Recipe: Savory Veggie Cupcakes with Cheesy Cauliflower Frosting

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create a savory version of a cupcake! These moist and tender cakes are loaded with broccoli and sharp cheddar and made both flavorful and fragrant with the help of a touch of curry.  Believe it or not, the “frosting” is savory too—it’s actually a smooth cauliflower purée loaded with sharp cheddar!

One of my creative challenges for myself this year is to explore making savory versions of foods that are usually associated with desserts. I’m someone whose taste buds always crave savory flavors over sweet, but I admit that my eyes are so often drawn to the beauty and visual delight of dessert confections. Just looking at a cupcake already brings me joy. But then I realized that there’s no reason for why savory foods can’t get that same visual attention, and that’s exactly what I set out to do with this savory cupcake recipe.

I’m glad that Cabot Creamery was willing to encourage my crazy idea, as their wonderful cheddars have become a regular tactic for bringing richness and cheesy goodness to my savory dishes. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers, which is another reason to love their stuff. I used their Vermont Sharp Cheddar Cheese in both the cake and frosting components of this recipe, which brought such a nice buttery tang that meant I didn’t even need to use butter in this recipe. With Cabot Creamery’s cheddars having 0 grams of lactose per serving, this savory cupcake recipe was developed with my lactose-sensitive pals in mind, too!

I hope you find these savory cupcakes as joy-inducing as I do! Let’s get into the details about these unique baked goodies and the ingredients you’ll need to make them for yourself.

Notes on the key ingredients for the cakes:

• Broccoli: I thought a savory cupcake ought to be veggie-forward to make it something that—unlike its sweet counterparts—could be enjoyed throughout the day while getting some nutritional goodness out of it too. For this recipe, I used the very tops of the broccoli florets only and chopped them super fine (as shown in the photo) such that the cakes would have an even and delicate texture throughout.

• Onion: A must to bring flavor and aromatics to any savory dish, I incorporated onion into my savory cake recipe too. I cut the onion into a fine dice and sautéed it with the broccoli before adding it to my cake batter so that it would basically dissolve into the background and all you would notice is the added flavor complexity from it.

• Cheddar: For me, cheese is what brings excitement to a savory dish; it’s what makes something ordinary feel rich and indulgent. So in order to make these savory cupcakes feel just as decadent and luxurious as sweet ones, I loaded this cake recipe with lots of Cabot Vermont Sharp Cheddar. Its boldly sharp flavor and smooth consistency are perfect for tying together the veggie and spice components of the recipe. I grated the bar using the standard holes of my box grater for this part of the recipe.

• Extra Virgin Olive Oil: Inspired by sweeter olive oil cakes, I leaned on a high-quality extra virgin olive oil to keep my savory cakes moist.

• Oat Milk: In keeping with the challenge to avoid ingredients containing lactose, I used a full-fat oat milk here. You could definitely sub with your favorite nut milks if desired.

• Curry Powder: This addition is what makes the cake interesting! I just love the combination of curry and cheddar together and I think the curry really takes the flavor profile of these out of breakfast muffin territory and into something more special. I used a Japanese style curry powder which brings a complex blend of spices without adding any spicy heat.

Notes on the key ingredients for the frosting: 

• Cauliflower: I made a cauliflower purée to act as the “frosting” for my savory cupcakes. Boiled cauliflower is easy to get smooth and spreadable in the food processor without adding extra cream and it is also so very foolproof (unlike potatoes that can get gummy if over-handled). I’ve been pretty obsessed with cauliflower lately because it’s light and absorbs other flavors so well. After boiling the cauliflower, you’ll want to squeeze out the excess moisture before adding it to the food processor to avoid your savory frosting being too runny; you don’t want to wring it bone-dry but you do want to give it a good squeeze until water is no longer actively dripping from it. 

• Leeks: These mild alliums will bring a savory-sweetness to the frosting without overpowering the gentle cauliflower. I used only the white and tender light green parts of the leek for this recipe to keep the frosting smooth as well as neutral in color.

• Garlic: I added just a touch of garlic to the frosting for savory complexity. A recipe with just one clove of garlic is unusual coming from me, but in this case, it is possible to overdo it; in my recipe testing I tried raw garlic and more cooked garlic and those tests were  too overwhelming for those whipped, light, frosting vibes. Trust me on this one. You’ll want to gently sauté the garlic with the leeks before combining it with the boiled cauliflower.

• Cheddar: Cabot Vermont Sharp Cheddar is what brings the main flavor here to this frosting. Since the cauliflower’s taste is pretty neutral, it leaves room for the delicious cheddar flavor to shine, so this frosting is very cheesy tasting indeed. I used a grater with small holes to finely grate the bar so that it would incorporate smoothly into the purée.

• Lemon Juice: This brings some brightness to the flavor of the frosting and enhances the buttery tang of the Cabot Vermont Sharp Cheddar.

• Extra Virgin Olive Oil: This helps keep the purée smooth and emulsified.

• Miso Paste: I used a white miso here which is sweeter and milder than other types of miso. It brings an extra umami and saltiness, and it rounds out the savory flavor profile and makes it feel more complete. If you have a different type of miso, I suggest reducing the quantity; if miso paste is difficult for you to source, I recommend just adding a little extra salt, to taste.

Note that this recipe makes more than enough cheesy cauliflower frosting to do a casual coat over the tops of the cupcakes. But if you want to get your piping bags out and pipe a big ol’ swirl, or at least do a nice thick layer that you can decorate with pretty flowers like me, then this recipe will allow for those creative discretions!

How to Make Savory Veggie Cupcakes
with Cheesy Cauliflower Frosting

(Makes 12 cupcakes)

Ingredients for the Frosting

1 head cauliflower, cut into chunks
3/4 tsp kosher salt, divided
3/8 cup + 1 tsp extra virgin olive oil, divided
1 cup leeks (white and light green parts only), roughly chopped
1 clove garlic, roughly chopped
6 oz Cabot Vermont Sharp Cheddar, finely grated
2 1/2 tsp white miso paste
1/4 cup lemon juice

Ingredients for the Cupcakes

2 cups broccoli florets chopped very fine
1 cup yellow onion, finely diced
2/3 cup + 1 tbsp extra virgin olive oil, divided
1/2 tsp kosher salt
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
4 tsp sugar
1/2 tsp garlic powder
1/2 tsp cumin
3/4 tsp Japanese curry powder
4 oz Cabot Vermont Sharp Cheddar, grated
2 eggs, at room temperature
3/4 cup oat milk, at room temperature

---

Procedure

To make the frosting: Add cauliflower to a pot and cover with water. Add 1/4 teaspoon salt and bring to a boil. Boil until very tender and almost falling apart (about 10-15 minutes). Drain and allow to cool.

Heat 1 teaspoon of olive oil in a skillet on medium-low heat. Add the leaks and season with 1/4 teaspoon salt. When they start to become fragrant, add the garlic. Continue cooking the aromatics, stirring occasionally, until they are tender (about 3–5 minutes).

Squeeze out any excess moisture from the cauliflower and add the cauliflower  to the food processor. Add the cooked aromatics. Pulse until the cauliflower resembles a grain-like texture. Add the miso paste and one-third of the cheddar. Process until the ingredients look combined. Repeat with the rest of the cheese in two more batches. Add the lemon juice and the remaining 3/8 cup olive oil and process the mixture until very smooth, using a spatula to scrape the sides as needed. Transfer the purée to a bowl or piping bag and set aside or, optionally, allow to chill in the fridge. (Note: I found it to be easier to pipe/spread after chilling briefly in the fridge.)

To make the cake: Preheat oven to 425°F. Line a cupcake/muffin pan with paper baking cups.

Heat the skillet again on medium-low heat, with 1 tablespoon of olive oil. Add the onion and salt, and sauté until translucent. Add the broccoli and stir gently, cooking just until it becomes a vibrant green. Remove from heat and allow to cool slightly.

Meanwhile, whisk together the flour, baking powder, baking soda, sugar, garlic powder, cumin, and curry powder in a large mixing bowl. Add the cheddar and mix until it is evenly distributed.

In a separate bowl, whisk together the eggs, milk, and remaining 2/3 cup olive oil until well-combined. Add the cooled broccoli and onion mixture and stir to combine.

Gently fold the wet mixture into the dry one, until the liquid seems fully absorbed and no floury streaks remain. Mixture should be very thick. 

Divide the mixture evenly into the paper baking cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue to bake for 15–17 minutes, or until an inserted toothpick comes out clean. Leave the cupcakes in the pan for an additional 3 minutes to set before transferring to a cooling rack.

Once the cupcakes are cool enough to handle, they can be frosted and decorated as you wish! (The photos show the cupcakes decorated with nasturtium, wild radish flowers, and thyme.)

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses—which are naturally-aged and have 0 grams of lactose per serving—near you!

Recipe: Cheddar Tart with Beets and Fall Squash

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create a cheesy tart that would be lovely to serve at fall gatherings. This tart features Cabot Seriously Sharp Cheddar in two ways: a snappy cheesy rosemary shortcrust that smells so good when it’s baking in the oven, as well as the filling that goes inside it, which is a flavorful layer of a cheddar and almond spread reminiscent of an old-school party staple, the cheese ball. This smoky, tangy, creamy filling helps to hold in place the topping for the tart—marinated roasted beets and honeynut squash that have been thinly sliced and rolled into rosettes. The edible bouquet in an autumnal palette is likely to impress your guests; but the great thing is, so much of it can be made ahead!

When I was a kid, I remember being completely wowed by the flavor combos from those cheese balls covered in nuts that would always be present at holiday parties with my parents’ friends. So, the filling in this tart is a tribute to that combo. It’s indulgently creamy and tangy from the Cabot Seriously Sharp Cheddar, super savory, a little smoky with the addition of paprika, and has such a satisfying texture thanks to the inclusion of sliced almonds. 

I think I loved that combo so much because back then, my family did not keep cheese around very much in our fridge. In fact, up until probably middle school, I thought that the powdery stuff in the green can and the plasticky American cheese slices were the only cheeses that could be purchased directly for cooking at home. That’s why it still makes me so excited that, as a grown-up, I can now get Cabot Creamery’s delicious naturally-aged, rich-flavored cheddars to cook and bake with to my heart’s content. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers. Having access to such high-quality cheeses with that level of freshness would’ve rocked Kid Me’s world. Now, being able to make my own cheese spread at home, just how I like it, brings me so much joy—and I hope it does for you, too!

Here’s what you need to know about the key ingredients for making my Cheddar Tart with Beets and Fall Squash:

• Cheddar: The cheddar gets used in both the crust and the filling, so it’s gotta be a great one. I used Cabot Seriously Sharp Cheddar which is so good for those of us cheddar lovers who enjoy an intense, sharp flavor. I always like to go for their cheese bars and grate the cheese fresh right before I need it.

• Butter: Cutting the butter into cubes and freezing it is a major contributor to keeping the crust snappy and buttery without feeling greasy. I used Cabot Salted Butter for this recipe to bring extra rich savoriness to the tart shell.

• Vodka: Using vodka instead of water to bring the crust ingredients together is my other trick for keeping the tart shell super crispy! I have tested this crust recipe with just chilled water and I do not recommend this substitution.

• Beets: For this recipe, whole beets are first roasted until tender. The skins come right off after roasting. Then, the beets need to be chilled so they can easily be sliced into thin “petals” with a mandoline. The slices get marinated in a simple, bright vinaigrette before being rolled into rosettes. The autumnal colors of this tart are achieved by roasting 1 red beet and 3 golden beets together. The red beet slices are a deep maroon, while areas of the golden beets that come in contact with the red beet become a more vibrant red shade. To keep some slices at their natural bright golden color, keep them separated from the red beet.

• Squash: I used a honeynut squash for this recipe but butternut squash would work just as well. Unlike the beets, I peeled and sliced the squash before roasting. Keep the squash slices separate from the red beet if you want them to stay solid orange.

This recipe is great for gatherings because much of it can be done the night before. In fact, it is even recommended that you get the components prepped well in advance, for an easy low-key assembly when you are ready to serve.

Considerations for prepping ahead:

• For best results, make your pastry dough the night before and let it chill, molded into the tart pan, overnight. Then all you have to do is pop it in the oven the following day.

• The cheddar and almond filling can be made the night before and stored in a sealed container in the refrigerator. The day-of, just take it out and allow it to come to a spreadable consistency while the tart shell bakes.

• The roasted beets need to be chilled slightly in order to be sliced by the mandoline, so do plan ahead for this. I recommend doing all the prep for the beet and squash rosettes ahead of time. I used a mini muffin tin to hold the rosettes together before I arranged them all on top of the tart filling. You could do this the night before so the rosettes are ready to just pop onto the tart before serving!

