A friend and I were going to try @ramenisshin today but my tummy wouldn't be able to handle the 40 minutes wait today, not to mention to endure the -20°C cold ❄️
We then headed to a small Mexico joint across the street. Unexpectedly, I found they serve mole sauce (spiced chocolate sauce) there! Which is quite hard to find in the city. A dear friend of mine introduced me enchilada mole and I have since fell in love with it 😋
Have you been to Mexico? Shower me with all your favourite memories there while I dream of swimming in pool of mole sauce 😍
Just dropping this box full of goodies here from @brothersandsisters_dc. This, my friends, is the chicken chowder bowl. Where’s the chowder? It’s inside this square, crunchy bread bowl of challah! When you dig into it with a spoon, that’s when the creaminess of the chicken chowder oozes out. It was chunky and tasted delightful! I wish I had a video of how the chowder looked but people were giving me the stink eye lolol (from taking pics). But yeah, presentation was on point, and you get a radish salad on top too! Have you been to @brothersandsisters_dc?
14 964 hours ago
Maybe you’ve heard me say this somewhere here... but brownies are truly my weakness.
They have this thick texture and richness that I cannot resist. I don’t bake them often because I will eat them all and quickly!
These are flourless. But there’s another recipe I frequent that is dairy + egg free and they are out of this world delicious. (In my opinion) 🙄
That recipe along with this one will be in my upcoming baking ebook. But if you must have the nondairy recipe now, it’s here. Somewhere. Go find it! 🤗
I made the most of the snow with a productive day at home. It was one of those busy afternoons where I realized I forgot to eat, so I whipped up a tomatillo salsa scramble and put it on whole-wheat toast. Recipe link in profile.
If this was enough food to make me "full", my life would be quite different.
3 326 hours ago
Because y’all set my email and DM off about this lol I’m putting this on the blog tomorrow ...My #fajita style #chickenthighs 😋😋😋
10 3216 hours ago
Me thinks Saturday’s are for playing with rainbow-licious farmers market bounty! Which I *think* ya prob know by now.. and if ya didn’t know... well now ya sure do! 🌈🌈✌🏽
Sorting out my next rainbow-licious produce delivery for my pop up next Fri! Link in profile. Will be making a fantabulous feast and would love to see ya there! ❤️🧡💛💚💙💜💗
And the party favors are... purple brussel sprouts!!! 💜💜🌱
“I like to age my fish 🐟 ,” utters owner-itamae 👨🍳 Kobayashi while serving a 2-week aged (2週間熟成) higesoridai (ヒゲソリダイ、髭剃鯛) which has been flown in from the Kyushu (九州) fish market (魚市場) in Japan 🇯🇵 . “The ageing process brings out the flavor of fish.” Ageing fish was done more out of necessity couple hundred years ago when sushi originated as food for laborers in Edo (江戸、old Tokyo). Without refrigerators purveoyors of food had to get creative to extend the shelf life of their products. As such, salting/curing/pickling methods were devised. Like most traditions which are borne out of practical necessities to cope with survival and practiced over a long period of time the pickling of fish was one. This type of sushi cake to be known as Edomae sushi (江戸前寿司). The skewband grunt, an uncommon catch from the “tai” or sea bream family, is a white fish with delicate flavors. In season (旬は秋から夏) from fall to summer.
3 1177 hours ago
saturday pancakes for therapy
1 1047 hours ago
It’s time for a drink! We’re starting with the 1888 Punch, the latest addition to our signature cocktail list. Explore our full bar menu through the link in our bio.
First stop in Portland: Tusk. Shared food is the best food.
7 707 hours ago
Rosé and cozy soup parties with friends lined up for this Saturday! ..
Joel and I stayed up until 2am watching a Netflix series on a competition for vacation homes with wine and then laughed about just how lame we are since we’re dragging our butts today 🙈
What do you have planned for today?
Cassata Cake from Sicily 🎂 A classic and iconic pastry from the Southern Italy's island. We will surely sample this cake during our Taste Sicily Vacation. The recipe is in our blog archives, but I'm sharing it today in the link in my bio. Buon appetito!! If you make it, please let me know, and send me a photo.
Raspberry Passion Fruit Smoothie 🍓🍌🥤If tart is your jam you are going to LOVE this smoothie! I'm not even really a smoothie person but I really enjoyed this one. I just find they're usually too sweet. I'm also a big fan of passion fruit and most smoothies I've had are made with orange or apple juice. This was a refreshing change and a great idea to serve on Valentine's Day for breakfast or a snack.
4 298 hours ago
Skip the craziness of Queen’s Feast & join us at The Stanley! We have more than 3 courses for you to enjoy.
