Remember in Green Eggs and Ham when Not Sam I Am refused the titular dish on a train and on a plane? Or how we will not have them here, there, or anywhere? Yeah that’s the exact opposite of what’s happening here.
The earthiness from the mushrooms sautéed with fresh thyme, the sweet nuttiness of swiss cheese, and tangy creaminess of crème fraîche instead of pizza sauce as a base is for lack of a better word, immaculate. In addition to the beautiful flavor balance using a single ingredient as the base instead of making a sauce is such a time saver!
Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.
Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.
While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!
The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???
P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!
Back when I was about 20 I worked at the Lush store in Old Orchard mall right outside of Chicago. For those of you who don’t know, not only is it the mall they hang out in Mean Girls (even if the set is NOTHING like the real thing), but it’s bougie as they come. So bougie in fact they don’t even have a food court, just random nice restaurants scattered randomly throughout.
Most of these restaurants were the type of situation where you pay $15 for a burger at lunch time, and the fries and drinks are a la carte on top of it. But the main beacon of hope for my broke ass was the Auntie Ann’s located around the corner from Lush. It was literally the only thing I could afford in the whole mall to eat, and because of it I developed a weird addiction, maybe even passion for pretzel wrapped hot dogs. To this day I still get pretzel dogs almost any time I go into a mall. It’s in my code at this point.
Since a big point of cooking at home is having stuff you can’t just get anywhere, I added togarashi into the pretzel dough, and on top as well. For dunking I recommend either sweet chili sauce or Chinese hot mustard. This recipe got me 10 hot dogs and a few little pretzel nuggets. Continue reading “Togarashi Pretzel Dogs”→
For the last few months while I have been on hiatus I have forced myself to do something completely shocking, something I never thought I could or would do. And that thing was teaching myself how to cook and eat on a (mostly) vegetarian and vegan diet. I get in real life that that is not nearly dramatic as I made it sound, but to put it in perspective I have had other bloggers describe my blog as “specialty in non-vegetarian food” when nominating me for awards, so I would say my recent dip into vegetable life is worth noting.
So here we have another super beloved, famous recipe of my mom’s. She would make these every Christmas to bring to our family gathering. Pretty much the entire family considered these cheesecakes to be the crown jewel of the holiday feast.