these recipes on my own.

Recipe from Food Gal and RasaMalaysia.

Tomato Beef Chow Mein

Ingredients
(serves 4)
For meat:
½ pound flank steak, sliced thinly, against the grain
1 teaspoon Asian sesame oil
1 teaspoon dark soy sauce
¼ teaspoon baking soda
1 teaspoon cornstarch

For noodles:
1 pound fresh Chinese egg noodles
2 tablespoons Asian sesame oil
2 tablespoons dark soy sauce

For sauce:
1 onion, sliced thinly
2 ribs celery, sliced diagonally
½ green bell pepper, sliced
4 large tomatoes, cut in large chunks
1 can (14.5 ounces) stewed tomatoes
1 teaspoon dark soy sauce
1 teaspoon vinegar or lemon juice
1 tablespoon sugar
1 teaspoon ground ginger or a few slices of fresh ginger
2 tablespoons cornstarch, mixed with ½ cup cold water until dissolved

Directions
To marinate beef: Mix beef slices with 1 teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 teaspoon cornstarch, and ¼ teaspoon baking soda. Marinate in the refrigerator for at least 30 minutes.

To make noodles: Cook noodles in a pot of boiling water for about 1 minute. Drain noodles, rinse under cold running water, drain again. Put noodles in a bowl, and stir in 2 tablespoons sesame oil, and 2 tablespoons dark soy sauce.

Heat a small amount of oil in two 12-inch non-stick frying pans. Divide noodles evenly between the two pans. Cook on medium meat until noodles are crispy and light-brown in color. Stir frequently to prevent burning. Set noodles aside and keep warm.

Add a little bit of oil to a large wok or non-stick frying pan, and brown the beef over high heat. Transfer beef to a bowl, and set aside.

Add a little more oil to the pan. On medium-high heat, sauté onion, celery, and bell pepper for a few minutes. Then add fresh tomatoes, stewed tomatoes, dark soy sauce, vinegar, sugar, and ginger. Bring to a boil. Slowly stir in cornstarch mixture. Cook until sauce thickens. Add beef, then stir in the noodles. Serve immediately.

Chap Chae

I went to a Korean restaurant with my family yesterday and had some great Chap Chae. I know I'll miss quality Chap Chae when I'm in Philadelphia. I know they might have some "good" Korean food places, but after being spoiled by such fantastic Asian food here in the SGV, I'm a little wary of "east coast" Asian food. haha.

Recipe from Cooking Momofuku.

Ingredients
4 ounces glass sweet potato noodles
2 teaspoons grapeseed oil
1/2 red peppers thinly sliced
1/2 red onion, thinly sliced
1/2 carrot, julienned
4 shiitake mushrooms, thinly sliced
1/4 cup 1-inch pieces of green onion
1 large cloves garlic, chopped
salt and pepper to taste

2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sesame oil
toasted sesame seeds for garnish

Directions
Add the noodles to a large pot of boiling water, and cook until tender. Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl.

Season the vegetables with salt and lots of black pepper. Heat the grapeseed oil in a large sauté pan, add the onions and peppers, and cook until the onions become soft. Add the carrots, mushrooms, scallions, and garlic and pan-fry until cooked.

Deglaze the pan with mirin, and add the noodles to the pan, mixing the noodles and vegetables thoroughly. Stir in the soy, vinegar, toasted sesame oil, and season to taste with salt and pepper. Sprinkle with sesame seeds and serve hot or at room temperature.

Recipe to an additional Chap Chae recipe!

Boot Tray

Will I need this in Philadelphia? I will be living in an apartment on the 3rd floor so maybe by the time I walk all the way to my unit, my boots will be dry, but I like the idea. You could probably stick a wet umbrella in here too, for it to dry without damaging the floor. I would probably use this tray from Ikea.

Image from Dwelement.

Housing...

Lately, I've been trying to find housing in Philadelphia... without actually visiting any of the places physically. I can't really afford to fly out there just to choose an apartment, so I've been doing the best I can across the country. Luckily, I met a great resident who managed to send me a video tour and photos and has answered all of my questions very graciously. I will most likely end up renting her studio apt. In the meantime, I think it'll be good to gather some inspiration of the use of small spaces...

