Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.
Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…
Continue reading “[Instant Pot] Roasted Tomato Soup”
This week I warmed up my new kitchen with a batch of what’s become the “house bread” in my life.
Continue reading “[Sourdough] Seediest Seed Bread”
This spring, I’ve been busy getting real about following my dreams… the ones that involve seeking freedom from urban captivity and planting myself in a greener place. I’ve been spending most of my weekends playing out the long-game of our move to the northwest, ferrying across Puget Sound and trekking across the wild Olympic Peninsula in search of a new habitat to call our own.
Continue reading “Sequim Sweet Sequim”
Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!
Continue reading “[Instant Pot] Maple Espresso Creme Brulee”
Today we examine Allium cepa, the humble onion, in a tale of two flavors:
Continue reading “[Instant Pot] French Onion Soup”
Yes, this holiday cookie recipe is a bit late to the party – but I’m sharing it today as my silly food-bloggy way of commemorating some new-life-news: believe it or not, I’m a married lady now! After 11 years together, Grant and I finally made it official over new year’s weekend and held a tiny elopement ceremony overlooking Seattle’s waterfront in a gondola aboard the Great Wheel. Love is magic – feels good, man!
The New Year is my favorite holiday, but there’s one sad thing about January: no more eggnog! If you’re a nog-lover like me, these cookies make a good antidote for the withdrawals.
Continue reading “[Almond Pulp] Eggnog Wedding Cookies”
After a couple more years of living with Instant Pot, my old list of recommended tools has been overdue for a do-over. If you need a last-minute gift for the pressure-cook in your life – or if you’ve been recently bestowed with a fancy new multi-cooker, and perhaps an Amazon gift card burning a hole in your pocket – read on for the tried-and-true stars of my pressure cooking toolkit.
Continue reading “[Instant Pot] Favorite Things: Tools & Extras to Get the Most From Your Multi-Cooker”
When I start cooking Korean food, I have a hard time stopping. Mostly because when I bring home a bucket of kimchi, I want it on EVERYTHING.
The last recipe I posted (Korean BBQ Beef Roast) is an old favorite in my house. After writing that up, I decided to finally tackle a new dish that I’ve been scheming to cook ever since first trying it in a restaurant a few months ago: sundubu jjigae!
Continue reading “[Instant Pot] Sundubu Jjigae: Korean Spicy Soft Tofu Stew”
I was never really exposed to Korean food growing up in Florida, but I learned to LOVE it after moving to San Diego. I lived and worked near the Convoy district, the city’s great wonderland of pan-Asian cuisine, and that’s where Korean barbecue stole my heart. Sweet, salty, garlicky, fragrant with toasted sesame oil, utterly addictive – especially when devoured ssam-style, in lettuce wraps piled with rice and lots of kimchi.
Continue reading “[Instant Pot] Korean BBQ Beef Roast + Ssam”
Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.
A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).
Continue reading “[Instant Pot] Pumpkin Spice Steel-Cut Oats”