I Am... Aspen Snowmass is the best ski season apres party
If you're lucky enough to live near (or can travel to) Aspen Snowmass, then it's never too early to plan your end of season trip. Because the best end of season party we've been to is at Aspen Snowmass. Bonus: it's a great deal to get to ski a mountain on the cheap(ish) that's otherwise super expensive. Steph and I are pretty serious skiers. You'll usually find us in an uphill hike, couloir, or mandatory drop-in. But when spring hits and the powder has turned to corn, it's time to pull out the little skis and head to the party and the after-party. It's time for apres, one piece ski suits, beach chairs, and loud music. And for us, Aspen Snowmass is the place to do it. We've been to a lot of end of seasons on a lot of mountains including Snowbasin, Alta, Mammoth, etc and while they all have some kind of celebration, most are limited to a small live band or pond skim for the few remaining locals. Our home mountain, Whistler, is great but the season basically just ends with just a sad "Thanks for a great season" sign. Colorado on the other hand does end of season right.
Why you should go to Aspen Snowmass
Are you one of those people who prefer skiing for the vibes and culture? Does the idea of dying in deep snow immersion or hucking yourself off a cliff hold no appeal? Then Aspen Snowmass is for you. The runs are easy, the vibes are plentiful, the party is bangin'. There are topless (male) DJ's and beachballs as well as pond skimming and free flowing alcohol. Basically it's a little piece of decadent European skiing. Even though I'm the opposite kind of skier (you'll find me deep pow run in the back bowl anyday) I think this is something everyone should do at least once. Grab a couple of hopefully free whisky shots and ski in a t-rex costume. Or bring shorts and sign up for a pond skim.Skiing at Aspen Snowmass
In spring, you're not here for the expert level skiing. But Aspen snowmass is a great mountain if you're not into that. 95% of the mountain's lodging is ski-in ski-out and the runs are wide open, just the right steepness not to have to pole but not too steep for beginners, and perfectly groomed each morning. Even the expert runs aren't all that expert-y. This is skiing on easy mode. You can get a great view of Maroon Bells and enjoy the easy endless and empty spring carving while you pose for nice pics for the socials.Apres and on mountain eats
On the mountain, we went to up4pizza which advertises that it's the highest elevation pizzeria in the USA. I'm not sure why you'd advertise that because baking works better at sea level. Regardless, Steph got their famous wood-fired cookie and thought it very much lived up to the hype. For apres, the upper village where the mall is was the place to be.Where to stay in Aspen Snowmass
95% of Aspen Snowmass's lodging is ski in ski out (although the actual ski-in/out part gets a little sketch around closing time) and the prices get much lower during spring, so you should stay on mountain if you can. Most of the housing that isn't stratospherically high priced is on the older side but also mostly newly renovated and clean. We had no issues with the average priced condo/timeshare we rented, which was in the Laurelwood. The only thing really telling the age of the condos is the lack of in-suite laundry (a very big deal if you're on a long ski trip).Aspen Snowmass Village
Aspen snowmass has one of the best villages I've ever seen, on par with Whistler and Vail, as expected. The village is separated into two parts, the base and the mall/upper village, and you get between them via a pulse gondola which is pretty unique and very cool looking. There are fires going everywhere and free smores in the upper village from 3-5, where they give you the marshmallow, chocolate, and graham crackers, and you make it yourself over one of the fires. Steph was a huge fan of this. At season end, when we went, a lot of shops were closed and the village was pretty empty. On the other hand, the upper village was still very bumping which is no surprise as that's where the housing is. I would avoid all the restaurants on mountain unless you are feeling very lazy. The town is much better from a food perspective. We tried the crepe shack and the acclaimed sushi restaurant on mountain and it was just serviceable while being quite expensive for what it was.Where to eat in Aspen
The nearby town of aspen has a lot of great restaurants but two of our favorites are ironically outposts of other cities. Clark's Oyster Bar, originally from Austin, is great especially for the 3-5pm happy hour where the restaurant is empty and seating is easy to get. The oysters are great even though you're in the mountains and the service is impeccable. We didn't get the oysters the first time we were there so this time we went all out and got the whole menu. All the oysters were great, very fresh with a wonderful texture and that hint of ocean brine I love. Home Team BBQ, originally from South Carolina is authentic BBQ and probably the best BBQ restaurants you can find in a ski town, though I'm happy to be corrected. We've had the specialty dry rub smoked wings with Alabama white sauce, the brisket, the chicken cracklings, and the ribs. All were amazing, especially the cracklings. Aspen is also home to a really great kitchen store.Parking
Everything at Aspen Snowmass is pay and usually expensive, and parking is no different. If you are staying on mountain and get in before your check-in time, be prepared to pay upwards of $40/day for parking. Once on the mountain, you can register your vehicle for free parking in the upper lots.If Aspen feels a little too expensive
Glenwood springs is not too far away and is a very cute little resort town that is much more affordable. We walked around town and ran into a pierogi truck and stopped in at the Pullman restaurant, a very good restaurant that feels set in the early 00's (in a good way). The pierogis, which seem to be a theme in town, were excellent, as was the pasta, oysters, beer selection, and the daily special dessert which was a bombolini.Facts
- Avg 300" of snowfall per year (Compare to ~400" for Whistler or 550" for Alta)
- 3342 acres of skiiable terrain (Compare to 8171 acres for Whistler or 2614 acres for Alta)
- 20 lifts
- Base elevation: 8110ft
- Summit: 12510ft
- Vertical drop: 4440ft
- On the Ikon pass (full pass only)
Things to do when you're not skiing
Even if (or especially if) you don't ski, Aspen Snowmass is definitely the place to be. You can take the gondola up in a cute ski outfit and enjoy the party anyway as it's right at the top of the gondola, no skiing needed. You can't say that about a lot of other mountains where the party is somewhere deep in the hill. Whistler's pond skim, for instance, is at the base of the alpine lodge and there is no way to get there without at least a blue run. Hope you get out there before the season ends! Mike Read More →
I Am... 7-Eleven’s Tamago Sando (Egg Salad Sandwich Recipe)
If you’ve ever been to Japan, you know the pleasure of biting into a soft and fluffy 7-Eleven tamago sando, aka an egg salad sandwich. There’s nothing quite like arriving bleary-eyed in Tokyo after a long flight. You’re hungry, you’re thirsty, your first stop is 7-Eleven for the classic: a tamago sando.
Some consider the tamago sando the perfect sandwich
Including me. I LOVE Japanese egg salad sandwiches. They’re literally perfection. Crustless slices of soft and squishy Japanese milk bread aka shokupan hug a savory, creamy egg filling. They’re incredibly addictive and I fear that I have eaten my weight in them while in Japan. The beautiful thing about 7-Eleven egg salad sandwiches is that they’re consistently good, every single time. You could be in the middle of the Japanese country-side, not a hint of English to be found, let alone a restaurant, and you’ll still find a 7-Eleven stocked with egg salad sandwiches. It’s truly miraculous.What is a Japanese egg salad sandwich?
A Japanese egg salad sandwich is essentially a Japanese interpretation of an egg salad sandwich. Hard boiled eggs are mixed with Japanese kewpie mayo and put between two soft slices of Japanese milk bread aka shokupan. Egg sandwiches are super popular in Japan. They sell them almost everywhere: at grocery stores, convenience stores, bakeries – basically anywhere you would think you would buy a snack or quick lunch, egg salad sandwiches are there. If you ever stumble upon Japanese Konbini TikTok, you can easily find yourself going down a rabbit hole of konbini snack hauls featuring the humble egg salad sando.How to make 7-Eleven's tamago sando egg sandwich
- Boil the eggs. Start off by cooking your eggs. You’ll need 2 large eggs, hard boiled.
- Make the filling. Once the eggs are cooked, cooled, and shelled, make the filling. Cut the cooked eggs in half and pop out the yolks, like how you would if you were making deviled eggs. Mix the yolks with kewpie mayo, a touch of cream (or milk), salt to taste, and just a hint of sugar. Dice the whites then mix into the yolks.
- Butter the bread. Lightly butter the bread, all the way to the edges.
- Fill the sandwich. Spread the filling generously onto one slice of bread then top with the other buttered slice of bread.
- Slice. Use a very sharp knife or a bread knife to trim off the crusts (chef’s treat!) then cut the sandwich on a diagonal or into thirds. Enjoy!
Tamago sando ingredients
- Milk bread. If you’re going to make a Japanese egg salad sandwich, you need to go all the way and make it with Japanese milk bread. You can get Japanese milk bread/shokupan at Asian bakeries or you can try your hand and make your own. Shokupan are light and fluffy white bread loaves with a very slight sweetness and a tight crumb.
- Eggs. Get the best eggs you can, since this is a recipe that has so few ingredients.
- Kewpie mayonnaise. Kewpie is essential, more on that below.
- Cream. You need just a bit of heavy cream to pull everything together. If you’ve had egg sandwiches in Japan, you know how creamy their egg salads are. That being said, this is a very creamy filling and if you a more traditional egg salad filling, you can leave the cream out.
- Salt. Just enough salt to bring out the natural flavor of the eggs
- Sugar. There’s just a hint of sweetness in egg salad sandwiches to balance out all the umami.
- Butter. Sandwiches that don’t have buttered bread are a travesty. Plus if you’ve ever taken apart a sandwich from 7-Eleven, Lawson, or FamilyMart, you’ll notice that tell tale shine of butter on the bread.
American vs Japanese Kewpie Mayo
One of the key ingredients for a good Japanese egg salad sandwich is kewpie mayo. Kewpie mayo is Japan’s favorite mayonnaise and salad dressing brand and you’ll pretty much find it in every Japanese household. It’s rich, yet light, and incredibly delicious. You can find it, in its signature squeeze bottle with a red flip top at most grocery stores these days, but be aware that if you’re in America, you’re probably getting the American recipe version. Japanese Kewpie mayo, made in Japan, is golden, creamy and luxurious. It’s rich and full of umami. The difference between the Japanese version and American Kewpie mayo is in the ingredients, the main difference being MSG swapped for sugar in the American version. American Kewpie mayo also is a bit looser and not as thick. If you have an Asian grocery store nearby, I absolutely think it’s worth it to go and get the stuff made in Japan. You can also get it on Amazon. Just make sure your bottle is a product of Japan. Oh, and if you’re a fan of Kewpie mayo and you’re ever in Tokyo, be sure to visit the Kewpie mayo factory for a tour and tasting. Mike I went on a rainy day back in October and it was so much fun! We even got some only-in-Japan smoked Kewpie mayo as omiyage (souvenirs).What else can I make with Kewpie mayonnaise?
