Cookbook Club – Sababa We used Adeena Sussman’s Sababa: Fresh, Sunny Flavors from My Israeli Kitchen as our April cookbook. Sababa means “everything is awesome” in Hebrew, and is the spirit Sussman uses in her Israel-inspired recipes. We did indeed have a sunny afternoon meal – go to my Cookbook Club site to experience the…
Tag: corn starch
Chewy Fudge Brownies
Cookbook Club – Texture Over Taste February’s cookbook was Texture Over Taste by Joshua Weissman. Weissman divided the recipes into 6 texture chapters – Crunchy, Chewy, Aerated, Creamy, Fluid, and Fatty. To explore all the textures we experienced, go to my Cookbook Club site. For now – my dish! When it comes to brownies, some…
Lemon Ricotta Cupcakes
I was gifted a bag of gluten-free flour, and had absolutely no idea what to do with it. I happened to see an article that said gluten-free flour is actually better for making cupcakes with a more even crumb, and since I’ve been wanting to figure out uses for my gluten-free flour decided – what…
Macau Egg Tarts
When I visited Japan I stumbled upon Lord Stow’s Bakery, which turned out to be famous for its Macau Egg Tarts (also called Portuguese custard tarts or Pastel de Nata). They reminded me of the egg tarts I’d grown up eating at dim sum, only the pastry was flakier and the filling seemed to be…
Fish in Black Bean Sauce
Fish in Black Bean Sauce is a common dish in Chinese restaurants, but it’s actually pretty easy to make at home! The black bean and garlic sauce is what makes this dish, and it works with a variety of different kinds of fish. Guessipe Toss the fish in 1 TBSP corn starch and set aside….
Salted Egg Yolk Pumpkin
I ate a fried pumpkin dish in a family-owned Chinese restaurant like 10 years ago and have been dreaming about it ever since. The pumpkin had a salted egg yolk coating that I couldn’t get enough of. So when I saw a package of salted egg yolks at the Asian market, I had to buy…
Passion Fruit Panna Cotta
In my opinion passion fruit is an under-utilized fruit. I love passion fruit’s tropical sweet-tanginess. So I’m ecstatic that I’ve recently come across a local source for purple passion fruit. I’m using some of the seeds to try to grow my own! Until that gets going though, I used some of what I got to…
Kabocha Squash with Ground Pork
I love the taste of squash, but it can be hard work to cut, remove the seeds, and peel. Kabocha is one of my favorite squashes because the skin is edible. It’s so much less work when you don’t have to worry about removing the skin, and it makes a hearty and delicious stir-fry with…
Spicy Garlic Tofu
Thanks to the air fryer I’m not avoiding frying tofu anymore, so I’m free to experiment with what I can do with fried tofu. At a local restaurant recently my boyfriend had a spicy garlic tofu that he wouldn’t stop talking about. I tried a bite and it was indeed tasty – spicy sweet with…
Air-Fried Tofu
Another win for the air fryer. I used to avoid using fried tofu in dishes because it was one more thing I had to stand over the stove and monitor. But now I’ve figured out how to air fry the tofu, and it’s a game-changer because I can just pop the tofu into the air…
Lemon Chicken Sauce
Grocery store shelves continue to be pretty bare as this COVID-19 craziness continues. But I did get a load of lemons from a friend. She threw them in my trunk as we waved at each other through the window of my car, which was a surreal social interaction I never thought I’d have, but thanks…
Sticky Asian Eggplant
My favorite kind of eggplant is the long thin Asian variety. They are so good in this sweet garlicky sauce. Guessipe 2 Asian eggplants, sliced into angled 1-inch thick pieces 1 tsp salt 1 TBSP corn starch Neutral oil SAUCE 1 TBSP kecap manis 1 TBSP soy sauce 1 TBSP brown sugar 1 TBSP water…