EAT // Memorial Day BBQ x Beer Chicken x Brazilian Food!

Here’s a fun fact about me: I love to cook and bake, but I do not really like to eat! I love the process aspect and making food beautiful, but when it comes time to eat it… I’ll take a few bites and nibble here and there! Granted, I’m a small and VERY PICKY eater… I’m definitely a eat to survive type girl. Of course there are exceptions — anything matcha and brunch basically!

Anyways, I thought I’d try something new and share highlights of what I ate every week! This won’t be a food recipe blog by any means, by the way.

Beer Chicken IPA Lagunitas I bought a few different beers to photograph for my design project and decided to use them to cook since I don’t drink beer (I don’t drink anything carbonated — not just a picky eater.. also a picky drinker. 😛 ) The chicken turned out super tasty, but nothing beats the cranberry balsamic chicken I made last winter!
Chicken Salad Apples Grapes Cranberries Onions Celery Greek YogurtRotisserie chicken is my savior. I dislike cooking meat because I get sick to my stomach after dealing with raw meat for more than 2 minutes pretty much. Not my forte.
Brazilian Fresh Squeeze Cafe Berkeley Tritip Steak Chipotle Chicken Tacos Next up is Brazilian food from Berkeley! A and I went to thrift shop and ended up trying Brazil Fresh Squeeze Cafe across from UCBerkeleyExtension building.
Memorial Day BBQ Pesto Shrimp Skewers Steak Bites Last week’s Memorial Day BBQ.. we skewered beef and shrimp kabobs! Also made bacon potato salad, chicken wings, corn, and grilled pineapple for dessert.
Baked Parmesan Potato Wedges4 clove garlic and herb roasted potatoes.
Greek Yogurt Corn Flank Steak Fajitas Bell Peppers A collection of leftover produce and foods in our fridge… plus new additions of corn (5 for $2! and the flank steak was only $10!!! WHAT?!) I love a good meal that is budget friendly.

Until next week,
Ann

EAT | Dan Tat

If there’s one thing I actually enjoy eating at dim sum, it’s gotta be dan tats. Dan tats are basically egg custard tarts. There are different versions of them such as the po gok tat- the Portuguese version I had in Macau, China. Different bakeries also make the tart crust differently. Some have it more dense like a shortcake, but my favorite is the puff pastry like crust with tons of flaky layers.

I’m not much of a recipe blog, but I do cooke/bake because I DO eat. For now, I won’t be posting recipes or directions (unless I used a link). Treat this as more inspiration!

First you make what I call puff pastry Chinese style. I make my pastry dough from scratch. It is way more work intensive, but worth it. I rolled and folded this one 3 times with a total of 10 new layers. More layers = more layers of flakiness. I don’t fold too many times because the dough starts to break down with the new addition of flour and it either gets too mushy or too tough.

dan tat pastry dough

dan tat putting it together

I rolled out the dough and cut it out to the size of my mini tart tins. I use aluminum tins, so you don’t ever have to spray or flour them. They don’t stick for me.
dan tat fresh out the oven dan tat fresh out the oven 2
dan tat layersdan tat time to eat

Hope you’re having a great Labor Day weekend!

A

Tasty Tuesdays: Minty Goodness

Oh, mint. Perfect for soothing winter sniffles, refreshing summer recipes, and decorating and flavoring desserts! Though let’s be honest… I could do with a mint mojito coffee from Philz any day of the week! Here are 2 recipes that I’m going to be making allllllll summer long! Image

Mint iced coffee. (top) Mint mojito coffee ice cream. (bottom) 

PS. Did you know that mint is considered an invasive plant? Weed alert?! With the amount of mint I’ll be using, maybe I don’t mind!