Tag: cuisine

Tom Kha Kai- Laos

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]

Borsok- Kyrgyzstan

Borsok- Kyrgyzstan

Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 […]

Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT recommend)- and it’ll still be good. It’s foolproof. I used to think democracy was foolproof, then SOMEONE thought it was a good idea to put an autocratic, depraved numbskull in charge, all because 10% of Americans decided to stay home and be morally superior, because we all know there’s really no right choice between a woman and an inexperienced, racist, sexist dimwit, so you should just ABSTAIN from voting, like the virtuous peabrain you are. Sorry. Still mad. Ain’t never getting over this. Where was I going? Right! The cake is foolproof, but I bet Congress can still find a way to mess it up, profit off of it, and laugh in their lake houses while the American way of life crumbles. Speaking of crumbles, this cake doesn’t do that. I love this cake.
INGREDIENTS
3/4 cup flour
3 eggs
1/4 cup sugar
1/3 cup yogurt
8 oz condensed milk
1/2 cup heavy cream
2 teaspoons vanilla
Start by preheating the oven to 375 F.
Cream the yogurt and sugar together until it’s light and fluffy,
then crack in the eggs. Beat that in too- for at least 5 minutes. So, way longer than I beat the eggs in. The mixture should be light, almost custard in color, and foamy.
Add in the vanilla- Mexican vanilla is best, but regular is fine. I feel like Ina Garten when I say that. Beat in the flour too, and whisk it up until it’s light and foamy.
t and foamy! I wonder if using a milk frother as a whisk would work. Tune into allthoseinflavor.com next week, for my story about how I made a colossal mess and broke the milk frother! Most of my stories end like that.
Pour the batter into a greased pan,
 and bake it at 375 F for 20 minutes, or until a toothpick comes out clean.
Maybe one day I’ll start giving Celsius temperatures. I don’t get Celsius. You can’t fit that much between 0 and 40?. Where’s the expression? The elaboration? The imagination? Americans might not have any of that, but at least we have it in our numbers. Wait, actually, this is the home of the deep fried Snickle (a Snickers bar stuffed in a pickle, then dipped in batter and deep fried). Americans have tons of imagination. Maybe we need a bit less, actually. When the cake is done, let it cool. Don’t leave it in the hot oven! It’ll dry out. In the meanwhile, whip the cream. Add some sugar and vanilla if you’re feeling dangerous.
When the cake is cooled, start poking holes in it. Grab a fork and go crazy.
Then pour the condensed milk all over it- I used evaporated, and it wasn’t nearly as tooth-cloyingly sweet as it should have been.
Leave the milk to soak in for at least 30 minutes. When it’s done, frost it with the whipped cream, and serve it cold! I like to put a maraschino cherry on it, because it looks cutesey and makes me feel like Lana Del Rey. At the end of the day, if I’ve felt like Ina Garten or Lana Del Rey at least once, it’s been a good day.
Cappuccino Cupcakes

Cappuccino Cupcakes

Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and some broth, you’re well on your way to an easy, flavorful dinner! Or lunch. Or breakfast. Or brunch. I don’t judge.
INGREDIENTS
1 onion
1 tomato
1 head of garlic
1 cup broth (chicken or vegetable)
2 tablespoons Cajun seasoning
4 oz spaghetti, linguine, or fettuccine
3 tablespoons heavy cream
Start by chopping up the onion, tomato, and garlic. Celery and bell pepper would also be great in this! This is the simplest, most stripped down recipe. The base, if you will. Feel free to customize it any way you’d like! You could add chicken, beef, shrimp, hot sauce, celery, bell pepper, kale, spinach, an egg, some cheese, some jalapeños, or even lobster.
When you’ve chopped up all the add ins, saute them with 1 tablespoon of the Cajun spice. If you can handle it, add a couple of splashes of Louisiana hot sauce. It’s good for the soul. And your sinuses. You just want to blacken the vegetables, not really cook them!
When they’re nice and blackened, remove them from the pan, and add the broth 1/4 cup at a time, to deglaze the pan and scrape off the black, flavorful bits.
Add in the remaining seasoning, and let it bubble up and reduce until it’s dark, thick, and flavorful.
dd in the heavy cream (don’t skimp!),
 some salt to taste, and then add in the vegetables/meat, and the pasta. Swirl it all up, and top it with fresh parsley!
Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like […]

Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies

I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!

INGREDIENTS
3 cups flour
4 eggs
1 cup sugar
1 cup milk
1 tablespoon vanilla extract (not shown)
1 1/2 cups Greek yogurt
Here’s the kicker- there’s no fat in these cupcakes, and only two teaspoons of sugar per cupcake. I wouldn’t go so far as to call these healthy, but they’re certainly better than the frosted sugar bombs you get in the grocery store, and unless you eat cupcakes twice a day (which we have ALL done at some point), these are pretty good for you!
Start by preheating the oven to 350 F. I used a stand mixer to make these cupcakes, but you can make them by hand. If whipping batter for 10 minutes sounds good, definitely do it by hand. Mix the eggs and sugar until it lightens and gets all foamy on the top. This is when you’d add in the vanilla- but I didn’t have *any* vanilla. I can’t believe it either.
Now add in the yogurt. Did you know you can swap yogurt for butter or oil in a 1:1 ratio? I haven’t baked with fat since 2017.
Beat that in, and then alternately add the flour and milk
until it’s all nice and thick and combined.
Get out a cupcake tin, and if you’re not using cupcake liners, grease the tin. Ladle the batter in (grease the ladle too, so you don’t waste any batter), and bake it at 350 F for 18 minutes.
. I mixed 1 tablespoon of cocoa powder with 2 tablespoons of water, and then mixed that into a quarter of the cupcakes for chocolate cupcakes. I left the other 6 plain vanilla,
and I made a quick caramel sauce (here’s a recipe),
and a shot of espresso, which I mixed into the other respective quarters.
which I mixed into the other respective quarters.
 When the cupcakes were done and cooled, I hollowed out the vanilla ones,
and stuffed them with apricot jam, then topped them with a vanilla buttercreamblueberry jam swirl. If I had star sprinkles, I would’ve put some on top and called ‘em galaxy cupcakes. What is the obsession with galaxy food? I love unnaturally colored food as much as the next millenial/Gen Z (I’m still so confused about which one I am), but really, it’s just blue food. Chill.
For the chocolate ones, I made a quick chocolate ganache (ganache sounds fancy, but it’s just chocolate chips melted with some butter), dipped them in, and topped them with a sprinkle of cayenne pepper.
The caramel ones got a splat of vanilla buttercream, a drizzle of caramel, and some chopped pecans. If anyone from Starbucks is reading this, please made a caramel-pecan-vanilla latte! I think it could be the next pumpkin spice latte. Speaking of which, pumpkin spice season is SO near, and I’m ready to turn my entire life orange. For the coffee ones, I topped them with whipped cream, and shook some espresso powder on top. Cappuccino cupcakes! These were so, so adorable. I might make a separate post just for these. I’ve been hooked on caffeine since I was like, 12 (I haven’t been drinking coffee on the sly since I was 12, mom, it’s just for dramatic effect).
These cupcakes were so yummy (I’m eating a fiery chocolate fudge one right now), and so easy to make. There’s nothing more fun than spending an afternoon baking and decorating cupcakes!
Ajvar- Kosovo

Ajvar- Kosovo

Ajvar is a type of pepper relish. It has garlic, roasted red peppers, and you can spread it on bread. I’m sold. It’s the simplest thing in the world to make, and barely takes 10 minutes. If you already have jarred roasted red peppers, it’ll […]