Crispy Homemade Hash Browns

I find nothing more satisfying than a large breakfast on the weekend.  The only problem was that I had never learned how to make hash browns from scratch.  We always just bought them, frozen, in bags from the grocery store.  When I did think of making them, all I could imagine was that you had to

REAL FOOD 101: How to Make Yogurt

Yogurt can be made many different ways: raw milk yogurt, 24-hour yogurt, yogurt made from one of many different culture strains.  That’s the great thing about yogurt.  It’s very simple, but it’s also variable depending on what you would like to make yogurt for.  Some are thick, some are thin, but all have that bright

Chocolate Peppermint and Coconut Citrus Fudge

The holidays are my favorite time of year, full of excitement, friends and family, food, and entertaining.  But it is also the time of year when we need to give our immune systems some support, not bombarding them with foods that are difficult to digest.  So instead of making fudge with conventional ingredients like marshmallow fluff

REAL FOOD 101: How to Make Beet Kvass (and why!)

Beet kvass may be one of the most beautiful lacto-fermented drinks that I make at home.  Deep purple and slightly effervescent, some claim that beet kvass cleanses the blood, detoxifies the liver, and supports kidney health.  I have even heard that kvass pulls heavy metals from our bodies.  I’m not able to make any of

Hydrating Watermelon Face Mask

I may not be the girliest girl.  I mean, the usual amount of makeup I wear is mineral mascara that I either purchase or make.  But even though I might not get fully makeup-ed except when I go out, I could live at the spa!  Every day.  Forever.  Ahhh!  I love the spa! There’s only

Simple Honey-Sweetened Chocolate (and GAPS Chocolate Chips!)

Handmade chocolate, fragrant with cocoa butter and vanilla bean and enhanced by just a touch of coffee.  Chopped fine, this simple chocolate becomes chocolate chips for truly spectacular homemade chocolate chip cookies.  Poured into molds, this chocolate can easily become homemade candy, such as these GAPS Peanut Butter Cups.  And simply cut into bars, you

Yellow Coconut Cake with Cocoa Buttercream Frosting

Tender yellow cake is layered with fluffy cocoa buttercream, and all gently sweetened with the floral notes of raw honey.  Fresh milk, eggs with richly colored yolks, and dense coconut flour combine to make a cake of substance that won’t throw you into a sugar-spiral.  It is nice to enjoy your food without having to

Sour Cream Ice Cream with Dulce De Leche Topping

I’m the girl at the frozen yogurt shop who bypasses the special flavors and toppings and fills up on the plain.  I love the tartness and the fact that it’s not overly sweet. One of my favorite Brazilian cookbooks has a recipe for molton dulce de leche cake; the author recommends serving it with sour cream ice cream.  Although the cake

Spicy Cashew and Coconut Snack Mix

What do my favorite snacks, i.e. kettle corn, chocolate-covered potato chips, and Costco’s cashew, almond and pumpkin seed clusters have in common?  The irresistible combination of salty and sweet. And while spiced, candied nuts are certainly nothing new (my previous go-to combined almonds, candied sugar, cumin and cayenne), this Thai snack mix ups the ante

Chicken with Chinese Broccoli, Thai Basil and Cashews

What to do when you can’t decide between Thai basil chicken, chicken with cashews, and chicken with broccoli?  Make this Thai-inspired dish that combines elements from the three Asian favorites! This was the first time I’ve cooked with Chinese broccoli (also called kai lan, gai lan, and Chinese kale) and guys, I’m in love.  I’m

Melon and Chia Seed Faux Tapioca Pudding

Sure it’s kind of old-fashioned and I can certainly understand that it’s texture isn’t for everybody, but I love me a good tapioca pudding.  And not just the classic American variety, but the cold, soupy Asian versions as well. Unfortunately it’s exactly the times when cold tapioca soup sounds most appealling (weather = hot, humid, unbearable) that

Fresh Mango Salsa

Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden.  Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest.  Sigh. But I suppose I shouldn’t get too jealous of you mainland folks.  After

Cherry-Infused Vodka

Since operation fridge and pantry clean-out is full still in effect, I thought I’d drop in with a post that’s more public service announcement than recipe.  Cherry season is drawing to a close, so if you’re a fan of cherry mixed drinks (like this very cherry lime mojito!), you may want to think about infusing some

