Posted 9 months ago
My friend let me borrow her dehydrator for the week, so I created this cocktail based around my experiment with pineapple. It’s called Desert Heat: 2 oz Mezcal, 1/2 oz pineapple juice,1/4 oz lime juice, 1/4 oz marash pepper infused honey syrup, and garnished with a dehydrated pineapple. 

My friend let me borrow her dehydrator for the week, so I created this cocktail based around my experiment with pineapple. It’s called Desert Heat: 2 oz Mezcal, 1/2 oz pineapple juice,1/4 oz lime juice, 1/4 oz marash pepper infused honey syrup, and garnished with a dehydrated pineapple. 

Posted 9 months ago

mariashehata:

Here’s my recipe for Lavender Earl Grey Iced Tea. Really good on its own, really better with bourbon. Steep fresh lavender in simmering simple syrup. Remove from heat, cool and strain. Mix with earl grey tea and pour over ice. Add bourbon.

Posted 9 months ago

mariashehata:

When I went to Egypt when I was 11, my aunts made me this rose water and pomegranate drink that saved my life in the desert. normally if it wasn’t kool-aid, I wasn’t drinking it, but the tarty sweetness of the pomegranate seeds cut the soft sweetness of the rose water perfectly. Or in my 11 yr old head, Yum. Just mix a tablespoon or two of rosewater with a liter of water, add pomegranate seeds and sugar to taste, and chill.

Posted 10 months ago
Back Yard Darwin
Just planted my first garden! My new place has a back area with an orange tree, a banana tree, an avocado tree, and a little bit of grass that I turned into my own farmers market. I planted lemon thyme, basil, sage, cilantro, lavender, roma tomatoes, watermelon (I don’t know), thai chili peppers, jalepenos, and strawberries. But I’m no farmer, so this is going to be a test of strength and will for these guys. Only the strong survive, little garden! 

Back Yard Darwin

Just planted my first garden! My new place has a back area with an orange tree, a banana tree, an avocado tree, and a little bit of grass that I turned into my own farmers market. I planted lemon thyme, basil, sage, cilantro, lavender, roma tomatoes, watermelon (I don’t know), thai chili peppers, jalepenos, and strawberries. But I’m no farmer, so this is going to be a test of strength and will for these guys. Only the strong survive, little garden! 

Posted 11 months ago

mariashehata:

Heat fatigued? Blend watermelon and fresh lime juice together for a quick energy boost.

1/4 watermelon blended with juice of two limes serves two

Posted 11 months ago
In Columbus, Ohio’s Short North, an area just outside (North?) of Ohio State’s campus, lies a tea salon called Zen Cha. Celebrating tea from around the world, you can order anything from French Lavender Tea Lattes (my personal favorite) to Middle Eastern influenced Cardamom and Ginger hot tea to the deliciously iced Bubble Tea. A small snacks menu is offered, and along came this crostini.
I used a whole wheat mini bagel, which I found to be the perfect size, but feel free to use your favorite bread.
It’s super simple. Toast the bread. Add goat cheese, slivered almonds, a sprinkle of cayenne pepper and cinnamon, and add mint cut in a chiffonade (rolls the leaves like a cigar and slice horizontally). Drizzle honey over everything, and that’s it! 

In Columbus, Ohio’s Short North, an area just outside (North?) of Ohio State’s campus, lies a tea salon called Zen Cha. Celebrating tea from around the world, you can order anything from French Lavender Tea Lattes (my personal favorite) to Middle Eastern influenced Cardamom and Ginger hot tea to the deliciously iced Bubble Tea. A small snacks menu is offered, and along came this crostini.

I used a whole wheat mini bagel, which I found to be the perfect size, but feel free to use your favorite bread.

It’s super simple. Toast the bread. Add goat cheese, slivered almonds, a sprinkle of cayenne pepper and cinnamon, and add mint cut in a chiffonade (rolls the leaves like a cigar and slice horizontally). Drizzle honey over everything, and that’s it! 

Posted 1 year ago

My summer signature drink: Pineapple Basil Mojito

I came up with this while bar tending tonight. The kitchen had extra pineapple they sent my way.

Muddle together a few chunks of fresh pineapple, 1 oz each of fresh lime juice and pineapple juice, and 3 or 4 fresh basil leaves torn.

Add 1 1/2 oz light rum, 1 oz simple syrup, and ice. Shake all of it together, and add 1/2 oz club soda.

Garnish with basil.

