I Am... Shrimp Fried Rice
Shrimp fried rice is one of the best fried rices out there. You’ll love this fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, sautéed onions, bonus Chinese sausage, and salty, bombastic flavors bursting with hints of ginger, garlic, and white pepper. It’s amazing what flavors you can get out of ordinary ingredients with the right technique.
How to make shrimp fried rice
- Prep. Make sure all your ingredients are ready to go. The shrimp should be prepped, the sausage should be chopped, the onion should be diced, the rice should be ready, and the seasoning should be mixed up. Fried rice cooks fast and having everything prepped makes it a lot easier.
- Scramble the eggs. Scramble the eggs in a hot wok until they’re barely set, then remove them from the wok and place in a bowl.
- Cook the sausage. Cubes of Chinese sausage add a sweet and salty umami punch. Cook them until they crisp up and some fat renders out. Scoop them out of the wok and put them in the bowl with the egg.
- Cook the onions and shrimp. Add the onions to the rendered fat and cook, stirring, until soft, then add the shrimp, briefly stir fry, until just opaque and cooked through, and scoop everything out into the bowl.
- Fry the rice. If the wok is dry, add some oil and when it’s hot, add the rice along with the seasoning. Searing the rice, stirring occasionally, until it is heated through, fluffy, and crisp.
- Mix and serve! Add the bowl of eggs, sausage, onions, and prawns back into the wok, along with the green onions. Toss everything together until it’s all mixed up and enjoy, hot!
Ingredients
Most of the ingredients for shrimp fried rice are pretty standard: oil, eggs, onions, green onions. Here are a couple notes on the rest:- Shrimp - plump and juicy 51/60 size shrimp are perfect for fried rice. Not too tiny and not too big. Frozen, uncooked shrimp is great - it’s the same as the defrosted shrimp in the case. Make sure to defrost and pat dry before using.
- Chinese sausage - Chinese sausage is sweet, smoky, savory, and packed with umami. Find it at your local Asian grocery store or in the Asian aisle at any supermarket. This is an optional ingredient for shrimp fried rice but it adds so much amazing flavor, don’t sleep on it! You can even get it online if you need to.
- Rice - day old rice is best, but if you’re using fresh rice, be sure to spread it out and cool it down entirely so it’s not too moist. I like to use jasmine rice.
Seasoning
We’re going to season with chicken stock, garlic powder, ginger powder, salt, and white pepper:- Chicken stock. The chicken stock adds a bit of umami as well as moisture. It helps the rice get fluffy and crisp without sticking to the pan too much.
- Dehydrated spices. Dehydrated ginger and garlic add all the flavors without chopping.
- White pepper, if you have it, adds a bright floral pepper flavor.
Great fried rice
All fried rice is good, but great fried rice is life changing. Each grain of rice should be fluffy and distinct and each spoonful should have a bit of everything in it for the perfect bite. It should be hot and have a little bit of crisp on the rice and all the ingredients should be perfectly cooked. Good fried rice can stand on its own and needs no accompaniments – it should be so satisfying that you crave another bowl before you’ve finished the one in front of you. Fried rice is usually thought of as a quick 20 minute dish that you just throw together on a weeknight when you can’t think of what to make. It’s true that fried rice comes together in a flash, but it shouldn’t be a second choice when it comes to making dinner.Why you should make authentic fried rice
To be honest I’m kind of disappointed in the first couple of google results for shrimp fried rice. I shouldn’t make assumptions, but it looks like those recipes don’t have a huge amount in common with authentic fried rice. Do you need to be Chinese to make or enjoy fried rice? Absolutely not. Should you look at a recipe with Chinese roots when you want to be inspired before doing your own take on fried rice? Absolutely.3 key tips to make your fried rice taste like restaurant style fried rice:
1. Wok
If you have a wok, use it! A wok, with its different heat zones, due to its cute and round shape, is made for frying and tossing, perfect for fried rice. If you use a wok, you’re going to get some wok hei, that essential smokey essence you get when you get when you use a wok over hot heat. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you’ll want a wok that is perfectly round on the bottom. It's truly a game changer. If you are on electric or induction, you need to get a flat-bottomed wok. In either case, it’s best to get a pre-seasoned one so you don’t need to remove the handle and season it yourself. If you don’t have a wok, using a cast iron or non-stick pan is perfectly acceptable, just make sure it it’s big enough and remember that with non-stick, don’t turn up the heat as much. Of the multiple kinds of non-stick pans out there, a ceramic/non-teflon coating is probably your best bet.2. Oil
Don’t be stingy – if you want restaurant quality fried rice, you’re gonna have to get a little oily. Hot oil helps everything not stick, distributes heat, and helps with distributing flavor. Having said that, please don’t go overboard, no one likes super oily fried rice.3. Cook step by step
The right way to cook fried rice is to cook everything separately and then combine at the end. This ensures that everything is cooked to perfection. Cooking everything separately, scooping it out and then adding it back in seems like extra steps but this is the KEY to good fried rice. If you add everything to the pan at once or leave things in the pan, things are guaranteed to be overcooked.Rice
I like using day old jasmine rice. Break the rice up before you add it to the wok by slightly wetting your hands and gently squeezing and breaking into loose individual kernels. Each grain of rice should be firm, fluffy, and distinct.What to serve with fried rice
Go forth and make the best fried rice of your life!
Shrimp Fried Rice
Authentic shrimp fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, and salty, bombastic flavors.
- 1/4 cup chicken stock (no sodium preferred)
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/8 tsp ground white pepper (optional)
- 2-4 tbsp neutral oil
- 4 large eggs (lightly beaten)
- 4 links Chinese sausage (diced, about 1 cup, optional)
- 1/2 medium onion (diced)
- 4 oz shrimp (raw, peeled and deveined, small preferred)
- 4 cups cooked rice (day old jasmine preferred)
- 2 green onions (thinly sliced)
In a small bowl, mix together the chicken stock, salt, ground ginger, garlic powder, and white pepper. Make sure all your other ingredients are prepped and ready to go. In a large skillet or wok, heat up a some of the oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
If you are using Chinese sausage: Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. You shouldn’t need to add oil to the pan as the Chinese sausages will render out a bunch of fat, but if they’re sticking, add a bit in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through. Remove from the pan and pop it into the egg and sausage bowl.
Heat up 2 tablespoons of oil in the pan and add the rice. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan. Add the seasoning to the rice and fry over high heat, stirring occasionally until the rice is fluffy, crispy, and heated through.
Add the eggs, sausage, onion, shrimp, and green onions and toss everything together so that everything is evenly distributed. Enjoy hot!
Estimated nutrition does not include optional ingredients
I Am... cowdog coffee Vancouver
There’s a new coffee shop in town and it’s adorable. cowdog coffee - one word, no caps - is a twice a week pop up coffee shop, open on Sundays and Mondays. It’s located inside Dear Gus Snack Bar on Quebec Street and it’s Vancouver’s newest cafe darling.
About cowdog coffee
Started by partners Ryan Dean Dexton and Joe Lee, cowdog coffee is a pop up shop that operates out of Dear Gus Snack Bar in Vancouver, BC.What to order at cowdog
I love it when a cafe has a limited menu and cowdog is no exception. Their features are definitely tea lattes: matcha, hojicha, and the especially photogenic strawberry matcha. They also do pourover, batch brewed coffee, and espresso with either a little milk or a lot of milk. Typically there’s a seasonal special as well. The drink they sell out of the most is definitely the strawberry matcha latte. Not only is it pretty with distinctive layers of color, it’s delicious too. The sweet-tart house made strawberry puree, high quality grassy matcha, and your choice of milk combine into the perfect quaffable sip. Unfortunately the strawberry matcha latte is a limited time drink, so double check their instagram to see what season ly specialty they have before you go. They’ve recently added a cookie butter latte and it is AMAZING. They use the cookie scraps from their speculoos, blend them up into a syrup then do a latte that is spiced and perfectly balanced. If you like cookie butter or biscoff cookies, this is the drink for you.Something sweet?
cowdog has the CUTEST little biscoff scottie dog cookies aka speculoos. Warm spices, crisp and crunchy, there’s a reason why speculoos are the biscuit to have with coffee. They also do canelé in different flavors. If you haven’t had canelé before, they’re a French pastry baked in a copper mold. Canelé are delightfully caramelized, crunchy, and dark on the outside with tender custardy insides. cowdog bakes them fresh in the mornings. Some past flavors have been: coffee cream, lemon pistachio, and salted caramel. These guys sell out quick, so hop in line early if you’re looking to snag one.When to go
They’re only open two days a week, so you don’t really have much of a choice, go on a Sunday or Monday. Sundays are usually busy with line ups because it’s the weekend, but Mondays are pretty busy too. If you want any of the more popular items, I’d say plan to be there before 10am. Also, be prepared to wait in line. They hand craft all of their drinks and good things take time.Location and hours
Inside Dear Gus Snack Bar at 2040 Quebec Street, Vancouver BC Sundays and Mondays from 7am - 3pmExtra notes
They don’t charge extra for oat milk and they don’t accept tips! They are also workshopping a hojicha caramelized white chocolate cookie that looks absolutely amazing. I hope you support this lil pop up. I think their branding is super cute and their drinks, from what I’ve had, are delicious. It’s always fun to watch people work towards and achieve their dreams :) Read More →
I Am... Corned Beef Hash
Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash. To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.
