I Am... Bun Rieu: Vietnamese Tomato and Crab Noodle Soup
What is life without amazing noodle soups? And if you’re talking about amazing, bun rieu is up there with the greats. In terms of Vietnamese noodle soups, Bun rieu is not as well known as pho or bun bo hue, but it’s a hidden gem maybe only you’ll know about among your friends: a time tested combination of al dente rice noodles, flavorful seafood and tomato soup, and intensely delicious and really pretty toppings. Think of it like a Vietnamese bouillabaisse. The depth of flavor and complexity you get from a few simple ingredients just can’t be beat. It’s a little tart from the roma tomatoes, a little sweet from the pineapples, and so full of umami from the pork, shrimp, and crab. This one is one of my favorites.
What is bun rieu
Bun rieu (properly: bún riêu) is a Vietnamese vermicelli noodle soup featuring tomatoes and seafood – usually crab. The rieu in bun rieu means sea foam, and if made correctly, there is a crab meatball mixture that is supposed to look like seafoam and adds a punchy hit of umami to every bite. Like with most Vietnamese noodle soups, it’s finished with a variety of meats and herbs and it’s like a tiny, really delicious universe in a bowl.Why this bun rieu recipe
I was looking around on the internet and only found recipes that needed esoteric ingredients you’re not likely to find outside of a specialty Vietnamese supermarket, or super simplified ones featuring premade boxed soup mix combined with chicken stock and not much else. This version is a totally-from-scratch ode to bun rieu that’s not "seasoning packets" easy, but not so hard that it requires crushing crabs in a mortar and pestle. It’s kind of a middle ground: a little effortful, very rewarding, and authentic, but not painful. I hope you give it a try.How to make bun rieu
- Make the soup. Blanch your bones, then transfer to clean, clear water with aromatics and simmer for 4 hours.
- Blanch the shrimp and pork shoulder. Drop the shrimp and pork into the simmering soup. The shrimp should take about 10 minutes to start floating. Once they do, remove and shock them in an ice bath, then peel. Add the shells back to the stock and store the shrimp in the fridge. The pork takes 30 minutes to come to an internal temp of 135ºF. Once done, remove and refrigerate as well.
- Make the crab meatballs. Crush shallots, garlic, and sugar in a mortar and pestle, then add fish sauce. Finely chop raw shrimp in food processor, then add an egg, the shallot mix you made earlier, and drained crab meat and pulse to mix. Refrigerate.
- Prepare the vermicelli and toppings. Cook and drain the vermicelli. Chop your herbs and slice the pork loaf and shoulder. Add the tofu puffs to the soup for 3-5 minutes to soften, then remove.
- Cook the crab meatballs. Bring the soup back up to a boil, then drop small patties of the crab into the soup and let them cook for 5 minutes. It should look foamy-ish.
- Assemble. Add the dried vermicelli to the bowl. Add toppings, then cover with soup and serve immediately. Enjoy!
The best bun rieu is overnight bun rieu
Most of this recipe is passive time that you could spend making the rest of the components, but I think you should split this into a two day affair instead. Make the soup, shrimp, pork shoulder, and crab mixture on day 1, and then reheat, assemble, and enjoy on day 2. This allows you to relax, enjoy the process, and allows the crab meatballs and pork shoulder time to firm up. It’s just easier and way more fun.Where to buy pork bones
In this recipe you make a scratch pork and shrimp stock. If you're feeling lazy and want something right now, you can use store bought stock and add shrimp shells, or forgo the shrimp entirely. But if you have the time, it’s about the same difficulty, and you'll feel proud that you made this whole thing out of not much more than water and bones. It’ll taste 100x better, too. On the subject of bones, pork bones can be hard to find at your average supermarket. My usual strategy is butchershop first, then the Mexican or Asian supermarkets. As a last resort ask the meat dept of a large grocery store (such as whole foods), they can order it in for you if they don’t already have it in the back. While this recipe calls for pork neck bones, any pork bones will work, ideally bones with a little meat still on them. In a pinch you can use pork ribs or shank, which should be available everywhere.How to blanch pork bones
You need to blanch pork bones if you want a clean, clear soup. My favorite way to blanch is:- Put all your bones into a pot that’s just slightly larger, then fill up with water and bring to a boil.
- Meanwhile, fill your main stock pot with the correct amount of water and bring that to a boil on your back burner.
- By the time the pork is done blanching – approx 20 mins if you do it straight from the fridge and with cold water – the main soup will be already boiling and no time is lost. Then you just transfer the bones over with tongs, drain the smaller pot, and throw it in the dishwasher – super easy.
Pork shoulder
You’ll usually find this served in Vietnamese restaurants with sliced pork hock. I personally don’t really like working with pork hock and find it very finicky. I love eating it though, so instead of omitting it, I’ve switched it out for sliced pork shoulder. Cooked the way it says in the recipe (including the overnight rest), this pork shoulder will taste just like pork hock without the pain. If you're more masochistic (and authentic) than me, you can replace the pork shoulder with pork hock or skin-on pork leg. You’ll notice the pork is stopped at 135ºF. It’ll look a little pink when you slice it but it’ll finish another 10 degrees higher when you add it back to the boiling hot soup.Vermicelli
I’ve tried this with lots of different sized noodles and prefer a thicker vermicelli for this dish. The ones we use for bun bo hue are perfect. But you can use any size you like. In a pinch, you can even use spaghetti. To cook noodles Vietnamese style: cook to package directions, then drain and rinse under cold water. Allow to dry for 5-10 mins before assembling your bowls. This way, when you add your soup, the noodles absorb a bit of the soupy flavor as they rehydrate.Shrimp paste
Like with ketchup and everything else in life, there is shrimp paste and there is shrimp paste. Most likely, you won’t be able to find any locally and will need to resort to ordering it online, but if you live near a Vietnamese supermarket, you might be able to find the authentic stuff: mam ruoc hue. It’s a shrimp paste made from tiny shrimp caught during the winter in the area my parents grew up in, and they’ve regaled me with stories of how happy their little town was when the big shrimp boats came in. I’ve tried the various Chinese/Thai/Indonesian/etc shrimp pastes and I’ve tried this stuff, and this is what I’ve come to prefer. It doesn't smell great, but it's out of this world good.Fish sauce
Look for first press fish sauce (mắm nhĩ) such as Red Boat if you can. It will cost a little more but tastes far better. Avoid fish sauce that is opaque and has the word fermented on the label (mắm nêm) as it's crazy pungent.Fried pork loaf
If you live near a well stocked Asian or Vietnamese supermarket, be sure to pick up a package of fried pork loaf (chả chiên). It’s an optional but highly recommended topping.Shrimp
I bought individually frozen easy peel shrimp. The heads were already removed and the shrimps were cleaned with an easy cut on the shell. Peeling these were a breeze and you should definitely check them out.Crab
Authentically this dish requires pounding crab in a mortar and pestle. In this version, I used a combo of canned crab (salad crab) and raw shrimp and it tasted great. You could go the distance and buy tiny raw crabs, but you’re already making soup from scratch. I feel the crab is very forgiving in comparison to everything else.Tofu puffs
Tofu puffs are delicious little nuggets of deep fried tofu. You should be able to find them wherever you find tofu. If you can’t, just use any fried tofu or omit entirely.How big of a pot do you need for bun rieu?
This recipe, as written, is very large. There is a lot of time invested, so why not make a few extra bowls? Unfortunately, you'll need a very large pot to hold everything if you do. To make this recipe I used an 8qt stockpot as my main pot. If you don’t have a large pot, you’ll need to scale this down to the size of the pot you have, plus a little extra for the bones . I base it on 2 cups per bowl, aka 2 servings per quart. So, eg, if you have a 2.5qt pot, you should scale this down to 4 bowls.Noodle bowls for bun rieu
On the subject of bowls, you need proper bowls for any noodle soup. You’re looking for a bowl at least roughly 3” high and 9” wide. Plan ahead so you don’t find yourself eating tiny portions or eating out of mixing bowls. We’ve never regretted our noodle bowl investments, they’ve made eating everything from homemade soups to takeout ramen delightfully easy and fun. Before serving, warm your bowls with hot tap water to keep the soup hotter, longer.Chopsticks
If you’ve ever thought it was really hard to pick up noodles, you probably don’t have bad chopstick skills but instead, probably have the wrong chopsticks. There are specific chopsticks for each kind of food, and the ones we use for noodles have a rough finish at the tips so the noodles don’t slide. At the very least, use cheap wooden takeout chopsticks over smooth plastic chopsticks, your hands (and shirt) will thank you.Authenticity
Many Vietnamese people will read this recipe and say that it's not authentic. It's true, unlike my other recipes, this bun rieu is not all that authentic, technique-wise. It's meant to be easy and fun and doable with ingredients you can find at a western supermarket - but it tastes almost identical to the real thing. It's a little bit of a moot point anyway as it's a hotly debated recipe in Vietnamese circles. Some claim it's from the North, with no pork, and others claim it's central with pork, but with pork leg, not pork shoulder, or dried shrimp, not fresh shrimp. It doesn't matter, this will taste right. This is a really good and easy soup to make, and an easy gateway into homemade Vietnamese noodle soups. I hope you give it a try! -MikeBun Rieu
A delicious seafood and tomato soup featuring crab foam and delicious pretty toppings.
