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GrantK

  • Location: Oakland, California

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Salted caramel today. Something fruity tomorrow probably.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Been a fan since his first book! His blog makes me want to live in Europe again.

Cook the Book: 'Joy of Kosher' by Jamie Geller

My experience is limited to buying from a kosher bakery and eating in a kosher deli. I'm assuming kosher and Jewish aren't synonymous here.

Bake the Book: Frenchie

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Frites from this one stand in Vienna near the opera house eaten from a paper cone on a warm summer evening with a grosse bier vom fass.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

A beef dish at a Sichuan restaurant in Hong Kong. I wish I could remember the name of it (and the restaurant but it was almost 20 years ago). I do remember the name being familiar but this version was much hotter. Relentless but also so tasty I couldn't stop eating it despite the burn.

Bake the Book: First Prize Pies

Any pie with a bad crust, but even kidney or other offal pies with a great crust wouldn't appeal.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Brown soda bread with good butter, potato and leek soup, Guinness beef stew, colcannon, braised root vegetables, Doublin lawyer, and Porter cake.

Bake the Book: The Model Bakery Cookbook

Kuign amanns, croissants, kugelhopf sweet and savory, brioche, scones, seasonal fruit galettes, cakes, pies, cheesecakes, a lot of stuff you'd see in Austrian, German, and French bakeries.

Cook the Book: 'Down South' by Donald Link

Bake the Book: The Irish Pantry

Flour, sugar, brown sugar, oats, chicken stock, truffle oil, olive oil, coconut oil, chocolate (unsweetened, bittersweet, semisweet, milk, and white), canned tomatoes, various canned beans, clam juice, beef stock, anchovies, vinegars (homemade red wine, balsamic, sherry, rice wine), pasta, and rice.

Cook the Book: 'Spain' by Jeff Koehler

Gambas al Ajillo with a nice taste of dry sherry.

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

Animal flesh, my favorite.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Salt it in advance, then sear it in a skillet on one side and finish it in the oven.

Bake the Book: Puddin'

Butterscotch today, perhaps chocolate tomorrow.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Single dish, macarons. Finicky bastards they are.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

If I win the sliders, I'll host a party otherwise, ignore it since I hate both teams playing this year. ;-)

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

Biscuits and sausage gravy.

Bake the Book: Levi Roots' Sweet

Cook the Book: 'One Good Dish' by David Tanis

Probably my pasta sauce, a kind of marinara meets Bolognese (sometimes over Italian sausage) with lots of mushrooms that real Italians and purists might be horrified by but to my American palate is delicious.

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Kabocha squash mostly because I ate it last night.

Cook the Book: 'Feast' by Sarah Copeland

Roasted brassicas. Just cut into evenly thick pieces, drizzle with olive oil, sprinkle with salt, and blast away in a very hot oven until browned.

Bake the Book: The Four & Twenty Blackbirds Book of Pie

Pumpkin! Still didn't get enough over the holidays.

Ask a Sommelier: What's Your Favorite Sparkling Wine?

Cremant d'Alsace from Domaine Allimont-Laughner. I wish Austrian and German sekts were more available but they're evidently an unfairly tough sell.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Some big hunk of meat.

Park Burger Oakland (CA)

Anyone else been to this great neighborhood burger joint on Park Blvd in the Glenview District? They hit the sweet spot of great food with quality ingredients at a reasonable price. It's not a fast food place like True Burger, which I adore but more of a fast casual place. It's more expensive than True Burger but a lot more substantial fare. And even better if you can believe that. Interesting wine list, good beer, an amazing salad for $5, great fries done properly (cooked twice). Their burgers are outstanding. They use Marin Sun Farms beef, seasoned well, not over-cooked on a brioche bun. Just another gem of an Oakland restaurant.

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