The inevitable "quarantine fifteen" prevails even in the face of countless up-and-coming online workout channels. And while homemade meals tend to prove more flexible and budget-friendly, the act of composition isn't entirely easy, especially when slotted between periods of tremendous anxiety and impromptu teleconferences.
I'm looking to start the roundup with several of the week's creations, as time in the kitchen has constituted for the vast percentage of my waking hours, whether it be a frantic fury of dinner assemblage or the undertaking of sweet treats for the sake of stress relief.
1) Chocolate Chip Cookies - the last of the Epicurious batch, to be precise.
Baked in the oven at 350 F for roughly 15 mins, the yield was softer than toaster oven with, oddly, sweeter results. My preference lies with the toaster oven, for it maintains height, limits spread, and leads to an overall crisper cookie. Furthermore, it nixes the need for preheating (and its associated energy wastage).
After adhering to a 12-hour chill - as directed by Sunday Baking - the batter was spooned into madeleine and mini muffin molds. Despite a small mishap along the way (ahem misreading the baking temperature), the results remained stellar.
I won't even lie: work happenings resulted in complete obliteration of the starchy pantry staple from the grocery list, prompting me to run back for its sole acquisition. The pasta was enjoyed alongside defrosted kale and a shredded Edam & mozzarella blend.
5) Braised Beef with Carrots
The combination of beef stock and other aromatics wasn't as tender as Jikoni's recipe, yet still triumphed over all the last formulation.
A classic Cantonese that, when executed well, is scrumptious to no end. (Well, I suppose the supply does end - rather rapidly, as a matter of fact.)
Crafted on the stovetop versus my default breadmaker setting, my method entailed spoonfuls of intact berries however lacked a spreadable viscosity.
Granola is essentially an unmeasured compilation of rolled oats, dried cranberries, chia seeds, pumpkin seeds, unsweetened coconut flakes, raisins - really, anything goes, and the list goes on. Its formulation stemmed from yet another morning hankering for crunchiness and drew origins from the previous iteration with brown sugar and olive oil, though with the addition of egg white (leftover from cookie-constructing) for structure - a tip acquired from June.
Unmistakably the most mindblowingly decadent brownie to ever materialize from my fingertips, Sunday Baking's Mochi Brownie was a stunner, summoning immediate adoration (sworn allegiance?) from not only with members of immediate household, but other fellow dessert diehards.
Though initially dubious about my response, it appeared a great recipe to tackle the abundance of forgotten glutinous rice flour accumulating in the cabinet. The sheer fact that it demanded no special flours (looking at you, Mochiko) was fantastic. Topped with flaky salt, the avant-garde brownie was absolutely sensational.
It is unclear whether an entry limit was imposed, however there were noticeably fewer people occupying the premises than before.
At each table were disposable utensils and paper placemats; positioned along the separator was a QR Code, from which the menu was accessible.
Similar to Meet Fresh, every other table remained empty for distancing purposes. Bathrooms were also limited to one person at a time, a sensible policy given that the facilities possess only two stalls and two sinks, one of each now closed off. Garbage disposal remains available within the stall, though the sighting of masks inside the bin was heavily questionable.
- DD 04 / Unagi Donburi ($23)
- BR 13 / Negi Otoro Roll ($16)
- SD 08 / Chirashi Regular ($26) >
Between our shared Chirashi, Unagi Donburi, and Negi Otoro Roll, it was an understatement to say that Tomo Sushi has succumbed to massive inflation with quality deterioration. Species contained with the Chirashi bowl was limited and of mediocre freshness, while the Negi Ototo Roll was delivered with an appalling absence of scallions and weeping cuts of mashed tuna. The silkiness generally associated with ootoro was nowhere in sight. The Unagi Donburi was still tasty, however undeserving of its twenty-three-dollar price.