Last night, my friend ate the last slice of banana bread in the fridge so it was time to start the process anew. Instead of making the same one, I was intrigued by yet another David Lebovitz recipe: Banana and Chocolate Chip Upside Down Cake. But without the chocolate chips and the addition of a handful of toasted walnuts.
In addition to baking it in a loaf plan (a less than well-conceived change), I also reduced the sugar from 3/4 cup to 2/3 cup and the banana topping from 3-4 bananas to 1. Who has that many bananas lying around?!
There is a blog post that has been languishing in my drafts folder for months; it’s called variations on butter pasta. Someday I may finish it, but until then, here is another quick, easy, carb-tastic recipe. College students and exhausted adults, rejoice!
Bacon Kimchi Pasta
ADAPTED from No Recipes
1 slice of bacon
1/2 C chopped kimchi
1 clove garlic minced
1 Tbs gochujang
4 oz dry pasta
1 scallion sliced thinly
Boil the pasta according to the package directions.
Cook bacon until crispy in a medium skillet; it needs to be able to fit the pasta comfortably. Remove the bacon and plot with paper towels. Pour excess fat from the skillet. Add the garlic and kimchi and sauté until fragrant.
Add the gochujang and stir until combined. If your gochujang is not mixing well, you can add a few tablespoons of pasta water. Add the cooked pasta and stir to coat with the oil and spicy sauce. Top with scallions and bacon.
There are few things as nice as watching a TV program with friends on a lazy Sunday morning while biting into a warm pastry with a cup of coffee within arms length. The show in question was Penny Dreadful, and it was a perfect counterpart to the pastry: filled to the brim with gooey red stuff and decadent.
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Second time this week that I cooked food and didn’t take pictures. I don’t know what’s getting into me, but my friend actually paid me for this cake. Paid me! Now that’s a first.
I love Japanese macaroni and potato salad. I love the sweetness of Japanese mayo, but I understand that for others it is overly sweet and cloying. Recently, I made a pasta salad that combined the two, because I did not have enough American mayo and I had a ton of leftover Japanese mayo from my foray with mentaiko.
A lack of preparation is sometimes the mother of invention. A typhoon warning and a last minute trip to the grocery store landed me with three pounds of chicken but no hoisin sauce, cayenne pepper, or Sriracha sauce. Instead, pulling inspiration from a David Lebovitz recipe where he mixes soy sauce and red wine vinegar, I replaced half the hoisin sauce with rice vinegar for an extra Asian flair. The result deliciousness!
As further proof, it was eaten so quickly that I didn’t have time to snap a picture.
I recently visited my friend Heather in Bali, and it was wonderful. I ate a lot of delightful, delicious food and washed it down with the local Indonesian beer, Bintang. Although, I’m not big fan of beer, it was a super light-tasting beer with a smooth finish and no strong aftertaste. Over the course of my five day stay, I drank a total of like 4 bottles…and one of them was a big bottle! I lost count of how many coffees I had. Ten easy.
The fish (I’m not even a huge fan of fish) tasted fresh and delicious, and the food at the local warungs was inexpensive and just as yummy as the higher end stuff. I was also pleased to see veggies served with my meals, and plenty of gluten-free and vegan options. It was a hippie wonderland! Continue reading
I bookmarked this Chocolate Dulce de Leche Tart when I started following David Lebovitz’s North American tour, but a small party was the final incentive to whip it together. I didn’t read the directions thoroughly so I was completely unaware that this tart takes nearly three hours to make when you add the resting and cooling times to the baking times. Continue reading
This morning I woke up in a thin sheen of sweat, and knew it was time to switch from hot to cold coffee. If you haven’t tried it yet, I strongly suggest you try making your own cold brew coffee concentrate. You don’t even need a coffee maker, just a jar, a strainer, paper towels, and, of course, ground coffee and water. The result is a concentrated coffee with a smooth finish. It is less bitter and acidic than traditionally brewed coffee that’s allowed to come to room temperature, and best of all, it’s not water-y!
Question of the day: Can you make a bakewell tart without a food processor? Yes! This is my third time making a bakewell tart, but it never survived long enough for pictures. Not until today!
Although it is a bit on the sweet side, I loved the flaky delicate crust. The only thing you need to watch out for is uneven browning. However, if it happens, rest assured, powdered sugar goes a long way. After taking a bite, one of my friends took my hand and shook it.