How to make corned beef hash
- Prep. Chop up your shallots, corned beef, and halve some new potatoes.
- Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
- Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
- Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
- Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
- Enjoy!
What is corned beef?
Before we get too deep into the hash part, maybe you’re wondering what exactly is corned beef? Corned beef is beef brisket that’s been salt-cured and pickled with spices and boiled to juicy, tender perfection. It’s called corned beef because way back in the day, giant grains of rock salt were called “corns.” Most corned beef is eaten as is with cabbage and potatoes, in sandwiches, or for breakfast as hash.Why you should make this
If by some chance you have leftover corned beef at home, you should definitely make this particular recipe - it’s my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made with leftover potatoes that are soggy and sad. The potatoes for this hash are fluffy, salty, and extra crisp - the perfect compliment to the corned beef you lovingly made.The best hash needs the best skillet potatoes
Take the time to properly crisp up your potatoes and your hash will be taken to the next level. I know hash is thought of as a quick breakfast, but you deserve to slow down and make the best hash you can make. And that means, cooking your potatoes low and slow. One of my favorite ways of making skillet potatoes is first frying and then steaming them in the pan with stock. You get the best of both worlds: crispy brown edges and creamy deliciously savory insides that echo the beefy meatiness of the corned beef.Aromatics
Along with the potatoes, we’re going to slow braise some shallots in beef stock for some sweet caramelized shallot action as a nice counterpoint for the savoriness of the corned beef. We’re also going to increase the overall deliciousness with garlic and rosemary for added flavor. Jammy, perfectly golden yolked eggs finish off this hash.The best corned beef hash
And that’s it! It’s beautiful: the ruby red of the corned beef, the deeply caramelized crisp of the potatoes, the sweet pink of the shallots, and the jammy eggs. This corned beef hash is special. All the flavors marry into a delicious, over the top, you’re going to want to eat this again and again dish. Just seven ingredients, but it’s how you prepare them with care that really makes this dish a winner.Where to get corned beef
You can easily make your own at home! Mike makes corned beef several times a year - I look forward to it every St. Patrick’s Day. If you don’t want to make your own corned beef (it’s really easy) you can find it at most grocery stores or Costco in the meat department - they sell it both already cooked and ready-to-cook. You can also find it at your local butcher or delis, especially around St. Patrick’s Day.Canned corned beef
You can even buy canned corned beef, which is completely different than whole cuts of corned beef. Canned corned beef comes pre-finely chopped and is the kind of corned beef that most diners use for their hash.The eggs
Technically you don’t need eggs for hash - the hash part is onions, potatoes, and corned beef. That being said, eggs and hash go hand in hand like mac and cheese. You can do the eggs in your favorite way: fry them up in another pan, scramble them into the hash, or make little nests and cook them in the pan. Personally, we like soft jammy boiled eggs with ours. The creamy yolks are perfect with the salty, crispy beef and potatoes. To make jammy eggs, boil the eggs straight out of the fridge for 6 mins 30 seconds, then place in an ice bath for awhile until you're ready to use.Best sides to serve with hash
Corned Beef Hash Recipe
This homemade corned beef hash might just be the best breakfast you’ll eat this year.
- 1 lb potatoes (cubed, mini potatoes preferred)
- 2 tbsp neutral oil (eg grapeseed)
- 2 shallots (quartered)
- 4 cloves garlic (smashed)
- 1/2 cup beef broth (low/no sodium preferred)
- 1-2 sprigs fresh rosemary
- 2-3 cups corned beef (chopped)
In a large cast iron pan, heat the oil on medium heat. When hot and shimmery, add the potatoes, cut side down. Fry, without moving, on medium for 7-10 minutes depending on the potato size. When the time is up, use an offset spatula to lift the potatoes to see if they’re golden and crisp. If needed, add 1-2 minutes cooking time.
Leave the potatoes cut side down and add the shallots and garlic. Add the beef stock. Bring to a simmer, then cover and cook on medium to medium low until the potatoes are creamy, tender, and cooked through, about 10-15 minutes, depending on size - check every 5 minutes or so.
While the potatoes are cooking, cook the jammy eggs: Bring a large pot of water to a rolling boil,then turn the heat down slightly. Use a slotted spoon to gently add the eggs. Turn the heat back up to medium high and maintain a simmer for 7-8 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer. When the time is up, immediately plunge the eggs into a bowl of very cold tap water. Peel and set aside.
When the potatoes are done cooking, lift the lid - the beef stock should be mostly gone. Push the potatoes to the side and add in the chopped corned beef and the rosemary. Turn the heat up and fry, heating the corned beef through and tossing so everything sears slightly and crisps up. Season with salt and freshly ground pepper.
Serve, topped with peeled and halved jammy eggs.
Please chop your corned beef to your preferred size - I did a mix of larger and smaller cubes.
I Am... Yakisoba
Saucy, noodle-y, and full of umami, yakisoba is a hearty, all-in-one dish that is absolutely delicious. In Japan, when you go to a festival, whether it’s in the spring, summer, fall, or winter, there will inevitably be a yakisoba stand. Neat little piles of yakisoba will be waiting on a giant grill top to be scooped up into containers and handed over to you with a pair of wooden chopsticks. For me, no Japanese festival is complete without slurping up steaming hot, delicious, umami filled yakisoba. I miss living in Japan so much it hurts. When it gets to be too much, I whip up a batch of yakisoba and Mike and I sit on our balcony and eat yakisoba in the fresh air and reminisce.
What is yakisoba?
Yakisoba, literally “fried noodles” in Japanese, is a classic noodle stir fry dish that’s one of Japan’s best known noodle dishes, next to ramen, soba, and udon. It’s a well-loved street food, both made at home and served up in restaurants. If you love fried noodle dishes, you’ll love yakisoba. Contrary to the name, yakisoba is not actually made with soba noodles. Yakisoba is a Japanese take on Chinese noodles and is typically made with precooked wheat noodles that you can find at the grocery store. They’re labeled “yakisoba noodles” at the store. Yakisoba is extremely easy to make and you can add any ingredient you heart desires. Classic is pork and cabbage, but if you’re skipping out on meat, you can easily substitute in more vegetables or add tofu as the protein. It’s the perfect quick meal and great for dinner and meal prep!How to make yakisoba
- Make the sauce. Mix together Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar.
- Prep. Chop all your vegetables and slice your protein into bite sized pieces. Loosen up the noodles.
- Cook. Heat up a bit of oil and cook the protein and vegetables.
- Toss. Add the noodles and sauce and toss until the sauce coats all the noodles and everything is glossy.
- Enjoy. Top with seaweed and ginger and enjoy hot!
What kind of noodles do you use for yakisoba?
In English soba always implies buckwheat noodles but the noodles used for yakisoba are not buckwheat at all, they’re actually mushi chukamen, which means steamed Chinese style noodles (“mushi” means steamed, “chuka” means Chinese, and “men” means noodles). They’re very similar to ramen noodles because they’re made with water, flour, and kansui - an ingredient that helps with noodle texture and color. When you buy yakisoba noodles at the store, they come pre-steamed so you just quickly reheat them in sauce.What brand of yakisoba noodles?
There are two popular brands of yakisoba noodles: Myojo and Maruchan. They come steamed, coated in oil, and packed into individual servings. You can find them in the refrigerated section of most Asian grocery stores. If you can’t find yakisoba noodles, you can also use fresh ramen noodles, dried instant ramen packs without the seasoning, or chow mein noodles. They all work great!My favorite noodles for yakisoba
I like to use steamed Chinese noodles for yakisoba. The packages of yakisoba noodles from Japan are super convenient but the noodles tend to break. Since yakisoba is a take on Chinese noodles, I prefer to use Chinese cooked noodles or lo mein noodles. Essentially they are mushi chukamen, steamed Chinese noodles. You can find these in the refrigerated section of Asian grocery stores, they’re usually labelled “cooked noodles,” “oil noodles,” or “lo mein noodles.”Yakisoba sauce
Yakisoba sauce consists of Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar. I usually just mix it up at home, but they sell yakisoba sauce as well, in a convenient squeeze bottle. You can find it online or in Asian grocery stores.Japanese Worcestershire sauce
Japanese Worcestershire sauce is almost like Lea and Perrins Worcestershire sauce, but made completely differently. Typically called “sosu” (ソース), Japanese Worcestershire is a sweet, savory, tangy sauce made from fruits, vegetables, sugar, and spices. It tastes vastly different from Worcestershire sauce. You can buy Japanese Worcestershire sauce online or in Asian grocery stores. The most popular sosu producer in Japan is Bull-Dog and they produce 3 main types of sauce, differing mostly on thickness. For yakisoba we need thin, or usuta sauce.Oyster sauce
Since yakisoba is a Japanese version of a Chinese dish, they use oyster sauce as a seasoning. Oyster sauce is a classic Chinese sauce that’s thick and savory with a hint of caramel sweetness and umami. You can buy it online or the Asian grocery store. It adds an extra oomph to your yakisoba.Meat
Thinly sliced pork belly is the Japanese meat of choice, but you can also use thinly sliced beef, cubed up chicken, or firm tofu. They sell thinly sliced pork belly in the frozen section at Asian grocery stores but if you’re looking for a handy substitute, you can use side pork cut into bite size pieces or even bacon if you like it a bit smokier. You can also use chicken, which is just as traditional.Vegetables
Cabbage is classic, along with onions and carrots, but you can really go wild and use any and all vegetables. Mushrooms are great and shredded kale is amazing. Just make sure to cut the vegetables into bite size pieces.Yakisoba toppings
After your noodles are hot and crisp, it’s time to serve it up and add on the toppings!- aonori - tiny dried and powdered flakes of seaweed that add saltiness and umami. You can buy it online or use crumbles of seaweed snack if you have that.
