Norwitz Notions

Episode five of the Next Food Network Star is fun and is the first one really suited to figuring out if the contestant is someone who ought to have their own show.
There was just a single challenge, but it was a long one.  Each contestant was paired with a Brownie (a girl about 8 years […]

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Episode four of the Next Food Network Star; more speed, quick thinking, and some camera work.
Challenge #1: Demonstrate a “basic skill” to the camera in one minute. I remember a couple of seasons ago the contestants had to show they knew some basic cooking skills by performing tasks in front of a judge (without […]

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When I watch competition shows I do sometimes get caught up in rooting for the people I like but I usually end up wondering what I would do if it were me up there. The Next Food Network Star does include home cooks (though most are professional caterers, chefs, or restaurant owners, nearly all […]

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This is one of my favorite “fancy” meals that most everyone likes, even some people who don’t like fish (got my fish-hating brother’s seal of approval).  It takes a while to make though (would be faster with thicker fish and a deep fryer) and it’s not exactly lowcarb.  But yum.
Recipe:
(Makes enough for 8-10 people, or […]

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I’ve hosted a Passover seder at my home every year for the last 20 or so (except for the year my mother died the night before Passover 1996 and the following year, the first with Michael, when Michael and I both had the flu).  Each one has a different mix of people, cultures, familiarity with […]

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Passover 2008: the year of the gefilte fish disaster.
This is only the second time we’ve made gefilte (gelfilte, gelfelte, gefelte) fish. The stuff in jars is pretty good (some people hate it but I grew up on and adore the stuff) but every last brand has eggs in it. And pretty much all have gluten […]

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Rock fish, rock cod, plain cod…I don’t know. But it made a tasty stew. I got fillets at Costco.
Don’t fuss over ingredients. I made this out of what I found in my fridge and freezer. Next time I’ll make it with completely different vegetables. And why are there 4 carrots in the picture […]

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Foodlab is an internet mailing list for sharing recipes, tips, support and more while discovering and living with food allergies/intolerances. Monica started the list a couple of years ago, after realizing that off-topic discussions of food allergies were starting to take over a parenting list. Most of the folks on Foodlab (the active posters anyway) […]

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This recipe comes from Foodlab listmom Monica, who has graciously allowed me to post it here. She made them for our recent Los Angeles Foodlab potluck and I took some pictures.

Not only are these cakes delicious, but they’re free of eggs, dairy, gluten, soy, corn, and even low in carbs. Alas, they are not kosher […]

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Let’s see…it’s raw, it’s lowcarb, it’s lowfat, it’s high in protein, it’s filled with healthy stuff, it’s dairy & egg-free, it’s gluten-free, it’s legume-free…what’s not to love? Oh yeah, and it is astoundingly delicious and not hard to make either.
The basic recipe is for Mexican Ceviche at http://www.recipezaar.com/8899. There are as many ways to make […]

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For dinner tonight I made a simple but elegant meal. Each item wasn’t hard to make, though having four of them took more time. The details make a difference too. Nicer plates, eating at the dining room table (something we should do every night, but don’t), using wine glasses.

Miriam and I went to Whole Foods […]

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The same day I bought vegetables for two new ferments, I also got some salmon for dinner. It was a halved fish but the Whole Foods fish folks will cut it to order for free. I asked them to make me fillets and to save the tail and spine and other usable parts for stock. […]

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Here’s another very simple recipe that I make all the time.
Salmon lends itself well to baking (aka roasting in this case) since it is thick, has plenty of fat, and has firm flesh. There are some differences in the varieties of salmon but the main thing to keep in mind is fat content. Just adjust […]

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Some people plan out their meals, setting aside ingredients and making lists for those they don’t have. Others wing it based on what looks good in the market or what’s at home. Although I sometimes plan, especially when I’m having guests, I’m more apt to wing it. Last night was a perfect example.
I knew I […]

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This review was written February 15, 2006 as a letter to local restaurant reviewer Jeff Cox who promoted this place in the Press Democrat on January 22, 2006.  Note that we went there before discovering our food allergies, so the review doesn’t speak to that.
CHEAP EATS
Authentic means good
Here’s what I look for in a Thai […]

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I’ve made these fish rolls a few times and they always come out great. This is a good way to use up a lot of greens too. Because they are reduced, you’re eating far more than you think.
Dover sole is the best fish to use for this recipe because it comes in flat boneless pieces […]

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Todai is a small buffet chain specializing in sushi and a variety of Japanese and Chinese foods, with a smattering of other things. They started in Hong Kong I believe and had a strong presence in California. But they’re growing. They have many restaurants in South Korea, a couple in mainland China, and one in […]

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(This review was written October 12, 2007)
We had an appointment in San Francisco last Wednesday and got together with friends at a Korean restaurant I’d read good things about on the net. It did not disappoint.
Han Il Kwan
1802 Balboa Street, San Francisco, CA 94118
(Outer Richmond neighborhood)
(415) 752-4447
Review & Menu
Our party consisted of me (no eggs, […]

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