I love the teeny tiny table:


I will need to consider bike storage:







More links of inspiration:

• Studio dividers
• A small apt tour
• Entryway
• Closets
• Green cleaning
  

Shanghai World Expo

This is the Spain Pavilion. More favorites after the jump!

Images from Architizer and the Expo 2010 site.


Swiss Pavilion!

Austrian Pavilion!

Italian Pavilion!

Netherlands Pavilion!

Hydrogenase

There are some beautiful images of this project (by Vincent Callebaut).

More images/full article here.

Potato Salad

I'd like to envision myself making this for a family or friend barbecue.

Recipe from Dishing the Divine.

Ingredients
2.5 pounds of russet potatoes (you can use a mixture of russets and yukon gold if you prefer)
1 tbsp salt

for the vinaigrette:
3 tbsp red wine vinegar
1/2 tsp salt
dash pepper
1 small clove garlic, minced
1/4 cup salad oil

1/2 cup chopped sweet pickles + 1 tbsp of the pickle juice
1-2 stalks celery, chopped into small pieces
3 hard boiled eggs, chopped

for the mustard dressing:
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tbsp prepared mustard
1 tsp prepared horseradish
1/4 tsp celery seeds (optional)
1/4 tsp salt

Directions
Peel and cut potatoes into 3/4 inch pieces. Place in a large saucepan and add water to cover by one inch. Bring to a boil over medium heat. Add one tablespoon of salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 5-10 minutes or until potatoes are easily pierced with a knife.

Whisk the vinegar, salt, pepper, garlic, and oil together for the vinaigrette while the potatoes are cooking.

Drain the potatoes and while they are warm, add the vinaigrette. Stir gently to coat all the potatoes. Cover and refrigerate for 2 hours or as long as overnight.

Prep your pickles, celery, eggs and mustard dressing and gently stir them into the chilled potatoes ensuring that all the potatoes are well coated. Allow to sit in refrigerator for 1-3 hours and serve chilled.

Chicken Miso Ramen

Every so often I get a craving for ramen. This will become an issue in Philadelphia, as there's no Shinsengumi (my favorite ramen place). Perhaps this recipe will come in handy, then.

Recipe from Momofuki For 2.

Ingredients
Serves 2
4 cups of chicken stock
2 tablespoons shiro miso (white miso)
1 1/2 cups shredded chicken
1 onion, thinly sliced
1 cup of corn
1 tablespoon of butter
2 cups spinach
2 eggs
2 servings of ramen noodles

Optional Garnish:
sliced green onions
nori
sesame seeds

Directions
Heat up your chicken stock and gently stir in the miso until it is mixed in. Taste and add more miso if needed. Miso pastes vary in saltiness, so adjust accordingly.

Bring a pot of water to boil for the eggs. Gently lower them into the boiling water and cook for 6 minutes. Remove from the water and run them under cold tap water until they are cool to the touch. Peel and slice in half.

Heat the butter over medium heat and add the corn. Stir to coat each kernel of corn in butter. Set aside.

Blanch the spinach in salted boiling water until just wilted. Remove from the water and set aside.

Cook the ramen noodles according to the package, drain and place in the bottom of two large bowls.

Top the ramen with the shredded chicken, thinly sliced onions, egg, corn, spinach and a sprinkling of garnish. Enjoy!

Meet the Austins

Madeleine L'Engle writes beautifully. This book was different from the Wrinkle in Time series - less suspenseful, more... thoughtful. I was surprised to find that this book is the first in a series and am definitely leaning towards reading those as well. I love the way L'Engle writes - this book is for children, but she doesn't write in a way that reminds me of that fact at all. And it's somehow never predictable, or uninteresting, though some might find this particular book to be somewhat slow in parts. There were a lot of good, deep parts to this book. There were things to ponder and quotes to mull over. There were wonderful nuances to the characters. Nothing was black and white. I know I can only hope to be as fantastic as the mother in this book is in the future. I didn't LOVE this book - and by that I mean that it didn't instantly connect with my soul, but I definitely admired, respected and enjoyed it.