South Indian Pineapple with Chile and Mustard Seeds

Soon after I’d made the rash decision to move to Hawaii, I was looking through the Oahu job classifieds online.  Sandwiched somewhere between the ads for fire knife dancers and coconut tree climbers was an ad for field worker at a pineapple plantation.  Clearly the job market in Honolulu was going to be a little

Indian-Spiced Creamed Greens

Creamed spinach.  It’s pretty good stuff, right?  I mean, even folks who hate greens and vegetables in general would probably be happy to eat it on the side of a char-grilled steak. But what about those of us on the other end of the spectrum, i.e.  those of us who would happily eat spinach, kale

Indian Asparagus with Shredded Coconut

I don’t know about you, but my Instagram feed and feed reader are clogged with photos of ramps and ramp recipes, respectively.   Unfortunately I’m going to have to miss out on the fun yet again since I’ve never seen a ramp at a farmer’s market or grocery store out in Honolulu. Bummers. I guess I’ll

Thwa Dau Me Burma!

Photo via Phoebettmh Travel Well Burma, I may have overstayed my welcome.  It always seems like I end up stayed about twice as long as I anticipated in every country I “visit”.  And so it’s time to move on, before the blog turns into Girl Cooks Burma.   If you’re new around here or missed a

Sweet and Fiery Chile Sauce

It may be just a coincidence, but none of Burmese dishes I’ve tried have set off any multiple-alarm fires in my mouth.   And that’s just fine by me. Because even though I love me some heat, I also appreciate letting folks tailor their plates to their individual heat tolerance or preference.  It’s just plain awkward

Golden Crispy Shallots and Shallot-Infused Oil

Before I move on to more Burmese entrees, salads and desserts, I thought it would be best to go back to the basics.  So over the next couple days I’ll be focusing on Burmese pantry staples that pop up in just about every savory Burmese recipe. Would it have made most sense to start with

Burmese Shrimp Powder

So many Southeast Asian cuisines are known for their dishes that incorporate hot, sour, salty and sweet elements.  But Burma seems to place no less importance on umami, which is often referred to as the fifth taste. We’ve already covered two vegan Burmese basics that add some umami (golden crispy shallots and toasted chickpea flour),

Burmese Meatball Curry

Is it weird that I have go-to recipes for things like kimchi and Goan shrimp curry, but I don’t even have a meatloaf recipe?   Sometimes I wonder whether I should just stick to tried and true American favorites instead of cooking all of these dishes from unfamiliar cuisines.  But that wouldn’t be nearly as

Burmese Golden Egg Curry

To all the shakshuka lovers out there:  I think you guys are really really going to like this one.  It’s the same basic format as the famous Israeli and North African dish, with eggs nestled in a fiery, chile pepper-laced tomato sauce. But that’s where the similarities end.  Instead of cracking uncooked eggs into the sauce,

Kitchen Inspiration: Black, White and Brass

Stacy Begg featured in Canadian House and Home via Sarah Sarna A few folks have been asking about kitchen renovation progress so I thought I’d drop in with a little update.  Things are moving slower than I’d like, mostly due to decision paralysis.   Kitchen stuff just seems so permanent.  And, well, expensive.  Fixtures, appliances,

Burmese Coconut Rice

As a child, the only time I ever really ate rice was when my mother made rice pudding.  We were a meat and potatoes family, through and through.  But these days I’ve joined the billions of other folks worldwide who consider rice a diet staple. I love the versatility of rice.  Not only do you

Asian Broccoli with Garlic and Ginger

You’d think that since I have a food blog that I wouldn’t fall into ruts in my eating.  Sadly that’s not the case.   In fact, when I come home with a Costco-sized bag of broccoli, it’s pretty much guaranteed that I’ll be making it all Barefoot Contessa-style. While that Parmesan roasted broccoli is pretty much

Peppermint Bark Ice Cream

Fashonistas eagerly anticipate the September issues of fashion magazines; I eagerly anticipate the Williams-Sonoma holiday catalog, filled with all  sorts of goodies that a gluten-free girl like myself can’t actually eat. Should they ever develop a pill to make it safe to occasionally indulge in gluten, I’m going to go hog wild one year with

Maple Walnut Fudge

A couple years ago, when I was unable to travel to New England to see family for Christmas, my mother sent me a holiday care package.  Inside were some small Christmas decorations and some packaged goodies, including a large bottle of local maple syrup. As part of my thank you, I’d made a batch of

