Gormeh sabzi is a dish that made it’s way into my kitchen solely by it’s reputation. I had been seeing it pop up in my feed and as any foodie would do, I Google’d the recipe. When I saw how accessible the ingredients were and how easy the recipe was (it includes a slow cooker for crying out loud), there was no stopping me. I was in.
I’ve never had the luxury of having gormeh sabzi prepared for me by a jolly Persian Mama so all I can attest to is my first experience with it and … it’s good. It’s a different version of melt in your mouth stewy meat but rather than being heavy and tomato-based, it’s bright and lemony. Perfect to eat over rice.
When I first saw this recipe floating around on the internet, it took over me. It was Taiwanese street food with ingredients I already had at home. It wasn’t a question of if I was making it, it was when.
It reminded me of a Korean rolled omelet side dish I grew up eating but with an added crepe! Egg, crepe, Asian street food that you can eat with your hands! Whenever utensils are optional I can hardly contain my excitement.
You guys, look at these desserts. They are the first installment of my two-part collaboration with SupaCute Desserts! It’s their cups that made these desserts turn out so stinkin’ cute.
Tart, creamy, and rich with a smooth vanilla and coconut finish. These little trifle cups are minimum guilt, with maximum satisfaction.
If you’re a lover of chicken wings, and these seem too good to be true, hold on to your pants because you’re about to be blown away. The bit of tempura coating adds that little bit of guilt we all welcome when eating buffalo wings so it doesn’t make it feel like you’re only eating vegetables with hot sauce. The outside gets crispy (really), the inside well steamed, and seasoned as spicy or mild as you like.
I read a couple versions of the recipe and of course, ended up making it the easiest way, batter and bake before tossing in glorious buffalo sauce.
Start off with a nice big head of cauliflower, and begin cutting into florets. They do stay in the oven for quite some time so make cut into fairly large pieces so the vegetable doesn’t overcook in the process. I recommend making a whole cauliflower per person, trust me. They’re that good.
Recently, I took a trip to Bologna, Italy where they created bolognese sauce. All I had to eat were carbs, pasta, pizza, more pasta!
The bolognese there was the best, I came home and tried to recreate a traditionally 3-hour long sauce in a little over 30 minutes and called it “good enough.” This creamy mascarpone sauce has a much more forgiving recipe and I recommend eating the whole thing the night you make it, somehow it loses it’s magic when it spends the night in the fridge and become next-day leftovers.
Sausage, chard, mushroom, beans, mascarpone. Boy, is that a mouthful. Of words. And ingredients. I suppose you could omit one if you wanted to, if I had to choose I would leave out the beans. No, the chard. Maybe the mushrooms? I can’t decide, they are all so good together and each serving a purpose to uplift the dish as one harmonious meal
The sausage imparts is spicy, pork drippings which is crucial.
The chard adds a healthiness so you don’t feel so guilty eating three bowls of pasta.
The mushrooms add body to the sausage and gives a different meatiness, a vegetable meatiness, if that makes sense. I don’t know, I love mushrooms. If this is not you, please do not feel obliged to cook them but I highly, highly recommend it.
This is another 2 Ingredient wonder.
It’s a cheese crusted egg. A frico is what happens when melted cheese crisps up kind of what happens to the crispy edges when you make a grilled cheese sandwich.
The oil from the cheese will allow the egg to slide right off the pan so you don’t need to add any extra.
If you guys keep up with the blog, you know that I recently made lobster rolls stuffed inside brioche for Sean’s birthday. This time I went the more traditional route and made the more well known sweet version.
Oh yeah. This is the kind of breakfast people leave their house early in the morning and pay for.