Posts tagged breakfast
Nori (Seaweed) Biscuits
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Who’s ready for the long weekend?! Reuben and I are packing up for a weekend in Garden Valley! It’s a few hours north of San Francisco in the foothills of the Sierra Nevada Mountains. We haven’t planned anything but I do know that our Airbnb has a pool, so I’m really hoping Reuben let’s us just chill out at the house and float for a few hours. He has a tendency to trick me into +10 mile long hikes up really big mountains, when he very well knows I have the athleticism of a baked potato.

I’ve been looking forward to this trip for months! I love just getting out of the city. We’ve spent some time near Garden Valley before and everything is so quaint and quiet. People have space and peace to move around without fear of stepping on scary sidewalk objects or bumping into a crazy person. I’m especially looking forward to hitting up some farmers markets up there and hoping to find something new I haven’t eaten or cooked with before!

I’m not sure yet if we’re going to be cooking meals up there yet. I sort of hate cooking in Airbnbs… okay, hate is not the right word… it’s just very challenging. Airbnb kitchens look cute but then the knives are sooooo dull, the pots and pans are weird sizes, and the bowls are too small. I rather just bring up a box of my own kitchen things, but then that in itself is not very relaxing. 

Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Easy Weekend Breakfast

Breakfast is normally pretty doable though, no matter what your basic kitchen set up is like. For eggs and bacon, all you really need is a frying pan! But would you think of homemade buttermilk biscuits as an easy-no-fancy-kitchen-tool-necessary breakfast option? Well, ya should! 3 years ago when we first moved into our apartment together I couldn’t stop making biscuits because they were so easy to make, I felt so proud of myself for whipping up a fresh bread like thing in the morning! Since then, I’ve continued to adapt my basic buttermilk biscuit recipe with new ingredients I’m loving at the moment. I’ve done everything bagel biscuits, classic cheddar scallion, an asian everything bagel seasoning (with Sichuan peppercorns, coconut, sesame seeds, and salt), and now I’ve brought you Nori Buttermilk Biscuits! 

Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Nori Buttermilk Biscuits

Nori, if you didn’t already know, is roasted seaweed! You typically find them in large square sheets for rolling sushi, gimbap, spam musubis, and onigiri, but the packages of seaweed snacks are essentially the same thing! I could eat seaweed snacks endlessly. It’s like eating light wafers of salty ocean. That’s a good thing. I love adding nori sheets to my noodles soups or crumbling up the sheets to sprinkle over rice (like furikake) or salads. There are A LOT of Korean seaweed snacks at my go-to Asian market, so I always end up grab some of those when I’m shopping!

When you add pieces of nori into layers of flaky buttermilk biscuits, it will be hard to go back to just plain biscuits! It adds so much flavor to the biscuits - extra saltiness and a lot of umami that pairs so well with the rich buttery flavor of the biscuit dough. They taste amazing fresh out of the oven with a pat of butter or a light drizzle of honey. But imagine them with some eggs, crispy bacon, gooey cheese, or a crunchy piece of fried chicken in the middle! OMGGGGGGG Okay, maybe I’ll try to pack the fixings for a little nori buttermilk biscuit breakfast this weekend!

Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Nori Buttermilk Biscuits

Makes 15-18 biscuits

Materials:

3 C all purpose flour + more for dusting
1 cup torn nori/seaweed sheets
1/2 tsp baking soda
1 1/2 tbsp baking powder
1 tsp salt
8 tbsp frozen butter
1 1/2 cup cold buttermilk 
2 tbsp melted butter
Furikake - for topping

steps:

  1. Preheat your oven to 450 degrees

  2. In a medium bowl, combine flour, torn nori, baking soda, baking powder, and salt. Mix to combine.

  3. Cut your butter into 1/2" cubes. Add the cubed butter into the flour mixture. Incorporate the butter into the flour mixture by pinching the butter with the tips of your fingers and breaking them apart. You still want to be able to see the chunks of butter. The flour mixture should be crumbly and sandy. Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.