Classic French Beef Stew (with an Asian Twist)

Beef cubes simmered in a red wine and beef broth until it’s so tender that it can be cut with a spoon?  Purely French. That addition of fresh ginger?  Not so French.  But oh so good. Living in predominantly Asian Honolulu (and having formerly lived with three Asian roommates- Taiwanese, Vietnamese and Japanese, all of

Chocolate Hazelnut Financiers with Chocolate Ganache

I think I need help.  I can’t seem to stop making financiers and financier-like mini tea cakes.  But after the recent successes of the brown butter almond financiers and the coconut friands, I just knew I wanted to make at least one more variation.  Especially since I had excess egg whites from making ice cream

40 Cloves of Garlic Quiche

The bar, my friends, has officially been raised. From this point forward, this quiche will be the benchmark against which all others will be judged.   But I should have known that magic would ensue when you combine forty cloves of sweet, caramelized garlic and tangy goat cheese and then surround it with rich and creamy

Tarte au Citron- Lemon Tart

Although I’d like to consider myself a relatively good cook and baker, I’m pretty sure that I’d flunk Decorative Arts and Design if I ever went to pastry school.   Every time I’m inspired to do something out of my comfort zone (royal icing, fondant, cake pops), the result looks more like it was created by

Julia Child’s Quiche Lorraine, Gluten-Free

I’ve noticed over the past year and a half that I tend to shy away from trying and posting recipes from the revered masters, which means you won’t find many of Diana Kennedy, Marcella Hazan or Julia Child’s recipes on Girl Cooks World. Partially because most of their recipes have been blogged to death already

Hello Kitchen Renovation!

Photo via Lonny I’m a big believer in following your gut instinct when it comes to big decisions.  There was no exhaustive list of pros and cons when it came to deciding what college to attend and I moved to Hawaii, more than ten years ago, on a total whim. But it seems as though

Gluten-Free Chocolate Crêpes

A couple months ago, when I was working my way through a Sam’s Club 3-pack of Nutella, I became obsessed with the idea of chocolate crêpes filled with Nutella and topped with roasted hazelnuts.  I tried my hand at a couple chocolate crêpe recipes without much success.    There’s only so many crêpes a girl can

Roasted Carrot and Quinoa Salad

A couple weeks ago my favorite restaurant in Honolulu, Downtown @HiSAM, shut down.  Located inside the Hawaii State Art Museum (in the downtown area, as you might guess), it was a perfect place to meet up with friends for a leisurely lunch or, during more frantic days, grab something from their to-go counter. Sure, I

Gluten-Free Carrot Cake with Sour Cream Frosting

This carrot cake came thisclose to not getting posted.  But certainly not because it didn’t taste good.  I’ve been making, and thoroughly enjoying, versions of this cake for years.  I like to bring it on longer ridge hikes and enjoy a piece at the top of the Koolau summit.  Studded with walnuts, coconut and raisins,

Sweet Potato Salad with Black Beans and Corn

Every once in awhile when I’m having one of those days at work, I daydream about opening my own gluten-free cafe.  And if I were ever to take the plunge, I’d model it after the super cute coffee shop/cafe that I worked at during my high school summer vacations. The place was always swarming with

Hello Detox, Round Three

An apple a day keeps the doctor away, right?  Well even though I haven’t needed to go to the doctor in quite some time (knock on wood), I still think I’m due for a health tune-up.  After all, the absence of disease or sickness is not health.  I’ve been relying on caffeine to get through

Green Bean and Heirloom Tomato Salad with Mint

Green beans definitely fall into that category of green vegetables that the vast majority of children won’t touch with a ten foot pole.  But unlike, say, Brussels sprouts or artichokes, they never seem to transition into the category of green vegetables that adults go absolutely crazy for. Sure, they might play a supporting role in

Toasted Candied Coconut Ribbons

If you’re a longtime reader then you already know I love all things coconut: coconut meat, coconut juice, coconut milk, coconut oil, etc.  But even with the widespread availability of fresh coconuts in Honolulu, I’ve shied away from purchasing them.  The idea of opening one (and the idea of buying and/or using a machete!) has

Lemongrass Soy Milk

Out of all the non-dairy milks commercially available, mass-produced soy milk is my least favorite (almond milk is the clear front runner in my book, followed by coconut milk and rice milk).  But I was curious to see whether a homemade version of soy milk could make me warm up the the classic Asian beverage.

