If any of you have ever dined at my home, you probably have eaten these before the meal. They’re a surprising and creative spin on the traditional radish, but I cannot say I was the one who invented them. I’m just giving you my spin on them.
You see, I got very lucky to be invited by the chef I was working for in France in 2013 to be one of the cooks who went with him to cook at a French dinner event at the Park Hyatt in Shanghai. His version of sweet and sour radish was what we served with the venison filet mignons.
I was up visiting my father last weekend in his new home in Copperopolis. “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty. Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California. After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video. Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go. Here’s HOLES. They’re really damn good.
We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want. I highly recommend the mushrooms — they were delicious with the egg. My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.
I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know. He’s the pro. Read more
It’s been a busy week (years?) for AirBnB. As many of you know I started hosting private culinary events with them in Paris while they were beta testing their new feature “Experiences”. When I moved to LA, they hit me up again and we started testing a new product of theirs “Trips” which just launched publicly TODAY with a big old speech from the CEO Brian Chesky. And an entire weekend of festivities in Downtown LA. It’s been a beautiful experience to be part of this huge launch, and I’m inspired by the way they view travel and interpersonal interactions being the crutch of all of it.
My kitchen was swamped with spiderwebs that day. The little bat lights were clinking colors. A skeleton stirred a pot of mixed flours. This was mid-October 2016 and my third season filming Halloween videos for Bubble Child.
I don’t know why Halloween has repeatedly served as a holiday of significance for me in my lifetime. As a child I felt it was special and exciting. I would throw parties for my family where I would rent hay from the local farms, buy “party favors” from Oriental Trading Magazine (before internet, mind you, wow), and home-make candy. I was, like, 10. I don’t know what I was thinking.
Halloween has continued to evolve and morph with me. I’ve had a few anniversaries and break-ups on this date. In fact, I met my current boyfriend/partner forever on Halloween 2013 in Paris! This was a year before I launched my first-ever Bubble Child video. Yep, on HALLOWEEN, 2014. Read more
Admittedly, there are a few things that are just “less good” when in their gluten-free form. Namely baguette (don’t get me started), croissants (so gersh dern hard to make GF), and fresh pasta. The former of the two I have given up on completely tasting like their original, and the latter has not been far off at all when I make it at home. But I have never, ever found fresh pasta in packaged form that tastes as good as the gluten-full version.
THANK YOU millions of times GK Skinny Pasta for shipping your fresh pasta to me. All the way from Canada, specifically from Gabriella’s Kitchen, it arrived under a trove of dry ice and what tasted like love, because this is honestly the best gluten-free pasta I’ve ever had.