This is one of those incredibly good, incredibly simple recipes that you come across every once in a while. I had something similar to this from one of the Chinese places downtown, decided to try to find a recipe to make it myself, and then did a bit of a riff on it based on what I had to hand. This is done in 15 minutes, incredibly simple, cheap if you have most of the stuff on hand, and has a good umami flavor about it.
(finished with a dash of fish sauce, recipe also recommends a dash of sesame oil)
In a medium sized pot over medium heat, add your tomatoes and sugar, and bring to a simmer (pic 1). Then add your grated ginger, veggie stock, and soy sauce, and bring to a boil (pic 2). While the soup is being bought to a boil, whisk your eggs until broken up (pic 3). Once boiling, slowly pour the eggs into the soup while stirring the soup (pic 4). Then, finish with a dash of fish sauce (and sesame oil, if you so choose), and enjoy!
Ye gods, I actually made a new recipe and posted it within twenty four hours. This is kinda new. 😛
I basically spent last evening listening to the Los Campesinos! Christmas EP that they released last year, watching the snow outside, and making these (and one other thing I’ll be posting today). I haven’t felt all seasonal like this in years, and ngl, it’s a real welcome feeling right now.
And these may be my new default sugar cookie recipe. The Chinese five-spice powder adds a lovely twist to the standard sugar cookie recipe. (And using my few cookie cutters reminds me I need to get more from that place.)
Whisk together the flour, Chinese five-spice powder, and salt in a bowl, until combined completely (pic 1). Using your mixer (sweet sweet stand mixer here), beat the butter and sugar together until creamed, and then add your egg and vanilla extract and mix until it’s good and fluffy (pic 2). Then, slowly add your flour in (pic 3), and mix until everything is just barely incorporated (pic 4).
Then, shape the dough into a disk, wrap it in plastic (pic 5, I didn’t have my normal plastic wrap on me), and refrigerate for about an hour.
When you’re ready to make your cookies, heat the oven to 375. Take your dough out of the fridge, unwrap it, and roll it out to .25 inch thickness (pic 6). (The recipe recommends sticking it in the freezer at this point for five minutes to firm it slightly; I did not do this, but did put the dough in the freezer between batches to refirm it, as the dough does go soft quickly at room temp.)
Use your favorite cookie cutters to cut out cookies, and place them on the baking sheet (pic 7). Reroll the leftover dough and repeat until you have enough cookies to fill a baking sheet. (You will be doing this in two batches or so, minimum.) Bake for 13 minutes, until golden brown on the edges (pic 8). Immediately transfer to a wire rack to cool, and then enjoy with a nice glass of milk.
This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.
This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.
Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).
Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).
And then enjoy your amazing spring-esque cookies!
This is one of those absurdly simple, “how in the hell did I not think of this thing sooner??” breakfasts. And yet, it took me stumbling across a photo of this somewhere for doing this to cross my mind.
I’m not kidding how simple this is. Take bagel. Put larger hole in bagel if necessary. Crack egg in bagel. Fry. Enjoy egg and bagel.
Take a pan and melt half the butter in it. Take a bagel half, and, if you don’t think the hole’s big enough, make it a little bigger, enough so that an egg yolk can fit in the center. Place the bagel inside down in the skillet, crack the egg into the yolk, season with salt and pepper. Cover the pan, and cook until the egg yolk is done to your liking.
Do the same thing with the other bagel half.
Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.
1 c frozen pitted cherries (Trader Joe’s does these super cheap)
melted butter for the waffle iron (DO NOT SKIP)
Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.
Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.
This recipe comes from Nancy Singleton Hachisu’s Preserving the Japanese Way, and is a variant on a recipe from an earlier cookbook of hers. I added my own twists to the recipe, and the end result is pretty damn good. I need to follow my own advice from earlier in this blog for poaching eggs, though – I tried rushing it here, and ended up with an egg blob. ^^;
1.5 T awase miso paste (blend of red and white miso)
lemon (or yuzu if you can find it you lucky bastard) zest
poached egg to top (if you’re so inclined)
(I also added some fried tofu chunks)
Take your daikon and carrot, and make sure they’ve been scrubbed (they won’t need to be peeled unless there are blemishes, or they’re too tough). Half the carrot lengthwise, and then slice into thin half-moons, and set aside. Take your daikon, halve it lengthwise, and then halve those halfs (so that you wind up with quarters), and slice into thin wedges. Take the spring onions, cut the white and pale green parts into thin slices (save the tops for garnish), and then toss with the daikon pieces.
Warm your dashi (if you didn’t make it right before starting the soup, that’s what I usually do), until it comes to a gentle simmer. Then, add your carrot slices, and cook for three minutes over medium heat. Add the daikon and spring onions right after, cooking for another three minutes.