Kewpie mayonnaise is a major condiment used in a lot of Japanese dishes. If you have a bottle on hand, here are some things you can use it for:- ebi mayo/crispy shrimp with a spicy dressing
- California roll avocado toast
- takoyaki
- Japanese potato salad
- chicken karaage
- miso tuna salad
- California roll nachos
- okonomiyaki burger
If you’re on a Japanese sandwich kick, please check out these other Japanese sandwiches
- Japanese fruit sandwich: strawberry sando
- LA’s Kombi egg salad sandwich
- Japanese crispy chicken sandwich: chicken katsu sando
- Japanese crispy pork sandwich: tonkatsu sando
Japanese Egg Salad Sandwich Recipe - たまごサンド
A Japanese egg sandwich, also called tamago sando, is a classic Japanese sandwich: egg salad tucked between two fluffy slices of milk bread.
- 2 large eggs
- 2 tbsp kewpie mayo
- 1 tsp milk (or cream)
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 2 slices shokupan
- butter (room temp)
Remove the eggs from the fridge as you bring a medium pot of water to a boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.
Cut the eggs in half and separate the whites from the yolks. Dice the whites.
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth.
Gently mix in the diced whites.
Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal or perpendicularly into thirds. Enjoy!
I Am... Dishoom Black Dal aka Dal Makhani
Dishoom's Black Dal is Creamy, luscious, and absolutely addictive I love dal. It’s warm and cozy, full of flavor, creamy, rich, and hearty. It can be an all day affair or a quick 1 hour in the instant pot. This particular dal recipe is a riff on the dal at popular London restaurant, Dishoom. Think: tender lentils in a rich and creamy tomato gravy seasoned with cinnamon, coriander, cardamom, fennel, garam masala, and more. Trust me when I say that it is the BEST vegetarian comfort food dish you’ll ever eat. Dishoom is a beloved Irani-style Bombay inspired cafe in London. Their most popular dish is the house special, black dal. When you go, you’ll see every table with a little pot of dal alongside warm naan. Dishoom is one of our go-to restaurants in London and we always, always get the dal. The rumor is that the iconic black dal made at Dishoom is cooked for over 24 hours. They have released the recipe for the dal in their cookbook, but it’s a scaled down, home-style recipe that simmers for 5-6 hours. I loosely based this recipe on that, but we went all out and cooked ours for 24 hours because we wanted it to taste as close to the real deal as possible. The result is a decadent, indulgent dal that you will not believe came from your own kitchen. For those not interested in waiting over 24 hours for an amazing dal, we have an instant pot version too.
What is dal?
Dal are dry pulses such as lentils, peas, and beans. The term refers to both the types of soups and stews made from the pulses and the pulses themselves. Dal is cozy, nourishing, and packed with plant-based protein and fiber. It’s an excellent choice for a satisfying meal, especially served along side rice or naan.What is dal makhani?
Dal makhani is a dish that originated in New Delhi, India. It’s a modern take on traditional dal but made with black beans or black lentils. What makes it different is the inclusion of butter and cream. Makhani means “buttery” and the butter is what makes this dal special.What does dal makhani taste like?
Think of a thick, flavorful soup made from lentils. This particular recipe’s flavor profile is deep and dark and full of savory flavors. The lentils hold their shape yet also burst in your mouth with the slightest pressure - tiny bursts of explosions of flavor. It’s thick and spiced with a hint of sweetness from the tomato and lush and rich from the butter and heavy cream.Dal ingredients
- black lentils: technically dal makhani uses urad dal, which are in the mung bean family. They’re not super common though and usually need to be special ordered, at least where we are. The black lentils that we usually see are black beluga lentils or petit black lentils. Most likely the black lentil you’ll find at the grocery store will be beluga black lentils which are perfect. Other lentils such as red, brown, or green lentils will work too, but their skins are thinner so they might break down more while cooking. French lentils have a slightly thicker skin so they won’t break down as much.
- spices: whole cloves, star anise, ground coriander, ground cumin, cayenne, fennel seeds, garam a masala, cardamom, bay leaf, and a cinnamon stick. Whew! There’s a large amount of spices in this dish and I feel like they all contribute equally. That being said, I know that many people make their dal makhani with little to no spices and let the lentils, butter, and cream shine. Personally, I find that the warming spices add so much. Lightly toasting the spices in a dry pan will bring out their flavors and aromas, so don’t miss out on that.
- onion: finely minced onion adds sweetness, especially when slow cooked in butter.
- ginger: the warmth of fresh ginger cooks and mellows out deliciously. You’ll want to mince it very finely or use a grater. I like to use a Japanese style ginger grater and measure out 1 tbsp of the grated ginger and all of the ginger juice too.
- garlic: who doesn’t love garlic? Use a garlic press so the pieces of garlic are tiny and melt into the gravy.
- tomato paste: the tomato paste in this recipe condenses, sweetens, and adds so much umami. Again, the smoothness of tomato paste is key here. You want the texture focus of the dal to be the lentils so tomato paste is ideal compared to fresh tomatoes.
- butter: it wouldn’t be dal makhani without butter. I use unsalted butter I can control the salt content, but I must admit, when it’s time to serve, a pat of salted butter that melts down into the warm dal is amazing. cream: heavy cream adds a luscious creamy thickness.
What is the difference between black lentils/black beluga lentils and urad dal?
Urad dal, which are in the mung bean family, are larger and look like a whole mung bean. They’re about 1/4 inch in length and oval shaped with a small white speck on one side. Black lentils are smaller and disk-shaped. They’re about 1/8 inches in diameter and have a tiny yellow speck.How to make dal
This dal takes 24 hours to make, but I promise you, it is so worth it. It’s almost entirely hands off so you don’t actually do much. A covered pot just sits in a low oven and all you do is give it a stir every now and then. The results are incredible!- Soak. Give the lentils a rinse and then soak them in plenty of cold water, overnight. Lots of lentil recipes say you can skip this step and that might be true, but I always soak mine. I feel hydrating them makes them keep their shape even after cooking.
- Cook. The next day, rinse the lentils off and drain well. Place them in a large pot with cold water and bring to a hard boil, then lower the heat and simmer. Cook until the lentils are soft, but still hold their shape, topping up with water if needed. When they’re soft, drain and set aside.
- Toast. While the lentils are cooking, toast the spices in a dry pan to release their aromas. Crush or use a spice grinder to blend everything up and set aside.
- Sweat. Heat up a bit of oil and butter in a pan and slowly cook onion, garlic, and ginger until everything melds and melts into a soft paste. Stir in the spices, tomato paste, cooked lentils, and a bit of water to make everything come together in a thick soup. Bring to a simmer then remove from the heat.
- Braise. Take a note of the time. Cover the pot tightly and place in a 325°F oven for 3-4 hours, checking every so often to see if the dal is dry and you need to add water.
- Overnight. Turn the oven to 200°F and let the dal cook overnight.
- Finish. The next day, turn the temperature up to 300°F until you’ve reached 24 hours in the oven. Stir in cream and butter and season with salt. Enjoy!
How to make Instant Pot dal
If 24 hours is much too long for your dal craving, Instant Pot dal is here for you. Here’s how you do it:- Lightly toast the spices in a dry pan over low heat to bring out the aromas, then crush or grind them.
- Add butter and oil to the Instant Pot insert. Turn on to sauté high and stir in diced onions, minced ginger, and minced garlic. Cook briefly. Stir in the spices then add uncooked rinsed black lentils, tomato paste, and 2 cups of water.
- Seal and cook on high pressure for 15 minutes. Quick release, carefully vent, and open the lid. Stir in butter and cream to finish. Taste and season with salt and enjoy!
Instant Pot dal vs stove top/oven dal
It’s really hard to choose, but if I had to choose, I would choose the 24 hour dal. The 24 hour dal has so much more depth of flavor! It’s smoky and rich and dark. The Instant Pot version is light and creamy. It definitely had something to do with the amount of time the tomato paste has to cook and condense down. The 24 hour dal has just a hint of tomato – you almost have to be looking for it to identify the flavor, where as the Instant Pot version has tomato as one of the first flavor notes. I love both so it’s hard for me to say if one is better the other, but if I’m in a dal-rush, the Instant Pot version is AMAZING. Also, sometimes you’re just hungry. ¯\_(ツ)_/¯Tips and tricks
- Soak your lentils overnight. This is the number one thing you need to do for this recipe. It will help your lentils hold their shape and be tender after cooking. Many lentil recipes say that you don’t need to, but it’s not a difficult step and I’ve never skipped it.
- There’s a certain smokiness comes from the long braise in the oven. This isn’t a quick recipe, but the hands-off time comprises most of the time. Slow cooking in the oven gives you a smokiness that you won’t get if you just make this on the stove.
- A small pot is your friend. Use a small heavy bottomed cooking vessel with an oven-safe lid. I use our 1.5 quart petite Staub and the depth and width makes it the perfect dal pot. It’s about 5 inches across and 6.5 inches high. If you use a pot with too large of a base the dal will come up shallow and may lead to burning/drying out. If you don’t have small pot, transfer your dal to a taller oven safe dish and cover it with foil.
Extra smoke
If you’re looking for extra smoke you can complete this last step. You’ll need a small metal bowl, a piece of all natural hardwood lump charcoal, and a way to light the charcoal on fire.- When the dal is ready and you’ve stirred in your butter and cream, place a small metal bowl directly onto the surface of the dal. The thickness of the dal should hold it up.
- Safely light your charcoal outside and let it burn until it is hot and lightly covered with white-gray ash, about 4-5 minutes.
- Use a pair of tongs and carefully put the hot charcoal in the mental bowl and add 2 tablespoons right on top of the hot charcoal. It will instantly start to smoke.
- Quickly cover the dal with the lid and let smoke for 5 minutes then remove the lid and the bowl with the charcoal.
What to serve with dal
- Naan is always the right answer and fluffy, chewy, homemade naan is the perfect accompaniment.
- Cheesy naan or garlicky naan are good too!
- Creamy butter chicken
- Sweet and spicy ruby chicken curry
- Savory, hearty chicken biryani
Dishoom’s Black Dal Recipe
Creamy buttery lentils, zero effort.
- 1 cup black lentils (I used black beluga lentils)
- 2 whole cloves
- 1 star anise
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fennel seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 small onion (finely diced)
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1 bay leaf
- 1 cinnamon stick
- 5.5 oz tomato paste (1 can)
- 2 tbsp heavy cream
- salt (to taste)
Soak the lentils in cold water overnight. The next day rinse and drain well. Place the lentils in a large pot and cover with cold water by 2 inches. Bring to a hard boil over high heat for 5-10 minutes, skimming if needed. Reduce the heat and simmer, stirring occasionally, until the lentils are soft, but hold their shape, about 40 minutes to 1 hour. If needed, add water to the pot to prevent the lentils from drying out. Drain and set aside.