- beni shoga - pretty red strips of pickled ginger that add a sour vinegary bite and contrast the richness of the noodles. You can find this in the refrigerated section of Asian grocery stores. Sometimes you might find this called kizami shoga.
- katsuobushi/bonito flakes - add an extra hit of umami with these dried fish flakes, available online.
- Kewpie mayo - a little squiggle of Kewpie mayo on top is amazing, try it!
- fried egg - everything is buttery with a sunny side up egg.
- toasted sesame seeds - sesame seeds add a bit of crunch and nuttiness.
How to serve
Yakisoba is typically served as a main or side dish. You can serve it alongside a bunch of other dishes, such as gyoza, chicken karaage, and takoyaki for a fun Japanese feast.Tips and tricks
- Prep everything in advance. Make the sauce, loosen the noodles, slice the meat and prep the vegetables. Most of the work is prep, the actual cooking goes very quickly.
- Loosen up the noodles before you add them to the pan. Many packaged noodles come compressed when you take them out of the package. If you add them directly to the pan, you’ll end up breaking them while you’re cooking. Instead, loosen the noodles in warm water and use your hands to gently separate the strands. Make sure to drain the noodles well.
Yakisoba Recipe
Saucy, noodle-y, and full of umami.
- 2 tbsp Japanese Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1/2 tbsp soy sauce (Japanese preferred)
- 1 tsp sugar
- 1 tbsp neutral oil
- 3/4 lb pork belly (thinly sliced, or other protein of choice)
- 1/2 medium onion (sliced)
- 1 medium carrot (julienned)
- 4 leaves cabbage (chopped)
- 1 lb cooked yakisoba noodles (loosened, or lo mein)
- 2 stalks green onions (sliced)
- aonori (optional)
- beni shoga/pickled ginger (optional)
In a small bowl, mix together the Japanese Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar, and 2 tbsp water. Set aside.
Heat up the oil in a large nonstick pan over medium high heat. Add the pork to the pan and cook, flipping as needed until golden brown and cooked through.
Add the onions, carrots, and cabbage. Cook, stirring, until soft but not brown, 1-2 minutes.
Turn the heat to medium and add the loosened noodles into the pan along with the sauce. Toss until everything is hot and coated with sauce and glossy. Stir in the green onions.
Serve topped with aonori and beni shoga. Enjoy!
I Am... Beef Teriyaki
If we’re looking for a quick and easy dinner that’s super satisfying, it’s got to be beef teriyaki. It’s the ultimate Japanese comfort food! This recipe is a riff of the oh-so-delicious Japanese beef bowl known as gyudon, but with more sauce for comfort. Super tender, thinly sliced beef with onions in a sweet and tangy teriyaki sauce over rice that's a match made in heaven. And it only takes 15 minutes to make!
What is beef teriyaki?
Beef teriyaki is thinly sliced beef (or sometimes whole steaks) with a teriyaki sauce made from soy sauce, sake, mirin, and a bit of sugar. Teriyaki beef is glossy and shiny, which is why it’s called teriyaki, with teri meaning glazed and yaki meaning grilled/cooked.How to make beef teriyaki
- Mix together the sauce ingredients. Whisk together soy sauce, sake, mirin, sugar, a bit of water and cornstarch into a slurry in a bowl or liquid measuring cup.
- Cook the onions. Add a bit of oil to a pan and cook the onions, stirring, until soft but not brown.
- Cook the beef. Add the beef to the onions. You don’t need to sear it, it should be soft and tender.
- Simmer. Add the sauce to the pan and simmer until glossy and thick.
- Serve. Serve the beef teriyaki on rice and top it off with toasted sesame seeds. Enjoy!
Beef teriyaki ingredients
For teriyaki sauce you’ll need: soy sauce, sake, mirin, and sugar. Sake, mirin, and soy are three backbone ingredients of Japanese cooking.- Soy Sauce – I’m pretty sure you have a bottle of soy sauce in your pantry. It adds umami, a glorious brown sheen, and is delicious. If you can, try to use Japanese soy sauce for this dish.
- Sake – Sake is Japanese rice wine. It adds umami and a natural sweetness. Just like wine in French cooking adds an extra layer of aroma and flavor, sake is common in Japanese cooking – it’s in almost every sauce. They sell cooking sake at Asian grocery stores, or if you’re feeling flush, you can use the nice sake you have for drinking. Buy a bottle and you won’t regret it, it’ll take your Japanese cooking to another level.
- Mirin – Mirin is Japanese sweet rice wine and the other ingredient that is key in Japanese cooking. Compared to sake, it has a lower alcohol content and higher sugar content that occurs naturally from fermentation. It’s used as a seasoning and glazing agent. They sell mirin in the Asian aisle and at Asian grocery stores.
What is teriyaki?
Teriyaki is a cooking technique used in Japanese food – food is brushed with a glaze of sake, marin, soy sauce, and sugar, then either grilled or broiled. Teriyaki means glazed and grilled – teri meaning shiny/glazed and yaki meaning grilled. In Japan, traditional teriyaki isn’t as saucy as we know it in North America – it’s lightly glazed protein or vegetables. pictured: instant pot chicken teriyakiTeriyaki sauce
Teriyaki sauce is a simple Japanese sauce made from just 4 ingredients: sake, mirin, soy, and sugar. Traditionally it’s on the thinner side, but still thick enough to glaze. Classic teriyaki sauce thickens naturally because the sugars caramelize. Teriyaki sauce is incredibly easy to make at home and once you make it once, you’ll never get store bough teriyaki sauce again. You can use it with stir fries, noodles, and for beef teriyaki, of course.Teriyaki sauce substitutes
If you’re looking to substitute the ingredients for teriyaki sauce, I can’t really suggest anything that feasible tastes the same. Since there are only four ingredients in the sauce, even substituting one of them will make it not taste like teriyaki. If you absolutely had to leave one ingredient out, I would leave out the sake. Japanese soy sauce and mirin are easily available online.What kind of beef for beef teriyaki?
I used a very thinly sliced short rib that we bought at our local Asian grocery store. They sell several cuts of beef, all thinly sliced for hot pot, shabu shabu, and things like teriyaki beef or beef bowls. I love thinly sliced meat over rice, the thin slices cook up quick and are so incredibly tender. If you have an Asian grocery store near you, please check out the frozen section, you’ll find curls of thinly sliced beef, perfect for this recipe. If you don’t have an Asian grocery store nearby, you also cut a steak against the grain. Flank steak or sirloin works - any tender cut of beef is great.What to serve with beef teriyaki
I love this over simple fluffy white rice with a sprinkle of toasted sesame seeds on top. We’ll have either salad with Japanese dressing or a simple green vegetable alongside.Beef Teriyaki
Super tender, thinly sliced beef with onions in a sweet and tangy teriyaki sauce that only takes 15 minutes to make!
- 2 tbsp soy sauce (Japanese preferred)
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 tbsp neutral oil
- 1 small onion (sliced)
- 1 lb beef (thinly sliced, short rib preferred)
In a bowl or liquid measuring cup, whisk together the soy sauce, mirin, sake, sugar, and 2 tbsp water. Whisk in the cornstarch and set aside.
In a large, non stick frying pan, heat up the oil over medium heat. Add the onions and cook, stirring, until soft, but not browned.
Add the thinly sliced beef to the pan and cook, until just cooked through. Add the sauce to the pan and bring to a gentle simmer, letting it bubble, thicken, and reduce.
When the teriyaki sauce is glossy and coats the beef, remove from the heat and serve over fluffy white rice. Top with toasted sesame seeds and sliced green onions. Enjoy!
I Am... 2024 Eclipse Guide: everything you need to know
What is the 2024 eclipse?
On Monday, April 8th, 2024, a total solar eclipse will take place, crossing over North America, making it visible from Canada, the United States, and Mexico.What is a total solar eclipse?
A total solar eclipse occurs when the moon aligns perfectly between the sun and the Earth. The moon blocks all sunlight and a faint solar corona can been seen. Total solar eclipses happen about every 18 months, but it’s the location that’s important, because the path of totality is narrow and sometimes completely over the ocean. In 2024, we’re lucky because the path of totality is over North America.What to expect when watching the eclipse
There are four phases of a total solar eclipse and to see all stages, you need to be in the path of totality. If you’re outside the path, you’ll still see a partial eclipse with the moon covering part, but not all, of the sun.- When the eclipse starts, the moon will slowly move into place in front of the sun. It will start to get slightly darker and the sun will look like a cookie with a bite taken out of it.
- As the moon covers the entire disk of the sun, the world will go from bright and sunny to shadowy and dark in just seconds. It will feel a bit colder and any animals nearby will get really quiet, like it’s nighttime. A hush will fall. The moon will move into place and completely block out the light of the sun. Instead of the sun, you’ll see a faint ring of light. The sky will look like dusk and everything will be eerie and bright and absolutely unlike anything you’ve ever experienced before.
