Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
You can never eat too much salmonomnomnonom. I marinated the salmon for the whole day in olive oil, thyme, and rosemary so it was pretty pungent when I cooked it right up. Another summer meets fall dinner here because it’s still quite warm. I tried out something new here with the red onions though. These have been sitting in a mixture of dijon mustard, white wine vinegar, olive oil, salt, and pepper for 2 days. In a way I’ve pickled them. Turned out better than I thought!

You can never eat too much salmonomnomnonom. I marinated the salmon for the whole day in olive oil, thyme, and rosemary so it was pretty pungent when I cooked it right up.

Another summer meets fall dinner here because it’s still quite warm. I tried out something new here with the red onions though. These have been sitting in a mixture of dijon mustard, white wine vinegar, olive oil, salt, and pepper for 2 days. In a way I’ve pickled them. Turned out better than I thought!

Posted on September 8th, 2009