When in Napa. . .

. . . go to Bouchon Bakery!  Their baguettes are perfect, their macarons are enormous, and everything is delicious and lovely.  After finishing a conference in Napa (rough life, I know), I detoured up the road for pastries and some lunch.  This little fig tart was light and bright, though it could have been a little figgier for my taste.  Nevertheless, beautiful enough to share.

2010 Year of the Dough in review

Happy 2011! In case you didn’t notice, we go by the Chinese Lunar new year here. AKA I was too lazy to post earlier…

Anyway, so another year has come and gone. My resolution for 2010 was to work with dough more. As with all new years resolutions, I started out strong. Then due to moving, new kitchen and generally being busy, things tapered off a bit. I never quite got around to learning how to make hand pulled noodles. I never made my Homer Simpson tribute in doughnuts. Doh! The girls still laugh at my feeble dumpling skills. But hey, they would probably laugh at you too!

So here goes some photos of my dough projects.

Shanghai Dumplings!

Steamed and delicious.

Pita bread being puffed up in the oven. Yeah I made my own pita…

Finished Pita.

Of course pork buns!

One of my favorite food, pizza margarita. I went on a slight pizza kick for a while.

Argula Pizza!

This might not look all that but it’s home smoked short rib pastrami, with my sauerkraut and home made rye bread. What happens when I have too much time…

Dumplings with home made wrapper. Takes more effort but oh boy is it ever worth it…

Sourdough. Still a work in progress but pretty tasty!

Pretzel stuffed with cheddar cheese and country ham.

You might wonder what in gods name is that? Beignets for dessert!

Not a bad 2010, wouldn’t you agree?

Tomato Consomme – Behind the Scenes

Hmmm, what to do with a sack full of yellow tomatoes, again from Hector’s garden, and a free Sunday…. Call Yuan! Instigate a food day! While the Princess is gardening and tending to her cheese mites in Davis, the city-dwelling squabblers relish the occasional day free of obligations and replete with local produce by hanging out in his sunny apartment, watching movies on his kitchen tv, and fiddling around with said produce. That’s where the tomatoes come in.Take a sack of almost over-ripe tomatoes. Rough chop. Add a little salt. Puree. Drain through a sieve, ideally lined with cheesecloth so that your consomme will be clearer than ours was. But ours still turned out rather lovely, don’t you think?


Ever wonder what goes on behind the scenes at threesquabblingasians? Does the curiosity keep you up at night? Fret no more, loyal readers, for this is how it goes down:

Right around now is when Yuan looks up at me and says, “Are we ridiculous?” You be the judge.

Food Porn!

Ok, so the girls usually post before I get a chance so I don’t have tons to add. But being the resident photographer I figure I should post some of the photos I have of our various cooking endeavors. This might be the start of a semi-regular feature. On to the photos!

Egg drop soup.

Fall salad with persimmons and pomegranates.


Risotto from the other night.
Mini pork tacos from Tony’s wedding.


Shredded chicken and jellyfish.


Grilled steak and chicken with three sauces.
Enjoy and stayed tuned for more.