Kai

Beignets for Mardi Gras 🎺 Recipe (Makes about 24) 1/2 c + 1/3 c whole milk, warm 1/4 c vanilla infused sugar 1 1/2 tsp dry active yeast 1 egg, room temp 1 vanilla bean 2 tsp pure vanilla extract 2 1/3 c bread flour 1 1/2 tsp diastatic malt powder (optional,but recommended) 1 1/4 tsp kosher salt 3 tb unsalted butter, softened & cubed neutral oil, for frying powdered sugar, for topping #Beignets #NewOrleans #MardiGras

5 Course Valentine’s Day Dinner at Home 💘 Potato Hokkaido Style Rolls Bibb Salad, Smoked Honey Vinaigrette, Pickled Pink Lady Apples, Pistachios & Pecorino Handmade California Dungeness Crab Agnolotti in a Meyer Lemon Chive Sauce & Herby Breadcrumbs 4 Hour Braised Lamb Shanks with Wild Mushroom Farro “Risotto” Sicilian Pistachio Custard Crème Brûlée Tart #ValentinesDay #ChefTok #Cooking

My best CRISPY hash browns 🥔 Recipe 2 lbs russet potatoes 4 tb unsalted butter 1 small shallot,finely diced 2 sprigs fresh thyme kosher salt, to taste For Cooking 2-3 tb avocado oil 3 tb clarified butter, plus more as needed Garnish maldon salt fresh chives, thinly sliced Notes 🗒️ *Use a nonstick or a cast iron skillet for this dish *Clarified butter is essential to use, so don’t substitute regular butter for this *Essentially you want to lightly “fry” the potatoes to achieve the golden brown crust, so use more oil and clarified butter as needed #HashBrowns #Potatoes #CookingTikTok #Recipe

Zhoug 🌱 This is a delicious spicy sauce from Yemen that I love to use in Dips, Grilled Fish & Meats, Vegetables, and Soups. Cardamom, which is an essential spice in this sauce adds a citrusy peppery flavor which makes this so special 💚 Recipe (makes about 2 cups) 1 1/2 tsp cumin seeds or 1 tsp ground cumin 1 1/2 tsp coriander seeds or 1 tsp ground coriander 4 green cardamom pods, internal seeds or 1/2 tsp ground cardamom 1 bunch cilantro 1/2 bunch parsley 2 tb mint leaves 2-3 jalapeños, roughly chopped 3 garlic cloves zest and juice of 1 lemon kosher salt to taste 1/3 c + 3 tb extra virgin olive oil, plus more for storing

Bake your way through the week with these Cheddar & Scallion Thyme Buttermilk Biscuits Makes 6-8 Biscuits 1 1/2 c all purpose flour 1/2 c cake flour 2 1/4 tsp baking powder 1/2 tsp baking soda 1 1/2 tsp granulated sugar 1 1/2 tsp kosher salt 1 tsp freshly cracked black pepper 1 tb fresh thyme leaves 9 tb european-style unsalted butter, frozen & grated 1 c vermont sharp cheddar, shredded plus more for baking 1/2 heaping c scallions, thinly sliced 3/4 c buttermilk, cold (more as needed) 2 tb heavy cream, cold egg wash, for brushing clarified butter, for brushing #Biscuits #Baking #Brunch

Tips for making Cacio e Pepe 1. Cook the pasta in a minimal amount of salted water. Cook the pasta about 4 minutes under al dente 2. Use whole Tellicherry peppercorns. Grind the peppercorns very coarsely. Dry toast for a couple of minutes. 3. Grate pecorino on the finest setting of a grater. This can also be done in a blender by adding chunks of pecorino and blending on high until the cheese is very fine. 4. Make a paste out of the pecorino that’s the consistency of a thick batter. 5. Finish cooking the pasta to al dente in the peppercorn pasta water. Reserving about 1 tablespoon of the pasta water in the pan 6. Let the pasta rest off heat for 30 seconds 7. Vigorously stir in the pecorino paste to create a silky smooth sauce Ingredients Tonarelli or Bucatini Tellicherry Peppercorns Pecorino Romano Salt for Pasta Water #CookingTips #Pasta #CacioePepe

I think this is the greatest French Toast ever Custard 2 eggs 1 egg yolk 1 1/4 c half & half 3 tb brown sugar 1 tsp ground cinnamon 1/2 tsp nutmeg, freshly grated 2 tsp orange zest 2 tsp vanilla extract pinch of salt thick-cut brioche bread clarified butter neutral oil warm pure maple syrup, for serving Mascarpone Whipped Cream 2 tb mascarpone 1/2 c heavy cream 2 tb powdered sugar 1 vanilla bean #FrenchToast #Recipe #Brioche