made this off the cuff for my gf the other week and it was the best pasta i’ve ever had :)
i’ll be transparent tho and say that the ingredients i used for this version aren’t the most accessible or affordable, but like i briefly mentioned in vid, you can really make it as barebones as you want..
could literally have it as be pasta, shio kombu, and butter.. and it would be already 10x your classic buttered noodles..
but if you have the means and wanna go all out for a special occasion i’d definitely splurge to make this dish here :,)
inspired to share this recipe below after making the mashed potatoes for y’all:
Ingredients:
Beef Short Rib (2 - 3 lb)
Salt (1-2 tbsp)
Pepper (1-2 tbsp)
Garlic (5-6 cloves)
Ginger (2-3 slices)
Scallion (1-2)
Star Anise (2)
Fennel Seeds (1 tsp)
Cinnamon Stick (1)
Cloves (1-2)
Sichuan Peppercorn (2-3)
Dark Soy Sauce (1/4 cup)
Light Soy Sauce (1/2 cup)
Chili Bean Sauce (2 tbsp)
Shaoxing Wine (1/2 cup)
Sugar (1 cup)
Water (to cover)
Carrots (1 cup chopped)
Cornstarch (1 tbsp)
Water (2-3 tbsp)
MSG
Sesame Oil
Scallion
Cilantro
Instructions:
Season the short ribs, then sear until deeply golden on all sides.
Add garlic, ginger, scallions, and all your spices directly into the pot and let everything toast while the beef finishes browning.
Mix your braising liquid (dark soy, light soy, sugar, chili bean paste, Chinese wine) and pour it into the pot before letting it cook down slightly.
Add enough water to just cover the meat. Bring to a boil, cover, then reduce to a simmer and cook for 2–3 hours.
With 10 minutes left, add in the carrots.
With 5 minutes left, make a cornstarch slurry by mixing and cornstarch and water and then adding into the sauce letting it thicken as it simmers.
Check doneness by sliding a knife through the meat or by pulling apart the meat with two forks—the knife should go through and the forks should pull apart the meat with little to no resistance.
Taste and adjust seasoning with sesame oil and MSG.. and then garnish with scallions and cilantro.
Serve with a side of rice, mashed potatoes, or both.
still have ptsd from the ube but hopefully we got it right this time😅
recipe below if anyone wants it :)
ingredients:
homemade graham crackers:
* 3/4 cup flour
* 1 1/2 cups whole wheat flour
* 1/4 cup brown sugar
* 1/2 tsp salt
* 1 tsp baking powder
* 1 1/2 tsp cinnamon
* 1 egg
* 3 1/2 tbsp whole milk
* 1/4 cup honey
* 3 tbsp oil
graham cracker crust:
* 2 cups crushed graham crackers
* 1/3 cup brown sugar
* 3/4 tsp salt
* 3/4 cup butter, melted
calamansi filling:
* 4 egg yolks
* 2-3 tbsp fresh calamansi zest
* 1 can sweetened condensed milk
* 1/2-3/4 cup calamansi juice
instructions:
make a graham cracker dough by mixing flours, brown sugar, salt, baking powder, and cinnamon. in another bowl, whisk egg, milk, honey, and oil, then combine into a dough. rest for 2 hours, roll thin, dock, and bake at 350°F until crisp—these are your graham crackers.
crush crackers into fine crumbs with a food processor and mix with brown sugar, salt, and melted butter until it feels like wet sand. press into a 9” pan and bake at 350°F for 10 minutes.
for the filling, whisk egg yolks with calamansi zest, then mix in sweetened condensed milk and calamansi juice. pour into the cooled crust and bake at 325°F for 15–17 minutes until just set with a slight jiggle.
cool at room temperature and chill for at least 3 hours (overnight is best), then serve with whipped cream, extra calamansi zest, and black sesame seeds (feel free to put some in the crust hehe i forgot to do that).
#ad My night at the stunning @jwmessexhouse featuring dishes from the iconic @raos1896 :)
From the first step into the venue to the first bite of perfectly al dente pasta and renowned meatballs, every detail felt like I was stepping straight into Rao’s dining room. The flavor, the ambiance, the energy... immaculate.
As a @marriottbonvoy@americanexpress Card Member, I got exclusive pre-sale access to tickets for Dinner Rush. Terms apply. Visit go.amex/rob to learn more about the Marriott Bonvoy® American Express Cards. #AmexAmbassador #MarriottBonvoyPartner
literally always need ppl behind cam to hold my hand thru this, my mind just blanks as soon as i hit record, even the first sentence i can’t even get out of my mouth😭
can you tell i have the worst camera anxiety on the planet lmao
so happy to have curated, hosted, and served up a 6-course cabbage-inspired dinner this weekend for one of you guys!!
my first time hosting an intimate little private dining experience for y’all and can say i loved every minute of it :,)
s/o to our special guests katie and amanda for coming all the way out from missouri to enjoy this special night..
& ty @pinterest@hellmannsmayonnaise for making this experience possible.. & @meetresident and chef jael for helping execute my menu✨
can’t wait to do more of these in the near future🙏🏼
and just like with coffee i will be exclusively consuming matcha that’s made with my own hands lol
too many matcha places here in the skimp on the matcha and you can barely taste it most times :/
also once you have it with cream top you’ll never be able to have it without😭
also s/o to @namimatcha for the supply‼️
and s/o kappabashi st in tokyo for the beautiful chawan🎎
surprisingly enough i’m cooking up another version of this using even crazier, even more umami, even more niche ingredients.. and will drop when the time comes :)
but for now pls enjoy this one whose recipe is on my substack titled “chili crab fried rice” 🦀🍚
i don’t think anything could’ve gotten this intj to endure the lines and crowds he’s seeing at the festival this year😅
eat well and take it slow y’all, i’ll be watching jb from the comfort of my couch :,)
and we played pickleball after🥒🏓
wanted to help everyone load up on all the whole foods and vitamins and nutrients before they’ll be deprived of all that for a week😅
