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French King Cake (Galette des Rois)

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This is a popular January dessert, traditionally eaten for epiphany, but I make it all year round. It is a perfect last-minute dessert, for potluck, dinner guest, or work friend's birthday you almost forgot. It will look like more effort than you'd put in.

The whole dish comprises just two components: puff pastry, and frangipane. Egg-wash/decoration completely optional, but strongly recommended - for 30 seconds of effort, it'll look a lot more impressive!

Ingredients:

2 sheets of puff pastry (~9-inch)
1 cup almond meal
1/2 cup granulated sugar or 3/4 cup powdered sugar
6 tbsp butter, softened
1/2 tsp vanilla extract
2 eggs

Instruction:

Cream butter with sugar just until mixed. Add eggs one at a time, then mix in almond meal and vanilla. Cut out 2 round puff pastry sheets by using a lid or plate as mold. Add the stuffing to the center and spread until there's ~1 inch margin. Brush the margin with egg whites to help the sheets stick. Fold the other sheet of pastry on top.…
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Weekday Pho, Half-assing FTW

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I made a big-ass bone-in ribeye the day before, because I could not pass up a good sale, and there's something inexplicably satisfying about cutting into a steak that is ridiculously thick, at least to my husband. Unfortunately this indulgence left us with quite a bit of leftover.



This is my newest hack to deal with medium-cooked, not-so-easy-to-reheat leftover steak: shortcut pho with powdered spices and boxed broth. The whole thing takes less than half an hour to prepare, curbs the craving, and makes great use of leftover meat and/or herbs. This is a quick alternative to spending 3~5 hours making the real-deal broth. The spice combination will get the basic flavor profile there. Give this a try next time you crave pho on a weekday night!


Ingredients

1 tsp crushed ginger (jarred or frozen perfectly fine)
1 tsp onion powder
1/2 tsp coriander powder
1/4 tsp star anise powder
1/4 tsp fennel seed powder
1/4 tsp cinnamon powder
1 tbsp oil

1 quart beef bone broth
2 tbsp fish sauce
2 tsp …
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3 Ingredient Pumpkin Mochi, Halloween Treat Made Easy!

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This is an unforgettably easy mochi recipe. It will work with  any type of sweet pumpkin/squash - butternut, acorn, kabocha, whatever you have at hand. The core of pumpkin mochi boils down to 2 ingredients: pumpkin, and mochiko, in 2:1 ratio by weight. Everything else is really optional.

I'm making this with a black sesame paste filling, because black & orange just feels more Halloween. But feel free to skip the hassle, this works great with store bought red bean paste or edible cookie dough (the pasteurized kind without baking soda). You can also just skip the fillings altogether and just slice and pan fry the dough, if you're not entertaining anyone.

Ingredients:

mochi dough:
1/2 lb butternut squash (or kabocha/acorn)
1 cup mochiko, aka sticky rice flour
2~4 tbsp maple syrup *

black sesame filling:
1/4 cup black sesame
1/4 cup walnut pieces
2~3 tbsp brown sugar - or to taste
2 tbsp coconut oil **

* you can use any sweetener, honey, brown sugar, agave, zero calorie sweetne…
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