I am under no impression that I can turn a hard-core leafy green hater into a fan. But that doesn’t mean I will not try. May I propose this recipe as a way to start?
Just picture eating this: strings of caramelized onions jeweled with creamy pine nuts and tangy sumac (more on that later), weaved in with sautéed Swiss chard on top of a crusty bread.
Continue readingAmidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
This week’s Airbnb’s online international food class? Kenyan cuisine, which encompassed four dishes.
Continue readingAlmost four years ago, I started a tradition for my dad’s birthday. We would go to Casa Apicii, a lively West-Village modern Italian restaurant. It doesn’t only have some of the most delectable dishes in NYC, but also the most beautiful atmosphere. A 19th century townhouse decked out in revival tudor moldings, tall vaulted ceilings, and jazzy colors are just as impressive as the food. The menu is rooted in fresh pasta and seasonal vegetable dishes which never fail to leave me in awe. One of my favorite dishes was their roasted acorn squash with a creamy sauce, honey, and pomegranate avrils.
Unfortunately, like so many other NYC restaurants, Casa Apicii is temporarily closed, leaving me with the inspiration to bring Casa Apiccii to Casa Kayla. While Casa Apicii does indulge in a sea of cheeses and meats, I wanted to craft a menu that was entirely vegan, without my dad making a face 🙂
THE MENU
Antipasto: Chickpea bruschetta (V)
First up, chickpea bruschetta – a more hearty cousin of tomato bruschetta. This idea actually came from one of my other favorite NYC restaurants, Babbo, which is also temporarily closed. This bruschetta can make any non-legume-lover leave crumbs. The ingredients are rather simple, and it’s extremely easy to prepare, set aside to marinate (for even hours), and reintroduce on a nice slice of crispy bread.
Continue readingAmidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
I must make a confession. I am hooked on Airbnb’s online international food classes.
My recent pleasure has been that of Host Wan Jeong’s “Korean Food Revolution”, where we made two comfort food dishes: bibimbap and gyeran-guk. Wan Jeong – a freelance food writer and cookbook author – was so kind and inviting. She’s also a great admirer of that famous Italian chef Massimo Bottura, who starred in Netflix’s Chef’s Table series and a number of other cooking projects.
Prior to this cooking class, my only exposure to Korean food came through a friend’s birthday party at a Korean fried chicken restaurant in my hometown. That said, since I’m not a huge fan of fried chicken, I didn’t really get an authentic taste of Korean culture. I have become increasingly familiar with Japanese, Thai, Chinese, and Indonesian forms of cooking but I thought that Korea had a lot to offer that I wanted to learn more about. What better way to learn about a country than to start with its soul (AKA comfort food)?
Continue readingAmidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
Morocco admittedly was not on my radar for a cuisine to explore, until I 1) saw a Somebody Feed Phil episode on Marakkesh, and 2) my friend’s online Airbnb gift of a Moroccan cooking class, hosted by the lovely Najlae. Moroccan cuisine is influenced by European and Mediterranean flavors, as well as African and Middle Eastern.
So here we go to make chickpea tagine and a Moroccan crepe!
Continue readingAmidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines nearly every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
For Christmas this year, my friend gave me one of the ultimate foodie gifts: online cooking classes. First one? Balinese cuisine.
This Airbnb online class was hosted by Ngurah & Ayu, who were both extremely kind and thorough with their instructions. What I really liked about this online class is that they virtually took us around their property and explained to us some pillars of Balinese culture. Bali, by the way, is a province and island of Indonesia. For one, Ngurah told us that every morning, one person of the family performs offerings for the spirits in their backyard temples. Ngurah and Ayu also showed us their traditional Balinese dress (shown below), that is worn every Thursday. They also explained that Balinese people generally eat rice at every meal of the day, and since meant is so expensive, it is rarely eaten. So when I was preparing the following three dishes for my dinner, this was actually serving as their breakfast.
Lately, chocolate has taken center stage in my dessert game. In this post, I’ll first share my newest love: a flourless, oil-free lava brownie recipe. And secondly, I’ll share the importance of getting your chocolate from sustainable sources.
First up, the lava brownies.
Why call them lava brownies? For starters, these brownies may as well be descendants of the great, oozing lava cakes. Also, in considering the general symbolism of 2020, lava represents both anger and frustration (I’m thinking of the famous Obi-Wan Kenobi vs. Anakin Skywalker scene here), but also in its fluidity, it reminds us of these points:
‘Tis the season to be jolly. ‘Tis also the season to bake trays upon trays of cookies.
Out of all desserts, biscotti are a must-have for Italian christmases. This year, I wanted to hold onto this tradition, but shake it up a bit. Instead of orange peel, why not add grapefruit zest for a floral touch? And building off of that, how about some coconut flakes too? Above all, why not bake it just once? Gasp!
These cookies are what my mom calls “mangia mangia”, loosely translating to something you can’t stop eating. They’re crunchy, but have a nice chew to the interior. The finely chopped chocolate adds some smoothness in contrast to the cornmeal and flaked coconut.
Continue readingIn late October, I accomplished something unexpected: making an apple pie. This was such a surprise, because considering I’ve spent the last 19 years sneering at pies, here I was, loving pie, going for my second slice. I ended up having leftover pie crust dough. What to do, what to do…
I wanted to challenge myself just a little by making something non-pie, something I’ve never made/tasted before, and something sans-recipe. The result? Three non-pie, new to me, recipe-less desserts.
Continue readingWe’ve heard it quite a few times by now: “This Thanksgiving has been an unusual one.” As I like to put it, this Thanksgiving was both uniquely unusual and special. I’m used to a gathering of 14 family members that fill the dining room with booming laughs, funny conversations, and the clanking of silverware. Each Thanksgiving is initiated by my great uncle, who tells an initially random, but relevant story revealing a beautiful lesson. This year’s timeline of events was certainly different, but at the end of the day I was filled with even more gratitude than I could have expected.