If you need an additional shortcut:

• This tart can be simplified by using a ready-made pie dough for the crust. The overall flavor of the tart will be less complex and less cheesy but there is still a lot of flavor in the cheese and almond filling and the roasted veggie topping. If you choose to pursue this shortcut, mold the pie dough to the tart container and then follow the package instructions to fully bake the crust before following the recipe for filling the tart.

One thing that can be scary about baking for guests is that a lot can happen in an oven! You put your lovingly-prepared dough, batter, or pastry in but you can’t truly be certain what it will look like coming out. This is why I like to make tarts where the shell is baked completely through first; the filling and topping here do not require additional bake time. The tart can be served at room temperature so it’s one less thing to worry about keeping warm while you are enjoying the conversation of your dining companions.

How to Make a Cheddar Tart with Beets and Fall Squash

(Makes one 9-inch tart)

Ingredients for the Crust*

1/2 cup (1 stick) Cabot Salted Butter, cut into small cubes then frozen
1 1/2 cups AP flour
1 oz (about 1/4 cup) Cabot Seriously Sharp Cheddar, grated then chilled
1/2 tsp kosher salt
1 tbsp fresh rosemary, finely chopped
4–6 tbsp vodka, chilled

Ingredients for the Topping

1 medium (about 1/2 lb) red beet, trimmed and cleaned
3 medium (about 1/2 lb each) golden beets, trimmed and cleaned
1 medium (about 1 1/2 lbs) honeynut or butternut squash, peeled and cored
4–8 tbsp extra virgin olive oil, divided
kosher salt
black pepper
3 tsp apple cider vinegar
1 tsp sugar
fennel fronds, for garnish (optional)

Ingredients for the Filling

4 oz cream cheese, at room temperature
2 oz (about 1/2 cup) Cabot Seriously Sharp Cheddar, grated
1/4 cup Greek yogurt
1 tsp worcestershire sauce
1/4 tsp garlic powder
1 1/2 tsp smoked paprika
1/8 tsp black pepper
1/4 cup sliced almonds, roughly chopped

---

* For a shortcut version, see notes above about substituting a ready-made pie crust.

Procedure

To make the crust: Add the flour, Cabot Seriously Sharp Cheddar, salt, and rosemary to a food processor. Pulse briefly to combine. Scatter in frozen Cabot Salted Butter cubes and pulse until the texture resembles wet sand. Add 1 tablespoon of vodka and pulse a couple of times; repeat vodka step, adding 1 tablespoon at a time and pulsing briefly after each, until the mixture looks like it is just barely starting to form clumps. Dump the mixture into a 9-inch tart pan and use a spoon to quickly press the mixture evenly against the bottom and sides, keeping everything as cold as possible. (A sheet of wax paper could also aid in smoothing out the mixture). Chill the unbaked tart shell in the freezer for 20 minutes or in the refrigerator for 1 hour or up to overnight.

To make the topping: Preheat oven to 400°F. (Beets and squash can be baked simultaneously; just keep an eye on separate bake times.)

Coat beets lightly with olive oil and season lightly with salt and pepper. Tightly wrap beets in foil, place in a baking dish, and bake for 1 hour or until tender. (If you wish to keep some of the golden beet completely yellow, wrap and bake those separately from the red beet.) When beets are cool enough to handle, gently rub off the skins. Then, place in the refrigerator to cool completely. 

Use a mandoline to thinly slice the squash. Coat slices lightly with olive oil. Arrange evenly onto a parchment-lined baking sheet and season lightly with salt and pepper.  Bake at 400°F for 15 minutes. 

Slice cooled beets thinly with a mandoline and lay slices out on a baking sheet. Overlap red beet slices on gold beet slices to dye them as desired to create color variation, or keep some gold beet slices on a separate tray to preserve their color.

Whisk together apple cider vinegar, sugar, a pinch of kosher salt, and 2 teaspoons olive oil. Drizzle evenly over the trays of beet and squash slices and allow to marinade for at least 5 minutes.

Roll the beet and squash slices into rosettes. Start with a small slice of squash, and roll into a tight spiral (the squash  can usually be rolled into a tighter spiral than the beet). Fold or cut subsequent slices in half and keep wrapping them around to mimic the appearance of rose petals. For best results, place rosettes into a mini muffin tin to keep them together, and pre-assemble all the rosettes before placing them on the tart. (This can be done a day ahead.)

To make the filling: Add cream cheese, Cabot Seriously Sharp Cheddar, Greek yogurt, worcestershire sauce, garlic powder, smoked paprika, and pepper to a large bowl. Use a hand mixer to whip ingredients together until combined. Fold in almonds. (This filling can be made ahead. Store in a sealed container in the refrigerator and allow to soften outside the refrigerator before spreading.)

To bake the tart shell: Dock the chilled shell with a fork to prevent it from puffing while baking. Line the inside with parchment paper or foil and fill with pie weights (or dry beans). Place the tart pan on a baking sheet and bake in the 400°F oven for 20 minutes. Remove the lining and weights, then bake for an additional 20 minutes, or until golden brown. Allow to cool slightly before filling.

To assemble the tart: Spread the filling evenly inside the baked tart shell. Gently press the veggie rosettes into the filling; extra beet and squash slices can be used to fill in empty spaces after the initial rosettes are placed. If desired, garnish with a few fennel fronds, or fresh herbs of your choice. Be sure to use a nice sharp knife when slicing, and enjoy!

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses, such as their naturally-aged cheddars, near you!

Recipe: Chili Cheese Scones

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create my version of a baked goodie that I think gets totally overlooked: savory scones! I feel like sweet scones get all the love, but as a diehard member of Team Savory for life, what I like about savory scones is that they can be such a satisfying handheld snack or a way to round out a real meal. 

These scones are filled with a combo of green chilies, scallions, black pepper, and lots of high quality Cabot Vermont Sharp Cheddar. The inspiration for this flavor grouping comes from Indian-style chili cheese toast, which I first experienced at a Bombay-inspired restaurant in London called Dishoom. There, the pairing of chili cheese toast and eggs is called Eggs Kejriwal. I’ll still go to Dishoom whenever I’m in London, but at home, I was happy to find it was easy to replicate the chili cheese toast and was blown away by how good the simple combo of chopped green chilies, scallions, black pepper, and melted cheddar tasted together. It really is an example of the whole being more than just the sum of its parts and I think a lot of credit can be given to the power of a high-quality sharp white cheddar, when it is all gooey and melty, for bringing everything together.

So when Cabot Creamery asked me to come up with a recipe to show off one of their wonderful cheddars, I thought it would be tasty to put the flavors of one of my favorite toasts into the lovely portable format of a scone. But despite the inspiration coming from London, these aren’t going to be the dry, crumbly, or bland scones you might get with an afternoon tea service. These are flavor-packed American style scones and they are super tender and light!

I opted to use Cabot Vermont Sharp Cheddar for this recipe, which has such a nice bold sharp cheddar taste. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers, which I think is so cool for a brand that is so widely distributed. They are also the world’s first dairy co-op to get a B Corp certification. This particular cheese offering from them has a creamy texture and buttery richness to it, and is equally as good for just snacking on alone as it is getting baked into scones—which made it really hard for me to resist eating it while I was prepping the ingredients to shoot this recipe. 

These scones are nice and cheesy, with a little bit of kick from the chilies, and a unique spiced undertone from the coriander seeds and black pepper. I hope you’ll give them a try!

What you need to know about the key ingredients for this Chili Cheese Scone recipe:

• Butter: Freezing the butter and then grating it is my go-to technique for any sort of baked pastry that I want to be airy and flakey. No one wants overly-dense, hard scones. In contrast, the frozen butter, and keeping everything as cold as possible in general, allows for the creation of steam inside the scones as they bake, which form air pockets that keep the texture light. I used Cabot Salted Butter for this recipe to add an extra note of rich savoriness.

• Cheddar: The cheddar is really the star of these cheesy scones! I went for the Cabot Vermont Sharp Cheddar, which I think has a great classic sharp cheddar taste that really holds up nicely mixed into these scones. However, I think that Cabot Creamery’s Seriously Sharp Cheddar would also be great here. Be sure to grab one of their cheese bars and grate it fresh for this recipe.

• Green Chilies: The green chilies are what give the scones a nice little spicy kick. I used a mixture of jalapenos and serranos here (2 very large jalapenos and 1 long serrano) but you could also choose one or the other. I removed the pith and seeds from the jalapenos because I don’t care for the texture but kept it all in for the thinner serrano and this brought a noticeable amount of heat to the scones. If you remove all the pith, the scones will be much milder.

• Scallions: Chopped scallions add a nice savory and aromatic flavor to the scones. They get sweeter when the scones are baked and taste so good with the cheddar!

• Black Pepper: This adds a zingy spiced component to the scones. Please do not use the ground pepper that comes out of a store-bought spice jar. Whole black peppercorns and a pepper mill on a coarser setting, and subsequently nice freshly-cracked pepper, is what will give you the flavor impact you want.

• Coriander Seeds: Sometimes when I make chili cheese toast, I also include cilantro, or coriander. For my scones, I opted to include coriander seeds because I think they bring such a great mysterious and complex spice flavor without adding any extra spicy heat. I measured out the whole seeds first, then toasted them in a dry pan until they became fragrant, then pulsed them a couple of times in a spice grinder. If you have a mortar and pestle that would be even better. You want to crush them up and get them to release their aroma but you don’t need a fine powder.

A couple of other techniques to get the best scones:

• Like I mentioned before, keeping everything cold is what gives you scones that are tender and airy instead of dense and firm. Popping the scones in the freezer while you wait for your oven to heat up will help the scones poof up instead of spreading out.

• Creating letterfolds with the dough before cutting out the scones is what gives them those nice layers similar to an American style biscuit. You can definitely just gather the dough together and cut out the scones right away, but this extra step of flattening it out and folding the slab of dough a few times is a quick trick that makes them extra special.

How to Make Chili Cheese Scones

(Makes 8 scones)

Ingredients

2 cups AP flour, plus extra for dusting
2 1/2 tsp baking powder
1 tbsp sugar
1/4 tsp kosher salt
1 tsp freshly cracked black pepper
1 tbsp whole coriander seeds, toasted and then coarsely ground
2/3 cup heavy cream
1 egg
6 oz Cabot Vermont Sharp Cheddar, grated
1/2 packed cup scallions, chopped
1/2 cup jalapeno or serrano peppers, cut into 1/8” dice (see note*)
1/2 cup (1 stick) Cabot Salted Butter, frozen
1 tbsp Cabot Salted Butter, melted
Cilantro leaves, for decoration (optional)

---

Notes

* You can control the level of spicy heat in the scones by how much of the pith you choose to include. The majority of a chili pepper’s heat comes from the pith.

Procedure

Combine the flour, baking powder, sugar, salt, pepper, and ground coriander seed in a large mixing bowl and whisk together.

Set aside a few pinches of the grated Cabot Vermont Sharp Cheddar for topping off the scones later.

Into the dry ingredients, stir in the rest of the cheddar, plus the chopped scallions and chilies.

In a separate bowl, whisk together the heavy cream and egg.

Working quickly with cold hands, grate the stick of Cabot Salted Butter into the dry ingredient mixture, tossing together the ingredients along the way to ensure even distribution. 

Drizzle in about one-third of the wet ingredients. Incorporate gently with some of the dry ingredients. Continue gradually incorporating the wet and dry ingredients together, taking care to not overstir. (Mixture can be clumpy and uneven.)

Dump the mixture onto a work surface and gently press together with your hands until it all sticks together. Lightly flour a work surface, then shape the dough into a rough rectangle, about 6x9. Lightly flour the surface of the dough, then fold down the top third and fold up the bottom third (like you would fold a letter). Flip and rotate 90 degrees and repeat the shaping, rolling, and folding sequence. Flip and rotate again, then do the sequence one more time, for 3 sets of letter folds total.

Then, fold the dough in half and shape it into a flat circle, about 7-8 inches in diameter. Cut the dough into 8 equal wedges. Transfer to a parchment-lined baking sheet and place in the freezer for 15 minutes.

In the meantime, place an oven rack one-third from the top of the oven and preheat oven to 400°F.

Brush melted butter on the tops of the chilled biscuits. Sprinkle remaining cheddar on top. If desired, decorate with fresh cilantro leaves.

Bake for 25–27 minutes, or until tops begin to get golden.

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses, such as their naturally-aged cheddars, near you!

Easy Salmon Cakes Using Tinned Smoked Salmon

GO STRAIGHT TO THE RECIPE AT KVAROYARCTIC.COM >>

I wrote up a recipe for Kvarøy Arctic Salmon for these cute little salmon cakes, which I served on top of a bed of labneh, with a lightly dressed salad of tender herbs and pomegranate arils. One of those meals that is super easy (since the salmon in the tins is already smoked and flavorful) and yet looks special and fancy. Combining lovely delicate leafy herbs with pomegranate arils gives any dish an instantly festive look.

You can get the recipe for these easy salmon cakes on Kvarøy Arctic’s website.

