Bags of Spices

THE HUGGINS FAMILY

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Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Espiau’s Vinaigrette

    Espiau’s Vinaigrette

    In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, theirs is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.

    Ingredients

    • 1 cup red wine vinegar
    • 3 tbsp water
    • ¾ cup vegetable oil
    • ⅓ cup sugar
    • 2 tbsp Lowry’s seasoned salt
    • 1 tbsp onion powder
    • ¼ tsp black pepper, finely ground
    • ¼ tsp dried oregano

    Directions

    Mix the Dressing

    Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

    Notes

    Preparation

    Extra-virgin olive oil or avocado oil may be used, but both become semi-solid in the refrigerator. Let the dressing rest at room temperature or place the sealed jar under warm water until fluid again.

    Shake well before each use—the sugar and spices will naturally settle since this vinaigrette contains no emulsifiers.

    The flavor improves dramatically after resting. Overnight is ideal, allowing the oregano to bloom, the vinegar to soften, and the seasoning to fully dissolve.

    Serving Suggestions

    To mimic Espiau’s tostada experience, allow the vinaigrette to warm slightly before serving. The aromatics brighten when the dressing is not ice-cold.

    Excellent on tostadas, chopped salads, shredded cabbage, grilled chicken salads, sliced cucumbers, tomatoes, and mixed vegetables.

    Variations

    For a low-calorie or low-carbohydrate option, substitute monk fruit sweetener. Start with the full ⅓ cup equivalent and adjust to taste after resting.

    For a sharper dressing, increase black pepper or add a pinch of crushed red pepper flakes.

    Make-Ahead & Storage

    This vinaigrette keeps well for 7–10 days in the refrigerator. The high acidity helps preserve the flavor, though it is best within the first week.

    If the dressing tastes too sharp immediately after mixing, allow more resting time—its acidity mellows as the aromatics hydrate.

  • Poutine

    Poutine

    Poutine is the ultimate Canadian comfort classic—crispy hot fries, soft squeaky cheese curds, and rich gravy melting everything into one irresistible bite. It’s simple, hearty, and perfect for nights when you want something warm and satisfying without overthinking the prep.

    Ingredients

    • Southern gravy
    • Belgian frites, or oven fried fries
    • white cheddar cheese curds

    Directions

    Assemble the Poutine

    Plate hot fries and sprinkle generously with cheese curds. Cover with hot gravy and serve immediately.

    Notes

    Preparation

    • For best texture, use hot, freshly cooked fries so the curds soften slightly but don’t fully melt.
    • If your cheese curds are refrigerated, let them sit at room temperature for 15–20 minutes before assembling for maximum “squeak.”
    • Warm gravy thoroughly just before serving so it coats evenly and heats the curds.

    Serving Suggestions

    • Add shredded rotisserie chicken, pulled pork, or leftover brisket for a heartier variation.
    • Top with chopped green onions or a sprinkle of smoked paprika for extra flavor depth.
    • Serve alongside burgers, grilled meats, or as a standalone comfort meal.

    Variations

    • Use mushroom gravy instead of brown gravy for a vegetarian option.
    • Try peppercorn gravy for a bolder, steakhouse-style version.
    • Make it “fully loaded” with bacon, caramelized onions, or jalapeños.

    Make-Ahead & Storage

    • Fries are best freshly cooked; avoid storing once assembled as they become soggy.
    • Gravy can be made up to 3 days ahead and reheated gently before serving.
    • Cheese curds keep well refrigerated for 1–2 weeks; bring to room temperature before using.
  • Mango Lassi

    Mango Lassi

    Bright, creamy, and refreshing, this mango lassi captures the flavor of café-style versions found across India. Using rich yogurt, fragrant Alphonso mango pulp, and a touch of cardamom, it’s a perfectly balanced blend of sweet, tangy, and tropical—wonderful on its own or as a cooling companion to spicy dishes.

