Two days ago, I made pie. Apple pie, to be specific. I was testing out a new recipe, and while it was a good apple pie, it wasn’t great – yet. I’m working on it :). It involves sea salt caramel, honeycrisps, and a super flaky pie curst. Anyways, whenever I make a double crust, I always end up with some leftover pie crust. I usually just wrap it up and stick it in the fridge to use for a mini tart, hand pies, or galette. I had some fat, juicy blueberries (probably the last of the season …) and a wistfulness for summer to return, so I made a blueberry galette. Classic, simple, easy as pie (see what I did there? :)).
According to Tastespotting, September is both bourbon month and breakfast month. They went on to joke about a bourbon breakfast. Well, I don’t joke about things like this, because you know what? What’s wrong with a little bourbon with breakfast? Nothing!! Let’s make some homemade challah and use that for a boubon maple bacon french toast.
I have some exciting news! I submitted this recipe to Edible Boston’s “Reader’s Recipe” contest. For the Fall 2014 issue, the contest was sandwiches!!! Having just received a George Foreman grill as a present, I had JUST developed this recipe and fallen in love with it. I’ve been itching to share this with you all for weeks, but I crossed my fingers and held out until I heard back from Edible. Now that the issue is out, you can check it out here.
I just love caprese. It’s one of my favorite pizza, sandwich, or salad types. The simplicity, ingenuity, and freshness of the basil-mozzarella-tomato combination is just golden. I decided to give it a little bit more complexity by adding caramelized peaches and prosciutto.
Happy 中秋节 (Mid-Autumn Festival)!!! This year, it falls on today, September 8th. I have something special to share with you all – the pork mooncake. A savory mooncake. Before you wave me away and claim that mooncakes are sweet and filled with yolk, lotus paste, and red bean filling, I would like to say that this is a traditional mooncake eaten at Mid-Autumn Festival in the JiangSu region (Shanghai, Suzhou area). In fact, some refer to this as 苏式鲜肉月饼, “Suzhou style mooncake”. The mooncake that is most well known and sold in mountains of boxes in Chinese supermarkets are Cantonese style mooncakes. In fact, Two Red Bowls has a great recipe for this.
Personally, I prefer the pork mooncake. The Cantonese style one is a little bit too greasy for me, although occasionally I do feel in the mood for the yolk filled ones. Of course by that time it’s not Mid-Autumn Festival anymore, and I can’t find it anywhere. The pork mooncake has a super flaky dough surrounding a savory, aromatic pork filling. When I say flaky, I mean FLAKY. Literally, paper thin pieces of dough will flake off at the slightest touch. Biting into a mooncake is like inhaling thin pieces of pastry. It’s a good feeling, trust me.
We celebrated it yesterday, with friends and good food. To commemorate mid autumn festival, I made all Asian dishes: the meat mooncakes, scallion pancake, pork belly buns, spicy yakiudon, and green beans.
Step by step photos included for your convenience :).
I hope everyone had a fantastic Labor Day weekend! Let me tell you a little bit about mine. It includes photographing a wedding on the beach, food trucks, a friend’s personal garden of eden, and college reunions.
What foods come up in your mind when summer finally starts? For me, it’s ice cream, grilled vegetables, salads, berry pies, cocktails, and tacos. Tacos are such an outdoor food, don’t you think? I still remember the best taco experience I’ve ever had: cabrito tacos and pork tacos in Monterrey, Mexico. Alex and I flew down to Monterrey to attend Sam Hurd’s workshop. You can read about our experience here. Naturally, I wanted to try as many local foods as possible. Surprisingly (or not), I spotted familiar chain restaurants such as Chilis and Applebees! Alex and I avoided these restaurants. They aren’t even restaurants we’d go to in America, so why waste our time there in Mexico?
What a mouthful. Lavender honey peach buttermilk pie. What can I say? I love putting together different flavors, and honey and lavender are just subtle enough to be placed with peach. This custard pie is sweet, refreshing, and permeated with the peach flavor. Topped with a greek yogurt cream and honeycomb, I can almost say it’s healthy. Well, not really, but the point is, it’s not exactly the most unhealthy dessert right? I used lavender as a secondary taste, and it worked out really well in this pie. Lavender can often be an overpowering flavor, so I ground it up with sugar – think of it as using a lavender scented sugar, if you will. The point is, it’s August. Peaches are ripe. Go pick some peaches. And make this pie. Continue reading →