SOFT BOILED EGGS | soy marinade

Brown Rice & Barley Bowl

Eggs were the very first thing I ever braved placing over a stove when I was five years old. I built upon confidence (and height) as I watched my brothers crack, scramble, stir, and succeed with fluffy steaming eggs every time. They never shared so I knew I had to suck it up and give it a try one day. I remember maneuvering my chopsticks like they were crayons— scratching the surface of the pan back and forth. Things would start to finally look familiar(edible) after a minute or so. At that moment, I knew my days of white rice & soy sauce was over. Eggs were now part of my repertoire.  My go-to meal still consists of eggs, rice, and soy but with many improvements and still learning. I’ve been having eggs a lot—basically with and on every meal that I have. They’re a great source of protein, inexpensive, and there’s an unbelievable amount of recipes that [CONTINUE READING]

ALMOND ‘CREAM’

Homemade Almond Cream

Heavy Cream—friend to my tastebuds; foe to my waistline. It’s a good thing we can find friendlier substitutes made with smarter ingredients, because great flavor should never be sacrificed even through healthful living.  Almonds, instantly— came to my mind as a versatile nut with a milder taste compared to others of its genre. This almond cream is a perfect substitute for most recipes requiring dairy cream. Although, there is some planning involved for this recipe because you will need to soak the almonds for two days. Besides the wait time, the ingredient list is short & the task is quite simple. Dare to make this once every week if you’re an avid coffee drinker but can’t take it black.  What you’ll need: 2 cups raw almonds 2 cups distilled water (more for soaking) 1 nut bag/cheesecloth/flour sack towel glass jar, blender, & bowl yields ~2 cups almond cream Part I: Soak Almonds  Unlike almond milk, [CONTINUE READING]

CARAMELIZED ONIONS | diced

Back to Basics

Onions— a humble ingredient that is quite often misunderstood. People either hate it completely or impartial to it. Rarely, you will find individuals that love them for the aromatic that they are. A few months ago, after an experimental dish with brussels sprouts, I became the exception. “Why didn’t I think of this before?!”—were the words I kept repeating over and over to myself. The one addition that would change my world forever and possibly yours soon? Time—that’s it. To start the Back to Basics series here in the Food Lab (aka my kitchen), I wanted to share my secret addition to many of my very own meals at home: caramelized onions. This simple addition will turn any ordinary recipe into an extraordinary one. I put caramelized onions in almost everything. Seriously. I mix them in with goat cheese and on my sandwiches, top or stir fry with proteins, blended in sauces, tossed in side dishes, fresh crisp [CONTINUE READING]

BREAKING BREAD: SOURDOUGH STARTER

Sourdough Starter

I’m on a bread project—specifically, a sourdough project. After great amounts of research, I was sold on the idea of sourdough as the bread to make. The science made sense, the history is beautiful, it’s surprisingly versatile beyond belief, and it produces the fluffiest pancakes, waffles, breads, and much much more. Seriously, my level of excitement for sourdough is mile high—I even named my starter Luigi. I have big plans for Luigi and he’s going to be sticking around for quite a while so I figured we might as well get acquainted. If you’re wondering, yes, I’m one of those people that enjoys talking to my food. For more information, check out King Arthur Flour’s complete Sourdough Baking Guide and be ready to be intrigued. There’s something about kneading dough that I just can’t quite get enough of. It’s strenuous, time consuming, but abso-freaking-lutely worth it. There’s no better ‘hello’ than the one [CONTINUE READING]