    Ingredients

    • 2 cups Alphonso or Kesar mango pulp (fresh or canned)
    • 2 cups mango chunks (fresh or thawed frozen)
    • 2½ cups full-fat plain yogurt
    • 1 to 1½ cups whole milk (adjust for consistency)
    • 3 to 4 tbsp sugar, honey, or mango syrup (to taste)
    • 2½ tsp fresh lime or lemon juice
    • ¼ tsp freshly ground green cardamom
    • ⅛ tsp salt
    • 1–2 tbsp sweetened condensed milk (optional, for creamier texture)
    • ⅛ tsp saffron threads, soaked in 1 tbsp warm milk (optional)

      • Garnish

    • Crushed pistachios
    • Mint chiffonade

    Directions

    Blend the Lassi

    In a blender, combine mango pulp, mango chunks, yogurt, 1 cup milk, 3 tbsp sugar or honey, lime or lemon juice, cardamom, salt, and any optional saffron or condensed milk.

    Blend until silky smooth and creamy.

    Adjust Consistency and Flavor

    Taste and adjust as desired: add more milk or cold water for a thinner consistency, or more yogurt or pulp for richness. Sweeten further to taste, and add a bit more lime juice if a brighter flavor is preferred.

    Chill and Serve

    Refrigerate for at least 30 minutes before serving, or blend with ice for a smoothie-like texture. Pour into glasses and garnish with crushed pistachios and mint.

    Notes

    Preparation

    • For the most fragrant flavor, use Alphonso or Kesar mango pulp (fresh or canned from an Indian grocery).
    • If using frozen mango, thaw partially or soak briefly in milk before blending for a smoother texture.
    • Sweetened condensed milk enhances creaminess and blends beautifully with the yogurt base.
    • A few saffron threads soaked in warm milk add delicate aroma and golden color.

    Serving Suggestions

    • Serve well chilled alongside spicy curries, tandoori dishes, or biryani.
    • Top with a dusting of ground cardamom or drizzle of mango syrup for extra indulgence.
    • For a vegan version, substitute coconut yogurt and coconut milk for a tropical variation.

    Variations

    • Blend in ½ banana for extra body and mild sweetness.
    • Add 2–3 tbsp shredded coconut for texture and flavor depth.
    • Stir in a spoonful of rosewater for a floral twist reminiscent of Indian dessert shops.
  • Bua Loy Nam Khing

    Bua Loy Nam Khing

    This comforting Thai dessert pairs soft, chewy sesame glutinous balls with a fragrant, mildly spicy ginger syrup. Served warm, it is soothing, aromatic, and especially welcome on cool evenings or after a rich meal. The ginger broth is simple but deeply flavorful, highlighting the contrast between the syrup’s warmth and the tender, nutty rice balls.

    Ingredients

      Sesame Glutinous Balls:

    • 1 recipe Sesame Glutinous Balls, prepared (or one 15-count package frozen sesame glutinous balls)

      • Ginger Syrup:

    • 7 cups (1650 ml) water
    • 2 cups (400 g) packed brown sugar (or use half brown sugar, half palm sugar for a more traditional flavor)
    • ¼ tsp table salt
    • 4 inches (10 cm) fresh ginger, peeled, sliced into coins, and lightly bruised

      • Garnish:

    • 1–2 tsp toasted sesame seeds

    Directions

    Make the Ginger Syrup

    In a medium pot, bring the water to a boil. Add the sugars and salt, stirring until dissolved. Reduce heat to a gentle simmer, then add the bruised ginger slices. Simmer 15–25 minutes until the syrup becomes fragrant, slightly spicy, and a deep amber color. Taste and adjust for strength; simmer longer for stronger ginger flavor.

    Finish the Dessert

    Remove from heat and strain out the ginger slices. Add the prepared sesame glutinous balls to the warm syrup and allow them to heat through for 2–3 minutes.

    Serve

    Ladle the warm syrup and glutinous balls into small bowls. Sprinkle with toasted sesame seeds and serve immediately.

    Notes

    Preparation

    • Palm sugar deepens the flavor and gives the syrup a more traditional Thai character.
    • Lightly bruising the ginger releases more flavor without overpowering the syrup.
    • If using frozen sesame balls, boil them until they float before adding to the syrup.