Soup
- 16 cups water
- 2.5 lbs pork neck bones
- 1 can pineapple (slices in juice (13oz or 20oz))
- 4 roma tomatoes (quartered)
- 1 onion (halved)
- 1 lb pork shoulder/butt
- 8 large shrimp (about 1/2" - go for 16 if you like shrimp)
- 2 tbsp sugar (or to taste)
- 3 tbsp fish sauce (or to taste)
- 1 tbsp shrimp paste
Crab Meatballs
- 1 can crab (salad crab, 120g/4oz)
- 3 large shrimp (peeled, raw)
- 1 egg
- 1 shallot (minced)
- 2 cloves garlic (crushed)
- 1 tsp sugar
- 1 tsp fish sauce
Assembly
- 28 oz vermicelli (3.5oz per bowl, look for bun bo hue vermicelli)
- 1 lime (cut into wedges)
- 1 package tofu puffs (optional but highly recommended)
- 1 package fried vietnamese pork loaf (cha chien, optional but highly recommended)
- 1 bunch Thai basil (optional but highly recommended)
- 1 bunch cilantro (optional)
- 1 bunch green onions (sliced, optional)
- 1 bag bean sprouts (washed, optional)
- 8 Thai chilies (optional)
Soup
Blanch the pork bones in a small pot while you bring a larger pot of water with the onion, pineapples, and tomatoes to a boil, then back to a simmer. When the pork bones have boiled for 5 minutes, transfer the pork over to the larger and discard the blanching water.
When the soup has stabilized to a simmer (about 1 bubble every 30 seconds), blanch the shrimp and pork shoulder and prepare an ice bath. When the shrimp start to float (about 10 min), transfer them to the ice bath, then peel and refrigerate. Add the shells back to the soup. When the pork hits 135ºF internally (about 30 min) remove and refrigerate.
Continue to simmer the soup for 4 hours slightly covered on low while you make the crab meatballs. Check back every hour or so and replenish the water as needed.
When the soup is done simmering, strain into a smaller pot or remove as many solids as you can with a spider. Season with shrimp paste, sugar, and fish sauce, a tablespoon at a time and tasting as you go. The dark red color happens after the fish sauce and shrimp paste are added, so don't worry if your soup is clearer at the end of your simmer. The soup should be on the very verge of being overseasoned. The noodles and lime will balance it out.
Crab Meatballs
In a mortar and pestle, crush shallot, garlic, and sugar until it becomes a fine paste, then stir in the fish sauce and set aside.
In a food processor (or by hand chopping) pulse the shrimp until it becomes a rough paste. Add drained crab and the shallot mixture and continuing pulsing until an evenly mixed paste is formed. Transfer to an airtight container and refrigerate.
Assembly
Give yourself about 30 minutes to assemble the soup. The vermicelli takes about 15 minutes to cook to al dente so do that first. Taste one before draining in a colander, then rinse under cold water and set aside to dry.
While the vermicelli is cooking, bring the soup up to a rolling boil and, using two spoons, spoon little crab meatballs into the soup. When the meatballs look cooked through, reduce the heat to a very low simmer.
Add tofu puffs to the soup. Slice your pork shoulder and, if using, pork loaf. Warm them in the soup. Let simmer while you prepare your bowls.
Heat up your bowls and prepare your vegetable toppings.
Assemble the bowls by adding noodles first, then pork, shrimp, and tofu puffs. Ladle the soup on top, ensuring every bowl gets an even amount of tomatoes and crab.
Enjoy immediately, with toppings.
I Am... Sushi Rice
Did you know that the term sushi refers to the rice, and not the fish at all? In Japan, getting that sushi rice right is seen as the highest art. The best, most perfect in-season fish is a matter of connections and deep pockets, but the rice is an art. Ordinary nigiri is such a pale imitation of the highest grade good stuff it’s like chef boyardee vs fresh handmade pasta from a really good Italian restaurant. While the fish could concievably be the same quality, the sushi rice, even in Japan, can run the gamut from poorly-machine-made conveyor belt sushi (pictured below) to so crazy good they could just put some grass on top and it would taste good – one of Steph's favorites. But, getting the taste of sushi rice right is not nearly as hard as shaping it properly. Unless you live in a major sushi city (or Japan) it'll make for way better sushi than most anything you’ll find locally. You will instantly upgrade your homemade sushi with this simple recipe.
What is sushi rice
Sushi rice is Japanese short grain rice seasoned with salt, vinegar, and sugar to form the base for nigiri, maki, and all other kinds of sushi. At some sushi places in Japan, they often tune the rice to the specific fish – that is, they have more than one batch of sushi rice with different seasonings depending on the fish you're being served.Why is this the best sushi rice recipe
This recipe is by Masaharu Morimoto, aka Iron Chef Morimoto. He’s a super nice guy who downplays his sushi accomplishments but is definitely the real deal. For me this is the best sushi rice recipe because it’s the one that tastes closest to the best stuff we've had in Japan.How to make sushi rice
- Make the rice. You can either use a rice cooker or Instant Pot to get perfect rice, or use my usual 27 minute stovetop method which has never failed me: 1.25 cups water to 1 cup of rice, bring to a boil, cover tightly with a lid and reduce the heat to the lowest it goes. After 17 minutes, remove from heat but leave the cover on. After another 10 minutes take off the lid and continue with the steps below.
- Make the seasoning. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over medium-low heat until the sugar dissolves.
- Season the rice. When the rice is done cooking, transfer to a very large bowl. Sprinkle on half of the vinegar mixture and use a rice paddle or silicone spatula to gently mix the vinegar into the rice with a slicing motion. The idea is not to break a single grain of rice.
- Cool the rice. If you have a fan, or even a clean magazine, fan the rice for a few minutes while you gently toss it to help it absorb the sweet and sour vinegary goodness. You want it to be easily cool enough to handle. Definitely cool enough not to cook any raw fish you put on top.
- Enjoy! Taste and adjust the seasoning, adding more if needed. Cover with a damp towel until ready to use.
Red vs white rice vinegar
Most sushi rice recipes will only tell you to use rice vinegar and leave it at that, and that’s alright. But the mixing of different vinegars is one of the most important ways sushi masters show their personal style. Some will do a 50/50 mix of akazu (red rice vinegar, pictured below) with regular white rice vinegar, for instance. It completely changes the flavor profile of the rice, fish, and sushi as a whole. We bring back lots of rice vinegars from Japan (where they have whole aisles of rice vinegars) and play with them. Obviously, there’s not a lot of need to invest in these, but if you were ever interested in mixing up your usual sushi, this is where I would start. Amazon has an ever growing selection of more obscure vinegars, such as this unpolished brown rice vinegar from Mizkan, this amber rice vinegar from Kagoshima, or even this black rice vinegar (kurozu) for a wild (but real) black sushi style.Rice vinegar vs seasoned rice vinegar
But speaking of vinegar. the standard plain rice vinegar should be a green cap. Don’t buy the orange capped pre-seasoned rice vinegar (aka sushi vinegar). Or do, but don’t add the sugar and salt in this recipe and just use it out of the bottle as-is. It’s not nearly as good to go the premix route but it certainly is much more painless. I prefer going the distance. In this recipe, the assumption is that you are using unseasoned rice vinegar.The best rice to use
I’ve seen on the internet that some people suggest using glutinous rice. This is just wrong. I’ve also seen recommendations for sushi rice, which sounds ambiguous and weird at best to me. My recommendation is to get a simple koshihikari. It doesn't matter whether its from Japan or California. You should be able to find koshihikari at any Asian grocery store or, of course, online. My favorite rice is nanatsuboshi from Hokkaido.Instant pot sushi rice
You can make great sushi rice in an Instant Pot! Just cook your rice as normal, then release the lid and you can season and fan the rice right inside the instant pot. No other changes needed.What to use this sushi rice for
- california roll cones!
- make an ehomaki to celebrate the beginning of spring
- order up some assorted sashimi from your favorite sushi-ya and make a chirashi bowl
- or fry up a salmon filet and go to town. Sushi rice and fish is a combination that can’t be beat – it doesn’t matter whether the fish is raw or cooked.
- And heck, forget everything I said up top about about the art of nigiri and just have some fun making it at home!
Sushi Rice
Instantly upgrade your homemade sushi
- 1 cup rice (Short-grain Japanese rice such as koshihikari preferred)
- 1/4 cup rice vinegar (see notes)
- 2 tbsp sugar
- 1 tbsp salt (sea salt preferred)
Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over medium-low heat until the sugar dissolves.
When the rice is done cooking, transfer to a very large bowl. Sprinkle on half of the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly – it helps if you have a friend to fan while you mix. Taste and adjust the seasoning, adding more if needed. Cover with a damp towel until ready to use. Enjoy!
You can use regular rice vinegar, but experimenting with a combination of red and white vinegar is recommended.
Courtesy of Masaharu Morimoto via food & wine.
I Am... Keto Soufflé Pancakes
Why should regular fluffy pancakes have all the fun? Keto soufflé pancakes can be friends too! If you’re doing keto January and are looking for a bit of food inspiration, these keto soufflé pancakes are here for you! Have you ever seen those giant, fluffy Japanese jiggly pancakes floating around the internet? They’re soft and sweet and incredibly jiggly. If you’ve had the pleasure of traveling to Japan maybe you cheated on keto and tasted them? They’re wonderful, I have to admit! Well, you can have them too, with just a couple of tweaks!
What are soufflé pancakes?
A soufflé pancake is a pancake made using soufflé techniques. They were popularized in Japan where you can find all sorts of jiggly, fluffy pancakes topped with just about anything. They’re made by whipping up egg whites with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!How are these keto soufflé pancakes?
Regular soufflé pancakes have sugar, flour, and milk, all which are on the no-eat list for keto. We’ll do a couple of simple swaps to make these low carb and keto-friendly! Instead of sugar, we’re going to use swerve, which is my favorite one-to-one sweetener. You can use whatever kind of sweetener you have on hand, but you’ll need to adjust the amount accordingly if it isn’t a one-to-one swap. As for the flour, there is such a tiny amount in regular keto soufflé pancakes, that swapping it out for fine almond flour works perfectly. The milk is simply switched out for cream with a bit of water.How to make keto soufflé pancakes
- Mix. Mix the egg yolk and sweetener until frothy, then mix in the cream and water. Sift in the almond flour and baking powder, making a smooth batter. Set aside.