Heat the oven to 325°F. In a small dry pan, over low heat, lightly toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring constantly, until very fragrant, about 30-45 seconds. Make sure not to burn! Remove the spices from the pan and add to a spice grinder or mortar and pestle. Crush/grind until fine. Set aside.
In an small, oven-safe heavy-bottomed pot, heat up 1 tbsp each of butter and neutral oil over medium heat. Add the onion and cook, stirring, until soft, about 5-8 minutes. Add the ginger and garlic and cook, stirring, for 1-2 minutes.
Stir in the spices, cinnamon stick, and bay leaf. Add the tomato paste and 1 cup of water to bring everything to a thick, soup-like consistency. Add the drained lentils to the pot, adding a bit of water to thin out, if needed.
Tightly cover the pot with foil (or the oven safe lid) and place in the oven for 3-4 hours, checking every 30 minutes or so to stir. Add water, a tablespoon at a time, if needed, to maintain a soup-like consistency.
After 4 hours, take a note of the time and turn the oven to 200°F. The next morning, when you get up, turn the temperature up to 300°F, check if you need to add a tiny bit of water, stir, then continue to cook in the oven, covered, until you hit 24 hours from the time you started the dal in the oven.
Remove the pot from the oven and stir in 2 tbsp each of heavy cream and butter. Taste and season with salt. Enjoy with basmati rice or naan.
If desired, you can pull the dal after 4 hours in the oven at 325°F and finish with butter and cream.
I Am... Make a Porchetta this Easter
If you’re looking for an easy, impressive roast, porchetta is just what you need. Golden brown crackling, juicy meat, and fresh herbs are all tied up into a neat roll. Savory, delicious, and a mix of crunchy and tender, porchetta is everything you’ve ever wanted in a roasted pork dish.
What is porchetta?
Porchetta is a classic Italian roast pork. The word “porchetta“ literally means little pig in Italian. Traditionally, an entire deboned pig, rolled up with fresh herbs, roasts over an open wood fire. The resulting roast is incredibly savory and delicious. It’s beloved all across Italy, served at celebrations, as a main dish at home, and as street food. In North America, most porchetta is a cut of pork that consists of slab pork belly still attached to pork loin. It emulates the different cuts you find in a whole pig roast porchetta. You’ll also see porchetta made with pork belly and tenderloin or all pork belly.The best easter centerpiece?
If you're the kind of person that's always looking for a nice centerpiece for celebration or holiday dinners, porchetta is a great alternative to glazed ham, turkey, or expensive tenderloin. It's cheaper, more delicious, and pretty unique. Not to mention, it's lower in sodium and nitrates vs ham. Best of all, you can size it to your needs. Special anniversary for two? You can make a 2lb belly only porchetta. 16 people family reunion? Go all the way with a tenderloin stuffed full size porchetta.How to make porchetta
- Make two spice rubs. Toast fresh rosemary needles and whole fennel seeds in a dry pan over low heat until fragrant and toasty. Remove from the heat and chop into a rough spice mix. Mix together with flakey sea salt, freshly ground black pepper, and crushed red pepper flakes. Divide the spice mix in two, then add fresh lemon zest and freshly chopped flat leaf parsley to one portion.
- Prep the pork belly. Scoring the meaty side of pork belly with a sharp knife helps it roll up into a neat, even log. Place the pork belly skin side down on a large cutting board and lightly score on a diagonal, about 1/4 of an inch deep, with lines 1 inch apart. Rotate the knife 90 degrees and score lines again, 1 inch apart, to create a diamond pattern.
- Season the meat. Rub the spice mix with the lemon zest and flat leaf parsley into the meaty part of the pork belly, making sure to rub into the scored cuts.
- Tie the porchetta. Lay out several pieces of string on the cutting board, 1-2 inches apart. Lay the pork belly on top of the string and place the tenderloin (if using), into the middle of the pork belly. If needed, trim the tenderloin in length so it fits neatly inside the belly. Roll the pork up tightly and use the strings to tie into a tight, neat roll.
- Season the skin. Use the remaining spice mix and evenly rub onto the skin of the pork belly.
- Roast. Place the rolled porchetta, seam side down, into a deep roasting rack. Slow roast, basting every so often, in a low oven, until the pork is tender, juicy, and yielding.
- Render. Blast the heat on high to render out some of the fat in the skin to create a crispy, crunchy, golden crackling.
- Rest. When the crackling is deeply golden and burnished, remove the porchetta from the oven. Let your golden porchetta rest for a minimum of 15 minutes. Resting will let the juices redistribute and remain in the roast. Enjoy!
Porchetta ingredients
- pork belly - a 3 to 3.5 lb square or rectangular slab of skin on pork belly is large enough to roll around a small pork tenderloin. You can also make an all belly porchetta and skip the tenderloin. Try to get a slab that is an even thickness throughout the entire pice so it cooks and rolls evenly. Most butchers or meat departments have larger slabs of pork belly in the back, so don’t be afraid to ask. Also, if you have an Asian grocery store nearby, they will most definitely carry large slabs of pork belly.
- pork tenderloin - if your going with a pork tenderloin, look for a small, thin, even diameter tenderloin so its easy to wrap the belly around it. Pork tenderloins come quite small, look for one that’s 1-2 lbs and around 3 inches in diameter. You might need to trim it if its too long to fit the length of your pork belly.
- seasoning and spices - a mix of classic Italian flavors is what is going to give your porchetta incredible flavor: fresh rosemary, toasted fennel seeds, lemon zest, fresh flat leaf parsley, crushed red pepper flakes, flakey sea salt, and freshly ground black pepper.
Porchetta rub
Porchetta is classically seasoned with salt, pepper, fennel seed, rosemary, lemon zest, and fresh rosemary. Most use toasted fennel seeds, but if you have fennel pollen, this is the dish you’ll want to use it in.- To make a porchetta rub, start with fresh rosemary. Wash the sprigs, remove the needles and lightly toast them in a dry pan to release their piney aromatics. Chop the cooled rosemary pine needs to further release their flavor.
- Similar to the rosemary, whole fennel seeds should be lightly toasted for maximum toasty, warm, earthy anise flavor. Crush the cooled, toasted fennel seeds and mix with the chopped rosemary, flakey sea salt, freshly ground pepper, and crushed red pepper flakes.
- Divide the spice mix in two. Add fresh lemon zest and chopped flat leaf parsley for a bright citrusy green freshness to one portion. The lemon rub is for the meat side of the porchetta and the spice rub is for the skin.
What does porchetta taste like?
Think of the most amazing pork belly you’ve ever had. Now think of the best pork chop you’ve ever eaten. Add crispy, crunchy, golden pork crackling, savory pork juices, a hint of lemon, earthy rosemary, bright and fresh flat leaf parsley, and the warm and toasty flavors of fennel seeds. All those flavors, textures, and juices explode in your mouth in a symphony of salty, fatty, balanced flavor. A perfect bite of porchetta is simply amazing.What cut of meat is porchetta?
In Italy, there are still places where they make porchetta with an entire deboned suckling pig. In North America, most porchetta is a cut of pork that consists of slab pork belly still attached to pork loin. Most home cooks make porchetta with pork belly and tenderloin or just pork belly.What is pork belly?
Pork belly is just as the name implies, the belly of a pig. It’s a boneless, fatty cut of meat sold in a slab.What is pork loin/tenderloin?
Pork loin is a tender, lean cut of meat cut from the loin muscle of a pig. Loin is large and rectangular, cut from the near the back, mid section of the pig. Tenderloin, or pork filet, is a thin, long, boneless rectangular cut from the same loin muscle as pork loin. Tenderloin comes from near the spine and is especially tender and lean.All belly porchetta
It’s definitely more common to see porchetta made from just pork belly. The reason being, its much simpler to make an all belly porchetta, both in regards to sourcing and rolling/tying.Mini porchetta for 2-3
If you trim off the excess, you can make a super cute, mini 2-3" porchetta for 2-3 people that bakes faster and has a higher crisp to meat ratio, perfect for those last minute get togethers (or just the best snack).Easy unrolled porchetta
If you don’t have kitchen string or don’t want to roll your porchetta into a roll, make a flat all belly porchetta. Rub the belly with the salt and herbs and roast the belly flat. Since you’re not rolling, you can make a smaller roast as well, making this ideal for smaller eaters. Find a small baking vessel that’s about the same size as your belly and snuggle it in, so its a tight fit. The fat will render out and surround the meat, much in the same way rolling the belly together protects and bastes the meat at the same time. Essentially its a cheater’s pork confit. Roast the belly in a 275°F for 2 hours or until the pork reaches 160°F and is tender and yielding. Blast the heat up to 450°F for 20-30 minutes or until the sling becomes crisp, golden, and crackly. Let rest, slice, and enjoy.How to serve
Typically, porchetta comes sliced, chopped, and served on a crusty soft bread roll. A porchetta panino is one of life’s perfect sandwiches. Non traditionally, you can also serve porchetta as a roast with sides, with pasta, on pizza, anything you can dream — just don’t tell the Italian nonni! Here are some sides you can make alongside with:- soft and fluffy garlic rolls - there’s no garlic in porchetta and Italians feel like garlic is incredibly overpowering, but my North American tastebuds LOVE porchetta tucked into a soft and fluffy garlic butter roll.
- red wine spaghetti - ubriachi is rich and creamy and so good. Some chopped up porchetta on to would be amazingly delicious.
- roasted potatoes - you can never go wrong with pork and potatoes and these roasties are crisp and crunchy on the outside and creamy and fluffy on the inside.
- burrata and kale - sale quickly sautéed with tomatoes and topped with burrata makes a fast yet luxe side.
Porchetta
Golden brown crackling, juicy meat, and fresh herbs are all tied up into a neat roll.
- 2.5 tbsp fresh rosemary (needles only)
- 2 tsp fennel seeds
- 2 tsp flaky sea salt
- 2 tsp freshly ground black pepper
- 2 tsp red pepper flakes (optional)
- 1 lemon (zest only)
- 2 tbsp fresh flat leaf parsley (roughly chopped)
- 3-3.5 lb pork belly (skin on, ~approx 12in x 12in)
- 1-2 lb pork tenderloin (~approx 3 inches in diameter, optional)
In a small frying pan, lightly toast 2 tsp of rosemary needles along with the fennel seeds over low heat, shaking constantly, until fragrant, about 30 second to 1 minute. Let cool and roughly chop into a rough spice blend. Add the fennel and rosemary to a small bowl along with the sea salt, freshly ground pepper, and crushed red pepper (if using). Mix well. In another small bowl, mix the lemon zest and flat leaf parsley together.
Place the pork belly skin side down on a cutting board and lightly score the meat in a diamond pattern. Sprinkle on half of the salt rub. Top generously with all of the herb rub. If using, place the tenderloin in the centre of the belly.
