Oh, look. Is that a tasty loaf of bread?
Hell no! It’s a breakfast puff pastry stuffed with spinach, feta, and hard boiled eggs.
It’s like hitting every single food group in one bite except there’s no fruit in it.
This weekend, Emma and I turned our occu-passion (occupation + passion) into something awesome: lettering pies!
Look at all this font-tasticness.
I love Szechuan peppercorns: it’s numbing and spicy at the same time. It’s such an interesting ingredient to me because it is such a complex seasoning. These peppercorns are used in various Chinese dishes but I think the best introduction to Szechuan peppercorns is through a dish called dandan noodles. This dish traditionally consists of Chinese noodles, minced pork, green onions, preserved/pickled greens, chili oil, and sesame paste but the latter is sometimes omitted or substituted with peanut butter depending on the region. Many versions call for chicken stock to go with it, but my version of dandan noodles is soup-less and super spicy.
I’m calling mine lazy dandan noodles because I took a few shortcuts that were more reflective of my family’s traditions when it comes to cooking: simple, garlicky, and flavorful.