Breakfast

Orange Flannel Hash

I love brunch at home. I set the table sort of fancy (even if I’m not taking a photo of it, well, not as nice but still!).

Going out to brunch in theory is awesome, until you get there and the wait is like 3 hours and you want to stab yourself in the eye, so then you end up going to an inferior place and eat a shitty version of the thing you really wanted.

This is why I only have brunch at home. At 10am on a Saturday, I’m not emotionally stable enough to venture out. This sweet potato hash thing-y is a play on red flannel hash. Have you heard of it? It’s typically making regular potatoes red by using a beet. Since this is using sweet potatoes, I figured it’d rename it Orange Flannel Hash. I think it works. I also considered calling it something with nest or basket in the title but I couldn’t land on anything. It’s late where I am, I cooked and shot all day and I just watched the OJ show so my brain is mush.

Orange Flannel Hash

Orange Flannel Hash

Orange Flannel Hash [click to continue…]

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Tahini Banana Bread

Have you ever looked at that list that Google publishes each year, listing out the most Google-d recipes?! It’s sort of fascinating and it’s really no surprise that banana bread is usually on the list.

People love making banana bread. And it’s sort of a duh, of course they do kinda thing because how often have you bought bananas with really good intentions.

You probably wanted to slice them over a bowl of oatmeal, put them in smoothies, eat them with a dollop of almond butter, etc. but then you prob forget about them only to find them brown AF on your counter, wilting away.

Tahini Banana Bread

Tahini Banana Bread

Tahini Banana Bread [click to continue…]

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Big-Ass Cinnamon Toast Crunch

If I could eat any meal, at every meal, until the day I die it would be breakfast. OF COURSE IT WOULD BE.

This recipe is inspired by one of my favorite cereals of childhood: Cinnamon Toast Crunch. I feel like there were a lot of high maintenance cereals, and cinnamon toast crunch was in that category. You couldn’t add too much milk and you had to eat that shit FAST. It got soggy a little too quickly for my taste but when it was crunchy and on point, man, was it good.

Other cereals that I loved as a kid:

1. Honey Nut Cherrios
2. Honey Bunches of Oats (I liked honey can you tell?!)
3. Raisin-Bran (I was a sheltered child!)
4. Grape Nuts (my life was terrible!)

Big-Ass Cinnamon Toast Crunch

Other cereals that I loved but only enjoyed at friends’ house bc my parents hated fun a.k.a. sugary cereals:

1. Cocoa Crispies (the leftover chocolate-y milk? heaven!)
2. Fruit Loops (so fruity!)
3. Frosted Flakes
4. Apple Jacks
5. Corn Pops!
6. And of course, Cinnamon Toast Crunch

Big-Ass Cinnamon Toast Crunch

This recipe was inspired by my love of cereal. This is obviously way fancy and bigger. Think of it like gigantic cinnamon toast crunch.

Ok I’m going to change directions rn. Do you know what bostock is? It’s like a fancy French toast. One of my favorite cookbook writers, Flo Braker, wrote about it a few years ago.

It starts with a syrup that’s brushed on both sides of preferably day-old brioche (but frankly you can use a fresh loaf too).

Then the thing I like to call “cinnamon smear” is mixed up, which consists of butter, flour (to thicken it), egg, sugar and cinnamon. This is smothered all over the thick pieces of brioche and then the entire thing is baked.

Big-Ass Cinnamon Toast Crunch [click to continue…]

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How to Make a Bomb Ass Bagel Sandwich At Home

So many good things are out in the world right now. All in time for a nice, chill and enjoyable weekend.

#1: Kendrick released some new-ish music.
#2: Netflix just realized a new season of House of Cards (byeeeee!)
#3: I have a bomb-ass bagel sandwich that has your cute little name all over it.

The first step to making a bagel sandwich at home is sourcing a really good bagel. For years this was really hard in LA but not anymore! My favorite bagels are from a truck (and newly-opened shop!), called Yeastie Boys.

They are so good. In fact last year a friend gifted 30 bagels, from Yeastie Boys, to Josh for his b-day and we had them in the freezer and every time we wanted a bagel, we’d warm it up in the oven and OMG best breakfast ever.

How to Make a Bomb Ass Bagel Sandwich At Home

The second step is making your own cream cheese. Remember when I made homemade cream cheese?! Game changer. Of course this isn’t required if you’re strapped for time. You can always just spike store-bought cream cheese with minced dill and Italian parsley.

