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Pumpkin Cinnamon Buns with Date and Walnut Filling
With fall in full swing, and Halloween and Samhain only a day away, it’s time to break out the pumpkin spice buns. Now, I’ve made plenty of sweet breads on the blog before ( pumpkin chocolate babka, cinnamon walnut challah, and orange and cardamom sweet rolls to name a few), most of which are heavily spiced and heavily festive. This one is no exception. I like what I like, okay? This recipe, however, is the first on the blog to feature the look, technique, and texture of a classic cinnamon roll (think Cinnabon). While it’s nothing fancy, it is something that can be tricky to get just right, especially when…
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Risotto with Pink Oyster Mushrooms and Cinnamon
It hasn’t stopped raining for two days. My soul is waking up a little bit, and in some ways, it’s an uncomfortable transition. I think a lot of Busy People Who Don’t Like Being Busy can probably relate… but when I’ve got too much on my plate, I sort of turn down the volume on my emotions, relationships, and the things I tend to enjoy. Which, go figure, makes the work I’m so flooded with, a bit boring despite its creative nature. I’m glad it’s changing. I’m glad I’m slowing down and coming back. And pink mushrooms instigated that change. I’d gone to the market for some pretty heirloom tomatoes.…
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Japanese Dinner Party | Chashu (Braised Pork Belly) with Cold Soba & Cucumber Salad
Chashu, i.e. Japanese braised pork belly, is Japan’s gift to the world. Most Americans may be familiar with its place atop a steaming bowl of tonkotsu ramen, but the dish is much more versatile than first glance implies. The thin slices can be individually frozen and stored together in the freezer for months (we ALWAYS have some in our freezer). And while you can absolutely pop a few pieces into your instant ramen for a 5 second glow-up, they can also be used in stir fries, with dumplings, or on a simple bowl of steamed rice. If you thought bacon made everything better, get ready for a life upgrade. Now,…
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Chicken and Wild Rice Soup with Shiitakes and Vermouth
If you’ve ever made martinis at home before, chances are you have a bottle of vermouth sitting in the back of your fridge, slowly turning to vinegar. Well, maybe you don’t. But I did! And that’s what inspired this recipe. Even a quite dry vermouth is going to be a sweet alcohol compared to most, and I had a lot to get rid of. So I needed some extremely earthy, savory flavors that could ground all of that sweet tanginess. And boy, did this do the trick. I started with a base of my “creamy” chicken broth (which is just my regular chicken broth at a rolling boil instead of…
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The Best Banana Nut Muffins {Ever}
The Best Banana Nut Muffins (Ever) For the Batter: 1 1/3 c. all purpose flour 1/2 c. packed brown sugar 1 t. baking soda 1/2 t. salt 1/3 c. coconut oil, melted 3-4 overripe bananas, mashed 1/3 c. Greek yogurt 1 egg 3/4 c. finely chopped walnut or pecans 1 t. cinnamon (opt) For Streusel Topping: 1/4 c. butter (cold and cut into small cubes) 1/4 c. flour 1/3 c. brown sugar 1 t. cinnamon 1/2 c. finely chopped walnuts or pecans To make streusal topping: Add all streusal ingredients to a small bowl and mix with a fork or with your fingers until the mixture resembles pea-sized crumbs. Set…
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A Japanese Picnic Pt. II | Onigiri Two Ways
Onigiri (Japanese Rice Balls) Two Ways For the Onigiri: 1 c. uncooked calrose or Japanese sushi rice water 1/2 t. salt 1 T mirin For the Fillings: finely chopped kimchi, liquid squeezed out tuna Salad (add mayo, mustard, and spices to your taste, but don’t make it very wet/mushy) nori sheets, cut into strips sesame seeds (regular or black) To make the rice: Add the rice to a heavy, medium-sized pot or the bowl of your rice cooker. Add enough water to cover the rice by a centimeter, then mix with your fingers until water becomes milky and opaque. Strain out the water, and repeat the process until the water…
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A Japanese Picnic Pt. I | Wasabi Coleslaw
Japanese-Inspired Wasabi Coleslaw 1 medium sized head of bok choy or napa cabbage 1 c. shredded or julienned daikon radish 1/4 purple cabbage, shredded 4-5 green onions or scallions, finely chopped 3 T rice vinegar 1/2 c. mayonnaise 1 t. wasabi paste (or to taste) 1 T white sugar 1/4 t. ground ginger 1/2 t. garlic powder 1/2 t. salt For the coleslaw mix: Thoroughly rinse bok choy or napa cabbage, then cut into thin slices or shred. To a large mixing bowl, add shredded cabbage, daikon radish, purple cabbage, and scallions. Toss to mix. For the dressing: In a small bowl, add vinegar, mayonnaise, wasabi paste, sugar, ginger, garlic…
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Garlic White Bean Soup with Kale and Bacon
I know soup season is over… but I’m not going to stop being me, okay? I’ll do my best to refrain from soup, but it’s going to happen sometimes. Even when it’s above 70 degrees outside. Now, this recipe in particular was inspired by my firm belief that enough garlic will send any cold attempting to take over my body packing. Is this belief rooted in science? Not really. Does it probably only work because of the placebo effect? Possibly. But I’m a willful believer. And I had the sniffles. So needless to say… if you’re not a fan of garlic, just move along. This recipe ain’t for you. It…
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Pistachio Chiffon Cake (Alien Free)
I scoured the internet. For days. And I couldn’t find a pistachio cupcake recipe that wasn’t neon green. This started about three weeks ago when I was browsing things-I-don’t need at Costco, and fell upon a bag of very well-priced, pre-shelled pistachios. I told myself I’d be a fool not to utilize this rare and important opportunity. So, you know, I put them in my cart along with the coffee scented honey, hibiscus hard cider, 4 pound bag of goji berries, and a cheese I can’t spell. Upon returning home, I began doing a bit of recipe research for some pistachio inspiration. Pinterest, Google, and Instagram were filling my feeds…
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Bastard’s Burgundy– My Version of Beef Bourguignon
Beef bourguignon is one of my favorite things on this earth. I was recently telling Myles that this blog may end up being 95% soup, stew, and bread recipes. That was never the intention… but standing over a bubbling cauldron– or, you know, enameled dutch oven– fills me with all the satisfaction of my childhood kitchen witch fantasies. Bread is similar in that it can feel very old-world. Very slow. Very ritualistic. So gastronomically therapeutic. And I love that. Also, this stew is just good. So if witchy aesthetics aren’t the reason you’re here, this stew should be. It’s velvety, it’s rich, and it’ll make you want to take a really…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