- Whip. Make the meringue by beating together sweetener, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
- Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
- Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, keto-friendly syrup, and keto-friendly powdered sugar. The pancakes will deflate as they cool down.
Keto Pancake ingredient notes
- Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
- Sweetener. Swerve is my go to sugar-free alternative and it adds just the right amount of sweetness.
- Cream. We’ll thin the cream out with a touch of water so it becomes the consistency of milk.
- Almond flour. You need just the tiniest amount of almond flour to help your pancakes hold their shape. Superfine almond flour will give you the best results!
- Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
- Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.
Tips for successful keto soufflé pancakes
Make a proper meringue. Make sure your utensils are clean and there is absolutely no oil or fat residue on your whisk or bowl. Any possibility of oily residue will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up. Properly whipped whites are what make the keto pancakes fluffy, so be sure to take your time. Be careful while incorporating the meringue and the rest of the batter. Over mixing can lead to deflating the pancakes, so do a gentle scoop and fold motion when mixing. Cook on low! You’re almost steaming the pancakes. If you cook them on high, the outsides will burn and the insides will be raw. Patience is key.Keto Soufflé Pancakes
A super easy keto version of the soft and sweet and incredibly jiggly Japanese pancakes we all know and love.
Yolks
- 1 egg yolk
- 1 tbsp Swerve
- 1 tbsp cream
- 1 tbsp water (to mix with the cream)
- 1 tbsp almond flour
- 1/4 tsp baking powder
Whites
- 2 large egg whites
- 1/8 tsp cream of tartar
- 1.5 tbsp Swerve
Whisk the egg yolk with 1 tablespoon of swerve until pale and frothy. Mix the milk (or cream mixed with water) in batches. Sprinkle the almond flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
Whip the egg whites with the cream of tartar until frothy and pale, adding in the swerve in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, place scoops of pancake batter 2-3” apart on the pan (see notes). Cover and cook for 4-8 minutes.
Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it. Gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
Once the pancakes are golden and cooked through, gently remove and serve on a plate with keto powdered sugar, butter, whipped cream, and keto maple syrup. Enjoy immediately!
Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
I Am... Salisbury Steak
When you feel like a retro, super comforting throwback meal, salisbury steak is here for you. Super juicy, tender beef patties swimming in a umami rich mushroom gravy is my idea of heaven on a plate! I have a thing for retro food. Mike always says I have the taste of an old person because I like things like chicken a la king, steak Diane, chicken tetrazzini, tuna casserole, and of course, salisbury steak! But really, how could you not love what is essentially a hamburger with mushroom sauce?!
What is salisbury steak?
Salisbury steak is an American take on Hamburg steak. Essentially, it’s a seasoned ground beef patty served with gravy or a brown sauce. Salisbury steaks used to be popular way back in the 1900s. Mr. Salisbury promoted a meat-centric diet (he was keto before keto was a thing!) for health reasons and one of his most popular dishes was the salisbury steak. Modern salisbury steak is kind of like a giant meatball or mini meatloaf: a mix of ground beef, seasonings, breadcrumbs and egg. The result is super moist, tender, juicy, and full of flavor.Why you should make salisbury steak
This is a grown up better-than-you-remember salisbury steak. If you grew up eating TV dinners and have a nostalgic warm feeling towards those little divided trays but can’t bring yourself to buy a frozen dinner but still want to capture that feeling, this salisbury steak recipe is for you!! It’s full of big beefy flavors thanks to the Worcestershire – which absolutely amps up the beefiness – and mushrooms. Seriously, mushrooms and steak are a match made in heaven. Plus, this recipe is awesome for when you want that steak feeling of eating with a knife and fork, but you don’t want to pay the big bucks for a rib eye. Sometimes you just want a big plate of comfort and trust me, salisbury steak delivers.How to make salisbury steak
Mix, shape, fry, simmer, serve!- Mix: Mix together ground beef with onions, garlic, bread crumbs, an egg, and seasoning until everything is incorporated. Shape: Shape the meat into patties.
- Fry: Heat up a touch of oil in a pan and sear the patties on both sides. Remove from the pan and set aside while you make the gravy.
- Simmer: Make a quick gravy to finish the steaks in. Melt some butter and brown the mushrooms. Sprinkle on a bit of flour and cook, stirring. Slowly stream in some beef stock, then add the steaks back in and bring everything to a simmer to thicken the gravy and finish cooking the steaks.
- Serve: Taste and season the gravy then enjoy!
Ingredient notes
The beauty of salisbury steak is that all the ingredients are pretty much in your pantry aside from the ground beef. Here’s what you need: ground beef - this is pretty straight forward, I used lean, so these patties were extra juicy thanks to the fat content, but if you’re looking to be a bit healthier, you can go extra lean too. onion - most Salisbury steak recipes call for finely chopped onions but I like to pop the onion into the food processor and blend them into an onion-y pulp so it mixes into the ground beef better. If you don't have a food processor, you can just mince everything together as finely as you can, but those little mini prep food processors are small and really easy to use. We have this one but there are some that are as cheap as $20 or less. garlic - you can mince this, or even easier, put it into the food processor! bread crumbs - I like panko breadcrumbs, because they’re big and fluffy and give a really nice texture to things like meatballs and this salisbury steak. If you only have regular breadcrumbs, you can use those too. egg - the egg helps bind everything together. ketchup - yep, there’s a tiny bit of ketchup in this! It’s what gives it that hint of retro-taste. dijon - the dijon adds a nice tiny bit of background heat and mustard flavor. Worcestershire - this adds a huge boost of umami! mushrooms - you can go for whatever mushrooms you like, just give them a slice. If you want to make this a bit fancier, you can try a wild mushroom medley. I went with regular brown mushrooms. butter - this is going to give the gravy a rich flavor. flour - just a touch of flour to thicken the gravy. beef stock - go for unsalted beef stock so you can control the salt content.What to serve with salisbury steak
Classically salisbury steak is served with mashed potatoes and a green. We went with kale because I loved the contrast of rich gravy and meat with the healthy vibe of kale. Try this recipe if you’re looking for a super smooth, lux mashed potato. Serve up some broccoli or Brussels sprouts too!Salisbury Steak
This is a grown up better-than-you-remember salisbury steak. It’s full of big beefy flavors thanks to Worcestershire sauce and mushrooms.
- 1/2 medium onion (roughly chopped)
- 2 cloves garlic
- 1 lb ground beef (lean preferred)
- 1/4 cup panko
- 1 egg
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
- 1/2 lb mushrooms (sliced)
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups beef stock (no/low sodium preferred)
Place the onion and garlic in a food processor with 1 teaspoon water and purée, until the onion and garlic is very well blended. If you don't have a food processor, you can just mince everything together as finely as you can.
Gently mix the blended onion and garlic with the ground beef, panko, egg, ketchup, 1 teaspoon Worcestershire, and 1 teaspoon dijon until completely incorporated. Divide the mix into 4 and shape into oval patties.
Sear the patties: Heat a bit of oil in a skillet over medium-high heat. Add the patties and sear until the patty crusts and browns, about 3-4 minutes per side. Flip and cook the other side until it browns. Remove from the pan and set on a plate.
Make the gravy: In the same skillet, add the butter and melt over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are golden, 2-3 minutes.
Sprinkle on the flour and cook for 30 seconds, stirring to coat the mushrooms in flour. Slowly stream in the beef stock, stirring. Stir in the remaining 2 teaspoons Worcestershire and 1 teaspoon of dijon.
Add the steaks, along with any juices on the plate, back into the pan with the gravy and bring to a simmer. Cook, uncovered, for 5-7 minutes, or until the gravy thickens. Remove from the heat, taste, and season the gravy with salt and pepper.
Estimated nutrition includes all the gravy
I Am... Egg Roll in a Bowl Keto Recipe
Egg roll in a bowl is everything I dream of: juicy, sesame-soy pan fried pork with tender crisp gingery garlic cabbage and just a hit of spice. It’s just like eating an egg roll, minus the wrapper because it’s keto-friendly! I love love love egg rolls/spring rolls – that crispy crunchy chew and the meaty, savory juicy filling. I even love the bits of vegetables. What I don’t love is the fact that I can eat dozens of spring rolls in a row. Thus, this egg roll in a bowl! I’m back on the keto train and this is one of my most satisfying low carb meals. It’s one pan, it’s fast, it’s packed with protein, and it’s delicious. I am an egg roll addict. I mean, to be technical about it, I am a spring roll addict. At least, that’s what I grew up calling egg rolls because that’s what they’re called in Chinese – when you translate the Chinese to English they’re spring rolls. Spring rolls, egg rolls, no matter which, they’re delicious so I just roll with it.
What is egg roll in a bowl
Egg roll in a bowl is essentially an egg roll without the wrapper. Egg rolls usually have ground pork, vegetables, and seasoning wrapped up in a crunchy, chewy wrapper. We’ve ditched the wrapper to make a low-carb, keto friendly meal in a bowl. Usually the vegetables are cut up really small in an egg roll, but here I keep them nice and chunky so they have some heft and chew.How to make egg roll in a bowl
- Brown. Give your meat a nice sear for that delicious maillard reaction. Wilt. Add in the ginger, garlic, and vegetables/cabbage and cook just until the greens is tender.
- Scramble. Push everything to one side and add the lightly beaten eggs. Cook the eggs to your liking.