Tightly roll the belly, skin side out, around the tenderloin and tie together with kitchen twine. Rub the skin generously with the remaining salt rub. Make ahead: tightly wrap the porchetta in plastic wrap, place in a dish, and put in the fridge overnight.
Heat the oven to 275°F. Make sure the surface of the porchetta is dry; pat with paper towels if needed. Lightly rub with neutral oil. Place the roll on a rack in a deep roasting pan, seam side down. Roast on the centre rack of the oven for 2-3 hours, basing with pan drippings every 30 minutes. Use a meat thermometer to ensure the internal temperature of the belly reaches 160°F, which is optimal juicy pork belly temp.
Blast the heat up to 450°F and continue to roast for 20-25 minutes, until the crackling turns golden brown and crispy, checking every 5 minutes. Remove from the oven, let rest for 15-20 minutes, slice and enjoy!
I Am... Soy Sauce Chow Mein Long Life New Years Noodles
Will this soy sauce chow mein help you live a longer life? Maybe, maybe not, but it will be a more delicious life for sure. In Lunar New Years' tradition we eat noodles for long life. The length of the noodles represent longer life, so the longer the noodles the better, too. I don't know if I buy that, but give me a plate of noodles and I'm happy. I'm not sure what it is, but there are definitely noodle people, rice people, and bread people out there. I'm am a noodle person all the way. They just fill me up with so much joy. Literally, I'm filled with noodles right now and there's just something about the fact that noodles did it to me that makes me feel safe. If I ever had to FMK with noodles, rice, and bread, it'd go like this: definitely marrying noodles, because noodles. I'd have to kill off bread even though I do love bread too. So that leaves me having carnal affairs with rice. Hmm...thing is I love all carbs so I would really actually be very sad if any carb went away. I'm talking about a deep and unsettling depression might come over me. I actually tried a carb-free diet once, years ago, and let me tell you, it was not pretty.
Soy sauce chow mein
Anyway, on to this soy sauce chow mein recipe. It's your standard si yau wong chow mein, which translates to soy sauce king fried noodles because these soy sauce noodles are the king of all the fried noodles of the land. It's a favorite for breakfast or lunch and you'll often see it at congee noodle houses or even at dim sum. Classically, it's just soy sauce, noodles, chives, and bean sprouts, but I added some beef in for some protein. Because it is such a simple dish, there are various ways of making it, which usually comes down to which types of soy sauce you use and in what ratio.Where to buy chow mein
You’ll find fresh chow mein noodles in the refrigerated noodle section of the Asian grocery store. They usually come in a plastic bag and are sometimes called Hong Kong style egg noodles, chow mein noodles, or thin egg noodles.The Soy Sauces
The two soy sauces used in soy sauce chow mein are dark and light. You can find both at your friendly Asian neighborhood grocery store and I've even started to see them pop up at mainstream grocery stores as well. First off, if you're making this dish, or any other Chinese dish, you'll want to be using Chinese soy sauce. You can definitely use whatever soy sauce you might have at home (even those little packets of Kikkoman that you get with sushi), but if you want an authentic tasting dish, source some Chinese soy sauce, it won't disappoint you!- Light soy sauce is light in color, almost a see through reddish brown, and thin in viscosity. It's salty and delightful and essential to Chinese cooking. It's used for seasoning as well as for dipping.
- Dark soy sauce is thicker, darker, and slightly less salty then regular/light soy sauce. It's almost black and has the look of soy sauce, but reduced. It is used for flavor, but mainly for adding that classic dark caramel color to dishes. The color comes from a longer fermentation of the soy bean and there's a very mild minute sweetness to it as well.
Do you need a wok?
You don't need a wok to make these noodles but having one sure helps. Round bottomed woks are the best. They let you toss and stir fry in one smooth motion. If you are lucky enough to have a gas stove you can get a nice cheap round carbon steel wok. We own this no-frills industrial one and love it. There's no need to buy an expensive wok, all you need is a nice cheap carbon steel one and it'll change your cooking life. And there's absolutely no reason ever to buy a nonstick one. Lodge also makes this round bottomed wok that is a little too heavy to toss with but you can use it on a radiant/electric stove.Hot wok cold oil
The correct way to heat up a carbon steel wok is to heat it up dry and let it get a little smoky, then add oil around the rim of the wok. Doing this ensures your food won't stick and you won't need a lot of oil.Other dishes for your Lunar New Year Feast
- Spicy Chili Oil Wontons
- Homemade Pork and Garlic Chinese Potstickers
- Vietnamese Spring Rolls
- and of course Sweet and Sour Pork!
Soy Sauce Chow Mein with Beef Recipe
Pure comfort noodles
Beef
- 1/2 lb beef (thinly sliced)
- 1 1/2 tsp light soy sauce
- 1 tsp cornstarch
- 1/2 tsp shaoxing wine (optional)
Noodles
- 2 tbsp water
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- 2 tbsp neutral oil
- 8 ounces fresh chow mein noodles
- 3.5 ounces bean sprouts (about 1.5 cups)
- 3 green onions (julienned)
Mix the beef together with the marinade ingredients and set aside.
Make the sauce: In a bowl or liquid measuring cup, whisk together the water, soy sauces, sesame oil, and sugar. Set aside.
Soak the noodles in a bowl of hot tap water for a minute. Gently massage them apart, then drain well. Set aside.
Heat up a touch of oil in a large non-stick pan or wok over high heat. Once the oil is smoking, add the beef and stir fry until browned and cooked through. Remove from the pan.
Add a little more oil to the wok and let it smoke up again, then add the noodles. Cook, tossing, until slightly crispy and warmed through, about 2-3 minutes.
Add the sauce and toss making sure all the noodles are coated. Add the beef back in as well as the sprouts and green onions. Toss until the sprouts are cooked to your liking, then remove from the wok and enjoy!
I Am... Easiest Ever Osso Buco
The easiest way to make super tender, fall apart beefy bone marrow-y osso buco. How often do you make it past the pasta part of the menu at a good Italian restaurant? We usually never do. But if I see osso buco on the menu, I make room to order it. How can you not love a slow braised, melt in your mouth beef shank in a beefy, bone marrow-y tomato sauce? Sometimes you even get a little spoon for the bone marrow. If it's on the menu, it's usually the best thing on the menu. You can make it at home in an hour on the instant pot, cheaply and easily. It's perfect for special occasions but easy enough that you could have it on a weeknight too. If you don't have an instant pot, a few hours of slow cooking will do the trick too.
What is osso buco?
Osso buco is an Italian dish of veal shank braised for a really long time in a white wine bone marrow infused sauce originally from Lombard. The long braise time melts away the connective tissues in the shank and leaves you with melt-in-your-mouth fall apart meat. It tastes amazing because the shank cut is a complex muscle full of connective tissue that just falls apart. Because it's slow braised on the bone (Osso Buco means bone with a hole), the bone marrow infuses the sauce and gives it an incredible richness and flavor. Historically, this recipe doesn't include tomatoes because they're a new world crop, but these days, pretty much everyone makes it with tomatoes. This version we're making today takes it up another notch with fresher tasting passata tomato sauce instead of the classic canned tomatoes, but if you don't have passata, a good quality canned tomato works too.How to make osso buco
- Brown your beef shanks well on both sides. I use the Instant Pot saute setting on high for 2-3 minutes on each side with a splatter shield on top, and honestly it works better than doing it on the stovetop. The high sides of the instant pot mean much less splatter and mess.
- Cook your aromatics. Transfer the beef shank to a plate or something else to catch the juices, then add the aromatics and cook until they are soft and translucent, about 2 minutes.
- Deglaze with wine. Add the wine and scrape all the brown bits off the bottom of the instant pot with a wooden spoon or spatula. Let the wine cook until it is reduced by half, at least 2 minutes.
- Braise. Add the beef shank, passata, and herbs to the instant pot and braise on high for 1 hour. You'll be rewarded with the most tender, fall-apart meat ever.
Instant pot osso buco
Osso buco is classically a braise-it-all-day affair, but, if there’s one thing the Instant Pot (or any pressure cooker) excels at, it’s crushing braise times for these kinds of dishes. It's by far the best option, in my opinion. If you don’t have one, you can make this by simmering until soft on the stove - it’ll just take longer, about 4-6 hours. You can also brown the meat and aromatics in an oven proof pan or dutch oven, then transferring to a 250-300ºF oven for 4-6 hours. If you go either stovetop or oven, check back every so often to make sure your liquid isn't too low.Crock pot osso buco (or stovetop too)
But, what if you don't have an instant pot handy? The next best thing in that case is a crock pot. The crockpot can't get hot enough to brown the the meat, so you'll still need to do a little cooking on the stovetop, but it's just as easy:- Brown your meats in a large skillet over high heat. Transfer to crock pot and set it to high.
- Cook the vegetables into the same skillet until soft, about 2 minutes.
- Add wine and reduce, about 2 minutes.
- Add passata. Once it's warmed, transfer everything to the crock pot and slow cook for 5-6 hours.
- Reduce the heat to low after about 2 hours.
- Enjoy!
All of the taste and none of the fuss
Traditionally there a lot more ingredients and steps to this dish, but here it's been pared down to the bare minimum and let the flavors speak for themselves. Before writing this recipe, Steph and I went to a really well regarded Italian restaurant. We tried their 24 hour osso buco made with veal shank and extra marrow bones. It was amazing, but this one is comparable and way easier. The biggest step I removed is the flour dredge. Usually the shank is dredged in flour and use that to both brown the meat and thicken the sauce. I don’t think this needs it, the bone marrow thickened sauce is more than enough, and for me, taking out the flour is always messy. If you want to though, it will add a little extra body to both your meat and sauce.Veal vs beef shank
The default meat choice for osso buco is veal, but these days it can be pretty hard to find veal shank. It's worth looking for if you want to stay true to the original. You should be able to find it at your neighborhood butcher shop or major supermarket. Beef tastes as good (if not better) and is far easier to find and even often cheaper. Even though veal should technically be lower-cost, its rarity makes it more of a specialty product with specialty pricing to match.Osso buco ingredients
- Shank is an inexpensive cut that should be easy to find. If you can’t get it at your local grocery store, whole foods will carry beef (but not veal) shanks.
- Herbs to make a bouquet garni. I just threw in a sprig of oregano because that’s what we had and it was great. If you have bay leaves, fresh thyme, fresh Italian parsley, etc on hand, feel free to throw a little in. If not, just skip - the recipe doesn't need it.
- Passata is an uncooked strained tomato puree. I chose passata because the fresh tomato flavor really brightens up the dish, but if you have a can of regular old crushed tomatoes around, feel free to use that.
- White wine. Wine adds a complexity and authenticity to the dish that is impossible to replace. If you need to be alcohol-free, you can switch it out for sodium free chicken stock.
How do you serve it?
