Ricotta Pancakes with Strawberry Compote

Last week I bought my first-ever tub of ricotta cheese. Although I can’t say I’m a die-hard fan of cheese, I do always have various selections of cheese (mozzarella, parmesan, and a shredded cheese mix) stocked in my fridge. I’m not too familiar with ricotta but I’ve browsed through countless recipes for sweets and desserts that use this famous Italian cheese.

OLYMPUS DIGITAL CAMERA
So why did I suddenly decide to purchase ricotta? Well, to make the fluffiest pancakes ever. It’s no secret that I’m a fan of pancakes but it’s about time I take a break from my favorite Greek yogurt pancakes and try something new. Greek yogurt pancakes are thick and chewy, but ricotta pancakes are quite different. They’re melt-in-your-mouth pillows of brunch-y happiness that make you wonder why you don’t have pancakes every day. Seriously, they’re SO fluffy.

 OLYMPUS DIGITAL CAMERA

Since I wanted to incorporate some fruit, I made my own strawberry compote by heating up strawberries in a small pot until they broke down into the consistency of a chunky sauce. The tanginess of the strawberries was undeniably satisfying and paired beautifully with the ricotta pancakes. It was my first time making a fruit compote and mine was probably one of the most simplified versions: just fruit and water. The best part was…not having to add extra sugar :)

OLYMPUS DIGITAL CAMERA

RICOTTA PANCAKES WITH STRAWBERRY COMPOTE
(makes 10-12)

Ingredients
3 cups fresh strawberries, de-stemmed and chopped in halves
1/4 cup water
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups milk
3 large eggs, separated into whites and yolk
1/2 cup fresh ricotta cheese

Directions
Heat up chopped strawberries in a small pot on medium-low. Add water. Stir occasionally as they begin to sizzle and add more water for a thinner sauce.

In a large bowl, mix together flour, sugar, salt, and baking powder.

In a separate large bowl whisk together the egg yolks, milk, and ricotta.

Slowly mix in the dry ingredients into the bowl with wet ingredients.

Beat egg whites using a hand or stand mixer until stiff peaks form. Fold into the pancake batter.

Heat a pan to medium-high. Spoon 1/4 cup batter at a time onto the pan. When the pancake starts bubbling, flip and cook until both sides are golden brown.

Serve with warm strawberry compote and/or maple syrup.

adapted from Food and Wine 

Baked Sweet Potato Chips

It’s officially March and we finally had a snow day. After multiple incidences of having our high hopes for a snow day being crushed, we had not one, but TWO snow days in a row here in Baltimore. The thrill of having a day with no classes propelled me to bake something and I wanted that ‘something’ to be healthy.

OLYMPUS DIGITAL CAMERA

My good friend Jeana came back to school from winter break with several Ziploc gallon bags stuffed with baked apple chips. She shared them with a bunch of friends in class and we were all immediately hooked. Her mom uses a dehydrator to make large batches of chips, without adding anything else! This inspired me to make my own version of healthy chips with sweet potatoes, that have been lying around in my pantry waiting to be put to use.

OLYMPUS DIGITAL CAMERA

I love sweet potatoes – not only are they delicious, they can also be cooked in a variety of ways and are good for you. They are rich in vitamins and minerals but are most well-known for having many carotenoids, which explains their orange color. These carotenoids improve vision as well as increase immunity to disease, such as cancer. What more can you ask for in a simple, yummy, and addicting snack?!

OLYMPUS DIGITAL CAMERA

BAKED SWEET POTATO CHIPS

Ingredients
2 large sweet potatoes
2 tbsp olive oil
1 tsp salt

Directions

Preheat oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.

Rinse and dry sweet potatoes. Slice them thinly with a mandolin or sharp knife. In a large bowl, toss with olive oil and salt. Place on parchment paper (they don’t have to be very spread out since they shrink in the oven).

Bake for 10 minutes. Flip chips over and bake for another 10 minutes. Watch closely towards the end. Take out the browning chips, which are usually the smaller ones.

Let the chips cool for 5-10 minutes so they crisp up. If they are still moist/chewy then you can put them in the oven again for 1-2 minutes.

Repeat with remaining sweet potato slices.