- Season. Stir in the soy sauce, toasted sesame oil, and chili garlic sauce. Scoop it into a bowl, top it off with some toasted sesame seeds and enjoy!
What kind of meat should I use?
I made my egg roll in a bowl with ground turkey but you can use whatever you like and fits into your macros: ground pork, ground beef, ground chicken, even ground lamb. Or, ooh, imagine if you did ground duck?! That would be so luxe.Is there egg?
This egg roll in a bowl has egg in it! I couldn’t resist adding in eggs because the extra protein makes it even more filling. Plus I thought it just made sense to include eggs since “egg” is in the title. The egg is completely optional, but I love the happy little pops of yellow that it adds.Egg roll in a bowl ingredients
- Ground meat. You can use whatever ground meat you like. Inside classic egg rolls it’s ground pork. I like using a lean ground meat so I will typically go for ground turkey breast because I am always aiming to go below my fat macros.
- Garlic and ginger. The dynamic duo that will add so much flavor to your egg roll in a bowl.
- Greens. Cabbage, kale, anything goes as long as it’s leafy. If you’re in a hurry, do yourself a favor and pick up coleslaw mix from the store.
- Eggs. Extra protein for the win! Plus it gives the egg roll in a bowl a little bit of color.
- Tamari or soy sauce. Technically tamari is better than soy sauce because soy sauce has quite a few carbs in it. If you’re not strict or are just doing low-carb, go for the soy sauce because it has so much more flavor. I usually use low-sodium soy sauce for the flavor and season with salt so I can up my electrolytes.
- Shaoxing wine. This is the secret ingredient that will make your at home Chinese food taste just like your favorite Chinese restaurant.
- Toasted sesame oil. Toasted sesame oil will add so much flavor you won’t believe it. It’s nutty and aromatic and addictive. You can find it in the Asian aisle. You want toasted sesame oil, not the regular stuff.
- Hot sauce. Add some hot sauce for a bit of kick! I like sambal oelek, which is a chili garlic hot sauce that has very few carbs in it, but go ahead and use your fave.
How is this a keto egg roll in a bowl?
It’s keto (which is a super low carb diet) because it’s low in carbs and high in protein, which is perfect for fitting into your keto macros.Egg roll in a bowl macros
Net carbs 3.6 grams Protein 32.6 grams Fat 19.4 gramsEgg Roll in a Bowl
It’s just like eating an egg roll, minus the wrapper because it’s keto-friendly!
- 1 lb ground pork (or beef, chicken, or turkey)
- 2 tsp Shaoxing wine (or rice vinegar)
- 1 tbsp oil
- 2 cloves garlic (minced)
- 2 tsp ginger (grated)
- 4 cups kale (shredded, or cabbage/coleslaw mix)
- 2 large eggs (lightly beaten)
- 1 tbsp tamari (or low sodium soy sauce, to taste)
- 1 tbsp toasted sesame oil
- 2 tsp hot sauce (such as sambal oelek/sriracha, optional)
Mix the ground meat with the shaoxing wine or rice vinegar and season with salt and pepper.
In a large non stick skillet, heat up the oil and brown the marinated meat over medium high heat, breaking up with the back of a spoon, until golden brown and cooked through.
Stir in the garlic, ginger, and cabbage and cook until the cabbage is just wilted.
Push the cabbage to the side and add the eggs to the pan and scramble.
Stir in the soy sauce, sesame oil, and hot sauce. Taste and season with white pepper and extra tamari or soy sauce if needed. Finish with toasted sesame seeds. Enjoy immediately!
I Am... Authentic Chicken Fried Rice
Chicken fried rice is one of those iconic dishes and something I crave almost all the time: in the morning, as an afternoon pick me up, for dinner, or a midnight snack. Chicken and rice just go together. They are one of the classic pairings in food. It’s no surprise because the very essence of chicken perfectly compliments rice. Digging into a bowl of chicken fried rice is digging into a bowl of heaven. Juicy chicken, crispy rice, fluffy scrambled eggs, sautéed onions for a touch of sweetness, green peas to remind you of spring, and salty, bombastic flavors bursting with hints of ginger, garlic, and white pepper. SO FREAKING GOOD.
How to make chicken fried rice
- Prep. Make sure all your ingredients are ready to go. The chicken should be chopped up and seasoned, the onion should be diced, the rice should be ready, all your mix-ins should be good to go. Fried rice cooks fast and having everything prepped makes it a lot easier.
- Scramble the eggs. Scramble the eggs in a hot wok until they’re barely set, then remove them from the wok before they’re overcooked.
- Cook the chicken. Add the chicken to the hot wok, cook, then remove. Fry the rice. Add some onions to the wok, cook briefly, then add the rice, tossing occasionally and searing until it is heated through and slightly crispy.
- Mix and serve! Add the eggs and chicken back into the wok, along with some frozen peas and green onions. Toss everything until it’s piping hot, season with salt or soy sauce, and you’re done!
The difference between good and great fried rice
All fried rice is good, but great fried rice is life changing. Each grain of rice should be fluffy and distinct and each spoonful should have a bit of everything in it for the perfect bite. It should be hot and have a little bit of crisp on the rice and all the ingredients should be perfectly cooked. Good fried rice can stand on its own and needs no accompaniments - it should be so satisfying that you’ll crave another bowl before you’ve finished the one in front of you. This chicken fried rice pairs super succulent juicy pieces of chicken that are bursting with chicken flavor thanks to a quick soy sauce and shaoxing wine marinade. The chicken-y-ness compliments the fresh little green sweet pops provided by the peas, and the ginger and garlic add a hint of warmth. Finishing with scallions is a must, they add a mellow sharp bite that ties everything together.Tips for the best fried rice
- Prep - Ideally, cooking fried rice is super fast. Everything should be prepped before hand so that all you’re doing is adding prepared ingredients into your wok. Because everything’s prepared, the wok will stay hot.
- Heat - You want high heat for fried rice and for that a wok is going to be the best cooking vessel - it has the ability to heat up quickly and reheats quickly.
- Small batches - This fried rice recipe only serves 2 and the reason why is because household stoves don’t get hot enough to fry large batches of rice. If you want a truly authentic wok hei flavor, the way to get it is by cooking a small batch, which keeps the wok hot.
- Moisture control - Try to keep all the ingredients on the drier side and don’t add any unnecessary moisture, which will make your fried rice soggy.
Do you need a wok to make fried rice?
I say yes. If you have a wok, use it! It heats up quickly, is naturally non-stick, and essential to a good fried rice. A wok, with its different heat zones, is made for frying and tossing. By using a wok, you’re going to get some wok hei: that essential smokey essence you get when you get when you use a wok over very high heat. A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you'll want a wok that is perfectly round on the bottom. If you are on electric or induction, you unfortunately need to get a flat-bottomed wok, which is not as good but still totally functional. In either case, it's best to get a pre-seasoned one so you don't need to remove the handle and season it yourself. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. If you don’t have a wok, using a cast iron or non-stick pan is okay too, but make sure it it’s big enough and remember that with non-stick not to crank the heat up as much.What if you don’t have a wok?
If you don’t have a wok, a cast iron pan or a large non-stick sauté pan is your best bet. Of the two, I recommend cast iron for obvious reasons. Non-stick is great if you’re nervous about the rice sticking. You can’t heat up non-stick as much, so you won’t get that essential wok hei flavor. But, if you’re trying to be health conscious, you can get away with using less oil, so there’s that. Of the multiple kinds of non-stick pans out there, a ceramic/non-teflon coating is probably your best bet. That's a green chile cheeseburger fried rice in the photo by the way.Chicken Fried rice ingredients
Oil
Don’t be stingy, if you want restaurant quality fried rice, things are going to have to get a little oily. Hot oil helps everything not stick, distributes heat, and helps with distributing flavor. Any high heat neutral oil will work - we typically use grapeseed oil.Eggs
One of the defining features of fried rice are the eggs. Doesn’t matter how you crack it, a fried rice with eggs is superior than eggless. This fried rice is a combo of both the scrambled and golden rice technique. More on this in the next section.Proteins
We’re using chicken, because this is a chicken fried rice, but you can swap this out for any type of protein you prefer as long as you cut it up so it’s nice and bite sized. To add an extra layer of flavor (the I am a Food Blog catch phrase) marinate the chicken in a bit of soy sauce and shaoxing wine.Aromatics
This is what adds an extra layer of flavor to your fried rice. Things like garlic, ginger, onions, leeks, and shallots. In this case, we’re going with diced onions. Cook the onions briefly, being sure to move them around, concentrating on bringing out their flavor and not burning.Rice
Use day old rice. Using freshly cooked rice is a rookie mistake and a guaranteed way to a sad pile of mush - there’s just too much water content in it. Instead, make some extra rice the night before and let it hang out in the fridge, which will dry it out. If you absolutely need to use fresh rice, spread it out, and pop it in the fridge for as long as possible. The dehydrating cold of the fridge will help draw out the water.Vegetables
For fried rice to cook up fluffy and dry, without the rice sticking to the wok, it’s best to think about how much moisture there is in your ingredients. Leafy greens will release a lot of liquid, which will reduce the crispiness of your fried rice and make the rice stick to the pan. Sticking to vegetables will less water content will give you greater success. Try peas, corn, carrots, broccoli, or beans. Once you’re a fried rice pro, you can move on to any vegetable you like! We’re sticking to peas in this fried rice.Seasoning
There’s soy sauce seasoned fried rice, salt seasoned fried rice, or both. This chicken fried rice is seasoned with salt, to taste. Seasoning is the last step: taste your fried rice and season accordingly.How to cook eggs for fried rice
There are three distinct ways of incorporating eggs:- Sunny side up - where you fry up a sunny-side egg, put it on top and call it a day;
- Scrambled - scrambled curds that are distinctly visible as delicious pieces of yellow fluff;
- Golden Rice - and finally, there’s golden fried rice, where lightly beaten eggs (or just egg yolks) are tossed in with the rice before it’s fried so that each kernel of rice is coated in egg, which gives the rice an extra golden hue.
