Coop. Craft. Hive. Home.
First: black garlic Is. Not. Fermented. It is caramelized or, I suppose, ‘aged’, where the Maillard process (think sear on meat) breaks down the sugar in garlic. The result of heat applied over time: savory, molasses-y garlic cloves, that are dark brown to black in color. Black garlic still retains the garlic flavor but it […]
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I wish I had a travel memory of eating Chả Cá Lã Vọng in Hanoi but alas, this will need to go on the bucket list. We did not partake of this tasty fish dish when we visited Vietnam two lifetimes ago. Regardless, this is one of my favorites and below is my working attempt […]
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While technically this is more of a ‘puree’ than a pâté, according to my 1981 The Good Cook: Terrines, Pâtés and Galantines book, it functions, feels and tastes like a modern, more approachable pâté or mousse. Puree is their term used for a base recipe that is then incorporated into much more elaborate recipes. This cook […]
Read MoreMy plum trees are at it again. Thankfully this is the lighter crop year. They reliably produce a giant bumper crop every other years, well over 100 plus pounds per tree. As such, I have quite a few go to recipes to enjoy plums throughout the year. however, my favorite option is to use City […]
Read MoreI love quiche, frittata, egg-bakes, what-evers as a way to use up fridge items and make an all things consider quick healthy meal. They also make great hearty brunch dishes and weekday leftovers. this version uses sweet potato slices for a ‘crust’, inspired by one of those DIY videos that scroll through your news feed. […]
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Đồ ăn nhậu is Vietnamese for ‘drinking food’ or snacks/appetizers. Think of this like tasty small plates to share and enjoy all the flavors. Thịt bò nướng lá lốt or bò lá lốt is one of my favorites but there are variations of flavors. The basis is beef (thịt bò), variations of spices, fish sauce (nước mấm) and wrapped in […]
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Odds & Hens : Ramblings. Creations. 