Home Again: Scrounging up a Tasty Dinner

By Sandy Hu
The latest from Inside Special Fork

Steve and I returned from Ireland last Tuesday night and I’m still dealing with the eight-hour time difference, sleepy during the day and waking up at odd hours of the night. The first part of my trip was work for my PR consulting client, Ornua Foods North America Inc. (Kerrygold butter and cheeses). The second half, when Steve joined me, was pure vacation and a chance to fall in love with Ireland, on my own free time. You’ll hear more about this beautiful country and its culinary champions beginning next week.

Last week was all about getting our San Francisco life together after being away—back to the usual gardening and housekeeping, making a Frozen cake and cookies for my granddaughter’s birthday party on Saturday, and of course, returning to daily cooking.

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Putting the ‘Memorial” Back into Memorial Day

By Sandy Hu
The latest from Inside Special Fork

Memorial Day is the time when we remember those who have made the ultimate sacrifice. The observance was begun after the Civil War as a time of remembrance and a day to decorate with flowers, the graves of those who have died in service to our country.

From the U.S. Department of Veterans Affairs:

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Mussels with a Southeast Asian Flavor

By Sandy Hu
The latest from Inside Special Fork

The first time Steve and I had mussels was on our first trip to France, a year or so out of college. Driving through Normandy to pay homage at the D-Day landing beaches of World War II, we stopped at a modest family restaurant and hotel, where we were served a huge bowlful of mussels steamed in wine—it was utterly delightful!

Since then, Moules Marinière (mussels in white wine) make it on our menu at home when we want something special, but quick. In fact, that’s what Dave and Chris made me for Mother’s Day dinner a few weeks ago.

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Fix it Fast; Make it Delicious

By Sandy Hu
The latest from Inside Special Fork

The hardest recipes to create are the simplest. If you had all the quality ingredients you could possibly want, and all the time in the world, of course you’d be expected to cook something wonderful.

But what about cooking with six ingredients, with six minutes to prep and six minutes to clean up? Ah, now there’s a challenge!

And if you happen to be a professional chef? Why all the more difficult, trying to put yourself in the shoes of a home cook.

Stuart O’Keeffe has more than mastered the challenge with The Quick Six Fix, 100 No-Fuss, Full-Flavor Recipes (c. 2016), published by William Morrow. I was sent a review copy because, of course, it’s the perfect concept for Special Fork cooks.

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Bringing the Outdoors In

By Sandy Hu
The latest from Inside Special Fork

The end of this month kicks off barbecue season in the U.S. But not everyone is having the kind of weather yet that merits a cookout.

In fact, even in San Francisco, after weeks of gorgeous weather, we had a bit of rain on Saturday and it was fairly cool. Not that we mind—every day of rain helps a little to mitigate the drought that has plagued our state for four devastating years.

If weather in your area inhibits you from firing up the grill quite yet, here’s a simple recipe with the promise summer to tide you over. It’s made indoors, on the stovetop.

I used ground pork for these burgers, which makes them turn out moist and juicy.

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