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…
Tag: Thyme
Kale Crespelles with Mushrooms and Hazeluts
This dish has been on my to-make list for ages. I always loved the combination of hazelnut, brown butter, and thyme, mostly because it is woodsy and earthy. While I usually make desserts with that flavor combination, it made just as much sense to do something savory with it as well(since it is an inherently…
Cheesy Broccolini Focaccia
This is one of those recipes that came about because I had a lot of leftover broccolini and was trying to figure out what to do with it. I still remember during the pandemic how people would make aesthetically pleasing focaccia landscapes, and figured, why not take a whack at it? Truthfully, I used to…
Sourdough Garlic Cream Buns
One of the many triumphs in my sourdough experiments were these sourdough garlic cream buns. This recipe was directly inspired by both the everything milk buns that were occasionally sold at EatDomi and the trending bloom bagel. In both cases, it is a round piece of bread that it cut to have wedges on top,…
Pinwheel Lasagna Rosettes
When I was looking up potential Italian restaurants for when I was visiting NYC(we settled on Lilia, which was solid), I did come across a restaurant called Don Angie, which featured this really cool looking lasagna. When I think of lasagna, I think of layers of pasta, bechamel, and red sauce, stacked up in a…
Potato Gnocchi with Kimchi-Bacon Bolognese
When I initially wrote this recipe, I wanted to make a kimchi-bacon bolognese for a tagliatelle or pappardelle pasta. Basically, I envisioned long noodles with this hearty meat sauce. I was inspired by these Asian-fusion pasta dishes that you could find in a cafe in Japan or Korea, and that was what I intended when…
“Chicken and Dumplings”: a plated dish
This dish is a revisited version of a recipe I made a few years ago, but as a more composed plated dish. The dish itself was what I made for a collaboration dinner at Mader Lao in Oklahoma, with my friends Gabriel and Dara(from season 12 of Masterchef!). I offered to do the entree, which…
Modern Pan Con Tomate
Originally was going to serve this recipe with homemade ricotta and whey, specifically using the whey in the crystal bread, but I opted out of doing that, mostly because even the classic pan con tomate doesn’t use ricotta cheese, so this recipe should not either. There are times when cooks, myself included, can get a…
Lemon-Thyme “Rainbow” Tart
For Pride this year, I waned to go with a bit more of a whimsical take on rainbows. When I think of rainbows, immediately I think of light and water. Since you know, the two work together to create a rainbow! So for the light side of things, I went with a lemon-thyme curd tart,…
Herb and mushroom focaccia
So this recipe was actually inspired by a dinner I had at Etta in Culver City. Originally from Chicago, Etta is a modern Italian restaurant that features a lot of upscale versions of Italian classics, namely pizzas, pastas, and bread. The focaccia I had there was super pillowy and light, while speckled with tons of…
Back to life: a plated dish
This dish is a nod to Mystery Skulls, specifically their new album and song, Back to Life. When I was conceptualizing a dish around that focuses on one of my biggest banes to existence, being the filet mignon, and focusing on taking that and making it vibrant, exciting, and beautiful. Honestly, filet is a giant…
Skyward bound: a mirror glaze cake
This dessert was inspired by an ex-best friend from high school, who liked blackberries, hazelnuts, and lemons. While the friendship didn’t work out, I still have to admit that I love playing around with the combination of those three ingredients. For this variation, I wanted to include thyme, which I love to pair with lemon…
Italian Lemon Meringue Doughnut Creams
I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared…
Strawberry-blood orange risotto
Just a heads up, this is not a dessert. If you thought that I was going to make some kind of sweet rice porridge and call it a risotto, then YOU’RE WRONG. This risotto, but all definition, is savory. Yes, I’m using fruit in my rice, but that’s besides the point. For all of you…
Freddy's Harajuku 