Quiche Lorraine

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche. As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which…

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche.

As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which is feminine), for no reason other than to make the language more challenging for the rest of us to learn (whether tique, the word for tick, was masculine or feminine has been hotly debated), quiche is enjoyed by tous (or everyone, which is masculine) in France, without any blowback.

Got that?

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Lemon Pasta

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar…

A Couple Cooks – Recipes worth repeating.

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Lemon pasta

Here’s a lusciously creamy pasta that will become the meal of your dreams. Try this Lemon Pasta! It’s rich and silky, with just the right balance of sharp citrus from loads of lemon zest. Don’t consider this a health food or even a healthy spin: it’s here for when you need a properly indulgent bit of pasta. This one is modeled off of a favorite of ours at a fantastic local restaurant and let’s just say: it’ll be tough to put down your fork.

Ingredients in this lemon pasta recipe

This lemon pasta recipe is a mess of citrusy, creamy long noodles smothered in cream, Parmesan and lemon zest. While most of the recipes on this website fit under the umbrella of healthy, this one is all about being just plain amazing. If you prefer a healthy spin, go to Vegan Fettucine Alfredo! For this lemon pasta you’ll need:

  • Pasta: spaghetti or bucatini
  • Milk
  • Heavy cream
  • Butter
  • Garlic
  • Lemon zest
  • Parmesan cheese
  • Salt and pepper
Lemon Pasta Recipe

Use any long noodle (bucatini is best)

You can use any type of long noodle for this lemon pasta recipe. If you have fresh pasta, this would be a great sauce for using it! Of course, it’s much more accessible to use dried long noodles. Here are some options:

  • Bucatini: It’s spaghetti with a hole in it! It lends a deliciously chewy texture to the pasta.
  • Spaghetti: The classic!
  • Linguine: A slightly wider noodle.
  • Fettucine: A flatter and wider noodle.

Of course, this sauce works well with a short noodle as well, if you’re looking for a short pasta! Some ideas: Rigatoni, Penne, Orecchiette and Cavatappi would be great contenders.

How to make lemon pasta: a few tips

This lemon pasta takes just a few minutes to whip up. Here are a few tips to keep in mind during the cooking process:

  • Consider cutting it in half! The recipe below makes 6 to 8 servings, so cut in half if you don’t want leftovers (though they do save well!).
  • Zest the lemons first. You’ll need zest from two lemons, which can take a while. We like using a microplane grater to make quick work.
  • Loosen the sauce with pasta water. Like with many Italian pasta recipes, save a bit of the pasta water after you’ve boiled it: you may need a few splashes to get the sauce to a creamy consistency.
Lemon pasta

Serves a crowd, or works as leftovers

This lemon pasta makes quite a big pot of noodles! You’ll use 1 pound of pasta here, which in our book makes enough for 6 to 8 servings. This might be less than you’re used to when it comes to pasta, but this one is so rich we recommend having smaller servings.

You may want to halve this recipe, or it works great as leftovers! The flavor is still fantastic after 3 days refrigerated. We even ate it cold! You can also reheat it in a skillet with a splash of milk to get it creamy again.

What to serve with lemon pasta

Here’s an important thing about this lemon pasta recipe: how to make it into a meal! The serving size is smaller than you might be used to, because it’s such a rich and fatty pasta. You’ll want to accessorize it with a crisp green salad or some vegetable sides. Here are some ideas:

Lemon pasta

Or, serve it as a simple side dish

Another great way to serve lemon pasta? As a side dish! It works very well with fish or chicken for an elegant meal. Here are a few mains we’d serve it with:

This lemon pasta recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

Print
Lemon pasta

Lemon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.


Ingredients

  • 1 pound spaghetti or bucatini pasta*
  • 1 cup 2% milk
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 4 cloves garlic, grated
  • Zest from 2 lemons
  • 5 tablespoons salted butter, sliced
  • ½ cup grated Parmesan cheese
  • Fresh ground black pepper

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Save out ½ cup pasta water using a glass measuring cup for the sauce, then quickly drain the pasta.
  2. Make the sauce: In saucepan, add the milk and cream and bring to a simmer over medium heat. As it comes to a simmer, grate in the garlic. Add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons butter and stir for 1 minute. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully incorporated and the sauce thickens.
  3. Serve: Add the drained pasta to the sauce and toss to combine. Allow to sit 3 minutes. Add the remaining zest of 1 lemon, ½ teaspoon kosher salt, and 1 tablespoon butter. Add a few drizzles of pasta water as necessary until nicely coated. Serve with fresh ground black pepper. Store leftovers refrigerated for up to 3 days (reheats nicely in a skillet with a splash of milk).

