Here is an easy recipe for your Monday night (or any night!) dinner. I love roasted vegetables because they are hands off once you get them in the oven. These brussels sprouts came washed, so all I had to do was trim the ends and halve them.
Tag: recipes
Chai Spice Tahini Swirl Brownies [USA]
Nothing heralds in the start of fall like the smell of warm spices baking in the oven 🍂. In our pantry, we have a pre-made blend of chai spice on hand that we used for this recipe, however, if you want to want to go the extra mile, you can make your own blend with a fragrant mixture of ground ginger, cardamom, cinnamon, allspice, nutmeg, cloves, and black pepper!
Toast Skagen [Sweden]
When I visited my friend in Sweden, one of the dishes on my must-try list was Toast Skagen. And it did not disappoint. I loved it so much that the night her fiance planned to cook dinner for us, I asked him to include this classic on the menu! Contrary to intuition, with Skagen being a fishing port in northern Denmark, toast Skagen is a Swedish dish invented in 1956 by the Swedish chef Tore Wretman.
The recipe below was originally a no-recipe recipe, where my friend’s fiance obtained a list of ingredients from his brother (who used to mix together the ingredients for toast skagen at his supermarket job) and intuitively combined them following a 1:1 ratio of mayonnaise to creme fraiche; however when I recreated the dish at home, I measured out each of the ingredients from the list for you in the recipe below to give you guidelines on where to start. As with any recipe, feel free to alter it to your tastes.
Candied Green Blueberries [USA]
These candied green blueberries are sweet and tart, and we would call them sweetarts, but that name is already taken… sad. We currently do not have a juicer at home (Jess hopes that we will soon!), but if you do, we recommend juicing some fresh blueberries and using that juice in place of the coconut milk in the recipe below for some blueberryception.
Avocado Roses & Scrambled Eggs Sourdough Toast [USA]
Our neighborhood supermarket was having a 2 for $1.00 sale on avocados, so there was no way we can resist purchasing a small box for ourselves! Luckily we still had some sourdough bread leftover from an earlier grocery haul… and what do we do when we have avocados AND bread in the kitchen? We make avocado toast. With some time on our hands, we shaped the avocado slices into roses (you know, for the ‘gram), but don’t feel any pressure to do so when making your version of this recipe at home.
Beet, Honey, & Ricotta Sourdough Toast [USA]
Anyone else here in love with the color of beet stains? Because we are! 🤣 Here is a simple no recipe recipe for a quick morning toast. The key ingredient is actually the finishing salt to balance out the sweetness of the beet and honey. We used a sprinkling of fleur de sel, which is a flaky sea salt that is less dense than table salt and adds a nice little bit of crunch.
Fermented Tea Leaf Garnish 4 Ways [Myanmar]
Homework?? Yayyy! Nerd alert – I was honestly excited when Chef gave us all a bag of fermented tea leaves to take home and make something yummy out of for a tasting this upcoming Wednesday. Looking into the origin of the ingredient, fermented tea leaves are a commonly used ingredient called lahpet in Myanmar. Tasting it on its own, the leaf is quite bitter. In Myanmar, lahpet is traditionally used to make lahpet thoke, a tea leaf cabbage salad, or ahlu lahpet, a snack dish where the lahpet is served in the center of a tray surrounded by crunchier elements to be mixed with and eaten all together.
After brainstorming several ideas, the one that stuck was turning the fermented tea leaf into a crispy garnish that can go over a bowl of congee, silken tofu, or the like! Continue reading to discover the four ways I’ve flavored the garnish. My favorite so far is the Parmesan Tea Leaf Garnish! I’ll be needing to make a second batch of that one to take to the restaurant since the first is already almost all gone…