How to Make a Bomb Ass Bagel Sandwich At Home

Next up, a perfectly square scrambled egg. Not gonna lie, I was going for that folded over egg situation that you find at McDonald’s and Hardee’s but the stupid rectangle cookie cutter I ordered off Amazon wasn’t big enough.

Regardless of what kind of equipment you have, you can always just make gently scrambled eggs and pile it on.

How to Make a Bomb Ass Bagel Sandwich At Home [click to continue…]

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Cabin Cooking: Scallion Black Pepper Biscuits

I’m pretty sure there’s a law somewhere that states that if you’re in a cabin in the middle of the woods, you have to bake biscuits in a cast iron with fluffy socks on.

I did just that this past weekend when Josh, Amelia and I headed to Big Bear for the Valentine’s Day/President’s Day weekend situation.

Cabin Cooking: Scallion Black Pepper Biscuits

I found this old, cozy cabin on AirBnB and booked it a month ago, when snow had just fallen and I was dreaming of a very snowy time. Unfortunately temperatures have warmed and a lot of the snow melted but it didn’t stop me from making a cozy ass breakfast for two (errr…three bc Amelia had half a biscuit).

Look at her in this parka. I mean….she hates me/it but also she loved the snow. I’d turn around and find her with her head buried in the snow and trying to bite it.

monkeyinparka-2

Cabin Cooking: Scallion Black Pepper Biscuits [click to continue…]

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Cheesy Arepas

This was sorta sometimes my breakfast as a kid.

My mom isn’t Colombian so this wasn’t something she made for us. Instead, it was something that my dad’s aunt taught me how to make. But since I was a lazy teenager, I never wanted to make them. I’d drive to this little Colombian restaurant near my house where they sold them frozen in batches of twelve. I’d just heat them up in oven and boom…breakfast, lunch, a snack.

They always were more cheesy than maybe they should be and I was totally ok with that.

[click to continue…]

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Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

How was your long weekend? I ended up staying in the apt all weekend long with the oven cranking, testing Valentine’s Day recipes. Yeah, that holiday is flying towards us quickly, have you seen the drug stores?! They’re like Valentine’s Day vom-ed everywhere.

I’ve also continued my diet situation and I’m feeling really good…except for those moments when a chocolate cake is on the counter and I have to stay N-O. DA STRUGGLE.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

One thing that I feel super chill about eating is this banana bread. The coziest of cozy foods will always and forever be banana bread. This is a bit of a healthier iteration utilizing spelt flour (my favorite) and oat flour. The butter was replaced with olive oil. There’s only a lil’ bit of brown sugar to make it taste delicious but it could easily replaced with coconut nectar or brown rice syrup, if needed. And I love the additions of cocoa nibs, millet seeds and dates. It’s a banana bread that’s yes, moist (shudder), but filled with great texture and flavor.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds [click to continue…]

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Silky-Ass Quiche with Gruyere & Fresh Herbs

Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.

It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!

I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.

I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.

The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs [click to continue…]

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Chocolate Caraway Babka Buns

I’m currently eating a cannoli mid-flight, making my way back to Los Angeles where Amelia and Joshua are waiting for me.

The past few months have been filled with lots of traveling and me going from one place to the next. This homebody is V excited to stay put for a while.

I’ve been wanting to make some form of babka for a long time because the spiral chocolate vibes make me super happy.

Initially I wanted to make something similar to these wreaths (aren’t they beautiful?!) but then I tried it and this dough, while delicious, spread (thanks to maybe too much butter). But, they work great when formed into a knot and baked up in a muffin tin! Second (or third time, can’t remember) was a success.

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns [click to continue…]

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Make a Matcha Latte

There is nothing difficult about this. Not even a little bit.

But for some reason I’ve always been hesitant about preparing matcha at home because I was afraid I would do it incorrectly. Green tea in Japan is serious business and there absolutely is a right way and a wrong way.

To make sure I was doing it right, I tried to go to a class but then I missed it because I didn’t have my life together so I did the next best thing: I watched LOTS of YouTube videos on the subject and I feel like now I can properly talk about making a cup of warm matcha.

Let’s start with what matcha is. With most teas, you simply steep the leaves in hot water, but with matcha you actually are consuming the leaves. Matcha powder is greeen tea leaves ground up very finely so they dissolve into the water.

To start, I like to sift about 1 teaspoon of matcha powder to ensure that all of the lil’ bits of matcha are broken up.

Make a Matcha Latte

I then pour about a tablespoon of hot water into the bottom of the mug.

Make a Matcha Latte

I then whisk away until a loose paste forms. This part is very important because you want to make sure any bits of matcha have dissolved.

Make a Matcha Latte

Make a Matcha Latte [click to continue…]

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