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
Rustic roots for the cold weather chicken breast fettucine (I used Meyer lemon flavor here) fennel carrots orange juice ginger butter + olive oil + salt + pepper + thyme + rosemary 1. Preheat oven to 400 degrees 2. Peel and cut carrots into stalks 3. Put carrots into a pot with orange juice (1/4 filled up) and ginger, butter, salt, and pepper 4. Simmer carrots for 15 minutes or until tender 5. Boil water in another pot, throw in the pasta 6. Drizzle olive oil + salt + pepper fennel, put into the oven for 10 minutes. Fennel is done when brown and crisp. 7. Dice chicken into cubes, throw into pan on low heat with olive oil, sprinkle thyme and rosemary, salt and pepper em too 8. Cook on low heat and stir in some butter for about 10 minutes or until chicken is tender

Rustic roots for the cold weather

chicken breast

fettucine (I used Meyer lemon flavor here)

fennel

carrots

orange juice

ginger

butter + olive oil + salt + pepper + thyme + rosemary

1. Preheat oven to 400 degrees

2. Peel and cut carrots into stalks

3. Put carrots into a pot with orange juice (1/4 filled up) and ginger, butter, salt, and pepper

4. Simmer carrots for 15 minutes or until tender

5. Boil water in another pot, throw in the pasta

6. Drizzle olive oil + salt + pepper fennel, put into the oven for 10 minutes. Fennel is done when brown and crisp.

7. Dice chicken into cubes, throw into pan on low heat with olive oil, sprinkle thyme and rosemary, salt and pepper em too

8. Cook on low heat and stir in some butter for about 10 minutes or until chicken is tender

Posted on February 4th, 2010