Super Simple Miso Soup

Red Miso Soup - Ready in Minutes

Sometimes the simple things in life are the best.  This is no secret to the Japanese, whose food is more often than not stupid simple, with an incredible depth of flavor.

These deep flavors mostly come from the use of umami, or savory flavors*.  Things like miso, soy sauce, mushrooms, and dashi-- staples in the Japanese pantry-- are all high in amino acids such as L-glutamate and 5'-ribonucleotides, which constitute the umami sensation.  Other foods high in umami include ripe tomatoes, beef, chicken, and fermented products such as fish sauce and certain cheeses.

Today, I'll be showing you how simple it is to create great flavor in only a matter of minutes with a favorite of mine: red miso soup.

Mayo from Scratch - Oh, the Possibilities

Let me start this post by saying I hate mayonnaise-- or at least I thought I did.  Then I tried the real homemade stuff and my life was changed... because I gained 50 pounds.  Of course that was a joke, but while I previously never had the desire to take a spoon of the plain stuff straight to the dome, I reconsider when I mix my homemade mayo with some garlic and chipotle, or better yet: with homemade Sriracha.  When you make mayonnaise at home, the possibilities are practically infinite and endlessly delicious.

Panko Crusted Flounder with Dashi Air

Not only is dashi one of the most delicious things on earth,  it's necessary for many Japanese meals and cooking techniques.  Sure, you've heard of soy sauce, sake, and sushi-- but dashi, a kind of stock, is the real star of Japanese cuisine.  You like miso soup?  Well, that has a dashi base.  What about ramen (not the crap that comes in a bag)?  Dashi base.  Even the sweet egg sushi simply called tamago (egg in Japanese) has dashi mixed into it.

Duck Fat Tortillas Revisited

Duck Fat Tortillas w/ Skirt Steak

When I started this blog, the first video I made was for flour tortillas made with duck fat.

Well, like many first attempts, mine could've used some polishing.  For this reason, I've decided to do an update on my tortilla recipe.

I made an entirely new video that is much shorter and is completely devoid of background noise I somehow didn't seem to notice the first time.  The new video also has a little bit more info on how to get your desired tortilla dimensions.

Additionally, I converted the recipe to go by weight, so you can make a batch of any size without worrying.  While this isn't exactly a new recipe, I hope you still benefit from the revisiting of my most popular post.  The taste and texture of a homemade tortilla can't be beat!  Enjoy.

A Middle Eastern Staple: Tahini

If you're a fan of Middle Eastern food, then you've probably heard of tahini.  Maybe you've even gone out and bought a can of the stuff with Jasmine's dad from Aladdin on the front.  Because halva, baba ghanoush, and hummus all rely on this paste made from sesame seeds, maybe you thought you couldn't make your favorite Middle Eastern dishes without shelling out 9 or 10 bucks for the Sultan's brand, but the truth is, tahini is something that takes very little effort and ability to concoct at home. 

Eat Your Veggies - Roasted Brussels Sprouts with Crispy Spanish Chorizo

Even though Brussels sprouts are the runt of the cruciferous vegetable family, these miniature cabbage pack a potent dose of vitamins C and K, as well as cancer fighting properties such as sinigrin, much like the rest of their relatives (broccoli, kale, collards, etc).

Some people despise Brussels sprouts because they've only ever eaten them boiled, which renders the beautifully nutty veggie into a dark and mushy, organic sulfur bomb.  If you fall into that category, consider this a sprout rehabilitation, as you have not really tried a Brussels sprout, but some dastardly perversion.  Not only will we keep a lot more of the nutrients and beneficial compounds of the plant by roasting, you'll  be equipped with a foolproof way of preparing delicious, sweet Brussels sprouts appropriate for casual family dinners, as well as the most formal of dining occasions.

A Classic Dessert Sauce Made Easy - Crème Anglaise

Persimmon Bourbon Pudding on a bed of Crème Anglaise

You may have heard of the five mother sauces of classical cooking (béchamel, velouté, espagnole, hollandaise, tomate), but the truth is there's a sixth missing from that list: anglaise.  While most sauces in savory cooking are based off of the five aforementioned classics, pastry's workhorse is the crème anglaise, or vanilla sauce, as it's sometimes called.  Meaning English cream in the French language, this custard transforms into some of your favorite desserts with very little manipulation.  Ice cream, crème brûlée, and pastry cream are just vanilla sauce with a couple extra steps.

With all this talk about what anglaise can be, I might not be getting across to you that this custard sauce is perfect as is for-- well, you guessed it-- a complimentary sauce to a dessert.  The recipe I show for the anglaise is simple, delicious, and doesn't require any extraneous or complicated steps you often see in other recipes.  Much like the other mother sauces, crème anglaise is a blank canvas to flavor and transform into the application most pleasing to you.

Roasted Curried Cauliflower

This short video post isn't just about giving you a delicious recipe for cauliflower, but a foolproof model on how to roast cauliflower, no matter what the seasoning.

Two Techniques in One: Homemade Croutons and Breadcrumbs

There are three major benefits of making your own croutons and breadcrumbs at home:

1. You now have a use for stale or leftover bread.

2. Your croutons and breadcrumbs will be crunchier, healthier, and more flavorful than the store-bought variety.

3. Endless flavor combinations will keep you and your diners interested and satisfied.

A Better Egg (for Wraps and Sandwiches)

How many times have you sunk your teeth into a breakfast burrito and taken out half the bacon on the first bite?  Worse yet, how many times have you finished all of the bacon before the wrap is done?  Whether it be a fried egg and bacon on a burger or bagel, if you incorporate bacon directly into the whites, you're guaranteed to have crispy porky goodness in every bite.

Homemade Ricotta - Formaggio Facile for Sure

What can I say about ricotta cheese that you didn't already know?  Creamy, slightly sweet, and highly adaptable, ricotta (in one form or another) is a familiar and common item in kitchens across the globe.  But did you know you can make it at home no problem?

Fresh Pasta without the Machine

Though not inherently superior to dried pasta, fresh homemade pasta is always a real treat with endless possibilities.  Not just the sauce pairings or applications, but the shape, size, type of noodle, and ingredients can all be manipulated for a unique meal every time.

How to Sear a Duck Breast (and Render the Fat)

Not familiar with cooking duck?  That's fine, not many home cooks I know are.

Duck Fat Flour Tortillas

Never experienced a homemade tortilla?  Well, brace yourself for these flour tortillas made with decadent duck fat.