Notes

*This quantity serves 6 to 8: make sure to cut in half if you’re serving less eaters! Pair with a green salad or veggie side to round it out as a meal.

  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Lemon pasta

A Couple Cooks - Recipes worth repeating.

Easy Tortelloni

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.…

A Couple Cooks – Recipes worth repeating.

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.

Tortelloni

Got tortelloni? This delicious pasta is often mistaken for tortellini, but it’s easily the better of the cousin pasta shapes. The larger of the two is delightfully tender, with a generous gooey filling. Here’s our favorite way to serve them: with a tangy, garlicky tomato sauce, with a touch of richness from a hint of cream. It’s a great way to make them into a tasty vegetarian dinner or easy side dish. This one has been a huge hit with any friends and family we serve it to!

What is tortelloni?

What is tortelloni, anyway? It’s easy to grab a package and mistake it for the smaller pasta shape. What is tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini has smaller and is ring shaped, with a hole in the middle. In traditional Italian cooking, tortelloni filling is vegetarian whereas tortellini often has meat. Tortellini is also often served in broth, whereas tortelloni is served with creamy sauces.
  • Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling.
Tortelloni

Ways to serve tortelloni

Tortelloni is our preference over tortellini because it’s larger and more substantial. It’s great for serving with creamy sauces, whereas the smaller pasta shape can get lost. Here are some of the top ways to eat tortelloni:

Tomato cream sauce

Making tomato cream sauce: some tips!

This tomato cream sauce is our favorite way to serve tortelloni. It’s similar to a Vodka Sauce, but instead of slow cooking it for hours you can whip it up in just 30 minutes. Here are a few notes on the process:

  • Find best quality canned tomatoes. The quality of tomatoes makes the sauce. Our top choice is fire roasted, if you can find them: the flavor is sweet and developed right out of the can. Or look for San Marzano, an Italian variety of tomato with a sweet flavor. If you can’t find either, just find the best quality canned tomatoes you can find.
  • The secret ingredient? Fennel seeds. The fennel adds add hearty, meaty flavor that can’t be replicated. Don’t leave it out!
  • Simmer until thickened. This should take between 20 to 30 minutes, depending on the brand of tomatoes. Longer is always better, if you have the time!

Make it a meal: sides for tortelloni

Whip up a pan of this tortelloni, and you’re on your way to a delicious meal! You can serve it as a meatless main, or a side dish in part of a larger spread. We’ve served it as a side dish for salmon in a meal al fresco, and all our guests raved! Here are some ideas for making it into a meal:

Tortelloni

Try it in these tortellini recipes

Can you use tortellini in this tortelloni recipe? Absolutely! These pasta types are easy to swap. You can also use tortelloni in these tasty tortellini recipes:

This tortelloni recipe is…

Vegetarian. For gluten-free, use gluten free tortelloni.

Print
Tortelloni

Easy Tortelloni


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon fennel seeds
  • 28 ounce crushed tomatoes (fire roasted if possible)
  • 1 ½ tablespoons (double concentrated) tomato paste or 3 tablespoons normal tomato paste
  • 6 tablespoons heavy cream
  • 1/2 yellow onion, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • To serve: Parmesan cheese, fresh basil (optional)

Instructions

  1. Make the sauce: Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown). Turn the heat to medium low. Add the canned tomatoes, tomato paste, ¼ cup of the heavy cream, the half onion, and the salt. Simmer 20 to 30 minutes until the sauce is thickened. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream.
  2. Cook the pasta: Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
  3. Serve: When the sauce is done, add the pasta to the skillet. Top with Parmesan shavings and fresh basil, if desired.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Tortelloni

A Couple Cooks - Recipes worth repeating.

Honey Vanilla Pots de Crème

The soft floral notes of honey mingle with sultry vanilla bean in this show-stopping baked custard that’s deceivingly easy to prepare. Honey and vanilla make for a perfect combination in these perfectly petite, and perfectly adorable, pots de crème. The silky smooth texture is achieved by gently baking in a bain-marie or water bath. Part […]

The post Honey Vanilla Pots de Crème first appeared on Love and Olive Oil.

