https://reebzkitchen.com/blog daily 1.0 2023-01-16 https://reebzkitchen.com/blog/5im48d0ayfl4v9hoo5tmpgtaduhlpn monthly 0.5 2023-01-16 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/ac5e7f7b-8da9-42b8-bcf7-d9255396fc7a/FA072A94-2875-4F70-BE2A-D7F5477C2C93.JPG Blog - Vegan Apple Fritters - Ingredients: Batter: 1.5 cups AP flour 1/4 cup granulated sugar 2 tsp baking powder 1/2 teaspoon kosher salt, 1 tsp cinnamon 1tsp apple pie spice 1/2 cup cinnamon applesauce 1/2 cup soy milk 3 small apples (diced) To make the glaze, in a separate bowl, mix 2 cups icing sugar with 1/3 cup soy milk and 1/2 tsp vanilla extract. You will also need about 24oz of vegetable or some neutral frying oil. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/96a09464-1a98-4b0e-986e-42e01ee2698b/IMG_7379.JPG Blog - Vegan Apple Fritters - Method: To make the batter, combine the 1.5 cups flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 teaspoon kosher salt, 1 tsp cinnamon and 1tsp apple pie spice with 1/2 cup cinnamon applesauce and 1/2 cup soy milk- then fold in 3 small diced apples. In a large skillet, fry pan, or pot, heat 3in of vegetable oil to 360° - it is important to keep an eye on this temp with a thermometer and adjust as needed, as to not burn the fritters. When the oil at temp spoon in apple batter and spread flat as it hits the oil, 3 min or until golden, flip and fry for 2 more min, remove to baking rack. You can also flour a surface and try to make flat dough cakes and lower them into the oil with a spatula, however the batter is fairly wet and I find it easier to just scrape off a large spoon/spatula into the oil using a knife or something with a flat edge. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/2a10603a-f89c-4ec6-a454-cdce4b015db5/9A98E45C-302B-47BD-9587-B9F84FC419FB.JPG Blog - Vegan Apple Fritters - Cool and glaze After frying for roughly 5 min in the oil, remover the fritters and let cool on a baking rack, allowing any excess oil to drip off. Once the fritters are cool enough to handle, simply dip them in the glaze, and let sit on the rack again to let the glaze high. You can repeat this process a second time to make sure they get coated well. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1673896290947-WD8R1W1RFVSK1Z34EPN6/IMG_7380.JPG Blog - Vegan Apple Fritters https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1673896300147-045DRHK3DP0MMBM2DWGY/69551304638__04126685-00C5-4EB0-8F6E-1658AD7ED365.jpeg Blog - Vegan Apple Fritters https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/df93a18b-87d2-4d4c-8470-553cb61faa8e/IMG_7393.jpeg Blog - Vegan Apple Fritters - Enjoy! This recipe yields 6 large apple fritters. These fritters are best fresh but will maintain their crispy crunchy exterior and light doughy interior for several hours if left uncovered. Once they are covered they will lose their crispy outer coating, but not to worry, they won’t last long enough to need to save any! https://reebzkitchen.com/blog/pretzelbread monthly 0.5 2021-03-08 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615216409261-MRPUG93QVQX3VUXMKVIF/IMG_4074.jpg Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - The Dough: Ingredients: 1 pack of Instant rise yeast 1 and 1/3 Cups water 3 and 1/2 to 4 Cups of flour 1 Tbsp Salt A few drops Olive oil That’s it - that’s the base. Add the years to warm water, throw in just a pinch of sugar of you like to help it bloom. Sift the salt over a bowl of flower and incorporate by stirring with a fork. Once the yeast has gotten foamy and bloomed slowly add the water and mix, by hand or with a kitchen aide mixer, adding a little more flour or water as needed until dough is kneaded and firm. Ball up, sprinkle with olive oil so the dough doesn’t stick to the bowl, cover with cling film and a towel and let rise for 60 to 90 minutes. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615217165169-V0DUJ4R5WYGP9GDCTY0B/IMG_4073.jpg Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - The Filling Ingredients: Ground sausage (4 sweet Italian links, casing removed) Half a white onion Half a green bell pepper A few handfuls of spinach When waiting for the dough to rise, in a stovetop pan with a touch of olive oil cook the sausage until browned, then add veg and sauté for about 2 minutes. The spinach will cook down very fast, and you want the other veggies to be a bit firm, as they will continue to cook while the bread bakes in the oven. You want to do this early to allow it time to cool before incorporating the cheeses. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615218367469-28KSA0Y2V13JIYS5Q8U7/IMG_4075.JPG Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - The Cheese! Once the stuffing mixture cools, add: 1 lb of shredded firm mozzarella cheese and 8 oz of cream cheese - plain or with chive/onion Incorporate the cheese and let the stuffing mixture set in the refrigerator for at least 15 minutes so it is easy to manage when stuffing the bread. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615218729370-9XKZN2PXPSWRAGOVN1T4/IMG_4076.jpg Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - Fill the Bread Roll out your dough in a big round and fill the center with your filling in a column down the middle. Then fold over the two sides, don’t seal completely and leave a seam down the middle for the gooey cheese to bubble up out of. Twist the dough at the ends, and use a knife to cut slits in the top to help steam escape when baking and make a guide for where to cut serving pieces. Once your dough is on a non stick tray, mix 1 Tbsp of Baking Soda in about 2 oz of water, and brush the mixture over the top of your bread completely so it’s a bit wet. This mixture is what will give you the dark pretzel crust. Lastly, I like to sprinkle Everything Bagel topping over the bread before putting in the over to add a little extra texture and flavor - plus it has salt already in it which is traditional for pretzel topping. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615219357246-XDHOZUR4TQSYMB815JGR/63561907577__4EE80F5B-0BDE-4F13-B1F8-19BBB187B4A5.jpg Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - Bake Pre-heat the oven to 400º F and place the baking sheet on the center rack. The bread should take between 15-20 min - I like to set a timer for 8 min and then rotate the tray and set for another 8 min - keeping an eye on it for the last few and pulling it out when it gets that nice dark pretzel crust and the bottom is nice and solid. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1615219505271-ERJYPXKOVWYBI5MUBGK9/IMG_4083.jpg Blog - Sausage, Spinach, and Cheese Stuffed Pretzel Bread - Let Cool Before Serving The cheesy, gooey center will be lava hot when you take it out of the oven, so make sure you let it sit for at least 10-15 minutes before serving so the cheese can set a little and you don’t burn your face off. Serve with a dipping sauce, recommend Ranch dip or Marinara, but I’m sure any sauce would be great! This is a very easy party dish to have in your arsenal that will impress your friends whether it’s for brunch, cocktails, dinner, or just watching the game. Enjoy! and let me know how yours came out in the comments below! https://reebzkitchen.com/blog/pizza-time monthly 0.5 2020-11-30 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606757040170-NCRIW9Y0K9J9X5JTYNFO/IMG_9887.jpg Blog - Pizza Time! - First things first: Dough I have tried a lot of variations but the basic dough recipe from The Soprano’s Family Cookbook (as compiled by Artie Bucco) has never failed me. The ratios work out just right for a large sheet pizza, or in this case a Detroit Style that needs an airy thick pan dough. 