Sometimes I’m very bad at listening to authority. For instance, any proper French chef I’ve ever worked for has always said that you must work your potatoes into tiny morsels using a ricer, food processor or stand mixer to mash them, and that you must never over-work your potatoes. Namely, never put them in the blender.
So, I put them in a blender. And sometimes the status quo is very false — my potatoes taste like a fondue deity version of themselves.
There are times, though, when authority is authority for a reason. Every good chef I have ever worked for has also always said to never change the temperature of potatoes too much when you are preparing them. i.e., if they just came out of boiling water and you want to mash them, don’t let them get cold again before doing so. You should only refrigerate once the entire preparation is done. Read more
Most of you might follow me because of my gluten-free recipes, or because you watch Tastemade on snapchat, or because you’re just trying to eat healthier. But the reason why I even started documenting my cooking was because I’m someone with very deadly food allergies and I wanted to show you ways to make recipes nut-free and dairy-free. I actually discovered my gluten intolerance developing the recipes for the first Bubble Child cook book!
You see, I have a really bad nut allergy — one that almost took my life when I was 10 after eating a Brazil Nut. Since I had to read the ingredients lists of everything I ate starting at a very young age, it certainly spawned a desire to make everything from scratch, which I think is one of the strong points of the recipes I share with you, but it isn’t something that is always light. It can be very difficult and very heavy when it’s not just a “diet” that makes you avoid food — it’s a question of life and death.
I am a bit outraged right now and it’s related to the cost of Epi-Pens. The Epi-Pen is the life-saving device that injects epinephrine into my bloodstream if I were to eat a trace of nut and started having an allergic reaction. This would give me the 15 minutes I would need to get the hospital before it was too late. Epi-Pens are not a luxury good for people with food allergies (or any allergy), they’re a necessity.
For instance, let’s say someone at a restaurant had handled Brazil Nuts before plating, say, a gluten-free sandwich for me and some of that just happened to get inside my sandwich and I didn’t notice it before taking a bite. That allergy is so bad for me that it is literally just the Epi-Pen that would give me the (only) 15 minutes to get to the hospital before my body stopped functioning. It’s really really important for me to have on hand.
I am delighted I asked you lovely things on snapchat what recipes you wanted me to make, because more than one of you said pancakes (were you conspiring?) and so, voila: here are some of the best pancakes I’ve ever had in my life, if I do say. I will say so. They’re oddly good.
And surprisingly vegan and gluten-free. Don’t say anything and the person you’re eating with probably won’t even know. 😉
This is a perfect summertime drinking quickie of a video. It replicates about how long it takes to make the beverage. And hopefully is not drunk quite as quickly.
“Stone fruit” sounds so fancy. I love how it includes all fruits I want to eat all the time but make their way into our mouths only during the warmer months. Peaches, nectarines, plums are so perfect in sangria, and while a lot of sangria is made with apples and oranges, to me that sounds counterproductive since those are not fruits naturally found in summer and our pitted friends are! Read more
I first made “Sunshine Cookies” when I was living in a tiny apartment with my little brother in the East Village in NYC in 2011 (old post here –> http://www.bubblechild.com/2011/08/22/sunshine-cookies/). There were many Indian markets nearby on 1st Ave. and I suppose I’d just discovered turmeric and how much it dyes everything, desirable or not, so why not dye my cookies. And yellow just screams sunshine and smiles to me.