- After totality ends, the moon starts to move away and the sun starts to reappear, making an opposite cookie bite. Light will start to appear and you’ll start to hear animals making noises like it’s morning time.
- After the moon passes completely past the sun, the eclipse is over and you’ll be forever changed.
Where is the 2024 eclipse?
In short, the 2024 eclipse will happen over North America, first in Mexico, then in the United States, then in Canada. Think of an arc curving from the bottom South West corner of North America towards the top North East corner. The 2024 eclipse will begin over the South Pacific Ocean. The first location that will be able to experience totality (when the sun is completely covered by the moon) is the Pacific coast of Mexico at 11:07 PDT. From there, the eclipse will continue, entering the US in Texas. It will pass through Oklahoma, Arkansas, Missouri, Illinois, Kentucky, Indiana, Ohio, Pennsylvania, New York, Vermont, New Hampshire, and Maine. Tennessee and Michigan will also experience the total solar eclipse, in some small pockets. In Canada, the eclipse will enter in Southern Ontario and continue on to Quebec’s, New Brunswick, Prince Edward Island, and Cape Breton. The last place to see the eclipse will be on the Atlantic coast of Newfoundland at 5:16 NDT.When is the 2024 eclipse?
The eclipse will start at 11:07 PDT and end at 5:16 NDT (local times).Where is the 2024 path of totality?
The path of totality is a 115 mile wide path in the centre of the path of the eclipse. The closer you are to the centre of the path, the longer totality will last. Take a look at NASA to make sure you’re in the path. There’s also an interactive map developed by Xavier Jubier, where you can zoom in and see the eclipse path.Which cities will see totality for the 2024 eclipse?
- Dallas, Texas
- Idabel, Oklahoma
- Little Rock, Arkansas
- Poplar Bluff, Missouri
- Paducah, Kentucky
- Carbondale, Illinois
- Evansville, Indiana
- Cleveland, Ohio
- Erie, Pennsylvania
- Buffalo, New York
- Burlington, Vermont
- Lancaster, New Hampshire
- Caribou, Maine.
When is the path of totality?
In America, totality will start in Texas at 1:27pm CDT and end in Maine at 3:35pm EDT (local times).What is totality?
Totality is the maximum phase of a total solar eclipse, when the moon completely covers the sun. Totality can last a fraction of a second, up to 7 minutes and 31 seconds. For the 2024 eclipse, totality will last for a maximum of 4 minutes and 18 seconds, and vary in length along the eclipse path. Totality will last longest in Mexico and Texas.What equipment do you need to watch the eclipse?
To watch the eclipse, you’ll need a pair of eclipse glasses or handheld solar viewer. Your eyes can be permanently damaged by looking directly at the sun, so you need to make sure to protect yourself. NASA doesn’t have any brand recommendations for solar glasses or viewers, but they do state that whatever you use need to comply with the ISO 12312-2 international standard. This link, from the American Astronomical Society lists some reputable brands. If you're careful, you can also buy online. DO NOT look at the sun or eclipse through a camera lens, telescope, binoculars, or any other optical device. Concentrated solar rays will burn through and cause serious eye injury. During complete totality is the only safe time to remove your eclipse glasses.How to take photos of the 2024 eclipse
It's sad to say but a phone probably won't cut it, what you see below is what you can expect from most phones. You need a mirrorless or DSLR and a long lens to truly capture the eclipse, but don't focus too much on it. Just set the autofocus to manual, set the lens to infinity, and the timer to capture a photo every second or so for 4 minutes and you're good to go, the eclipse is a life changing IRL experience and you shouldn't miss it fiddling with a camera.Eclipse snacks
What is a party without snacks? An eclipse party is just the thing to do in the moments before the eclipse starts and after it ends.- Galaxy glaze Galaxy glaze ALL THE THINGS! It’s a space party and what better snacks than ones that look like space? This galaxy glaze is super easy to do and the best part is you can glaze literally anything. I like oreos but you can also do store bought donuts or cake.
- Tinned fish Have you heard? Charcuterie is out and seacuterie is in! A tinned fish party is on trend because it’s delicious, easy, and fun. Conservas, Spanish for “preserved” is hugely popular in Europe. Grab some tins, some fancy or not so fancy chips, and have a fish and chips party while you wait for the magic.
- Sushi bake Don’t knock it til you’ve tried it. You probably have never heard the words sushi and bake in the same sentence before, but it’s delicious! Creamy, savory, satisfying and perfect for parties, a tray of sushi bake is always one of the first things finished. Maybe don’t call it sushi bake if you have snobby friends. Whatever you call it, make it for your eclipse party. Maybe even cut out some eclipse shaped seaweed and throw it on top for extra festive fun.
- Wings! We have so many wings recipes on the blog because we LOVE wings. Breakout the airfryer (simply the best and easiest way to make wings and keep them coming hot-n-fresh) and then season them any which way you like.
- Korean fried chicken wings Sweet, saucy, spicy, everything you want in a wing.
- Ranch Wings These aren’t wings covered in ranch sauce - although serving ranch to dip would be a pro move - nope, they’re crispy, juicy wings tossed in ranch seasoning and they are out of this world.
- Honey Char Siu Wings Sticky, sweet, finger-licking Chinese char-siu inspired wings that are so, so good.
I Am... Spicy Chili Oil Wontons Recipe
Sichuan style spicy chili oil wontons, are one of my happy foods. Silky little dumplings filled with pork and shrimp drowned in chili oil, soy, and vinegar are all good things.
Chili Oil
The key to good spicy chili oil wontons is the chili oil, so make sure you start off with a chili oil that you like. We tend to make our own (Chili Oil Wonton
But, what you've got to do –store bought or not– is eat wontons drowned in chili oil, soy, sesame, black vinegar, garlic, green onions, and cilantro. They're spicy from the chili oil, bright and tangy from the vinegar, savory from the soy, with a nice hit of freshness from the herbs. Seriously so good. And even if you're not a huge fan of spicy, give these a go, working up from a small amount of chili oil. The thing about Chinese chili oils is that they're not super spicy, so much as they're pleasantly fragrant with a hint of heat.Meal Prep Wonton
PS - This may be weird, but this totally works as a meal prep kind of thing. The wontons keep in the fridge well and reheat beautifully in the microwave. So if you wanna make yourself a double batch so you can be the envy of everyone at work, go for it! I recommend tossing it in the chili oil, then scooping them out of the oil into another container. Keep the extra chili oil on the side and add it after.Spicy Chili Oil Wontons Recipe
Pork and Shrimp Wontons
- 1/4 lb ground pork
- 1/4 lb shrimp (peeled, deveined, and chopped)
- 2 tbsp green onions (sliced)
- 2 tsp ginger (minced)
- 2 tsp soy sauce
- 2 tsp shaoxing wine
- 1/2 tsp toasted sesame oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- Fresh wonton wrappers (as needed)
Spicy Chili Oil
- 2 cloves garlic
- 2 tbsp chili oil (or to taste)
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp black vinegar
- 2 tbsp green onions (sliced)
- 1 tbsp cilantro (chopped)
In a bowl, mix together the pork, shrimp, ginger, green onions, soy, Shaoxing, sesame oil, salt, and white pepper.
Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
Bring a large pot of water to boil over medium high heat. While the water is coming to a boil, mix together the spicy chili oil ingredients.
When the water is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 4-6 minutes or until cooked through – cut one open to check.
Drain well and toss in the spicy chili oil. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.
I Am... Twisted Bacon
Twisted bacon is soft and crispy while somehow staying juicy. It’s a Tiktok trend and it’s super easy to make. Twisted bacon makes the perfect combination of crispy crunchy bacon and soft bacon because the twist creates a tunnel – the inside of the twist is soft and tender and the outside edges end up being crisp. Somehow eating bacon that isn’t in it’s regular form factor makes it even more delicious. It’s perfect for a keto snack – in fact the original viral hack were via @house.of.keto and @lowcarbstateofmind
How to make twisted bacon
Making twisted bacon is seriously the easiest thing ever.- Heat the oven. You’ll want a 350°F oven so heat up your oven while you’re twisting your bacon.
- Line a baking sheet. Line a rimmed baking sheet (super important, make sure it’s rimmed so the bacon fat doesn’t spill everywhere) with parchment paper. This is so the bacon doesn’t stick to the pan and it also makes it easy to clean up.
- Twist the bacon. Take a strip of bacon and hold one edge down with one hand and use your other hand to twist it up. Place it on the baking sheet and repeat.
- Bake. Pop the bacon into the oven and bake until crispy, flipping halfway.
- Enjoy. That’s it! Use a pair of tongs to remove the twists from the baking sheet onto a wire rack or paper towels to let some of the bacon fat drain off then enjoy.