  4. Lightly flour your work surface and dump your biscuit mixture onto it. Knead the dough for 2 - 3 mins until you have a consistent dough ball. Roll out your dough into a rectangle and fold the dough onto itself in thirds. Roll out into a rectangle again and fold the dough onto itself in thirds one more time. You just built in your layers!

  5. Roll out your dough until it is ½” thick and cut out biscuits using a 2 ½” - 3” round cutter. Avoid twisting the biscuit cutter as you lift up, that will seal the layers and they won’t be as flakey.

  6. Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle furikake on each biscuit. Bake the biscuits for 12-15 minutes until golden brown.

  7. Allow to slightly cool and enjoy with butter.

Thanks, Korean Seaweed, for sponsoring this post!

Black Sesame Waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles

January is a month of fresh starts, juice cleanses, Whole30, Cook90, Marie Kondo purges, and strong gym attendance… for some people. I’m cooking the same tasty and satisfying food I love, which is definitely not compliant by any diet’s standards. I’m refusing to watch the Marie Kondo special, for no particular reason. And I’ve been to the gym a handful times, which I’m actually pretty proud of! I tried to not set too many resolutions for myself this year and just focus on being a happy and productive human bean. That’s a pretty good goal I think!

I do have a few normal and boring general life goals though. This year I think will finally be the year that I become really, LIKE REALLY, organized. I can feel it! Or maybe this is the year I learn to actually make the bed every morning. That would be something. I’m trying, Mom! I’m also trying to make a conscious effort to waste less. That means:

  1. Eating all my vegetables and salad greens before they get gross.

  2. Buying less plastic things. You should have seen how much paper and plastic I purged from our office. OMG. I’m so sorry, Earth!

  3. And using up all the boxes of lasagna noodles we have in the cupboard from when Reuben and I couldn’t decide on the perfect noodles to make the best lasagna.

When you’re a food blogger or even just like a well stocked home cook, you end up with a ton of food products taking up space in your fridge or cupboards. I have SO MANY random bags of various flours and starches. When is the next time I’m going to bake with oat bran???? How many jars of coconut butter is normal? 5? I looked in the fridge a week ago and realized that I had like 4 half full jars of tahini! So I’m trying to work through all the excess things in my kitchen little by little so that I can hopefully reset my kitchen pantry with the necessities. That would be butter, flour, sugar, salt, and oyster sauce.

This recipe for Black Sesame Waffles used up the last bit of black sesame tahini hiding in the far end of my fridge. You know that back corner right by the open box of Arm & Hammer that’s been there since you moved in? That’s where the jar was hiding. I’m honestly surprised that I didn’t use up this jar sooner because I LOVE black sesame everything. Muffins. Cake. Cookies. Sprinkled on 90% of my meals. I’m obsessed. I might even get a black sesame tattoo! JK I won’t ever do that. But a black sesame tattoo would just be like an extra freckle, right?

These waffles are deeply nutty from the black sesame. Almost like peanut butter but 1000000% better. The texture is light but with a nice chew, which I’m all about. You can find black sesame paste or tahini at your local asian or Mediterranean market, Whole Foods might have it, or you can just order it off the internet! You could make it from scratch too! Regular tahini also works if you’re having a hard time finding the black sesame variety. Once you’ve introduced black sesame into your kitchen, these waffles are super easy to whip up in the morning, because I know you don’t want to be separating eggs and whip egg whites to stiff peaks on the verge of a hangry meltdown. You just want to eat! I love topping my waffles with yogurt, but dreamy whipped cream and pomegranates make for a slightly fancy and luxurious breakfast situation. You deserve it. It’s January and you’re already kicking booty!


Black Sesame Waffles

serves 4-6

materials:

2 cups AP flour
1/4 cup white sugar
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cup greek yogurt
1/2 cup water
2 eggs
4 tbsp melted butter
1/2 tsp vanilla
1/3 cup black sesame paste/tahini

steps:

  1. Combine flour, sugar, salt and baking soda in a large bowl.

  2. Add greek yogurt and water in a medium bowl. Whisk until combined. Add in eggs, butter, vanilla, and black sesame paste. Whisk again until combined. If your black sesame paste is a little thicker you may need to mix a little longer, but a few small chunks of sesame paste is okay!

