I got this recipes from My Thin Eats and I just happen to have all the ingredients at home. Check it out! Maybe next I’ll substitute the 2 eggs with a banana.
I topped this with my granny smith apple, almonds, sugar, cinnamon, and dried blueberries mix. This was suppose to be the filling for the apple strudel, but after my first attempt not working out so well and lots of apple filling leftover, I was better off using this as toppings for pancakes.
Regarding my last post on Rent the Runway, I woke up early on Saturday morning to let them know that I was not happy with the dress and that our photographer needed to postpone the photoshoot due to the rain. They told me that they will send me another dress with the correct sizes and will make sure they are delivered on 3/20 for no additional cost.
Happy to get that over with :-).
Anyways, back to my regular writings on food…I still can’t get over with that Apple Strudel from Brats Brothers. I tried making it this week but the strudel dough did not look as thin like the one from Brats Brothers. The apple strudel dough from Brats Brothers was thin like crepes. I’ll continue to try again…
Today is definitely a definition of a lazy Sunday. Enjoying the Oscars, avoiding the rain, and just emptying one last box from our move.
Actually my kitchen wishlist overall is a lot longer than that but I’ll just leave it at ten and separate it into categories. So I decided to do my wishlist of kitchen tools. Some of you might be surprised I don’t even have these things. Also nope, Mr. Fish and I are not creating a wedding registry for these things. We actually have a honeymoon registry–more on that later. Anyways…I wish for…
1. High quality knife set - We only have a couples butter knives, a few serrated steak knives, and one good Giada knife. We’ve been talking about getting a knife set for a long time. I did buy a LivingSocial deal for this knife set and it had good reviews, but we never received it.
2. Thermometer - I’m actually not very good at cooking meat. To check, I always cut pieces to check. I think having a thermometer would be less damaging to the dish.
3. Basting Brush - My roommate had one and then he took it away when he moved.
4. Garlic Peeler - As a garlic lover, I NEED this!
5. Garlic Press - I did have this garlic chopper but it actually does not chop well. The blades on the wheels are pretty sharp that I’ve cut myself a few times. I think I need to look for something else.
6. Herb Mill/Herb Chopper - This is just nice to have. I’m actually not too crazy about chopping up herbs.
7. Whip Cream Dispenser - I went to Tender Greens for lunch and had an ahi tuna salad and I split this pumpkin pie which had whipped cream on top. It was homemade and it was life changing! You can also use it to make mousses too.
8. Pastry bags - Important to make macarons for that perfect shape. I used a spoon last time to make macarons they looks more like…cookies. And they were crinkled (see blog post).
9. Tovolo Glide-a-Scoop Ice Cream Container - This container is perfect for scooping up ice cream.
10. Scale - I didn’t realize how important using a scale in cooking was important until I wanted learn how to make macarons. Plus I love reading food blogs but I hate converting from grams to cups.
I made this little pie for National Pie Day (January 23rd). I’ve had this Marscapone cream I made in the freezer for a while and I wanted to save it for another day.
Anyways here is the recipe for Marscapone Cream. Source: My Moleskine Recipe Journal
1/2 cup mascarpone cheese, at room temperature
1 cup heavy cream
1 tablespoon of sugar
1/2 teaspoon vanilla extract
1. Crush the graham crackers and mix it with butter.
2. Using a cupcake pan, I pressed the graham cracker mixed against the surface. I let it set in the fridge for as long as I need to.
3. Take out the cupcake pan from the fridge. Fill the little tarts with marscapone cream and top it off with fruit.
Source: Bon Appetit
- 3 pounds pork top sirloin roast, tied
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons fennel seeds, crushed
- 1 tablespoon anise seeds, crushed
- 1 teaspoon crushed red pepper flakes
1. Pre-heat the oven to 400° F. Rub the pork with oil and then season with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes.
2. Place pork roast with the fat side up in the oven for 60–70 minutes.
3. Let the pork rest at least 10 minutes before slicing.
Review: Pork is not my favorite meat to cook because it gets too tough to eat and it can taste bland but this recipe was pretty good. I think this could be better if the pork had more fat so the skin would be more crispy.