Osso Buco is typically served with risotto, gnocchi, or pasta, but we like ours with bread or on its own. If you plan on eating this on its own, you might want to double the recipe to get enough meat for 2. If you wanted to go really over the top (say for an at home Valentines dinner) a tiny bit of caviar makes this one of the most extra surf and turfs you could make at home. -MikeThe Easiest Ever Instant Pot Osso Buco Recipe
Osso Buco doesn’t get any easier than 6 ingredients and 1 hour of cook time.
- instant pot
- 1/4 medium onion (chopped)
- 1 small carrot (chopped)
- 2 cloves garlic (sliced)
- 1 slice veal or beef shank (about 1 pound)
- 1 cup white wine (Pinot grigio/Italian white preferred)
- 1/2 cup passata (or crushed tomatoes)
- 1-2 sprigs fresh herbs (I just used 1 sprig of oregano)
Roughly chop your onion, carrots, and garlic.
Preheat your Instant Pot to saute high and add 1-2 tablespoons oil. Pat dry your shanks and season generously on both sides with salt and pepper.
Once your instant pot is hot enough (for me, that's about 2 mins past when it beeps) Brown your shanks 1-2 minutes per side.
Remove the shank and add your onion, carrots, and garlic. Cook until soft – 2-4 minutes.
Add the wine and deglaze, scraping the brown bits with a wooden spoon. Reduce until about half the wine is left – 2-3 minutes.
Add passata, herbs if using, and the shanks to the pot. Set pressure to high and braise for 1 hour. Quick release when done and serve, garnish with grated Grana Padano or Parmigiano Reggiano cheese, red pepper flakes, and flat leaf parsley as desired.
I Am... Air Fryer Steak
For those days when you don’t have time and energy, air fryer steak is the perfect answer. Or even when you do have energy, you'll be surprised how good an air fryer steak can be. Is there anything better than a good steak to improve your day? There are so many great ways to cook steak, and now there's one more. For the record, these photos accurately represent how my steaks turned out.
Steak in an air fryer
Why make steak in an air fryer when you have cast iron, reverse seared, or flame grilled steak? While all of those are excellent ways to make steak, an air fryer can have your steaks from raw to perfectly cooked in under 10 minutes, with almost zero cleanup. After a long work day, this seems way better to me than hand scrubbing a cast iron skillet with kosher salt or preheating your grill, oiling your grill, scrubbing your grill, etc. Even if it's for a special occasion, why not make life easier? It's not more special because it was hard to do.How to get a good sear
Air frying with its fan and high-ish temps can replicate the same kind of sear you get on a grill or cast iron pan. The trick is getting the steak as close to the heating element as possible. For these photos, I used air fryer racks to lift the steaks right up to the heating element, and the resulting crust is what you see.Air fryer racks
Air fryers are great, but air fryers with racks are a game changer. Racks allow you to lift the steaks up closer to the heating elements, cook more steaks at once, and prevent any weird grill patterns from the air fryer’s basket. You can use any racks that stack, and fit inside your air fryer. This is the one I'm using, but be sure to measure your air fryer and make sure the rack fits inside before buying. Ideally you want to get your steak as close as possible to the heating element while leaving an inch of airspace to be sure nothing spontaneously combusts. Don’t walk away for the 7 minutes the steaks are cooking just in case.Smoke
There will be lots of smoke. These butter basted steaks are cooked an inch from a 400ºF heating element and are going to get smoky. I put our air fryer right under our hood fan on high and it did the trick. There’s not really a way around the smoke if you want a good crust. It might even be worth it to take your air fryer outside.The best cut for air fryer steak
I tried this with a striploin and a sirloin, for science. Both were about 1.25” thick or so and both came out perfect for my tastes. The fat cap on the striploin rendered out great. The sirloin was still tender and juicy and not at all tough or tasteless.Preheating your air fryer
Preheating an air fryer can seem like an unnecessary step, but it’s really helpful for a fast cooking recipe like steak by reducing the time it takes to get your air fryer up to temp. I threw some oil coated garlic cloves into the basket while preheating (and cooking the steak) and they came out roasted and gooey.Air Fryer Steak temps
For a quick and easy reference, steaks are roughly done at: Rare: 125ºF Medium-rare: 135ºF Medium: 145ºF Medium-well: 155ºFDry Rubs & Marinades
A steak is pretty good all by itself and many people think so. However, life is too short to be pure, if you know what I mean. These super steak sauces are your best friend and can be done while your air fryer is making your steaks. I also like cajun butter steak and steak diane, if we're into flavored steaks.Steak sauces
Check out this post for our best steak sauces such as classic peppercorn, mustard cream, garlic mushroom, coconut curry, or Japanese chimichurri.And of course you need potatoes
- The creamiest mashed potatoes
- Triple cooked chips
- The crispiest roast potatoes
- The best baked potato
Perfect Butter Basted Air Fryer Steak
Juicy, deeply crusted, perfectly cooked steak in under 10 minutes for those days you don't have time or energy.
- air fryer
- 2 8~10oz steaks (of choice, striploin or ribeye preferred)
- salt and freshly ground pepper
- 2 tbsp butter (or high heat oil)
- 4 cloves garlic (unpeeled, optional)
Season the steaks and allow to rest on the countertop for about 30 mins.
Preheat your air fryer at 400ºF for 3 minutes. If using garlic, place them at the bottom of the basket before preheating.
Microwave the butter for 20 seconds, then another 20 seconds, or until melted.
Brush the steak down with butter, then place in the basket as close to the top as possible.
Cook at 400ºF for 7 minutes without flipping for medium rare. See notes for other times.
Let rest for 5 minutes, then slice and serve.
Approximate times
Rare: 5 min
Med Rare: 7 min
Med: 9 min
Med well: 11 min
I Am... Make this Easy 4 Ingredient Basque Cheesecake Recipe for Valentines
Basque cheesecake is the easiest cheesecake ever: creamy and sweet with a burnished burnt top that contrasts with the insides just right. All you need to do is mix only 4 ingredients together and bake for 30 minutes. The perfect Valentines dessert after your dinner, or maybe it can even be the whole dinner? You can even make it in an air fryer! Basque cheesecake is the best combination of taste and texture. The edges of the cheesecake are slightly firmer with a lingering tongue coating smoothness that gives way to a supple molten cream center that barely holds together. The contrast is what gets me every time – a soft and cake tender shell surrounding a velvety smoothness that barely holds its shape, like the most decadent slice of triple cream brie. Confession: I don’t know if I’m proud to admit this or not, but I ate an entire cheesecake. By myself. Okay, Mike had one tiny slice, but I absolutely ate the rest of it. And the truth is, this isn’t even the first time I’ve eaten a whole cheesecake. Cheesecake is my jam. I love it so much. It can be dense like New York style, or fluffy, like Japanese. To be honest, it doesn’t really matter, there’s just something about cheesecake that is so addictive. I don’t like to make cheesecake much because it’s so dangerous to me. But when I do make it - more often than I’d like to admit, I will always, always make a Basque burnt cheesecake. They’re glorious: a creamy, lightly sweetened cheesecake with a deeply burnished almost burn top that contrasts beautifully with the insides.
What is Basque cheesecake?
Basque cheesecake is somewhat new. It was invented in San Sebastian (a seriously good food city – Mike and I are dying to go back) in the 70s, back when they first got Philadelphia cream cheese. They did a bunch of experiments and the one cheesecake they kept coming back to was a crustless, burnished cake that was light yet dense and full of cream cheese flavor. The restaurant that invented it is called La Vina and while there are plenty of recipes online that claim they have the recipe, I went with an amalgamation of a bunch of different ones because after I went down the Instagram cheesecake hole, I discovered that the Japanese version of Basque cheesecake looks even more amazing because they have the slightest bit of ooze in the middle. You might be skeptical of the burnt top, but when you taste this, all those thoughts will fly out of your heat. The top reminds me of the very slight bitterness of the brûlée on creme brûlée. The actual cake is lightly sweet, with a good amount of cream cheesiness and is just the right amount of dense. Basque cheesecake is incredibly addictive.Are you convinced?
If you aren’t, here are a couple reasons why you should make a Basque burnt cheesecake- because you love cheesecake
- you want to make a cheesecake without a springform pan or a finicky water bath
- it's a cheesecake recipe without a lot of ingredients: this one has only 4!
- you saw Basque cheesecake on the socials and you’ve been interested but haven’t made the leap
- you can make it in the air fryer!
Cheesecake Ingredients
One of the reasons I love this cheesecake so much is that it only has 4 (only four!) ingredients:- Cream cheese. My favorite cream cheese is Philly cream cheese, of course. Make sure you temper it at room temp so it it silky smooth and creamy without any lumps
- Sugar. Not too much sugar, just enough so it’s lightly sweet and delicious. I’ve only ever used granulated sugar, but I think brown sugar would add a hint of depth and caramel flavor.
- Eggs. You’ll need 4 large eggs to stabilize and hold the cake together. Make sure you get some nice, high quality eggs.
- Heavy Cream. Heavy cream is what makes this cake SO smooth and rich. You might also know heavy cream as whipping cream. Either will work as long as it has over 36% milk fat.
How to make Basque cheesecake
- Cream. Cream together the cream cheese and sugar. It’s best if your cream cheese is ultra soft. I like to leave it out at room temp for as long as possible before creaming so it blends up completely lump free. If you have a stand mixer, use the paddle attachment and remember to scrape down the sides.
- Mix. Add the eggs, one at a time, mixing in completely without adding too much air. If you’re using a stand mixer, add the eggs and beat with the paddle on low.
- Stir. Slowly pour in the cream and stir until combined.
- Bake. Pour the batter into a parchment paper lined pan and bake in a super hot oven so the top gets nice and burnt while the inside stays creamy.
The best (and easiest) cheesecake I’ve ever made
Seriously guys, this is my best cheesecake ever. Usually it only takes me a couple of days to finish the entire cake, which is bad news. The good news is that Basque burnt cheesecakes are incredibly easy to make. There are no water baths, you don’t have to use a finicky springform pan, you can just squish your parchment paper in rustic style, and somehow, magically, you don’t have to worry about cheesecake cracks. All you need to do is remember to have everything at room temp so the cream cheese mixes up nice and smooth.Basque cheesecake FAQ
Can I make this in the air fryer?
Yes, you can absolutely make air fryer basque cheesecake, especially since it’s made in a 6 inch pan. To air fry, preheat your air fryer at 400°F then bake the cheesecake for 20-25 minutes, depending on if you want a runny or set center.What kind of pan should I use for Basque cheesecake?