3 788 hours ago
I’m doing loads of recipe planning at the moment, notes everywhere, ideas flying and not enough time to type it all up. I think it’s this time of year, it’s always very motivating and creative 🥳🥳🥳 For me I love quick, fuss free, nutritious and tasty meals. I hate eating the same thing two days in a row so it usually has to be a bit exciting too ⚡️🧞♀️⚡️ I’d love to know what type of recipes you would like to see? 🤷🏻♀️💚
Pick up a tray of Italian Hoagies...perfect for the #NFLplayoffs so you don’t miss a minute of the action! Pre-order (949) 642-3810.
3 558 hours ago
Our Sake-Marinated Seabass with Lobster Dumplings, Bok Choi, Shiitake & Shiso Mirin Broth is an Upstream Classic! Join us tonight for Charlotte Restaurant Week & try one of Charlotte’s favorite dishes. Book your reservation online at www.upstreamseafood.com or by calling 704.556.7730 if you do not see your desired time available.
this chocolate hazelnut pecan babka was just what i needed to tackle my fear/avoidance/aversion to baking with yeast 🙌🏼
178 35596 days ago
Here’s a peek at General Tso’s Chicken, coming to the blog tomorrow! My version of the takeout classic is spicy and lightly sweet, with a pop of Chinese black vinegar that balances the flavors. SO GOOD!
Hit SAVE to keep the full recipe, below, before it hits the blog!
- 1 lb boneless, skinless chicken thighs, cut into 3/4- to 1-inch cubes
- 1 lg egg white
- 1 Tbsp Shaoxing wine
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- pinch ground white pepper
- 3/4 c. cornstarch
- 4 c. vegetable oil
- 1/3 c. low sodium chicken broth
- 2 Tbsp Shaoxing wine
- 1 Tbsp Chinkiang vinegar (Chinese black vinegar)
- 2 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp toasted sesame oil
- 3 Tbsp granulated sugar
- 2-1/2 tsp cornstarch
- 1 Tbsp vegetable oil
- 6 small dried red chilies, such as Arbol (broken in half and seeds removed)
- 2 tsp grated fresh ginger
- 2 tsp minced garlic
- 1/4 c. thinly-sliced scallions
- toasted sesame seeds (optional)
Make the Chicken
1. Whisk egg white in a bowl until just frothy. Stir in Shaoxing wine, light and dark soy sauces, and white pepper. Add chicken and toss to combine. Let marinate for 20 mins.
2. Coat marinated chicken pieces in cornstarch on all sides.
3. Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches, moving it around with a spider strainer or slotted spoon, until golden, crispy, and cooked through, 3-4 mins. Remove chicken from oil and drain onto a paper towel-lined plate.
Make the Sauce
1. In a bowl, whisk together chicken broth, Shaoxing wine, Chinkiang vinegar, light and dark soy sauces, sesame oil, sugar, and cornstarch. Season to taste with salt, if needed, and set aside.
2. Heat 1 Tbsp vegetable oil in a clean wok or large skillet. Sauté dried chiles, ginger, and garlic until fragrant, about 1-2 minutes. Stir the sauce mixture to redistribute any settled cornstarch and pour it into the pan. Bring to a boil and simmer, stirring often, until thickened and glossy, 2-3 mins.
3. Add chicken and scallions to the sauce and toss to coat. Garnish with sesame seeds and serve immediately with jasmine rice and steamed broccoli, if desired.
149 43052 days ago
Looking for something a little different for dinner tonight? Try this Mexican style albondigas soup! You can find the recipe link in my bio.
46 31603 days ago
... And then, with that gorgeous squid ink dough, I made some garganelli 😍
So I know it’s only Tuesday 🤦🏻♀️ but I’m already dreaming about the weekend and these gorgeous Blueberry Banana Pancakes 🥞 that I plan to devour. Every weekend. For forever. 💙
Until then, I’ll have to settle for @WaltDisneyWorld food! 😃 I’m spending Tuesday and Wednesday at the parks, hanging out with friends and checking out the media preview of the 2019 #FestivaloftheArts! 🎨🎭 Be sure to follow along on my Instagram stories and see all the fun! And if you have any recommendations of stuff to eat, leave it in the comments! I’m dying to try something new! 😋
69 48244 days ago
If this doesn't scream Florida 🌴 I don't know what does. Florida oranges 🍊 Florida strawberries 🍓 Today, I'm paying homage to this crazy place I call home in the healthiest way I know how to!
But if you think I'm eating this Citrus & Strawberry Spinach Salad for dinner on a Friday night? 😂 You've got another thing coming. This is a Monday kinda meal. Mondays - when you need all the ☀️ you can get, in any way, shape, or form. Enjoy your weekend - save the salad for a sadder day. 😉
This chilly weather has got me craving all sorts of carbs. Please (re)meet one of my all time favorite pasta dishes: Pappardelle with Cauliflower and Mustard Brown Butter. Just because I do love my pasta... and purple. Can be made with mon purple cauliflower too! 💜💜✌🏽 #pasta#carbs#comfortfood#getinmybelly#wavesinthekitchen