    Serving Suggestions

    • Add a splash of coconut milk for a creamy variation.
    • Serve with extra toasted sesame seeds for added aroma.
    • Pair with fresh fruit like sliced pear or steamed pumpkin for contrast.

    Make-Ahead & Storage

    • Ginger syrup keeps up to 5 days refrigerated.
    • Store glutinous balls separately to maintain texture.
    • Rewarm syrup gently; add balls immediately before serving.
  • Semmelknödel — Bavarian Bread Dumplings

    Semmelknödel — Bavarian Bread Dumplings

    Classic Bavarian bread dumplings made from day-old rolls soaked in milk, enriched with butter, onion, and parsley. These light, tender dumplings are a beloved side dish across southern Germany — perfect with roast meats, mushroom gravies, or our family favorite, Southern Brown Gravy.

    Ingredients

    • 250 g day-old crusty white bread or Kaiser rolls, cut into 1 cm cubes
    • 200 ml whole milk (warm)
    • 2 medium eggs (or 1 large + 1 medium, see notes)
    • 1 large onion, finely chopped
    • 2 tbsp butter (or clarified butter for authentic flavor)
    • 1 small bunch fresh parsley, finely chopped
    • 50 g diced bacon (optional, for Speckknödel)
    • Salt and freshly ground black pepper, to taste
    • Pinch of grated nutmeg (optional but traditional)
    • Breadcrumbs, as needed (2–4 tbsp)

    Directions

    Prepare Bread Base

    Place bread cubes in a large mixing bowl. Pour warm milk evenly over them and toss gently to coat. Let stand for 10–15 minutes, or until the milk is mostly absorbed and the bread has softened.

    Cook Aromatics

    In a skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes. If using bacon, add it and cook until lightly crisp. Add the chopped parsley and stir briefly to release aroma. Remove from heat and let cool slightly.

    Combine Mixture

    Add the sautéed mixture to the soaked bread. Mix in eggs, salt, pepper, and nutmeg. Stir gently until evenly combined. If the mixture feels too wet or sticky, add breadcrumbs 1 tbsp at a time until it just holds together — it should be soft and slightly tacky, not dry.

    Shape Dumplings

    With lightly wet or oiled hands, form the mixture into balls slightly smaller than a tennis ball (about 6–7 cm). Test one dumpling in simmering water — if it breaks apart, knead a bit more or add a spoonful of breadcrumbs to the mixture.

    Cook

    Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add dumplings carefully and simmer for 15–20 minutes, turning occasionally, until they float to the surface and feel firm when lifted with a slotted spoon.

    Serve

    Drain well and serve hot with mushroom gravy, roast pork, or Southern Brown Gravy. For leftovers, slice cold dumplings and pan-fry them in butter for a crisp Bavarian breakfast (Knödelgröstl).

    Notes

    Preparation

    • Use firm, crusty bread such as baguette, French bread, or Kaiser rolls. Avoid enriched sandwich loaves. Lightly toasting the cubes before soaking enhances flavor and improves texture.
    • If using large eggs, start with one and add the second only if needed for binding.
    • A pinch of nutmeg adds warmth and authenticity.
    • For subtle complexity, stir in a small spoonful of German, ground, or Dijon mustard with the eggs.
    • For even texture, test one dumpling first; adjust with breadcrumbs or milk as needed.

    Serving Suggestions

    • Serve with mushroom gravy, pork roast (Schweinebraten), or Southern Brown Gravy.
    • Slice leftover dumplings and fry in butter for a crispy Bavarian breakfast (Knödelgröstl).

    Variations

    • Speckknödel: Add diced bacon to the mixture for a heartier version.
    • Kräuterknödel: Double the herbs; include chives and a touch of dill.
    • Käseknödel: Add 50–80 g grated Bergkäse or Gruyère for a richer dumpling.