The best rice to use
The best kind of rice for fried rice is jasmine. It’s the kind of rice that’s served in Chinese restaurants and what they use to make fried rice. Jasmine rice is a medium grain rice that is fluffy and sturdy. It holds it shape and separates when you fry it. If you don’t have jasmine, a medium grain white rice is the next best bet.What to eat with chicken fried rice
We often eat fried rice on its own as a main, but we also regularly eat it with proteins and sides too. Here are some of our favorite things with fried rice: xoxo StephChicken Fried Rice
Digging into a bowl of chicken fried rice is digging into a bowl of heaven.
- 1/2 lb chicken breast (diced)
- 1 tsp Shaoxing wine
- 1 tsp soy sauce
- 2 cups cooked rice (jasmine preferred)
- 2 large eggs
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/8 tsp white pepper (optional)
- 2 tbsp neutral oil (eg. grapeseed)
- 1/4 medium onion (diced)
- 2 green onions (thinly sliced)
- 1/2 cup frozen peas
In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
Lightly beat the remaining egg and season with salt. In a large skillet or wok, heat up a bit of oil over high heat and scramble the eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
Add some more oil to the pan and cook the chicken breast over medium high heat, until cooked through and lightly browned. Remove the chicken from the pan and add it to the bowl with the eggs.
Sauté the onions, stirring occasionally, for 1-2 minutes, adding more oil if needed. Add the rice and cook, breaking up and stirring occasionally, until the rice is crispy and heated through.
Add the eggs, chicken, peas, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!
I Am... Keto Recipes
Keto recipes for keto friendly food that’s so good, you won’t even know it’s keto. Are you feeling a bit fluffy from all that holiday feasting? Get your a start on your keto/low-carb eats with these amazing recipes. So good you won’t miss the carbs!
The best keto recipes
Air Fryer Pork Chops
These Italian inspired pork chops bring the flavor: rosemary, fennel, fresh parsley, and parmesan make these juicy pork chops taste just like porchetta. [wprm-recipe-roundup-item id="34877"]Beef Tenderloin
Ruby red, lusciously juicy beef tenderloin crusted in peppercorns. Melt in your mouth beefy deliciousness. [wprm-recipe-roundup-item id="36341"]Keto Popcorn Cheese Puffs
Do you know those little moon cheese snacks that are like 5 dollars a bag at the store? These are just like those! Crunchy and so addictive. [wprm-recipe-roundup-item id="32075"]Garlicky Mushrooms
If you’re looking for a keto-friendly low carb side, these garlicky mushrooms are perfect. [wprm-recipe-roundup-item id="30830"]Bolognese with Shirataki Noodles
Bolognese pasta is my ride or die and you better believe I came up with a low carb version! Seriously so comforting and good. Shirataki noodles will change your keto life! [wprm-recipe-roundup-item id="30539"]Creamy Dijon Mustard Chicken and Mushrooms
The perfect weeknight keto meal: one pan, delicious, and low carb. [wprm-recipe-roundup-item id="30690"]Barbacoa
Forget the taco shells and enjoy a big bowl of barbacoa topped off with some cheese and some avocados! [wprm-recipe-roundup-item id="33286"]Pork Tenderloin
If you love pork, you’re going to LOVE this tenderloin. Super soft and tender, juicy pork goodness smothered in an addictive green sauce. [wprm-recipe-roundup-item id="36594"]Steak Diane
Gloriously seared steak with a retro-classic sauce. Steak Diane is mushroom sauce and peppercorn sauce together in harmony. [wprm-recipe-roundup-item id="36158"]Air Fryer Chicken Breast
Who says chicken breast needs to be boring? These guys are super juicy and flavorful. I love meal prepping these at the beginning of the week. [wprm-recipe-roundup-item id="34718"]Air Fryer Chicken Wings
The best part of keto: crispy chicken wings! These extra crispy wings don’t have any hidden carbs in their coating, just crispy skin and classic hot wing sauce. [wprm-recipe-roundup-item id="34092"]Lamb Meatballs
Shashouka is one of the most delicious things you can eat, keto or not. Lamb meatballs in tomato sauce and runny eggs! [wprm-recipe-roundup-item id="31474"]Chicken Soulvaki
Super bright and poppy chicken soulvaki: juicy, garlicky lemon grilled chicken with tzatziki and a crisp and crunchy cucumber salad. [wprm-recipe-roundup-item id="28911"]Chicken and Shirataki Stir Fry
Just like your favorite noodle take out, minus the carbs. Chicken, shirataki noodles, low carb veggies, toasted sesame oil, and just a touch of soy. [wprm-recipe-roundup-item id="28536"]Beef and Broccoli
Who needs rice anyway? We all know the good stuff is the beef and broccoli. Tender beef slices, crisp broccoli, ALL the flavor. [wprm-recipe-roundup-item link="https://peak-again.today/easy-keto-friendly-low-carb-beef-and-broccoli-stir-fry/" newtab="0" name="" summary=""]Carnitas with Egg Tortillas
Carnitas might be the ultimate keto food with it’s high fat content and deliciousness. Make some easy egg tortillas so you can taco Tuesday everyday. [wprm-recipe-roundup-item link="https://peak-again.today/keto-instant-pot-carnitas-inspired-street-tacos-recipe/" newtab="0" name="" summary=""]Creamy Lemon Zoodles
Forget pasta, these zoodles, with a decadent and zingy creamy lemon sauce are just as slurpable as noodles. Don’t forget to make it rain parm! [wprm-recipe-roundup-item link="https://peak-again.today/keto-friendly-creamy-lemony-zoodles/" newtab="0" name="" summary=""]Piri Piri Meatballs
No breadcrumb meatballs! These little guys pack some spice but they are also nice, especially dipped in cooling sour cream. [wprm-recipe-roundup-item id="28578"]Red Curry Shirataki Noodle Soup
If you’re looking for a warming soup, look no further – this is super hearty and delicious and low carb thanks to the shirataki noodles. I could eat this forever. [wprm-recipe-roundup-item id="29259"]Miso Tuna Salad
A little bit of sushi-ish action with this miso tuna salad, scoop it onto low-carb seaweed for little sushi bites! [wprm-recipe-roundup-item link="https://peak-again.today/miso-tuna-salad/" newtab="0" name="" summary=""]Kale Chips
They aren’t potatoes, but they’re almost just as crisp and super addictive. Sprinkle on your favorite seasonings: garlic powder, everything bagel, sesame seeds. [wprm-recipe-roundup-item link="https://peak-again.today/crispy-air-fryer-kale-chips/" newtab="0" name="" summary=""]Crispy Roasted Brussels Sprouts
These are so snack-y and addictive. Reach for these instead of chips! [wprm-recipe-roundup-item id="34801"]7 Layer Dip
Have you ever wanted to dig into a big bowl of dip with a spoon? Do it! Eat these with a spoon; everyone knows the best part of dip is the dip, not the chips! [wprm-recipe-roundup-item link="https://peak-again.today/party-time-seven-layer-dip-recipe/" newtab="0" name="" summary=""]Keto Cheesecake
For those times when you need a little sweet treat, this basque burnt cheesecake will hit the spot! Creamy, sweet, and SO good. [wprm-recipe-roundup-item id="33766"]
I Am... Our top 10 recipes of 2020
It's hard to believe 2020 has come and gone. It feels like the year went on forever, but also vanished in the blink of an eye. At least we got to cook up a storm. Steph and I spent most of the pandemic settled at home – which is not normal for us – and cooked up a storm. These were my favorite recipes of 2020 in no particular order.
My favorite recipes of 2020
Hainanese Chicken Rice
Hands down my favorite dish of all time, and this rendition not only equals the best I've had in Singapore, but it's the easiest version you'll ever find. Steph has HCR down to an art – sometimes I joke that I married Steph for her Hainanese chicken rice. She seriously makes the best version I've ever had, and I've eaten a lot of versions. [wprm-recipe-roundup-item id="29362"]Vietnamese Lemongrass Beef
This bún bò xả ớt is a very special reimagined family recipe of mine. The flavors I grew up with but moved out of mom's little-of-this, pinch-of-that style of cooking into a repeatable, reliable recipe. [wprm-recipe-roundup-item id="31831"]Velveeta Mac and Cheese
Have you ever seen mac and cheese look so perfect? Speaking of perfect, it's even more perfect with hot dogs and ketchup, old school style (no one needs to know). [wprm-recipe-roundup-item id="34521"]Chicken Tinga for the Soul
One of Steph's top things to eat for 2020. We were deep in the mountains and she demolished burrito after burrito of this stuff. [wprm-recipe-roundup-item id="34129"]The Best Wonton Soup
Classic wonton soup, done right from scratch and so authentic you'd swear you were in Hong Kong. [wprm-recipe-roundup-item id="35025"]Sage and Chicken Liver Ragù
This is a cheap and economical and crazy good old-Italy pasta you need to try. Like pasta sauce and pâté had a baby. [wprm-recipe-roundup-item id="31711"]Super Creamy Cacio e Pepe
And this is a modern, creamier take on classic cacio e pepe with fresh hand-rolled garganelli, which is super fun and easy to make. [wprm-recipe-roundup-item id="31601"]Barbacoa
Carnitas gets all the love but barbacoa is no slouch. Slow cooked beef piled high on fresh warmed tortillas and covered in salsa. [wprm-recipe-roundup-item id="33286"]Sourdough Crackers
We all made too much (or not enough?) sourdough this year, and this was the perfect thing to make with the discard. These crackers taste just like the expensive artisanal stuff you get at the store for $7/box. [wprm-recipe-roundup-item id="31047"]Dishoom’s Ruby Chicken Curry
My favorite curry from my favorite Indian restaurant. It's a bit more work than the usual curry but so worth it. [wprm-recipe-roundup-item id="31161"]
I Am... Manhattan
The Manhattan is one of my favorite cocktails and deservingly one of the 5 greatest cocktails of all time. They’ve stood the test of time and are just as popular today as they were 150 years ago, and with only a few ingredients, they’re also one of the best, and most popular, and easiest cocktails to make at home. But if you’ve ever felt like your home cocktails never taste as good as a great bar one, there are simple fixes. Read on to see how to make a great Manhattan.
