Remember last week when I made homemade cream cheese and I told you to save that whey?!? Yeah! I put it in hamburger buns. Yass! And since I think I’m particularly clever, I wanted to tie it back to a bagel by adding the “everything” mixture to the top of the burger bun.
Well, I’m pretty happy. I currently feeling myself. I’m patting myself on the back. Skipping in the street. I think I’m smart, but mainly I’m just stoked about making another delicious thing that involves carbs.
If you’ve never made hamburger buns, you’re in for a lil’ treat because not only are they super fun to make, they’re not too, too difficult either.
These buns were tweaked from King Arthur’s Flour, which in my opinion, has the best burger bun recipe out there. The whey gives these a softer texture but not so soft that it feels like cheap, store-bought white bread. It’s sort of in between of what you would get if you used half water and half milk.
3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
I’m back from Chicago where I ate and drank waaaaay too much. I realized that I’m too old for that shit. I’ve never been a big drinker but omg now I’m even less so because it seriously makes me feel like I might die. But it was fun and worth it. I’ll be doing a lil’ round-up of a few of my favorite places I visited…maybe tomorrow or the next day.
But first, recovery food. Poke restaurants are popping up everywhere in LA. It’s the hot new thing, unfortunately most of them are not near my apt so out of pure laziness because I’m allergic to driving and traffic, I make them at home. Also, I love making things at home because it means I can add what I want. I DO WHAT I WANT!
I like using really delicious, fatty salmon I get from McCall’s Meat and Fish Co., but really any sort of ahi tuna or other sushi-grade salmon will work.
This is obviously more of an idea than a recipe. I mean, I do mix the sauces together and I do make my own furikake and I do whisk together some mayonnaise and Sriracha but you can just eyeball all of these things. No need for measuring spoons.
A few weeks ago, I piled a bunch of the kitchen items I use on the regular to share with you all. When I did so, I felt like I had way too much for one post, so I figured I’d break it up into two posts. It also bought me some time to buy some new baking sheets because the ones I was using were not ok.
It’s like when you’re wearing a pair of white socks with heels that are stained even though they’re clean and then when you take off your shoes for bowling (or something like that), you feel the need to explain and be like, GUYS, THESE ARE JUST STAINED LIKE THIS!
Exactly like that…but with baking sheets.
Here is the rest of the stuff I love and can’t live without.
I get this question a lot: What should I buy for my kitchen? What do you use? What’s worth splurging on and what’s worth getting the average stuff on?
Well, after years of running this blog and cooking nearly every day, I feel like I’m finally at the place to really give my two cents on what’s important and what’s not. I thought of really scrubbing all of my pots and pans for this post but you know what, this is what they look like because I use them A LOT.
When I took all the stuff out of my cupboards and put them on this table it was kind of a lot of stuff, so there will be a part dos, but here’s the first round-up of my favorite kitchen stuff!
Have you ever excitedly eaten something green, forgot you ate something green, and then talked and talked to all sorts of people you don’t know all that well?! I mean, maybe you even smiled and laughed a whole lot more than you usually do. You were feeling the moment.
And then you went to the restroom, as humans do, to only then look in the mirror and see a gigantic piece of GREEN THING stuck in between your two front teeth. UGH.
You know what the blogging equivalent? Accidentally hitting publish and not realizing it and then the next morning find your half written post up on the internets for everyone to see. UGH! That happened with this post.
I had a piece of blogging piece of spinach stuck in my teeth for like a while and it was not ok. But I’m over it and moving on so here we are…preserved lemons. Let’s preserve them.
Preserved lemons are basically lemons that have been salt packed and pickled in their own lemon juice. Think of it like the confit-ing of the pickle-world.
I like to add spices to mine like coriander, bay leaves and cinnamon sticks, but really you can include all of them or none at all. All you really need is salt.
To start, you make an X in each of the lemons and then you rub each one with a good amount of salt. In a jar they go for thirty days. After that you have preserved lemons that you can cut up and add to all sorts of dishes. In thirty days, I’m not kidding, I’ll be sharing a follow-up post to these!
Cooking fish in a papillote will forever remind me of going to Benihana as a kid. The chef (after he caught a shrimp tail in his hat) would always make my mother her favorite: a piece of salmon steamed to perfection in a piece of folded parchment. It was the first time I saw this technique, and I imagine it was my mom’s first time, too, because after that she always cooked her fish this way. “It’s healthy and easy and no clean-up!” she would always say. My mom, like all moms and lazy adults with no children, hates doing dishes so this technique is great to ease this sentiment.
Today I teamed up with Samsung, who recently put together these beautifully shot videos with some amazing chefs (Christopher Kostow? Whoa, hello!) on some of my favorite techniques. I personally love cooking technique and since I didn’t go to culinary school but have somehow found myself cooking for a living, I often times need videos likes these for reference. They help when I need to brush up on the basics.
I don’t discuss failures very often because a lot of the time, they’re sort of boring stories, i.e., my leavening ratio was off, the dish was bland, spices should’ve been toasted, etc. They’re not really all that exciting, but I think talking about them is important because probably from the outside it looks like I ace every single dish and the reality is that I don’t. AT ALL. And also, we all know perfection is dull. Is there anything more boring than perfection? No.