    Make-Ahead & Storage

    • Refrigerate cooked dumplings for up to 3 days in an airtight container.
    • Reheat gently in simmering water or pan-fry in butter before serving.
  • Cilantro Lime Rice

    Cilantro Lime Rice

    Fluffy jasmine rice infused with fresh lime and cilantro—simple, bright, and perfectly balanced to complement tacos, grilled meats, or saucy dishes. A touch of butter enhances richness while the zest and juice keep every bite fresh and aromatic. Click here for the Instant Pot version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter
    • 1½ cups chicken broth (or vegetable broth)
    • 1 clove garlic, minced (optional)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (to taste)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (to round acidity)
    • Salt to taste

    Directions

    Toast the Rice

    In a saucepan or rice cooker insert, melt butter over medium heat. Add rice (and garlic, if using) and sauté 2–3 minutes until grains appear glossy and lightly golden.

    Cook the Rice

    Add broth and a generous pinch of salt. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes to finish steaming.

    Finish with Lime and Cilantro

    In a small pan, warm lime zest with a few drops of butter until aromatic (optional but enhances flavor).

    Fluff rice gently with a fork and fold in lime zest, lime juice, cilantro, and sugar. Taste and adjust salt or lime as desired.

    Serve

    Serve warm as a side or base for tacos, grilled meats, or saucy dishes where a bright, citrusy accent balances richness.

    Notes

    Preparation

    • Rinse jasmine rice until water runs mostly clear to remove excess starch and keep grains fluffy.
    • Let cooked rice rest 10 minutes before fluffing to allow steam to redistribute for perfect texture.
    • Warming lime zest in butter releases aromatic oils and coats grains more evenly.
    • Adjust lime and salt balance at the end—rice should taste bright but not sharp.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, or grilled seafood.
    • Excellent base for burrito bowls or enchilada platters.
    • Top with extra cilantro and a sprinkle of lime zest for presentation.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (1¼ cups broth + ¼ cup coconut milk). Adds gentle creaminess and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (1 cup broth + ½ cup coconut milk). Creates a richer, tropical flavor—use 2 tbsp lime juice and season more assertively with salt.
    • Use coconut versions for fusion dishes like Korean Pulled-Pork Tacos, jerk chicken, or grilled shrimp where a creamy contrast enhances spice and smoke.

    Make-Ahead & Storage

    • Cooked rice can be held warm for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a drizzle of broth or water to restore moisture.
    • Fresh cilantro and lime juice should always be added just before serving for best color and flavor.
  • Tom Kha–Style Soup with Meatballs & Rice

    Tom Kha–Style Soup with Meatballs & Rice

    This comforting Thai-style soup bridges the gap between Tom Kha Gai and Khao Tom. Like Tom Kha Gai, it features fragrant aromatics—lemongrass, galangal, and kaffir lime leaves—for the signature balance of tangy, savory, and lightly sweet flavors. But instead of a coconut-rich broth, it leans toward the clear, soothing style of Khao Tom, with tender pork (or pork-and-chicken) meatballs and a small scoop of rice added just before serving. The result is a light yet aromatic soup that feels familiar and refreshingly different.

    Ingredients

    Meatballs:

    • ¾ lb (340 g) ground pork
    • ¼ lb (115 g) ground chicken (or use all pork)
    • 1 tbsp chili-garlic sauce (garlic sambal oelek)
    • 1 tsp fresh ginger or galangal, finely grated
    • 1 tbsp fish sauce
    • 1 tsp white pepper (or black pepper)
    • ½ tsp table salt
    • 1 tsp cornstarch (optional — improves springy texture)
    • 1 tbsp finely chopped cilantro stems or scallion whites (optional)

    Soup Base:

    • 1 tbsp neutral oil (vegetable, canola, or peanut; or lard)
    • 3 large shallots, halved and thinly sliced
    • 2 stalks lemongrass, white parts only, bruised and halved
    • 3 slices fresh galangal (or 1½ tsp thin-sliced ginger)
    • 1 tbsp fresh ginger, grated
    • 3 kaffir lime leaves, torn in half
    • 3–4 cloves garlic, smashed
    • 1–2 small Thai chiles, lightly crushed (optional)
    • 6 cups (1.4 L) chicken stock or light broth
    • 1 tbsp fish sauce (to taste)
    • 1 tsp palm sugar or light brown sugar
    • 1–2 tsp soy sauce (optional, for depth)
    • ½ cup fresh cilantro, chopped (added at the end)
    • juice of 1 lime (1½–2 tbsp, added at the end)
    • optional: ¼–½ cup coconut milk, for a lightly creamy finish
    • 1 cup cooked jasmine rice, warmed (added to bowl before serving)

