Now I already know what you are thinking: that meat is RAW. It’s mooing. So yes, it is very rare, pretty much blue. But when it comes to a lot of game meats, such as venison or elk, cooking any of them past rare either brings out too much gamey flavor, or they turn really…
Tag: recipe
Blood Orange Mimosa Cheesecakes
Even though I purchased these adorable cheese wedge molds over a year ago, I never really use them. So I figured, I needed to do something with them. I happened to purchase a bunch of blood oranges, and was trying to think of what to pair with those. And then it dawned on me –…
Chocolate-Sesame Ovalmaltine Cake
This recipe was really me trying to think of something fun and snackable to make, using chocolate, sesame, and Ovalmaltine(think Ovaltine, but as a crunchy, creamy spread!). Ironically enough, I wound up a semi-entremet-looking mousse cake instead. It reminds me of The Good Place when a character named Janet was randomly making things cacti instead…
Brie-Honey-Ginger-Pear Entremet
Whenever I think of the winter, I think of this honey-ginger poached pear tea that my mom would make for us. I have done some desserts inspired by this in the past, but this time around, I wanted to try using those ginger-honey poached pears as a garnish for another dessert. I figured with ginger…
Spicy Eggplant Pasta
I love eggplant. And I HATE how much the Internet has ruined what an eggplant represents. For me, I try not to associate it with…body parts. Body parts are body parts, vegetables are vegetables. Just clearing that up now, because I feel like anything who reads “spicy eggplant” will have thoughts. Or even just “eggplant”….
Breakfast Carbonara
This recipe came about because I was making a giant chiffon cake, and had a ton of egg yolks leftover. While I can think of 5-6 desserts off the top of my head that use up said egg yolks, I figured, why not do something savory for a change? I’ve seen people on social media…
Rose Apple-Yuzu-Almond Crostata
This recipe came about because I purchased one too many hidden rose apples and I did not want it to go to waste. Hidden rose apples are a naturally pink-fleshed apple(not pink peel, like the actual color of the fruit is pink), and they are usually only available 2-3 months in the year. They have…
Pasta Napolitan
I love love love Japanese/yoshoku stye pasta dishes. They really combine the best of both Western and Eastern cuisines. Pasta Napolitan is an interesting one, because it features spaghetti in a spicy tomato sauce with onions, bell peppers, mushrooms, and Vienna sausages. It is hearty, warming, and perfect for what my unofficial theme for January…
Polenta-Fennel-Yuzu Cake
So I was watching Next Gen Chef on Netflix and there was one contestant, Abby, who made a recipe very similar to this one for the first challenge, where the contestants had to work in teams to make a progressive tasting menu inspired by one of three famous CIA alumnus. Abby tackled the dessert making…
Yuzu Castella with Blueberries
This recipe kind of combines two of my old recipes, being my Blueberry Dreams baumkuchen and my yuzu castella strawberry shortcake. I love the combination of blueberries and citrus, since blueberries on their own have such a mild, sweet flavor, while tartness just adds a sharp contrast, keeping things interesting. Yuzu in particular is a…
Bacon, Liver, and Onion Pasta
A while back, I made a liver and onions picatta dish, and it got me craving more calves liver. Which is hilarious because I love calves liver already. When I made that picatta dish, I went with lighter flavors, using a lot of acid, capers, and caramelized onions for a more dainty feel/contrast. So I…
Pistachio-Cherry Shortbreads
These shortbreads were made with a love for Italian spumoni in mind. Spumoni is usually pistachio and cherry ice cream, so the combination of the two is something I absolutely adore. Pistachios are nutty, smoky, and salty, while cherries are sweet and tart. In the case of this recipe, I used pistachio flour, made by…
Maple-Acorn-Apple-Persimmon Entremet
This recipe was the end result of me being indecisive and not being 100% sure what autumnal ingredients I wanted to commit to. I wanted to do this acorn flour-maple situation, and then I started introducing apples to it, just to give the dessert more acidity. Then I happened to have persimmons that were REALLY…
Kimchi’s Cajeta Pumpkin Pie
Before anyone asks, no this recipe does not have kimchi in it. Kimchi is the name of my friend Brenda’s maltese. He is an adorable little pupper and is generally well behaved. Except when I brought this cajeta pumpkin pie for our annual Friendsgiving, and Kimchi decided to help himself to 40% of the pie….
Savory Pumpkin Biscuits
Canned pumpkin puree is definitely convenient to use in the sense that you don’t have to break down, roast, and puree a fresh pumpkin, saving you hours of time there. That being said, recipes can be a little wonky in terms of how much pumpkin puree you need vs how much there is in a…
Aomori Apple-Ricotta Loaf Cakes
This recipe came about because I still had a spare Aomori apple lying around, and I wanted to use it to make something with the leftover ricotta cheese I also had. Yeah, I mentioned it somewhere before, but maybe 1 in every 4 of my recipes on this blog came about from me needing to…
Chocolate-Hazelnut Fondant
It felt like forever ago that I made a chocolate fondant, so I wanted to make one as we start getting closer to the holidays, and I wanted to make some more festive or celebratory desserts. Chocolate fondant is comforting, because it is a decadent chocolate lava cake-type of situation. In this case, I went…
Pork and Mushroom Chowder
This is the perfect dish to embrace two of my favorite savory ingredients in pork belly and mushrooms. Even before I lived in Boston, I always liked chowder for some reason. The idea of a warm, creamy soup with fun, random ingredients running through it was just reminded me of congee, but super Westernized. That…
Kimchi Chicken Cacciatorre with Kale Polenta
This dish was really meant to be a homey meal, hence why it kind of looks like a giant pile of slop in a bowl. Those kinds of dishes are indicative of the fall/winter, being super cozy, comforting dishes that are ugly-delicious. In this case, I wanted to do chicken cacciatorre, an Italian dish consisting…
Pumpkin Pie Taiyaki
Ever since I bought a taiyaki pan, I only ever used it once. And not even to make traditional taiyaki batter! Hilariously, back in college, I did make taiyaki a few times when I borrowed a classmate’s pan. However, I did not own a pan of my own until 2023, and even then, I totally…
Freddy's Harajuku 