I decided to be a bit more creative with my toast ever since I had that Eggs Bruschetta at the Coral Tree Cafe at Encino. I told myself I got to learn how make this.
Anyways I got this idea from Pinterest and this keeps me full until lunch time!
- bread (I used sprouted bread)
- peanut butter
It’s my favorite time of year — Dine LA! Or you can called it Restaurant Week (fill in your current city) where you can actually afford a 3, 4, 5, course meal. I only recall having only one bad Restaurant Week experience and it was in downtown San Diego. I don’t remember the name of the restaurant I went to but I remembered I spent 40 dollars and it was only a 4-course meal and the portions were very, very small and the taste was not memorable.
I remembered the days in college my friends and I would go to the Beverly Center and we would always pass by The Stinking Rose. The name was very funny to us and we’ve always wanted to try it out. 6 years later, I get to finally try it out for Dine LA.
Bagna Cauda translates to “hot dip”. I don’t understand why people in Yelp are complaining that the garlic is too soft. Well that’s what happens when you cook garlic. I remember a friend told us that when you cook garlic long enough in oil, it becomes like butter. I think we’ll try to make this at home.
This garlic spread was half empty by the end of the night.
I usually order chicken but I decided to pick Silence of the Lamb Shank. It was heavenly!
Mr. Fish ordered the 40-clove chicken.
Then we ended the meal with frozen Kustard which has absolutely no garlic.
Did you know the garlic helps treat fungal infections and help reduce blood pressure? I guess we did ourselves a favor. Plus if a vampire comes to our place, we reek garlic so bad, I don’t think any vampires are going to get near us. Yes, after rinsing my mouth with coconut oil, mouthwash, and brushing my teeth–my breath still smells like garlic.
I don’t recall ever having turkey burgers…Just looking at the menu with the word “turkey” and “burger” never sounded appealing to me. Besides I was never really a fan of turkey during Thanksgiving either but you know what…this recipe made me change my mind.
Source: Bon Appetit
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 pound ground turkey
- 3/4 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil
1. Combine spinach, scallions, garlic, turkey, cumin, salt and pepper.
2. Form mixture into 12 1/2 inch thick patties.
3. On a skillet, heat olive oil and cook patties on until golden on each side.
Review: I think these is my favorite meat dish this month. I didn’t have small rolls to make little sliders but I did like putting some veganaise on some flatbread and making it a wrap.
This soup was surprisingly good. To some people, it might make you want to get some tortilla chips.
Source: It’s All Good
Juice from 1 lime
Procedure: Blend it until it liquefies.
Review: At least I know what to do when I have extra cucumbers and/or avocados. Sometimes I forget that I still have them in the fridge and they get gross.
My fiance loved this dish — he said it was the juiciest chicken he’s had in in a while. I was surprised to like it too — this might be a stapled. Plus it tastes better the next day.
Source: Bon Appetit Magazine — I did some changes too. I did not have any ginger. I did not have shallots either — I just served with white onions.
- 2 tbsp of vegetable oil
- 2.5 lbs of chicken with skin and bone
- 8 garlic cloves, peeled
- 1/3 cup of brown sugar
- 1 cup of chicken broth
- 1/4 cup of rice vinegar
- 1/4 cup of soy sauce
1. Heat oil in a heavy hot in med-high heat.
2. Season chicken with salt and cook it until golden brown and crisp for 6-8 minutes per side. Set it aside on a plate.
3. Add garlic to the pot and cook for 2 minutes.
4. Add 1/2 cup of water and brown sugar. Stir to dissolve until mixture thickens and turns into a deep amber color. Add vinegar and stir to dissolve.
5. Add chicken broth and soy sauce.
6. Add the chicken with the skin side up and bring the liquid to a boil. Reduce heat and let it simmer for 20-25 minute, until the chicken is cooked.
7. Serve chicken with rice and white onions.
Review: The sauce was amazing with the rice and remember I am cutting back on rice by eating it once per week. I actually didn’t let it thicken enough to coat the chicken but that’s ok with me.