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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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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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Basic Dutch Baby + Savory Spring Dutch Baby with Hollandaise
For anyone who doesn’t follow my Instagram, Myles and I have big news: we’re chicken parents! Even though it’s been more dreary than sunny the last while, we’re buzzing with the idea of spring. I have nearly all of my plants started (I keep saying I’m done, and then I buy more seeds… oops), and the chicks have officially entered their ugly-teen-stage. Things within the house are very much alive, just waiting to burst through the doors once the weather allows. Really, once the man who’s building the house next door allows. We’re situated at the top of a little hill in our little town. It’s nice during flood season…
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Corned Beef and Cabbage with Honey Carrots and Savory Bacon Mash
The sun is shining and it’s almost forty degrees! My heart is singing. There still snow on the ground, but I wanted at least a hint of spring while I write this post. St.Patrick’s Day has always been a marker of more tolerable weather for me. In fact, that’s really all I liked about the holiday until recently. Truth time: I’ve never been a fan of corned beef. Something about it just didn’t taste like meat to me. But it definitely didn’t taste like a plant either. It messed with my stomach. Turns out, most of the packaged, pre-brined corned beef you can buy has been curing in that pickle…
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Panna Cotta with Blood Orange and Rosé Gelee
Panna cotta is fancy milk Jell-o. That’s it. That’s all it is. And it’s almost as easy to make, but way more impressive. If you’re from anywhere in the midwest, you’re probably very familiar with the various Jell-o salad concoctions that end up at the local potlucks. Well, this is easier to make than most of those, but it sounds, and looks, way more sophisticated. And I guess it kind of is, because it’s Italian, and that gives any dish auto-classy points. This particular version could also be classified as a sort of Jell-o shot, if you don’t cook the alcohol out of the wine. Like I said, classy. On…