All posts filed under: cooking secrets

Food: Eggplant Pasta

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Here’s how my Wednesday mornings go – at 5:30 a.m. I start with a larger chain grocery store to purchase all the essentials – which include meat. But for some reason the abundant amount of chicken is no longer the case, nor the free-range and organic versions. Quality beef is scarce and seafood is now more prepackaged.  Which might be an indication that I need to slowly get my family used to eating more plant-based, and less meat or just keep on freaking out until the refrigerator sections are filled again. So an hour ago, I announced to my mother that we are not having meet this coming week and all recipes will be mostly veggie based. She batted her eyes at me, and said – whatever you think is best. Here’s what’s for dinner tonight: Eggplant pasta with not so much spice for the little old lady I refer to as MOM 😉  and lots of Parmesan cheese  – trust me. 2 medium eggplants 1 1/2 teaspoons salt, plus more as needed 3 tablespoons olive oil, divided 1 teaspoon freshly ground black …

Food: Some Ideas To Share for The Foodie At Heart

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I dabble in cooking, and some baking-only when it doesn’t require too much work. But mostly cooking, while always cooking for new recipes to make the meals exciting. Although, my mother last night told me, she doesn’t want me to buy chicken, or beef, or make pasta anymore, when I asked her for her grocery list. So I asked what would you like to eat? She said, something with chicken and I batted my eyes in confusion. Anyway, so while searching for different takes on the same old, I came across some helpful topics to share: Featured images and article full credit here

Food: How To Dice and Slice And Clean

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My mother marvels at my style of cooking, cutting and even baking. To put it bluntly, she doesn’t understand why I do the things I do. So we talk about it of course, while I nearly slice my finger off, from all the stress of her scrutinizing my technique. But you know what? At least I’ll have many fond-ish memories of this time together in the kitchen. I need to stop and explain here for  second.  Cooking in our culture is a ritual, and each recipe is managed in the most artistic of ways to create a meal – where my mother, her mother and I’m sure her mother before – would remind the impatient generations afterwards that  ‘a woman must cook with her meal’ – which I never agreed with as a young child or a teenager. But now I get it. Although, I still prefer quick methods and easy recipes to follow.  BUT! since we are on lock down and I’ve chosen to revisit or refresh all of our cultural recipes during this …

Food: Will Bake Cross-Buns For Easter Sunday

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After forty minutes in line at the grocery store aiming to buy essentials, I was surprised to find a good portion of a pot roast in the meat section. Which of late has been only stocking up on ground beef, some turkey, and chicken. So I grabbed it thinking we’d have roast for Easter Sunday Dinner. Which I announced, the second I shed my outdoor clothes off in the garage, and took a hot steaming shower. It felt like a small accomplishment being able to treat the family to a special dinner – a variation of a British traditional Sunday roast I love when in England. But today – being Saturday, I will attempt to make cross-buns which I normally buy from my favorite bakery – on my way home from work on Good Friday, I stop by the bakery and grab a dozen perfectly wrapped in a cellophane bag, and tied with blue, yellow or green ribbon. Something I look forward to every year. For this year however, while we are all trying to …

Food: Cooking Traditional Dinners

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After seeing this video online, and watching it a million times and tearing up every single time, I realized just how thankful I am for deciding to stay with my mother before the shelter in place became the criterion for survival  – for San Francisco since the beginning of March. The beauty of our time together – is that every day she shares with me stories about her childhood, and we discuss recipes for all the wonderful cooking ritual her clan embarked on for each season. I remember them fondly and some she tells me about with her own experiences with her mother – way before I was born. Last night, we made stuffed grape leaves. I wanted to learn the process, since it is one of our traditional dishes or a version of it since so many around the world pride themselves of the dish. It didn’t turn out that well, because after we made it, she told me, we forgot a few key ingredients and steps. 🙂 That’s okay. I was fine with …

