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What are Basted Carrots? You may recall another post on Carrots Vichy a few months ago. Basting carrots look similar to Carrots Vichy; however, they’re different- taste and all. Basting is a cooking method that involves moistening a liquid. I’ve used butter to cook these delicious carrots. The technique was unique. It’s something I’ve never […]
Gravlax- Cured Salmon Appetizer Gravlax is a Scandinavian cured salmon appetizer. Salt and sugar are used as brine to cure and preserve the salmon. It’s a straightforward dish. After two days, the cured salmon is ready to eat. It can be enjoyed by itself, with crackers and cream cheese or a charcuterie assortment. Recipe & […]
Black Bean Burger Patties are IN! Vegan burger patties have become popular over the years as a healthier alternative to traditional meat burgers. I made black bean burger patties in my farm-to-table culinary course a few months ago. I was hesitant to try it because I haven’t been the biggest fan of eating beans. However, […]
Honey Granola Goodness I was excited to experience making homemade granola in my farm-to-table (FTT) approach course at Escoffier School of Culinary Arts. It was a memorable experience. It’s simple and quick. I love everything about granola, especially the crunch. I love sprinkling it on my yogurt and açai bowls. FTT is Lit! FTT restaurants […]
Spice Almonds Recipe & Equipment Before making these savory and seasoned almonds, they need to be toasted first. Pan toasted almonds: Yields 1 cup 1 cup organic raw almonds Mixing bowls/cups/spoons for mise en place ingredients Measuring cups/spoons Baking sheet Parchment paper Sauté pan Wooden spoon Pyrex container Spiced toasted almonds: Yields 1 cup 1 […]
Bonus Post: Musubi Editor-in-Chief Howard Portnoy of Apple Eats offered me an incredible opportunity to write an article on the musubi, a popular snack in Hawai’i, its connection to the islands, and share two hallmark recipes. Apple Eats had written an article about a Hawaiian-Asian fusion restaurant in Manhattan called Noreetuh. They serve a variety […]
Crunchy Vegan Falafel Appetizer Satisfaction In my Farm-to-Table course at Escoffier School of Culinary Arts, we learned about methods and ingredients used in vegan and vegetarian diets and dishes. Not only are they healthy, but extremely delicious and enjoyable. The main ingredient of falafels is chickpeas or garbanzo beans (they’re the same thing). They’re seasoned […]
Cali Sushi Rice Bowl Satisfaction Want to satisfy your tummy with an easy Cali sushi rice bowl recipe? Yeah, you do! I had the privilege of making this hearty dish in my culinary program during our World Cuisines block. I was so excited to make a dish representing my Japanese heritage. Moreover, I also enjoyed […]
But First, What’s Dukkah? Ok, before we talk about the seven ways to eat dukkah (pronounced “doo-kah”), we need to define it. Dukkah, also spelled dukah, dukkah, or duqqa is a Middle Eastern nut spice condiment derived from Egypt (Palmer, 2020; SPICEography, 2022). The Arabic name means “to pound” (SPICEography, 2022). It’s a very simple […]
The Simple Carrots Vichy Side Dish Carrots Vichy, or glazed carrots, was an easy side dish I made in my online culinary program at Escoffier School of Culinary Arts. Moreover, it was also my very first assignment in the program. It has since become a popular dish in my family. I made it several times […]
