Cilantro and cheese always had a close rivalry, each vying for the position of my Most Missed Ingredient when I was living in Japan.
Now that I’m in California, the number one ingredient I miss from Japan is not really something I ever used in my cooking, but it’s a flavor that I love, and that I took for granted: yuzu (citron).
Yuzu, or perhaps artificial yuzu flavoring, is everywhere in Japan: yuzu chuhai (shōchū cocktails), yuzu juice, yuzu candy, yuzu gum, yuzu ponzu sauce, yuzukoshō (chili paste), and yuzu sorbet. The best of all possible yuzu incarnations, though, is yuzu-cha (yuzu tea), which is probably even more commonplace in Korea — where it’s called yuja-cha — than it is in Japan.
Remember back when I dedicated an entire blog post to my (unofficial) dissertation acknowledgments? That list summed up a lot of what my life was like during the 7 years I spent in graduate school. Laptopping, caffeinating, internetting, and procrasti-cooking.
Now that I finally have my PhD, it’s been odd adjusting to life as a non-student. My first few months of unstructured
(un-)(self-)employment as a freelance editor felt remarkably similar to the years when I was working on my dissertation, except suddenly I wasn’t stressed about both school and money anymore! (Just money!)
Since the beginning of this month, though, I’ve needed to start adjusting to my non-studentness even faster: I got a new job!
Two posts ago, Paula wrote about how she is the undisputed and default Breakfast Maker around here. Until it comes to scrambled eggs, that is…
That’s been the one breakfast dish where I refuse to surrender my spatula.
I typically don’t get as excited about scrambled eggs as I do about fried eggs (or anything with a runny yolk), but these are the exception.
The cream cheese — especially when added at just the right moment — blends beautifully into the eggs, making them creamy and rich, with a few little pockets of pure melty creaminess hidden throughout. The scallions add the perfect combination of green pops of color, herby freshness, and oniony flavor (without the oniony texture — key to Paula’s willingness to eat this!).
Happy new year!
Hope everyone had a nice new year’s eve and a wonderful 2014. And whether or not those things are true for you, I hope you all have a wonderful 2015!
I know I’m the only one keeping count, but I wanted to share with you that this is my 200th blog post! It’s taken me 3½ years to write 200 posts containing over 200 recipes.
I don’t always feel struck with original-recipe inspiration, and I don’t always feel like sitting down at my computer to write another blog post as the next Thursday approaches, but I think my regular posting schedule (originally twice a week, then once a week, then every other week…) has helped me keep it going. And when I look back through my blog to see all of my favorite recipes collected in one place (and accompanied by your comments!) then that makes it all worthwhile.
I may not be morning person but I am definitely a breakfast person, as in, I make a mean breakfast.
I make nearly everything: pancakes, chilaquiles, baguette french toast, huevos rancheros, overnight oats, frittatas. (I say nearly everything because while Allison has designated me the breakfast-maker in the house, she refuses to allow me to scramble eggs; they need to be handled a certain way to be delicately fluffy and apparently I stir them too often.)
I took these photos a week or two before Thanksgiving, but I’m craving this dish again as I write this, and hatching a plan to make it again sometime soon.
I don’t think I’d ever eaten polenta up until a few years ago, but it’s become one of my favorite staples to whip up as a weeknight dinner back-up plan. When everything else seems like it would require too much energy, or — even worse — another trip to the grocery store, I know I’ll at least have some polenta and a can of tomatoes around to turn into a meal. And since I always have at least a little butter and an onion in the fridge, I just have to hope to find a little Parmesan in there too, to turn it into a decadent feast.
I swear, those ingredients combined are even more appealing to me than pasta. (Not counting gnocchi, though, because I LOVE gnocchi.) But I know nearly everyone loves pasta and maybe can’t see the appeal of polenta in comparison, so just hear me out…