 

adapted from The Minimalist Baker

Crockpot BBQ Pulled Chicken Tacos

You know that feeling little kids get when they get a new toy? That’s exactly how I feel with my new crockpot slow cooker. I know it’s not a typical appliance in most college dorms but it is definitely worth the investment. Having a crockpot makes it so easy to cook you won’t even believe it. There’s no need to worry about overcooking or undercooking meat, there are less dishes to clean, and the best part – you don’t even have to be in  your kitchen. Plus, you can make large portions and save leftovers for the rest of the week. For those of you who are concerned about cooking taking up too much time, you should definitely consider getting a crockpot!

OLYMPUS DIGITAL CAMERA

Crockpots slowly cook your food and can be set for a certain amount of time depending on the model – mine has settings for 4, 6, 8, and 10 hours. This morning I plugged in my crockpot, threw in the chicken breasts, poured some BBQ sauce over them, and went to class. I came back 5 hours later and my chicken was perfectly cooked and smelled delicious. The crockpot did all the cooking for me!

OLYMPUS DIGITAL CAMERA

I can’t wait to try more recipes with my crockpot like chili, soups, meatballs, and one of my favorites – pulled pork. I was initially going to try making pulled pork but the enormous, fatty pork shoulder at the grocery store was too daunting for a first time crockpot user. I’m saving that for another time… I’ve been looking up other crockpot recipes and found that you can even make breakfast and desserts with it. There are sooo many possibilities out there!

OLYMPUS DIGITAL CAMERA

CROCKPOT BBQ PULLED CHICKEN TACOS
(serves 6-8)

Ingredients
2 lb boneless, skinless chicken breast
salt
1 cup + 1/2 cup BBQ sauce
1 tbsp olive oil
flour tortillas
1 avocado

Directions

Place chicken breasts in crockpot in a single layer. Lightly salt them.

Pour BBQ sauce so the surface of the chicken breasts are all covered. Put lid back on and put the setting on high for 4 hours. (The crockpot will automatically stop cooking after 4 hours and just warm the contents.)

When the chicken is ready, take the chicken out. Use 2 forks to shred the chicken. Stir about 1/2 cup more BBQ sauce into the chicken and put it back in the crockpot to cook for 10 minutes.

Meanwhile, heat olive oil on medium high in a small pan. Place tortilla in the pan and heat both sides for about a minute each.

Cut avocado into cubes.

Assemble tacos.

 

Zucchini “Spaghetti”

Something I never foresaw when I started this blog was being featured nationally. Shortly after the article from my university, a reporter from NPR contacted me for an interview and published an awesome article about my blog. My mind was blown away as I saw the number of viewers increase exponentially and especially when friends from high school were telling me they stumbled upon the article on NPR’s website.

OLYMPUS DIGITAL CAMERA

As more attention has been directed to this blog, I’ve been thinking about the direction that it’s going in. Most people are fascinated by the fact that I strive to create recipes that are healthy, something that many people aim to be and what college meals are not exactly known for. I’ll admit that a lot of the desserts I make are not healthy on their own, but rather are healthier alternatives to what they could have been. As much fun as it can be to make desserts healthier with all kinds of crazy substitutions, I’ve started to try to cook more healthy, quick dishes for lunch and dinner.

OLYMPUS DIGITAL CAMERA

I’ve gotten quite a few requests for vegan/vegetarian dishes. Well, here is a dish that is actually downright healthy, requiring few ingredients and can be made in minutes. Vegetable pastas have been becoming very trendy in the foodie world. I first made this “zucchetti” in my dorm when I was studying abroad. Sometimes after traveling and eating my way through Europe, I would feel the urge for a detox/cleansing period where all I wanted to eat was vegetables. This is an excellent way to eat lots of vegetables and for a low-carb diet. I was actually inspired by a small food booth in Copenhagen called PALÆO, which had a delicious vegetable spaghetti with meat sauce.

OLYMPUS DIGITAL CAMERA

The easiest tool for making zucchini spaghetti is a spiralizer but I used a julienne peeler, which worked just fine. I sauteed the zucchini in a pan, but you can also eat it raw if you want more crunch. I liked the zucchini spaghetti with just pesto; however, you can add meat or vegetables to it!

 

ZUCCHINI “SPAGHETTI”

Ingredients
2 zucchinis
1 tablespoon olive oil
2 tablespoons pesto sauce
salt and pepper

Directions

Using a julienne peeler, peel zucchini vertically in strips all around the zucchini until you reach the seeds. (Toss the seed core away).

