Ingredients
Instructions:
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Assembly and Cooking:
Derived from extrapetite.com Ingredients
Instructions:
9 pounds of pork, 9 hours of roasting, and enough food for 19 people! Weekend 2 of new recipes, QUARANTINE MEATS edition!!! This was a bit of work... from finding this huge chunk of deliciousness at the grocery store to marinating the day ahead and roasting for the whole day, but it was so fun to make our own Carnitas and taco fixings (homemade guac is Andrew's new fav)! A truly juicy delicious mess with crisp, savory edges."
Ingredients
Instructions:
Adapted from the Woks of Life Ingredients: For the chicken:
Steps:
Preparation
My Godmother drove from San Francisco because I promised her these pancakes. In all honesty, I was a little scared because I never made these before and for the price you pay for them in Japan, I figured it was really hard to make. I spent days watching videos, scouring the web for recipes and reading recipe comments; I really wanted it to be the perfect Mother's Day breakfast. I settled on the simplest recipe (here's the link to watch for technique!), with just eggs, sugar, milk and flour, and tried it out the day before. It took 5 minutes to prepare the batter and 5 minutes to cook -- and it tasted *almost* like the ones I had in Tokyo. The next day, I made two more batches, fiddling with the amount of sugar, flour, and adding vanilla and salt for some enhanced flavor. I'm really happy with the final recipe I've come up with (below.) It definitely is not a full-proof recipe, but it was a lot easier to make than I expected, and so SO much lighter/flavorful/better than our traditional Bisquick pancakes!" Ingredients:
2 eggs 3 tbs flour 1 tbs milk 1 tbs sugar pinch of salt (optional) vanilla extract(optional) Method:
Andrew came up with this recipe a few months ago and sent me a photo via Snapchat. I almost flew to Chicago to taste it (kidding, but it did look amazing.) He made it for me a few weeks later, and I knew it was going to be a staple in my easy recipe list. Since then, I've made a few adjustments to it myself, mostly to make it even easier, but it's mostly still the same flaky, egg-filled, sesame covered noodle dish!" Ingredients:
1 pound salmon 4 eggs Noodles Stir fry vegetables such as broccoli, snow peas or mushrooms, cut into small pieces and cooked (optional) Sauce: 4 tbs Sesame oil 1/3 cup Soy sauce 1 tbs Lemon juice 4 cloves Garlic chopped Garnish: Green onion Salt (to taste) Sesame seeds Hot sauce (optional) Instructions:
I love brunch, from the perfectly runny yolks and crisp potatoes to the hipster-diner aesthetic. But sometimes, brunch at home is exactly what I need for a cozy weekend morning. Eggs Benedict was a dish I ordered often when I went out because I thought it was really difficult to perfect the poached egg and creamy hollandaise sauce. Little did I know, with chef Kenji Lopez-Alt's strainer method and Andrew's natural egg talent, a typically $12-20 dollar dish, can be made in just 10 minutes at home!" Ingredients 1. 4 fresh eggs 2. 2 English muffins, split in half 3. 2 tbsp butter 4. 4 oz Nova lox, or smoked salmon 5. Dill or parsley (garnish) 6. Juice from 1/4 lemon 7. 2 egg yolks 8. 3 tbs salted butter, melted First, make the Hollandaise sauce 1. Beat egg yolks, lemon juice, salt, together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. 2. Heat in microwave for 15-20 seconds; whisk. 3. Add drops of water if the sauce is too thick Then, poach your eggs and assemble the benny! 1. Break a very fresh egg into a small cup, then transferring it to a wire mesh strainer and swirling it around. (This will drain away all the excess watery white, giving you a nice, tight egg shape that'll poach much more cleanly.) 2. Repeat with one more egg. Submerge the two eggs into a pot of boiling water. 3. Once they've settled down and sat in the water for about 15 seconds, you can very gently start moving them and flipping them with a slotted wooden spoon or a rubber spatula. The more the eggs get flipped and rotated, the better their finished shape will be. That said, you want to be very careful not to break them. 4. After three to four minutes, the egg white should be fully set with the yolks still tender. Remove from water and place on napkins to dry. 5. While you are cooking the other two eggs, toast English muffins in the toaster. 6. Top English muffins with lox, poached egg, a couple spoons of homemade hollandaise sauce, and dill/parsley. |
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