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Black Sesame Hamantaschen

February 26, 2015

Black Sesame and Apricot HamantaschenPin it!

Every Winter/Spring since I’ve been writing this blog, the Jewish holiday of Purim has passed me by and I’ve missed my chance to make the traditional cookies that I loved so much as a child: hamantaschen.

In other words, I’ve forgotten about the existence of Purim every year until it’s too late — not really too late to make hamantaschen (one could argue that it’s never too late to bake holiday cookies, even if you’re just getting a 364-day head-start on the next year), but definitely too late to photograph + write about them for you.

This year though, thanks to scrolling past someone’s hamantaschen-related instagram photo last week (Oh! Did I tell you all that I finally joined instagram?), I was reminded about the existence of Purim just in time. (Purim 2015 begins March 4th at sunset.)

Black Sesame HamantaschenPin it!

And instead of using the traditional hamantaschen filling of poppyseed “goop” (for lack of a better word…), I chose a very non-traditional seed that I love even more than poppyseeds: black sesame.

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Homemade Yuzu-cha-style Blood Orange Lemon Tea

February 12, 2015

Yuzu-cha style Blood Orange Lemon TeaPin it!

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).

Blood Oranges and Lemons for homemade Yuzu-cha style citrus tea

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.

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Almond Butter Chocolate Granola Bars

January 29, 2015

Almond Butter Chocolate Granola BarsPin it!

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!)

Ingredients for Almond Butter Chocolate Granola Bars

Since the beginning of this month, though, I’ve needed to start adjusting to my non-studentness even faster: I got a new job!

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Scallion Cream Cheese Eggs (SCC)

January 15, 2015

Scallion Cream Cheese Eggs (SCC)Pin it!

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.

Making Scallion Cream Cheese Eggs (SCC)

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!).

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Garlicky Green Soup

January 1, 2015

Garlicky Green SoupPin it!

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.

Garlicky Green SoupPin it!

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.

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Orange Chocolate Pancakes (Guest Post)

December 18, 2014

Orange Chocolate PancakesPin it!

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.)

Cocoa powder and orange zest sugar for Orange Chocolate Pancakes

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Parmesan Black Pepper Grilled Polenta

December 4, 2014

Parmesan Black Pepper Grilled PolentaPin it!

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.

Parmesan Black Pepper Baked Polenta, ready to be grilledPin it!

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…

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