Heat olive oil in a pan. Add the strips of zucchini and quickly sautee for about a minute (until just tender).

Turn off the heat and add pesto. Mix well. Add salt and pepper to taste.

 

Mushroom Garlic Risotto

Cooking classes are fun because they’re social, you learn new cooking techniques, and you get to eat. Back home in Boston I took several classes with my mom on Italian cooking, paella, and gourmet dinners. When I was abroad, I took one in Southern France taught by an owner of a Michelin star restaurant. I’ve always dreamed of teaching my own cooking class and was surprised it was able to come true so soon!

OLYMPUS DIGITAL CAMERA

Over winter break I taught a cooking class at my school. There were 2 sessions over the span of 2 weeks: one was for entrees and the other was for desserts. My entree class had 9 students – together, we made a mushroom garlic risotto, bacon and Brussels sprouts, and honey soy sauce chicken thighs (my fave). To prepare for the class, I looked up techniques for making the best risotto possible and then tested it out on my friends the night before the class. I bought all the ingredients and packed all my kitchen utensils in a suitcase that I brought to a large dorm kitchen the day of the class.

OLYMPUS DIGITAL CAMERA

I had such a fun time teaching both classes and was glad to see the students did too! Not only did we make delicious food, but we also had a great time. At first, we didn’t all know each other but by the end of the 2-hour class we had all bonded from cooking together. It turned out to be a huge success so I’m definitely hoping to teach again next year!

OLYMPUS DIGITAL CAMERA

A week after the class, I woke up to several texts from friends saying the article about me had made the headlines of our school’s online newsletter, the HUB. Check it out here!!! Ever since, I’ve been getting so many encouraging comments about my blog and cooking, which has inspired me more than ever! Stay tuned for more :)

 

MUSHROOM GARLIC RISOTTO
(serves 4)

Ingredients
1 tablespoon olive oil
3 small onions, chopped
1 clove garlic, minced
1 tablespoon celery, minced
salt and pepper to taste
1 1/2 cups sliced mushrooms (porcini, white)
1 cup arborio rice
5-8 cups chicken broth
1 teaspoon butter
1 cup grated Parmesan cheese
1 teaspoon fresh parsley, minced

Directions
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic until onion is translucent. Add celery, salt and pepper.

In a separate medium skillet, saute mushrooms. Set aside.

In the large skillet, add rice. Stir well so that rice is coated in the onion mixture. Then, flatten the rice mixture so it is even. Pour chicken broth into the skillet until it just covers the top of the rice (about 4-5 cups). Continuously stir so the rice absorbs the broth. Make sure to take a break once in a while to let the rice sit. When the rice looks like its getting dry, add a cup of broth in, stir and repeat. The stirring should take 25-30 minutes. Make sure to taste the rice to test whether it is done. It should be al dente.

Once the risotto is cooked, add the butter, Parmesan cheese, parsley and mushrooms. Mix well and serve hot!

Whole Wheat Chocolate Cinnamon Rolls

My suitemates and I have a tradition of making each other Pillsbury dough boy cinnamon rolls from the can for our birthdays or other special occasions. They are so easy to make, already pre-cut into perfect circles. All you have to do is pop them in the oven and spread the prepackaged icing over them. So gooey and fluffy.

OLYMPUS DIGITAL CAMERA

I’ve always wanted to make them on my own but thought it would be too time-consuming. Well I finally got to it and it does take a bit of time, but it is worth it!!! And these are way healthier so that’s an extra plus. Believe it or not, I didn’t make them healthy on purpose. It happened because our house ran out of all-purpose flour, so I had to use whole wheat flour instead. I was scared the buns would be rock hard when I baked them but they turned out fine. They could definitely have been fluffier, which is why I would recommend using half whole wheat flour and half all-purpose flour.

OLYMPUS DIGITAL CAMERA

The best part is that you don’t have to wake up really early to make them. You can just prepare the rolls the day before, leave them in the fridge overnight, and then all you have to do is put them in the oven the following morning. Easy peasy :D

OLYMPUS DIGITAL CAMERA

WHOLE WHEAT CHOCOLATE CINNAMON ROLLS
(makes 18)

Ingredients
Rolls
1 cup milk, warmed
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 package active dry yeast
1 large egg
1 teaspoon salt
4 cups flour (half all-purpose, half whole wheat mixed together)
Filling and Icing
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tablespoon cinnamon
6 oz chopped bittersweet chocolate
6 tablespoons unsalted butter, melted
Vanilla Icing
2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

Directions
Combine warm milk, butter and sugar in the bowl of an electric mixer. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour mixture. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 minutes.

