CARROT LAYER CAKE
CARROT LAYER CAKE
I love myself a good European citrus cake. Okay, maybe borderline obsessed but they are just SO GOOD. Not too sweet, perfect crumb, and suitable at any time of the day. The Portuguese bolo de laranja is no exception. I made this for a party and if you’re looking to feed a crowd, look no further. A breeze to make and a cake that stays moist for days… I don’t think you need anymore excuses to not make this cake.Read More
One of my favourite street foods I had eaten when I was in South Korea was rabokki. Tender and chewy rice cakes, savoury fish cakes and instant noodles - what?! Of course, I had to learn how to make this for myself. Surprisingly, the whole recipe can take less than 15 minute of cooking. Try it - you’ll understand why I was so hooked!Read More
The weather might finally be warming up in Vancouver but that doesn’t mean I’m not craving some real stick-to-your-bones meals! Feijoada, the hearty pork and bean Portuguese stew, is easily prepared in your slow cooker for those busy days when you’re pressed on time. Let the aroma of slow cooked pork, kidney beans and cabbage soothe your soul - a vey satisfying meal that will leave a ton to be indulged in later in the week.Read More
My favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.Read More
Pasta + sauce + protein + veg. This is my usual equation for a quick weeknight meal. This time around? I doubled up on the sauce and combined béchamel and pesto to make this incredible cream sauce. Palate pleaser and great to pack up for lunch the next day. Success!Read More
If you can jazz up canned food and luncheon meats, you can do anything. One of my favourite Korean foods, bud jjigae, is up on the blog today! It’s a red hot spicy stew packed with Spam, Vienna sausages, ramen noodles, cheese, tofu and more. It’s a recipe that originated during the Korean War, hence all the canned goods. Don’t let that turn you off that - you’ll instantly become hooked as I was!Read More
Can this title be any longer!? Like any Momofuku Milk Bar recipe, the title is as long as the list of ingredients and components it has. This classic Milk Bar recipe is pretty much foolproof. I followed the recipe to almost a complete tee and it was to die for. A bit too sweet for me but satisfies all my needs when I’m missing NYC.Read More
NO KNEAD BREAD
I’m a baker. Always have, always have been. For some reason, bread has always intimidated me. The active yeast, the kneading, the proofing, the waiting. I have this memory of my only ever experience working with yeast making cinnamon buns with my best friend and it coming out as a complete failure. Non-cohesive, hard and ugly. What were I to do with all the leftover cream cheese frosting!? Oh, the struggles I had before when I was a kid.
Fast forward to 2019, I bought a jar of active yeast because I wanted to conquer my fears and bake bread. Happy to say that I was successful this time around and baked a no knead bread.
I sought to seek out the most simple bread recipe out there – something that was no knead and took the least amount of time to make. Unlucky for me, bread always takes forever but that is mainly time that is spent being inactive.
I had based this recipe on a few different ones and now I can’t seem to find the damn recipe that I was closely following. Darn it. Despite screwing up in step 2, I decided to proceed with baking it. I was so surprised that it worked out! It really was foolproof. The exterior was crusty and the inside was nice and chewy. Once you start to bake it uncovered, I’d keep a careful eye on it as I nearly burnt mine and was a little too toasted for my liking. I would like probably bake it for 10 minutes uncovered because my oven is gets super hot quickly or lower the rack so it be as dark. The exterior of the bread could’ve been less crunchy but that is just my preference.
The flavour of the bread was great though, and the aroma that filled my house was so comforting. Who doesn’t love the smell of freshly baked bread?! I had brought the test loaf to my office and it was devoured pretty quickly with great reviews. Can’t wait to try this again and to serve it up at my next party!
NO KNEAD BREAD – makes 1 loaf (adapted by Pinch of Yum)
3 cups all-purpose flour
1 ½ tsp kosher salt
½ tsp active dry yeast
1 ½ cups room temperature water
Mix the flour and salt together in a large bowl.
I had mixed the dry yeast and water together until it was dissolved and mixed it together with the dry ingredients. Apparently you’re not supposed to do this but hey, my loaf still turned out okay!