Food: How to Substitude Ingredients and This Recipe

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I have to admit, I switch up ingredients all the time while preparing a meal. For example – I am allergic to soy, so I use Worcestershire sauce instead. I hate the taste of fish, so I never add fish sauce to any Asian dish. So I was glad to find a list of alternatives here, for ingredients. What have you substituted, and share your experience or other recommendations Here’s a recipe for dinner tonight for the family – spicy eggplant pasta    {featured image source}

A Lazy Saturday Topics of Interest

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This time of year, I prefer the indoors, spending most of my weekends in my pajamas craving hot chocolate, baked goods, and naps. Don’t misunderstand. I have a list of chores I need to tackle, but for some reason, the gloomy outdoors has me needing to find inspiration… {featured image source and inspiration for this topic}

Food: Saturdays Are For Baking

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I’ve been craving cinnamon swirled baked goods – mostly brioche with my mother’s recipe. But I decided to go with this one instead – a simple loaf, which can either be smothered in Marscapone and cherry Jam or eaten simply with a cup of coffee, I think the fact it is an easy recipe to follow, I will put my hair up, wear my cozy slippers and head to the kitchen to bake before anyone wakes up: Eh hum – don’t let the butter scare you – it’s a croissant style loaf. INGREDIENTS 1 3/4 cups warm whole milk 1 tablespoon instant yeast 2 tablespoons honey 4 1/2 – 5 cups all-purpose flour, plus more for rolling 2 teaspoons kosher salt 6 tablespoons (1/2 cup) salted butter, at room temperature 2 sticks (1 cup) cold salted butter, sliced into thin pieces 1/2 cup granulated sugar 1 tablespoon ground cinnamon 1 egg, beaten, for brushing  {more} After breakfast, hopefully we can pull off a trip to Napa to see the colorful Autumn landscape and have some wine of course 🙂 – stay tuned! And oh, what are you doing this weekend?   

Hello There, Would You Like Some Cake?

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I am back, after a week off to celebrate, reflect and contemplate how the rest of the year should pan out – taking into consideration of course the minor glitches, and/or set backs, I am thinking it will hopefully stay on course and if not, I know exactly where to escape for a few days to detox-if-you-will. So, before anything, I decided to share this cake recipe with you – not sure why I am craving cake all of a sudden, but I am and this one is on point and a easy to make for that July 4th picnic you are due to bring a dish to. INGREDIENTS 1 cup granulated sugar, plus 2 tablespoons 3 large eggs, at room temperature 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice 1 cup extra virgin olive oil 2 teaspoons vanilla extract 1 cup whole milk, at room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt CHAMOMILE STRAWBERRIES 1/4 cup honey 2 chamomile tea bags (optional) 2 cups fresh strawberries, …

Food: Dinner Tonight – Feta and Honey and Cauliflower Salad

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I’ve had the weirdest cravings lately – not pregnant – just that I think my body is telling me what nutrients I am lacking. Which right now, or early this morning, I had a taste for feta, and cauliflower and sweet and sour – which I probably could consider combining into one big happy salad. But then I saw this recipe for pan fried feta, and my dinner plans got a whole lot better. Now the trouble is, I also LOVE pan-fried Halloumi cheese – maybe I’ll do both.  Anyway, here are the recipes: INGREDIENTS for Pan-Fried Feta PEPPERED HONEY 1/4 cup honey 1/2-1 teaspoon black pepper, plus more for serving 1 tablespoon fresh thyme leaves, plus more for serving FRIED FETA 1 (10-12 ounce) block feta cheese 1 large egg, beaten 1/3 cup Panko bread crumbs 5 tablespoons extra virgin olive oil 2 thinly sliced lemon zest (from about 1 lemon) 1 cup cherry tomatoes 1/4 cup fresh basil, chopped pita chips or pita bread, for serving {more}   INGREDIENTS for Roasted Cauliflower Salad 1 large head of cauliflower, cut into florets 1 can (14 ounce) chickpeas, drained 1/4 cup extra virgin olive oil 1 tablespoon chipotle chili powder 2 teaspoons smoked paprika …