Menu
Recent Post


Ingredients

for 2 servings
  • 2 tablespoons oil
  • ½ cup ham(75 g), chopped
  • 2 bell peppers, diced
  • 1 cup spinach(40 g)
  • salt, to taste
  • pepper, to taste
  • 4 eggs
  • ½ cup jack cheese(65 g), shredded
  • ½ cup shredded cheddar cheese(50 g)
  • 1 avocado, sliced

Preparation

  1. Heat oil in a pan over high heat.
  2. Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
  3. Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
  4. Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
  5. Cook until the cheese is half melted, then fold one half of the omelette over the other.
  6. Cook for another 15 seconds, then remove and transfer to a plate.
  7. Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
  8. Enjoy!
0



Ingredients

for 4 servings
CHICKEN ROLLS
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons pepper, divided
  • 1 tablespoon onion powder
  • 4 teaspoons kosher salt, divided
  • 1 tablespoon garlic powder
  • 8 oz baby spinach(225 g)
  • 1 cup sun-dried tomato(200 g)
  • 2 cups canola oil(480 mL)
  • 2 cups panko breadcrumbs(100 g)
  • 4 large eggs, beaten
  • 1 cup all purpose flour(125 g)
BÉCHAMEL SAUCE
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 2 medium shallots, diced
  • 2 cups baby spinach(80 g)
  • 1 ½ tablespoons sun-dried tomato, chopped
  • ¾ cup tomato(150 g), diced
  • 2 cups heavy cream(480 mL)
  • 1 tablespoon all purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon pepper
  • ¾ cup grated parmesan cheese(80 g)
  • 1 tablespoon lemon juice
FOR SERVING
  • 4 cups spaghetti(800 g)
  • 4 cups green salad(290 g), lightly dressed

Preparation

  1. Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
  2. Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
  3. Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
  4. Chill the chicken rolls in the fridge for 30–60 minutes.
  5. Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5–7 minutes. Remove the pot from the heat and stir in the lemon juice.
  6. Heat 2–3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
  7. Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
  8. Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
  9. Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken’s center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
  10. Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
  11. Enjoy!
0



Ingredients

for 4 servings
  • nonstick cooking spray
OPTION 1: PREPARED MIX
  • 2 cups waffle mix(250 g)
  • 1 ⅓ cups milk(320 mL)
  • 1 large egg
  • 2 tablespoons vegetable oil
OPTION 2: FROM SCRATCH
  • 2 cups all-purpose flour(250 g)
  • 2 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 8 tablespoons unsalted butter
  • 2 cups buttermilk(480 mL)
TOPPINGS
  • 4 tablespoons boysenberry syrup
  • 8 tablespoons whipped cream
  • 4 tablespoons chocolate chips
  • 8 tablespoons toasted walnuts, chopped

Preparation

  1. Preheat a waffle iron to medium-high heat. Grease with nonstick spray.
  2. OPTION 1: If using prepared mix, in a medium bowl, whisk together the waffle mix, milk, egg, and vegetable oil until fully incorporated.
  3. OPTION 2: If making the waffle batter from scratch, in a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs, melted butter, and buttermilk. Whisk the wet ingredients into the dry ingredients until fully combined.
  4. Add 1 cup (130 g) of waffle batter to the center of the waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Repeat with the remaining batter.
  5. Top each waffle with 1 tablespoon boysenberry syrup and 2 tablespoons whipped cream. Garnish with 1 tablespoon chocolate chips and 2 tablespoons walnuts.
  6. Enjoy!
0


Ingredients

for 16 servings
  • 2 cups warm water(480 mL)
  • 1 tablespoon sugar
  • ½ cup olive oil(120 mL)
  • 1 tablespoon instant yeast
  • 5 ½ cups all-purpose flour(690 g)
  • 1 tablespoon salt
  • 10 large eggs
  • 16 oz ricotta cheese(455 g)
  • 1 cup fresh parsley(35 g), chopped
  • 4 oz grated pecorino romano(115 g)
  • 8 oz ham(225 g), boiled, cubed
  • 8 oz pepperoni(225 g), cubed
  • 8 oz provolone cheese(225 g), cubed
  • 8 oz salami(225 g), hard, cubed
  • 4 oz prosciutto(115 g), chopped
  • 1 ½ cups bread crumbs(170 g)
  • 1 large egg, beaten