Form into a rough ball and place into a large bowl and cover with a tea towel. Let proof for 1 hour.
After the bread has proofed for an hour, preheat your oven to 450F. Uncover the bread an re-roll into a ball. Place back into the container and cover with a tea towel to let it proof for another hour.
Once the bread has proofed for a second time, place a piece of parchment paper in a Dutch oven and transfer the bread dough ball and cover with the lid. You may also roll the bread ball in flour but I was too lazy and skipped that.
Bake the bread covered for 30 minutes. After this time, remove the lid and bake for an additional 10 to 20 minutes until nicely bread. Let cool and serve. Bread will stay fresh for two days.
Ahhhh… Momofuku Milk Bar. How many years was I obsessed with you!? And how long has it been since I’ve made something from the cookbook!? 6 years. It’s been 6 years since I’ve made this exact cake except this time I’ve veganized it. Yes - I was able to veganize Milk Bar’s famous apple pie layer cake with wondrous results. I would make this again in a heartbeat.Read More
There’s something about the salty sweet crunch of potato chips in cookies. The saltiness it adds to an otherwise sweet cookie is enticingly addicting. Any compost cookies will have potato chips in it, but feel free to add in other mix-ins as I did here. Kitchen sink cookies or not, these were a complete hit and a great way to use up all those random ingredients in your pantry!Read More
I know winter has come and gone already BUT I’m a little backlogged on posts, okay!? I had made this lentil shepherd’s pie in celebration of St. Patrick’s Day and was eating this by myself for almost a week - and I was not mad about it. So comforting and such a breeze to make. Honestly, you won’t miss the meat in this one!Read More
Who knew you could make French meringues out of…bean liquid? Seriously guys, it’s a thing. I’m no stranger to the aquefaba movement but I just had to share this basic foundational recipe with you guys. Completely convincing and 100% vegan - don’t even think about wasting another carton of eggs to make meringues ever again! Recipe after the jump!Read More
Is there a better combination of pear and bleu cheese? It’s such a classic combination and can gravitate equally to both a savoury and sweet scale. In this application, it’s best served as a dessert. Instead of presenting a simple cheese plate, why not marry both fruit and cheese into a a beautiful crumble? Your guests will be asking you for the recipe for days (as mine did!).Read More
There’s something about marrying Asian and European food together. The flavours of the east lend an interesting element in otherwise very traditional European recipes. Now, this can either work or fail – there’s no middle ground. Luckily, a recipe I had found for gochujang spaghetti which worked marvels. This spicy and cheesy Bolognese sauce is tongue-tinglingly delicious. Finally, a use for that tub of gochujang you’ve been dying to use up!Read More
Saucy. Glossy. Noodly. Jajangmyeon is a Chinese-Korean dish that will soon be making regular appearances in weeknight dinner roster (mainly because that jar of chunjang sauce is so large). This easy traditional and nostalgic Korean dish will want you coming back for more. Oh, and did I mention that this can all be done in under 30 minutes?Read More
Pear and ginger pair so eloquently together. Like apple and cinnamon, this underdog pairing is perfect for a rainy day in or even to simply fill your house with the addictingly intoxicating aroma. Makes for a great breakfast, snack or dessert. Just try not to eat the whole thing in one sitting, okay?Read More
Yakiudon has always been a go-to in my kitchen. It was one of the first meals I’d ever made when I was growing up - one that didn’t involve any condensed soup or onion soup mixes! It has been such a staple in my house and something that I crave out of all other Asian noodles. Big, fat udon noodles and a chock of vegetables…yum!Read More
Stuck with leftover candy canes from work? Throw them in some chocolate cookies and call it a day. That’s what I did when I whipped these bad boys up. Fudgey and gooey with bits of crunchy candy canes, you definitely will not want to share this with Santa this holiday season!Read More
When you have random ingredients in your kitchen that you don’t want to go to waste, you are forced to improvise and hope for the best! In this case, I married Quebecois cretons, mascarpone, dessert wine and red wine to create a wonderfully savoury and rich ragu. I would definitely call this one a winner! Recipe after the jump!Read More