The greatest cocktail from the greatest city
The very first thing I ordered in New York was a Manhattan, at a nice hotel where it cost $20, back when that was a lot of money for a cocktail. It was disappointing, to be honest. Ironically it was a few years later at the excellent Mozza bar in LA where I had a really good one. The mistake I’d been making was classic: bad vermouth. Ever since, I’ve fixed that issue and improved on my Manhattans with high end cherries, and I’ve never looked back.What is a Manhattan
No one really knows the origin of the Manhattan but it’s one of the original cocktails, said to be invented in the 1860s at a bar in Manhattan, and by 1870 served to presidential nominees and high society before being pushed underground (and therefore made cooler) by prohibition. It’s dark, spicy, smooth, and incredibly complex.The classic Manhattan recipe
A classic Manhattan is a 2:1 ratio of of American whiskey to Italian sweet vermouth and a dash of angostura bitters, garnished with maraschino cherries.What's in a Manhattan?
Although most sources will tell you that a Manhattan has 3 ingredients, a Manhattan actually has 5 ingredients: whiskey, vermouth, bitters, water, and cherries. The water comes from the ice, which is needed to open up the flavors. Please avoid those whiskey stones.Whiskey
Speaking of whiskey, the original Manhattan was just “American whiskey” which was usually bourbon or rye. During prohibition, which was when the Manhattan really came into its own, Canadian whisky was the main source. Some people feel that Canadian whisky is a cheap approximation of bourbon with a little rye mixed in, but it’s actually its own style, and Canadian whisky is some of the best 100% rye whisky in the world. In honor of that and of the history behind the drink, my favorite Manhattan 100% rye Alberta Premium whisky. Note: Canadian whisky, like the scottish version, is properly spelled without an e.Vermouth
Here is where, in my opinion, the biggest difference between a good and a great Manhattan is made. I try to stay away from the bottom shelf vermouth such as Martini. I’d rather spend my money on a good vermouth over a top shelf gin any day. My favorites are Punt e Mes, Cocchi Torino, and especially Carpano Antica. There are also dozens of really amazing Italian vermouths that you can experiment with, but Cocchi is a good place to start.Bitters
Angostura bitters is where you want to be here. You can experiment with other bitters over time, but Angostura is the classic for a reason. While you can get Angostura bitters on Amazon, you can often also find them right next to the soda at any grocery store.Cherries
I could write a whole post on maraschino cherries. I feel they make all the difference in a good drink. Like with pasta or vermouth, Italian is the way to go here. Avoid the cheap supermarket candied cherries or “maraschino” cherries, and get the good stuff: Luxardo is the classic, amerena Toschi for an upscale pick (what I’m currently using), or Starlino as a young and hot newcomer. Not only is the quality of the cherry better, I use the liquor to add a little bit of sweetness to my Manhattan, which is not something you want to do with supermarket cherries. Don't skimp on them, add 3-6 per drink, your tastebuds will thank you for it.Ice
Invest in a good 2” covered ice cube tray for your cocktails. You don’t need to go crazy and make clear ice, but traditionally, these cocktails were made with large ice cubes from the days before plastic ice trays and nugget ice machines. A covered ice cube tray protects your ice from any stray freezer smells.Shaken or Stirred
Please never shake a Manhattan.My best Manhattan
My best manhattan is Alberta Premium 100% rye whisky, Cocchi Storico vermouth, a dash of Angostura bitters, 3 amerena Toschi cherries, and a barspoon of cherry liquor.How to make a manhattan
- Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass.
- Stir. Shaking drinks is usually a bad idea, except in the case of vodka martinis. Stirring allows more control over the dilution of ice (and coldness) of the drink. Professional bartenders often count the stirs so that the drink comes out the same every time.
- Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
- Strain the drink into the glass, and enjoy!
Manhattan Glass
A Manhattan is traditionally served in a stemmed cocktail glass, aka a martini glass. I don’t really liek them and I think they’re played out, but a nice coupe (as pictured) or nick and nora are more tasteful ways to honor the history while keeping things modern.Also try
Manhattan Recipe
The great classic cocktail
- 2 oz Canadian Whisky (Alberta Premium preferred)
- 1 oz Cocchi Storico vermouth
- 1 dash Angostura bitters
- 1 barspoon cherry liquor
- 3 maraschino cherries (amarena Toschi preferred)
Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass. Stir for 30 seconds.
Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
Strain the drink into the glass, and enjoy!
I Am... 56 Last Minute Christmas Dinner Ideas
Did you wait too long to plan a Christmas/Holiday dinner? You don't have to resort to takeout or delivery, these recipes can all be done in a few hours and taste just as good as turkey.
Our Best Last Minute Christmas Dinner Ideas
Beef Tenderloin with a Giant Sauce Board
Like the best steak of your life: melt-in-your-mouth buttery, extremely juicy, and deliciously beefy and satisfying. [wprm-recipe-roundup-item id="36341"]A Hot Pot Christmas Dinner
The absolute best version of Chinese food for Christmas made even better because it's at home, no pants needed. [wprm-recipe-roundup-item id="36325"]Christmas Paella
The first time we had paella was in London at Christmas, it was so fun. What's more festive than gathering around a giant paella? [wprm-recipe-roundup-item id="32553"]Real Deal Swedish Meatballs
And the same goes for Swedish meatballs, doesn't it always seem like the nordic countries know how to do Christmas right? [wprm-recipe-roundup-item id="36094"]Cinnamon Rolls
Whatever you do for your mains and sides, cinnamon rolls are the ultimate dessert for your Christmas dinner. [wprm-recipe-roundup-item id="36119"]A Full Gravy Board for Christmas
Because if gravy is the best part of christmas dinner for you, then why not 6 different ones? You can make all these at the same time and have a full smorgasbord. [wprm-recipe-roundup-item id="35906"]Super Juicy Crock Pot Turkey Breast Christmas Dinner
A turkey that cooks itself perfectly feels a little bit like the future, but a utopian future instead of the weird dystopian one we live in now. [wprm-recipe-roundup-item id="35878"]Perfect Christmas Roast Potatoes
What makes these Christmas potatoes? Nothing, but they're definitely perfect, just like your Christmas will be. [wprm-recipe-roundup-item id="35838"]Brown Butter Chocolate Chip Cookies
The question is, do you start with these amazingly soft and crisp chocolate chip cookies, or end with them? Why not both? [wprm-recipe-roundup-item id="35771"]Honey Baked Ham
Honey baked ham like you've never had it with the flavors of Chinese bbq char siu honey glaze. [wprm-recipe-roundup-item id="35765"]Instant Pot Turkey Christmas Dinner
Pressure cooking is the way to go: juicy, perfect turkey every time, in only 20 minutes. [wprm-recipe-roundup-item id="35571"]Christmas Chicken Shawarma
If you're bored of turkey, this is a crazy flavor bomb that will make you forget all about plain turkey. [wprm-recipe-roundup-item id="35525"]A Korean BBQ Christmas Dinner
Or go really crazy with a smoky, hyper-flavorful and happily cheerful DIY Christmas Korean BBQ. [wprm-recipe-roundup-item id="35383"]Foolproof Spatchcock Turkey
But if you're dead-set on a full turkey, do yourself a favor and spatchcock it for the best whole turkey ever. You can even buy it in parts and put it together like a puzzle. [wprm-recipe-roundup-item id="35187"]Hainanese Chicken Christmas Dinner
Hainanese chicken and rice is like the ultimate Chinese version of the classic turkey and mashed potatoes Christmas dinner. [wprm-recipe-roundup-item id="29362"]The Ultimate Charcuterie Board
The prettiest appetizer, but so over the top you could do it as the main too. A little bit of luxury in a year that definitely needs it. [wprm-recipe-roundup-item id="35108"]Side Idea: Air Fryer Parm and Thyme Wedge Fries
These air fryer wedge fries taste like an adult version of the frozen wedge fries you might have had as a kid, and what's better than nostalgic food done right? [wprm-recipe-roundup-item id="35009"]Instead of dinner rolls: Parmesan Garlic Knots
Like garlic bread and dinner rolls had a baby who turned out to be Yao Ming. So good and so easy, you'll never go back to plain dinner rolls. [wprm-recipe-roundup-item id="34896"]Air Fryer Roasted Brussels Sprouts
Fun fact: If you hated brussels sprouts as a kid, it was a different (worse) varietal. Today's brussels sprouts are so good, especially when cooked right, like in the air fryer. [wprm-recipe-roundup-item id="34801"]Air Fryer Chicken Breasts
And while you have the air fryer out, try these juicy perfect-every-time chicken breasts too. [wprm-recipe-roundup-item id="34718"]Velveeta Mac and Cheese
The most perfect looking mac and cheese ever is also the tastiest. You'll never look at Velveeta the same way again. [wprm-recipe-roundup-item id="34521"]Traditional Soft German Pretzels
Whenever we get a chance to, we try to visit German christmas markets, and the best part of them are soft pretzels. We can't have markets this year, but we can still have pretzels! [wprm-recipe-roundup-item id="34555"]Chinese BBQ Pork (Char Siu)
