Musings on Dance, Food, Geek Stuff
As you alls know, I’m an enthusiastic amateur cook and baker. And I’m a lindy hopper. Recently, I got to combine my two interests by producing a live cooking show on “SwingNation” for our holiday special. My friend Hanah, who’s a much better cook and baker than me, agreed to be on the show. Okay,…
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 normally halve this recipe, to make 8-10…
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 had a revelation the other day about ice cream sundaes. Bear with me here. I was eating an ice cream sundae at one of my favorite ice cream shops in the city, Hometown Creamery in the Sunset. Hometown always has a fascinating, often weird, array of flavors that they make in the shop. I…
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…
I am just back from a wonderful trip to San Diego, a city that has long been on my list of places to visit, but for whatever reason I never found the time to travel there. Fortunately, my friend Hanah offered to be my guide to the best of San Diego during our trip there….
I don’t think I’ve ever made straight-up pancakes from scratch before? I used the Martha Stewart recipe, which I just a decent job of. They weren’t very pretty and didn’t rise very much. But very tasty! I topped them with whipped cream that I whipped myself. It’s so easy to do, and really only takes…
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…