I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.
That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.
So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!
My eyeballs sting and I’m dosing off which means I really wish I could just write this entire blog post in emojis. That’d be easier.
I’d use emoji flames, emoji nail painting, emoji face with sunglasses. I’m thinking those illustrate my feelings properly about this chicken. I’m feeling myself!
I once dated a Jamaican dude who taught me so many things about myself. A good jerk chicken recipe, unfortunately, was not one of them. It was one of those relationships you have when you’re young and need to learn what you don’t want, what doesn’t work for you. At the time nothing felt like a lesson, it just felt like heartbreak and agony and someone stabbing me in my chest. But after that relationship, I went forward in search of the exact opposite…haha. Is this mean? I’m thinking nah, I’m thinking it’s just a little real.
Anywaze, the one positive thing that came from that relationship was our eating adventures. It was high school, early college, so the food I ate during that time was either The Cheesecake Factory or Peruvian or Jamaican hole-in-the-walls. I ate more lomo saltado and jerk chicken in that time than ever in my life.
Have you ever met anyone who doesn’t like doughnuts? Well, if you have, those people are called monsters and I wouldn’t get too close to them.
It’s some sort of weird doughnut week or National Doughnut Day. Whatever. I barely pay attention to days like that (except this time I did) because doughnuts are great for any day, not just one day out of a whole year, duh!
Despite my attitude, here I am participating, drinking the Kool-Aid, following the rules. But only because this day coincided which my craving to create a chocolate-y cake doughnut that felt dense, very rich, decadent and unlike most baked doughnuts. This baked doughnut is legit AF. I’m in love with it. If I was a lunatic, I would eat like five in a row but I can’t because I try to be a reasonable person in my life but sometimes i fail. I ate three. And Billy ate like three, too.
Gazpacho has a special place in my heart. It reminds me of being a kid, sitting on our brown flower sofas, watching Pedro Almodovar movies with my parents and them laughing hysterically. I probably got about thirty percent of the jokes in his movies—I was way too young!
There’s a famous scene in Women on The Verge of a Nervous Breakdown when the main character finally recites the ingredients in her ex-lovers famous gazpacho: tomates, pepino, pimiento, ceboillia, una puntita de ago, sal, vinegar, pan duro y agua. I remember my parents being like whaaaa, pan duro?! Translation: stale bread. The secret ingredient to any gazpacho, green or red is bread. Always.
That movie inspired my parent’s journey to making the best gazpacho ever. They did it. We had gazpacho every summer because of that movie. Today, I bring you a different version.
I made this green gazpacho in my new . I’m not gonna lie, I’ve always been a bit shy about pulling the trigger on investing in a Vitamix. I could always justify the cost because I cook so much, but the space was tough for me. My kitchen is small and some sizes are super large. But not this one! It’s smaller, can easily fit in my cabinets, has a container for smoothies, which I use daily, and the power behind this machine means my soups and sauces are super smooth! Since this machine has entered my kitchen, I’ve actually stopped using my food processor. I just use this Vitamix for everything: pesto, hummus, pulsing dry ingredients like freeze-dried strawberries. It’s my go-to.
May is gone. I feel like so much stuff happened in May that the beginning of the month feels like light years away. I didn’t do an April round-up because I sort of forgot and then by the time I did remember, I was like, did anything really even happen in April? And the answer is NO. April was boring A.F. But May was exciting. So much happened so I’m thinking we should jump right in.
Today is June 1st, which means nothing at all except that time is moving so very quickly that it’s gonna be Christmas in like a half a minute.
In other less depressing news, there are a few big things happening this week. Number uno: it’s doughnut week or something like that (I haven’t Googled it). Number dos: it’s Negroni week. I love both and if someone can figure out how I can have a doughnut and a Negroni and how they’d taste good together, LEMME KNO.
Have you eaten nougat before? It’s kind of like taffy or divinity or maybe I’d even describe it like a stronger, firmer marshmallow.
It’s firmer than a marshmallow but still soft and chewy. This particular nougat is spiked with strawberry flavor and pistachio. The strawberry flavor is added by pulsing freeze-dried strawberries into a powder and adding it to the egg whites just when you add the boiling sugar. It’s melts into the candy, infusing it with a strong strawberry flavor. YUM.
Well, Chicago was awesome. It was my first time in the city and I loved it a whole lot. By no means is this a guide of any kind (I wasn’t there long enough for that), but it is a round-up of places I loved.
The first night we ended up snagging a last-minute table at Fat Rice. The food is interesting and delicious: Portuguese influenced Asian food. It’s spicy and flavorful and full of combinations I’ve never had. And oh man, the potstickers were attached to this crepe/almost-Parmesan-crisp-like thing. I feel like I’ve had a lot of potstickers in my life but these were way different and cool.
The drinks were good too. It got dark quickly so this was the only photo I took worth showing and luckily it was one of my favorite dishes: da prawns.
The next morning I went to Intelligentsia in Logan Square. A lot of people were recommending other coffee shops but my morning coffee needs to be near where I’m staying because no one wants to talk to me/interact with me before I get it my body, you know?
I live near an Intelligentsia here in LA and the thing I loved about the Chicago Intelli was the lack of people. I went in, they were nice, I got my coffee, walked out and drank it! SIMPLE!
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.
Are you giving me side-eye right now? I’m pretty sure I know what you’re thinking. This is weird. You’re not wrong; putting green chiles in chocolate pudding is weird but it’s also really cool and interesting.
I think we’re all pretty used to the idea of spice and chocolate together. But it’s usually more like chipotle pepper or Ancho chile pepper, not green chiles, which aren’t really all that spicy at all.
This is another New Mexico-inspired dessert. When we had dessert at the Santa Fe Cooking School one of the desserts had butterscotch with diced green chiles. I loved the combination of sweet, rich with the pieces of green chile so I took that idea and made this.
I’m on my way to Chicago for no reason at all other than to hang out. How amazing is that?! I wish I could bottle up the feeling right before a trip. You’re running errands, packing, washing clothes, and while normally those are really lame things to do, it’s actually ultra fun when they’re for a vacation vs. normal life.
This salad has Memorial Day written all over it. It’s large format or whatever you want to call it. Basically, it’s a big-ass salad for hella ppl.
Do you have cherries yet? I feel like LA/California gets produce weeks (sometimes months!) before the rest of the country so it’s hard for me to gauge if this is a useful recipe or totally pointless. ¯\_(ツ)_/¯