Calender

Read More

Cheese and Korea BBQ Chicken

Read More

Cheese

Read More

Matcha Tiramisu ----Dzung Duong

INGREDIENTS 
For the matcha cream:

6 egg yolks
3/4 cup white sugar
1/2 cup milk
16 oz or 2 ½ cups mascarpone cheese
1 1/4 cups cold heavy cream
1/2 teaspoon vanilla extract
1 tbsp matcha powder
An additional ½ cup of matcha powder for dusting.

For the matcha cake:

2 packets of lady fingers (ones from Trader Joe’s is good)
1 cup boiling water
1/2 cup sugar
1 tbsp matcha powder

RECIPE 

In a medium sauce, heat milk until steaming. 

In a separate bowl, whisk egg yolks with sugar and matcha powder. When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.

Next, mix in mascarpone cheese and set aside.

Using a stand or hand mixer, whip heavy cream with vanilla extract. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

Now, for the matcha cake:

In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. 

Continue to dip lady fingers and line in a row at bottom of glass baking dish. 

Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.

Chill in refrigerator for 2 hours or overnight.

Read More

Bakes Polenta Fries WIth Garlic Aioli---- HUNGRY AF

INGREDIENTS 

2 cups low-sodium chicken or veg broth
½ cup whole milk
1 ½ cups cornmeal
1 tbsp butter
½ cup parmesan, shredded
1 tbsp fresh thyme, chopped
Salt to taste

For the garlic aioli:

4-6 roasted garlic cloves
1 large egg
1 tbsp lemon juice
½ cup olive oil
Salt & pepper to taste

RECIPE 

In a pot, bring chicken stock and milk to a boil. Then whisk in cornmeal until smooth. Turn heat down to medium and cook for another 8-10 minutes, stirring frequently. 

Remove from heat and stir in lemon juice, parmesan, thyme, and salt. 

Immediately transfer to a parchment-lined rimmed baking tray. Smooth the surface to about a 2-inch thickness. Cover with plastic wrap and chill for about 2 hours to firm up. 

Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slowly add olive oil, whisk until fully emulsified. Chill in the fridge.

Preheat oven to 450F. Slice polenta into strips and place them on a greased baking sheet. 

Drizzle more olive oil on top and bake for 15 minutes. Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.

Read More

Matcha ----- Thristy For

MATCHA RECIPE:

MATCHA

For 1 Serving

Tools:
-Chawan
Whisk (Chasen) 
-Bamboo Chashaku Matcha Spoon
-Tray (Not necessary but matcha is messy, so it's good to invest in one)


Process:
-First warm the chawan with hot water and pour it out. Dry the chawan completely. 
-With the chashaku, add around 1 TSP of matcha into a sieve, which has been placed over the chawan.
-Using the bottom of the chashaku, sift through to aerate the powder and get rid of any clumps. 
-Heat your water, it should be around 180 degrees - not boiling
-Pour in 2-3 oz
-Take thumb and forefinger of non-dominant hand, and place on edges of chawan for stability
-Now with your whisk, begin by scraping down the sides. 
-Then whisk in a back and forth motion - this will create the froth. A zig zag motion is ideal, and it should be fairly vigorous. Try to avoid scraping the bottom of the bowl. 
-Your matcha is ready when a layer of tiny bubbles has covered the surface. 
-Enjoy straight from the Chawan or in a glass.

Read More

Parmesan Cheese Bowl Recipe _HUNGRY AF

INGREDIENTS

Parmesan Cheese Bowl Recipe

For the pasta:

½  lb dried spaghetti
1 cup pecorino romano cheese, finely grated
3 tbsp olive oil
1 tsp freshly ground black pepper (add more per taste)

For the parmesan frico bowl:

1 ½ cups shredded parmesan cheese

RECIPE

For the cheese bowls: 
Preheat oven to 375°F. Line a baking sheet with parchment paper. Divide the cheese into two portions, and form each portion into an even 6-7 inch circles on the parchment paper. Bake for about 6 minutes, until the cheese is melted and golden. Remove from oven and quickly use a spatula to lift each parmesan frico off the tray. Flip over two soup bowls (bottoms facing up) and place each frico over the bowls. Gently press around the sides to form bowl-like shapes. Allow to cool.

For the pasta: 
Cook pasta to al dente in salted water. Reserve about a cup of the pasta water and drain the rest. With the pasta still in the pot, add olive oil, some of the pasta water, half of the cheese, and black pepper. Toss the pasta until fully coated. 

Serve in the parmesan bowls, and sprinkle more cheese and black pepper on top.

Read More

Miso Brown Butter Pasta —— JEN PHANOMRAT

INGREDIENTS

6 oz spaghetti 
4 tbsp butter
2 tbsp red miso paste
1 shallot, thinly sliced
¼ cup parmesan, grated
Chopped parsley to taste
Salt & pepper to taste

RECIPE

Cook spaghetti to al dente, according to package instructions. When cooked, reserve a cup of the pasta water and drain.

In a pan on medium heat, melt butter and stir occasionally. Once the butter begins to turn lightly brown and smells slightly nutty, lower heat and add the sliced shallot. Cook for another minute until softened. 

Remove from heat. Whisk in the miso, followed by a few splashes of the pasta water. 

Toss in the spaghetti, parsley, parmesan, and salt and pepper if needed.

Read More