Also, I just really love the packaging design of the Fishwife salmon tins…

Mini Salmon and Kabocha Squash Pot Pies

GO STRAIGHT TO THE RECIPE AT KVAROYARCTIC.COM >>

I wrote up a recipe for Kvarøy Arctic Salmon for mini pot pies filled with a creamy, hearty filling of salmon, kabocha squash, and corn. This was inspired by the herring and pumpkin pie from the Studio Ghibli movie Kiki’s Delivery Service. Ages ago, my friend Sandy gave me the idea to try to recreate the fish pastry design from the movie and I finally was able to do a version that I was really proud to share.

I am pretty late to watching all the Studio Ghibli movies. I watched Kiki’s Delivery Service for the first time last year. I happened to be in Stockholm when I watched it, and then found out the next day that the city in the movie was actually inspired by Stockholm! So I got to see one of the buildings that was recreated in the movie right after. Because the experience was so serendipitous, this movie will have a special place in my heart.

You can get the recipe for these pot pies on Kvarøy Arctic’s website.

Recipe: Brown Butter Sweet Potato Sage Streusel Muffins

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to come up with a tasty fall treat. I love baking in the fall, warming up the house with the smell of cozy spices. But as you may know by now, I do not have the biggest sweet tooth, so I wanted to create a recipe for something that feels like a treat and has all the best of flavors that the season has to offer but is *not too sweet*. These muffins are made by first making brown butter with Danish Creamery European Style Sea Salted Butter to give it a wonderful nuttiness, before using it in a batter that’s loaded with sweet potato, fresh chopped sage, and Chinese five spice, sweetened with maple syrup. The streusel topping is also made with brown butter and I added a touch of salt and ground peanuts, giving it a little bit of a sweet-salty vibe that I think is quite addictive!

I’m calling these “muffins” but don’t expect the bready, crumbly kind—these are rich and moist from all that brown butter and fresh mashed sweet potato. The texture on the inside is going to be similar to a decadent carrot cake or banana bread but to provide a nice contrast, the streusel topping is crumbly and light, almost like the edges of a cookie.

With the brown butter being such a major ingredient in both components, you’re going to want to use a high-quality butter to start. Danish Creamery European Style Sea Salted Butter is made with just high-quality cream and a touch of sea salt and it is slow-churned in small batches for a velvety texture and rich flavor. It contains 85% butterfat, which beats out most other European style butters that contain 82%–83%. Browning butter is actually a good way to determine the richness of a butter; avoid butters that create a lot of splatter as they are melting, as that is an indication of their higher water to fat ratio. This butter, on the other hand, melted very smoothly and foamed up gently before turning the rich amber-colored liquid gold that is toasty brown butter!

Let’s get into the details of what you’ll need to do to get these lovely autumnal muffins.

Key ingredients for the brown butter sweet potato muffin base:

• Brown Butter: What is brown butter? To make brown butter, all you need is good quality butter like Danish Creamery European Style Sea Salted Butter (and a pot and a spatula)! Nothing else goes into it; you are simply cooking the butter and toasting the milk solids in it to intensify the flavor. Bring the butter to room temp first, then cut it into a few smaller pieces and put it in a light colored pot or pan; you’ll want to be able to watch the color so a dark pan is not recommended. Cook the butter on medium-low heat, swirling or gently stirring occasionally until it starts to get foamy. Once it starts to foam up, stir constantly for 2–3 minutes, watching the color. Once the color starts to change, take it off the heat and keep stirring until all the foam subsides, and what you’ll be left with will smell amazing and resemble the color of amber; if you remember the color of the stuff they extracted the dinosaur DNA from in Jurassic Park, that’s the color you want! (But it’ll be way tastier.)

• Mashed Sweet Potato: This recipe requires the real stuff: fresh mashed sweet potato. You will need about 1 large-ish sweet potato to get the 1 cup needed for this recipe. I have tested this recipe with both steamed and roasted sweet potato and both turned out great. I do not recommend cooking your sweet potato by microwave as that will probably dry it out. My favorite method is roasting. To roast sweet potatoes: Preheat the oven to 425°F. Wash the sweet potatoes and prick them all over with a fork. Place the sweet potatoes directly on the middle rack of the oven. Place a foil-lined baking sheet underneath them to catch anything that drips. Bake for 40–50 minutes or until they are completely soft inside. You should be able to scrape them easily from the skins and mash them up with just the slightest amount of pressure. You do not need a perfectly smooth purée for this recipe but there shouldn’t be big lumps. This can most definitely be done ahead; just bring it to room temp before using it in the batter.

• Sage: I used 2 tablespoons of finely chopped sage for this recipe. I know that sage can be pretty divisive, but I love it. To me, it’s one of the flavors that makes Thanksgiving food special, even more so than the pie spices and the fall gourds. I actually felt that there could’ve been more sage flavor, but Spouse, who is not as much a fan of sage, thought that it was enough to notice it’s there without being at all bothered by it. I think that sage lovers could bump this all the way up to 3 tablespoons if they wanted. Conversely, if you hate sage, you can totally leave it out.

• Maple Syrup: I used maple syrup as the only sweetener in the muffin batter because it brings a gentle sweetness and complements fall flavors so well. And ol’ maple syrup will do, as long as it’s the real stuff. 

• Chinese Five Spice Powder: I wanted to do something a little different for fall baking here, so instead of a blend of classic American pie spices, I used Chinese five spice powder. What is five spice? It doesn’t always have only five spices, but the number five is called out because the ingredients are meant to represent the five elements in Chinese mythology. It typically has cinnamon, star anise, clove, fennel, and sichuan pepper. I opted for this because it is a pantry staple for me and I liked that it is a little bit more savory-leaning. You can substitute a pumpkin pie spice blend if you don’t have it, but I find that the heavy cinnamon content in those makes the blends a bit stronger than five spice, so I’d reduce the amount if making this substitution.

Things to know about making the streusel topping:

Once again, you’ll be making brown butter for the streusel that goes on top of the muffins, giving them that appealing, crackly mushroom top. You could brown all the butter for the recipe at once and then measure it out for each component; however, I found it was easier to do them separately and use the measurement markings on the butter wrapper. Either way, you will want to make the streusel first anyway to give it a little bit of time to chill. 

In addition to the brown butter, the other key ingredients for the streusel are a touch of five spice, dark brown sugar, regular white sugar, kosher salt, and unsalted roasted peanuts. 

Why roasted peanuts?  I included finely chopped peanuts in my streusel because I wanted the crumbly topping to have a salty-sweet quality to it, in the vein of kettle corn or salted caramel. The peanuts helped bring in a savory quality as well as nice texture to the streusel mixture, and combined with the kosher salt, the result is definitely a nice little touch of a salty balance for the maple and sweet potato muffin base. You can substitute in any nut you’d like for this. If you have a nut allergy, you could also sub in breadcrumbs, or finely crushed chicharrones!

How to get the most visually appealing muffins: 

To get bakery-style muffins that are nice and full with a mushroom top, there are a couple of special but easy tricks I used here that I will now share with you. (Note that in the photos, I used a vintage muffin tin that is proportioned a little differently but to actually test the recipe and bake the muffins shown, I used a modern, standard muffin tin and standard paper liners.)

You’ll notice that this recipe makes 9 muffins. I filled the muffin cups all the way to the top using an ice cream scooper to scoop out the batter into a nice domed shape. The amount of batter will rise and fill out the muffin cups nicely this way. You can certainly divide the batter into 12 muffin cups, but they just won’t have the muffin top you see in the photos, and you’ll want to test for doneness a couple minutes early.

Another major trick is to give the muffins a burst of high heat at first to get the tops to really rise up, and then lower the temp for them to bake evenly through the rest of the way. I start the oven at 425°F for the first 5 minutes, and then turn it down to 350°F for the rest of the time. You can skip this step if you don’t have time to watch the oven, and just bake them at 375°F for 20–25 minutes.

The last tip is to really pile on the streusel topping. Even if the top looks totally covered when you first put the muffins in the oven, keep in mind that as they rise, the surface area of the tops will increase, creating gaps in between the chunks of streusel. This recipe makes a very generous amount of streusel for if you are making 9 muffins; you might not end up using every single crumb of it, but get on them as much as the muffin tin will allow to get fully streusel-covered muffins in the end. 

Now that you know all my tricks for how to produce aesthetic muffins, happy baking!

How to Make Brown Butter Sweet Potato Sage Streusel Muffins

(Makes 9 muffins)

Ingredients for the Streusel

5 tbsp Danish Creamery European Style Sea Salted Butter, cut into chunks
1/3 (packed) cup dark brown sugar
2 tsp sugar
1/2 tsp Chinese five spice powder
2/3 cup all purpose flour
1/4 cup roasted unsalted peanuts, finely chopped
1/2 tsp kosher salt

Ingredients for the Muffin Batter

1/2 cup (1 stick)  Danish Creamery European Style Sea Salted Butter, cut into chunks
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp Chinese five spice powder
1/2 tsp kosher salt
1/2 cup + 1 tbsp maple syrup
1/4 cup milk or nut milk
1 cup sweet potato, cooked and mashed*
2 eggs, beaten
2 tbsp sage, finely chopped

---

Notes

* Recommended method for mashed sweet potato: Preheat the oven to 425°F. Wash the sweet potato(es) and prick all over with a fork. Place directly on the middle rack of the oven. Place a foil-lined baking sheet on the rack below. Bake for 40–50 minutes or until completely soft inside. You should be able to scrape the flesh easily from the skins and mash with slight pressure. Sweet potato mash can be made ahead. Measure 1 cup and allow to come to room temperature before using in the recipe.

Procedure

To make the streusel: 

Brown the butter: Cook the butter on medium-low heat, swirling or gently stirring occasionally until it starts to get foamy. Once it starts to foam, stir constantly for 2–3 minutes, watching the color. Once the color starts to change, take off the heat and keep stirring until all the foam subsides. The melted butter should now be the color of amber. Set aside.

Whisk together brown sugar, sugar, and five spice in a small bowl. Mix in brown butter. Add flour, chopped peanuts, and salt. Use a folding and pressing motion with a spoon or spatula to gently combine everything together; texture should be similar to a dry shortbread dough. Pack together into a disk and place in the fridge to chill for 5–10 minutes; it should feel slightly firmer but not be hard or solid.

To make the muffin batter:

Preheat oven to 425°F.

Follow the same instructions above to make brown butter. Set aside and allow to cool slightly.

In a medium bowl, whisk together flour, five spice, baking powder, and baking soda.

Once brown butter has cooled, transfer to a mixing bowl. Stir in salt, maple syrup, milk, sweet potato mash, eggs, and sage in that order. Gently fold in one third of the dry ingredients at a time. Combine until just homogenous. Batter should be thick but wet.

To assemble:

Line or grease 9 cups in a standard muffin tin. Divide the batter evenly among the 9 lined cups (using an ice cream scooper is recommended for this). 

Use your hands to crumble up the disk of streusel dough into mixed sized chunks ranging from the size of a pea to finer crumbs. Cover the tops of the muffin batter with the streusel and press in gently.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes. Muffins are cooked through when an inserted toothpick comes out clean. Allow to set for about 3–5 minutes before transferring to a cooling rack. If desired, add a sage leaf on top of each to garnish. 

Once fully cooled, store leftover muffins in an airtight container. However, the streusel will soften over time.

Enjoy them on their own, or give them a swipe of some softened Danish Creamery European Style Sea Salted Butter for some extra indulgence.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Miso Garlic Butter Noodles with Lobster Tails

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery and created a dish that feels completely luxurious and indulgent, yet is actually simple and quick to make. A wonderful, umami-rich miso butter with a sweet undertone is infused with lots and lots of garlic and this forms the sauce that coats every strand of noodle before the whole lot is topped with pan-seared lobster tails slathered in the extra miso garlic butter. It’s good for when you want to make a home cooked meal that feels special but you don’t actually want to spend that much time on it. 

This noodle recipe combines two amazing and easy Asian-American dishes: Vietnamese-American garlic noodles and Japanese-American miso butter pasta. I make a lot of fusion food because often when I think about what I feel like cooking, I think of two things I’m craving and then explore what it would be like to combine them. And when I realized how well these dishes would overlap, it was way too obviously meant to be to pass up. 

Garlic noodles were actually invented by a Vietnamese chef right here in San Francisco and it was one of the first dishes I had after moving in to the city over 10 years ago (though not at the original restaurant). At the time, I was still terrified of driving downtown and still not all that into Asian food; I was still in my phase of wanting to binge on all the Western foods I didn’t get to have very much of when I was growing up. But my new landlady at the time recommended a Vietnamese restaurant right in our neighborhood and I fell in love with their garlic noodles. I think that was really a turning point in my exploration of food—especially Asian x Western fusion food.