Ingredients
All you need is a pack of bacon. I prefer thick cut but this will work with any bacon.How to twist bacon
Grab ahold of your bacon with your hands, hold one side and use your other hand to twist until it twists.Air fryer twisted bacon
If you have an air fryer, you can make air fryer twisted bacon. It's exactly the same steps, just preheat your air fryer, place your bacon in the air fryer basket, and bake for about 8-10 minutes. Air fried bacon is really great! Check out more tips for air fryer bacon here.Toaster oven twisted bacon
For those times when you only want a couple of bacon twists, don’t sleep on your toaster oven. Toaster ovens are perfect for making twisted bacon. They don’t take any time to preheat and they’ll give you crispy twisted bacon in no time. Twist your bacon the same as you normally would, then bake in the toaster oven at 350°F for 10 minutes, then flip and bake for another 10 minutes. It takes a little less time in the toaster oven because the element is so close to the bacon. If you need it a bit crisper, don’t be shy, just add a couple of extra minutes.Twisted turkey bacon
If you’re seeing this and thinking, can I make twisted bacon with turkey bacon, the answer is yes! Turkey bacon twists up the same as regular bacon and ends up just as crispy and juicy.Tips and tricks
- parchment paper - use parchment paper for easy clean up. You can use foil too if that’s what you have.
- rimmed baking sheet - this one is important, don’t use a flat baking sheet because you need the rim of the baking sheet to catch the bacon fat.
- you don’t need to space them out - usually when you’re making bacon you want to give them space to crisp up, with twisted bacon you can snuggle them all up next to each other.
- don’t pour bacon fat down the sink - important!! let the bacon fat solidify on the the parchment paper and save it for another use, or fold it up along with the parchment paper put it in the compost if your city does industrial composting.
Make it ahead
I often make twisted bacon for the week as meal prep. Nothing beats bacon that’s already cooked and ready to go. Just cook it, cool it, and store it in an air tight container in the fridge. To warm it up, you can do it in the microwave, on a paper towel covered with another paper towel and warm it up for 20-40 seconds. Or you can just pop it in your air fryer and heat it up at 400°F for 1-2 minutes.What to eat with twisted bacon
Variations
- candied bacon: sprinkle on some brown sugar or brush with maple syrup, it will caramelize into a sweet glaze.
- spicy bacon: sprinkle on a bit of cayenne pepper for a bit of a kick
- sweet and spicy: combine sweet and heat with brown sugar and cayenne
- peppery bacon: add a generous amount of freshly ground black pepper
- garlic bacon: sprinkle on garlic powder for a garlicky twist
Twisted Bacon
The perfect combination of crispy crunchy edges and soft bacon goodness.
- 12 oz bacon (1 package, thin cut preferred, see notes)
Heat the oven to 350°F and line a rimmed baking sheet with parchment paper. Hold one end of the bacon with one hand and use your other hand to twist each strip of bacon tightly. Lay the twisted bacon down on the prepared baking sheet.
Bake for 20 minutes then flip and bake for another 20 minutes. Let the bacon drain on a wire rack for a minute or two then enjoy!
I Am... Khao Soi: 15 Min Thai Coconut Curry Chicken Noodle Soup
Khao soi is a rich and comforting Northern Thailand coconut curry chicken noodle soup that is everything. We crushed this bowl: just the right amount of spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh. Ever since I bought a little package of Thai red curry paste, I've been red currying all the things. I've done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I'm surprised that Mike and I aren't red from all the red curry paste we've been eating. I can't get over how good it is. And really, it's so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch. Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet this will be a new weeknight staple. It's that addictive. While the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you're looking to do something new, give egg ribbons a try if you haven't. They're really simple but so satisfying.
What is khao soi?
Khao soi is a rich and comforting Northern Thailand coconut curry noodle soup. It’s also popular in neighboring countries Myanmar and Laos. The coconut curry soup base is creamy and packed with umami thanks to red curry paste, ginger, garlic, and fish sauce. Khao soi usually has chicken in it, but it can be found with beef as well.How to make khao soi
- Fry the aromatics and curry paste. In a medium sized pot, add a little bit of oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium high heat, stirring, until the oils start to separate.
- Add the stock and coconut milk. Stir in the chicken stock, coconut milk, and chicken.
- Simmer. Bring everything to a simmer over medium heat for 10-15 minutes or until the chicken breast is cooked through.
- Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.
- Season. Taste the soup and season with fish sauce and a touch of sugar.
- Assemble. When the chicken is done, remove from the soup and shred. Add the chicken to the bowls with the noodles and top with the soup. Finish off with lime and cilantro and enjoy!
What is red curry paste?
Red curry paste is a seasoning paste made from dried chili, garlic, lemongrass, shallots, galangal, makrut lime, coriander, and cumin. It’s the base of many Thai dishes. You can make it at home by soaking the dried chilis then pounding everything together. Or, you can buy a tub of it from the grocery store. Red curry paste is incredibly flavorful and a super helpful back pocket ingredient that can level up your cooking game. I love Aroy-D Thai red curry paste – it has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I were to be making it myself. Also incredibly popular is Mae Ploy brand.Best noodles to use
Traditionally khao soi is made with fresh chewy Chinese egg noodles. You can find these egg noodles in the refrigerated aisle in the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.Can I make khao soi without noodles?
You can totally make this without noodles. Technically it won’t be khao soi, but it will still be a very tasty coconut curry chicken soup. Add some root vegetables, leafy greens, or tofu to bulk it up and if you’re doing keto, use shirataki noodles for a keto khao soi.Can I cook the noodles in the soup?
Please don’t cook the noodles in the soup! Fresh egg noodles need to be cooked in a large amount of roiling boiling water to properly cook. If you’ve ever had slimy, soggy noodles, it’s probably because someone cooked them in soup. Egg noodles release a lot of starch into the water they’re cooking in so it will change the soup texture and flavor.Instant pot khao soi
Instant pot khao soi isn't actually much faster (if it is at all) but if you want the easy cleanup and no smells feature of the instant pot:- Add chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken to the insert.
- Set the pressure to high and cook for 5 minutes.
- Cook and drain the egg noodles while the Instant Pot is doing its magic. Divide the noodles into deep bowls.
- Quick release when the Instant Pot is done, remove the chicken, and shred it. Divide the chicken between the bowls.
- Season the soup with fish sauce and sugar
- Assemble. Ladle the soup on top of the noodles and chicken. Top with lime wedges and cilantro, and enjoy!
Extra toppings for khao soi
The best part of khao soi are the extra toppings. So if you want a vibe, be sure to include these on the side to top your bowl:- Crispy noodles. The best part! Crunchy, crispy, nutty, rich deep fried egg noodles. This is pretty simple, just heat up a bit of oil in small pot and deep fry over medium heat until the egg noodles are crispy and brown. Drain on paper towels. You can also cut up some wonton wrappers and fry those too.
- Sliced shallots. Sharp and sweet raw spicy heat.
- Lime wedges & cilantro. A squeeze of tart acidity rounds out the flavors whlie the chopped cilantro adds freshness.
- Egg ribbons. These aren’t traditional, but I like making egg ribbons to swirl into the noodles.
- Extra chili paste. Have a little dish of prik pao (Thai chili sauce) so you can add some extra spice if needed
Dishes to serve with khao soi
Khao soi is hearty enough to be eaten on its own but what is life without variety? Here are a few dishes to serve alongside your khao soi;- Thai Sticky Rice to soak up that extra soup
- Spring Rolls for some crunch
- Larb Moo Thai Pork Salad as a "side salad"
Khao Soi
A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!
- instant pot
Khao Soi
- 2 cups chicken broth (no sodium preferred)
- 14 oz coconut milk (1 can)
- 1-2 tbsp Thai red curry paste
- 1/2 inch ginger (thinly sliced)
- 2 cloves garlic (crushed)
- 1 large chicken breast (or 2 small ones)
- 1 tbsp fish sauce (or to taste)
- 1 tbsp sugar (or to taste, brown sugar preferred)
- 2 portions egg noodles (or ramen noodles)
Optional Toppings
- 1/2 shallot (sliced)
- 2 lime wedges
- 1/4 cup cilantro (chopped)
- 1 batch egg ribbons
- 1/2 cup crispy wonton strips
In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.
When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!
See the blog post for stovetop instructions.
Estimated nutrition assumes you are drinking all the soup.
I Am... Tinned Fish
Friday nights around here are Fish and Chips Fridays. Nope, not crispy battered fish and golden french fries – I’m talking about canned fish and kettle cooked chips. Are you familiar with conservas? It’s Spanish for “preserved” and it typically refers to canned fish and seafood. Not just any canned fish though – we’re talking about gorgeously glossy high quality seafood that’s sustainable, delicious, quick, and easy. Essentially, conservas is the charcuterie of the sea. Some people call it seacuterie, some people call it conservas, some people call it a tinned fish board. Really, it doesn’t matter what it’s called because it’s delicious. Mike and I were first introduced to conservas at a Spanish tapas bar. They had an entire menu of canned seafood that they cracked open and served with Spanish potato chips, hot sauce, and a couple of other accoutrements. It was such a fun eating experience. The brininess of the the fish, the tart and spicy sauce, and the crunch of the potato chips all come together into the perfect flavor explosion. After our first time, we were hooked. Fish and chips Fridays (at home) was born. Hundreds of years can’t be wrong. Spain and Portugal have a long, rich history of making and enjoying conservas. Now, canned fish is gaining popularity here in North America. There are loads of historical classic brands as well as new ones that are fresh and innovative. There’s bound to be a canned fish out there you like. Part of the fun of conservas is trying out the different varieties and comparing and contrasting.
