How to Make Butter Mochi





I stopped into Gjusta several weeks back and ended up buying a piece of butter mochi garnished with pomelo. I had no idea what butter mochi was, but the friendly girl behind the counter told me she "loved it!" so I was sold. When it comes to baked goods, I'll put just about anything in my face.

I got into the car and pushed my new discovery under Rob's nose with an enthusiastic "butter mochi!" I confessed to having no clue what the cake was but felt that we should try it. "It's like those mochi ice cream treats you get at sushi restaurants," I said, "but it's a...pastry?" Good guess, but incorrect. The cake was spongy and slightly dense as I split it, and we both agreed that it was interesting and pretty good. The texture was definitely the most curious part. 

Once we got home, I asked The Google, "What is butter mochi?", "How do I make butter mochi?", and while we're at it, "What is mochi?" Always a 3-year-old when it comes to food. Speaking of 3-year-olds, this recipe would be great to make with kids since there isn't anything tricky about the technique or equipment.

Individual Mixed Berry Cobbler With a Buttermilk Biscuit




A few nights ago, I wanted to make a cobbler for dessert (have you seen the berries??) but didn't have enough fruit or mouths for my original recipe. I decided to cut the ingredients down to an individual portion size - basically by a 1/4. It's the perfect serving for two and is incredibly easy to assemble.

The recipe notes and useless facts are pulled from my previous cobbler post. The ingredient ratios and instructions have been updated for the new size.

Beet, Carrot, Orange, and Cherry Juice




I was craving juice over the weekend and decided to dig around in the fridge and use whatever I found. The resulting combination was beet, carrot, orange, and spinach. The flavor was fine but I had been hoping for a little more sweetness. Yesterday, I swapped in a handful of cherries for the spinach and thought the balance of flavors was much better. Carrots, beets, and oranges are great ingredients to keep on hand for juicing since they seem to last forever in the refrigerator.

Now, there are those who will read the above "food combination" of fruits and vegetables and clutch their yoga mats in dismay. For the record, I own a yoga mat and clutch it often. Some brief thoughts on the subject.

Tarragon Chicken Salad Made With Greek Yogurt




This recipe was inspired by a sandwich I've had several times at Julienne's in San Marino. As a low-fat option, the chef offers a chicken tarragon salad that's made with Greek yogurt instead of mayo. I'm not one to shy away from heavier fare but with this dish you really don't miss the fat. The salad lasts for 2-3 days in the refrigerator so it's an excellent weekday meal.

And about the bread (it's all about that bread)...

I've tried serving my chicken salad on everything from wheat to sourdough, but the marriage made in lunch heaven is olive bread. The saltiness of the olives with the sweetness of the pecans - so good. At Julienne's they serve the sandwich on soft rosemary currant bread which is also fantastic. My advice is to be creative since the chicken salad shines with bread that has a little something going on.