So I have this problem. Namely, it’s a shocking inability to put a salad in my mouth that is not, at the very least, just as unhealthy than a burger or a pizza or any other non-salad-y unhealthy thing that I would otherwise be eating if I weren’t eating a “healthy” salad. And then I also have this other problem — namely, a shocking inability to leave bacon out of anything and everything. (Creamed corn. Pancakes. … Chocolate chip cookies.) Put those two together and … well, you get this salad. Ta-da! Two wrongs do make a right! (Or two rights make a righter right.)
Guys! I made ice cream!
Last summer, I stumbled upon Carey’s gem of a blog, Reclaiming Provincial, by way of this remarkable ice cream — a honey-thyme & blackberry-goat cheese swirl ice cream. Let’s repeat that and just let it marinate for a second. Honey. Thyme. Blackberries. And goat cheese. I can’t remember the last time I’ve so instantly known that something would be delicious. Creamy yet tangy, probably wonderfully smooth, definitely all-around awesome — I was completely captivated.
So naturally, the moment I found myself with a (highly impractical, highly large, but highly coveted) ice cream maker that I’d thrown on my Amazon wishlist for Christmas and just assumed no one would actually buy for me (Lesson #1 in Amazon-Wishlist-Making: Fully visualize the possibility that you might actually own the thing you are carelessly telling other people to spend their money on for you, also, THANKS MA!) I knew I wanted to try making an ice cream like it. (Sidenote: Unfortunately, this does require an ice cream maker. I know, it’s a bummer if you don’t have one…)
But given that this is not quite the season for blackberries, and given that I had just one more pear leftover from the poached pears I made for these pear and almond galettes back in October (yeah, time stops in the freezer), I didn’t make exactly that ice cream. Instead, I went with a riff on Carey’s that incorporates a lot of the same elements, but rearranged a bit — the goat cheese went in the ice cream base, and I pureed the pear with its poaching syrup to make a pear swirl instead.
I don’t really associate New Year’s Eve with champagne or sequins. Instead, I associate New Year’s with food — maybe even more than Thanksgiving or Christmas, at my house, New Year’s Eve meant a family feast. A traditional Chinese New Year (and regular December 31 New Year’s Eve, because we totally double-down on our New Year’s celebrations) at my house was hot pot and “long life noodles,” hot pot because it symbolized prosperity and celebration, and noodles because they symbolize … well, long life.
Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it!
Hello! It’s been awhile! Pretty much a week after I started this up, I went into a whirlwind month and a half where we took our very last finals ever as students, left Boston, moved to New York (where we had 10 days to furnish our new but totally empty apartment before hosting family), went back to Boston, graduated from law school, visited family, and ended up back here mostly intact, when we are now supposed to be studying for the bar. Supposed to. Most relevant to this blog, however, is that I also acquired a hand-me-down digital SLR! So I can hopefully start posting pictures that are a little more palatable.
So — to start, last week was Bowl #2’s birthday! He’s from Hawaii and misses it constantly, and since we aren’t going back until after the bar this summer, I thought I’d do the typical thing, “bring Hawaii to him,” and make him his favorite Hawaiian foods. We had a little feast of spam musubi, spicy ahi poke, and butter mochi for dessert. Here’s the first recipe of the three — spam musubi.
Ahh, welcome to my new blog! I thought I would start it off with something I was really excited to learn how to cook: bibimbap.