Form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr. (I put the dough in a microwave with a large bowl of hot water).

Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.

Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1¼ inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.

In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr.

Heat oven to 375 degrees F and bake until rolls are golden and cooked through, 18 to 20 minutes.

Let rolls cool slightly and then frost them with icing.

Vanilla icing: Whisk confectioners’ sugar with 1 melted butter, vanilla extract and milk until smooth. (Makes 1 cup).

NOTE: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.

adapted from Bakerella

Chocolate Zucchini Bundt Cake

Happy New Year! To start off 2015, I made a chocolate zucchini bundt cake. Putting vegetables in a dessert does not sound very appetizing but I dare you all to try it because it still tastes amazing. The zucchini adds moisture and fluffiness to the cake – plus, you won’t even notice that it’s there.

OLYMPUS DIGITAL CAMERA

This was my first time baking a bundt cake and all I could keep thinking of when making it was the scene from My Big Fat Greek Wedding where the mom says “There’s a hole in this cake!” If you don’t have a bundt cake pan already, you should seriously consider buying one! Making cakes in them is just as easy as regular cakes but 10 times as impressive. I brought this cake to a New Year’s Eve party and everyone was amazed, taking lots of photos before finally cutting into the cake.

OLYMPUS DIGITAL CAMERA

This moist chocolate cake was not too sweet on its own but the icing definitely sweetened it a lot. The cake has a lot of complex flavors from the shredded orange peel, nuts, and zucchini. It is a must try!!!

OLYMPUS DIGITAL CAMERA

CHOCOLATE ZUCCHINI BUNDT CAKE

Ingredients

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup soft butter
1 cup white granulated sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3 cups coarsely shredded zucchini (from about 2 zucchinis)
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

Shred zucchini and drain in a sieve over a bowl to release excess moisture.

Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.

Beat butter and sugars together with a mixer until smooth. Add the eggs to the mixture one at a time, beating after each addition. Stir in vanilla, orange peel, and zucchini. (Batter should be very wet at this point.)

Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. (Batter will still be pretty wet.)

Spray the inside of a 10-inch bundt pan lightly with cooking spray. Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter.

Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes. Carefully flip onto wire rack to cool thoroughly.

For the glaze, mix together the glaze ingredients. You can do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.

adapted from Simply Recipes

Greek Yogurt Cranberry Pancakes

OLYMPUS DIGITAL CAMERA

Once again I have magically returned from a long absence into the blogging world. Although I’ll miss eating out at exquisite restaurants in Copenhagen and other parts of Europe, I couldn’t be happier back at home. Now back in the comfort of my own kitchen I can cook at ease with plenty of time to take photos. This Christmas I had to make my Greek yogurt pancakes again because it’s been about half a year since the last time I made them for my family.

OLYMPUS DIGITAL CAMERA

For a simple “holiday twist” I used dried cranberries. They’re a great way to make the fluffy pancakes even more textured and also add a subtle sweet, tart flavor. I had actually never heard of using dried cranberries in pancakes so I was a bit unsure at first, but they ended up being very tasty and perfect for the holidays.

OLYMPUS DIGITAL CAMERA

If you’re already familiar with this blog, you’ll notice this is not exactly a new recipe. It’s a variation of these original Greek Yogurt Pancakes. I still can’t get over how simple, delicious, and healthy they are so I keep revisiting them. If you haven’t tried Greek yogurt pancakes, try them now! With cranberries, blueberries, apples, or pumpkin!!!

 

GREEK YOGURT CRANBERRY PANCAKES
(makes 4 pancakes)

Ingredients
3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup dried cranberries

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Stir in dried cranberries.

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Flip the pancakes when they start to bubble a bit on the surface. They should be done when both sides are golden brown.