Why tinned fish is popular
Tinned fish is delicious, that’s probably the number one reason. But that’s not why you’ve been seeing tins of fish pop up at specialty stores and in your social feeds. There are so many reasons, but these particular ones are why I think conservas is here to stay.They're accessible
Because it’s canned, you can purchase conservas online making it accessible to almost everyone. Even if you don’t live anywhere near the ocean, you can have a briny seafood adventure. Canning is the preferred method of preserving seafood in Spain and Portugal simply because it conserves the seafood at its peak, right when it’s caught.. Plus, canned fish isn’t exclusive to Spain and Portugal. Almost all countries preserve fish and seafood via canning, making it a fun way to travel without leaving home. Once you get into specially canned seafood, there’s no looking back.Personal and customizable
A conservas party is the epitome of customizable. One tin, five tins, olives or no olives, hot sauce or no hot sauce, crusty bread, crackers, kettle cooked chips; the list of what you can serve with conservas goes on and on. It’s infinite combinations. You can make multiple unique perfect bites making this a perfect snack-y meal.Deeply enjoyable
Cracking open tins of conservas and a bottle of wine (or fancy beverage) implores you to slow down and enjoy. Because you’re making tiny bites instead of eating a prepared dish, you’re considering arrangements and what tastes good with what. You’re being creative and thinking about your food instead of just eating it. It’s also a little like taking a short vacation to where your canned fish is from. Are you on the shores of Spain, near the Sea of Japan, or just off the Atlantic coast? Physically, you’re at home, but you’re eating seafood from an entirely other place. (And time, if you want to get existential about it.)Very Photogenic
Opening up cans of conservas and revealing perfect layers of filets or mussels all nestled in oil is incredibly pretty. Some cans come flecked with spices, some are simple yet satisfying in their geometry. Tins of seafood are rustic, romantic, and gorgeous. Add chips, crusty bread, crackers, olives, and little forks all on a wooden board or plate and it’s the easiest, most photogenic thing you’ve thrown together in less than 2 minutes. So much quicker than a charcuterie or cheese board.#Aesthetic
The conservas world is design strong. There are fancy tins, labels, and wrappings all covered in art or branding. True canned fish lovers collect the labels and save them. From colorful to retro, the cans, labels, jars, and everything to do with conservas is incredible. I love the typography, the illustrations, the shapes and colors of the cans. Call me a design nerd but I get the heavy breathing when I see a bunch of tiny tins with eye catching design.Super Affordable
Let’s face it, date nights are getting more and more expensive. Ditto with hosting parties. Conservas is affordable (even if you buy the pricey cans) compared to going out for a night on the town. Even if you spend $10-15 per tin of seafood, it’s still not going to add up to what you’d pay at a restaurant these days. Plus, staying in is the new going out, amirite?How to have a tinned fish date night
- Choose cans of fish. You get extra flex if you have a canned fish library with many tins of fish. You can even start your date night at a cute grocery store. Just be sure to scope out their conservas selection first before bringing your date.
- Open cans of fish.
- Uncork your wine.
- Open bag of kettle cooked chips.
- Set out olives, nuts, fruit, herbs, and hot sauce.
- Boom, done.
Where to buy tinned fish
You can get regular canned fish and seafood at your supermarket but if you’re looking for something that’s a little more specialty, check out Whole Foods, World Market, or online. Even Trader Joe’s sells decent canned sea bream, smoked sardines, trout, and mackerel. You can do a high-low comparison and see which fish you like better. Sometimes Mike and I will buy the same type fish from different brands just to see how different they are in quality and flavor.A few of our favorite brands in no particular order
Patagonia Provisions - sustainable fishing with delicious flavors, Patagonia knocks it out of the part with their conservas. We’ve never had a bad tin from them, all of them are amazing. Jose Gourmet - a modern Portuguese brand, is immediately recognizable from the boxes that feature playful illustrations. They have a large variety of seafood and flavors and all are high quality and absolutely addictive. Matiz - Spain is well known for conservas and Matiz is one of the OGs. They have interesting seafood like white anchovies, octopus, and cockles. Their classic sardines are firm, plump, and a good standard to keep in your pantry. Ortiz - the classic red, yellow, and blue can is a cult favorite. They’ve been canning since 1891 and people LOVE their tuna. They have several different lines with different types of fish. We especially like cooking with the anchovies that come in a jar. Nuri by Conservas Pinhais - This is a classic Portuguese conservas company. Nuri has been around since 1920 and the sardines are hand packed and hand labeled. They come in various flavors: sardines in tomato sauce, mackerel fillets in olive oil, sardines in spicy olive oil, and more. Pollastrini di Anzio - this Italian brand has been packing Mediterranean sardines since 1889 and their wild caught sardines are some of the best. They come in a variety of flavors, all are delicious.What kind of seafood comes in tins?
Anything seafood you can think of comes in a tins.Tuna
This isn’t the tuna of your childhood. Preserved in high quality olive oil, conservas tuna is firm, fleshy, and delicious. You can find tuna belly, ones with piquillo peppers, sun dried tomatoes, even chili crisp! High quality canned tuna is the perfect fish to ease into with conservas because it’s familiar. Pro tip, the tuna flavored oil in the can is perfect for bread dipping.Salmon
Conservas salmon comes in large, firm chunks packed in oil. It’s amazing mixed into rice a la Tiktok salmon rice bowls and also on toasts. I like the smokiness and the flavor of Fly By Jing Smoked Salmon via Fishwife.Sardines
There’s a whole world of sardines out there. They come in a variety of sizes, whole with skin on or completely skinned, deboned, and filleted. Both are good. If you’re new to conservas, you probably want to go the filet route, but if you love fish, the ones with skin and bones is where it’s at. So much calcium and omega 3s.Mackerel
One of our absolute favorite types of fish, canned or fresh. It’s milder than sardines or anchovies but packs big savory, umami punch. It has just the right amount of fat, much more than tuna, so if you’re convinced that canned fish is dry, mackerel is here to prove otherwise. If you ever have a chance, mackerel is very popular in Asia and the tinned mackerel from Japan (Ligo) is amazing with rice.Anchovies
Ah, anchovies. They have such a reputation, bad and good. They're the little fish that could. They add umami and salt to everything: pasta, toast, potatoes, steak, pizza, you name it, anchovies will jazz it up. If you’re an anchovy fan (who isn’t!?) the best way to enjoy their purity is on a crunchy kettle cooked chip (unsalted please) with a squeeze of lemon or dab of hot sauce. Pure flavor. PS - If you’re an anchovy fan, grab the Ortiz jar, they come with a cute fork and are tender, meaty, smooth, and generally amazing. PPS - get oil packed anchovies for eating, salt packed are usually for cooking. PPPS - if you find oil packed anchovies too salty go for marinated white anchovies that are pickled in vinegar.Mussels
Soft and velvety with just a bit of bite, mussels conservas are plum, firm, and delicious. They come so many ways, smoked, as escabeche, or with simple herbs. Enjoy from the tin with chips, toss them with pasta, or make a quick homemade escabeche with fresh herbs, lemon, sweet paprika, and red or white wine vinegar.Cockles & Clams
Steamed and preserved cockles and clams are tender, sweet, and full of seafood brine. You can add them to salad, use them to top off pasta, or make a quick ceviche-type dish with onions, cilantro, lime, and the canning brine.Squid
Tender and rich canned squid is amazing alongside a starch: risotto, rice, pasta, potatoes, or bread. Some conservas squid is grilled before canning, which preserves the texture and flavor even more.Others
There are way too many to list out here: trout, octopus, lobster, razor clams, scallops, snow crab, essentially any seafood you can think of, it exists. You might have to do a deep internet dive or hop a plane over to Spain or Portugal if you’re looking for the harder to find seafood. It’s my dream to go on a conservas trip one day!How many tins of conservas do you need?
For date night: Three is the perfect number. One tin per person plus one extra for fun. Three tins is more than enough for two people, especially with the accruements. For a party: If you’re making a large tinned fish platter for a party, I would go for 5-6 tins for 10 people. It’s about 1/2 tin per person when you’re serving conservas as an appetizer.What to serve with canned fish
- chips - don’t knock it til you try it! There are places that specialize in conservas and they always have chips. The crunch of the potatoes with canned fish can’t be beat. We like going for a thicker cut kettle cooked chip, preferably unsalted to let the flavor of the seafood shine through. Also good are tortilla chips and pita chips. Anything that is handheld, crunchy, and usable as a vehicle for the seafood to your mouth is amazing.
- bread - there’s a large world of bread out there and almost all breads will work well. Think: crusty sourdoughs, crackly baguettes, seeded loaves. You can go for bread in it’s natural state but toasting is a pro move, in my opinion. Don’t forget the good olive oil on the side for dipping.
- crackers - my personal favorite are sourdough discard crackers because of their phenomenal hearty crunch. Your favorite store-bought brands of crackers will do too. Grab a selection so you can mix and match and make different cracker-seafood combinations.
- rice and seaweed - a DIY onigiri (Japanese rice ball) slash hand roll platter is an amazing idea for a conservas platter. All you need are a couple of cans of fish, warm rice, Japanese pickles, roasted seaweed snacks, and furikake.
- hot sauce - Salsa Espinaler is specifically made for conservas, as you can tell from the slightly morbid but happy fish skeleton holding on to a bottle. It’s bright and tangy, vinegary with a hint of warmth. Tangy, vinegar forward hot sauces work best, like Tabasco or Crystal.
