ricotta kumquat crepes

i’m typically a savory breakfast kind of person. usually when i’m out to brunch and i order something sweet, i have immediate buyer’s remorse. especially if there are poached eggs on the menu. but this morning felt like a sweet breakfast kind of morning, so ricotta kumquat crepes it is.


i realize the kumquat is somewhat unexpected, but every year my aunt sends me homemade kumquat marmalade from her fruit farm in san diego. along with that, i usually also receive a crate of fresh kumquats, but those are typically gone within a week or so.


this recipe is adapted from food52.

makes 5-6 crepes

for the crepes:

  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 large egg
  • 1 cup milk
  • zest of 1/4 of an orange
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons melted butter

for the filling:

  • 3/4 cup ricotta cheese
  • 1/4 cup cream cheese, softened
  • 1/2 tablespoon honey
  • 1/8 teaspoon vanilla extract
  • pinch of salt
  • zest of 1/2 an orange
  • 1/2 cup kumquat marmalade (you can substitue other fruits as well) plus extra for serving

whisk together flour, sugar, and salt. make a well for the egg, crack egg into it, and whisk together. add in milk, orange zest, vanilla, and butter. refrigerate for at least an hour (can be made ahead of time).

in a separate bowl, whisk together ricotta and cream cheese. add all other ingredients.

preheat oven to 375. coat a 9-10 inch pan with butter, and turn on medium heat. ladle batter (about 1/3 cup at a time) into pan and immediately tilt to spread mixture. it should be very thin. cook for about 1-2 minutes, until the crepe starts to bubble and turn golden brown. flip briefly (about 30 seconds). remove the crepe, and repeat until you are out of batter.

once all crepes are cooked, scoop ricotta filling into center and fold sides in (or put closer to an edge and roll). you can choose your own adventure.


pop these in the oven for 15 minutes, to get the filling nice and warm. serve with some marmalade on the side and a good cup of espresso!



new york style bagels

last month, i made mini bagels with a pretty simple recipe. today, i wanted to try something a little different and more authentic, a bagel recipe that requires boiling the bagels before baking them. this, i’ve learned from the internet, is how new york style bagels are made.

this recipe is adapted from sophisticated gourmet.

makes 12 bagels

  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 1 1/4 cup room temperature water
  • 3 1/2 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 egg (optional)
  • toppings of your choice (salt, sesame seeds, poppy seeds, etc)

in a small bowl, mix together 1/2 cup water, yeast, and sugar. let sit for 5 minutes. stir until fully dissolved. in a large mixer, mix together flour and salt. make a well in the middle of the flour and add in yeast mixture. mix until well integrated. then start adding in water 1/4 cup at a time until a firm dough forms. you may need to add a little extra water, so watch the dough. knead by hand for 10 minutes or in mixer for 5.

slightly oil a large bowl. transfer dough to bowl and cover with a damp cloth. let sit in a warm place for one hour. punch down dough (without folding) and let sit an extra 10 minutes.

cut dough into 12 even pieces. roll each piece into a ball. the dough should be smooth, if not, you’ll have some wrinkles in your bagels (i know i did). using your finger, poke a hole through the center of the dough ball and stretch hole. slightly oil a baking pan (or use parchment paper) and place bagels on a baking pan. cover with damp cloth and let sit for 10 minutes. preheat your oven to 425.

in a large pot, boil water. reduce heat and use a slotted spoon to drop bagels into the water. boil bagels for one minute, then flip with spoon, and boil for another minute. remove from water and place back onto baking dish. do as many bagels as will fit into the pot at a time (i only did 3).

if you are going to use toppings, egg wash the bagels and sprinkle with topping. if you have a convection oven, bake the bagels for 20 minutes. if not, spray the sides of the oven down with water with a spray bottle for more moisture (this will help the bagels brown), then bake for 20 minutes.

mini bagels

i’m incredibly excited about this post. for christmas, jason and i received the best gift ever – a kitchenaid mixer – from jason’s parents.


i’ve been dreaming about making homemade croissants, but i needed something simpler to boost my confidence. so i made bagels. i am giddy with how good they turned out. i researched a couple different recipes and ended up taking a little bit from each, so this how i made these:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon active dry yeast
  • 1/2 tablespoon kosher salt
  • about 1 cup of room temperature water
  • 1 egg
  • toppings of your choice (sesame seeds, poppy seeds, etc).

using the dough hook on the mixer, mix together the dry ingredients. then add in 1/4 cup of water at a time until the dough is formed and looks wet, but not sloppy. if it gets sloppy add a little bit of flour. if it looks too dry, add a tiny bit of water. mix it for three minutes. then knead the dough once or twice with your hands to get it to form all together, and turn the mixer on the lowest speed for another four minutes. when you’re done, transfer it to a bowl coated in oil and cover with plastic for 45 minutes. your dough should look like this:


the dough should rise, but not too much. i was actually surprised that it didn’t rise more. after 45 minutes take the dough out on a slightly floured surface. cut it into eight even pieces. then using your hands roll each piece into a ball. to make the bagel hole, use your fingers to poke through the middle, and tuck the dough under itself. place the bagels onto a baking sheet with parchment paper underneath. they should be about four inches apart. last step: whip up an egg and brush it onto the bagels. okay actual last step: sprinkle the top with whatever seeds or other topping you want.

bake at 325 for 25-30 minutes. the bagels should brown. they’ll look like this:


and we have breakfast for the next couple of days. lovely!

ricotta and onion egg something-or-other

i don’t know if this is by definition a frittata or an egg bake or something else, but it’s delicious.

makes 5-6 servings

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 eggs
  • 5-7 tablespoons of ricotta
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped basil
  • salt and pepper

preheat oven to 400. heat olive oil in a medium sized pan. saute onion until translucent. in a bowl, whip up eggs until they are well mixed. add in parmesan and all the different herbs. add the cooked onions to the bowl. pour into a baking dish and then dollop ricotta into it. bake for about 12-20 minutes, depending on how deep it is. cut into squares and serve hot.

egg in a pepper

it’s an egg in a pepper. with a little dill and shredded cheese. its just so damn cute. and tasty.

makes 2 servings

  • 1/2 green pepper
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon dill
  • 1 tablespoon gruyere, shredded
  • salt and pepper

cut out two cross-sections from the widest part of the pepper. heat olive oil in a medium pan. add pepper to pan and cook for 4-5 minutes on each side, until softened. crack an egg into each pepper. cover pan with lid. cook eggs based on how done you like them. i personally like my yolks runny, so about 4 minutes. remove eggs from pan and sprinkle with dill and cheese, salt and pepper to taste.