Monday, August 31, 2015

What I Ate: Coconut Pie

So a couple of weeks ago, my coconut pie recipe was voted the best recipe with coconut on Food52. It was super exciting, considering I only joined the site a couple of months ago and have been submitting to the contests just for fun. It was the third contest I entered and it was super exciting to be made a finalist, let alone win.
In celebration of winning, I decided to make a pie to share with family and friends at home and then a second pie to share with my coworkers. In the process, I set up my camera and made a video.

Friday, August 28, 2015

Roasted Bone Marrow

While we were in Ithaca earlier this month, we ate pretty lavishly. And while we were eating lavishly, I was reminiscing with my sister about my time at Cornell, when I was so poor that I debated with myself whether I should eat my whole lunch (because I was still kind of hungry) or try to hold back so I could eat the leftovers as my dinner and save some money. It's funny thinking about it now, but when I was in school, eating on a budget was a real struggle because I'm a big fatso.

Had I known about marrow bones back then, I might've fared a little better. It's amazing how cheap they are considering that they're so delicious; the cheap to delicious ratio is zero. Plus, they are incredibly simple to whip up. It's totally something I could have easily done in between studying and partying while I was in school.
Ingredients:
beef marrow bones
salt & pepper

Wednesday, August 26, 2015

Braised Potato Side Dish

Because of my sister's recently discovered potato allergy, I haven't been making them much lately. However, on a recent trip to Trader Joe's, we found a little bag of the cutest tiny baby potatoes and I had to get them.

I decided to make a Korean-style side dish with them. I shared a version of this dish a few years ago but have since updated the recipe.
Ingredients:
1 lb. baby potatoes
2 cloves garlic, minced
2 tablespoons hot pepper flakes
1 tablespoon soy sauce
¼ teaspoon sesame oil
2 tablespoons golden syrup
1 jalapeno, sliced
½ teaspoon sesame seeds
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