Posted 1 year ago

Chocolate Hazelnut Ricotta Cheesecake

This is inspired by a dessert i had at Maccheroni Republic in downtown LA. And then I went back twice that week, just to eat that dessert again. I figured I’d just deal with gaining 500 pounds, and learn how to make it myself. 

10 oz of ricotta cheese
8 oz of cream cheese, room temperature
1 cup of sugar
1 tablespoon cornstarch
Pinch of salt
3 eggs
1 egg yolk
1/4 cup heavy cream
3/4 cup Nutella or chocolate hazelnut spread

Graham cracker crust
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar

Confectioners sugar for garnish.

For the crust set the oven to 350. Butter the spring pan and flour to coat. Mix the ingredients and press into the pan, on the bottom and up the sides. Bake for ten minutes and remove from oven. Turn oven down to 325 for the cheesecake.

For the cheese cake, make sure all the ingredients are room temperature for an even consistency. Mix the cream cheese and ricotta in a mixer to blend. Stir in the sugar, cornstarch, Nutella, cream, and salt. Beat the eggs and yolk until light and fluffy and fold them into the mixture.

Pour the batter into your spring form pan and place in the oven. Place another pan with an inch of water below it to prevent cracking.

Bake 40 - 50 minutes and when it is set on the outside, but jiggly in the middle, it’s done. Now turn off the heat, crack open the oven door and let cool for 15 minutes, again to prevent cracking.

Let cool completely on the counter before transporting to the fridge for its final stage of cooling. Call some friends over who like cheesecake, to save you from eating the whole thing. Once cooled for a few hours remove from fridge, remove the side of the pan, sprinkle w confectioners sugar and enjoy with friends. Please eat responsibly.

Posted 1 year ago

Dropping Knowledge: The Secret to Egg Drop Soup

Making egg drop soup is so much easier than I thought. It’s just a matter of buying cornstarch, which I didn’t have on hand. You buy one box, once, and it will generally stay in the cupboard in your apartment for three tenants tenures. Though, I don’t know how long it actually keeps.

The thing with egg drop soup is, dropping the egg. People have employed all kinds of tricks to drop the egg, among them grab a ladder stand precisely 3 and a half feet above the pot at medium heat, as soon as the egg is poured have a friend kick the ladder from under you, and the wind from this lowers the heat enough to make silky long threads of egg.

Or just pour and stir, and remove from heat.

It’s just egg drop soup, so if you never get it perfect, order it. But this version was pretty amazing.

4 cups of chicken broth

Fresh ginger, use your judgement

Mushrooms or tofu, if you want, I didn’t.

2-3 eggs, lightly beaten

peas

Sesame oil

Salt and white pepper

Sautee the ginger in a little non-descript cooking oil, such as vegetable. Add 3 1/4 cups of chicken broth

Meanwhile, dissolve the cornstarch in the remaining broth. Add it to the broth in the saucepan, and stir. Let it thicken for a minute or so. Add the peas. The secret to frozen peas are, they need no time. 1 minute and they are perfectly poppable in your mouth.

Now add the eggs, turn off the heat, and stir. This will make the small threads. For longer ribbons, pour the eggs through a fork a few inches above the pot and stir in one slow direction.

Season with the appropriate amount of salt and white pepper, and finally, garnish with sesame oil.

Posted 1 year ago

Gluten-Free French Toast with Cream Cheese and Warm Raspberries.

I made impromptu french toast this morning with what I had on hand. Which was:

Gluten free bread (I used two pieces, but I was just cooking for me)

1 egg beaten

1/4 cup of almond milk

1 tsp honey

cinnamon

lite cream cheese (use regular when you can. This was what I was able to steal from my roommate)

2 tablespoons of water

1 tablespoon of sugar

1/4 package of fresh ripe raspberries

powdered sugar (optional)

butter to coat the pan

Beat the egg (or eggs, if you’re making more than 1 serving) with the almond milk, honey and cinnamon. 

dip the bread in the egg mixture, turning to coat.

Heat a skillet, and melt butter to coat the pan.

Fry the toast on either side until it is golden brown.

Spread the cream cheese on a piece of toast, top it with another piece of toast and cut diagonally.

In the same pan, or in a saucepan, add the water and sugar and stir until it is dissolved. Add the raspberries until they are warm, but still maintain their shape. Pour over the french toast. If you have it, sprinkle powdered sugar over all of it. 

This makes 1-2 servings.