The soft floral notes of honey mingle with sultry vanilla bean in this show-stopping baked custard that’s deceivingly easy to prepare.

Honey and vanilla make for a perfect combination in these perfectly petite, and perfectly adorable, pots de crème. The silky smooth texture is achieved by gently baking in a bain-marie or water bath.

Honey pots de creme served in glass ramekins, topped with a triangle of honeycomb and fresh chamomile flowers

Part two of my edible flower obsession, this time featuring chamomile flowers. They are most commonly used as herbal tea, but the fresh flowers are a lovely edible garnish for any dish, sweet or savory.

I was unsuccessful growing my own chamomile flowers last summer, and this year my efforts to find a starter plant came up short. I filled my garden with other edibles, including dianthus and marigold, but had resigned myself to a chamomile-less existence.

Then I spotted fresh cut chamomile flowers at Trader Joe’s, and immediately stashed a bunch in my cart (to Taylor’s obvious confusion since I never buy fresh flowers… because, cats.)

I had been planning to revisit these lovely honey pots de creme for some time now, the recipe one we originally developed for a honey company years ago but never actually posted it here. I had a container of honey comb I’d been saving for just this reason as well, so it appeared the stars (and flowers) had finally aligned.

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Fresh Peach & Goat Cheese Ice Cream

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor. Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before […]

The post Fresh Peach & Goat Cheese Ice Cream first appeared on Love and Olive Oil.

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor.

Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before churning, no heat required.

White plate with three scoops of peach ice cream, cones, peach towel and fresh peaches

I’ve been on an ice cream kick this summer, especially now that the summer heat has hit with a vengeance. From toast & jam ice cream to strawberry funfetti ice cream cake, my ice cream machine has gotten plenty of exercise these past few months (I’ve actually got another ice cream recipe in the chute as well, one with a very interesting flavor you might raise your eyebrow at first, but trust me, it’s a good one. Alas, in an effort to spread things out and alternate some savory recipes in there too, you may have to wait a few weeks for that one).

This recipe uses a similar ice cream base as the strawberry buttermilk ice cream I used in my funfetti ice cream cake, simply swapping peaches for strawberries and goat cheese instead of the buttermilk.

Best of all, this ice cream is easy as pie (so the saying goes but honestly, pie is anything but easy, easy as eggless ice cream is much more apt). Simply blend up all the ingredients in a food processor or blender and pour it right into your ice cream maker. No eggs, no tempering, no fuss.

Sometimes I opt to chill my base a bit more before churning (colder base = faster churn time = creamier ice cream), but if all your ingredients are pretty cold to begin with, you have permission to go straight from blender to ice cream maker.

White container with peach ice cream and one scoop, sitting on a peach-graphic towel with fresh peaches

The goat cheese is not an overpowering flavor, rather just a hint, enough to give it some body and tang without veering into funky territory (Taylor was worried about this when I first posed the idea, but trust me that he’s more than come around to it after tasting the final product). I do recommend using a mild goat cheese, we picked up a tub of fresh goat cheese at our local farmers market, and it was lovely. I feel like store bought cheeses, the kind in the plastic logs, are typically more pungent in flavor.

(more…)

Chocolate Covered Strawberry Mousse Cakes

There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core. Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a […]

The post Chocolate Covered Strawberry Mousse Cakes first appeared on Love and Olive Oil.

There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core.

Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a glossy chocolate ganache glaze, these little mousse cakes are as stunning as they are delicious. While entremet-style desserts do require a bit of effort and planning, the work is easily manageable when split over a few days.

Three domes covered in ganache, on a white plate, pink background

My blueberry mousse cake recipe is surprisingly popular given its complexity; and I’m giddy with delight every time I’m tagged in a photo by someone who’s made them.

This recipe is a similar entremet-style dessert, but with different components: a rich chocolate brownie instead of the almond sponge, a light strawberry Bavarian mousse (distinctive in its use of egg yolks in the base), and then a chocolate ganache coating instead of the mirror glaze.

(more…)

Strawberry Funfetti Ice Cream Cake

The summer fun has just begun! This colorful strawberry funfetti ice cream cake will have you smiling from ear to ear (or mouth to stomach, rather). If happiness could be frozen, sliced and eaten with a fork, it’d probably look something like this: a thick layer of freshly churned strawberry buttermilk ice cream sandwiched between […]

The post Strawberry Funfetti Ice Cream Cake first appeared on Love and Olive Oil.

