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Dump Cake is Easy Peasy! Happy NYE! This is a bonus post on a quick and simple dump cake recipe you could make right now in time for your New Year’s party. I made this earlier today. Recipe & Kitchen Equipment Yields: 12 servings Cooking Instructions New Year’s Traditions in Hawai’i Kojima (2019) explains the […]
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 […]
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 […]
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 […]