Preparation

  1. In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  2. Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  3. Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  4. Preheat the oven to 350°F (180°C).
  5. In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  6. Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  7. Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  8. With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  9. Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  10. Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  11. Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  12. Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  13. Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  14. Enjoy!
0


Ingredients

for 10 servings
  • ½ cup butter(115 g), softened
  • ½ cup sugar(100 g)
  • ¼ cup brown sugar(55 g)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups flour(185 g)
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 4 ½ cups mixed berries(790 g), blackberries, blueberries, raspberries
  • powdered sugar, to taste

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Grease a 9-inch (23 cm) cake pan with butter.
  3. In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
  4. Add the eggs one at a time, then add the vanilla. Whisk until combined.
  5. Fold in the flour, salt, cinnamon, and baking powder until combined.
  6. Fold in the berries.
  7. Transfer to a baking pan.
  8. Bake for 40 minutes, or until golden brown.
  9. Cool for 30 minutes before serving.
  10. Slice and sprinkle with powdered sugar.
  11. Enjoy!
0


Ingredients

for 8 servings
  • 6 tablespoons olive oil
  • ¼ cup fresh rosemary(10 g)
  • 6 cloves garlic
  • 3 shallots
  • ½ tablespoon dried thyme
  • 2 teaspoons pepper
  • 3 ½ teaspoons salt
  • 5 lb leg of lamb(2.5 kg), boneless
  • 1 carrot
  • potato
  • onion
  • 4 cloves garlic
  • salt, to taste
  • pepper, to taste
  • olive oil
  • 8 slices garlic bread

Preparation

  1. Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
  2. Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
  3. Roll up and securely tie the leg of lamb together with kitchen twine.
  4. In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
  5. Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
  6. Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
  7. Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
  8. Serve with the roasted vegetables.
  9. Enjoy!
0


Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes

Ingredients

for 2 servings
CHILI DIPPING SAUCE
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 clove garlic, grated
  • ¼ cup korean chili paste(55 g)
SESAME SOY GARLIC DIPPING SAUCE
  • 6 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 ½ teaspoons rice vinegar
  • 1 tablespoon sugar
  • 2 scallions, white and light green parts, very thinly sliced
  • 2 cloves garlic, grated
  • 1 teaspoon sesame seed
PANCAKES
  • 1 cup cake flour(125 g)
  • ¼ teaspoon baking powder
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 cup ice water(240 mL), plus 2 tablespoons
  • 20 scallions, about 2 bunches, root trimmed
  • 2 tablespoons vegetable oil, plus 2-4 teaspoons
  • ¼ lb shrimp(105 g), peeled, deveined, and halved lengthwise (butterflied)
  • ¼ lb calamari bodies(105 g), sliced into ¼-inch rings, rinsed, and patted dry
  • 2 large eggs
  • 1 red chili, thinly sliced

Preparation

  1. Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  2. Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  3. Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
  4. Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
  5. Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1–2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1–2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
  6. Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2–5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
  7. Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
  8. When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2–4 minutes more, until the egg is mostly set.
  9. Quickly flip the pancake, then drizzle 1–2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2–3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
  10. Slice the pancakes and serve with the dipping sauces.
  11. Enjoy!
0


Current Time 0:00
/
Duration 0:00
Loaded: 0%
Progress: 0%

Ingredients

for 10 servings
  • 2 cups cooked sushi rice(460 g)
  • 2 tablespoons sudachi juice
  • 2 tablespoons olive oil
MACKEREL TARTARE
  • 1 sushi-grade Spanish mackerel, aji, chopped
  • 1 shiso leaf, chopped
  • ½ myoga, sliced
  • 1 oz japanese green onion(30 g), sliced
  • 1 teaspoon white sesame
  • 2 teaspoons miso
  • 1 Sliced radish, for decorating
  • sliced okra, for decorating
  • hojiso, for decorating
TUNA YAMAKAKE
  • 3 slices sushi-grade tuna, cubed
  • white sesame seed, to taste
  • ⅓ cup chinese yam(50 g), grated
  • wasabi, to taste
SEA URCHIN GUNKAN
  • sushi-grade sea urchin
  • shredded nori, to taste
SEARED SALMON AND IKURA
  • 150 g sushi-grade salmon(150 g), sliced
  • sushi-grade ikura, to taste
  • 3 thin slices lemon
  • Enjoy!
0

Author

authorHello, my name is Jack Nguyen.
Learn More →



Translate