What to drink with tinned fish
Wine! Spanish or Portuguese, please, if you’re feeling fancy. You can go with white or red, it’s up to you. If you’re feeling extra fancy, you can break open a bottle of Cava (sparkling Spanish wine). Vermouth is also a good choice, with plenty of ice and a twist of lemon or orange. If you want a bit of a more casual feel, beer goes great and, if you don’t drink, I recommend a chilled unsweetened hibiscus tea. Straight hibiscus tea has hints of tannins and is refreshing and light.What if I don’t like tinned fish?
Forget those watery cans of tuna from your childhood. Imagine the freshest fish preserved at it’s height in delicious olive oil. Some tins have a handful of complementary spices and herbs to bring the flavor and some are simple. All are, ironically, fresh tasting, and delicious. Try some, you’ll like it, I promise!Bonus tips
If you want to make your date night in reminiscent of a date night out, don’t forget plating. Everything feels more luxurious and fancy when you plate it artfully. You’ll need:- A board or large plate - this large serving platter will hold all your tins while protecting your table from the inevitable oil drips. It’s a simple oval that’s cloud colored, that is, white with a little hint of grey; perfect for showing off colorful cans of conservas.
- Two small side plates - these hunter green side plates are modern and fun. I love how dark green looks with food and these have an unobtrusive matte finish
- A large bowl - These pasta bowls are perfect for housing chips, bread, or crackers.
- Glasses - you have several options here. You can go for classic wine glasses, Picardie glasses for some French cafe feels, or fancy thin water tumblers for a mix of sophistication and everyday.
- Two to three small bowls - these are for freshly cracked black pepper, olives, nuts. Basically, anything that’s small and you’re not serving a lot of. We love these small matte bowls. They come with four colors in one set making them fun and mismatched while still clearly being the same.
- Conservas forks - mini forks! If you know, you know. These little forks have just two prongs, making getting seafood out of tins a breeze. Plus they have rustic wooden handles for some farmhouse feels.
- Linen napkins - cloth is fancier than paper and it says, hey, I’m willing to do laundry for you.
Tinned Fish Date Night for 2
The best date night is the one you can put together in 5 minutes.
- 1 can tuna or salmon conservas
- 1 can sardines conservas
- 1 can mackerel conservas
- 1 package kettle cooked chips (unsalted preferred)
- 1/4 cup olives (Castelvetrano, Gordal, or Manzanilla preferred)
- 1/4 cup marcona almonds
Open the cans of conservas and place on a plate or wooden board, leaving the seafood in the tin.
Open the kettle cooked chips and place in a bowl. Place the olives and almonds in small bowls alongside the conservas.
Serve with hot sauce, fresh herbs, and fresh fruit, if desired. Enjoy with wine!
Suggestions
Herbs: dill, Italian parsley, basil, chives, mint
Fruit: grapes, stone fruit, pomegranate seeds, lemon slices
Hot sauce: Salsa Espinaler, Tabasco, Crystal
I Am... TikTok Banana Bark Recipe
You’ve heard of chocolate bark, peppermint bark, brownie bark, and now, straight from Tiktok, comes banana bark.
What is banana bark?
Banana bark is chocolate bark, but with bananas. Tiktok is back at it, this time with a viral banana bark recipe. Banana bark is a super simple, no-bake dessert featuring - you got it - bananas. Just like most other chocolate bark recipes, it’s super simple to make: melt chocolate, add ingredients, let it set, break it up in to pieces, and enjoy. Banana bark consists of banana slices, chocolate, and other customizable mix-ins and toppings.How to make banana bark
- Slice - Peel and slice your bananas. 1/4 inch slices is what I feel is a good thickness. Just try to keep all the slices the same width. Arrange - Lay a piece of parchment paper out on a cookie sheet and arrange the banana slices in a neat rectangle.
- Spread - Take your nut butter of choice and evenly spread it over the banana slices. Pop that into the freezer while you melt your chocolate.
- Melt - Melt the chocolate in the microwave, in 30 second increments, stirring in between each 30 seconds. If you have coconut oil, stir it in to the chocolate.
- Pour - Grab the bananas from the freezer and pour the melted chocolate on top, spreading to the edges.
- Top and freeze - sprinkle on any toppings you desire, then place in the freezer until completely frozen, about 1 hour.
- Slice and enjoy - When your bark is solid, remove it from the freezer and either do as they do on Tiktok and use your hands to break it up, or use a knife to cut it into pieces. Enjoy while frozen!
Banana bark ingredients
- banana - grab two bananas out of a bunch and you’re good to go. You don’t need giant bananas, small ones will do. Also, get bananas that are just ripe, overly ripe bananas aren’t as aesthetic and they don’t slice as nicely.
- nut butter - most recipes use peanut butter, but you can use whatever nut butter strikes your fancy. You can even just skip out on the nut butter if you want, it’s entirely up to you. I went rogue and used Biscoff cookie butter and it is AMAZING.
- chocolate - chocolate is what makes chocolate bark bark. You’ll need 1/2 cup of chopped chocolate or chocolate chips. Milk, dark, white, anything goes. I used dark, because I love dark chocolate. More on what kind of chocolate to use for banana bark below.
- coconut oil - the coconut oil in the recipe is optional, simply because banana bark is a frozen bark. Typically, coconut oil helps with tempering chocolate, making it set, stay shiny, and giving it a pleasant snap. Coconut oil is solid at room temp, which is why it helps with chocolate solidifying. If you have some in your pantry, go ahead and add it to the chocolate, if not, you can feel free to skip it.
Toppings
This is where it gets fun! Go crazy!- Try chopped or slivered nuts such as: peanuts, almonds, cashews, hazelnuts, walnuts, pistachios, pecans, really all nuts and chocolate are amazing.
- Dried fruit is also a pro move: coconut, dried cherries, cranberries, blueberries, any sort of chewy dried fruit bits would be amazing.
- Sprinkles or salt are also a fun addition. Sprinkles because who doesn’t love funfetti and flaky sea salt because salty sweet chocolate is ultra addictive.
What kind of chocolate for banana bark?
You can use your favorite chocolate for banana bark: dark, milk, or even white. I prefer to chop up baking chocolate because it tempers better than chocolate chips, which have stabilizers in them. That being said, it doesn’t really matter what kind of chocolate you use for banana bark because technically the chocolate doesn’t need to set at room temp so really, any chocolate will work because all chocolate will set in the freezer.How to store banana bark
Banana bark is a frozen treat and needs to be kept frozen. After breaking or cutting into pieces, place the banana bark into an air tight freezer safe container and store in the freezer. If desired, place pieces of parchment paper between the slices for ease of removal. Pro tip: banana bark is a dessert best enjoyed straight from the freezer. Unlike regular chocolate bark, it’s not something that you can package up and enjoy later. The bananas will defrost and turn soggy. If you do want to gift it, make sure you cut or break it into pieces and package it in a freezer safe container and gift it with a label that says: keep frozen.More banana recipes
In case you went ham and bought too many bananas, you can also make:- Flour Bakery's Famous Banana Bread
- Banana Muffins
- Black Bottom Banana Bread
- Banana Chocolate Chip Muffins
Banana Bark
The frozen treat you never knew you needed
- 2 small bananas (sliced)
- 1/4 cup nut butter (of choice)
- 1/2 cup chocolate chips (or chopped chocolate of choice)
- 1 tsp coconut oil (optional)
Place a sheet of parchment paper on a rimmed baking sheet. Arrange the banana slices in a rectangle.
Spread the nut butter evenly over the banana slices, then place in the freezer while you melt the chocolate.
Place the chocolate (and coconut oil, if using) in a microwave safe bowl and microwave for 30 seconds. Remove and stir. Heat again for 30 seconds, remove and stir. Repeat until the chocolate is smooth and melty. Take the pan from the freezer and pour the melted chocolate on top of the bananas and nut butter.
Spread to the edges then sprinkle toppings, if desired.
Freeze the banana bark for 1 hour, or until completely frozen and solid.
Remove from the freezer and break or cut into pieces and enjoy!
Store any remaining pieces of banana bark in an airtight freezer container. The banana bark will keep for up to 1 month.
Estimated nutrition based on almond butter and no optional coconut oil used.
I Am... How to Make a Butter Board
If you keep hearing people talking about butter boards, here is everything you need to know! Butter boards are here to stay, especially since we’re rolling into the holiday season. Everyone’s looking for a trendy new appetizer and if you’re young (or young at heart) butter boards are sure to show up at the party.
What is a butter board?
A butter board is a wooden board (or ceramic dish) spread with butter and sprinkled with toppings such as flaky sea salt, freshly ground pepper, spices, herbs, citrus zest, edible flowers, and honey. Invented by the award-winning Portland chef, Joshua McFadden, butter boards are becoming increasingly popular. The idea is: instead of a charcuterie board, it’s a flavored butter board. They’re infinitely customizable and are a fun way of making butter a bit more tactile and interactive due to the way it’s presented. Butter boards come with bread, toast, crackers, scones, or anything that goes with butter. Think of a butter board as compound butter (butter flavored with herbs, spices, and other ingredients) but in a different form factor.How to make a butter board
- Let your butter come to room temp. Let unsalted high quality butter sit at room temp for 30 minutes, or break out a stand mixer and whip the butter so it is fluffy and light. Both are delicious. Room temp butter is more hefty and whipped butter is lighter, more delicate, and fluffy.
