Updated Miso Soup

Updated Miso Soup

I made this soup three times this past week. It took me about 20 minutes total, each time. Cleaning is a breeze because you basically only need a pot, a pan, and two bowls. But that’s all logistics. the flavor is the true success of this dish. The Miso mixed with the fat from the pork results in this beautiful velvety broth. The Fresno chili is no joke - they pack a spicy punch and cut the richness. The orange and lime serve a similar purpose, and add some sweetness. The ginger is fresh and bright. The rest is a textural dream.

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Thanksgiving Stack

Thanksgiving Stack

And I’m back! After a few crazy months in Taiwan and all over the US, I am back in California and ready to ruin your New Years diets. I don’t have a kitchen, so I’ll be posting recipes for some old Instagram posts until I’m able to be a fully functioning cook in my own home. In that vain, this post will have the recipe to the Thanksgiving Stack I made, well, for Thanksgiving, about a million years (one month) ago.

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Infinity Lorighittas in Blue Cheese Sauce with Roasted Grapes and Hazelnuts

Infinity Lorighittas in Blue Cheese Sauce with Roasted Grapes and Hazelnuts

Alright everyone! I’m back in America and fully back in the swing of things when it comes to the kitchen. I got the stomach flu while I was in Taiwan, and lost a ton of weight, so I’m carb-ing up in earnest up in here. That means you can expect a lot of pasta in the near future. This one is similar to my last post, yet so different at the same time.

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Spicy Chicken Jalfrezi

Spicy Chicken Jalfrezi

For those of you who don't know, I am not a chef by any means. I work at a leading laser manufacturer in the semiconductor industry, which is even more boring than it sounds. Anyway, I work with a lot of mechanical engineers and software engineers from India. I asked around for everyone's opinion on the most spicy dish they could think of. Obviously I got a thousand answers because everyone I work with is from different regions within India, but I did manage to get two whole votes for a single dish: Chicken Jalfrezi!

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All the Textures of the Strawberry

All the Textures of the Strawberry

I just felt like doing something fancy, ok?? Then again, I also never want to get out of my pajama pants, or even out of bed for that matter. The result? I made this decadent craziness and drank wine out of jars with ice cubes in it for like 4 hours, and then passed out after watching an entire season of Preacher. It was my favorite kind of day.

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Fish Fragrant Eggplant (魚香茄子)

Fish Fragrant Eggplant (魚香茄子)

I've always been super afraid of cooking this dish because it really is so good when done right, and it can be completely overcooked or greasy or slimy if done wrong. Also, my mother in-law will not hesitate even for a second to tell me I completely ruined the cuisine of her motherland. That being said, when she showed me how it was done, I couldn't even believe how simple it was!

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Irish Soda Bread

Irish Soda Bread

Every single Irish person I know, and I grew up in Boston, so I know a lot of "Irish" people, has told me that true Irish soda bread contains no fruit. They are extremely adamant on this point. BUT, I distinctly remembered seeing fruit in soda bread on Great British Baking Show, so I was like WHA???

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Honeycomb Parfait

Honeycomb Parfait

It's really the honeycomb on top of this beautifully creamy confection that keeps you going in for more. They are like little jewels of happiness sprinkled throughout the dish. They give it this sweet, lingering crunch.... it just rounds out the dish and fills your mind with a sense of long forgotten completeness. The most important part of making this honeycomb is reading the entire recipe before starting, so get your readers on and enjoy!

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Gnocchi with Sausage and Lemony Greens

Gnocchi with Sausage and Lemony Greens

Anyone else tired of me travelling? Well I certainly am. Hopefully I won't be surprise-shipped abroad over the next few days and I'll manage to have some culinary successes this weekend that I can share with you, but for now, here is the recipe I promised you on my instagram more than a month ago >__<!

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Potato Gnocchi Korma?

Potato Gnocchi Korma?

I was wondering out loud to my wife the other day about why most countries center their cuisine around rice, bread and noodles, but India doesn't? China uses both rice as well as noodles as a base for most meals, and serves dishes alongside fried or steamed buns. Italy has risotto and pasta as well as a plethora of baked breads. Mexico, no wait, Persia, um no... Ethiopia?.... ok now that I'm considering this in more detail I can actually think of a lot of cultures that don't incorporate noodles into their cuisine. But whatever, I had obviously not been thinking very deeply when I conceived this dish. Anyway, conceive it i did: potatoes in curry, but with gnocchi instead of potatoes!

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