This dish doesn’t require a whole lot of ingredients so it’s important that the ones that are in it are good. Ultimately the foundation for the sauce here is butter, and I used Danish Creamery European Style Unsalted Butter, which is slow-churned in small batches for a velvety texture and rich flavor. This extra time and extra care make the butter so extra delicious. As I folded it in with the mellow, slightly sweet miso, I knew things were gonna be good! And then allowing that miso butter to melt slowly over low heat with lots and lots of chopped garlic to get it infused with that garlic flavor—absolutely dreamy!

Here are some notes about the short list of key ingredients you’ll need to make this dish:

• White Miso: White miso is the most mellow and mild of the types of miso you would find at a specialty foods store or Asian supermarket. It is made of fermented soybeans like other misos but also has rice and barley. It’s important to use the right miso here as the mellowness and sweetness of white miso is what you want to make that subtle but luxurious miso butter. I would not recommend substituting other types of miso, which may be too salty.

• Butter: This recipe utilizes Danish Creamery European Style Unsalted Butter and the starchy water from parboiling the noodles to create a very simple emulsified sauce for the noodles. Danish Creamery’s European Style butters contain 85% butterfat (which is more than most other European style butters) and that’s what helps make  the sauce for this recipe rich and dreamy.

• Garlic: This isn’t one of those recipes that just uses a couple cloves of garlic! When I say “garlic noodles” I mean it. This recipe uses a whole head of garlic—about 10–12 cloves—and gently infuses garlic flavor into the miso butter over low heat before the whole mixture is tossed with the noodles to coat them. Don’t worry about chopping them up super fine, I think being able to see the bits of chopped garlic is welcomed in this dish. 

• Noodles: I used fresh Chinese style enriched egg noodles to make this dish. These noodles come in the refrigerated section of Asian supermarkets and they only need to be parboiled very quickly in boiling water to rinse off the excess starch before they can be incorporated into a stir fried noodle dish like this. You could definitely also use spaghetti; in that case I recommend cooking it until about 1 minute short of al dente.

I got the idea to top my miso garlic butter noodles with lobster from a night market that pops up in the SF Bay Area; one of the stalls served up a split open lobster on garlic noodles but I don’t really understand how you’re supposed to eat it with no shell cracker and when you’re at an event where most people eat standing. So instead of getting it there, I created my own version that I could enjoy in the comfort of my own home. I opted to just use lobster tails because I thought they’d be much less intimidating than working with a whole lobster; I wanted this recipe to be genuinely easy in hopes that you’ll try it!

Some alternative versions:

At the core of this recipe is delicious and easy miso garlic butter noodles! Feel free to leave out the lobster entirely, and the result will be a plate of the most flavorsome dream for lovers of carbs and garlic. Just reduce the amounts for the butter, miso, and garlic to about 75% if you decide to serve just the noodles alone. 

You could also substitute shrimp in place of the lobster tails. Skip the step of parboiling the lobster and instead cook them in a hot pan on each side, just until they change color and start to curl. Follow the rest of the recipe as written, then add the shrimp after the noodles are coated in the sauce and give everything a few extra tosses.

How to Make Miso Garlic Butter Noodles with Lobster Tails

Ingredients

1 stick Danish Creamery European Style Unsalted Butter, softened to room temperature
1/4 cup white miso paste
2 6–7 oz lobster tails, fresh or completely thawed
10–12 cloves garlic (about 1 head), roughly chopped
3 tbsp oyster sauce
8–10 oz fresh Chinese-style thin egg noodles
Thai basil, for garnish (optional)
2 tbsp tobiko, or other fish roe (optional)
4 lemon wedges, for serving (optional)

Procedure

In a small bowl, combine the butter and miso paste and mix together until smooth and homogenous. Set aside.

Use a sharp pair of kitchen shears to split each lobster tail lengthwise.

Bring a large pot of water to a boil. Add the lobster tail halves and boil for about 3 minutes or until shells are bright red and meat has started to firm (they should not yet be cooked through). Pull them out of the boiling water and carefully pat away excess water with paper towels. Set aside to continue to dry off.

Add noodles to the boiling water and parboil for 1 minute, or according to package instructions. Reserve about 3/4 cup of starchy water before draining the noodles. Rinse noodles thoroughly in cold water to remove excess starch and prevent overcooking. Set aside to drain thoroughly. 

Heat a large skillet or wok on medium heat. Add about a tablespoon of the miso butter mixture, swirl to coat the bottom of the pan, then add the lobster tails, cut side down. Sear for about 1 minute, or until lobster meat has some browning on the surface.  Turn off heat, flip tails over, cover, and allow the residual heat from the pan to cook the lobster tails through, about 1–2 minutes. Remove them from the pan. If there is charred residue inside the pan, safely wipe it off using tongs and a damp paper towel.

Add the remaining miso butter mixture into the pan and set heat on low. Once it starts to melt, add chopped garlic. Cook garlic on low heat, stirring constantly to allow it to infuse the butter, for about 5 minutes, or until the edges of the garlic start to turn golden. Turn up the heat to medium-high;  immediately add oyster sauce, stir to combine, then add noodles and about 1/4 cup of the reserved cooking water. Toss vigorously to combine, adding more water a little at a time if needed to help the sauce coat the noodles. Once sauce is distributed evenly, continue to stirfry until there is no longer excess water.

Use tongs to transfer noodles to a serving dish. Top with lobster tails, then scoop the remaining fried garlic mixture from the pan and spoon it on top of the lobster tails. If desired, garnish with Thai basil and scoop small mounds of tobiko over the lobster tails before enjoying immediately.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Stone Fruit & Herbed Goat Cheese Tart with Cheesy Crust & Hot Honey Butter

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to celebrate my favorite time of the year—stone fruit season! I came up with the idea for this tart because I love making hybrid baked goods in the summer that feature raw seasonal produce in all of their peak-flavor glory. I still want the satisfaction of crafting and baking some kind of base or crust—something where I can proudly say “I made this from scratch!”—but when fruits are already ripe and bursting with their natural juices, I think baking them is honestly a waste, so I add them at the end to be enjoyed fresh.

So, this tart features a snappy cheesy buttery shortcrust, which gets baked solo and then gets filled by a creamy blend of whipped goat cheese and fresh herbs and topped with fresh, raw stone fruit before getting finished off with a drizzle of hot honey butter. Because my taste preferences are always leaning towards savory, I love to experiment with combining sweet fruit with savory ingredients and I think that the balance is just wonderful; it allows for savoring the natural sweetness of a beautifully ripe fruit without limiting the result to something that can only be served as a dessert. Instead, I recommend that this sweet-savory beauty be considered for your next al fresco brunch or picnic potluck; it holds up well when made a bit ahead so it would certainly be a low-stress addition to any sun-soaked gathering where smiles and good vibes are the objective.

Though the nectarines, apricots, and pluots are obviously the star here, don’t sleep on this cheesy crust! I am so proud of how much flavor I was able to pack into something that is often overlooked or perceived as just a vessel when it comes to tart making, and it is definitely a recipe that I will be using as a base for more than just the fruit tart idea you see here. Loaded with asiago cheese and high-quality butter, this savory shortcrust is so snappy and yummy that it would even be delicious broken up into chunks and eaten alone as a snack! This sturdy shortcrust is what helps make this tart a good menu item for summer gatherings, and the munchable texture is a result of keeping all the ingredients super cold while putting together the dough and keeping the moisture content to a minimum. Using Danish Creamery European Style Sea Salted Butter, which has a higher butterfat content than most other European butters, is one trick I used getting the right texture and flavor for the crust. A good butter is key for a shortbread or shortcrust, and Danish Creamery’s  butter is made with just high-quality cream and a touch of sea salt, slow churned for a rich flavor that really sets this shortcrust dough recipe up for durable and delicious success.

I also used Danish Creamery’s European Style Sea Salted Butter in the hot honey butter drizzle that serves as the finishing touch for this tart. This creation is something akin to drizzling a dessert with salted caramel at the end, but I think the hint of spicy chili mixed with the honey and the salted butter is the perfect way to really bring together this combination of sweet and savory flavors. You will end up making more than you need for the tart when following the recipe below, and I recommend saving the extra to drizzle on toasts, pizza, or anything where a little spicy indulgence is welcomed.

This stone fruit and herbed goat cheese tart is made up for the following components:

• Cheesy Shortcrust: A durable tart shell is what holds all the magic together, but it also brings plenty of its own flavor. I start by cutting Danish Creamery European Style Sea Salted Butter into small cubes and then freezing them—keeping the crust ingredients super cold is what gives you a short, crisp, snappy texture instead of a dreaded soggy bottom, so planning a little ahead and giving the cubes of butter time to freeze will make that goal easier. The rich, creamy butter, made with cream from healthy grass-fed California cows, becomes the savory foundation that gets supplemented with asiago cheese and black pepper to give the crust its addictive flavor. While using high-quality butter should be a given for a crust like this, there’s also an unexpected ingredient: vodka. Using vodka instead of water further ensures that this crust does not get bogged down by moisture; it brings together all the dry ingredients but evaporates quickly in the bake, along with any concerns about having alcohol in your pastry. These ingredients get pulsed together in the food processor and then pressed into the tart pan, so you don’t even have to bother with rolling. 

• Herbed Goat Cheese: Whip together room temp chèvre with Greek yogurt and fresh chopped herbs to form the first layer of filling that goes inside the cheesy tart shell. Not only does the mixture help hold the stone fruit in place if you choose to arrange it in a decorative manner, but the tangy, creamy goat cheese and herbs are such a lovely flavor complement. You can really use any soft herbs of your choosing here but I opted for chives, basil, and thyme.

• Stone Fruit: This is the main event! In case you didn’t know,  the term “stone fruit” refers to fruits like peaches and apricots that have a singular stone-like pit inside to house the seed. Feel free to use a medley of nectarines, apricots, and pluots like I did, or whatever is your personal fave. When selecting your stone fruit for this tart, seek ones that are fragrant but still have some firmness to them, so that they are easy to slice and will keep well on top of the tart. You can either slice them thinly and arrange them like I did, or opt for chunkier wedges that you can just dump into a somewhat-even layer on top.

• Hot Honey Butter: This finishing touch brings a unique spicy kick to the sweet-savory creation and helps to unite all the other flavors. A mix of gochugaru (Korean red chili flakes) and red chili pepper flakes are given a chance to bloom in a bit of velvety Danish Creamery European Style Sea Salted Butter before being combined with honey. This recipe yields more than what is needed for the tart; save the extra in a microwave-safe jar and heat for a few seconds to improve viscosity for drizzling on other creations afterward.

How to Make the Stone Fruit & Herbed Goat Cheese Tart

Ingredients for Crust

1 stick Danish Creamery European Style Sea Salted Butter, cut into 1/4”-inch cubes then frozen
1 1/4 cup all purpose flour
1/2 cup asiago, grated then chilled
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
4–6 tbsp vodka, chilled

Ingredients for Filling

5 oz goat cheese/chèvre, at room temperature
4 tbsp Greek yogurt, drained
1/2 tsp chives, finely chopped
1 1/2 tsp thyme leaves
2 tbsp basil leaves, finely chopped
2–3 stone fruits, sliced
fresh herbs and edible flowers, for garnish (optional)

Ingredients for Honey Butter

1 tbsp Danish Creamery European Style Sea Salted Butter
1 tsp gochugaru/Korean chili flakes
1/2 tsp red pepper flakes
3 tbsp honey

Special Equipment

food processor
tart pan with removable bottom
dry beans or pie weights

Procedure

To make the crust, add flour, asiago, salt, and pepper to a food processor and pulse briefly to combine. Scatter in frozen butter cubes and pulse until the texture resembles wet sand. Add 1 tablespoon of vodka and pulse a couple of times; repeat, adding 1 tablespoon of vodka at a time and pulsing briefly after each, until the mixture looks like it is just barely starting to form clumps. Dump mixture into tart pan and use a spoon to quickly press mixture evenly against the bottom and sides, keeping everything as cold as possible. (A sheet of wax paper could also aid in smoothing out the mixture). Chill unbaked tart shell in the freezer for 20 minutes or in the refrigerator for 1 hour or up to overnight.

Preheat oven to 400°F. 

Dock chilled shell with a fork to prevent it from warping and puffing while baking. Line with parchment paper or foil and fill with dry beans or pie weights. Place the tart pan on a baking sheet and bake for 20 minutes. Gently remove the lining and weights, then bake for an additional 20 minutes, or until the crust is golden brown. Allow to cool to room temperature before filling.

In the meantime, combine goat cheese, yogurt, and chopped herbs in a mixing bowl. Using a hand mixer, whip together until incorporated and fluffy. Set aside.

When the tart shell is cooled, spread the goat cheese mixture in an even layer. Arrange sliced stone fruits on top. 

To make the hot honey butter, add butter to a small stainless steel pot and heat on medium-low. When the butter is completely melted, reduce heat to low and add gochugaru and pepper flakes; stir continuously with a silicone spatula for 1–2 minutes, allowing the spices to bloom and the mixture to get completely foamy. Add honey and keep stirring until the mixture becomes completely foamy again. Remove from heat and once the bubbling resides, drizzle hot honey butter immediately over the tart, to taste. 

