I had a goal last year to learn how to cook Asian food and to cook it well. I have been cooking Asian food for awhile but never felt my food was as good as the local Thai, Japanese, or Chinese fare. So I was bummed. Once I set the goal of learning this amazing and delightful cuisine, I found a couple unique resources that changed my style of Asian cooking completely. It was just perfect timing. The first resource is Rasa Malaysia written by the lovely Bee: a blog full of mouth-watering recipes that have methods I hadn't seen before in other Asian cookbooks or recipes. Because of her, I was able to confidently serve Kung Pao, with no hint of shame, but instead beaming with satisfaction. Because dang it, I finally nailed it (thanks to Bee of course!).
I am in love with this cheesecake. It was very therapeutic to create, with such pure and straightforward ingredients: the creaminess meeting the lemon zest, served with another level of deliciousness by the homemade caramel sauce being poured over the tender cake. I also love eating a cool dessert in the middle of a hot summer, and up the ice cream factor by freezing it first then serving. Give it a try. You will be wishing you made a double batch.
I originally took these photos last summer during the pretty monsoon season. I always loved how these photos turned out and thought it a shame to never post on this delicious potato soup.
Quick post to share about this tart and robust vinaigrette. The main ingredients are Kalamata olives and rosemary. It makes a lovely addition to your basic garden salad, or Mediterranean salad. I also love the color, oh, and it's easy to make too!
I hadn't made bread in awhile and wanted to replenish my sourdough starter... so this is what happened. So what's in the loaf: naturally fermented sourdough starter, Mediterranean olives, fresh rosemary, garlic, and Himalayan Pink Salt. I've really been into Himalayan Pink Salt lately, so many benefits from adding minerals we're lacking in our diet to helping regulate hormones (potentially research this on your own).
I've always loved pizza. I'm not sure if it was the Ninja Turtles influence as a kid, wondering why I couldn't eat pizza for every meal; but I'm sure I would have loved it (sans the anchovies or peanut butter and jelly of course). Throughout the years I've discovered what I really like in a pizza, and each pizza I make it gets a little closer to perfection.
Sourdough has been quite the journey for me. I won't go into too much detail with my sourdough history as you may have already read the initial post on this. I have to mention though that this particular sourdough has been my favorite in terms of appearance, mentioning that the exterior and interior texture were quite nice too. The reason I loved this particular loaf was because it puffed beautifully, I loved the natural crack down the middle, the deep color was gorgeous, and it was crunchy on the outside but moist on the inside!
This summer I learned how to make my own sourdough bread, from my own sourdough starter. The major things I struggled with throughout this process were: #1 Making the bread actually taste "sour" #2 Making it look like a proper loaf rather than a flat oblong thing #3 Finding a baking method that was most conducive to a crunchy crust with a moist interior
My husband and I love Indian food. It was one of the first cuisines we started trying to master when we first got married. We loved eating at Indian Restaurants, and as quick meals serve up the ready-made-packs of Indian food too.