Author: Joanne

Creamed Mushroom Phyllo Pie

Creamed Mushroom Phyllo Pie

Sometimes I get random dish ideas. They stay in my mind until I make them. If not, they become an obsession that borderlines on torture. I don’t know what it is. The yogis call this Bhakti, devotion. Anyway, I don’t think it’s a form of devotion because sometimes it feels like the obsession will drive me insane and I will see no peace. Until I create the damn thing. So anyway, here it is. Creamed Mushroom Phyllo Pie. I used shiitake, oyster, and portobello with a mix of baby kale and baby spinach. Here’s the recipe.

Tofu Bánh mì sandwich with cilantro

Crispy Tofu Bánh mì

The other night I woke up from some type of fever dream. I can’t remember what it was. And I don’t know if I was, in reality, worrying about things that are going on in my life or I just had to pee. After 20ish minutes of attempting to meditate, I figured I should just stay up and… think about things. So I thought about Bánh mì. Maybe it’s cause it has daikon, and daikon makes me happy. But I don’t have meat (I try mainly buy meat for specific recipes which I buy fresh so I don’t tend to keep meat in the fridge or freezer). But I don’t have baguette bread. Or mayo. So Crispy Tofu Bánh mì on ciabatta bread it is. Here’s the recipe. Crispy tofu Bánh mì on ciabatta bread recipe For the tofu 3 slides of firm tofu, pressed to remove moisture (about 150 grams) 1 tablespoon sesame oil 1 teaspoon cayene pepper 1 teaspoon salt Tofu method Press the firm tofu slices in kitchen towels to remove the …

Fried chicken sandwich with pickles and special sauce

Fried Chicken Sandwiches

These are fried chicken sandwiches I tried to replicate from fast-food chains. Living in the south has opened up my horizons in terms of food. For many reasons. I’ve discovered that my favorite fast-food chain is Popeye’s. I used to be anti-fast food for many reasons but now when I eat it, I chose wisely. They’re not hard to make, as usual it just takes time.

Claire Saffitz’ Carrot Cake—and why oil-based cakes reign supreme

This past Christmas I got Claire Saffitz’ book Dessert Person, and I’ve been waiting for the right occasion to make this carrot cake ever since. I riffed off it a little bit so it is not exactly the same as hers, but still quite similar. Claire Saffitz’ Carrot Cake is an oil-based cake, which means it’s much more moist and tender rather than fluffy and chewy. Claire Saffitz’ Carrot Cake Recipe 1 cup crushed pecans 1/2 cup crushed almonds 1lb carrots grated (about 3 cups) 1 cup buttermilk 1 tbsp grated fresh ginger 2 tspsvanilla extract 2 ½ cups all-purpose flour 2 tsps baking powder 1 tsps kosher salt 1 teaspoon baking soda 1 tsp cardamom 1 tsp nutmeg 2 ½ tsps ground cinnamon 4 large eggs, at room temperature ¾ cup granulated sugar ¾ cup packed dark-brown sugar 1 cup safflower oil (variants: vegetable, grapeseed) Spray neutral oil, for the pans Cream Cheese Cardamom Vanilla Frosting (below) Method Arrange two oven racks in the upper and lower thirds of the oven and preheat oven …