If desired, garnish with pretty edible flowers and herbs.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Strawberry Herb Biscuits

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to share something that captures the promise of sunny days and a beautiful spring season. And to me, bright, ripe strawberries are the sign of the peak of spring. Growing up in the agricultural Central Valley, it used to make me so happy to see little farm stands popping up everywhere we drove, with painted wooden signs pointing to cartons full of freshly picked strawberries. It was a marker for those perfect spring days when it was a joy to be outside; the ones that came sandwiched in between foggy, frosty winters and scalding summers.

Now that I am in San Francisco, the seasons are not quite so distinct, weather-wise, but I still live for how the changing of the seasons becomes evident in the produce aisle. We have strawberries all year but they definitely do not taste the same when they are not in season! 

I got the idea to fold fresh strawberries into my base biscuit recipe from a local bakery that had strawberry scones, but I can’t resist a good biscuit. These might look a bit like scones from the outside, but trust that inside you will find a hint of savory and lots of tender layers. These joys are all thanks to the perfectly creamy 85% butterfat Danish Creamery European Style Sea Salted Butter, which I freeze and then grate to form the dough. I have found this technique to be way easier than cutting all that butter into tiny cubes or rubbing them into pea-sized kernels. The grating of the slow-churned velvety butter and a quick series of letter folds of the dough are my tricks to getting these beautiful biscuits every time—the kind that you don’t even need a knife to split open because you’ve created all those wonderful layers.

And once they are out of the oven and as soon as they are cool enough for you to be able to stand prying them open without burning your fingerprints off, spreading on more of that creamy butter (and maybe just a tiny sprinkle of flaky salt) is all these biscuits need to be enjoyed to their full potential. No jam necessary because that sweet strawberry goodness is already baked in! Danish Creamery European Style butters are carefully crafted using the same recipe they’ve been using since 1895 plus high-quality cream from family farms in California’s Central Valley (where I’m from!) so you can bet that it is mighty tasty slathered on all your home-baked biscuits.

What you need to know about the ingredients for this Strawberry Herb Biscuit recipe:

• butter: Great butter is one of the most critical ingredients for making biscuits, both for the taste and texture. I used Danish Creamery European Style Sea Salted Butter because of Danish Creamery’s legacy for producing an old world style butter with a high butterfat content, made with milk from healthy cows that munch on grass on wide open California family farms. Freezing and then grating the butter makes short work of incorporating this decadent butter into the biscuit dough in a way that will create lovely layers as they bake up in the oven. Don’t sweat it if a bit of butter gets left stuck on the grater—there should still be plenty of buttery goodness to make your biscuits nice and yummy. 

• Greek yogurt: While many biscuit recipes call for sour cream, Greek yogurt is what I always have already in my fridge and I’ve found it works great. There is plenty of creaminess already in the dough from all that high-quality butter, so using Greek yogurt has an added plus of making the biscuits a little healthier (...not that we’re concerned about that here!) Before using, stir up your Greek yogurt to create a uniform consistency. If the yogurt feels dry and thick like cream cheese, add a teaspoon of water to thin it out.

• strawberries: This recipe is all about celebrating strawberry season, so be sure to use strawberries that are firm but sweet. If you’re making this Strawberry Herb Biscuit recipe with off-season fruit, you may wish to add an extra tablespoon of sugar into the batter. As you’re handling the dough, do so gently to avoid completely smashing the bits of strawberry that are mixed in; a little moisture running out of them is expected and is nothing to sweat about but you want to keep the pieces relatively intact. 

• fresh herbs: I love the combination of strawberry and basil for the perfect sweet-savory balance that is encapsulated by this biscuit recipe. I also used lemon thyme because the stems are much more tender than French thyme and simply require a rough chop without picking the tiny leaves. You can certainly sub in your favorite thyme, or other herbs that pair well with strawberries like sage or tarragon. Just be sure to leave out any hard stems.

One last note:

You definitely don’t need to decorate your biscuits with edible flowers like I did, but you know I can’t resist pressing pretty blooms onto all my bakes when my backyard garden is thriving in the spring. I used violas, as well as the leaves of lemon balm, lemon thyme, and parsley. I’m guessing they successfully lured you into coming to this recipe, but now that you’re here, I assure you that it’s the good butter that is key to making these delicious springtime indulgences, and they will taste just as good with or without the floral decor.

How to Make Strawberry Herb Biscuits

Ingredients

2 1/2 cups AP flour, plus extra for dusting
1 3/4 tsp baking powder
1/2 tsp baking soda
1–2 tbsp sugar
1/2 tsp kosher salt
10 tbsp Danish Creamery European Style Sea Salted Butter, frozen
4 tbsp honey, divided
1 1/4 cup Greek yogurt, stirred
1 cup strawberries, stems removed, cut roughly into 1/4” pieces (about 7–9 strawberries)
1 tbsp lemon thyme, tough stems removed and coarsely chopped
2 tbsp basil leaves, coarsely chopped

Procedure

Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and whisk together.

Grate in the frozen butter using the large holes of a box grater; toss together with the dry ingredients as you go, to avoid clumps. Then, toss all the butter and dry ingredients together gently so each shaving of butter is separated and coated with the dry ingredients. Drizzle 3 tablespoons of honey evenly over the mixture.

Add strawberry pieces and chopped herbs to the mixture and gently combine.

Create a well in the center of the mixture. Pour yogurt in the well, then slowly incorporate the flour mixture into the wet yogurt . Once all the yogurt is absorbed, resulting in a craggy texture, use hands to gather the dough together and fold it on itself a few times until it is a cohesive dough.

Dump dough onto a cold work surface and try to work quickly and keep everything cold during the folding process. Dust work surface with flour and do so generously throughout the process as needed to prevent sticking. Use hands to shape dough into a rectangle, then use a dusted rolling pin to roll into a rectangle roughly 8 inches wide by 12 inches tall. Fold down the top third and then fold up the bottom third (like you would fold a letter). Flip and rotate 90 degrees and repeat the shaping, rolling, and folding sequence. Flip and rotate again, then do the sequence one more time, so you have done 3 sets of letter folds total.

Roll out the dough one more time, to a rectangle slightly larger than 8 inches x 12 inches. Using a sharp knife dusted in flour, cut the rectangle into 6 even sections by pushing the knife straight down firmly to avoid any sort of sawing motion (that could seal the layers and prevent the biscuits from puffing up). If desired, trim off a tiny amount of dough from all the outer edges of the rectangle to create sharper edges and discard the excess dough—this will also result in a more puffed-up biscuit.

Place biscuits on a parchment-lined baking tray. Freeze for 10 minutes.

While biscuits are in the freezer, preheat oven to 425°F.

Combine remaining 1 tablespoon of honey with 1 tablespoon of water and whisk together until homogeneous. Brush evenly over the tops of biscuits.

If desired, gently press edible flowers and herb leaves on top of the biscuits for decoration. If biscuits do not feel chilled when done decorating, return them to the freezer for another 5–10 minutes before baking.

Bake for 17–20 minutes, or until the biscuits are golden. Enjoy by splitting open with your hands and spreading halves with softened Danish Creamery European Style Sea Salted Butter.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Chicken Meatball Skewers with Craggy Crispy Potatoes & Spiced Ketchup

JUMP TO RECIPE >>

Maybe this is a surprising tale to tell as a food blogger but my family does not have a bunch of family recipes that have been passed down from generation to generation. There is one cookbook that I remember my mom using, that she brought with her from Malaysia and we have a few tried and true recipes from there. And she also has her famous (among friends) curry puff recipe that I definitely need to get from her. For the most part, though, when I am feeling nostalgic for the food memories that make me feel connected to my family and my heritage, I have to try to recreate them from memory.

But, sometimes, as the great Ina Garten says, “storebought is fine”!

My parents are I are all about using store-bought pastes to recreate our favorite Malaysian dishes sometimes, and guess what? They turn out plenty delicious. A good prepared spice paste will have all the flavor complexity that requires time to develop and will save you the time and hassle of cleaning mortars and pestles and food processors.

Another great thing about a storebought spice paste is that it makes it easy to get creative. For example, I do have my own from-scratch chicken satay recipe but using a spice paste such as Asian Home Gourmet’s Marinade for Meat Satay allows me to easily incorporate those flavors of satay that are so nostalgic to me into other meals. This spice paste can be purchased at Millenniyum.com. (I am really lucky to have access to lots of great grocery stores near where I live, but if you have trouble finding the special Southeast Asian ingredients I use in a lot of my recipes, then Millenniyum is a great place to order them online. They carry a variety of products that I would consider to be iconic to stocking a Southeast Asian pantry.)

A lot of times when I am coming up with ideas for fusion dishes, what sparks the idea is looking at commonalities among foods from different cultures—I love encountering these connections because it further proves my belief that it is through food that people of different cultures can find the best channels of communication. There are many other cultures besides my own that have iconic versions of meat on a stick, and kofta kababs are another favorite example of mine. It may be spelled kofta, köfte, kefta or other variations, but throughout the Levant and Arabic cultures, there is some version of ground meat served molded around skewers—a meatball kebab.

I love that the ground meat mixture is such a wonderful carrier of flavor, so I thought creating a meatball version of chicken satay would be a great, texturally-new way to experience one of my favorite flavor combos. Since I was drawing inspiration from kofta kababs anyways, I decided to combine my chicken meatball satay with crispy potatoes, reminiscent of those Turkish fast casual stands all over Europe that pair shawarma and kebabs with fries. Since I didn’t need the whole packet of Asian Home Gourmet Marinade for Meat Satay in my marinade, I was also able to use some to amp up plain ol’ ketchup to make an incredible dipping condiment for my super crispy potatoes.

This latest culinary fusion of mine is made up of the following components:

• chicken meatball skewers: A cross between Southeast Asian chicken satay and Arab kofta kebabs; ground chicken is mixed with Asian Home Gourmet Marinade for Meat Satay and some binders to create a meatball mixture that is loaded with the flavor of chicken satay. This mixture is quite sticky if you use a 96% lean/4% fat ground chicken like I did; I recommend chilling it for a bit to get it to firm up more and continuously dipping your fingers into some water while you are molding the mixture around skewers, to prevent it from sticking to your hands. The slightly messy process will be well worth it when you end up with an incredibly tender meatball texture for your meat skewers. I cooked the meatball skewers in a pan with a large flat base that could easily accommodate the length of the skewers, rotating regularly with tongs to keep their shape. Satay and kebabs are both typically grilled, but I thought this pan fried method would help make this recipe more accessible, and something that could be made year round.

• craggy crispy potatoes: In place of french fries, I made these craggy crispy potatoes that are so incredibly addictive. First I boil baby potatoes in salted water until they are completely soft. When they are slightly cooled and totally dry, I rip them apart with my hands and that creates all kinds of irregular craggy surfaces, that when crisped up in a deep frying phase turns into all these wonderful crispy edges. Just look at how golden and delicious they look in the photos!

• spiced ketchup: Whisking together some regular ketchup with some of that Asian Home Gourmet Marinade for Meat Satay will transform it into a condiment that tastes so full of complex spices. It is perfect for those potatoes but you may just want to end up getting extra spice paste packets to make this for all your other favorite deep fried carb formats.

• other serving suggestions: I opted to serve my skewers and fried potatoes on top of naan and a big smear of yogurt, and finished things off with micro cilantro and cucumber ribbons. I completely recommend this combo, which further serves to bridge the gap between things served with satay and things served with kebabs. However, these are an optional finishing touch.

How to Make Chicken Meatball Skewers with Craggy Crispy Potatoes & Spiced Ketchup

(Makes about 12 skewers)

Ingredients

1 packet Asian Home Gourmet Marinade for Indonesian Meat Satay

Ingredients for Chicken Meatball Skewers

1/3 cup panko breadcrumbs
1 egg, beaten
1 tbsp cilantro, finely chopped
1 lb ground chicken (96% lean/4% fat recommended)
2–3 tbsp cooking oil

Ingredients for Crispy Potatoes

1 lb baby yukon gold potatoes
1 1/4 tsp kosher salt, divided
2–4 cups vegetable oil (or high smoke point oil) for deep frying
2 tbsp ketchup

Ingredients for Serving (Optional)

flatbreads, such as naan
cucumbers, sliced
yogurt
cilantro or micro cilantro

Procedure

Combine breadcrumbs and egg and allow to sit for 2–3 minutes so breadcrumbs absorb egg and become soggy. Then, combine all meatball ingredients and 4 teaspoons of Asian Home Gourmet Marinade for Indonesian Meat Satay. Mix thoroughly until homogenous. Refrigerate meatball mixture to allow it to become more firm while preparing the potatoes.

