Aliza Wong grew up in Portland, Oregon, and when people ask, she still replies that she is from Oregon because, in fact, that is where she is from. By day, she is assistant professor of history at Texas Tech University, and at all times, she is the mother of a scarily intelligent five-year-old who asks all the questions you don’t want your child to ask just quite yet; the partner of a man who is too kind, too generous, and too stubborn for words; and a firm believer in the old-fashioned possibilities of utopia.
It’s been a weekend of cakes. First two sheetcakes from homesicktexan.com recipes - strawberry sheetcake and Texas sheetcake (chocolate with cinnamon). Then Cook’s Illustrated easy Caramel Cake. All delicious. So much for the diet!
dinner for student who is homesick for northern italy - pecorino and speck; risotto alla milanese; cottolette alla milanese with arugula salad dressed with lemon and extra virgin olive oil. to finish, creme brulee. too full!
orzo with extra virgin olive oil and pan roasted eggplant, sundried tomatoes, kalamata olives, and fresh bunches of basil; cheesy mashed potatoes gratin; bacon and brussel sprouts; roasted pork loin with browned butter and sage. finished the evening with banana cream pie with graham cracker crust and dulce de leche filling.
perfectly caramalized sea scallops, rice fried in olive oil with scraped up caramelized scallop bits, fresh peas, fried garlic, little soy, salt and pepper. heaven.
bruschetta with wild mushrooms, cream, and parmigiano; spinach artichocke dip; white tuscan bean dip; baked brie with brown sugar and dijon. then the two lasagne - a simple timbale with tomato sauce, mozzarella and pasta and a sausage lasagna with pecorino, mozzarella, bechamel and tomato cream sauce. to top it all off, homemade creamy tiramisu. and then we played beatles rock band until we were all rocked out. happy birthday, ethan!
toasted italian loaf with truffle butter; gently, softly scrambled eggs in butter; sauteed wild mushrooms; shavings of parmigiano-reggiano. simple, but oh so good.
pappardelle tossed with pan roasted crimini, porcini, and wild mushrooms; browned butter; garlic; homemade ricotta; freshly grated parmesan. ooey gooy chocolate chip cookies to finish. comfort food galore.
newest fave salad - seared, caramelized scallops, grapefruit, avocado, arugula, drizzle extra virgin olive oil, fresh cracked black pepper.
biggest payback for 2 minutes work EVER. my 7 year old made it all by himself...
Fished some lobsters in the Bahamas. Grilled the first night with butter, onions, and sweet peppers. Second night, we took leftover grilled zucchini and eggplant, leftover lobster, some grape tomatoes - all sauteed with minced garlic and olive oil. Tossed with whole wheat spaghetti. Leftovers almost better than the first night’s gourmet lobster bake...
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Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role