Today I was hoping to share with all of youse a beautiful silky smooth recipe for Homemade Yogurt. I started out hopeful. I did a ton of research and settled on the fact that there was no way I was going to buy a yogurt maker. Because A: I don’t need another kitchen gadget. B: I don’t make that much yogurt to justify the cost.
So, I did what a lot of people suggest: I mixed in a teaspoon of sugar into 2 cups of fresh milk (just to encourage the bacteria) and heated it to 170F-180F. At this time, the milk should cool to 110F. I did this. And then I mixed in about 1/4 cup good-quality Greek yogurt. (I wanted the two strands in there, so I used Greek.) I transferred the liquid to sterilized jars and left them out on my counter to sit. I’ll admit that it was drafty in my apt. It’s winter (ish) in LA after all. After around 8 hours, it was still super milky. I put it in the fridge thinking it would firm up. NOPE.
Ok, second try. I turned my oven on and set a baking sheet with the soon-to-be-yogurt on top. The oven was set to nearly 400F so it was really, REALLY warm in my kitchen. Six hours later, STILL LIKE MILK.
Tried it again just to make sure I didn’t mess up a step. NOPE. Still the same.
Josh came home, examined the yogurt and told me that at his restaurant they keep it out for longer, they move it from different places within the restaurant depending on the temperature and that it actually is fickle. It’s not an exact science.
UGH! As a person who writes recipes for da innanet, I can’t deal with the fickleness, especially when we can just buy damn yogurt for like $3. Why would we deal with the moodiness of yogurt?
If we’re DIYing something that we normally would just buy, my motto is that it needs to be less expensive than buying it at the store and the process needs to be easy because time is valuable. So, rather than attacking this for a fourth time, I decided to let it go. I decided that maybe I should just buy yogurt because making it at home was too dramatic and too uncertain and I don’t have time for dat. And I’m guessing neither do you.
So, here we are, first failure of 2015.
I’ll promise to share more failures in the future. I think they’re important. Also, if you’ve successfully made yogurt in the past, LET ME KNOW YOUR WAYS!
I do things at the holidays I don’t always do during the year: I (attempt) to decorate every corner of my apartment; I bake any chance I get; and I put antler ears on Amelia and force her to take pictures with me. Basically, what I’m saying is that I embrace the season and try and make the most of it. A big part of taking advantage of the season is creating things, arranging things, and making my home look as pretty and magical as possible.
Today I teamed up with Target to show you a pretty and fuss-free dessert table. Treat-making is my favorite thing to do but I do know that during the holidays it’s tough to tackle a gigantic project for a party (I tackled a buche de noel on Saturday, more on that later!), so I wanted to give you something super easy: Cappuccino Truffles! The best part about this recipe is the fact that it requires a lot of downtime, allowing you to turn your attention to making the dessert table look as cute as possible. I wanted the dessert table to feel cozy (I know, surprising), neutral and natural, and rely on gold and silver to bring some sparkle.
The recipe starts with heating cream and pouring it over chopped chocolate, after a little stir action, it goes in the fridge to chill.
During this time, I hung this cute tree garland around the table. I also hung this wall garland I made a few days prior that consisted of some cedar, pine cones and tallow branches. All you need a bit of floral wire and a few nails! Super easy.
I hope you’re inspired to make some treats and make your space cute and cozy. ’Tis the season!
Prep Time: 2 hours
Cook Time: 3 minutes
Total Time: 1 hour
Yield: 16 truffles
Serving Size: 16
1 cup heavy cream
16 ounces bitter-sweet chocolate, chopped (chips are also fine!)
1/4 cup coffee granules, finely ground
1/4 cup instant milk powder
1 tablespoon powdered sugar, plus more for garnish
In a small saucepan, heat heavy cream until it reaches a light simmer. Pour the hot heavy cream over the chocolate and allow to stand for 2 to 3 minutes. Stir until smooth. Pour the chocolate into a shallow dish, such as a 9-inch pie dish, and transfer to the fridge to chill for 1 hour and 30 minutes.
Meanwhile, in a food processor, add the coffee, milk powder, salt and powdered sugar. Pulse until finely ground and mixed. Transfer to a shallow bowl and set aside.
Using a #20 ice cream scoop (or a melon baller), scoop out mounds of the chocolate mixture onto a piece of parchment or wax paper (they’ll look a bit like wonky circles—don’t worry!). Transfer to the fridge to chill for an additional hour. Remove from the fridge and using your hands, roll the mounds of chocolate to form a circle (don’t worry if they’re not perfect circles) and then immediately transfer to the fridge to chill for an additional 15 minutes. Roll the chocolate balls in the coffee mixture and place in mini cupcake liners. Keep refrigerated until you’re ready to serve, at which time, allow to stand at room temperature for about 30 minutes, just to take off a bit of its chill. Garnish, if you like, with a teeny dusting of powdered sugar.