Mei

migration is part of nature, older than humanity itself #abolishice

Sardine sesame onigiri with @wildplanetfoods #ad 2 cups cooked short grain rice 1 can Wild Planet Foods Sardines in EVOO 2 tablespoons mayo 1 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds 2 nori sheets, halved diagonally Kosher salt In a bowl, add the drained sardines, toasted sesame oil, 1 tablespoon of toasted sesame seeds, and mayo. Mix until evenly combined. Wet your hands with a splash of water and spread a big pinch of salt between your palms. Flatten a quarter cup of warm rice into a circle, then add a couple tablespoons of the sardine filling. Cover with another quarter cup of rice and squeeze with cupped hands to seal the filling inside. Wrap with half a sheet of nori and roll the exposed edges in the remaining sesame seeds to garnish. Makes 4 onigiri.

Why does Chinese cuisine cut meat into small pieces? Recipe for Hunan Stir-Fried Pork is on my blog

Triple Toasted Vanilla Ice Cream My most popular recipe is back with a few tweaks to make sure it’s not-too-sweet and easier to follow. Find the recipe in my links or by searching “daywithmei triple toasted vanilla”

Chocolate mousse with mandarins and fennel seed featuring @Lifeway Kefir farmer cheese #ad 5 ounces dark chocolate, chopped 1 cup Lifeway farmer cheese 1 tablespoon maple syrup ¼ teaspoon kosher salt 3 mandarins 1 teaspoon fennel seeds 1 tablespoon extra virgin olive oil 1. Melt the chocolate in a double boiler or microwave. Stir frequently to avoid scorching. 2. Combine melted chocolate and farmer cheese in a blender. Blend until smooth and light. Taste and adjust with maple syrup if needed. Pour into a container and chill in the refrigerator to firm up, at least 1 hour. 3. Toast the fennel seeds in a dry pan over medium low heat until fragrant. Crush the toasted fennel seeds with a mortar and pestle or spice grinder. 4. Zest one mandarin, then peel and slice all mandarins. I like to squeeze the juice from the mandarin trim as well. In a small bowl, whisk together mandarin zest, juice, olive oil, 1 tbsp maple syrup, fennel seeds, and a pinch of salt. Toss the segments of mandarins to marinate for at least 10 minutes. 5. Serve the mousse topped with the marinated mandarins. Serves 4.

Tinned Fish Talk 🎣 Razor Clams in Olive Oil from Lata These razor clams from Galicia, Spain are a unique, briny treat of their own. The addition of olive oil and the pressure cooking process extracts the necessary proteins to stabilize a razor clam pil pil. The frother trick from Vicent and Nacho makes it even easier to achieve at home. Code DAYWITHMEI gets you 10% most tins from Lata. Transparently I’ve been a customer and collaborator with Lata for a few years now, and the code may support me with a small commission at no extra cost to you.

How to become a full time content creator no borax no glue (plus annotated pickle tour and secret ice cream flavor for the folks who just want to know about the food)

Making the most important condiment in my cuisine (and a glimpse into my doubanjiang research process, complete with APA citations for your viewing pleasure)

Sardines & Green Beans Amandine with @wildplanetfoods #ad 12 ounces green beans, trimmed 1 tin Wild Planet Sardines in EVOO 2 tablespoons unsalted butter ⅓ cup slivered almonds 1 shallot, minced ½ lemon, juiced Kosher salt Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl with equal parts ice and water. Add the green beans and cook for 3 minutes, until tender-crisp. Transfer the green beans to the ice water to halt cooking. Transfer to a plate and pat dry with paper towels. In a cold skillet, add the almonds and toast over medium heat until golden brown. Transfer to a plate and set aside. Return the skillet over medium heat along with the butter and shallots. Cook until the shallots are translucent before tipping in the oil from the tin. Reduce the heat to low before adding the lemon juice and 1 tablespoon of water, shaking the pan quickly to emulsify. Add the almonds, green beans, and sardines to the pan and toss to coat with the sauce. Taste and season with additional kosher salt. Once the green beans are piping hot, transfer to a serving plate. Serves 2 to 3.

making an ice cream flavor for @cabagges

Scallion latkes with farmer cheese and smoked salmon @Lifeway Kefir #ad Makes 4 servings 1½ lbs russet potatoes, peeled 6 scallions, thinly sliced, plus more for garnish ¼ cup potato starch ½ teaspoon baking powder 1 egg, beaten ¼ teaspoon ground white pepper 1 teaspoon kosher salt ½ cup Lifeway farmer cheese 4 oz smoked salmon Cooking oil 1. Julienne the potatoes with a mandoline or shred through the largest holes on a box grater. Place the shredded potatoes in the center of a clean dish towel and squeeze to release excess moisture. Set the potatoes aside. 2. In a large mixing bowl, whisk together starch, baking powder, egg, white pepper, and 1 teaspoon kosher salt into a batter. Fold in the potatoes until well combined. 3. Heat ½ inch of cooking oil in a skillet over medium heat. Drop 2 tablespoon mounds of latke batter into the pan, gently pressing with a spatula to flatten. Fry for 2 to 3 minutes per side, until golden brown and crisp. 4. Transfer to a paper towel lined plate and immediately season with a pinch of kosher salt while hot. Serve the latkes with Lifeway farmer cheese, smoked salmon, and additional scallions.

A tinned fish public service announcement 📣 For the record, Dan at Rainbow Tomatoes Garden asked me to make this video a year ago, but I secretly hoped this trend would die. Unfortunately, common sense was unable to prevail. Stay safe friends.

The Fuzhou Float 🍷🍨🍒 Chinese wine just doesn’t get the spotlight it deserves, especially not in the US. I’ve called in my friends Jess, who writes about Chinese wine, and Allen, who makes it. Allen challenged me to make an ice cream using his qinghong lees, the byproduct of making the iconic red-green Fuzhounese wine. I landed on incorporating cherries and strained yogurt to echo the refreshingly tart flavor of qinghong, finished with a float of filtered young qinghong.

Trying 11 year old vintage sardines 🎣 Tinned Fish Talk

Vanilla five spice whipped sweet potatoes with @Lifeway Kefir #ad Makes 4 servings 1.5 lbs sweet potatoes 4 tablespoons unsalted butter 1/3 cup Lifeway whole milk kefir 1/2 vanilla pod, scraped or 1 tsp vanilla extract 1/2 teaspoon five spice 1 teaspoon kosher salt 1. Heat the oven to 400F. Stab each sweet potato with a fork then transfer to a sheet tray and bake until tender all the way through, about 40 minutes. Once cool enough to handle, peel away the skins. 2. Add the butter to a saucepan over medium heat. Cook the butter until the milk solids are golden brown, stirring occasionally to prevent scorching. Take the pan off heat and stir in the vanilla pod, vanilla seeds, and five spice. 3. Add the sweet potato flesh, kefir, and salt to a food processor or blender and pulse until smooth. Discard the spent vanilla pod and stream the warm brown butter into the sweet potatoes. Pulse until incorporated. Serve hot. #LifewayLovesYourGuts #LoveYourGuts #DiscoverLifeway