Erica, Todd and I have our allegiances– I adamantly believe that Los Angeles has far superior Mexican food and ramen than in San Francisco and Erica and Todd could go on and on about the Bay Area’s great bakeries and Berkeley Bowl. Even though we can sometimes get into that LA vs. SF rivalry, there’s one thing we can agree upon: the Golden State Warriors and how exciting it’s been to see the team’s rise over the past few years. Now that we’re past the All Star break, guaranteed we’re going to be glued to our TV to watch the Warriors! We had a little fun with today’s curry chicken pot pie and made this in honor of Steph Curry. Also, we’re the first to admit that we’re total fan girls/boy of Ayesha Curry! This is not your average chicken pot pie– this one is infused with lots of spicy Madras curry. I finished off the pie by using little cookie cutters to cut the letters from scraps of pie dough and used a double egg yolk wash for that extra glossy finish. Whether or not you like the Warriors, you’re going to love this recipe guaranteed. (Go Dubs!)
You didn’t think I was going to let Karen make a batch of her delicious spicy chai without stealing some for dessert, did you? These dirty chai affogatos are the perfect way to get that after-dinner caffeine fix, while simultaneously slurping down a scoop of cardamom ice cream. I promise, you’ll devour it so fast you won’t even have to worry about the ice cream melting. Embarrassing fact: after we photographed this post, I quickly ate all four affogatos! “What’s the harm in 4 little scoops of ice cream?” I thought. Only afterwards did I remember the four espresso shots I had just consumed. It was worth every waking late-night minute!! 🙂
When I said last week that I love cardamom, I wasn’t lying. I remember when I fell in love with cardamom. It was during my first trip to India when I was in college and everywhere I went, we drank little cups of sweet chai. This chai wasn’t the watered-down, cinnamon-milk nonsense I remembered having in the States. This was thick, concentrated, so sweet and strongly perfumed with the scent of cardamom– it was like liquid candy in a cup. I drank chai morning, noon and night and in between. I’ve stuck with the very basic chai recipe I learned in India, just milk, tea, sugar and cardamom but over the years, I’ve developed this amazing chai recipe that incorporates more spices and I’ve made this recipe extra fire-y spicy with black peppercorns and ginger. A small cup will warm you from your head to your toes! I love my chai thick and rich so the liquid is mostly milk, and although you could adjust to low-fat milk or less milk, trust me when I tell you that using whole milk here makes a huge difference. Chai is also enjoyed in small portions so using whole milk and sugar here isn’t necessarily unhealthy here in these small portions. If you love this chai recipe, stay tuned later this week for more chai love!
How much do I love cardamom? Very, very, very, very, very, very, very much. I don’t like to play favorites with my spices, but lately cardamom has been making an appearance in everything I’m able to sneak it into. Its aroma is so fragrant and sultry it almost feels like cheating. Cardamom pairs well with almost everything too. I like to use it as I would vanilla extract. It provides a subtle compliment but you can turn up the flavor of cardamom for a really unique flavor. For Valentine’s Day, I’ve made this super easy white chocolate bark with ground cardamom and topped the bark with beautiful edible rose petals, pistachios and edible gold leaf. The combination of cardamom, rose and pistachios is so incredible. I guarantee whoever you celebrate Valentine’s Day with will swoon over this white chocolate bark.
Today, I get real. I don’t often get personal on HonestlyYUM, but this time things are different. This time, I feel as though I can’t keep quiet. Yes, this post is political, but the events that have unfolded in the past two weeks cut beyond politics to a deeply personal level. I have the same story as many other people in this country: I am the daughter of two immigrant parents, who came to this country for a better life and sacrificed everything they had so that my sister and I could have every opportunity to become the people we wanted to be. My mother and grandmother were refugees that narrowly escaped a government regime that would have put them in a labor camp or worse. Life could have been tragically different or not at all for me and my family. Some of you may not know that HonestlyYUM is not my full-time job; I work as an attorney during the day and have represented children refugees that have risked death to escape horrible conditions in their countries. When I asked one of my clients what he liked most about living in America, he answered going to school without fear. So when I say I am impassioned and heartbroken over where our country appears to be headed, I say that from the perspective of having seen what the American dream is for the many people who were not born in this country.
Despite these dark times, there’s been a ray of light. Every day, I am so inspired by the growing community that has mobilized to protect our rights. I’ve made a commitment to myself to do my part and today’s post is small part of that commitment. This post is also part of a growing group of food bloggers that are choosing to channel their activism through food. Throughout the week, I’ll be updating this post so you can see what others have shared and why this movement is so important to us. Beyond reading our stories, there are so many ways to get involved and to fight the good fight, from calling your congressional representative to donating to organizations fighting on the ground like the ACLU. Whatever you choose, do not choose to stay quiet. Big or small, every march counts, every word counts, every act counts.
- Eat this Poem
- My Darling Lemon Thyme
- Floating Kitchen
- Kale & Caramel
- The Year in Food
- Brooklyn Supper
- Taste Love and Nourish
- Crepes of Wrath
- Foolproof Living
- Nourished Kitchen
A little more about the recipe here, lu dan (soy eggs) are one of my favorite Chinese recipes because they are so easy and versatile. These were practically a staple in my diet as a child and I can eat a terrifying amount. You can eat them as a snack or add them to a rice or grain bowl or noodles— they’re pretty much fantastic with anything. Soy eggs are typically prepared as hard boiled eggs, but I like to undercook them so that after they’ve marinated in the refrigerator the yolks are thick and viscous.
I have no idea why I hadn’t thought of making nachos with potato chips sooner. Don’t get me wrong, I absolutely believe that nachos should be made with tortilla chips but making them with potato chips means a saltier, oily-er, crunchier and unexpected alternative. Swap the regular potato chip for a sweet potato chip and you have a serious crowd pleaser. Perfect for your Super Bowl Sunday party! I’ve topped these chips with cheese, avocados, bacon, cilantro, green onions, jalapenos, black beans and radishes, but you could really top them with anything you want. That’s the beauty of this dish- super versatile and super delicious!