Negi Chawanmushi

If there is a food equivalent of a hug, it would be chawanmushi. It's a savoury steamed custard whose egg-to-liquid ratio is borderline deficient which results in an incredibly silky, jiggly, and light texture that barely holds together. I use hondashi with no shame because that stuff's gold. The whole point of chawanmushi is to… Continue reading Negi Chawanmushi

Whole Egg Pot de Crèmes

Food waste is the worst, and leftover egg whites stripped of their happy yolks are perhaps some of the most dejected forms of food waste one might unwittingly find in a kitchen. It feels so, so wrong to pour them down the drain, and let's drop the pretense - the very concept of an egg… Continue reading Whole Egg Pot de Crèmes

Rocha Pear and Candied Ginger White Chocolate Bars

Promised the recipe, so here it is. Not feeling particularly inspired to write today, but for some reason usually that's when the recipes I like the most sort of just...materialize. Blame this brain. I'll shell out for quality dark chocolate any day, but for white chocolate, I couldn't care less. So if the thought of… Continue reading Rocha Pear and Candied Ginger White Chocolate Bars

Coping with Disappointment

For various reasons, people tend to think I have my dumplings together. I am here to assure you of precisely the opposite. An inconvenient alternate hypothesis, you might say, and I would agree. I am not the smartest one in the room. I am not exceedingly gifted in any discernible fashion. I am not the… Continue reading Coping with Disappointment

Rhubarb and Mascarpone

I'm in a Starbucks, sitting at a window seat from which my field of vision spills out like the sun onto a lightly bleached lower Spadina. It's hard to believe the Thursday rain, the February pain. It feels, even if it's not the case, that summer's speaking. It just feels that way. But I still… Continue reading Rhubarb and Mascarpone

Ube Cheesecake

Ube Cheesecake with Toasted Coconut Crust and Blackberries

Quickie post today, recipe only. Ube Cheesecake with Toasted Coconut Crust and Blackberries Makes a moderately tall, 9-inch cake - serves 12 Toasted Coconut Crust: 1 c unsweetened dessicated coconut 1 sleeve Maria biscuits, roughly broken up 1/3 c coconut oil, melted In a skillet, stir the coconut over medium heat until golden, crisp, and… Continue reading Ube Cheesecake