Category Archives: Recipes

Smoked Tofu Curry Noodle

tofu-curry-noodle

I spent the first beautiful weekend of summer in Ithaca, NY. Between hiking, ultimate frisbee, and yoga, I had a little bit of time to check out the local food co-op and grocery store.

Ithaca is home to a thriving vegetarian scene, including the landmark Mosewood Restaraunt, so I couldn’t wait to try the locally made organic tofu I found. Each individually-wrapped, golden brown block of Ithaca Soy Tofu-Kan cost around $2.00, and came marinated, baked and ready to eat.

After using it in this recipe, I fell in love with this ingredient. Continue reading

Exotic Cupcakes Win Hearts in Brooklyn

Monday night I participated in the pro division of the Brooklyn Kitchen Third Annual Cupcake Cookoff. Although I did not take home the title, it was more than worth the week long preparation that went into my three entries to meet such cool people and feel the thrill of competition running through my veins for the first time since, I dunno, my JV basketball tournament in 10th grade.

Originally, I planned to make cupcakes that could compete in the exotic flavor category. But two days before the competition I found out that as a pro, I was not eligible for any of the themed categories. I would be competing against 5 other pros in a “may the best man win” battle. I went ahead with my exotic themed cupcakes, which may have been a mistake, since the cupcakes that won–while super yummy–were more traditional.

A crowd favorite, all 3 batches of my Sweet Potato Cupcake with Chai Buttercream, Chocolate Rum Drizzle and Pistachio disappeared halfway through the competition...the first of any of the 5 pro competitors!

A crowd favorite, all 3 batches of my Sweet Potato Cupcake with Chai Buttercream, Chocolate Rum Drizzle and Pistachio disappeared halfway through the competition...the first of any of the 5 pro competitors!

My idea for the Sweet Potato Cupcake with Chai Frosting came to me days before the competition. It popped into my head while I was in the shower.

My friend Sara had just come back from India, and the first thing I had grilled her about was chai tea. She told me that the best chai in India is sold by chaiwallas (tea peddlers) on trains. They get on the train when it pulls into the station, sell the tea they just brewed, and get off before the train departs. Continue reading

Seared Tuna with Salsa and Kabu + Grapefruit Salad,

imgp0491

In the past week, I have realized, through conversations with two people, that I need to post more of my everyday meals. This is why: For me, most often what I make to eat is a product of whatever happens to be sitting in my fridge…or whatever looked fresh, was cheap, and/or I was craving at the market. Therefore, I didn’t see it as “worth it” to talk about it on my blog because a bunch of random stuff thrown together was no big deal.

But what I learned in those two conversations is that not everyone can do what I do, as I’d assumed before. Some people believe you need:

a. a recipe

b. a set list of ingredients

c. a whole day’s preparation

d. food expertise

in order to cook. It’s just not true! Continue reading

Guava Pie

guava_pie

Kristen provided the inspiration for this tropical winter dessert, which I made at her dinner party on Sunday. She wanted something that featured guava and cashews. All the other ingredients were just things she and Billy had laying around the kitchen…like Meyer lemon syrup!

This pie was so good that I wanted to share the recipe.

Basically, it is a cheesecake. But when I picture cheesecake, I picture something twice this size. So, I just called it a pie. But if you want to make an 8″ cheesecake, just double the filling ingredients.

Kristen and Anita’s Guava Cheese Pie with Cashew Crust

for the crust:
1 c. unsalted cashews
1 sleeve plain graham crackers, broken up
½ c. light brown sugar
1 tbp. ground cinnamon, plus one more if you really like it
1 tsp. each ground ginger, nutmeg, and cloves
1 ½ sticks of unsalted butter

for the filling:
½ c. canned guava paste, cut into small chunks
1 package cream cheese (we used Neufchâtel) at room temperature
¾ c. greek yogurt
2 eggs
1 c. Meyer lemon syrup, or ½ c. sugar simmered with juice of 2 lemons until syrupy
¼ c. flour
¼ tsp. salt

Preheat oven to 350°F.

In a food processor, pulse together all crust ingredients, except butter, until fine crumbs form. Transfer to a small bowl. Melt the butter and add ¾ of it to the bowl. Use your hands or a spoon to get it fully incorporated. Add more butter as necessary until the mixture holds a shape when squeezed in your hand.

Pour half of the crumbs into a pie plate and smash evenly on the bottom of the pan and up the sides to form a ¼” thick crust. Add extra crumbs as necessary to fill spaces.

Place in the oven and bake for about 8 minutes, until edges begin to color. Remove and allow to cool. Extra crumbs can be kept in a sealed container in the freezer for another use.

In a medium bowl, whip together the cream cheese, yogurt, eggs, lemon syrup, flour and salt with a rubber scraper or wooden spoon. Reserve.

In a small saucepan over low heat, melt the guava paste with a splash of water. Keep stirring until smooth, and add another splash of water, if necessary, to keep it from sticking.

Pour half of the cheese mixture into the crust. Drop a few spoonfuls of guava on top, and drag a toothpick through the blobs to spread them out a little, being careful not to puncture the crust below. Repeat with the remaining cream cheese and guava.

Place the pie plate in an oven-safe casserole dish or tray that has enough water to come half way up the sides of the pie plate. Bake 20 minutes, then rotate and bake another 20 minutes. Check to see if the pie is set (it’s okay if it still jiggles slightly just in the center) and if not, return to oven for 10 more minutes.

Remove from oven and allow to cool.

Slice and serve with black Colombian coffee.

Chawanmushi Style Poached Eggs

chawanmushi-eggs

I was so inspired by the host of my new favorite cooking show I decided to make up a recipe of my own. Here is a breakfast I made that is a cross between Japanese egg custard soup with fillings and good ol’ poached eggs. It may seem a bit fussy, but trust me, it is worth the effort. This meal was gone in seconds.

There are various ways to poach an egg, but the only foolproof one that works for me is the ladle method I use in this recipe. It is so easy you will feel like you have just skipped the school pep rally to go do wheelies in the parking lot! Continue reading

Make Your Own English Muffins

image courtesy of KingArthurFlour.com

Someone from my new favorite baking blog, at the King Arthur Flour test kitchen, posted this recipe for home made breakfast sandwiches. They look too good to pass up! Click the picture for the recipe, and let me know if you try.

Strawberry Cream Puffs

strawberry-cream-puffs1

For Valentines or the winter blues, nothing goes better with Champagne! Continue reading