Musings on Dance, Food, Geek Stuff
I love this recipe from “Struggle Meals” : Lemon and Herb Spatchcock Chicken with Brussel Sprouts. This was the first time I’ve ever spatchcocked a chicken, and it was so easy and resulted in a perfectly roasted, crispy chicken. I’m going to do it this way all the time from now on. The brussel sprouts…
I love making quiches, but the crust is sometimes more work than I want to put in. This quiche uses the simplest crust I’ve ever encountered: thin slices of sweet potato! I honestly didn’t think this would work. But the two quiches I made came out really well and were a hit at the brunch…
This no-recipe recipe seems like a quick way to approximate the divine roasted chicken and bread salad from Zuni Cafe, which I often dream about. No-recipe instructions: Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season…
Ingredients ¼ cup olive oil, plus more for serving4 garlic cloves, chopped1 large yellow onion, chopped1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper1 ½ teaspoons ground turmeric, plus more for serving1 teaspoon red-pepper flakes, plus more for serving 1 jalapeño pepper, chopped2 (15-ounce) cans chickpeas, drained and rinsed2 (15-ounce) cans full-fat coconut…
That epic French brunch spot Zazie posted on their Facebook the other day their recipe for pancakes. Sorta. They listed the ingredients, but not how to make them. I looked at some of their other recipes and extrapolated the technique. And they turned out pretty great! NOTE: I halved this recipe, and it made about…
I wanted to see if I could improve on the standard boat tarts you find at most Filipino bakeries. These come in lots of fun flavors, typically in a brightly colored cellophane wrapping. Here’s my version of two of my favorite flavors of boat tarts: macapuno (coconut strands) and ube (purple yam.) It’s super easy…
I’m always on the hunt for different variations on my morning eggs. The Parmelet is one of my favorite, more indulgent versions of the simple omelette, created by Chef John. Basically you are just cooking a bunch of shredded Parmesan in a non-stick pan until it crisps up, then throw in some eggs, cover, and…
Ube (purple yam) Pie is a classic Filipino dessert that is one of my favorites. It’s purple, it’s got a unique flavor, and it has a fun name! Here is my version of this dish that I think best captures the unique flavor of ube. It’s based largely off of this recipe from Woman Scribbles with some…
This recipe works for any flavored whipped cream, of course. But I was preparing my famous ube pie, and figured out the best way to make an accompanying whipped cream. INGREDIENTS 1 cup heavy cream, chilled (put in freezer for 5 mins) 1/4 cup white granulated sugar (or less to taste) 1 teaspoon ube flavoring…
It’s not a flan in the traditional sense, with a caramel component. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won’t slice as neatly. I’d actually like to try this with ube (purple yam) instead of sweet potato, particularly the flan variation. Ingredients 2 large sweet…