Today was Mother’s Day in America, and it’s been a few years since I haven’t been able to celebrate that with my mother on this earth. Each year gets easier, but of course, of course, the nostalgia slips in whether or not I want it to. I didn’t even think I’d do a Mother’s Day post today, until my memories took me back to grocery shopping with my mom.
I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
If any of you have ever dined at my home, you probably have eaten these before the meal. They’re a surprising and creative spin on the traditional radish, but I cannot say I was the one who invented them. I’m just giving you my spin on them.
You see, I got very lucky to be invited by the chef I was working for in France in 2013 to be one of the cooks who went with him to cook at a French dinner event at the Park Hyatt in Shanghai. His version of sweet and sour radish was what we served with the venison filet mignons.
I was up visiting my father last weekend in his new home in Copperopolis. “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty. Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California. After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video. Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go. Here’s HOLES. They’re really damn good.
We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want. I highly recommend the mushrooms — they were delicious with the egg. My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.
I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know. He’s the pro. Read more