Restaurant review: noma

This is my first restaurant review and I think it is necessary because it is for the number 1 restaurant in the world. I haven’t posted in a long, long time because…study abroad. I’m in Copenhagen, Denmark for the fall semester. When I found out that Copenhagen is home to the #1 restaurant in the world, noma, I knew I had to go. The restaurant is known for being minimalistic and serving Nordic cuisine, where all the ingredients are gathered from around the area. Noma has 2 Michelin stars and has been named the best restaurant in 2010, 2011, 2012, and 2014. They make slight changes to their menu based on the season but there is a set menu of usually 20 courses (very small portions) and the meals are about 3 hours long.

OLYMPUS DIGITAL CAMERA

Reservation

The restaurant, with seating only for 45 people, is known for its extremely long reservations. Typically, you have to book your reservation 2 months in advance and it may be hard even then to get a spot. Our situation was extremely rare and unexpected – my foodie friend Karina was looking at the reservation schedule online and there happened to be an open spot for 2 days later! We thought it was most likely because someone had just canceled. Two days later, we went to noma at 1 pm for lunch. (Their lunch and dinner menus are the same).

OLYMPUS DIGITAL CAMERA

The day of noma

Karina and I were still in shock we got a reservation to noma just 2 days ago. If I had gotten a reservation, I would have expected 2 whole months of anticipation but the fact that we were going was still processing. Neither of us ate anything for breakfast since we were anticipating a huge meal. After class, we took the bus over to noma, which is in Christianhavn. The restaurant was very hidden and discrete. It’s kind of in the middle of nowhere, in an industrial looking area right next to the water. We got to the restaurant about 10 minutes early but they sat us down right away. There was one little table on the side that was waiting for us, the rest were all filled. The waiters who greeted us were very friendly.

OLYMPUS DIGITAL CAMERA

Appetizers/Snacks

There were 10 appetizers that all came pretty fast, one after another. They were all very smallest samples, about 1 or 2 bites. As soon as we were finished, another waiter would come with the next dish. I could barely keep up with taking photos, eating, and discussing the food with Karina!

Chilled berry soup

Chilled berry soup

Sea urchins and hazelnuts

Sea urchins and hazelnuts

Fried reindeer moss

Fried reindeer moss

Baked leaves with watercress center

Baked leaves with watercress center

Pickled cucumber with ants and a scallop fudge

Pickled cucumber with ants and a scallop fudge

OLYMPUS DIGITAL CAMERA

Beef tartar with ants!

Savory Æbleskiver

Savory Æbleskiver

Flatbread with brown butter and wild roses

Flatbread with brown butter and wild roses

Quail eggs, pickled and smoked

Quail eggs, pickled and smoked

Onion

Onion

Even though there were about 10 appetizers, I did not feel full. My favorite one was the brown butter flatbread with wild roses. It had a sweet, floral taste and was very delicate. Another favorite was the baked leaves and watercress sandwich, that tasted like potato chips. The savory Æbleskiver was another good one – the waiter said it had grasshopper sauce on top of it but we could barely taste it. We had anticipated the beef tartar with ants for a while because it is one of the more famous dishes at noma. I had never eaten ants before but I was pleasantly surprised by a huge burst of flavor. They use ants because it is a natural salt and there aren’t any normal salts in the Nordic region. The acidity of the ants is supposed to balance the beef tartar. Having never tried raw beef before, it was actually not too bad.

Juice Menu

After the appetizers, we had the option of ordering the wine or juice menu along with our main courses. Since the wine was on the more expensive side and because we were not big wine enthusiasts, Karina and I went with the juices. There were 6 juices, all freshly made. Our favorite was the apple and pine juice, followed by the grape juice. There were also cucumber, watercress, and celery and seaweed juices. These tasted less like juices that I was used to since they weren’t sweet (no added sugars!) If I were to go again, I would definitely order the apple and pine juice but not the others.

Apple and pine and grape juices

Apple and pine and grape juices

OLYMPUS DIGITAL CAMERA

Main Courses

In between the appetizers and main courses, we were given a basket of bread with creme fraiche. Of course, it was amazing. The main dishes were bigger portions and came at a much slower pace compared to the appetizers. We were also anticipating the bone marrow, since that was a unique dish that a lot of people are turned off by. It had a surprisingly jelly-like texture that I was not a fan of. The nasturtium flowers were good though! My favorite was the butternut squash since it was such a simple dish and because I love butternut squash. The creamy sauce went perfectly with it.