- Prep your plate or board. Give your board or plate a good wash. It’s important to use a board that you use for just vegetables. Or grab an new board so there aren’t any gashes in the board that butter can seep into. An alternative is a cute plate, like the bread shaped ceramic plate that we used. If you want to stick with a wooden board, you can also lay down a piece of parchment paper and build your board on that.
- Artfully smoosh. Take a spoon or offset spatula and smoosh the butter down on your board/plate. One stick of butter is enough for 4-6 people, it equals 2 tbsp or 1.3 tbsp tbsp per person.
- Top. Sprinkle on a generous amount of flaky sea salt, freshly ground coarse black pepper, and any other flavor toppings that you love. See below for topping inspiration. In the butter board pictured we went with a roasted garlic butter board: unsalted butter, flaky sea salt, toasted coarse black pepper, a whole head of roasted garlic, lemon zest, thinly sliced red onions, plenty of fresh herbs, and a drizzle of maple syrup.
- Enjoy. Serve with warm bread, toasted bread, seeded crackers, or anything that goes amazingly with butter. Place small spoons or butter knives out with the board and encourage everyone to scoop, spread, and enjoy!
Butter board ingredients
- butter - unsalted butter for the win here. Get a pretty, golden, high quality butter. At it’s core a butter board is just bread and butter so both the bread and butter need to be good quality ingredients. Kerrygold is a great readily available brand. If you have access to locally made butter that is a perfect option too.
- flaky sea salt - giant flakes of sea salt are pretty, crunchy, and just feel special. We love use Maldon sea salt, both their regular flakes and their smoked flakes. Jacobsen Salt Co. is also amazing. They have a bunch of flavored salts and their salt comes from the Pacific Northwest Ocean, which is local for us.
- pepper - freshly ground black pepper or other peppers like chili flakes add heat and warmth.
- spices - you don’t need a lot of spices to make your butter sing. Just make sure they’re fresh! Spice mixes work wonderfully and za’atar butter or everything bagel butter are both amazing.
- garlic - fresh for a spicy bite or roasted for a mellow warmth. I LOVE garlic butter and a garlic butter board is my idea of heaven.
- herbs - fresh herbs are the flavor superstars. Think: thyme, chopped rosemary, chopped parsley, basil, chives, sage, tarragon, mint, cilantro, green onions, the herb world is large and delicious.
- nuts - chopped nuts add some crunch and texture. Try: pistachios, hazelnuts, almonds, walnuts, pecans, or your favorite nut.
- sweet - a drizzle of honey, sliced fruits, fruit compotes, jams, or even maple syrup add a note of sweet to contrast the savory. Sweetness and butter work particularly well for breakfast butter boards served with pancakes or waffles.
What kind of butter for a butter board?
Go for an unsalted, high quality butter. My all time favorite butter is SMJÖR, an Icelandic butter that isn’t available anyone but in Iceland. Here at home, I love Kerrygold or the local butter that is available.Who invented butter boards?
Butter boards were first mentioned in Joshua McFadden’s James Beard award winning cookbook Six Seasons: A New Way With Vegetables. We can thank Justine Doiron via Tiktok for popularizing the butter board.Why are butter boards popular?
What can I say? I feel like everyone loves food served on boards. Charcuterie and cheese boards are a fun and interactive way of entertaining and a butter board is just a natural extension, especially if you’re going to be serving bread and butter. There are haters, but I love a good bread and butter starter and I think this idea is pretty genius. I think at this point they are a love-hate kind of thing with many people on the internet being both disgusted and delighted.How to artfully smoosh butter
The best way to artfully smoosh butter is to use the back of a spoon or a small offset spatula. If you whip your butter, you can use a silicone to create divots just like how you frost a cake. The key is to kind of make the butter look like waves. It’s easier if your butter is just the right temperature. You don’t want it too hard or too soft.12 best butter board ideas
- Honey coriander. This is Justine Doiron’s classic combo and it works: flaky sea salt, pepper, fresh mint, ground coriander, ground cardamom, fresh basil, honey, lemon zest, and edible flowers
- Figs and honey. Juicy quartered purple figs, flaky sea salt, and a generous drizzle of honey.
- Sweet and spicy. Flaky sea salt, fresh lime zest, honey, and Calabrian chili flakes.
- Garlic. Whole roasted garlic cloves along with finely grated fresh garlic, finely chopped parsley, and flaky salt.
- Lemon. Thinly sliced oven caramelized lemons, fresh lemon zest, thinly sliced lemons, honey, fresh mint, and flaky salt.
- Pistachio. Roughly chopped pistachios, flaky salt, basil, lemon zest, roasted tomatoes.
- Scallion. Oven roasted green onions, freshly sliced green onions, flaky salt.
- Everything bagel. A generous sprinkle of everything bagel spice, thinly sliced purple onions, capers.
- Gremolata. Toasted chopped pine nuts, lemon zest, finely chopped parsley, finely chopped garlic.
- Pesto. Crushed garlic, toasted chopped pine nuts, loads of fresh basil roughly chopped, and a generous sprinkling of finely grated parmesan.
- Dark chocolate. Dark chocolate shavings, flaky salt, fresh raspberries, and toasted chopped pistachios.
- Hazelnut chocolate. A mix of dark and milk chocolate shavings, toasted chopped hazelnuts, flaky salt.
How to serve a butter board
Make your butter board right before you serve it. They come together very quickly so there’s no need to prep them in advance. If you do need to prep your butter board in advance, make it, then pop it into the fridge to keep the butter cold. Pull the butter board out of the fridge and leave it at room temp for 30 minutes before serving. Place the butter board, along with dippers, small plates, small butter knives, and napkins arranged around it. That’s it! Everyone can help themselves by scoop up the flavored butter onto bread using knives or small spoons.Butter board dippers
- bread - freshly baked crusty breads such as country loaves, sourdough, or baguettes cut or torn into individual servings.
- toasted breads - warm bread and butter is one of life’s simple pleasures. Give your bread some transformative heat for toast.
- crackers - seeded crackers, cheese crackers, water crackers; sourdough crackers https://safedealform.info/small-batch-sourdough-crackers/ are especially delicious alongside butter boards.
- breakfast foods - scones, pancakes, waffles; sweet breakfast things go well with sweet butter boards that feature dollops of jam, fresh fruit, and herbs.
- vegetables - radishes, snap peas, any sort of crunchy vegetable that you can dip.
Are butter boards safe?
There are bunch of sites out there fear-mongering the dangers of butter boards because smushing butter into a wooden board can lead to the butter getting into the cracks where microbes can grow, especially if you’re using a board that you use to prep food. To avoid this all you need to do is do your butter board on a plate or lay down a piece of parchment paper over the board so the butter doesn’t get into the cracks. Also, instead of having everyone communally dip their bread into the butter, lay out some small butter knives or spoons so they can scoop the butter up and discourage double dipping. Alternatively, you can make cute little individual butter boards on small plates or in dipping bowls. Also, you want your butter to be spreadable and at room temp, but you don’t want to leave the board out too long because believe it or not, butter can go rancid, especially in hot and humid climates. The best thing to do is assemble your butter board right before serving.What kind of board for a butter board?
Definitely use a clean, dry wooden board that is specifically for cutting bread or vegetables. Or better yet, get a wooden board specifically for butter boards if you’re set on using a wooden board. Otherwise, I recommend using a large flat plate, which will get those butter board naysayers off your back.Better butter board tips and tricks
- Soft butter is your friend. Let your butter come to room temp for at least 30 minutes.
- Unsalted butter is better. Go for high quality unsalted butter so you can season it to your own tastes.
- Flaky sea salt and freshly coarse ground pepper are the sprinkles of the savory food.
- Herbs, seeds, nuts, and seasonings make it a party.
- Sweet and savory. Add a drizzle of honey for a bit of sweetness and gloss.
- Always provide spreading instruments. No double dipping!
- Do your butter board on a plate. It’s a lot easier to throw a plate into the dishwasher and a lot more difficult to hand wash a buttery wooden board.
How to Make a Butter Board
Butter boards are here to roll into the holiday season.
- 1 tsp freshly ground pepper (coarsely ground)
- 1 cup unsalted butter (room temp (2 sticks))
- 1 pinch flaky sea salt (approx 1 tsp, or to taste)
- 6 cloves roasted garlic
- 1 lemon ((zest only))
- 1 slice red onion
- 1 tsp maple syrup
- fresh herbs (of choice, such as thyme, parsley, or sage)
- 2 baguettes (sliced to serve, or bread of choice)
Lightly toast the freshly ground pepper in a dry pan over low heat for 30 seconds to 1 minute, stirring constantly. This will warm the peppercorns and release an immense peppery flavor. Remove the pepper from the pan so it doesn’t burn and set aside.
Place the butter in a bowl and use a silicone spatula or wooden spoon to lightly cream. The butter should be smooth and spreadable, but not at all melty.
Use the back of a spoon to smoosh and swirl the butter onto a board or plate.
Layer on the sliced red onions and sprinkle with herbs. Drizzle some maple syrup on top. Finish by sprinkling generously with flaky sea salt, lemon zest, and the toasted cracked black pepper.
Serve with warm baguettes and butter knives so everyone can scoop and spread. Enjoy!
Estimated nutrition doesn't include bread