Spinach, Artichoke and Prosciutto Pasta

I think by the time I actually get to school in September, I will have more than enough pasta dishes on hand to try. Yum!

Recipe from Dianasaur Dishes.

Ingredients
2-4 servings of spaghetti noodles
1 Tblsp butter
3 pieces thinly sliced prosciutto (or bacon) chopped
1/2 red onion chopped
3 cloves minced garlic
5 mushrooms sliced
6-10 artichoke hearts (depending on what’s in your jar or can) chopped
3/4 cup white wine
salt and pepper to taste
1 cup baby spinach leaves
1/2 cup shredded gruyere or parmesan cheese

Directions
Start your pasta water boiling in a large pot and melt your butter in a large skillet on medium high. Add prosciutto, onion and garlic to the butter and stir to coat. Begin cooking your pasta according to package directions. Reserve 1/4 cup pasta water.

When onions are softened add the mushrooms and artichokes and stir again to get everything coated in the melted butter. Let cook 2 minutes before adding the wine. Cover and let simmer for 5 minutes.

Uncover the skillet and add pasta water and spinach. Mix well and remove from heat as spinach begins to wilt. Add salt and pepper to taste.

Divide pasta among plates or bowls and spoon artichoke mix over top. Sprinkle with cheese and stir.

Pan-Roasted Salmon

I'm always looking for new ways to cook salmon. This one looks like it will do nicely for a quick dinner!

Recipe from A Sweet Pea Chef.

Ingredients
Makes 4 fillets
4 6-oz. salmon fillets, skinned
1 tbsp. olive oil
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground cumin
¼ tsp. dry mustard
1/8 tsp. ground cinnamon

Directions
Preheat oven to 350 degrees.

Combine brown sugar, salt and spices for the salmon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.

Sear fillets, rub-side down, in oil in a large oven-proof non-stick skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to the oven.

Roast fillets until they flake easily with a fork, about 5-6 minutes.

The Lightning Thief

The Lightning Thief, by Rick Riordan was... ok. It reminded me of Harry Potter sometimes, but it was by far less imaginative and much more predictable. The writing had little humor and there was little suspense or intelligence in the obstacles. It wasn't a bad read - I wanted to continue reading more of it, but in the end, it just seemed to assume the audience was fairly dim-witted. Yes, I know this book is written for children, but so is Harry Potter. And Harry Potter was incredible, while this one falls a huge notch below. The best thing was the integration of the Greek gods - to some degree. Sometimes it was a bit obnoxious and gimmicky. Regardless, I would hope to be a child of Athena!

My bike!

I really love my bike. It's a 1972 (or was it 1973? I have to look again...) Schwinn Breeze that I bought from someone on Craigslist at the beginning of last summer. All of the parts are original and it still rides well, apart from some seat-squeaking and the general heaviness of this vintage bike. Since determining that I will be in Philadelphia in the fall (for my Masters in Architecture!), I have been scheming about ways to transport my bike there. As of now, it looks like I will need to take it apart, pack it in an appropriate-sized box and take it along as checked baggage on my Southwest flight. I just need to find an inexpensive box that won't collapse under all the weight...

In the meantime, some more info about biking in Philadelphia.

Cobb Salad

I had a great Cobb Salad this weekend in San Luis Obispo's Mo's BBQ.

Recipe from SkinnyTaste.com.

Serves 8

Ingredients
1/2 head of romaine, coarsely chopped
1/2 head of Boston lettuce (or Iceberg), coarsely chopped
2 hard-boiled large eggs, separated, whites and yolks finely chopped
5 slices of bacon, cooked and crumbled
1 ripe avocado, cut into 1/2-inch pieces
6 oz chicken breast, cooked and diced
2 tomatoes, finely chopped
1/2 cup blue cheese

Dressing Ingredients
1/3 cup red-wine vinegar
2/3 cup olive oil
1 tbsp Dijon mustard
1 tsp lemon juice
1 small clove garlic, crushed
Salt and pepper

Directions
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

Macaroni and Cheese...