Nancy recommends thinning the miso paste with a small bit of the broth at this point separately, but I just whisked the miso right into the broth. Remove from heat, and add the spring onion tops and lemon zest to the broth. I also added in fried tofu at this point. If you’re so inclined, add a poached egg to top it all off, and enjoy the amazing flavor combinations!
I haven’t tried making a pie in a while, and frankly, I felt it was time to try again, especially with the strawberries and peaches at the height of their season. It didn’t exactly turn out amazing (fumbling around with thawing pie crusts and super juicy fillings translates into a sudden cobbler transformation), but it’s good for a first try. Plus, it’s generally an amazing flavor combination – warmed, honeyed peaches and strawberries, with just a dash of bourbon and vanilla.
2 frozen pie crusts (one for the bottom, and one for the lattice top or whatever you can manage) (if you want the recipe for the crust as in the original recipe, click the link above)
5 fresh sliced and pitted peaches (roughly 5 c)
2 c strawberries, halved and hulled
1/3 c dark brown sugar
.5 c flour
2 T honey
1 T vanilla extract
1 T bourbon
2 T butter, sliced thin
1 beaten egg
sugar, to sprinkle
Line the bottom of your pie plate with the crust. Toss together your peaches, strawberries, dark brown sugar, flour, honey, vanilla extract, and bourbon, and then spoon the filling into the pie plate, being sure to get all the juices. Add the thin butter slices over the top.
Place the top crust over the top of the pie – if you can make a lattice, go for it! Otherwise, just crimp the edges on, and be sure to cut vents in the crust. (I tried to lattice it. It didn’t go very well.) Brush the crust with the beaten egg, and then sprinkle the sugar on top.
Chill the pie in the fridge until it’s firm, usually about 1 hour, but up to several days in advance.
When you’re ready to bake the pie, preheat the oven to 350. Once heated, place the chilled pie on a baking sheet, in the oven and bake for 45 minutes, until the juices are bubbling and the crust is a good golden brown. Let the pie cool, and then om the nom out of it!
This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.
sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
2 slices prosciutto
2-3 medium strawberries, hulled and sliced into circles
basil leaves to taste, torn
honey, to drizzle
Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy.
While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs).
Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!
I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe.
(original recipe recommended .25 c cornstarch, I found it didn’t need it)
1 t sugar
.5 t baking soda
.5 t sea salt
1 c buttermilk
1/3 c vegetable oil
1/3 c Nutella
1 T vegetable oil
Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.
Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like).
Then, make your waffles according to your maker’s instructions, and enjoy!
“You begin to suspect your bowl is a portal to the meat dimension… In order to finish this bowl, you must have Understanding of your limits, Knowledge to control your pace, Courage to face this unrelenting tide of beef, and Diligence to persevere against this colossal challenge."
So, one of the things you can do to raise your stats in Persona 4 is to take the Aiya Bottomless Beef Bowl Challenge. On rainy days, you go to the Chinese restaurant, and for 3000 yen (~$30), you get a huge ass beef bowl that you have to try to finish. You can’t actually finish the beef bowl until you have all five stats maxed out (and then it’s free), so typically when you do it, you get three of four random stats increased, which is super useful in game.
This is basically a combination of two existing recipes (Pixelated Provisions, and the now defunct Gourmet Gaming), but I like the end result I got better than the other two recipes. (I’ll likely include the onions on another run through, but I mostly just wanted the meat, egg, and rice for this.)
I’m thinking of trying something similar with reverse engineering recipes from the Odin Sphere remake, so any tag suggestions for this kind of thing would be great!
Aiya Bottomless Beef Bowl
Steak, sliced thin (note: I got chuck steak for this, about a pound and a half, and that lasted for two servings; get something reasonably priced that you can get in large quantities)
3 T mirin
3 T sake
3 T sugar
9 T aged dark soy sauce
1 T sesame oil
3 cloves garlic, grated
3 T grated ginger
Whisk together your mirin, sake, sugar, and soy sauce. Take your steak, slice it thin to your taste (you can see the approximate size I got from my photos), and marinate in the mirin/sake/sugar/soy sauce mix in the fridge. I let mine sit covered in the fridge for the better part of a day; you should marinate it for a minimum of fifteen minutes.
About an hour out from when you’re looking to eat, toss together your rice according to its instructions in your rice cooker, and let it do its thing.
Fifteen minutes out from when you’re looking to eat, take a large pan, heat it to medium high, and add the sesame oil. Take your grated ginger and garlic, and fry for about two minutes tops, until fragrant. Then, take your steak and marinade, and cook for about ten minutes, until your steak is browned on all sides (see difference between pics 4 and 5).
As your steak gets close to being done, heat a small pan and a dash of olive oil over high, and fry your egg until you get your desired doneness (I like having a sunny side up with a runny yolk).
Scoop out your rice, add a bunch of the steak, and then drop the egg on top, and open your portal to the meat dimension!