In a medium pot, combine potatoes with 6 cups of water, or enough to completely cover the potatoes in 2 inches of water. Bring to a boil and add 1 teaspoon of salt. Continue boiling potatoes until they begin to crack, about 25–30 minutes. Drain completely and allow to cool.

Prepare the spiced ketchup by combining ketchup with the remaining Asian Home Gourmet Marinade left in the packet. Whisk until homogeneous. Set aside until ready for serving.

In a heavy pot, heat up enough frying oil to be deeper than the size of the largest potato. Prepare a small baking tray lined with paper towels. When boiled potatoes are cool enough to handle, gently break into large chunks with your hands to create irregular craggy pieces—halves for smaller potatoes and quarters for larger ones. When oil starts to shimmer, test it by adding a tiny piece of potato to the oil; if it bubbles vigorously, the oil is hot enough. Working in batches if necessary to not crowd the pot, deep fry potatoes until golden brown, about 3–5 minutes per batch. Remove from oil and drain on prepared paper towels. 

Once all potatoes are fried, remove paper towels and place fried potatoes directly on tray. Toss potatoes with remaining 1/4 teaspoon salt (or salt to taste). Place potatoes in the oven and turn on to 175°F to keep warm while preparing the skewers.

Begin forming the meatball skewers by moistening hands with water to prevent sticking, then scoop about 1/4 cup of the chilled meatball mixture and mold into a long shape around a wooden skewer. Repeat with the remaining meatball mixture.

Use a skillet large enough for the skewers to lie flat or a flat griddle pan; heat on medium. Add enough cooking oil to thinly coat bottom of pan. Working in batches if needed, place prepared meatball skewers in heated pan and cook for 5–7 minutes, using tongs to rotate regularly to maintain the rounded shape. Add cooking oil as needed and repeat until all the meatball skewers are lightly browned on the outside and cooked through.

To make the serving suggestion shown in the photos, spread a thin layer of yogurt over flatbreads, then top with skewers and potatoes; garnish with cucumbers and micro cilantro. 

Serve the spiced ketchup on the side for dipping the potatoes.

Thank you so much to Millenniyum for sponsoring this Asian Home Gourmet recipe! Check them out on Instagram here or visit their website to purchase Southeast Asian pantry essentials.

Yee Sang (Prosperity Toss Salad)

GO STRAIGHT TO THE RECIPE AT KVAROYARCTIC.COM >>

I wrote up a little recipe for Kvarøy Arctic Salmon to share how to incorporate salmon into a feast for the Lunar New Year. I really liked how the photos turned out—I tried to style the yee sang in a more modern, creative way. I’m really grateful to have sponsors that give me lots of freedom to tell me stories and represent my culture.

You can read more about yee sang and the symbolism of all the ingredients in my Instagram post.

Slow Cooker Chicken Adobo Ramen

GO STRAIGHT TO THE RECIPE ON PETEANDGERRYS.COM >>

I grew up hardly knowing my own grandparents across the ocean, and it was just me, my parents, and my sister here in the States. But my parents' host mom—the woman who opened her home to them when they first arrived as immigrants—was from the Philippines and she continued to be a mother figure to my parents and a grandmother figure to me well after my parents got settled. I call her Lola, the Filipino term for a grandma. So even though I am not Filipino, I grew up eating lots of chicken adobo during visits to my Lola’s house.

I remember my Lola's version of chicken adobo being more tangy/vinegary and more brothy than other versions I've had at restaurants as an adult. There was something about that soy and vinegar sauce that was always so appetizing; the kind of thing that you have to reawaken your tastebuds when you don’t think you feel like eating. I felt I could drink it by the bowlful! Which is why I developed this fusion recipe where the chicken adobo braising liquid becomes the base for a noodle soup.

The key steps to making this recipe are:

• Browning the chicken. This renders out the excess fat from the chicken skin, giving you a glorious schmaltz that will be used later.

• Braising the chicken in a slow cooker. I opted to go the slow cooker route to keep the recipe low maintenance. The browned chicken thighs are given a chance to soak up the flavors from a braising liquid made up of soy sauce, vinegar, lots and lots of garlic, and black peppercorns.

• Making the broth. Blending together the strained braising liquid and all that soft garlic creates an emulsified broth that is rich and almost creamy. It has a much more concentrated flavor than a traditional soup ramen.

• Frying the garlic chips. That saved chicken fat goes into making the most delicious garnish of fried garlic chips, which in turn infuses the chicken fat with some of that garlic flavor.

• Frying the egg. Inspired by Filipino silog, I decided this ramen needs to get topped with a beautiful fried egg.

• Boiling the noodles and assembling the bowl. I chose to keep the thigh whole but you can also shred it up before serving if you don’t want the recipients to have to maneuver with the bone.

• Finally, that schmaltzy goodness from before gets drizzled over the whole bowl as a finishing touch at the end.

Click here to get the recipe on the Pete and Gerry’s site!

Thank you so much to Pete and Gerry’s for sponsoring this recipe!

Recipe: Eggs in Easy Red Pepper Sauce with Chili Butter

JUMP TO RECIPE >>

I love myself some shakshuka but there is just one problem: every time I think about making it, I am hit with anxiety over how the eggs will turn out. Either I make the wells in the sauce too small and the egg whites end up running away all over the surface of the dish or the yolk ends up breaking or getting overcooked. I have tried maybe over a dozen times and getting those perfect sunny-side-up eggs poached in the shakshuka tomato sauce has felt completely impossible (I am now convinced that all those photos online of perfect shakshuka were photoshopped).

So, I started brainstorming ideas for shakshuka-adjacent recipes that are just as big on flavor and runny egg deliciousness without the anxiety. I feel confident in my ability to make regular poached eggs, so this recipe involves making the sauce and eggs separately and then plating them together at the end to form a low-stress dish that you won’t be able to resist scooping into with a nice crusty piece of toast.

For the sauce, I thought I’d go for something as easy as possible, which is one of those sauces where you literally just throw everything in a blender and blitz it together. Since it is not tomato season at the moment and I have been feeling rather uninspired by the winter produce that is in season, it was a good time for me to play around with just using up pantry items. Whether you are still burnt out from cooking up a storm during the holidays or you are just feeling lazy about venturing out to the grocery store in the cold, this is the recipe for you. The sauce is inspired by romesco sauce, a Catalonian roasted tomato and pepper sauce, but it utilizes jarred bell peppers and tomato paste instead. To make up for the sort of one-note flavors of the jarred ingredients, seasoning is everything in a blender sauce like this! I reached for my go-to all purpose seasoning blend—Spice Tribe’s Haitian-inspired Mama Manje—and it instantly transformed the sauce from tasting rather flat and bland to having incredible depth of flavor. I’ve found in general that this seasoning blend is capable of rescuing anything from blandness with its unique combination of green bell pepper, onion, thyme, cinnamon, garlic, ginger, habanero, and star anise.

And then to add a little something extra to the dish, it all gets finished off with my favorite recipe for chili butter. The dish has plenty of flavor already with the romesco-like sauce and the perfectly poached eggs nestled into it, and a sprinkle of fresh herbs and cheese, but a finishing touch of melted butter infused with Spice Tribe Maras chile flakes takes the whole thing from a casual breakfast affair to an indulgent brunch for kicking off a gorgeous lazy Sunday. There is just something about the flavor that blooms out of bubbling together some salted butter and those chile flakes that is so good with those luscious runny egg yolks. It’s the kind of melted chili butter you’d typically find on top of Turkish eggs or çılbır and I started making it when I developed this recipe for Spice Tribe but I find myself finishing off many dishes this way.

This dish is simple to make but it certainly won’t taste like it! It’s also pretty flexible as long as you capture the basic ideas. Here are the different components that make up the dish:

• The sauce: Kind of inspired by Spanish romesco sauce but way way easier because you just throw jarred bell peppers, almonds, tomato paste, good quality spices, garlic, olive oil, and vinegar into a blender and blend until smooth. You can use whatever almonds you have on hand as long as they are unsalted, and you might even be able to get away with salted almonds and just not add more salt. Don’t skimp on the Spice Tribe Mama Manje blend though, or you’ll end up with something that tastes rather flat and boring.

• Eggs: The soft poached eggs with runny yolks that ooze into the yummy sauce are what make the dish, in my opinion. But if you don’t feel confident in your ability to poach eggs, fried eggs would also work great for this dish. Soft-boiled eggs, boiled for 6–7 minutes, would also be amazing. It’s meant to be low-stress so do what is easiest for you.

• Fresh herbs and cheese on top: A little bit of freshness from some green herbs and some extra creamy umami from cheese are not critical, but they do much to enhance the dish in terms of taste, texture, and visual impressiveness. You can definitely use whatever herbs and crumbly cheeses you have on hand.

• Melted chili butter drizzle: The finishing touch, this is what takes the dish to another level of brunch luxury, to see the spicy butter flow and pool in all the swirls of the sauce. And this extra little step is super easy too—just melt some butter, add the Spice Tribe Maras chile flakes, and allow the flavor the bubble and bloom for a bit before spooning it over your masterpiece.

How to Make Eggs in Easy Red Pepper Sauce with Chili Butter

Ingredients For the Red Pepper Sauce

12 ounces jarred roasted red bell peppers, drained
1/3 cup unsalted roasted almonds, roughly chopped
3 tablespoons tomato paste
3 garlic cloves
1 1/2 teaspoons Spice Tribe Pimentón de la Vera
1/2 teaspoon Spice Tribe Mama Manje Haitian Blend
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt (or to taste)

Ingredients For the Chili butter

1/4 cup salted butter
2 teaspoons Spice Tribe Maras Chile Flakes

Ingredients to Assemble the Dish

4 eggs, poached
1/4 cup queso fresco or feta, crumbled
Fresh herbs, such as parsley or dill, for garnish
Black pepper, to taste
Toasts, for serving

Procedure

Combine all sauce ingredients in a blender and blend until smooth. Transfer to a small pot and simmer on low until heated through and slightly thickened, about 5–10 minutes.

In a separate small saucepan, melt butter on low. Just as butter starts to bubble, add the Spice Tribe Maras chile flakes. Stir gently and continuously until foamy and fragrant. Remove from heat.

Spoon sauce into serving bowl(s). Nestle poached eggs into the sauce and top with cheese, herbs, and pepper as desired. Briefly warm up spicy butter again if needed, then pour over the plated ingredients. Serve with toasts on the side.

Thank you so much to Spice Tribe for sponsoring this recipe! Check them out on Instagram here or visit their website to purchase high quality spices and unique small-batch spice blends.

Recipe: Cheesy Prosciutto and Pesto Puff Pastry Tarts

JUMP TO RECIPE >>

For this recipe, I partnered with Filippo Berio to share an idea for an unfussy snack or appetizer that is perfect for last-minute gatherings during the holidays. These little handheld tarts capture all the elements of a nibble board—two kinds of cheeses, salty prosciutto, a nice savory condiment, sweetness from the pomegranate arils, and herbaceous basil leaves for freshness—but everything is encased in a lovely, elegant looking puff pastry. 

In no way am I trying to knock nibble boards or charcuterie boards, but have you ever tried actually enjoying one of these at a party? You wait for that break in the conversations when someone else is sharing an anecdote so you don’t have to talk, and—excited to seize the opportunity to enjoy some delicious cheese and charcuterie piled onto a delicious crispy cracker—you take that long awaited bite, only for the cracker to shatter embarrassingly as it makes contact with your teeth, causing all its precariously-placed toppings to fly everywhere. Perhaps I can only speak from personal experience but if so, I am saving you from ever meeting that terrible fate by telling you to make this recipe instead.

I always keep a stockpile of Filippo Berio pestos on hand because they are so super convenient. They are great for when I am too busy to make dinner and need something to toss together with the frozen ravioli I always keep in the freezer and I also find them so useful for when I need a bold tasting condiment for things like toasts, snack or salad platters, and sandwiches.

Much like putting together a nibble board or charcuterie board is choosing your own eating adventure, so are these tarts. Each component could be swapped out for something else in the same category that better suits your tastes. Only one of the cheeses gets baked into the puff pastry tart shells, and then everything else gets added after baking. We’re kind of treating the pastry as a slice of toast, but the delicate buttery layers will feel so much more like a special occasion. These tarts are a great way to upcycle what you happen to have in your fridge, and the pesto will really help to bring all the elements together.

Here’s what you’ll need:

• Frozen puff pastry dough: Having a stash of this in your freezer will allow you to make elegant and impressive baked delicacies with minimal effort. I usually thaw mine in the fridge overnight but in a pinch, a brief stint on the countertop should be enough. For this recipe, you just need to be able to easily score the dough, so even partially thawed would be fine if you have surprise holiday visitors; you may just need to add a couple minutes to the baking time.

• Freshly-grated fontina: I love the way the savory, nutty flavors of fontina work in this savory tart, but any smooth semi-hard cheese would work here. Always remember to grate it yourself instead of using pre-grated stuff, for the right kind of melty goodness!

