Recipe 61: Broccoli & Spinach Cheese Quiche


Quiche00

A quiche is essentially an egg pie with a flaky pastry crust. Adding in cheese and sauteed vegetables makes it a nice meal and the tastiest leftovers. Quiche freeze easy, so this recipe is actually makes 2 full quiche, so halve-it if you only want one…

Some recipe notes before we proceed:

  • The veggies are sauteed before use to ensure that the liquid that they naturally release is already mostly cooked off. If you don’t cook your veg before adding it to the quiche, it can result in a runny filling and extended baking time.
  • Store-bought crust can be substituted in for this recipe, but I prefer the flakiness and nutritional content of a home-made one.

Continue reading Recipe 61: Broccoli & Spinach Cheese Quiche

Recipe 60: Perfect Cinnamon Rolls


CinnamonRolls00

I have this long-standing rule in my home that if I want something that is unhealthy, I can have it, but I have to make it myself. Often, the most unhealthy things tend to take the longest to make. So if my desire for a treat overwhelms my laziness to make it, then I make the concession of allowing myself to enjoy the fruits of my labor, hehe. This desire was for a giant, gooey cinnamon roll that rivals that of Cinnabon.

The results were perfect.

Continue reading Recipe 60: Perfect Cinnamon Rolls

Recipe 59: Dolsot Bibimbap (Korean Food)


When I started working at my biotech job about a year ago, I was introduced to my first taste of Korean food via a dish called Dolsot Bibimbap.

Bibimbap (“bee-beem-bop”) is a combination of rice, sauteed vegetables, and an egg yolk cracked on top (with the intention of mixing it together with the other steaming ingredients) to make a sort of delicious fried rice type dish.

But it gets better.

When you add “dolsot” to the front, it now comes served in a flaming-hot stone/clay pot that causes the rice to become crispy and crackly at the bottom. My favorite version comes with beef. Paired with soy sauce and Sriracha or sweet chili paste, this dish is sure to kick some butt both flavor and uniqueness departments.

While the equipment needed is a little tough to find (dolsot bowls from a Korean market and hot tongs), the dish is worth it and the bowls are inexpensive (about 5$ each here in the bay area).

Continue reading Recipe 59: Dolsot Bibimbap (Korean Food)

Recipe 58: Sexy Homemade Salsa Verde!


Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.

I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)

Continue reading Recipe 58: Sexy Homemade Salsa Verde!

Recipe 57: Wild Blackberry & St. Germaine Jam


 

Ladies & gents, making jam is much easier than it appears. And lets be honest, those store-bough jars can’t hold a candle to pure, fresh, and designer jams you make yourself. This is one of my first attempts, and it was a raging success!

Fragrant, tangy, and with just enough sweetness, this jam recipe can’t be beat. Since we picked them wild near our place in the bay area, we didn’t need to add as much sugar as they were pretty sweet enough!

The addition of St. Germaine elderflower liqueur brings out the natural floral quality of this jam, and the lemon zest balances out the sweetness by kicking up the tangy notes leaving a bright and fragrant mixture. You can find St. Germaine at most grocery/beverage stores. (It’s a very pretty bottle, too! hehe)

Onto the recipe. ^_^

Continue reading Recipe 57: Wild Blackberry & St. Germaine Jam

Recipe 56: Blossoming Onion w/ Dipping Sauce


This is a short-but-sweet kind of post.

I love those amazing deep-fried blooming/blossoming onion appetizers that they have at steak houses. They consist of a sweet onion (we used a small vidalia), that’s cut so that the slices form petals. This is then breaded and deep friend to form a beautiful flower that is made up of little pieces of battered and fried onion. Paired with a horseradish & mayo dipping sauce, it’s positively heavenly.

I had a craving, so after a cursory internet search, I came upon this recipe here:

Blooming Onion and Dipping Sauce

And while I followed the recipe (I doubled the breading mixture, per comments), I felt that a little photo-tour would help with those like me who were attempting this deliciousness for the first time.

Continue reading Recipe 56: Blossoming Onion w/ Dipping Sauce