1 packet of dry yeast 1 1/3 cups of room temp water (optional pinch of sugar to help the yeast bloom) 3 1/2 to 4 cups of flour 2 tsp salt Some notes on dough - I like to use bread flour for pizza rather than regular white flour, especially for pan pizzas. You can mix this by hand or with a Kitchen Aide mixer, I have done both and both turn out great. The real key to the dough rise and consistency is in the proofing time. Turn and kneed your dough until it is elastic and can be stretched out. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606757752148-8S6HDWDHB262KNJX4UQH/IMG_9891.jpg Blog - Pizza Time! - The Pan Ideally for Detroit Style you want to use a steel plan. But in a pinch you can use any 9x13 pan with high edges. I’ve also dabbled in stretching out this dough recipe to cover a larger sheet pan, and in large oven safe skillets as well. Keys to success are: Oil the pan generously with Olive Oil. Coat the bottom and sides, there needs to be a good amount of oil to soak up into the dough. Immediately stretch the dough into the pan before covering to let rise. This will help it to rise in the shape you need it to. Don’t worry if it doesn’t fit perfectly to the corners, as it rises it will fill in. Do this with sheet and pan pizzas to ensure a light airy thick crust. Brush the top with oil as well, so the cling film won’t stick, then cover with a towel and let rise for 2-4 hours. For traditional NY style thin crust pizza, let oil covered dough ball rise in a bowl and stretch out dough before cooking. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606758116719-E98JYQ6N3KHTEQA1E5N7/IMG_9892.jpg Blog - Pizza Time! - The Sauce Make your own pizza sauce. It’s easy. It makes the house smell phenomenal. And for some reason it impresses friends, even though there is so little effort needed. Plus you can jar the extra and store it in the fridge for Pantry Pasta later in the week. Ingredients: 3 tbsp olive oil 4 cloves garlic minced 1 tbsp red chili flake 1 tbsp garlic powder 1 tbsp dried oregano 5 chopped basil leaves 28oz can tomato sauce or crushed tomatoes black pepper and salt to taste Let the garlic and chili simmer to release to aroma, then add remaining ingredients, stir frequently on medium heat, and after 5 minutes reduce to simmer, stirring occasionally. If you like your sauce sweet, you can add a pinch or two of sugar. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760248352-0VSQ7KKNQZK9P7SE1E05/IMG_0803.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760262459-1QWMA8QYBSS63B0839CW/IMG_9894.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760273991-CA84GUCX7GRBO30RI9VK/IMG_0804.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760291500-Q3RGLCAPTW3BW1IQ6ZRN/IMG_9896.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760546446-2J8Q2Z51QEQZ47ZUQP24/A12459A7-6FC4-488E-9293-F572C4597152.JPG Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760576385-4GE9XXIA7BXF2RAGAW4G/IMG_9897.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760609956-MQW3JHZRE5VY7F0R8XXM/9D2A7635-64F0-4B16-A776-0AA5DB4A6753.JPG Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606760615266-ZEX1FHX0YZU0295MKB1S/96B4842B-826C-47F5-ADC7-698E450A5D41.JPG Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606761430284-UYKCMOWKILE3PM6Y9K22/IMG_0814.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606761496994-YBP4BX7W485RXZDW6W44/IMG_0820.jpg Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606761447096-ERIVK96QPKHKWCY4GUYS/CA3D7977-D84D-4A03-9667-A7060E59C159.JPG Blog - Pizza Time! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1606761659692-46V95Y33BG06LBEYV44N/EA9383B3-0C29-4B1E-A859-3C46BCE94D90.JPG Blog - Pizza Time! https://reebzkitchen.com/blog/stewszn monthly 0.5 2020-10-26 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603742268859-LTCQKMQAPO2O7UUASR8V/IMG_0321.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes - Ingredients One thick slice country style ham, cubed 6 sliced thick cut bacon, cut one whole white Spanish onion, chopped 4 medium white potatoes, chopped one bunch green onions, chopped one medium carrot,chopped 6 garlic cloves, minced 4 oz brandy (to deglaze the pot) 32oz chicken stock salt and pepper to taste https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743330041-E5I3LMXO6AQ89GAHZ1E1/IMG_0323.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743330521-216G5LIXBSYFG3KGKUI0/IMG_0324.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743335438-WMTDYDCHFMLZ6TRWD5NR/IMG_0326.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743337573-4ZFO1N1LFV3GXYMUO4UB/IMG_0327.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743338258-KHHZPPYT2NK233B4IFW1/IMG_0328.jpg Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743604620-KVVV6YYYRXCCBOH88OE2/DE361154-D16A-40FB-9A04-66232E325EA6.JPG Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1603743610933-6DQCDRQQY2CDYEUCGH6P/91717BFC-7432-49DC-B977-B9B9E65D4EA3.JPG Blog - Stew Szn: Bacon and Onion Traveler Stew with Potatoes https://reebzkitchen.com/blog/dumpsandgoons monthly 0.5 2020-08-19 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597854811419-B6NTNAO4F66FERMGR574/IMG_1835.JPG Blog - Pork & Shrimp Dumplings and Rangoon two ways - Filling Ingredients pork mince shrimp (shelled, cleaned, and chopped) garlic (minced) onion (minced) spring onion (chopped) carrot (shredded) soy sauce, rice vinegar, ginger salt, sesame oil, and white pepper (to taste, go with your instinct, some may like more of these ingredients than others) https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597855247663-1SJRXGA3EGA8R9PFYC4J/IMG_5078.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways - Dumpling Filling You do not have to cook the filling prior to wrapping your dumplings. Whether you boil them, steam them, or fry them the average cook time will be around 8 min and there will be enough heat generated from the boing water, steam, or oil at 350º to fully cook the inside. If you are nervous if your dumplings are not fully cooked through you can do a simple test by sticking a toothpick in one, if it comes out clean then they are cooked all the way through. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597857059497-75STACW3FVB67ULTY6EE/IMG_2984.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways - Don’t Over Stuff! Overstuffing your dumplings will cause them to burst! I know it’s tempting to try and pack in as much filling as you can, but make sure your ratios aren’t ridiculous. Simply use about a tablespoon of filling for each wonton you’ve rolled out super thin. The thicker the skins the stronger they will be, but also will become much more doughy - so thinner is better, less is more in this case. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597857334061-VZXWD0VTZPACXE3ZFI7W/IMG_9388.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways - Into The Fold My folds were horrendous this first time around, but it is a learning process. You will want to wet the outer edge of the dumpling dough with water to make sure it seals, and I attempted a “lucky 8” with eight pinched folds gyoza style along the top. As you can see, some were better than others, luckily the shape does not effect how delicious these tasted. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597857676233-L604YYK5DWGH77JWNZIP/IMG_4909.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways - Cooking I went with the half fry half steam potsticker method. Add a teaspoon of oil (I used olive oil with a few drops of toasted sesame oil for flavor) and set your dumplings flat side down. Let them fry four about 4 or 5 minutes on medium heat, then add 1/4 cup of water and cover. Be carful when adding the water, any remaining oil in the pan will cause it to spit, so stand back and gently pour down the side of your fry pan immediately covering the pan and allowing the water to steam. Once the water has evaporated your dumplings are ready to eat! I used a gyoza soy and vinegar dipping sauce as well as a Vietnamese fish sauce vinegar and a Thai sweet chili for dipping sauce options here. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858372494-U408CVW2PIYTI90QTZJL/IMG_8996.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways - Ingredients store bought frozen wonton wrappers vegetable oil for frying Sausage Pepper and Onion Rangoon ground Italian sausage green and red bell pepper (diced) onion (diced) mozzarella cheese (shredded) 1/2 tub plain cream cheese Crab Rangoon 8oz can or jar of lump crabmeat spring onion (chopped) 1 tub of scallion cream cheese https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858332752-J08JEA2YF8JXPDME7FQE/IMG_8998.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858339560-917XFT9WQVCEJEU219DL/IMG_8999.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858340099-CYZMGQABW8EHCWZY0AH4/IMG_9001.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858341738-FAOGQ14JNC5CAG83DK79/IMG_9002.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858805355-CTL2NGL0GKUNCKDJUSYI/IMG_9003.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858806375-AUQLJJEZ7RG9XGCXO2MK/IMG_9004.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858810418-V1YI7G8DQRK2FISHWPIJ/IMG_9005.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597858812550-SW5MIQYL6QPPHF0LA9VA/IMG_9006.jpg Blog - Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597859003129-9J0LAD0RMRUWC24GIMTQ/IMG_9007.jpg Blog - 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Pork & Shrimp Dumplings and Rangoon two ways https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1597860132506-QS1ZN4LQQ9D3TBK0ZAXP/B47F2311-DC0F-4B59-BA46-9FD5C65DFF84.JPG Blog - Pork & Shrimp Dumplings and Rangoon two ways https://reebzkitchen.com/blog/i9ail67jh2drz6zfnpn2iyi17vqsxe monthly 0.5 2020-08-02 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1596393039385-5DALHD5H9CVTORZWUXOJ/IMG_3177.JPG Blog - Covid19 Canning Gallery https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1596393008803-D9G08DPHN1JOT5EMFRIT/60651812353__46316F92-37C3-48A8-B939-2A966AAF84FA.JPG Blog - Covid19 Canning Gallery https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1596393026249-WXEW7UOMDGNHGOY5JRGQ/CF3C8BF5-00B0-4DE9-9C33-F28136467B3C.JPG Blog - Covid19 Canning Gallery https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1596393026574-HO87CGSCFD9CKRF9U6GH/CD6BE73B-B2C0-4A97-8701-F9D2DEE879B7.JPG Blog - 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Stir Fry Beef Two Ways I recently hit a small gold mine at my local international market in the Japanese aisle - Bull Dog Worcestershire sauce. I mentioned the controversial sauce in my last blog about korean fried chicken - controversial because I have also written about Lea and Perrins being the standard for Worcestershire sauce - I stand by that. But if you can find Bull Dog, it’s the top shelf special occasion version to the known favorite. I’ve also recently discovered that hanger steak is a very underutilized cut of beef if prepared properly. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593530121666-4ABJ7VZNDHOIRAISNH97/61366031483__3E0935FD-37C6-461D-A440-318960959495.JPG Blog - Stir Fry Beef Two Ways - By “prepare properly” I mean long marinade, for 24-48 hours. Marinade Ingredients: 1-2 tbsp good miso paste 1 tbsp good Worcestershire sauce 2 tbsp soy sauce 6 cloves roughly chopped garlic 1 shot vodka Thinly slice your steaks, chop your garlic, and combine your ingredients in a mixing bowl, let sit in refrigerator format least 24 hours. When marinating proteins always use some sort of odorless, flavorless alcohol in the marinade. The alcohol helps begin to break down the protein cell structure giving you a much more tender meat when cooking. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593530617732-KO33NXJMRK6BSZ4K7ER1/IMG_1394.JPG Blog - Stir Fry Beef Two Ways - Cooking: I simply cooked these off on high heat in a stovetop skillet with onions. You will want to add a dash of oil - I use olive oil with a touch of toasted sesame oil to add to the flavor but any oil with a high smoke point will work. Because the meat is sliced fairly thin the steak won’t take long to cook. Two to three minutes on each side for medium rare. You are also going to want to shake off the marinade before adding your cuts to the hot pan and be sure to reserve the remaining marinade to make your sauce. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593530897321-2XSKL2AB8W9HFC96NXIT/IMG_1952.JPG Blog - Stir Fry Beef Two Ways - Sauce: To make an easy sauce from the remaining marinade simply remove the beef from the skillet. I left the onions in to help with flavor and caramelizing them, but that is optional. You are going to want to add a 1/2 cup of water to the marinade because of the high salt content of both the Worcestershire and Soy sauces. Keep the pan on high heat and continue stirring to reduce. Add a starch slurry using corn starch or potato starch to help thicken the sauce. A goof rule for sauce is when you think you have reduced it enough, reduce it for 2 minutes longer. It is always misleading how loose a glaze or sauce still is when it is bubbling. Add the meat back in the pan to toss in your garlic soy glaze and spoon the remaining sauce over the top of the plate. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593531165274-1WZ8LJBHTDAW5832AJUT/IMG_3999.JPG Blog - Stir Fry Beef Two Ways - Serve: Pile the beef and onions high on any soft bread. In this case I just used sesame hamburger buns, but hoagie rolls or Kaiser rolls wether toasted or soft would be just as good. These saucy sandwiches get messy so make sure you have plenty of napkins on hand, but they are a hearty and wildly flavorful bite! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593545367121-W1GEOMHI7XQU9P3NOH9G/IMG_8717.jpg Blog - Stir Fry Beef Two Ways - Ingredients in my recipes are always meant to be a guide, add your own signature flare to make it your own. Marinade: 2 tbsp mirin 2 tbsp dark soy sauce 1 tbsp Bull Dog Worcestershire sauce white pepper to taste 1 raw egg (to help thicken and bind) 1 shot vodka 8 cloves garlic (minced) 1 medium ginger root (minced) cornstarch slurry (to thicken the remaining marinade into sauce after cooking) https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593545871959-7DQOW90XLJPPLX268R9W/IMG_8128.JPG Blog - Stir Fry Beef Two Ways - I am fairly new to wok cooking and am still learning the techniques. I wouldn’t recommend using a wok unless you are using a gas flame. Even then usually a wok requires a specialized burner. I remove the lid to my gas burner that distributes the flame evenly so instead I have a single torch of high volume fire to heat the wok properly. This probably isn’t safe, since most wok cooking stations are controlled by a gas pedal and have constantly running water to reduce risk, therefore I do not recommend doing it, but otherwise it will be very difficult to get the wok to the proper heat. Another aspect of wok cooking is having to cook off your dish in stages. I failed to take a photo of cooking only the beef, and then removing it, then cooking only the asparagus and carrots, and removing them. The third thing to hit the wok were my aromatics, the garlic, onions, and green bell peppers, as you can see from the steak residue left from earlier.. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593546139073-CKXGTZZYQI8XBPEJVS7I/IMG_2911.JPG Blog - Stir Fry Beef Two Ways - Once the aromatics cooked off in the remaining oil I added in the dried chilies, the remainder of the marinade, as well as a 1/2 cup of water, and cornstarch slurry to help thicken. The original marinade turned stir fry sauce is a spin on classic teriyaki, that traditionally is made from soy sauce, mirin, and sake - this version used vodka and Bull Dog Worcestershire sauce as well, and kicks up in flavor even further with the addition of the aromatics. You can add a pinch of sugar to sweeten, more chili oil or flake for spice, sesame oil for fragrance, even orange juice or citrus as acid for a sweet and savory balance. The options are only limited by your imagination. Heat and reduce the sauce to a thick glaze. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593546296751-JVE9HZKQ5G7VZEHM64J5/IMG_3098.JPG Blog - Stir Fry Beef Two Ways - Once your sauce is thickened to your liking, add the previously cooked off meat and veg and toss to coat completely. I added chopped scallion at the very end for more texture and flavor. The key to this kind of cooking is layering the textures. Make sure when you first cook the carrots and asparagus you only par cook them, maybe for 3 min in the wok. They will finish when you add everything together at the end, and it will ensure you have some textural crunch and freshness to the dish. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1593546534250-894NRMSK7V99OXUM9IBS/03827C8F-F52F-4B8C-A83A-9B61123E7691.JPG Blog - Stir Fry Beef Two Ways - I served this stir fry over white rice and topped with some togarashi Japanese pepper flake. https://reebzkitchen.com/blog/korean-style-fried-chicken-wings monthly 0.5 2020-08-03 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591553948074-8TCZW2B482Q6IZQS0TFD/IMG_1109.jpg Blog - Korean Style Fried Chicken Wings ReebzKitchen Korean Fried Chicken https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591553996581-F6I2ZJJHP9N4BFYZA4TI/IMG_9793.JPG Blog - Korean Style Fried Chicken Wings - Start with these ingredients as a guideline. You know by now I rarely use measurements and always encourage you to add or remove items to make this recipe your own. This is just a rough guide. Any cut of chicken (I used wings) garlic miso paste gojuchang good soy sauce siracha a pinch of sugar https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591554354600-BN2OKTGM0Q6LBF9J6UCN/IMG_6853.JPG Blog - Korean Style Fried Chicken Wings - Marinade: Finely chop or use a garlic press to mince a desired amount of garlic. I made a dozen wings, and used about 8 pieces of minced garlic in this recipe. I added about 2 tablespoons of miso paste, I like Marukome Boy brand Koshi miso, it’s rich and flavored with dashi but not overpowering, a very balanced miso. Add an equal amount of gojuchang (korean condensed chili paste - note gojuchang is not very spicy at all on it’s own, commonly referred to as “Korean ketchup, it’s mild in spice but packs a delicious chili flavor) about 4 -6 tablespoons of soy sauce, 1/4 cup water with a teaspoon of dissolved sugar, a few squirts of siracha for a desired amount of heat, and the secret ingredient: a shot of vodka. You don’t want this marinade too runny, it should be looser than a paste, but not much. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591554625430-AF2ZJQTRHM92X348E6OM/IMG_7994.JPG Blog - Korean Style Fried Chicken Wings - Why add vodka? I’ve learned that in a lot of asian protein cooking there is an addition of some kind of alcohol used when marinating before cooking. Vodka happened to be what I had on hand at the time, but soju or sake, even white wine, any neutral spirit would work. When you deep marinade protein for 24-48 hours and use alcohol in the marinade it helps to start breaking down the cellular structure in the protein. The alcohol will cook off with the heat but because of the break down that occurs in the marinating process this technique will leave your meat extra tender and juicy. Do this with steak and pork in addition to poultry for a better mouth feel with the meat. I marinated these wings for 24 hours, rotating them ever 6 hours or so. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591554898766-F1PU8PZ52QTIJLNODWI5/IMG_0645.JPG Blog - Korean Style Fried Chicken Wings - Select the right starch for the batter I’ve found the a lot of asian deep frying cooking applications use a very fine starch for the batter. Since the chicken was already wet from the marinade I didn’t bother with an egg wash, simply rolled the wings in potato starch. Corn starch or tapioca starch are good alternatives if you can’t find potato starch, but the reason I like using potato is because when it fries you get a slight potato chip flavor in the crunchy breading exterior. These wings were breaded extra heavy, I dipped them in the marinade and starch twice, which is why it was so thick. Once is enough but I wanted to ensure an extra crunchy exterior. You will want to knock off as much loose starch as you can before dropping them in the oil. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591555220433-BBSBFCAWTMFHI84CXDDO/61257092795__ADB75828-A7CB-4C12-B80C-5D93FF84A4B6.JPG Blog - Korean Style Fried Chicken Wings - Frying I used canola oil in my stovetop dutch oven this time, but sunflower oil, peanut oil, or corn oil, anything with a fairly high smoke point will work. Make sure your oil gets up to 375º F before dropping the chicken. I had enough room to get a dozen wings done in two batches, and because wings are a small cut of the bird, they only needed to be in the oil for 3-4 min. Cook time may vary depending on which part of the bird you use. They will be floating and golden brown when done. Fish them out and let dry on a drying rack so air can get underneath as well, and to avoid a soggy bottom side.. Don’t worry, the cooking heat gets locked in. The chicken will still be very hot even after sitting out for 10 min before serving. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591555721940-63XZEYW2I5HOUF6DQVTP/61247037360__9D5937A6-6330-4614-8CC4-90A74215C9F0.JPG Blog - Korean Style Fried Chicken Wings - Have a good dipping sauce These wings are already packed with flavor from a day in the marinade. You could argue that a dipping sauce isn’t necessary, but who doesn’t love dipping their fried chicken? Isn’t that part of the experience? The options are endless, a sweet and sour sauce or a sweet chili sauce would be delicious. Something briny like a black vinegar with some ginger sliced in would be great, or even a simple soy sauce. Ranch, although not my first choice, would probably be good against the heat if you used a little extra siracha in the marinade. But be creative here, a chance to really kick it up. I didn’t make a sauce this time because I was lucky enough to get my hands on a bottle of Bull-Dog. This worcestershire sauce may be the best on the market. I know that’s a controversial statement after blogging about the importance of Lea and Perrins Worcester Sauce, but I will totally deflect by simply mentioning just because something is the “standard”, does not mean its the “best”. If you can find yourself some Bull-Dog it is worth every penny of the marked up import tax price, and you will NOT be disappointed. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1591556381219-N4WMY5LIACTGM6SPE8WP/IMG_3029.JPG Blog - Korean Style Fried Chicken Wings - Insanely crispy, tender and juicy Korean chicken This simple method with a billion different flavor adjustment options will be sure to impress your friends. The methods are easy and take minimum work on the front end preparation. Combine a bunch of ingredients in a bowl or ziplock bag and let rest in the refrigerator for a day. They were almost too crispy, I will caution that next time I make this I will only batter the wings once, but they were full of flavor and a big hit. Enjoy, and let me know how they come out in the comments! #ReebzKitchen! https://reebzkitchen.com/blog/crispy-garlic-seasonings-and-infused-oils monthly 0.5 2020-08-03 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589919937611-8YKVE9UOGIAZU2C46D8Y/IMG_0757+2.