• Burrata: I am obsessed with burrata! There is something about those loose, creamy cheese curds that just feels like such an indulgence to me. If you have trouble finding burrata I would suggest substituting a fresh ricotta, but even a creamy soft chevre would be yummy here!

• Prosciutto: Sliced so thin that you can almost see through it, prosciutto is a go-to charcuterie choice in my household. I think its delicate appearance contributes to the appeal of these tarts. 

• Filippo Berio Classic Pesto: I find that having some kind of tasty herbaceous condiment really helps tie everything together when combining elements of sweet and savory, so this convenient version of traditional Genovese pesto really hits the spot.

• Pomegranate Arils: I love how these let out a nice, juicy, slightly tart burst as they pop in your mouth. Not only are these the sweet component of the tarts, but I also think that adding these plus leafy herbs to any dish instantly makes it look festive, kind of like holly. However, I think swapping in kumquat slices or even thinly sliced pears or apples would work well here if that’s what you have.

How to Make Cheesy Prosciutto and Pesto Puff Pastry Tarts

Ingredients

1 sheet frozen all-butter puff pastry, thawed
flour, for dusting
1 egg, beaten, for eggwash (optional)
1 packed cup fontina cheese, freshly grated
4 oz burrata
2–3 oz thinly sliced prosciutto
4–6 tsp Filippo Berio Classic Pesto
3–4 tbsp pomegranate arils
fresh basil leaves, for garnish

Procedure

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Dust worksurface with flour and unfold puff pastry sheet. Gently roll out puff pastry dough to smooth out any creases and create an even rectangle about 1/6-inch thick. Cut sheet into 4 equal pieces (about 4” x 5 1/2”). Place puff pastry pieces on prepared baking sheet, at least 1 inch apart.

Using the tip of a sharp knife, score a rectangle into each piece of puff pastry, about 1/4 to 1/2 inch inward from the edges. If using eggwash, brush a small amount onto the outer frames only, taking care to avoid excess eggwash from dripping over the edge of the dough or inside the scored line (which would seal the pastry layers together and prevent them from puffing); discard or store remaining egg.

Divide the grated cheese onto the centers of each piece of puff pastry. Bake for 10–14 minutes, or until tarts are puffy and golden. 

Immediately tear up burrata and divide evenly among the baked tarts, allowing the residual heat to melt it slightly. Roughly tear prosciutto and place onto the tarts, then drizzle pesto over each. Top with pomegranate arils and garnish with fresh basil leaves.

Thank you so much to Filippo Berio for sponsoring this recipe! Visit their website to learn more about their authentic olive oils, made to the highest quality standard of excellence and craftsmanship.

Recipe: Chicken and (Chinese) Dumplings

JUMP TO RECIPE >>

Having grown up in a household where at least 4 different languages/dialects were randomly slung around, it is no wonder that I was linguistically confused throughout my childhood. My parents were young kids when Malaysia got its independence from the British, so the English I learned from them at home was the British English (with a Malaysian twist) they learned there, and there were always random words from Cantonese, Hokkien, and Bahasa Malaysia sprinkled in. So imagine my confusion as a child going to school for the first time in America; I thought  “airplane” and “aeroplane” were two different forms of aircrafts and I spent my childhood being a rather quiet kid because I was just so worried about saying the wrong words all the time. Fortunately, I eventually learned enough American English to earn a degree in it, and those days of me being quiet are long over!

Even so, these semantic quirks seemed to continue well into my adulthood. Back when I had a sad job as a textbook editor with no time to go out for lunch breaks, I bought some cans of chicken and dumplings to bring to the office. I guess the image on the can was not enough to inform me otherwise, and I excitedly pictured myself microwaving a nice cozy bowl of creamy American style soup (which I loved) loaded with the wontons from the dumpling soup of my childhood. Up until that point, the only dumplings I knew of were Asian dumplings. So boy was I surprised when out of the can plopped some lumps of solid dough in place of the meat-stuffed purses I imagined.

I grew to appreciate those strange (to me) dough globs bobbing in what I learned was a classic comfort food of the American South. But I always thought that my interpretation of chicken and (Chinese) dumplings needed to exist too! I love having partners like Filippo Berio who are willing to entertain my weird personal stories and support me in turning them into reality. Since we were already breaking away from the norm, I decided to use Filippo Berio Extra Virgin Olive Oil to sauté my veggies and cook flour into a sort of roux-like base that gives this winter warmer its body and heartiness. Olive oils may be associated with Mediterranean cooking, but they can be used to create a variety of dishes from around the world; Filippo Berio offers a whole range of high quality olive oils with different properties and flavor profiles, depending on what type of cooking you are doing. I used their extra virgin olive oil because I knew it would bring a richness to the dish as well as a beautiful golden color; if my soup looks a little more glowy and inviting than the typical pale chicken and dumplings, that’s why!

Some notes about the ingredients:

• Boxed broth is absolutely fine for this recipe, but I encourage you to save up your produce scraps, chicken bones, and leftover Thanksgiving turkey carcass and make your own delicious no-waste broth! You can read about how to do that in my previous post with Filippo Berio right here.

• Filippo Berio Extra Virgin Olive Oil is fruity and grassy and I love it for sautéing vegetables. Though this recipe does not involve making a traditional roux, sautéing the vegetables in this oil and then adding a little bit of flour to the mix is what helps give this soup body and adds to its complexity of flavor.

• I’m calling this recipe “chicken and dumplings” but in this case, the chicken is actually IN the dumplings! Ground chicken and mild leeks are the main ingredients in the dumpling filling. If you can find it, go for ground chicken thigh meat which is more moist. And be sure to only use the tender white and light green portions of the leek.

• I use shaoxing wine and soy sauce for this recipe, not just in the dumplings but to season the soup as well. It is a fusion dish, after all! If you do not have shaoxing wine, you can sub in dry sherry in a pinch.

• If you go to an Asian grocery store for your dumpling wrappers, you may be spoilt for choice. Since these dumplings are going to be boiled, most options will work for this recipe no problem. I usually get the ones that are for potstickers.

How to Make Chicken and (Chinese) Dumplings

Ingredients for the Dumplings

1/2 lb ground chicken
1 cup leeks (light tender parts only), finely chopped
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 sprig (1–2 tsp) rosemary leaves , finely chopped
1 tbsp shaoxing wine
1 tbsp soy sauce
1/8 tsp white pepper
1/4 tsp salt
18–20 round dumpling wrappers

Ingredients for Soup

1/3 cup Filippo Berio Extra Virgin Olive Oil
1 small yellow onion, diced
2 carrots, cut into 1/4-inch slices
2 celery stalks, cut into 1/4-inch slices
4 cloves garlic, minced
1/2 tsp salt, plus more to taste
2 tbsp AP flour
1/4 tsp cracked black pepper
3 cups unsalted or low sodium chicken or turkey broth
1 tbsp shaoxing wine
1 tsp soy sauce
2 dried bay leaves
1/2 tsp dried oregano
1/2 cup frozen peas, thawed
3/4 cup evaporated milk
fresh herbs (such as oregano, rosemary, or thyme), for garnish (optional)

Procedure

To make the dumplings, combine all of the listed dumpling ingredients (except the wrappers!) in a mixing bowl and mix thoroughly. Scoop about 1 tablespoon of filling into the middle of a wrapper. Dip a finger into water and paint a wet ring along the edges of the wrapper. Fold the wrapper in half to seal in the filling, taking care to press out air bubbles. If desired, bring the two sides of the semicircle together and overlap to form a loop, using water to help stick the dough together; or, fold to your desired dumpling shape. Place on a tray lined with parchment paper. Repeat until all the filling is secured into dumplings. Refrigerate dumplings until ready to use.

Add Filippo Berio Extra Virgin Olive Oil to a soup pot on medium-high heat. Add onion and when it starts to sizzle, sauté until it begins to turn translucent. Add carrots and celery and sauté for 1 minute, then add garlic and salt. Sauté until the garlic begins to color and carrots and celery start to soften, about 4–5 minutes. Sprinkle flour and pepper into the pot and cook, stirring, until the flour at the bottom of the pot begins to turn golden, about 2 minutes. 

Gradually stir in the broth, scraping the bottom of the pot with a wooden spoon to scrape up the flour and make sure it incorporates with the broth without clumping. Stir in shaoxing wine, soy sauce, bay leaves, and dried oregano. When the soup begins to bubble, turn heat to the lowest setting and simmer, uncovered, for 10 minutes or until carrots are almost the desired tenderness. 

Add peas and evaporated milk. Stir together and season with salt to taste. Turn up heat to high and gently add the dumplings, making sure they are fully submerged in the liquid. Allow the dumplings to cook through, about 4–5 minutes.

Spoon into bowls, making sure everyone gets enough of all the goodies, especially the dumplings. Optionally, garnish with fresh herbs before serving.

Thank you so much to Filippo Berio for sponsoring this recipe! Visit their website to learn more about their authentic olive oils, made to the highest quality standard of excellence and craftsmanship.

Loaded Sweet Potato Breakfast “Toasts”

GO STRAIGHT TO THE RECIPE ON PETEANDGERRYS.COM >>

For this recipe, I’ve swapped out my usual beloved toasted bread for autumnal slabs of roasted sweet potato and topped them with twists on all the goodies from a big savory breakfast.

• roasted sweet potato slices: These serve as the main carb here, and the vehicle for transporting all the other delicious toppings to your main face hole. Sweet potatoes have that subtle natural sweetness that is in all good fall recipes. Roasting them turns them into soft comfort food, yet they stay sturdy enough to act as “toasts”.

• crispy prosciutto: Crisping up the prosciutto on the same sheet pan while you’re roasting the sweet potatoes turns them into these super savory chips that are like a dainty version of bacon.

• cheddarized scrambled eggs: This is what I call my favorite way to make scrambled eggs. They’re based off Gordon Ramsey’s low and slow method but at the very end before the eggs are fully cooked, some sharp cheddar gets folded in so there’s also gooey, melty cheesiness in the mix.

• crème fraîche: Inspired by the sour cream that tops a perfect loaded baked potato, I finished these off with a dollop of crème fraîche to pull everything together before sprinkling on a little bit of fresh thyme and microgreens for freshness, and some smoky paprika.

Click here to get the recipe on the Pete and Gerry’s site!

Thank you so much to Pete and Gerry’s for sponsoring this recipe!

Recipe: Turkey and Sun-Dried Tomato Stuffed Shells in Butternut Squash Sauce

JUMP TO RECIPE >>

When the weather starts to cool, I feel this uncontrollable compulsion to buy and roast a butternut squash. I know it is totally basic but my brain feels like it has been hard-wired to crave fall squashes with their subtle natural sweetness once it finally starts to feel like fall in San Francisco. Luckily, butternut squash purée is so versatile! Roasted in the oven with a bit of good olive oil, salt, and pepper and then whizzed up in the blender with some boxed broth and nutmeg, it can then be used for so many different dishes just by tweaking the amount of liquid added. A thick purée makes for a lovely spread on toast, a slightly thinner one becomes wonderful fall pasta sauce, and an even thinner consistency gives you a nice butternut squash soup with just those six ingredients.

This year, for my first roasted butternut squash purée of the season, was the first time I incorporated real, freshly grated nutmeg into the mix. Instead of the ol’ spice jar of powdered nutmeg I’ve had in my cupboard for almost a decade, I reached for a real life nutmeg nut from Spice Tribe and it smelled so incredible as the fine shavings were released into the blender. A little bit goes a long way with nutmeg, but it is truly the secret ingredient that puts the fall vibes in the butternut squash purée, and using a high quality version really does make it feel like something special.

I think I have been making a butternut squash lasagna every fall for almost my whole adult life, but this year, I learned of the joys of stuffed pasta shells and I have clearly been missing out until now. I don’t know why but I am utterly fascinated by the concept of a pasta that is shaped just like a seashell being stuffed with loads of cheese, herbs, and other goodies. Whoever first came up with this idea was so creative! I know the classic way to do them is with a tomato sauce but I think that my butternut squash sauce is the perfect base for a fall version.

This version of stuffed shells has smooth butternut squash purée with a hint of nutmeg for the base, and they are filled to the brim with seasoned ground turkey, sun-dried tomatoes, ricotta, mozzarella, and a bunch of herbs reminiscent of a good Thanksgiving stuffing. You’ll be surprised how much filling one of these pasta shells can hold, and biting into one of these is quite a feast of flavor!

When I make savory fall dishes, I find myself reaching for Spice Tribe’s Masa Mole blend. It contains ancho chile, guajillo chile, cumin, cinnamon, garlic, onion, allspice, oregano, chipotle and I think of this blend of warming chile powders and spices as a savory equivalent to “pumpkin spice” when it comes to bringing out all the flavors that I want to enjoy with my fall vibes. I used it to season my ground turkey in this recipe, and it instantly transformed the mince into a cozy, flavorful base for my pasta shell filling.