I love macaroni and cheese when it has a breadcrumb topping.

Recipes from Tracey's Culinary Adventures and Elizabeth's Edible Experience.

Mushroom Herb Macaroni and Cheese

Ingredients
1 pound (16 oz) elbow macaroni (or other small pasta)
8 tablespoons unsalted butter, divided
1 pound baby bella mushrooms, roughly chopped
1 shallot, minced
2 garlic cloves, minced
salt and freshly ground black pepper
1 tablespoon white wine vinegar
4 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 cups whole milk
6 ounces shredded Gruyere cheese
6 ounces shredded white cheddar cheese
1/2 cup panko breadcrumbs

Directions
Preheat oven to 400 F. Butter a 9×13-inch baking dish and set aside. Add the pasta to a large pot of boiling salted water and cook the pasta until it is al dente. Drain the pasta in a colander then return to the pot.

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and shallots to the pan and saute, stirring occasionally, until the mushrooms are tender and most of the liquid has evaporated from the pan, about 6-8 minutes. Add the garlic and cook for about 30 seconds more, just until the garlic is fragrant. Remove the pan from the heat and season the mushroom mixture with salt and pepper to taste. Mix in the vinegar and then set the pan aside.

To make the sauce, melt 4 tablespoons of butter in a medium saucepan over medium-high heat. Once the butter has melted, add the flour and cook, whisking constantly, until the mixture is golden, about 1-2 minutes. Stir in the herbs and cook just until fragrant, about 30 seconds. Add the milk to the pan and cook, whisking constantly, until the sauce comes to a simmer and thickens. Once thickened, remove from the heat and add the shredded Gruyere and cheddar cheeses, whisking until they are completely melted and the sauce is smooth.

Pour the sauce over the cooked pasta and stir to coat. Add the mushroom mixture and mix to combine. Transfer to the prepared baking pan.

Melt the remaining 2 tablespoons of butter. Pour the butter over the breadcrumbs and use a fork to coat the crumbs evenly. Sprinkle the breadcrumbs evenly over the top of the pasta.

Bake for 18-20 minutes, until browned and bubbly. Let stand for 10 minutes before serving.


Macaroni and Cheese (Regular)

Ingredients
1 (8-ounce) package elbow macaroni
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 cup soft plain breadcrumbs
1/4 cup butter

COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.

Also: http://picky-palate.com/2008/10/06/famous-gourmet-mac-and-cheese-artisanal/

Chicken Tarragon Salad

At Berkeley, there was a Tarragon Chicken salad that I loved spending my dining points on. This will hopefully be great as well!

Recipe from Framed.

Ingredients
2 chicken breasts, cooked and torn into bite size shreds
1/4 cup sour cream
1/4 cup mayo
1 celery rib, chopped
1/4 cup walnuts
2 tablespoons chopped fresh tarragon (or 1/2 tablespoons dried, if you must.)
Salt and pepper to taste

Directions
1. Whisk sour cream and mayo together and pour over chicken.
2. Add remaining ingredients and toss well. You can serve cold or at room temperature.

Brie and Walnut Salad

Recipe from Savory Bites.

Ingredients
Spring mix leaves
1 Granny Smith Apple
Handful of walnuts
Chunk of Brie (use with caution)
Dried apricots, pineapple (cranberries also would work!)
Grilled chicken or roast pork

Dressing Ingredients
Juice of half an orange
4 tablespoons olive oil
4 tablespoons balsamic vinegar
1 tsp honey

Directions
Cut the apple in half and get rid of the seeds. Then slice the apple again, into quarters. Using a sharp knife, carefully slice the apple so that you get thin slices (quarter-inch thick). After, take the chunk of brie and cut it into small cubes. Slice up any other dried fruit that’s also too big.

In a large bowl, throw everything but the protein together and toss until combined. In a small cup, whisk together the balsamic vinegar and olive oil. It’s going to take some time because they naturally tend to separate. When thoroughly mixed, add in the orange juice and the honey.

Combine the dressing with the salad, add the protein, and you’re done!