  3. Add wet ingredients into the dry ingredients and mix with a wooden spoon until combined. Avoid over mixing. The batter will be really thick.

  4. Heat up your waffle iron. Fill iron accordingly, so that it does not overflow. I place about 2/3 cup of batter in my waffle iron to make these. Cook until desired doneness (3-4 level for me).

  5. Serve warm with whipped cream, maple syrup, and pomegranates! Or with whatever your heart desires!

Brûléed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal

Helluuur! How's it going??? Since we last spoke, I feel like I've racked up a whole bunch of young person culture points. 2 weekends ago I flew back home to Cleveland to watch Hamilton. I was never a huge Hamilton fan before... now. My brother on the other hand is a HUGE fan. Like knows all the lyrics to every single song and all the historical references type of mega fan. So his enthusiasm for the musical definitely rubbed off on me in the days leading up to the big show! It was obviously amazing. I loved every single minute of it. I can listen to Helpless over and over and over again. Have you listened to the Ashanti and JaRule version from the Hamilton Mixtape?! SO GOOD. Now that I've seen it, all the songs makes so much more sense lol and now I find myself listening to it while I'm working late on deadlines at work. So enjoyable! 

I also watched Crazy Rich Asians! OMG AMAZING. It's great if you love a good romantic comedy and value Asian representation in Hollywood. Reuben and I watched it at an asian theater full of other asian people. There were a bunch of asian beauty pageant queens and businessmen at our showing for some reason. It was the most magical thing! The overall experience, not the queens and businessmen. The energy in the theater was so crazy. You could feel how excited and happy everyone was to finally see a film full of people who looked like them that weren't material artists. I laughed a lot, cried a ton, and smiled practically the whole time. I think I'm going to see it again this week! I can't wait! Please go see it if you've haven't yet!

Back on the couch front, Reuben and I are watching Freaks and Geeks. It's so painfully embarrassing, I love it. So pretty much I've been watching a lot of things that make me feel current and finally up to date with pop culture references. A lot of times, I feel like a grandma because I don't watch the Bachelor, see all the popular Broadway musicals (they're so expensive in SF!), or have a twitter. 99.9% of the time I'm okay with feeling like a grandma because that means I get to go to bed early, drink tea, and eat oatmeal. ALL things that I love deeply.

I had one of the best oatmeals of my life when I was in Cincinnati last summer at Cheapside Cafe. It was a Creme Brulee Oatmeal. Ahhhh, it was so simple and decadent. I remember thinking to myself that this is how oatmeal should always be eaten. In order to keep this breakfast still on the healthyish side, I'm voiding making an actual custard for the creme brulee. To compensate for the lack of decadent custard, I slowly simmered the oats in water and milk until they broke down into a super creamy texture. I finished off the oatmeal with a splash of heavy cream and a brown sugar topping for that extra treat-cho-self touch. I highly recommend you brulee your oatmeal on a daily basis. It makes Tuesdays feel A LOT less like a Tuesday.


Brûléed Brown Sugar Oatmeal

serves 4

materials:

1 cup rolled oats
3 cups water
1 cup milk
2 tbsp brown sugar + more for topping
1/2 tsp salt
1/4 cup heavy cream
seasonal fruit for topping

steps:

1. Bring water and milk to a gentle boil in a medium pot. Stir in oats and reduce the heat so that the oats are simmering. Cook for 20-25 minutes, stirring occasionally, until the oatmeal is thick and creamy.

2. Add salt and brown sugar, stir and cook for another minute. Turn off the heat and stir in heavy cream. Allow the oatmeal to cool for 5 minutes.

3. Place oatmeal into a heat proof bowl of ramekin. Sprinkle the top with 1-2 tsp of brown sugar. Use a kitchen torch to carefully brulee the brown sugar. 

4. Top with your favorite seasonal fruit or eat plain!