The best pan is one that has tall sides so your cheesecake can be burnished and brown on the top with just the slightest bit of jiggle in the middle. I like to use 6 inch rounds that are at least 3 inches in height. I’ve also baked Basque cheesecake in loaf pans and it comes out really nice when you slice it up. The best part about Basque cheesecake is that you don’t need to use a springform pan and you don’t need a finicky water bath. Take advantage of that and use any pan you have. The deeper and smaller the pan, the more likely you will have a jiggly ooze-y cheesecake. The larger and more shallow your pan, the more likely you’ll have a firm cheesecake.How to line the pan for Basque cheesecake
Measure out a piece of parchment paper larger than you cake pan, scrunch it up into a ball, then flatten it out. That will make it easier to line and push the parchment into the edges of the pan. If you’re worried, you can double line the pan.Which cream cheese for basque cheesecake
They always, always, use Philadelphia cream cheese for Basque cheesecake in San Sebastián. Really, it’s the only cream cheese I use too. Let it sit out on your countertop to come to a soft and squish temperature so your cheesecake batter ends up super smooth.Baking time
This depends on how creamy and jiggly you want the middle of your cheesecake to be. For a runny, creamy, just set center bake for 20 minutes. For just a bit creamy, go for 25 minutes, and for set, 30 minutes. Burnt top: To the the burnished top while still have a runny center, turn on the broiler and keep a close eye on it while it browns. It only takes a couple of seconds.Do I need to chill Basque cheesecake?
It’s best to let it cool completely: The cheesecake will continue to set and bake after you take it out of the oven, so leave it in the pan and let it cool completely before removing and serving. If you like a cold cheesecake you can pop it into the fridge and serve it once it’s completely cold. For a still runny center, after it’s completely cool, remove from the pan and slice without placing in the fridge.What to serve with Basque cheesecake:
NOTHING! It’s truly perfect as is, just sweet enough with so much flavor. Serve this up confidently just on it’s own or with a little nonchalant dollop of softly whipped cream. Some summer ripe berries wouldn’t be remiss, but I like it best on it’s own with nothing to distract from the glorious richness. The perfect accompaniment is a cup of coffee, hot and black, to highlight the sweetness.Basque Cheesecake
The easiest, creamiest, best cheesecake you’ll ever make, period.
- 2 bricks cream cheese (room temp, 8oz bricks)
- 3/4 cup sugar (5.2 oz/150 g)
- 4 large eggs
- 3/4 cup heavy cream (6.3oz/180 g)
Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
Slowly pour in the cream, mixing until just combined.
Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!
I Am... Steak with Japanese chimichurri, roasted bone marrow, and jammy eggs
Smoky, seared, perfectly medium rare steaks. A savory Japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow. It's a stress-free successful dinner that’s neither too heavy nor will result in a food coma. Because date night shouldn’t be a stressful thing, and it shouldn’t be boring or experimental either. This is a surefire date pleaser that can be done strictly by the numbers. If your date is ok with cilantro, that is.
Japanese Chimichurri
This was first posted way, way back in 2019 as part of an old series called Dinner and Chill, 7 years ago. If that doesn't make me feel old, I don't know what would. In this series I used as few ingredients and as simple steps as possible. As far as I know, this was one of the first times on the internet anyone mentioned Japanese chimichurri. Since then, a lot of variations (and outright copies) of this dish and presentation have appeared, even including in nicer restaurants I've been to. I'm not saying I take full credit for this, but you know, I take some credit for this.Cooking Notes
I’ve done this steak a bunch of times now, at 200ºF, it takes 40 min on the steak total, and at 350ºF, it takes 20 minutes, both times are for a decent 1 1/2” higher end supermarket steak. If your oven goes that low and you have the time to spare, the 200ºF will produce a more evenly cooked steak, but to be really honest, I don’t think it’s always worth the extra time. I like to get my steaks to 115ºF, which is a perfect medium rare after searing. Steaks don’t need to be rare if they are high quality, and can often be off-putting if you don’t know for sure that the other person likes their steaks rare. Medium rare is always a safer choice. If you’re cooking on 200ºF, near the end the steak tends to go up 1 degree per minute. A fast meat thermometer is your friend here, and they are cheap. Sear your steaks 1 minute per side if using a stainless steel pan, and 30s per side if using cast iron. In both cases, use a liberal amount of high heat oil and allow the oil to get hot enough to just about start smoking. Turn on your exhaust fans, open some windows, and be ready to fan smoke away from your smoke detector. A splatter screen is highly recommended. Boiling the eggs ahead of time and then storing them unpeeled in the fridge will make both cutting and peeling them much much easier.Ingredient Notes
Bone marrow is typically very easy to find at any major grocery store, but if they don’t have any out, ask the butcher shop for soup bones.What do you need?
A high sided baking pan, a rack, and a cast iron or stainless steel skillet (or any skillet without a non stick coating). Things that will make your life easy and awesome: a cheap splatter screen and meat thermometer. Tiny spoons for the bone marrow would work great as well.Other easy date night steaks
- Steak sauces in general
- Steak Diane (pictured above)
- Air fryer steak
- Cajun butter steak
Date night steak with japanese chimichurri, roasted bone marrow, and jammy eggs
A savory Japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow.
- 2 steaks (of choice, 8oz each)
- 2 marrow bones
- 1 clove garlic (crushed)
- 1 tbsp rice vinegar
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp toasted sesame oil
- 1/4 tsp salt
- 4 large eggs
Preheat your oven to 200ºF (or 350ºF if it doesn't go that low). Season your steaks on both sides and arrange on a foil lined baking tray. Place your bone marrow along side the steaks to roast, or do what I do, and place a rack over top to allow any excess fat to drip down and baste the steaks for you (this only works at 350ºF and if the bones are not frozen). Warm steaks in the oven - 40 minutes for 200ªF and 20 minutes for 350ºF. Use a meat thermometer to check it halfway through, every oven is different.
Combine garlic, rice vinegar, cilantro, sesame oil, and salt, and set aside. This amount makes what you see in the photos, so if you want a lot of sauce, double these amounts.
Bring a pot of water to the boil and cook your eggs for 6 1/2 minutes. Once done, plunge into an ice bath or under cold running water to stop the cooking. Set aside.
When your steaks hit 115ºF, remove from oven. Heat 2-3 tablespoons of oil in a skillet over high heat until the oil is smoking. Quickly sear the top and bottom of each marrow bone, then carefully sear each steak for 30 seconds per side (if using cast iron) or 1 minute per side (if using stainless).
Peel your eggs and cut in half, then slice your steaks against the grain and serve with chimichurri, jammy eggs, and roast bone marrow.
I Am... You should caviar it up this Valentines
Did you miss the Mcdonald's caviar promotion? So did I, but I'm still planning on caviaring it up this Valentines and you should too. Caviar is a favorite of ours and it's not really that expensive. Certainly it's less expensive than going out to most restaurants for Valentines. If you forgot to make a reservation this year, or if the usual set menu sounds boring to you, no one doesn't love a home cooked meal. And if you want to go all out, I recommend steak with japanese chimichurri topped with caviar for something low effort, out of this world delicious, and still cheaper than most 'nice' restaurants on Valentines. if you really want the mcnugget part of the meal as well, my recommendation is to make a chicken mcnugget bouquet and leave the caviar to eat on its own (more on that below).
What is caviar
Simply put, caviar is salt cured sturgeon eggs. More and more people are starting to include salmon roe in this definition, but I think you'd be setting anyone up for a disappointment if they expected caviar and got salmon roe. Traditionally it comes from wild fish caught in Russia and adjacent countries. These days you can find it sustainably farmed from far away places such as Germany and even Canada/BC. Personally, I love the traditionally-sourced stuff the best, it's definitely in another league. For a special occasion, it's a no brainer for me.What does caviar taste like
Taste-wise, as with most fine things, youre going to find a lot of tasting notes, so it'll depend on the grade/source/brand you get. For me, good fresh caviar has a texture like tiny bursting grapes (or like really fresh mini ikura) and a flavor similar to uni, but less buttery and more fresh.Where to buy caviar
You can get caviar via same day shipping from a lot of local shops and online retailers. Additionally, brands such as Petrossian (not sponsored) have their own shop which also includes very fast or overnight delivery. We've ordered from them several times and it's usually always overnighted. Believe it or not, you can also buy caviar from amazon, if you live in a city where amazon fresh is available. Locally, most seafood markets will have it, as well as some Costco's. Even Whole Foods, who somehow have their own brand in addition to the usual supermarket brands like Fishwife. Their's is farmed from Germany and seems to cost the same as better brands you can get online, so for me, I'd pass unless it was a caviarmergency.How much does caviar cost?
As of this writing, a good grade of caviar costs about $80/oz (aka 30g), give or take, depending on brand. Despite what they may write on the can or website, an ounce is more than enough to enjoy for two, especially if you're eating it on its own.How to eat caviar
The traditional way to eat caviar is with creme fraiche and a blini pancake, using a mother of pearl spoon. Personally, I've found the spoon doesn't matter at all, maybe back in the day when all spoons were silver or carbon steel it was a problem, but I tried it with a mother of pearl spoon, an enamel spoon, and a stainless steel spoon, and it was all much the same. My favorite way to eat it is on its own with a sparkling wine or vodka chaser. It's the most for your money and makes it more of an occasion. Use a smaller spoon like an espresso spoon if you can. Ours comes from Japan, of course.What to make with caviar
But, while I think it's best enjoyed on its own, you can certainly use it to top other foods. In addition to the steak above, we've made pasta, gunkan sushi, and even beef wellington topped with it. All of it was delicious because caviar lends itself well to enhancing other flavors with a salty burst of ocean freshness.Best grades of caviar
There are more grades than you'd believe and it would be pretty exhausting to cover them all, but my favorite grade is ossetra. While I've had more expensive grades, ossetra is a nice mid-priced grade with a light and easy to appreciate taste. It's like with many finer things such as whiskey or sushi. Sometimes the most expensive, highest end stuff is truly an acquired taste.Dyed/fake
Believe it or not, everything can be faked, including caviar. If your caviar is leaving a very oily black stain on your plate, most likely it's been adulterated or may not be sturgeon eggs. That's it, I hope you make time and money to try or reacquaint yourself with caviar. Honestly it used to be a cheap peasant anytime-treat and I wish it was like that again. -MikeDate Night Pasta with Caviar
So simple yet so expensive 🥲 but it tastes amazing
- 6 oz spaghetti (or long pasta of choice)
- 4 tbsp butter (divided)
- 4 cloves garlic (thinly sliced)
- 1/4 cup finely grated parmesan
- 1 oz caviar (or more or less as desired, to finish)
- chives (thinly sliced, to finish)
Bring a large pot of salted water to a boil and cook the spaghetti 2 minutes shy of al dente according to the package. Reserve 3/4 cups of the hot pasta water and drain the noodles.
While the pasta is cooking, melt the butter in a large skillet or pan over medium heat. Add the garlic slices and cook, stirring, until the garlic is aromatic but not brown.