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589919959367-MZK79L1BHY7EP4GQAX5M/60407721719__77C7A02C-754E-4AE9-9025-8B00DFFF611B.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589919965486-254AVN4AEQHRH4SZNCEJ/3CF68E77-B0B2-47A5-AB74-9E95B273D416.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589919975510-6Y4LHWRJL1N4TO52V1O0/8F64D057-E2B3-4E0A-8409-B16A1693E61E.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589920706295-L0Q7M0XRFKY9EQ6HIE35/IMG_7820.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589920814728-NV7RR68KZWZ7NB8CVKZE/IMG_5598.jpg Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589921784333-E2GWFHS70AGLORC5FC6G/IMG_6334.jpg Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589921789301-EJZ8KL4L0KIC6HH8H8AZ/IMG_6335.jpg Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589921796107-YJS0FK95QV3H6XDUQOOD/FullSizeRender-20.jpeg Blog - Crispy Garlic Seasonings and Infused Oils https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1589921880531-SLQQP4P3LFFVBWL2G172/IMG_9024.JPG Blog - Crispy Garlic Seasonings and Infused Oils https://reebzkitchen.com/blog/roasted-tomato-and-garlic-soup monthly 0.5 2020-05-07 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588880149136-PY5IC1NPDKA4ZE6EFVJL/IMG_5622.jpeg Blog - Roasted Tomato and Garlic Soup I got my hands on some gorgeous on the vine tomatoes from Canada. Pretty sure these were hydroponic, because it’s rare to get such beautiful and flavorful tomatoes in April. Additionally, 3 heads of garlic and some fresh thyme. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588880359565-Q05DKE0W3RZZ72HBS56S/IMG_5624-1.jpeg Blog - Roasted Tomato and Garlic Soup - This recipe yielded 10 16oz jars but you can modify the ratios to your needs and taste, this is simply a rough guide- I am a firm believer that you should be experimenting in the kitchen and constantly tasting and adjusting your recipe. Halve the tomatoes, cutting out the stem core, also halve the garlic, and add a few sprigs of thyme. Drizzle with olive oil, (oil the pan as well) and season with salt and pepper. I roasted these off in the oven at 350ºF for about 45 min. You may need to raise the heat towards the end to get the desired roast. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588880579480-S5SKLGF5LXE3TYBM0BSN/IMG_5625.jpeg Blog - Roasted Tomato and Garlic Soup - When the tomatoes and garlic are roasting in the oven, use the time to prep your other ingredients: 3 Tbs of olive oil 3 small onions (diced finely) 1 lage carrot (shredded, microplane is even better) basil (optional) salt and pepper 12oz tomato paste 3Tbs sugar 40-48oz of vegetable stock https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588880790837-L3HWM2IHNP1FHAQMQAQ4/IMG_5626.jpeg Blog - Roasted Tomato and Garlic Soup - In a large soup pot or dutch oven, add all of the ingredients except the soup stock and mix into a soup base paste to cook off on medium-low heat. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588880957391-TVUVY0ETVIIDAIEZH3AA/71A8B277-B772-41BF-A974-0DEED5BABC6F.JPG Blog - Roasted Tomato and Garlic Soup - Once those beautiful tomatoes are roasted off add them right to the soup pot. Use a potato masher or wooden spoon to break up the tomatoes and get all those delicious juices out. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588881239665-D3HNX4R70FBMBIWXFU59/IMG_5633.jpeg Blog - Roasted Tomato and Garlic Soup - Remove the garlic skins and add the cloves to the pot, shake loose the thyme from the stems, and combine in the pot with veggie stock. Blend until the soup is at your preferred consistency. (Photo is pre-blend) More veggie stock means a looser soup. From here season to taste with salt, pepper, and sugar until the acidity of the tomatoes is balanced. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1588881447824-YAFNBBX9TQHLPC3Q7KYA/88E3089E-2E84-43CD-B593-1A0301889E40.JPG Blog - Roasted Tomato and Garlic Soup - I find this recipe to be best with a gooey grilled cheese sandwich, but as I mentioned above its wildly versatile and very easy to make. If you can this soup you do not need to freeze it. The natural acidity makes it shelf stable when properly vacuum sealed. A fantastic comfort food with simple ingredients that when combined the right way is packed with flavor. Enjoy! https://reebzkitchen.com/blog/pantry-pasta monthly 0.5 2020-04-24 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587413442112-FOJZT2ZZXCL8RKZFT1JL/111.jpg Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587413362043-9DGVE9U7CE7DXD676NJR/1.JPG Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587413411860-MWXD76QIJ332TNK8ZOYY/11.JPG Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587414515741-YG9U7FK6454GX1DZCNX4/a.JPG Blog - Pantry Pasta - Cheese Tortellini with Italian Sausage and Asparagus Only 6 ingredients in this one: the cheese tortellini were store bought, you know, that Italian guy that looks like Junior Soprano on the package in the deli section. I had a few loose sausages, a half serving of unused asparagus and just made a sauce from some tomato paste, a can of tomatoes, onion, garlic and salt and pepper right into the fat that cooked off the sausages. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587415067079-ICHDGPM686V1ZD3L6FPD/IMG_2662.jpg Blog - Pantry Pasta - Variation: If you have a jar of sauce in the pantry, you just saved yourself a step. But never be afraid to kick up a jar of sauce by adding to it. Garlic, red pepper, onion are obvious, but a little brown sugar and a dash of cayenne pepper can really change the game. This variation has spinach instead of asparagus with a simple jarred marinara and sausage. Frozen peas, green beans, even the mixed veggies with the addition of corn and carrots are all great alternatives to fresh greens. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587415207068-OLKMOBVQ0JTYPL11KOVN/1195B1FF-F1A3-4AEF-8687-318B152460CC.JPG Blog - Pantry Pasta - Penne alla Vodka with Spinach and Parmesan Vodka sauce is unbelievably easy to make: 1/2 cup butter 1/2 cup vodka 1 diced onion 2 cans diced tomatoes 1 pint heavy cream In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes. Make it your own, add garlic, red pepper, whatever you want with the can tomatoes. Once you boil your pasta add a few spoons of sauce to your skillet, add the pasta, throw in some spinach and toss. Turn off the heat, cover for 5 min so spinach can steam, and shave your favorite hard cheese over the top- you got penne ala vodka at the perfect temperature to dig right in! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587415776244-N5PRCMHW9NPX5EYUCO65/E9224C5C-CC24-4B1D-8BDE-C55598DEF5A5.JPG Blog - Pantry Pasta - Mac and Cheese with Broccoli and Sausage Don’t like tomatoes? No problem. Cheese sauce is simply butter, cream, and melted cheese. I boiled off this macaroni, and added it in with some blanched broccoli and a chopped up, already grilled, leftover sausage. Give it a mix and you have a slightly less guilty version of mac and cheese. I almost always add something green to my pasta so I can feel good about a carb heavy dish. Zoodles are a diet fad that are not actually good. Stop fooling yourself. You can’t spirilize a zucchini and say it’s “just like pasta” - that’s a bold face lie and you know it and you should be ashamed of yourself. Your mother raised you better than that. But replace half your portion of pasta with some hearty veg and we can come to an agreement. (This said I understand some people may have dietary restrictions, and there are a number of grain free alternatives to pasta available.) https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587416274376-NA80L8LHUEG0Q15DWV0E/ee.JPG Blog - Pantry Pasta - Gourmet but Not As much as I love experimenting in the kitchen, there are days when I just don’t have it in me. Maybe you are tired from homeschooling the kids all day, maybe you just don’t have the inspiration to take a shower never mind make an 8 hour Sunday gravy, maybe you’re reading this it’s 4/20/2020 and you’re you’ve got the munchies but concentration and technical skill are not a strong suite at the moment … the point being, it’s okay to cheat. I cheat in the kitchen all the time, but even if you are cheating, presentation is key - you eat with your eyes first… so if you want to impress your partners or roommates or parents or kids - just church it up a bit. Frozen meatballs, a box of dry spiral pasta, a jar of marinara sauce and a little broccoli and spinach. Hit it with the parmesan, even if it’s that Kraft sawdust in the green can (gross, but hey if that’s your vibe), a little oregano and crushed red pepper and you can easily look at least as good as Olive Garden! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587417338886-73Z20FZNE4W1DL83OA01/ddd.jpg Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587417346205-BXGQ3ZI58ABYRZ9M3TLJ/dddd.jpg Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587417353790-4U0495LXOGDQN8V6UU2G/d.JPG Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587417363295-WZIDSBTYUEKOH7L97HMA/dd.JPG Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587417640366-7FBJPZN2EJGRNYQ42BRM/39170ACF-3DCC-4D54-A4A1-151C60DFC7DD.JPG Blog - Pantry Pasta - Speaking of Ramen… If you are surviving on .39¢ instant ramen packs there are tricks of the pantry pasta trade to move beyond the msg flavor pack into something a little more refined. Make a sauce for some dan dan noodles. Get a pan going on medium heat and mess around with some flavors! Use soy sauce and water as a base and add your favorite combo before heading back to Marvel vs Capcom: chilis, ginger, garlic, fish sauce, oyster sauce, Chinese five spice, tomato paste, sesame oil, chili oil, toasted peanuts, spring onion, seafood, chicken, or beef stock, the options are literally only limited to your imagination. You can always use a cornstarch slurry to thicken any sauce. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587418412380-FBL34AJ4I2LCC380AZ28/93520394_145270230332940_7314183800185946112_o.jpg Blog - Pantry Pasta - Still Not Gourmet, but… Making your own broth that is better than the flavor pack is easy, this ramen looks (and tasted) really, really great - but the simple additions of a piece of left over pork loin I sliced thin and hit with the torch and a few bits from a bag of frozen veg, the real star of this super cheap meal, the soup, can most likely be enhanced by what you have just laying around. This broth is a miso base (I always have miso on hand) a teaspoon of chili flakes that were packed in sesame oil, and a dash of soy sauce. I still added 1/3 of the msg flavor packet, because sodium is delicious too. But use a can of soup stock, add a little bonito flake, use some deep fried garlic as a topping - crank it to 11! https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587419224587-RAXKHFWVPNCFMBBVBKH8/ttt.JPG Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587419298610-XK1901JI5MEDTA8P5QJY/t.jpg Blog - Pantry Pasta https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587419240680-30DXPZTZ8DLDNE10ADTD/tt.JPG Blog - Pantry Pasta https://reebzkitchen.com/blog/cooking-and-canning-in-the-current-climate monthly 0.5 2022-04-11 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585592601120-TY70CKRMV35BKE3NFALG/IMG_4649.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585592608353-G5UH4YHNG42EJZY6FGRF/60649873529__3EE83AEA-9E7D-4415-8972-B2AEAA0AD8E2.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594003166-E2Z290KT5XX8XSF22KB9/IMG_4656.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594017701-PK8E9GIYGQAQ140F0QER/IMG_4654.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594024666-4B9ENXICVMC8HZ6G0BWX/60651414990__EAFD2965-28CB-4700-8139-9C63CC47434B.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594046311-DL69MQXFDQ5WNEPLLHKJ/CD6BE73B-B2C0-4A97-8701-F9D2DEE879B7.JPG Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594059263-BE55IHL326WOW863INKO/60652590383__1780C088-6D6A-477D-97B5-4B3015108423.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594066108-X7EQJHTFSM5HCIPW356N/60651812353__46316F92-37C3-48A8-B939-2A966AAF84FA.jpeg Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594601800-YD86SGA448CF23UGU7UL/CF3C8BF5-00B0-4DE9-9C33-F28136467B3C.JPG Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594608336-30VYI5IRKWMGN6E7KMIT/C6DE2FD5-DDE3-42D4-A710-0B210E62C44D.JPG Blog - Cooking and Canning in the Current Climate https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1585594710892-KY9QU5JGHF1F5ACJS490/73CCDBB0-C3AF-45F6-8182-451CC7C5854F.jpg Blog - Cooking and Canning in the Current Climate https://reebzkitchen.com/blog/kogi-inspired-burrito monthly 0.5 2020-11-02 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583241860761-SFMDGGBPWP4NIQ0GDL0A/IMG_4191.jpeg Blog - Kogi inspired burrito - Ingredients 2 teaspoons olive oil Ground meat (I used turkey, any mince will work) 4 cloves garlic, minced half onion, sliced half red bell pepper, sliced 3 oz kimchi, chopped 2 generous tablespoons of gojuchang 3 tablespoons soy sauce white pepper to taste flour tortillas steamed white rice taco blend shredded cheese leaf spinach siracha chili sauce kewpie mayo https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242521512-5RP6LDPYM00X9MQMNWZR/IMG_4192.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242520952-K93V3LRRK9ZKAS4LL4ES/IMG_4194.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242845110-SG0ZMMBGHOSY5C9TB0G8/IMG_4197.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242863991-SPRIJDB2HE6PSBD7E9EI/IMG_4198.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242864390-3PO1L1FHASB42690P0I8/IMG_4199.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242881321-8X7BMVCLA6G226PJGQZE/IMG_4200.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242881826-74D3BXLTR94CRK7VUCFF/IMG_4201.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583242894032-GND1L6EFCLFN4P3DVN3E/IMG_4202.jpeg Blog - Kogi inspired burrito https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1583244128772-VDS3UBYK39JF4M7BYQJN/BC0A2772-0820-4EB1-8005-B9202DD2C444.JPG Blog - Kogi inspired burrito One of my tastiest fusion combos to date. Check out The Chef Show, get inspired, learn a new technique, never stop being creative in the kitchen! https://reebzkitchen.com/blog/french-onion-soup monthly 0.5 2020-10-28 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1582656451042-ZFKQQ11K2L8VAFNX97D4/IMG_3896.jpeg Blog - French Onion Soup - Ingredients: 6(+) Onions (variety of your choice, I used 1 red onion, 2 vidalia onions, 1 Spanish yellow onion, 1 white onion, and a handful of shallots) 4 tablespoons olive oil 4 tablespoons of quality butter (KerryGold) 8 cloves garlic 48oz beef stock 24oz beef bone broth 1 cup Sherry wine 1/2 cup brandy 2 bay leaves fresh thyme salt and pepper to taste Worcestershire sauce https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1582657204354-G3Q5CV106R8FDE0EG3OP/IMG_3897.jpeg Blog - French Onion Soup - Ingredients cont. baguette or bread 2 tablespoons butter Italian seasoning or herb blend garlic powder sea salt fresh cracked pepper shredded cheeses (Swiss is traditional, I used