The summer fun has just begun! This colorful strawberry funfetti ice cream cake will have you smiling from ear to ear (or mouth to stomach, rather).

If happiness could be frozen, sliced and eaten with a fork, it’d probably look something like this: a thick layer of freshly churned strawberry buttermilk ice cream sandwiched between moist yellow cake freckled with colorful confetti sprinkles. 

Strawberry Funfetti Ice Cream Cake on gray with pink linen and fresh berries

Strawberry season is just about over here in Tennessee, but we managed to make it out to the fields to pick some before the fragile berries are smothered by the summer heat.

The berries were much smaller this year, so it took us a bit longer to pick a full bucket of them, but boy are they delicious. Tiny and sweet and oh so fragrant, I had to consciously restrain myself from eating every other berry that I picked (I’ve given myself plenty of stomachaches from eating too many strawberries, but I never seem to remember this when I’ve got a bucket of ruby red beauties on my arm.)

Honestly I can think of no better way to spend a long weekend then making all the strawberry things, from ice cream and pie to shortcakes and (of course) jam.

Partially eaten slice of Strawberry Funfetti Ice Cream Cake

This recipe combines two of my favorite things: funfetti cake and fresh strawberry ice cream. It’s bright, fun, and fruity and guaranteed to make you smile.

Serve it topped with freshly whipped cream, ripe local strawberries, and even more rainbow sprinkles for good measure (really, can you ever have too many sprinkles?)

(more…)

Toast & Jam Ice Cream

Toast and raspberry jam, now in ice cream form. Or, to be more descriptive, toasted brioche ice cream with a swirl of hibiscus raspberry caramel (I mean, how good does that sound?!) How do you turn your favorite morning toast and jam into a delectable dessert? Start with a sweet custard ice cream base base, […]

The post Toast & Jam Ice Cream first appeared on Love and Olive Oil.

Toast and raspberry jam, now in ice cream form. Or, to be more descriptive, toasted brioche ice cream with a swirl of hibiscus raspberry caramel (I mean, how good does that sound?!)

How do you turn your favorite morning toast and jam into a delectable dessert? Start with a sweet custard ice cream base base, infused with actual toasted bread (trust me, it sounds weird but it’s actually amazing), and then swirl with a jammy hibiscus raspberry caramel sauce.

Bowl with stacked scoops of Toast & Jam Ice Cream, with a toast point and frozen raspberries as garnish

My thought process for this recipe was pretty convoluted, over the course of a few weeks I somehow went from a black sesame ice cream to this final toast and jam-inspired flavor. There was a peanut butter iteration in there somewhere too (think fancy PB&J) but ultimately I ended up here, with this toasted brioche ice cream and raspberry caramel ripple.

Much like my Sourdough Ice Cream, the custard base of this unique flavor is infused with actual bread; toasted brioche, to be exact, though you can pretty much do this with any kind of bread (whatever your favorite bread is for toast? Use that).

It’s always surprising to me how much flavor the bread imparts on the cream after a short 30 minute steep. I really didn’t think it would work the first time I tried it, and was simply floored when I snuck a spoonful of the freshly churned ice cream.

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Milk Chocolate & Peanut Butter Ganache Brownies

Chocolate and peanut butter lovers: delight! This one’s for you, with a rich milk chocolate brownie topped with layers of creamy peanut butter frosting and a luxurious chocolate ganache. Given the choice between chocolate cake or brownies, I’ll choose the brownie every time, especially when it’s loaded and layered with more chocolate and sweet and […]

The post Milk Chocolate & Peanut Butter Ganache Brownies first appeared on Love and Olive Oil.

Chocolate and peanut butter lovers: delight! This one’s for you, with a rich milk chocolate brownie topped with layers of creamy peanut butter frosting and a luxurious chocolate ganache.

Given the choice between chocolate cake or brownies, I’ll choose the brownie every time, especially when it’s loaded and layered with more chocolate and sweet and salty peanut butter like this one.

Sliced peanut butter ganache brownies on parchment, bowl of peanut butter on the side

I recently had the urge to re-make, re-test, and re-shoot my old Cream Egg brownie recipe from way back in 2012. It’s a great recipe that always sees a little bit of a boost this time of year, but the photos don’t really do it justice. They’re not horrible (I had almost 5 years of experience at that point, if you can believe it… man I’ve been doing this blogging thing for way longer than I realized), but they are definitely not quite the same caliber of images I’m able to capture now. I also wanted to play with the ratios of brownie-filling-topping, and explore swapping the milk chocolate topping with a silky smooth milk chocolate ganache (basically, I can’t leave well enough alone).