Carefully add a 1/2 cup of the pasta water to the skillet (it will bubble up, so be careful) and bring to a boil over high heat. Whisk the pasta water, butter, and garlic together, to emulsify into a loose sauce.
Add the drained spaghetti to the pan and continue to cook over medium-high heat, tossing occasionally, until the pasta is al dente and the liquid reduces to a glossy, thick sauce, about 2-3 minutes.
Stir in the cheese, tossing to melt and combine, thinning with extra pasta water if needed. Taste and season with salt and freshly ground pepper.
Divide the garlicky pasta between to plates and finish with a generous sprinkle of thinly sliced chives and dollops of caviar. Enjoy hot.
I Am... Easy Valentine’s Day Dinner Ideas
Valentine’s Day is just around the corner and almost everyone I know is scrambling for ideas. While lots of people are still going the dinner out route, lots of friends are also asking, what are some easy Valentine’s day dinner ideas? If you're in the same boat, read on below for all the recipes, all in one place.
Why you need an easy Valentine's Day dinner
Valentine's Day shouldn't be hard. After all, how romantic is it really to run around cooking up a storm? It's far better to set and forget some of these easy recipes, then relax and unwind with your person and a nice glass of your drink of choice.Red Wine Spaghetti
If there is ever a time to make a pasta dish with a whole bottle of red wine, Valentine’s is it! Rich, creamy, yet somehow light, this classic Italian spaghetti, aka drunken spaghetti, is the perfect date night to show your person you have the chops to make fancy restaurant style pasta, right at home.Red Wine Spaghetti
Spaghetti ubriachi is rich and creamy, slightly tart, and absolutely addictive.
- 2 tbsp olive oil (plus extra to finish)
- 6 cloves garlic (finely minced)
- 1/4 tsp red pepper flakes (or more as desired)
- 4 tbsp butter
- 8 oz spaghetti
- 1.5 cups red wine
- 2 tsp soy sauce
- 1/4 cup Parmigiano Reggiano cheese (finely grated)
Add the olive oil, garlic, chili flakes, and 1 tbsp butter to a large skillet and heat over medium heat. Cook, stirring occasionally until the garlic is soft, but not brown, about 3 minutes.
Add the wine and increase the heat to medium high and bring to a rolling simmer until it starts to reduce.
While the sauce is cooking, cook the pasta 3 minutes shy of al dente. Pull the spaghetti straight from the cooking water using tongs and place it into the reduced wine sauce.
Add the remaining butter and and soy sauce bring to a simmer. Cook, stirring occasionally, until the sauce thickens and the pasta is glossy and well coated.
Remove the pasta from the heat and add the cheese, tossing to melt evenly. If needed, add pasta water 1 tablespoon at a time to help melt the cheese evenly.
Serve topped with freshly cracked pepper and a drizzle of finishing olive oil. Enjoy!
Kimbap and Tteokbokki
Are you and your partner K-drama fans? You know how they’re always eating tteokbokki and kimbab after getting caught in the rain? Skip the being drenched in rain part and make a cute lil Korean dinner together then and cue up your favorite show.Kimbap
How to make the best kimbap
- 4 cups cooked rice (short grain preferred)
- 1/2 tsp kosher salt (or to taste)
- 4 tsp toasted sesame oil
- 1/2 lb steak of choice (thinly sliced)
- 2 tsp soy sauce
- 2 tsp sugar
- 8 oz spinach (baby spinach preferred)
- 1 large carrot (cut into small matchsticks)
- 4-8 strips danmuji (see notes)
- 4 sheets seaweed
Place warm rice in a large bowl and sprinkle with 1/2 tsp kosher salt and 1 tsp toasted sesame oil. Fluff the rice, mixing the salt and and oil into the rice evenly. Let cool while you prep the other ingredients.
Marinate the thin slices of steak with 2 tsp soy sauce, 2 tsp sugar, and 2 tsp toasted sesame oil. Set aside.
Quickly blanch the spinach in boiling hot water and cool immediately in ice water. Squeeze the water out of the spinach and mix with a sprinkle of salt and a 1/4 tsp toasted sesame oil. Set aside.
Massage the carrots with a sprinkle of salt and let soften for 2-3 minutes then squeeze any excess water out of the carrots. Sauté the carrots in a non-stick frying pan over medium low heat with a 1/4 tsp toasted sesame oil until slightly soft, 1-2 minutes. Remove from the pan and let cool.
If needed, prep the danmuji by making sure it’s trimmed to fit the length of the seaweed sheets.
Fry the beef in a nonstick frying pan over medium-high heat stirring as needed until cooked through. Remove from the pan and let cool.
Place a sheet of seaweed, shiny side down, on a rolling mat. Evenly spread 1 cup of the prepared rice onto the seaweed, leaving 2 inches uncovered on the top portion of the seaweed. Place 1/4 of the beef, carrots, daikon, and spinach evenly in a neat row in the middle of the rice.
Use both hands and the mat to roll up the rice and seaweed tightly over the fillings until you reach the top of the seaweed where there is no rice. Let the kimbap sit, seam side down, while you repeat with the remaining ingredients.
Lightly brush the rolls with toasted sesame oil then slice into 1/2 inch bite size pieces and enjoy!
Quick pickled danmuji
makes 1 lb picked daikon
prep 10 minutes
pickle 24 hours
8 inch length daikon
1 cup water
1 cup rice vinegar
1/4 cup sugar
2 tsp kosher salt
1/4 tsp ground turmeric
Peel and cut the daikon into 4 inch long strips that are about 1/4 inch thick.
Combine the water, rice vinegar, sugar, salt, and turmeric in a small pot and bring to a simmer of medium heat, stirring, until the sugar and salt dissolves. Remove from the heat.
Place the daikon strips into an airtight container and carefully pour the pickling water over the daikon. Let cool, then cover, submerging the daikon in the pickling juice. Pickle for 24 hours minimum before enjoying!
Tteokbokki
Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
- 1 lb tteokbokki tteok
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 cloves garlic (minced)
- 3 cups anchovy stock (sub dashi or other stock if needed)
To Finish
- 1 tsp toasted sesame oil
- 1 tbsp green onions (thinly sliced)
- 1 tsp toasted sesame seeds
Soak the tteokbokki tteok in warm tap water while you prepare the sauce.
In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)
Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.
Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.
Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!
Brown Buttered Noodles
The nutty addictiveness of brown butter is on display with these simple to make, even easier to slurp grown up brown butter noodles. For the noodle lover in your life.Grown Up Buttered Noodles: Garlicky Brown Butter Parmesan Noodles Recipe
When you’re craving a bowl of childhood comfort with just a hint of adulting, make yourself a bowl of these garlicky brown butter parm noodles
- 6 ounces pasta of choice (I used bucatini)
- 5 tbsp butter (divided)
- 4 cloves garlic (crushed or minced)
- 1/2 cup finely grated parmesan
- salt and freshly ground black pepper (to taste)
Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 3/4 cups pasta water and drain.
While the pasta is cooking, melt the 4 tablespoons butter in a large pan over medium heat. Add the garlic and cook, swirling, until the butter foams, smells nutty and toasted, there are golden brown solids, and the garlic is lightly golden. Remove from the heat and stir in the last tablespoon of butter.
Carefully add 1/2 cup of the pasta water to the melted butter – and bring to a boil over high heat, whisking or swirling often to emulsify the pasta water and butter, about 1 minute.
Add the pasta to the pan and cook, turning the heat up, tossing occasionally, until pasta is al dente and the sauce reduces and becomes thick and glossy, adding pasta water as needed, about 2-3 minutes.
Stir in the cheese and toss well to melt and combine, thinning with extra pasta water if needed. Season with salt and pepper to taste and enjoy immediately.
Garlic Lobster Pasta
When you want to be fancy but not too fancy (ie, you don’t want to go out and spend your hard earned paycheck on an overpriced Valentine’s Day set menu), make this garlic lobster pasta. It looks like it’s from a fancy restaurant, but it’s from your kitchen and it’s super impressive. The best part is, you don’t have to cook the lobster yourself, just grab some of those precooked lobster tails from the seafood counter. Seriously so good!Garlic Lobster Pasta
The best aglio e olio base lobster pasta loaded with pieces of lobster and finished with crunchy bread crumbs and a secret ingredient.
- 4 tbsp olive oil (divided)
- 1/4 cup bread crumbs (coarse, see note)
- 2 tbsp fresh flat leaf parsley (chopped)
- 6 ounces spaghetti
- 1 head garlic (sliced)
- 1 tsp red pepper flakes
- 1.5 tbsp oyster sauce
- 1 lobster (cooked, shelled and roughly chopped, about 1-1.5lbs)
Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.
In a pot of salted water, cook the spaghetti one minute shy of al dente.
While the pasta is cooking, heat up the remaining oil in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
Finish with toasted bread crumbs and enjoy!
Note: I like to blitz up old sourdough bread in the food processor for fresh, coarse crumbs.
Super Creamy Cacio e Pepe
Speaking of Italy, the Italian grandmas out there won’t like this one because it’s not a classic cacio e pepe, but that’s because it’s better! Super easy to make and the best dish for the partner who only loves mac and cheese. You know what I mean, your palate is a bit more adventurous but they’re stuck in their chicken nugget era. This is the dish that will make you both happy!Super Creamy Cacio e Pepe Style Pasta Recipe
A protein packed creamy cacio e pepe style sauce perfect when you’re in the mood for mac and cheese, but trying to adult too.
- 1 tbsp butter
- 1 tsp freshly cracked black pepper
- 1 tbsp flour
- 1/2 cup whole milk
- 3 oz finely grated pecorino (about 1.5 cups)
- 1/4 cup pasta water (more if needed)
- 6 oz pasta (I used homemade garganelli)
In a skillet, melt the butter and add the pepper, letting the pepper infuse the butter as it melts. Stir in the flour and cook for about three minutes, until completely smooth and incorporated.
Pour in the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Stir in the pecorino in batches, and remove from the heat. The sauce will be very thick.
Bring a pot of salted water to a boil and cook the pasta according the packaging or until it is al dente.
Take 1/4 cup of the hot starchy pasta water and stir it into the cacio e pepe sauce, whisking over medium low heat until smooth and glossy. Add the drained pasta, stirring in extra pasta water as needed until the sauce coats the pasta. Enjoy with extra pepper and crushed red peppers, if desired.
loosely based on https://www.pastasocialclub.com/post/cacio-e-pepe-style-pici
It wouldn't be Valentine's Day without Steak
Steak frites is the ultimate romantic dinner idea that can remind you of dinner out at a bistro. It doesn't even have to be expensive steak. Sometimes the cheap supermarket cuts are just what you need to relax and unwind. Steak sauce is the key and there are many to choose from in this post but I've also included my favorite classic peppercorn here:Classic Peppercorn Steak Sauce Recipe
Classic creamy peppercorn steak sauce
- 1/4 cup brandy or cognac
- 1/2 cup no sodium beef broth
- 1/3 cup heavy cream
- 1-2 tsp crushed whole black peppercorns
- salt (to taste)
In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
I Am... Our Best Superbowl Snacks
Superbowl is all about the snacks, am I right? It really doesn’t matter to me who is playing (aside from the halftime show) all I care about is a day where I don’t eat a “meal” but still get extremely full on snacky snacks. It’s like girl dinner but all-day-snacking. Dare I say, it’s “man meal?” Truly, I shouldn’t be able to put my thoughts out in the world like this, please ignore my meanderings.
