I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross.
My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful.
The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs.
The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days.
How was your long weekend? I ended up staying in the apt all weekend long with the oven cranking, testing Valentine’s Day recipes. Yeah, that holiday is flying towards us quickly, have you seen the drug stores?! They’re like Valentine’s Day vom-ed everywhere.
I’ve also continued my diet situation and I’m feeling really good…except for those moments when a chocolate cake is on the counter and I have to stay N-O. DA STRUGGLE.
One thing that I feel super chill about eating is this banana bread. The coziest of cozy foods will always and forever be banana bread. This is a bit of a healthier iteration utilizing spelt flour (my favorite) and oat flour. The butter was replaced with olive oil. There’s only a lil’ bit of brown sugar to make it taste delicious but it could easily replaced with coconut nectar or brown rice syrup, if needed. And I love the additions of cocoa nibs, millet seeds and dates. It’s a banana bread that’s yes, moist (shudder), but filled with great texture and flavor.
A monsoon has arrived in Los Angeles. Not sure if you’ve heard. I’m sure you know because every Angeleno is posting photos on Instagram as if they’ve never seen rain before. I understand, it is pretty mesmerizing and soothing and peaceful.
This week I’ve vowed to stay on this cleanse and I’m doing pretty great so far. Granted it’s only been like a day. But still! The best part about this cleanse is that I can eat because I have to chew! I don’t know if that makes sense at all but the hardest part about those psychotic juice cleanses is that you never eat. At least with this one I can have food.
This recipe is tweaked from Goop and it tastes exactly like the ginger carrot dressing at Benihana. If you went as a kid, you’ll remember it well.
Every single birthday party for at least 3 years took place at Benihana.
I think it’s safe to say that I love English things. I have an English dog (hi Amelia), an English car (hi Mini Cooper), I love baking scones and drinking tea with a splash of milk in it and I love reading English literature. I also grew up watching English dramas on PBS, including most recently Downton Abbey.
Next month I’m headed to London with Grey Poupon to visit a few Downton Abbey locations, including Highclere Castle. Imagine forty exclamation points because I feel like that expresses my true excitement. I can’t wait to sip tea in the same rooms as Edith and Mary and Sybil. (I miss her!)
To kick things off, I’m sharing this recipe for Welsh Rarebit.
Now, when I first heard the name of this recipe I swore it had rabbit in it or something. I dunno! It’s confusing! Rarebit…rabbit. They sort of look alike.
If you don’t know what it is, Welsh Rarebit is basically a beer sauce that’s typically poured over a piece of toast. I love melted leeks so I added that to the bread for a bit of an onion flavor.
I was watching the new season of Mind of Chef the other night and it’s goooooood. Oh man, I want to make and eat every single thing Gabrielle Hamilton makes on the show. There was an episode that especially stood out to me; it was all about “garbage” and waste. She, like, many chefs is constantly thinking about waste. It’s pretty incredible how many times she uses a broth over, how she reuses scraps and how she uses “waste” in other dishes in new and unexpected ways. It shows how clever and smart and conscious she is.
I, too, think about waste. Running this food blog, I’m often left with leftovers. I think about storing them, rolling leftover ingredients into another recipe and blog post. This means fresh herbs are stored in bags with a damp paper towel (do you do this? they last SO much longer), cheese are stored in bags and containers help with leftovers.
Today I’m teaming up with Glad to talk about World Food Day, which is next week (October 16th). World Food Day is about taking a stand against worldwide hunger. The mission is to protect food so it stays fresher, longer. It’s about being a bit aware of our consumption and of our food waste.
For each black & white food photo you post and tag #GladToShare, Glad will donate $1 to international charity Free The Children to provide a nutritious meal for a person in need in communities around the globe. Visit Glad to learn more about how you can take a stand against global hunger in honor of World Food Day.
It’s a question I asked myself the other day and my response was: Way, WAY too long ago! If you have the same answer as me, then this recipe is for you and you and YOU!
It comes together in minutes. Like, it’s absurd how easy it is. It’s perfect for gatherings…maybe Labor Day gatherings? It’s all about late summer right now and this uses it all up and puts it on a carb. YAS.