Bread and creme fraiche

Bread and creme fraiche

Squid in a broccoli sauce, served in an ice bowl

Squid in a broccoli sauce, served in an ice bowl

Butternut Squash

Butternut Squash

Cured egg yolk, potato, and elderflower

Cured egg yolk, potato, and elderflower

Shrimp ravioli in leaves

Shrimp ravioli in leaves

Beetroot and mixed greens in a parsley sauce

Beetroot and mixed greens in a parsley sauce

Bone marrow, nasturtium flowers, and cabbage leaves

Bone marrow, nasturtium flowers, and cabbage leaves

Dessert (the part you’ve all been waiting for)

After the main courses, we were basically full. The food was all paced out over a long period of time so we were not stuffed and of course, we had room for dessert! I loved all of them but my favorite was the almond cream, mashed potato, and plum compote. This dish truly blew my mind. I tried a little bit of each of the three parts individually, and they were all good alone. Then, I had a spoonful of a little bit of each and together, the combination was amazing.

Frozen aronia berry covered seaweed ice cream

Frozen aronia berry covered seaweed ice cream

Almond cream, mashed potato, and plum compote in plum juice

Almond cream, mashed potato, and plum compote in plum juice

Frozen caramel, Icelandic yogurt, with dried elderflower and salt

Frozen caramel, Icelandic yogurt, with dried elderflower and salt

Danish snegl

Danish snegl

After the meal

We were extremely satisfied with our 3 hour long meal and could still barely believe we were at the best restaurant in the world. Since we were one of the last people to leave, we asked our waiter if we could have a tour of the kitchen. He was happy to let us take a look. When we were brought into the kitchen, all of the chefs happily greeted us. There were about 20 of them, all saying “hi! hi! hi!” The lounge they had upstairs, where they brainstorm new recipe ideas looked really cool.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

Noma was definitely a one-of-a-kind experience. There were so many new textures and tastes I have never had before and I found that there were some things I liked and some I didn’t. The service was absolutely flawless and I like how the waiters all rotated so we would have a different one for each of the courses. I also enjoyed that the chefs themselves would serve their own dishes and describe them for us. This was one of the most exquisite food experiences I’ve had and I would recommend it to all foodies who are willing to try something new!

Feel free to contact me if you have any questions :)

Bacon Avocado and Egg (BAE) Sandwich

According to Urban dictionary, the first 3 definitions of the word “Bae” are: 1. Before anyone else, 2. a Danish word for poop, and 3. baby, boo, or sweetie. Definitions 1 and 3 come closest to how my friends and I use the term, although definition 2 may come in handy when I study abroad in Denmark for the next 4 months (!!!). I have just coined another abbreviation for “bae” with a similar endearing connotation….Bacon Avocado and Egg sandwich aka BAE sandwich.

OLYMPUS DIGITAL CAMERA

I can never get enough of my favorite Avocado and Egg Toast but this time I brought it up a couple levels by adding some chipotle powder, BACON, and another slice of bread. Too good. As always, the best part is when the yolk runs and serves as a natural sauce. Warning: it can get messy as you can see from the pictures. The chipotle powder gives the sandwich an extra kick and is highly recommended.

OLYMPUS DIGITAL CAMERA

The preparation for this simple sandwich is approximately 10 minutes. It would probably fit best in the big breakfast/brunch category although I had it for lunch and would happily eat it for dinner too. This BAE sandwich is a must-try and you will see that it truly does go “before anyone else.”

OLYMPUS DIGITAL CAMERA

BACON AVOCADO AND EGG (BAE) SANDWICH
(makes 1)

Ingredients
2 slices bread (I used whole wheat)
1/2 avocado, ripe
1 tablespoon lime juice
salt and pepper
2 strips bacon, crispy
1 egg
2 teaspoons chipotle powder

Directions
Toast 2 slices of bread in a toaster (or on a pan with olive oil).

Scoop the meat of 1/2 avocado into a small bowl and mash. Add lime juice and salt and pepper to taste.

In a skillet or toaster oven, cook bacon until crispy. Use a paper towel to soak up excess grease.

In another skillet (or the same one), fry an egg.

Assembly: Spread the mashed avocado on one slice of bread. Sprinkle the chipotle powder over the avocado. Put fried egg on top. Then add bacon strips. Lastly, add other slice of bread on top.

Cut in half diagonally and devour.