Egg yolk dripping sammies are so satisfying (and avocado makes everything 10x better). Made this for breakfast for my mom and I on Sunday. She lighted up at the sight of avocado and got egg yolk all over the table.
Posts tagged food.
I am terrible at deep frying food. I hate it. It splatters and sizzles and burns and undercooks the inside but tofu is surprisingly easy!
Agedashi Tofu is one of my favorite things to order at Japanese restaurants. Topped with a mirin-hondashi-soy sauce, green onions, and bonito sesame seed seasoning.
I know, it’s been a while. I’ve been to a handful of places and eaten many different things this summer. :) When my sd card decides to work, maybe I’ll share some of the delicious pictures!
The one thing that I love with almost anything savory is pesto! They actually use pesto in pastas in South America! It’s a shame that people still think that that Latin America = Mexico and hence everybody eats tacos and burritos and whatever “Mexi-Cali” foods you can think of. It actually could not get any different. Pastas, Hot Dog Italiano, Pizza, Steak, and French Fries were among just some of the not-taco bell-foods I ate when I was studying abroad. Because of the heavy Italian influence in both Chilean and Argentinian foods(those were the only two countries I spent time in), it was easy to find a place that served pasta. And where there was pasta, there was pesto.
Traditional pesto calls for basil and pine nuts- both things I did not have at hand (I was being cheap. Forgive me! Thrifty college kid!) So I used what I did have! Fresh cilantro and dry roasted pistachios that were gifted to me from a friend. I also happily, happily, happily bought myself a mortar and pestle. :D Well, it’s not the heavy stone ones.. Our kitchen doesn’t quite have the space for that. I just bought a small wooden one from World Market. Normally, I probably wouldn’t have blogged about something as simple as pesto, but for someone who has never tried to make it, I suppose it can be kind of a mysterious oily green paste. (I sure didn’t make that sound appetizing, huh?)
There’s just something different with cutting and grinding your own pesto from throwing all the ingredients into a food processor. The texture is miles apart- the blender turns pesto into this perfect mixture of oil and herb. Mixing it yourself creates something a bit more rustic and unincorporated. You can see the leaves, the fibrous stems, the parmesan, the nuts, and the layer of olive oil.
See? Mysterious green paste. Mmm.
Cilantro Pistachio Pesto
- a bunch of fresh cilantro, washed and dried
- 2-3 tbsp of chopped pistachios, add more if you like
- 1-2 tbsp of parmesan, freshly grated is best.
- a clove of garlic, minced
- a squeeze of lemon juice
- lemon zest if you prefer it with some kick
- salt and pepper to taste
- extra virgin olive oil
If using hand cutting or using a mortar and pestle, mix and grind everything together, except for the lemon, salt, pepper, and evoo. It might take a while if you’re using a mortar and pestle..and a bit messy if you’re not paying attention like me. It should become kind of pasty and able to hold a shape. Mix in the rest of the ingredients.If using a blender or food processor, blend everything together except for the last few ingredients, again. When adding in the oil, make sure to not blend it too much. For storing in the container for later, pour a layer of evoo over the pesto to keep it fresh.
tip: For pasta, mix it a bit of the pasta water so that it’s not too dry! :)
This is attempt #1 at Korean Tofu Soup! Sorry for the terrible photos/lighting! Actually..this is going to be the only actual picture of food. :P It was okay. I still like it better in a little clay pot to keep it nice and warm and sizzling :(
Beef, shrimp, mushrooms, onions, kimchi, garlic, tofu, egg. Broth made from kelp.
This is Phalicia!
Amy ate a croissant. Calvin is waiting to be served.
Lily betrayed by her dog.
Toby <3 !!