It starts with garlic bread. I usually like to roast a few cloves but I was a bit impatient for that so instead I just slowly sautéed a few cloves in some butter. Took maybe 5 minutes. I put them through a garlic press which I apparently had back in a drawer. If you don’t have one, then you can just smash the cloves with the back of a knife and mix them into some softened butter. BOOM! HEAVEN!
I’ve beens slightly obsessed with sun-drying things. I usually make kale chips in my oven about once a week because it’s super simple and I love crunchy things. But right now, since it’s summer and hot AF, I’m trying to avoid turning on my oven.
Of course there are exceptions: Hatch Chile Cornbread (coming soon), pie (always) and other delicious things. But these foods HAVE to be made in an oven, veggie chips and other things can be made in the hot summer sun.
These aren’t really recipes I suppose; instead it’s just a post to share what I’ve been up to. Maybe inspiration?
To start, I’ll say that I used these mosquito nets because I don’t like the idea of flies on my food. Do any of us?!
I took these cherry tomatoes, halved them and then placed them on a parchment-lined baking sheet. I placed them in the sun for about 2 days and boom! Sun-dried cherry tomatoes. They’re so sweet and tart.
I’m excited to bust these out in November and put them in all sorts of pasta. Of course, I’m just gonna eat the chips with like a glass of iced tea.
As I stated above, I cannot live without kale chips. I eat them constantly. I loooove ’em. Have you ever eaten a bunch of kale chips and then tried to talk to someone?! There will be shards of green all up in your teeth–it’s not a good look!
I rubbed the kale leaves with a bit of olive oil and salt and set them outside for about 2 days. They were crispy as could be.
The same with the zucchini chips, except I didn’t use any olive oil and just salted them.
You might be giving me side-eye right now. Skeptical side-eye. It’s ok. I get it. Tomato and watermelon are a bit of a weird combination.
A few years ago I walked into one of those very LA cold-pressed juice shops in Venice. Not to go on a juice cleanse, oh no that would never work. Instead I just like to have some juice as a bit of a late-afternoon snack. (It’s better for this overly energized human than coffee.)
Anyway, the flavor that jumped out at me the most was watermelon tomato and lime juice. I was intrigued and was surprised at how delicious and refreshing it was. So, here you go. As a popsicle now!
For this recipe, I teamed up with McCormick Gourmet. The hit of cayenne pepper and salt add a nice savory quality to this popsicle. If your watermelon is super sweet (mine wasn’t), feel free to skip the sugar.
It’s a super refreshing snack when it’s sweltering outside.
As you may know, I’m what the world considers a grilled cheese enthusiast. I’m not sure there’s another sandwich that can make me feel all the feelings of warmth, comfort and just plain ol’ fun. For this post, I teamed up with Tillamook, the farmer-owned Co-Op from Oregon, to inspire you to create your own all natural, veggie-filled, gooey, delicious sandwiches perfect for a spring party with friends. Every single party in life should have a Veggie Grilled Cheese Bar. HELLO! This is the definition of comforting fun!
Spring is finally here, which means all of my favorite farmer’s market vegetables are back in season. I always miss them in winter. Winter veggies aren’t my favorite, but spring? YASS! These grilled cheeses aren’t difficult to execute, no, not at all, but like anything simple, the amazingness is in the details. This means paying attention to each and every ingredient carefully.
We’ll start with the most important part: da cheese. Tillamook cheese is naturally aged, made with milk from cows not treated with artificial growth hormones and contains no artificial ingredients. This is the real deal when it comes to cheese. Tillamook has actually been making cheese for over 100 years! I vote for giving people a few options. I went with Tillamook Sharp Cheddar (a classic), Tillamook Pepper Jack (for the people who love spicy a.k.a. me), Smoked Medium Cheddar and lastly, Smoked Black Pepper Cheddar (my favorite).
Also, don’t be shy to mix and match them. My favorite combo was sharp cheddar with the smoked black pepper cheddar—it was glorious!