A combination of factors, including crummy light and less-than-clean cuts (as a result of my impatience to get it done undoubtedly) failed to please my perfectionist self, and I didn’t end up reshooting the recipe after all. But that’s not to say we didn’t enjoy the spoils of the endeavor nonetheless. As Taylor was shoving the results of my test batch into his mouth, he remarked that his idea of a perfect brownie would be that same fudgy brownie base, a layer of sweet and salty peanut butter in place of the fondant, and a rich ganache topping.

So I made it happen.

Stack of 3 Milk Chocolate Peanut Butter Ganache Brownies, top one with a bite out of it

The peanut butter layer turned out a bit more buttercream-y than I envisioned (I was shooting for something Reese’s like), but we both decided that it was quite lovely, light and fluffy and perfectly peanut buttery. The hint of salt, in both the brownie layer and the peanut butter layer, cuts the richness of the chocolate beautifully and also amplifies the flavors.

The brownie itself is dense and fudgy (just how I like them), even more so if you let it chill overnight (as hard as that may be, trust me when I say you’ll get much cleaner looking cuts if you wait until the next day).

I used a mix of chocolates, both dark and milk chocolate in both the brownie and the ganache, since, while I love me an ultra-dark chocolate brownie, I couldn’t ignore the fact that milk chocolate pairs so well with peanut butter. I wanted the best of both worlds.

(more…)

Monstera Cake Roll with Pandan Whipped Cream & Kaya

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream. If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with […]

The post Monstera Cake Roll with Pandan Whipped Cream & Kaya first appeared on Love and Olive Oil.

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream.

If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with 3 different colors of green batter for a water-color like effect, on a pale pink background that’s perfectly on trend.

Pink cake roll with stenciled monstera leaf design, sliced to show the spiral of green pandan whipped cream filling

This recipe is the product of months of dreaming and weeks of testing. It’s something I’ve been planning for quite a long time (I actually bought the monstera stencil before the wood-grain stencil from my holiday cake roll), but ended up waiting until spring when the design would better match the weather.

The idea for the design popped into my brain and has remained pretty much unchanged (and the fact that the final result matches my vision so closely… well, I’m pleased as punch).

But that still left me with the question of… what do I fill it with?

I knew I wanted something green, to match the monstera leaf design. And I also wanted something a bit different than my usual green-go-to’s (aka matcha and pistachio). The perfect solution came in the form of Pandan: a grass-like leaf native to Southeast Asia which is often used in flavoring sweets and desserts.

I also added a thin layer of Kaya, a coconut-egg jam popular in Southeast Asia (especially Malaysia and Singapore), to give it an extra kick of flavor and sweetness and again, to make it a little bit different from my previous cake roll recipes. The punch of coconut is a perfect pairing for the subtle vanilla notes of the pandan. I simply adore this combination and couldn’t be more delighted with how the final product turned out (although, I’d maybe be slightly more delighted if it didn’t take me 5 rolls to get it just right…)

Two slices of Monstera Stenciled Roll Cake on rectangular plate

As is the case with this recipe, I am often inspired by Asian ingredients, flavors, and techniques, and I try my best to show my appreciation for the origins and cultural histories of these amazing and diverse foods. I truly believe we can all enjoy these unique recipes and ingredients, while still appreciating the cultures from which they hail and without laying claim to them as our own (there is a fine line between appropriation and appreciation, and I try very much to fall under the later with my recipes).

I simply didn’t feel comfortable posting a recipe like this one, inspired by Japanese techniques and Southeast Asian flavors, without addressing the increasing violence and hateful rhetoric directed towards Asian Americans in this country. Sadly, it is nothing new: Asian-Americans have been discriminated against in this country since before it was a country, even. This Twitter thread is rather eye-opening; did you learn about any of this in history class? Because I sure didn’t.

Talk is good and all (the more we can create awareness about what’s happening, the better), but I’m committed to putting my money where my mouth is, as they say. So I’ve committed to donating 100% of the ad revenue from this post to the AAPI Community Fund, which aims to address the urgent issues that face the AAPI community as well as broader, systemic problems through grants issued to trusted AAPI organizations working to rectify the racial inequalities in our society.

(more…)