Shrimp Basil Tomato Pasta

Recipe from Sugar and Spice Celeste.

Ingredients
(Serves 4)
1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Directions
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Tea Eggs

Since I'm anticipating moving out in 4 months, and will soon need to cook for myself, expect a lot more food posts up on this blog! I have been craving tea eggs as well for a while... I know I can easily just go to an Asian market nearby and pick up a dozen of these, but for later, when they're not so easily purchased, this recipe will be handy.

Recipe from Tiny Urban Kitchen and The Asian Grandmother's Cookbook.

Ingredients (Version 1)
1 dozen eggs
2 tea bags (I used Lipton's black tea bags)
1 star anise
2 tsp salt
Water

Ingredients (Version 2)
8 eggs
water
1/2 cup soy sauce
4 star anise
3 black tea bags, strings removed (English Breakfast, Assam or for a smokier flavor, Lapsang Souchong)

In a (3-quart) saucepan, place the eggs in a single layer. Cover with water and bring to a boil over medium heat. Once water boils, remove pan from heat, cover and let stand for 15 minutes. Drain off water, cover eggs completely with fresh cold water and let stand.

Once eggs are cool enough to handle, tap each one gently with the back of a teaspoon to make fine cracks on the surface of the shell. Try to keep shell intact. Set eggs aside in a bowl.

In the same saucepan, bring 3 cups fresh water to boil over high heat. Add remaining ingredients. Carefully lower eggs one by one into the “tea” and reduce heat to medium-low. If eggs are not completely submerged, add more water. Cover and simmer for 2 hours. Remove from heat and let eggs sit in tea liquid on the stove for 1 hour. Then transfer to refrigerator to steep for at least 2 more hours or overnight.

Hair

French Scrambled Eggs

I've been a little bit obsessed with soft scrambled eggs as of late. I've always loved eating the softer scrambled eggs from Bette's Oceanview Diner in Berkeley, and now that I'm here in LA, I have no idea where to get my fix! It's disastrous! So the time has come for me to make my own. Hopefully I can make them this weekend. I'm visiting San Luis Obispo, so it'd be a perfect, casual weekend to do so.

Recipe from Inn Cuisine.

Ingredients
5 large eggs (free-range organic if possible)
3 tablespoons unsalted butter
kosher salt
fresh ground pepper
2 tablespoons fresh, chopped basil or chives
1/2 cup extra sharp Cheddar cheese (optional)

Serves 2

Directions
Make a double boiler by setting a (preferably glass) bowl down into a saucepan so that the rim of the bowl rests on the rim of the saucepan. Place enough water in the saucepan so there is plenty of space between the bottom of the bowl and the top of the water.

Crack eggs into a separate bowl and beat with a fork until yolks and whites are combined.

Place butter in the double-boiler bowl and bring water to a boil over high heat. Reduce heat to a simmer, swirl melted butter around in bowl to coat the sides. Pour beaten eggs into the double boiler, using a silicone spatula (heat-proof, since you will be using it later to stir the eggs) to get all the eggs from the bowl into the double boiler.

Watch the eggs very carefully and periodically run the spatula along the bottom to see if they are beginning to coagulate. Don’t be tempted to turn up the heat if the eggs seem to be taking forever to coagulate. The slower the eggs cook, the better.

Once the eggs are coagulating, continue running the spatula along the bottom of the bowl, creating folds of eggs and allowing the liquid eggs above the coagulated ones to come into contact with the bottom of the bowl. When you have more coagulated than liquid eggs left in the bowl, turn the heat off.

Add salt and pepper to taste, then cheese if using, and continue stirring until eggs are mostly coagulated, but still too soft for your taste (the eggs will continue to cook for a while after being removed from the heat). French Scrambled Eggs will remain moister than eggs cooked in a pan, so be careful not to confuse moistness with rawness.

Use the spatula to scrape the eggs onto a serving plate or into a bowl, sprinkling chopped, fresh herbs on top. Serve immediately with toast, grits, and/or your desired breakfast meat. These eggs also pair perfectly with a small steak and some fresh strawberries or other fruit.