The BEST Superbowl Snacks
On to the snacks! I still haven’t decided on our snack agenda for this year‘s Super bowl but these snackies are always in heavy rotation around here:Classic Superbowl Snacks
One Bite Nachos
These nachos are my most favorite thing ever. Each little crispy tortilla chip cup is filled with seasoned ground beef, melty cheese, and all the toppings. They’re one biters that are thoughtfully composed, no naked chips or sad chip bois here. Plus, you can make them in the microwave.Perfect Microwave Nachos
Just think: hot and crispy corn tortilla chips, melty cheese, and all the toppings.
- 30 tortilla scoops (or chips of choice)
- 1/2 cup ground beef (cooked with taco seasoning, about 1/4lb)
- 1/2 cup shredded cheddar (or mozzarella)
- jalapeño (sliced, as desired)
- green onions (sliced, as desired)
- 1/2 avocado (cubed)
- cilantro (roughly chopped)
- 1/4 cup salsa
- 1/4 cup sour cream
Arrange your chips in a single layer on a microwavable plate. Add a bit of ground beef to each chip then top with a generous amount of cheese. Add one slice of jalapeño and a pinch of sliced green onions to each chip.
Microwave (1-2 minutes, depending on microwave) until cheese is melty, but not over cooked and crispy. You want the cheese to be still stringy. I start with 1 minute and then do 30 second intervals until it’s melted to my liking.
Top each chip with a cube of avocado, a sprinkle of cilantro, and a dab each of sour cream and salsa. Enjoy!
Hot Elote Corn Dip
Is it even the Superbowl without a hot dip? I say no. This creamy, corny, cheesy dip is perfect for snacking on while the game is playing. Bonus points if you put the dip into individual cocottes for ease and unabashed double dipping.Street Corn Dip
If you’re looking for a hot and creamy, can’t-stop-eating-this dip, then this street corn elote dip is for you.
- 8 oz cream cheese (room temp (1 brick))
- 1/4 cup sour cream
- 1 lime (juice only)
- 1 tbsp hot sauce (of choice)
- 2 cups shredded cheese (of choice)
- 4 oz cotija cheese (crumbled)
- 2 cups corn (kernels)
- 1 jalapeno (diced, plus more for garnish)
- 2 tbsp red onion (diced, plus more for garnish)
- 1/2 cup cilantro (chopped, plus more for garnish)
Preheat the oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.
Stir in the corn, jalapeño, red onion, and cilantro. Mix well.
Scoop the mixture into an 8x8 inch baking dish and top with the reserved shredded cheese.
Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.
Best Retro Superbowl Snacks
Shrimp Cocktail
Shrimp cocktail, because we fancy. Also, because everyone is obsessed with getting enough protein and shrimp cocktail is the ultimate protein snack. Plus it’s cute and retro and super-easy to make ahead.Shrimp Cocktail Recipe
Shrimp cocktail is a perfectly retro, simply delicious appetizer.
- 1 lb large shrimp (shells on)
- 1/4 tsp baking soda
- kosher salt (as desired)
- 1/2 onion
- 1 stalk celery (cut in half)
- 3 cloves garlic (smashed)
- 1 bay leaf
- 1/2 cup ketchup
- 2 tbsp chili sauce (of choice)
- 2 tbsp horseradish sauce
- 1 tsp sugar
- 1 lemon (zested and juiced (see below))
- 1 tbsp lemon juice (from lemon above)
- freshly ground pepper (as desired)
Peel the shrimp and devein, reserving the shells. Toss the shelled, deveined shrimp in a bowl with 1 tsp kosher salt and the baking soda and let sit for 15 minutes while you prepare the poaching liquid.
In a pot, add the shrimp shells, lemon halves, the onion, celery, garlic, and bay leaf. Cover with water and bring to a rapid simmer over medium-high heat, then turn the heat down to low. Simmer over low for 10-15 minutes, then strain out and discard the solids. Keep the poaching liquid at a simmer over low.
Take the shrimp from the fridge and rinse. Turn the heat up to medium and add the shrimp and gently poach until firm, opaque, and cooked through. You don’t need to bring the poaching liquid up to a boil - it’s best if it’s barely simmering.
When the shrimp are cooked through, use a slotted spoon to scoop out the shrimp in a single layer on to a plate or rimmed baking sheet. Chill in the fridge.
While the shrimp is chilling, mix up the cocktail sauce. In a bowl, stir together the ketchup, chili sauce, horseradish, sugar, lemon juice, and lemon zest. Taste and adjust with salt and pepper. Spoon into a small bowl for serving.
When the shrimp are completely chilled, serve on a plate with lemon wedges and the cocktail sauce. Enjoy!
Air Fryer Dry Ribs
I don’t know if you’ve ever had these, but they are a staple pub food and are so delicious. Ribs, but not saucy, so your sofa stays clean. They’re mini because they’re not full bone ribs, but riblets. Adorably half-sized and the best handheld rib snack. They get coated with a dry rib seasoning so super savory flavors and come out hot and crispy from the air fryer.Air Fryer Dry Ribs
Crispy, juicy, completely addictive ribs done in the air fryer in minutes.
- 1 lb pork spare ribs (cross-cut and cut into individual ribs)
- 2 tbsp neutral oil (divided)
- 1 tbsp soy sauce (or oyster sauce)
- 1 tbsp Shaoxing wine (optional)
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 2 tbsp cornstarch
Cut the riblets into individual bite-size pieces.
Add the ribs to a bowl, with 1 tbsp of oil, the soy sauce/oyster sauce, Shaoxing wine, garlic powder, and sugar.
Remove any excess marinade from the bowl with the ribs and discard. Add the cornstarch to the ribs and toss to coat.
Preheat the air fryer to 350°F. Carefully oil the basket of the air fryer and lay the ribs out in a single layer, being sure not to crowd. Drizzle the remaining oil over the ribs.
Air fry for 10 minutes, then flip and air fry for an additional 10 minutes or until golden, crisp, and cooked through.
Remove from the air fryer and enjoy!
Serves 4 as an appetizer or 2 as a main
Deviled Eggs
I’m leaning into the retro classics here because deviled eggs are one of those things that people don’t really have on their radar when making snacks, but they really are a powerhouse protein snack. Creamy, umami filled, and bite-sized, these guys are gonna go like hot cakes.Deviled Eggs
Deviled eggs are the perfect appetizer: hand held, bite sized, savory, and addictive.
- 6 eggs (hard boiled)
- 1/4 cup kewpie mayo (sub regular mayo)
- 1 tbsp greek yogurt (or sour cream)
- 2 tsp milk (or cream)
- 1/2 tsp dijon mustard
- 1/2 tbsp white miso (optional)
Slice the hard boiled eggs in half.
Gently scoop out the yolks into a food processor. Add the kewpie mayo, yogurt, milk or cream, dijon, and white miso (if using) to the yolks and blend until smooth. Taste and season with salt if needed.
Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!
Asian Inspired Superbowl Snacks
Smash Gyoza
Okay, sounds weird, but hear me out: smash gyoza are the perfect snacky superbowl food. You eat them open-faced, with your hands, and dip. I mean, it’s essentially a dumpling that you can eat with your hands. Juicy, crispy, and really easy to make and eat. Maybe it’ll be your next super bowl snack tradition?Smash Gyoza
All the juicy, umami flavors of a gyoza, but open-face, extra crispy, and ready to eat.
- 1.5 cup cabbage (finely chopped)
- 1 lb ground pork
- 1 tbsp cornstarch
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1/2 cup green onions (sliced)
- 1 tbsp soy sauce
- 1.5 tsp toasted sesame oil
- 1/2 tsp salt
- 40 gyoza wrappers
Toss the chopped cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
Mix together 2 tbsp water with the cornstarch add to the ground pork. Add the ginger, garlic, green onions, soy sauce, sesame oil, salt, and prepped cabbage. Mix until incorporated.
Heat up a bit of oil in a large, non-stick frying pan (one that has a lid) over medium-high heat. When the oil is hot, use a spoon (or cookie scoop) to add 1-2 tbsp balls of gyoza filling into the pan.
Immediately add gyoza wrappers on top of the filling and smash, using a ramekin, glass, or flipper to press down on the gyoza wrapper to smash the filling flat onto the pan.
Cook until the meat is slightly golden, about 1-2 minutes, then add 1-2 tablespoons of water to the pan, cover and steam for 1-2 minutes.
Lift the lid off the pan and flip the gyoza over to crisp the other side of the dumpling wrapper. When golden and crisp, remove from the pan and enjoy folded with rice and kimchi!
Honey Garlic Tofu Bites
This one is for your veggie friendly friends. Crispy, golden tofu tossed in a sweet and savory honey garlic sauce. So tasty that even the meat eaters will eat it up. Just tell them it’s full of protein. Oh, and if you’re vegan, you can sub the honey for maple syrup.Honey Garlic Tofu Bites
Only 5 ingredients for a quick and tasty weeknight protein!
- 1 lb pressed tofu (1 package, see notes)
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tbsp soy sauce
- 3 cloves garlic (minced)
- black pepper (freshly ground, to taste)
- green onions (sliced, to garnish)
- toasted sesame seeds (to garnish)
Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet.
Bake for 30-45 minutes – midway through, flip the tofu cubes.
When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a small frying pan, heat up honey, soy and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper.
Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions and toasted sesame seeds. Enjoy hot!
You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels, flipping every so often until it removes most of the excess moisture.
Crab Rangoon
Is there anything more perfect than crab rangoon? Crispy, creamy, dippable — it really is one of the best appetizers out there. Which makes it an absolute must for Superbowl Sunday. You can prep a whole bunch, freeze them, then air-fry them for ease. Put out a lil sauce buffet for dipping and go to town. They taste amazing when they’re crispy and gooey on the inside and somehow manage to taste almost as good at room temp. I’m definitely making a batch of these guys.Crab Rangoon
Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions.
- 4 oz cream cheese (room temp)
- 4 oz crab meat ( of choice, see post for details)
- 1 green onion (thinly sliced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 20 wonton wrappers
In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.
On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.
Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.
Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.
Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.
If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.
Let cool slightly and enjoy!
Estimated nutrition is based on air frying.