a combination of Swiss, gouda and provolone) https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1582657938189-P50667WW3WATWICE63ED/IMG_3898.jpeg Blog - French Onion Soup - Method: Chop and slice all the onions in various sizes, add olive oil and butter to a large soup pan or dutch oven on medium low heat and add onions to reduce and caramelize. It is important to do this process slowly on medium heat to ensure the onions don’t burn and become bitter. After about 20 min of stirring reduction, chop and add garlic and continue. Add salt and peeper to season your onions. In a separate soup pan, add the Beef stock and bone broth and reduce by 1/3 (to condense flavor). After the onions have sweat off for about 45 min and are nicely caramelized and cooked down, add the Sherry wine, brandy and beef reduction to the large soup pan. Additionally, add the thyme and bay leaves. Bring up to a boil then reduce and let simmer on the stovetop for 2 hours. Check and stir periodically. If liquid becomes too low, you can add water or more beef broth. Add a few dashes of Worcestershire sauce to bring out the beefy flavor and remove the bay leaves and thyme stems before serving. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1582659654933-0X661WZIAB1ZH884T0LH/18109DD3-4994-461B-9714-1B0679865438.JPG Blog - French Onion Soup https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1582659654843-K246R7CI5FJT5U13PW0W/45ADACB5-0AD1-4A57-9EE4-6F9570044BDA.JPG Blog - French Onion Soup https://reebzkitchen.com/blog/the-classic-euro-market monthly 0.5 2020-02-13 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535035725-Y02HQ0MV1SCQDA219SHF/IMG_9517.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535068426-V2Z258DTE2GM98OFWZJF/IMG_9516.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535074532-H6TPR5FETYVG13T19IM1/IMG_9519.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535084757-LZN58IZH5T631YR8OTO5/IMG_9521.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535500480-N3U4W4NWIXJW75O42UDG/IMG_9523.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535505282-OD16H9JN9RE61X0L5CQ2/IMG_9520.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535500707-CH5UVCDIJXQUB10ZCD2D/IMG_9525.JPG Blog - The Classic Euro Market https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581535501289-RYQS4WA01GEO7UVCY4DA/IMG_9527.JPG Blog - The Classic Euro Market https://reebzkitchen.com/blog/winter-in-the-northlands-february-2020-supper-club monthly 0.5 2021-03-29 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581436593868-IY9ZQWHRFK47KN9PKAYM/5420905B-F825-4BDD-86A3-BD33B8243756.JPG Blog - “Winter in the Northlands” February 2020 Supper Club - Invitations for Feb 2020 Supper Club The guest list for Supper Club consists of four guests and two hosts from ReebzKitchen. The guests are selected in a process to encourage introductions to new people, stimulating conversation, and new community building within social circles. Guests receive a message from ReebzKitchen with an RSVP registration link to fill out within 48 hours. Once complete the guests will receive an invitation in the post including information about the dinner party theme, dress code, menu, recommended wine pairings, and a personal note from Reebz. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581437355738-2ZDWQWHWY0ABL2OGHXMU/IMG_3664.jpeg Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581437357153-J7NBG0XS1PJRIC7B2H3W/IMG_3665.jpeg Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581437541546-DLJZL7MSYTP87R8P58MI/1C90A1D3-FB6B-4904-8F4C-DDE67E4FAE5F.JPG Blog - “Winter in the Northlands” February 2020 Supper Club - Setting Winter in the Northland featured rustic table settings, and the warm glow of candlelight. In addition to visually building the atmosphere with room layout, table setting and lighting, the music was curated by DJDivix to promote an immersive atmosphere of cinematic sound that lends itself to natural peaks in conversation. Featured artists for this Supper Club were all electronic atmospheric music duos including Brooklyn based Live Footage, legendary electronic inspired world music veterans Thievery Corporation, and the soothing ambient electric sounds of Tosca. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581439346171-RMW32T6A2H879IJRB5RV/573F3618-B307-4069-ABCC-9D85DFC2DC34.jpg Blog - “Winter in the Northlands” February 2020 Supper Club - Cocktail Hour Supper Club starts with cocktail hour in the library. A cocktail and appetizer fit for the the theme. Baked brie was served with a winter cocktail of apple brandy, pear cider, maple syrup and cinnamon. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581439947775-LYH20UL7KGZNRLEJX1KG/799F8304-8127-41D1-9ACE-58198D55AFEF.JPG Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581439990805-6GMU3SZ365CMBWXJ2OEO/45ADACB5-0AD1-4A57-9EE4-6F9570044BDA.JPG Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581439947609-Z5H7M5I9FUSYH0T0AEMU/5519F520-3E01-41F0-BDA6-E691D0A6E329.JPG Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581440311863-EGY3HWRJUOIY9SGDPRF0/A6353A68-58E5-48DF-AF0B-3191E95B65CC.JPG Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581440323619-3V2AVM7S05R7344EYG2H/AB59E55C-9FCB-4C3A-A38C-F3B1065AD978.JPG Blog - “Winter in the Northlands” February 2020 Supper Club https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1581440428641-ODDHO1CR3KJYBYJCBG5H/IMG_3872-1.jpeg Blog - “Winter in the Northlands” February 2020 Supper Club - Dessert After several bottles of outstanding wine and conversation, my lovely wife, Julie, the resident baker in ReebzKitchen, presented a French apple tart with apricot glaze for dessert. https://reebzkitchen.com/blog/lemon-ginger-chicken-soup monthly 0.5 2020-01-31 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1580495569102-T1C2AMMCO8V2IGJJ4071/IMG_3587.jpeg Blog - Lemon Ginger Chicken Soup - Ingredients: 2 tblsp olive oil Boneless skinless chicken breast 1 large carrot 1medium onion 4 celery stalks 6 cloves garlic 1/4 Chinese cabbage (optional) 1 knob ginger 1 lemon 2 boxes chicken stock 2 chicken bouillon cubes 1/2 box pasta (orzo is best but any pasta or 1/2 cup rice will do) Sat, pepper, soy sauce to taste https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1580496047699-E0COPHW74WJK0G49B98T/Screen+Shot+2020-01-31+at+1.31.47+PM.png Blog - Lemon Ginger Chicken Soup https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1580496275606-9FG6FZKV89U6KKT79JLD/IMG_3594.jpg Blog - Lemon Ginger Chicken Soup https://reebzkitchen.com/blog/music-in-cooking monthly 0.5 2020-04-23 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1579886853708-51V7P17B35JV4JAL45O6/Screen+Shot+2020-01-24+at+12.26.30+PM.png Blog - Music in Cooking https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1579887690144-BOMTIPYRXD8Q6GHVZ0L9/19105982_10155521338764052_393306833358966264_n.jpg Blog - Music in Cooking https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1587679737048-IY84RI219704K14PJUTP/IMG_3605.jpg Blog - Music in Cooking https://reebzkitchen.com/blog/chashu-pork monthly 0.5 2020-01-07 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578433186685-45HPQR9I2KO9WDNIA7XQ/IMG_3274.jpg Blog - Chashu Pork A fairly easy recipe with only 8 ingredients: 1lb of pork belly, 2 tablespoons of olive oil (vegetable and canola oil will also work), 1/2 cup shoyu (soy sauce), 1/2 cup sake, 1 cup of water, 1 medium knob of ginger, 1 small bunch of green onions, and 3 tablespoons of sugar. This recipe takes about 30 min of prep/initial cook followed by 1-3 hours of slow braising. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578433371689-IEFOBGUPQ6E4EXV5EU70/IMG_3275.jpg Blog - Chashu Pork - Step 1 In a tall sided pot or Dutch oven, add oil and bring to medium heat. Cook pork belly, starting fat side down for about 8 min. Once fat has rendered and cooked to a crispy crackling, flip and leave on heat until the sides of the pork are white. My only recommendation would be if you can get a 1lb block of pork belly rather than slabs cut in half I think it would cook and later cut better. Unfortunately the two 1/2lb slabs was all I had to work with, ultimately leading to cooking four 1/4lb pieces. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578433653285-MV779897380LTXSE2GYJ/IMG_3276.jpg Blog - Chashu Pork - Step 2 Once the pork is cooked off, remove from pot to rest. Slice ginger and cut green onions in half. Discard remaining oil and rendered fat and wipe out pot before returning to heat. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578433783671-E6HQDFR2FZOX20J8WTHF/IMG_3277.jpg Blog - Chashu Pork - Step 3 Combine liquids into pot on medium heat. Add in sugar and stir to dissolve. Add remaining ingredients and bring to a slow simmer. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578434348498-86B8NPH9BV8JYEC4HCRR/B0411958-9EC1-4A0B-91CA-90727A902703.JPG Blog - Chashu Pork https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578434356653-5T5EUZPD0PIZA52BNRSS/IMG_3284.jpg Blog - Chashu Pork https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578434407901-KYW6DA5911LRSMDY0YP6/37AF24B4-6CD4-4B03-B64B-9BE58C222D0B.JPG Blog - Chashu Pork I just sliced the pork thinly and served with rice and steamed Chinese cabbage over onions grilled in sesame oil with a shoyu egg. Add a drizzle of the sauce reduction it was cooked in for extra flavor. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578434658363-FPLA4W64DJF9NWB4NC94/IMG_3286.jpg Blog - Chashu Pork - Bonus Use the left over cooking sauce to make shoyu eggs, perfect with rice, in ramen, or as a stand alone snack. Let marinate in fridge for 24+ hours. Secret Pro Tip: Using the pointed end of a knife, drill a pin size hole in the bottom base of the egg. This will allow any air inside to be release when boiling, give you the perfect shaped boiled egg, and make it easier to separate the shell when peeling. Bring a pot of water to a rolling boil before adding eggs, cook for 6 minutes, then remove to a bath of ice water to stop cooking before peeling to get a perfectly creamy, runny yolk soft boiled egg. https://reebzkitchen.com/blog/four-umami-staples-to-keep-on-hand monthly 0.5 2020-02-12 https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578167100906-EVLTXRM3Z9ZN3Q7I8DDO/IMG_3233.jpg Blog - Four umami staples to keep on hand. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578167176944-QD6HPR33MQ96QR79DFGB/IMG_3234.jpg Blog - Four umami staples to keep on hand. - Marukome Boy Koshi Miso Paste I absolutely love this miso paste. I have tried many and this is my favorite. I purchase this at an international grocer (Food Bazaar) in Woodside, Queens. It’s super smooth, packed with umami flavor and you can use it a million ways: as a rub on proteins such fish, prawns, or chicken, in marinades for poultry, pork, or beef, adding a teaspoon to your instant ramen noodles will elevate them to another level, great in dressings, or just on it’s own mixed in a mug of hot water as a savory alternative hot drink. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578167678604-EOOZ8BODXDUALXT9IGVC/IMG_3240.jpg Blog - Four umami staples to keep on hand. One of the things I like most about this, and all of these products is there is a limited number of ingredients, almost all of which are easily recognizable. This particular flavor of miso contains dashi stock; Bonito fish and kelp. Imported from Nagano prefecture, this may be harder to track down, but is available for purchase online for about $8. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578168029449-87FUYP5FCM5YKOUM278Y/IMG_3237.jpg Blog - Four umami staples to keep on hand. - Kikkoman All Purpose Soy Sauce Kikkoman is a brand that you are most likely already familiar with, either as a sponsor of Yan Can Cook on PBS back in 1982, or from that little block of shelf space where they jam all the Asian and Mexican ingredients in the “international” section in your local grocery store. Soy sauces are brewed differently and its very apparent that there are different qualities and depths of umami flavor depending on how it is made. I find that imported soy sauce is usually of much higher quality than those brewed in the US even under same brand. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578168132500-QUNA2NI9X641EPDB7A2P/IMG_3238.jpg Blog - Four umami staples to keep on hand. - Although I can’t read anything on the bottle, they do offer an English translation for the ingredients, all 5 of them. Simple. Done correctly. I use soy sauce in nearly every sauce and marinade I make. It’s the secret ingredient in my pasta sauce, to kick up the umami flavor. You can even use it in a Bloody Mary replacing the worcestershire for an exotic spin. You’ll pay a little more for the import tax, this bottle of shoyu cost me $8, where the you can find Kikkoman USA soy for under $2 a bottle, but the quality is so much better, I can’t emphasize enough. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578168796375-WA122BM80WWOXTQ19CLP/IMG_3235.jpg Blog - Four umami staples to keep on hand. - Kewpie Mayonnaise Mayonaise is one item you that should never buy store brand. Hellmans is the only option. (People from the South will die on the Dukes mayo hill, and I understand the regional pride. But we all know Hellmans is the gold standard.) If you haven’t noticed, I like Japanese ingredients. There’s a certain noticeable pride in Japanese production methods of any product, that is unparalleled to others, especially when it comes to the elusive 6th flavor profile, of umami. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578169291352-650L99FOJV34G8J5ZG44/IMG_3239.jpg Blog - Four umami staples to keep on hand. - The thing that makes Kewpie mayo so much richer and more delicious is that In Japan, mayonnaise is made with only the egg yolk, as opposed to American mayonnaise which typically uses the whole egg. This makes the mayo thicker. Additionally, there are usually higher grade vinegars and soy based spices used to give a richer and deeper flavor profile. Again, only 5 ingredients, and a little MSG always helps anything become more delicious. Kewpie can be found online easily, and is usually carried in any Asian grocery store. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578169611086-AHDAIDAD7RSPZ327BN15/IMG_3236.jpg Blog - Four umami staples to keep on hand. - Kerrygold Butter Use real butter. Don’t use margarine. Don’t use that stuff in the spray can. Use natural, real butter, from healthy, happy cows. Kerrygold butter is pretty easy to find. It’s available in most neighborhood grocery stores. It cost a little more than the wall of alternatives, but is worth every penny. As just a spread on any baked goods, and in every aspect of using a fat to cook. The flavor is so much better, it’s creamier, texturally superior to other butters. https://images.squarespace-cdn.com/content/v1/5e079fc0b6300106f2556f37/1578169802736-5KU6KLV0E25J2DZED97B/IMG_3241.jpg Blog - Four umami staples to keep on hand. - Only two ingredients; cream and salt. Simple, and very reasonable at 100 cal a serving, butter isn’t really bad for you when used properly. Use the French method and add a tablespoon of butter when making your scrambled eggs, or on a baked potato, or a few in the pan with garlic and herbs to baste your poultry. 100 calories a serving for the instant jump in quality of using real, good butter is a small price. 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