I Am... Oven-Roasted Eggplant with Caramelized Miso Recipe
This recipe is brought to you from Easy Gourmet, my first ever cookbook! You can preorder it here: Amazon, Barnes and Noble, Books-A-Million and Indie Bound. I am a huge eggplant fan, but it wasn't always so. As a super picky kid who would only eat soy sauce and rice, eggplant seemed like it was the worst vegetable ever. I totally didn't get why my mom and dad would always order eggplant when we went out for dinner. The couple of times my mom forced me to eat it, it tasted...slimy and kind of weird. It was definitely nothing to get excited about.
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I Am... The Best Enamelware
I get tons of questions about my favourite kitchen goods. In "The Best Series," I highlight my faves. I LOVE enamelware. It's durable, classic, easy to clean and super-versatile. You'll see enamelware pop-up time and time again on I am a Food Blog. There aren't too, too many enamelware companies out there - the most well known, for good reason, is British-owned Falcon. They've been around since 1920 and their classic pie set is something I truly covet. I have a couple of plates that I brought home with me from London (I use them ALL THE TIME) and if the luggage space was available I think I would have gone a little crazy. There aren't any Falcon stores on this side of the pond, but Falcon ships internationally and in the US, Pigment ships as well. Update: As Molly as pointed out, anthropologie has a red pie set on sale :)
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I Am... Caramelized Shrimp Pizza Recipe
I think pizza is one of those perfect foods. (Along with noodles, potatoes and bread. I'm a carb fiend, what can I say...) I'm pretty sure I could eat pizza every day, especially since it lends itself so nicely to variation/experimentation. I topped this no-knead beauty with some Vietnamese caramelized shrimp because I'm still on the shrimp on pizza train.
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I Am... Lamb and Peas Lasagna Recipe
I have an obsessive personality, I admit. I'll binge watch TV shows, speed-read dystopian teen novel series and spend hours googling the heck out of things like different dumpling doughs. And although I find these things immensely interesting and immersive, I can kind of understand how it makes conversation a little hard at times.
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I Am... Egg and Avocado Breakfast Taco Recipe
I like to make up dishes while I'm standing in front of my fridge in my pajamas. As much as I LOVE grocery shopping (I've been known to go to the store multiple times in one day) I also fly wildly to the other side of the spectrum and let the grocery shopping go so long between trips that the fridge only has eggs and random sauces. Not that I'm complaining. As long as I have eggs I'm a happy camper. When you have eggs, you can basically make ANYTHING.
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I Am... Sweetened Condensed Milk Recipe
I LOVE sweetened condensed milk. It's partially nostalgic and partly because it's just so delicious. How could you not love milk and sugar? I could eat it by the spoonful, but the way I use condensed milk most is in coffee. What's a girl to do though, when you don't have any condensed milk in the fridge or pantry and it's 3 am and there's no where to go for your coffee-sugar fix? (Don't ask why I need coffee-sugar fix at 3 am ...)
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I Am... Shiitake Quinoa Salad Recipe
I LOVE mushrooms. Mushrooms are pure earthy, umami deliciousness. I just don't get people who don't love mushrooms. If you're a mushroom hater it's probably because you haven't found your spirit mushroom cooking method. See, even though all mushrooms essentially have the same flavour, they taste texturally different based on how you cook them. Braising them makes them tender, roasting them can make them crisp or tender, and pan frying them, when you do it right, turns them into perfect little salty, crispy bits of goodness. They kind of turn into a mushroom chip and they're awesome on their own, but even better when paired with quinoa.
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I Am... Porchetta Recipe Redux
Guys, it's been an roller coaster week of firsts for me: first time holding my new baby nephew, first iphone dropped in a sink full of soapy water and...my first cookbook, Easy Gourmet, available for preorder!! I've been keeping my book on the down low because I'm not sure how to talk about it. I try to think of what to say and all that comes out is: maofeisao ioajoejaw oajfoewjafs YAS!!!!! So, instead, while I gather my thoughts, I'm going to give you this Porchetta Recipe Redux, which happens to be a sneak peek into the book.
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I Am... Shrimp Asparagus Pizza Recipe
How necessary is it for you to be food compatible with your other? Would you break up (okay, too extreme, let's say fight) with someone over pizza toppings? Would you truly be compatible with someone if they were an avid meat eater and you were a strict vegan? Luckily, Mike and I agree on most food things (aside from tofu: I love it, he pretty much doesn't love it), but I think that I would be intrigued if he didn't like eating the same things as me. We actually had a long discussion about it with a friend and he and Mike both agreed that they'd find it supremely difficult to be with someone who didn't share their basic taste in food.
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I Am... Porchetta Pizza Recipe
I made a batch of no-knead pizza dough the other day and proceeded to go on a pizza making binge. No-knead pizza dough is seriously the BEST. THING. EVER. Seriously, all you do is mix up flour, water, yeast and salt and then let time do all the work for you. One batch of no-knead dough will make up four of the best homemade pizzas that will ever come out of your oven. I've even been tempted to just stretch them out, brush them with olive oil and then eat them up like flatbread.
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I Am... Kalbi Baby Back Ribs Recipe
I used to be considered somewhat of a "baby back ribs expert" in my family. Back in high school I had an obsession with barbecue baby back ribs. I didn't have a DIY smoker or anything like that. Nope, I just had my mom's trusty oven (the one that locked the turkey in it on Thanksgiving, but that's a story for another day) and store-bought barbecue sauce. Still it was enough to impress my family and that was good enough for me.
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I Am... Asparagus and Eggs, Two Ways
I've been having lots of issues with soft boiled eggs lately. Not the soft-boiling part, but the peeling. It's strange because (not to be boastful or anything) I never used to have issues peeling eggs. I always wondered what the big fuss was - my egg shells always came off gloriously easily. I'm not sure if my eggs are too fresh, or if I'm being too rough, but egg peeling has become my most hated kitchen task.
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