Do Chua- Pickled Carrot and Daikon

One of the reasons I love Vietnamese food so much is that the majority of meals achieve the perfect balance of hot, sour, salty and sweet.  Do chua, or pickled daikon and carrots, is a popular side that adds both sour and sweet elements.  If you’ve ever had a bánh mì, the Vietnamese sandwich on

Ga Nuong- Lemongrass Chicken

One of my favorite parts of my trip to Vietnam was exploring the northern part of the country, miles and miles from the tourist trail.  One night I stayed not far from the Red River, which creates a natural border between Vietnam and China, in a modest one-room dwelling occupied by a Vietnamese Ranger. I

Raspberry Espuma- Raspberry Foam Dessert

Last week I posted some very seasonal recipes: rhubarb and ginger spritzers as well as rhubarb and ginger mojitos.  This week, I thought I’d post a super simple dessert recipe that you can make year round.  Can you guess what the main ingredient is in this raspberry foam?  Here’s a hint. If you guessed jello,

Herbed Zucchini and Feta Fritters

I don’t often subscribe to food magazines (who has time to read magazines when there are so many great food blogs out there?), but when I needed to keep some airline miles from expiring, I signed up for Food & Wine.  I’m so glad I did.  The May issue alone introduced me to Stella’s Double

The Fruity Root – Pear, Parsnip and Lime Juice

Is it just me or are parsnips having something of a moment right now?  I never gave much attention to these root vegetables (which I always imagined to be bland, anemic versions of carrots) until very recently.  But just in the past couple months I’ve had them pureed as a side dish at a fancy-pants

Roasted Cauliflower with Spicy Tomato Sauce

For many years the only way you’d catch me eating cauliflower was if it was drenched in gooey, processed cheese sauce. Although I warmed up to broccoli pretty early in my tween years, I considered cauliflower boring and unworthy of my time, attention and limited space in my tummy until somewhat recently. And while I

Bittersweet and White Chocolate Chip Cookies

Bittersweet and white chocolate chip cookies… because sometimes you just need a cookie.  And not some overpriced, packaged, gritty gluten-free cookie, but one hot from the oven oozing with melted chocolate with crispy edges and a soft, chewy center.  A cookie that people have to ask whether they’re truly gluten-free because, according to them, they look

Spicy Sweet and Sour Tamarind Shrimp

My mother commented not too long ago that I post a lot of shrimp recipes… and she’s totally right.  That’s because shrimp is inexpensive, festive, and quick-cooking.  And unlike a lot of seafood, it’s so easy to cook well.  In fact, many of my favorite meals are shrimp based: there’s been Basque Lemon Shrimp, Greek

Roasted Balasamic Strawberry Parfait

For years I’ve been hearing about how strawberries and balsamic are an amazing flavor combination.  And just recently came the slew of roasted strawberry recipes from food blogs, or food blogger cookbooks.  Since I’m behind the times on both, I thought I’d kill two birds with one stone in order to get myself up to

Meyer Lemon and Ginger Spritzer

After reading Erika’s post yesterday about her Meyer lemon tree (so jealous!), I was inspired to share with you guys one of my favorite ways to use Meyer lemon juice.  I love ginger with just about any type of citrus and Meyer lemons are no exception.   What follows is more of a general guideline than

Lemon-Ricotta Pancakes with Fresh Strawberries

Over the past year or so ricotta has transitioned away from being something I use only in lasagna or stuffed shells to being a favorite baking ingredient.  Ricotta is an essential ingredient in Nonna’s Lemon-Ricotta Muffins and these Mini Ricotta Doughnuts with Bittersweet Chocolate and Salted Caramel Dipping Sauces, magically keeping things light and moist.

Gluten-Free Lemon Cupcakes Filled with Lemon Curd

I’ve professed my love for lemons here at least once or twice.  And you know the only thing that’s better than a bright, lemony cupcake?  A bright, lemony cupcake that’s filled with a delicious little secret. It’s impossible to tell from looking at them that a dollop of sweet and tangy lemon curd is lurking

Everyday Ginger Chai Syrup

I’m a big fan of  little food luxuries like artisan chocolates, real vanilla beans, or an excellent cup of gourmet coffee.  After all, what’s the saying?  Life’s too short for bad coffee?  Well, I think that goes for tea as well. I love chai, but have found that the commercially available varieties (whether in powder,