Go a little crazy for your Christmas dinner main with this super easy Chinese BBQ pork, served up with bao, rice, or on its own. [wprm-recipe-roundup-item id="30890"]Air Fryer Lemon Pepper Chicken Thighs
Imagine a huge pile of juicy flavorful lemon pepper chicken thighs in the blink of an eye. Way easier and more cost effective than turkey. [wprm-recipe-roundup-item id="34490"]Baked Garlic Honey Mustard Chicken Thighs
And if you don't have an air fryer, these baked garlic honey mustard chicken thighs are just the thing. [wprm-recipe-roundup-item id="34224"]A Tomahawk Steak for Your Christmas Dinner
But if money is no object, nothing says celebration like a giant tomahawk steak whether traditionally with just salt and pepper, or Vietnamese salad roll like we did here. [wprm-recipe-roundup-item id="33862"]Christmas Barbacoa
If you've never had barbacoa as a festive meal, you're missing out: soft and tender beef coated in a savory red chile sauce, perfect with tacos or Mexican rice. [wprm-recipe-roundup-item id="33286"]Takoyaki Dinner Party
The best festive dinners are slow, lingering, communal dinners, like these Japanese octopus balls which are so fun to make and eat. [wprm-recipe-roundup-item id="33393"]Full English Breakfast
Fun fact: many people have their Christmas dinners on Christmas morning, and if you are one of those people, a Full English is the best "Christmas Dinner" ever. [wprm-recipe-roundup-item id="33530"]Salted Egg Yolk Fried Chicken
And even more people have fried chicken for their Christmas dinners. Take it to the next level with these Chinese cured egg yolk fried chicken nuggets. [wprm-recipe-roundup-item id="32785"]Side Idea: Sour Cream and Onion Pasta Salad
Regular pasta salad can be great, but this sour cream and onion pasta salad based on everyone's favorite chip flavor is phenomenal. [wprm-recipe-roundup-item id="32099"]Side Idea: Salt and Pepper Shrimp
You know this one: the delicious salty peppery shrimp you get from great Cantonese restaurants, now at home, for Christmas. [wprm-recipe-roundup-item link="https://peak-again.today/salt-and-pepper-shrimp-recipe/" newtab="0" name="" summary=""]Side Idea: Shrimp Risotto Balls
While you're on the shrimp train, these shrimp and risosto arancini are super festive and crazy delicious. [wprm-recipe-roundup-item link="https://peak-again.today/shrimp-risotto-balls/" newtab="0" name="" summary=""]Side Idea: Chinese Cucumber Avocado Salad
For people who hate leafy greens, this hearty salad is all buttery avocados, cool cucumbers, and lots of umami, soy, and black vinegar. [wprm-recipe-roundup-item id="32581"]Side Idea: Vietnamese Salt and Garlic Prawns
Crispy roasted prawns loaded up with salt, garlic, and chiles. A flavor bomb of a side dish. [wprm-recipe-roundup-item link="https://peak-again.today/crispy-vietnamese-roasted-salt-garlic-prawns-recipe/" newtab="0" name="" summary=""]Side Idea: Instant Pot Mashed Potatoes
Perfect mashed potatoes, every time, as fast as possible. You'll never go back to making mashed potatoes any other way after reading this. [wprm-recipe-roundup-item id="34840"]Gochujang Honey Roast Chicken Dinner
Slightly spicy, slightly sweet Korean inspired chicken with creamy crispy roast potatoes [wprm-recipe-roundup-item id="30032"]The Potato Snack: 64° Eggs, 72° Potatoes, Toast
A tiny touch of fine dining at home when you want to bring the extra fancy: perfect eggs, perfect potatoes. [wprm-recipe-roundup-item link="https://peak-again.today/potato-snack-64-eggs-72-potatoes-toast/" newtab="0" name="" summary=""]Christmas Turkey Pot Pie
A creamy and light Christmas-y take on shepherd's pie with turkey and white sauce and everything nice. [wprm-recipe-roundup-item link="https://peak-again.today/potato-topped-turkey-pot-pie-recipe/" newtab="0" name="" summary=""]Rolls: Potato Sliders
Definitively, the best bread is potato bread, especially during the holidays. You can use these buns to make tiny Shake Shack burgers even. [wprm-recipe-roundup-item link="https://peak-again.today/potato-slider-buns/" newtab="0" name="" summary=""]Salad Idea: Fully Loaded Baked Potato Salad
The best parts of a fully loaded baked potato and classic potato salad, together at last. Rich and bacon-y and creamy and fluffy, all at the same time. [wprm-recipe-roundup-item link="https://peak-again.today/fully-loaded-baked-potato-salad-recipe/" newtab="0" name="" summary=""]Side Idea: Roasted Potatoes with Burrata
The crispy edges and fluffy insides of the roasted potatoes pair perfectly with the creamy burrata. [wprm-recipe-roundup-item link="https://peak-again.today/crispy-roasted-potatoes-burrata/" newtab="0" name="" summary=""]Mini Hot Ham and Cheese Sliders
There's nothing better than taking a tray of these tiny slider buns fresh out of the oven to start your dinner. [wprm-recipe-roundup-item link="https://peak-again.today/mini-hot-ham-and-cheese-sliders-recipe/" newtab="0" name="" summary=""]Rolls: No Fail Fluffy Dinner Rolls
But if you have to have the classics, these no-fail extra fluffy dinner rolls are just what you need. [wprm-recipe-roundup-item link="https://peak-again.today/soft-and-fluffy-dinner-roll-recipe/" newtab="0" name="" summary=""]Side Ideas: Chicken Pot Pie Bow Ties
Pasta salad like you've never had: chicken pot pie pasta salad, done up in the instant pot in under 20 minutes. [wprm-recipe-roundup-item link="https://peak-again.today/chicken-pot-pie-bow-ties-instant-pot-creamy-chicken-pasta/" newtab="0" name="" summary=""]Creamy Lobster Pasta
Why stop at a simple pasta salad though, when you can go all out with this creamy lobster pasta. It seems expensive and decadent, but all you need is one lobster to make this pasta. [wprm-recipe-roundup-item link="https://peak-again.today/creamy-lobster-pasta-recipe/" newtab="0" name="" summary=""]Dessert: Mint Snowman Marshmallows
These mint snowman marshmallows are the perfect accompaniment to your Christmas morning hot chocolate. [wprm-recipe-roundup-item id="36236"]Mini Gingerbread Houses
And so are these tiny gingerbread houses, although you'll need to order a special mold for them unless you're really good with a knife. [wprm-recipe-roundup-item link="https://peak-again.today/mini-gingerbread-houses/" newtab="0" name="" summary=""]Side Idea: Honeynut Squash
Honeynut squashes are the cuter, tastier, easier to make version of butternut squash. Just roast these and enjoy their sweet squashiness, no worrying about peels or tough fibers. [wprm-recipe-roundup-item id="34356"]Mushroom Herb Challah Stuffing
Stuffing done right with challah bread, sauteed mushrooms, and lots of thyme and rosemary. This stuffing will make your house smell like Christmas all by itself. [wprm-recipe-roundup-item link="https://peak-again.today/mushroom-rosemary-thyme-challah-stuffing/" newtab="0" name="" summary=""]Creamy Spicy Hatch Green Chile Mac and Cheese
The Velveeta mac up top might be the classic, but this green chile one is our best mac and cheese: a love letter to the Southwest. [wprm-recipe-roundup-item id="29059"]Mac and Kimcheese Dolsot Bibim-mac
And this one is our love letter to kimchi and Korean stone bowls. You'll need to order a stone bowl for this one, but it's 100% worth it for those crispy bits of pasta and cheese. [wprm-recipe-roundup-item link="https://peak-again.today/mac-and-kimcheese/" newtab="0" name="" summary=""]Dessert Idea: Japanese Cotton Cheesecake
People line up for hours for these in the cold and rain, but you can have it right in front of a cozy fire at home instead. [wprm-recipe-roundup-item id="29886"]Baked Tonkatsu Christmas Dinner
Shatteringly crispy breaded pork with rice and cabbage and sesame dressing might not sound like a traditional Christmas dinner, but it could the best one you've ever tried. [wprm-recipe-roundup-item id="29868"]Danish Aebleskiver Pancake Balls
Cereal pancake balls were a thing earlier this strange year. Ring in a more hopeful 2021 with these classic Danish pancake balls that are way easier and tastier to make. [wprm-recipe-roundup-item id="29309"]Basque Cheesecake
This Basque Cheesecake looks like this year feels, but tastes like heaven underneath that slightly bitter burnt crust. The perfect way to say goodbye to 2020 [wprm-recipe-roundup-item link="https://peak-again.today/the-easiest-cheesecake-youll-ever-make-burnt-basque-cheesecake/" newtab="0" name="" summary=""]
I Am... Texas Toast
I know, you’re thinking, what the heck, a Texas toast recipe?! But hear me out: apparently not everyone knows what Texas toast is. Or how ridiculously easy it is to make. Friends, have you been buying boxes of frozen Texas toast at the store?! Because this is the easiest Texas toast recipe ever. Even easier than going to the store, grabbing a box of frozen toast and turning on the oven! This might seem like a strange and overly simple recipe, but that's only if you've never tried this classic combination of fried extra thick cut garlicky bread before. Texas toast is pure carb pleasure. Golden crisp and buttery, with pillowy soft insides. It’s simply the best. Each bite is amazing: a garlicky crackly crust with soft and buttery insides. So good I could eat a whole loaf and not regret it. When I want to do a carb binge and REALLY live life, it's there for me. It’s the perfect accompaniment to barbecue (of course) but it also goes so well with soups, stews, breakfast platters, and even as a snack on its own.