The making of this hearty autumnal dish has the following stages:

• Roasting the butternut squash: I like to do this the night before since it is safer and easier to run things through the blender when they are cooled. Make sure to roast it until the edges get a little browned and caramelized. That’s what gives the sauce so much good flavor with so few ingredients.

• Making the sauce: Blending up all the roasted squash with freshly grated Spice Tribe Island Nutmeg and some boxed chicken broth transforms it into a smooth autumnal pasta sauce.

• Making the filling: Cooking up the ground turkey with some Spice Tribe Masa Mole seasoning blend brings warm spices and the flavor of smoky chilies into the mix. Lots of herbs help give this filling its robust flavors. The sun-dried tomatoes bring a nice little tartness to balance out the creamy cheeses.

• Stuffing the shells: Par-boiling the pasta shells and stuffing them with the turkey, sun-dried tomato, and cheese mixture is the most fun part (aside from eating, of course). Unlike with dumplings, there’s not a lot of downside to really packing the filling in there; I was amazed at how sturdy the shells were and how much I could cram in them.

• Baking until bubbly and melty: Giving the cheese some time in the oven to melt is what transforms this dish into a completely indulgent, gooey skillet of fall pasta goodness. This dish is not exactly light, but it is delicious!

How to Make Turkey & Sundried Tomato Stuffed Shells in Butternut Squash Sauce

Ingredients For the Sauce

about 2 lbs butternut squash, peeled and seeded
1 1/2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
1/8 tsp Spice Tribe Island Nutmeg, freshly grated
3/4 – 1 cup chicken broth

Ingredients For the Filling

1 tsp extra virgin olive oil
1/4 small yellow onion, finely diced
3 cloves garlic, chopped
6 oz ground turkey
2 tsp Spice Tribe Masa Mole blend
1/2 tsp kosher salt
1/4 tsp pepper
1 tbsp brown sugar
1 cup ricotta, excess water drained
~ 1 tbsp thyme, leaves picked
1 tbsp sage, finely chopped
1 handful basil leaves, roughly chopped
1/2 cup sundried tomatoes*, chopped into 1/4” pieces
1 egg, beaten
1 cup mozzarella, freshly grated

Ingredients For the Stuffed Shells

18 jumbo pasta shells, plus extra for backup
3/4–1 cup mozzarella, freshly grated
~8 sage leaves
1 sprig thyme
cooking spray
fresh herbs for garnish, such as basil and oregano

*Look for sundried tomatoes that are packed in oil with minimal additives.

To make the butternut squash sauce, preheat the oven to 425°F. Cut butternut squash into chunks, about 10–12 pieces. Add squash pieces to a baking dish and add olive oil, salt, and pepper. Toss until the pieces are evenly coated. Bake for 30 minutes, flip over squash pieces, and bake for an additional 15 minutes or until very tender. Allow to cool slightly. (Note: Squash can be roasted the night before.)

Transfer roasted butternut squash and any oil from the baking dish into a blender. Add nutmeg and 3/4 cup chicken broth and blend on high until smooth. Sauce should be similar in thickness to marinara sauce; if needed, add more broth and blend again. Set sauce aside. 

To make the filling, heat oil in a nonstick skillet on medium heat, then add onions. Start sautéing and turn heat down to low once onions start to brown. Continue to allow the onions to caramelize, stirring occasionally, until golden brown, about 4 minutes. Add garlic and sauté for 1 minute, or until fragrant. Turn heat back up to medium and add turkey, salt, pepper, Spice Tribe Masa Mole blend, and brown sugar. Sauté mixture until turkey is just cooked through, about 5 minutes. Transfer to a large mixing bowl and allow to cool slightly.

To the cooled turkey mixture, add ricotta cheese, chopped herbs, sundried tomatoes, and 1 cup mozzarella. Mix together, pour beaten egg on top, and mix thoroughly.

Boil pasta shells according to package instructions for stuffed shells.

Set oven to 385°F.

Add 1 1/2 cups of butternut squash sauce in an even layer to the bottom of a 10-inch cast iron skillet.

Scoop filling into pasta shells. (Be generous; you should be able to fit 1 to 1 1/2 heaping tablespoons in each.) Arrange filled pasta shells in the skillet. Top with remaining sauce, a thin layer of additional mozzarella, a few sage leaves, and a bit of thyme.

Spray a sheet of foil with cooking spray on one side to prevent the cheese from sticking and cover the skillet. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is melted and gooey. If desired, place under the broiler for 2–3 minutes to brown the top.

Garnish with fresh basil and oregano and enjoy.

Thank you so much to Spice Tribe for sponsoring this recipe! Check them out on Instagram here or visit their website to purchase high quality spices and unique small-batch spice blends.

Recipe: Cheesy Curry Noodle Soup with No-Waste Broth

JUMP TO RECIPE >>

For this recipe, I partnered with Filippo Berio to share an easy idea for how we can reduce food waste when cooking at home. Filippo Berio is committed to learning more about sustainability in production practices (including protection of olive trees, olive groves, enhancing olive biodiversity and enhancing production efficiency when creating oil) and they are also committed to helping cooks at home reduce waste in their own kitchens. 

The pandemic and last year’s lockdown definitely changed the way that I grocery shop but I feel very lucky and privileged to say that I was able to develop some positive new habits from it. One of the things I continue to do is hold on to my food scraps and use them to make a flavorful broth. I always saved the roasted chicken or duck carcasses to make into soup (something I learned from my parents, who would usually use them to make a Cantonese soup with pickled mustard greens) but now I also hold on to things like onion peels, bones, herb stems, and any tops and bottoms of veggies that I typically trim off. I keep adding them to a container in my freezer and because of my job, it really does not take long to accumulate enough to make a big pot of broth. The container fills up so quickly after a couple of big shoot days that it really makes me realize how wasteful I was when I wasn’t saving my scraps before; they truly still have so much flavor left in them that would have otherwise been discarded.

The food scraps broth that I made for this recipe works as a fantastic base for anything your heart desires for soup season, but one tip I will share with you is that stirring in one of Filippo Berio’s incredible pestos is an easy way to bring complex flavor to the broth and transform it into a unique soup. I don’t think a lot of people think to use pesto in soup, but there is a ramen place in the SF Bay Area that does it to make a great fusion ramen, and I’ve been so inspired from that to make various fusion-y noodle soups. 

This particular recipe is special because it is a fusion of my and my spouse’s cultures. One of the things that he and I bond over is our love for noodles—coming from an Italian American family, he grew up eating lots of pasta with tomato sauces and pestos while I grew up in my Malaysian Chinese family having stir-fried noodles and noodle soups such as wonton mee and curry laksa. This recipe is sort of like a curry laksa with an undercurrent of homestyle Italian cooking. I used Filippo Berio Grilled Vegetable Pesto in place of a Malaysian laksa paste to bring robust umami to the soup and because of the puréed grilled veggies and the Grana Padano cheese in it, the soup gets a satisfying creaminess that we Malaysians know as lemak, without the use of the traditional coconut milk found in curry laksa. The result is cheesy, spiced (but not that spicy, imo), and very slurp-worthy.

Making this fusion curry noodle soup can be broken down into three phases:

Making the broth: All those food scraps that have been accumulating in the freezer get another chance to give you their wonderful flavors by simmering into a lovely broth. I always make this when I have a roast duck or chicken carcass on hand but if you don’t have one, you can boost the umami by adding a handful of dried shiitake mushrooms. This recipe will yield more that you need to make the two servings of noodle soup described, and you can also prepare the broth in advance. Keep it in a jar in the fridge for a couple of days or reuse a ramen takeout container and freeze it for longer storage.

Transforming the broth into tasty curry soup: Whisking the broth together with Filippo Berio Grilled Vegetable Pesto immediately gives it homestyle Italian flavor and some creaminess. Then, adding curry powder, fish sauce, and sambal oelek brings in some Southeast Asian flavors to make it into a wonderful fusion soup. For the curry powder, I used an Indian curry powder recommended for chicken but even the generic curry powder in the spice section of a Western grocery store would work fine. 

Preparing the toppings: I used Filippo Berio Extra Light Olive Oil to fry some shallots and pan-sear some big shrimp to top my laksa-inspired curry noodle soup. There are so many variations of laksa in Malaysia and there’s no hard rule on what to put on top or even what noodles to use. In fact, many hawker stalls that serve laksa will have big vats of simmering broth and let you choose from a selection of noodles and toppings to add. Whatever you choose to top your cheesy curry noodle soup, Filippo Berio Extra Light Olive Oil is great for quickly pan-frying at high heat to crisp things up for good texture.

Curry laksa is all about cramming as many flavors as possible into a bowl of noodle soup and this fusion version is no exception!

How to Make Cheesy Curry Noodle Soup with No-Waste Broth

Ingredients for No-Waste Broth 

about 1 gallon of food scraps, such as vegetable ends, onion peels, and chicken bones
10 cups water

Ingredients for Soup

2 cups no-waste broth
1/2 cup Filippo Berio Grilled Vegetable Pesto
1 tbsp curry powder
2 tsp fish sauce
2 tbsp sambal oelek, or to taste

Ingredients for Noodle Bowl

1–2 tbsp Filippo Berio Extra Light Olive Oil
1 large shallot, thinly sliced*
6 shrimp, 13/15 sized, peeled and deveined*
1/4 tsp fine chili flakes
pinch of salt
12 oz cooked rice noodles
1–2 boiled eggs, peeled and halved
fresh herbs, such as cilantro and Vietnamese coriander
1–2 bird’s eye chilies, sliced (optional)
1 makrut or conventional lime, sliced into wedges (optional)

* Save these peels for the next batch of broth, or prep these ingredients in advance to use them in this one!

Procedure

To make the broth, combine the food scraps and the water in a stock pot and bring to a rapid boil. Reduce to a minimal simmer and continue to cook, uncovered, for 1 hour. Allow to cool slightly before using a fine sieve to remove the scraps, squeezing out as much liquid as possible before composting them. Cool and store the broth if making in advance, otherwise measure out the amount needed for the soup.

Combine all the soup ingredients in a small pot on low heat. Whisk together until fully incorporated and allow the soup to come to a simmer. Cover and keep warm while preparing the noodle bowls.

In a small skillet, combine 1 tablespoon oil and the shallots. Cook on low heat, stirring constantly, until the shallots are lightly browned and crisp. Place fried shallots on a paper towel to drain. 

In a small bowl, toss together shrimp, chili flakes, and salt. Use the same skillet for frying the shallots and add extra oil if needed. Heat the skillet on medium-high heat, then add the shrimp and cook for 1 minute on each side or until seared and cooked through.

Divide the noodles into two bowls. Pour over the hot soup, then top with shrimp, eggs, fried shallots, and fresh herbs. Serve with extra herbs, bird’s eye chilies, and lime wedges at the table, if desired.

Thank you so much to Filippo Berio for sponsoring this recipe! Visit their website to learn more about their authentic olive oils, made to the highest quality standard of excellence and craftsmanship.

Easy Spicy Chicken Congee

Go STRAIGHT TO THE RECIPE ON RIGHTRICE.COM >>

Today I’ve partnered with RightRice and Nona Lim to share an easy congee or jook recipe. Many of us remember our parents making congee or jook or rice porridge as a cure-all for us when we were sick—but now that we are adults, we have to make it for ourselves when we are feeling under the weather.

Traditional jook takes time but my easy hack will get you a nourishing bowl of comfort much quicker. The trick is using RightRice’s fast and nutrient-packed “rice” and a broth that is already super full of flavor.

Click here to get the recipe on RightRice’s site!

Thank you so much to RightRice for sponsoring this recipe!

Jammy Eggs in Sambal

GO STRAIGHT TO THE RECIPE ON PETEANDGERRYS.COM >>

This recipe was inspired by Malaysian sambal telur (eggs in chili sauce) which I associate with nasi lemak, the national dish of my parents’ home country. However, I altered the idea in a couple key ways:

• tomatoes in the sambal: I don’t think of tomatoes as being common in Malaysian cooking and when I think of Malaysian sambal, it does not using contain tomatoes. However, I find spicy tomato sauces to be so addicting, and I wanted the sauce for this dish to be something that heat lovers would want to keep coming back to, scooping up over and over with their roti or naan. So my version is a tomato-y sambal. If you leave a lot of the chili seeds in, it will definitely pack a punch, but the acid from the tomatoes makes it even more pleasing.

• jammy eggs: With typical sambal telur you tumis or fry/sauté hard boiled eggs, so not only are the yolks fully cooked but the outside of the whites have a unique, firm brown skin from the frying. I prefer soft and gentle eggs that have a luxurious mouthfeel so I opted to nestle jammy 6.5-minute eggs into my tomato sambal for this dish.

Click here to get the recipe on the Pete and Gerry’s site!

Thank you so much to Pete and Gerry’s for sponsoring this recipe!