What is Texas toast?
In Texas everything is bigger, even the toast! At least that’s the rumor on where and how it came to be. Texas toast is really just toast, but sliced twice as thick. It’s usually square (made in a pullman pan) as opposed to the regular cloud-like top most other bread loaves has. It’s a favorite for eating with super saucy barbecue and also for making sandwiches.Texas toast bread vs Texas toast garlic bread
Texas toast can refer to two things: thick cut sliced bread and garlicky toasted thick cut sliced bread. They sell both kinds at the store: thick cut Texas sliced bread in the bread aisle and frozen Texas garlic toast in the frozen aisle. This post is about how to make Texas garlic toast, but if you don’t have access to store bought thick cut toast, you can always make your own square bread with this recipe.How to make Texas toast
- Make garlic butter. Melt a bit of butter with oil and stir in garlic power, dried parsley, and salt and freshly ground pepper.
- Brush the butter. Brush both sides of your toast with the butter mix.
- Grill. Heat a frying pan over medium heat and grill the bread until toasty and golden, flipping once. Repeat as needed and enjoy hot!
Texas toast ingredients
- Butter and oil - A mix of butter and oil is perfect for this recipe. This toast is going to be pan-fried, so you want the flavor of butter but because butter has a tendency to brown quickly, we’re going to add a bit of oil, which will make the toast extra crisp.
- Garlic - I like the simplicity of using garlic powder, which is incredibly garlicky, and has the bonus of mixing into the butter smoothly, but if you want to mince up some fresh garlic, that will take this toast over the top.
- Parsley - Dried parsley has come a long way! I keep a bottle in the pantry and add it to the garlic butter for those iconic green flecks. You can also just chop up some fresh parsley if you have it on hand.
- Salt and pepper - How much salt depends on if you’re using salted or unsalted butter. Freshly ground black pepper adds a tiny bit of heat, add to taste.
Fancy variations
- Herbs - you don’t have to stick with parsley, chop up some fresh herbs (or go with whatever dried ones you have), things like rosemary, thyme, sage, oregano, marjoram, herb sky is the limit!
- Onion - add some onion powder to the mix, it’ll make it taste a little like onion rings!
- Cheese - add a layer of cheese! Sprinkle on shredded cheese to the pan, it will melt to the toast and create a crunchy frico cheese layer.
- Spice - a couple of crushed red chili flakes can spice things up.
Texas toast French toast
Did you buy a whole loaf of Texas thick cut bread? One of the best things to do with it is make french toast, which is fluffier and eggier than ordinary french toast. You can read more about this extra fluffy french toast here.Pairings
- Chili, obviously
- Homemade spaghetti-os because it’s a combo you loved as a kid and want to enjoy but still have grown up taste
- Super heartwarming beef stew
- White bean and barley stew for even more coziness
- Saucy, sticky ribs
Texas Toast
Pure carb heaven.
- 2 tbsp butter
- 2 tbsp neutral oil
- 1 1/2 tsp garlic powder
- 1/4 tsp dried parsley (optional)
- 4 slices bread (Texas/thick cut preferred)
Melt the butter, oil, garlic powder, and dried parsley in a small pot. Season with salt and freshly ground pepper.
Use a pastry brush to brush on the garlic butter mix to both sides of the bread. You might have extra butter, you can save this in the fridge for your next round of toast!
Heat up a frying pan over medium heat and grill the bread, until golden and crisp, flipping once. Enjoy hot!
I Am... Monkey Bread
I love sweets in the morning. Well, actually I love savories first, but after a hearty breakfast, I always feel like it makes sense to finish on something sweet. Something like monkey bread! I love those little pull apart squishy balls of chewy, fluffy cinnamon-sugar goodness. If you haven’t had monkey bread before, you’re missing out! Think of it like a cross between a cinnamon bun and pull apart bread. What is it about eating with your hands that is so much more fun that using a knife and fork? Use your hands to really get in there and get those gooey lil cloud-like pillows of sweetness. Monkey bread is a treat best enjoyed warm, with the ones you love.
What is monkey bread?
It has a funny name but it has nothing to do with monkeys or bananas! Monkey bread is a gooey cinnamon sugar pull apart bread that’s baked in a bundt pan. It’s made with soft and squishy pieces of sweet dough dipped in cinnamon and sugar, baked up gooey and sweet.How to make monkey bread
- Make the dough. Use a stand mixer to do all the hard work. All it takes is a quick knead with a dough hook and you’re good to go.
- Let it rest. After your dough is ready, it’s time for a rest so it can puff up. Now’s a good time to have a cup of coffee or tea.
- Roll the dough into balls. When the dough has doubled in size, it’s time to punch it down and shape it into little balls.
- Dip the balls. After the balls are shaped, dip them in brown butter and a mix of cinnamon and sugar. Pop everything into a buttered bundt pan.
- Bake. Bake until golden, gooey, and delicious.
- Drizzle. Finish off with a drizzle of vanilla icing while it’s still hot so it melts into all the nooks and crannies.
- Enjoy! Eat it while it’s still warm, there’s nothing better, trust me!
Monkey bread ingredients
Yeast – this recipe uses active dry yeast which needs to be dissolved in a bit of liquid before using – in this case we’ll sprinkle it on to milk. If you have instant yeast, you can use it too, there won’t be much of a difference; your rolls might rise a bit faster, depending how warm your kitchen is. Milk – I use 2% milk but any milk will work here, even almond or oat milk. Warm the milk up slightly in the microwave (I usually pop it in the microwave in 20 second increments) You want it between 105-115°F, which feels like a warm bath. Eggs – this is a extra rich dough with eggs in it. Not all monkey bread recipes have eggs in them, but this one does. I love the extra flavor and plushness the eggs gives this dough. Bread flour – this one is important. You might be tempted to just use all purpose, and well, you can do that, but if you use bread flour your monkey bread will be soft and fluffy with just the right amount of chew. Bread flour has a higher protein content than regular all purpose – the resulting dough has more gluten in it which helps the little monkey bread balls stay soft and chewy. Cinnamon – fresh cinnamon is best! We’re going to go with a fairly high cinnamon to sugar ratio so each bite is bursting with cinnamon goodness. Butter - I love the way brown butter makes baked goods taste. Browned butter takes this monkey bread over the top!What is brown butter?
Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection. Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights the cinnamon and sugar in this monkey bread making these soft lil balls so addictive.Do I need a bundt pan for monkey bread?
If you don’t have a bundt pan, don’t worry, you can still make monkey bread. Just put all the little balls in a a regular pan. It can be round or rectangle, it doesn’t really matter! In fact, I love monkey bread in a loaf pan. But, if you’re on the lookout for a good bundt, this is the one I have and love. Also, pro tip, if you’re wondering when your monkey bread is done – it can be hard to tell with all those little balls – if you have an instant read thermometer, just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know your monkey bread is done when the top is puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part.Make ahead
After the balls are dipped and put into the bundt, wrap the bundt up and put it the fridge right away. The next day, take it out and leave it on the countertop while you heat your oven. Bake as usual and enjoy hot and fresh.How to store
Monkey bread is best right out of the oven, but if you have leftovers, store them in an air tight container on the countertop for up to three days. Reheat before enjoying.How to reheat
Take a couple pieces of monkey bread and simply microwave for 10-15 seconds, or until warmed through.If you liked this, you will also like
- Cinnamon Rolls
- Mini Sticky Bun Cinnamon Rolls
- Copycat Cinnamon Streusel Starbucks Coffee Cake
- Caramelized Cinnamon Toast Recipe
Monkey Bread Recipe
Monkey Bread
- 3/4 cup warm milk (110ºF)
- 2 1/4 tsp active dry yeast (1 envelope)
- 1/4 cup sugar
- 1 egg (room temp)
- 1 egg yolk (additional, room temp)
- 1/4 cup unsalted butter (melted and cooled)
- 3 cup bread flour (or 360g all purpose flour + 3.57g vital wheat gluten)
- 3/4 tsp salt
Brown Butter Cinnamon Sugar
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1.5 tbsp cinnamon
Vanilla Icing
- 1 cup icing sugar
- 2-3 tbsp whole milk
- 1/2 tsp vanilla
In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Stir in the sugar, egg, egg yolk, and melted butter then stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.
Knead with the dough hook on medium for 8 minutes. Alternately, knead by hand for 8-10 minutes on a floured surface. Lightly oil and large bowl and place the dough inside.
Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
Brown the butter: add 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Remove from the heat and set aside to cool. In a small bowl, mix together the sugar and cinnamon.
Shape the balls. Punch the dough down and divide and roll into small balls, about 1 to 1 1/4 inch in diameter. If you want to be precise about it, each ball should weigh about 15 grams.
Dip the balls into the brown butter and roll in the cinnamon sugar mix. Place each coated ball into a lightly buttered bundt pan, repeating until you finish all of the dough. Cover the bundt pan with plastic wrap and let rise for 20 minutes.
Heat the oven to 350°F.
Optional: While the oven is warming up, mix the leftover brown butter with 2-4 extra tablespoons of melted butter, 1/4 cup brown sugar, and 1/2 tsp vanilla. Just before you put the monkey bread into the oven, pour the brown butter syrup evenly into the bundt pan.
Bake for 35-45 minutes or until golden brown and cooked through. Cover with foil if the top starts browning too quickly. Cool for 5-10 minutes, then very carefully invert onto a large plate.
Make the icing by whisking all of the icing ingredients together. Drizzle on generously. Enjoy warm!
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