    Garnishes:

    • 1–2 tsp coconut cream from the top of an undisturbed can (optional)
    • fresh cilantro leaves
    • thinly sliced scallions
    • fried shallots or garlic
    • soft-, medium-, or hard-boiled eggs, halved
    • lime wedges
    • thinly sliced red chiles or chile oil (optional)

    Directions

    Prepare the Meatballs

    In a medium bowl, combine pork, chicken, chili-garlic sauce, ginger, fish sauce, white pepper, salt, cornstarch (if using), and cilantro stems or scallion whites. Mix gently until combined but not sticky. Roll into small ¾–1 inch balls.

    Build the Aromatic Broth

    Heat oil in a large saucepan over medium. Add shallots and sauté until golden. Add lemongrass, galangal, kaffir lime leaves, garlic, and chiles. Stir until fragrant, then add chicken broth. Simmer 15 minutes to infuse.

    Cook the Meatballs

    Remove lemongrass. Add meatballs and simmer 5–6 minutes until cooked through. Skim any foam.

    Season & Finish

    Add fish sauce, palm sugar, soy sauce, and cilantro. Adjust seasoning. Remove from heat and stir in lime juice.

    Assemble the Bowls

    Place ¼–½ cup warm jasmine rice in each bowl. Ladle soup and meatballs over top. Garnish with coconut cream, cilantro, scallions, fried shallots, sliced chiles, and lime.

    Notes

    Preparation

    • Sautéing shallots first adds sweetness and depth.
    • Use both galangal and kaffir lime leaves if possible for true Tom Kha flavor.
    • For a creamier finish, stir in coconut milk at the end.
    • For porridge-like consistency, simmer a small amount of rice in the broth before serving.

    Serving Suggestions

    • Top generously with fried shallots or garlic.
    • Add soft- or medium-boiled eggs for a heartier meal.
    • Serve with lime wedges for brightness.

    Make-Ahead & Storage

    • Meatballs can be formed 24 hours ahead and refrigerated.
    • Broth can be made ahead and reheated, adding herbs and lime at the end.
    • Stores 2–3 days; keep rice separate to avoid mushiness.
  • Greek Salad Dressing with Feta & Olives

    Greek Salad Dressing with Feta & Olives

    This Greek-inspired salad dressing layers bright red wine vinegar and lemon juice with briny feta, savory anchovy, and a whisper of olives for a bold, restaurant-style flavor. It’s thick enough to cling to crisp lettuce and chopped vegetables, yet pourable enough for drizzling over Greek salads, grain bowls, and grilled chicken.

    Ingredients

    • ¼ cup red wine vinegar
    • ¼ cup lemon juice
    • ¼ cup water
    • 1 tbsp sugar
    • ½ tbsp dried oregano
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp table salt
    • ¼ tsp xanthan gum
    • 2 anchovy fillets (or ½ tbsp fish sauce)
    • ⅓ cup extra virgin olive oil
    • ⅓ cup avocado oil (or canola)
    • ¼ cup feta, crumbled
    • 2 tbsp black or Kalamata olives, finely chopped (optional)
    • Black pepper, to taste

    Directions

    Blend the Base:

    In a food processor or blender, combine the red wine vinegar, lemon juice, water, sugar, dried oregano, garlic powder, onion powder, salt, xanthan gum, and anchovy fillets (or fish sauce). Blend until smooth and the seasonings are fully combined.

    Emulsify the Oils:

    With the food processor or blender running on low speed, slowly drizzle in the olive oil and avocado oil in a thin, steady stream. Continue blending until the dressing is fully emulsified and slightly thickened.

    Add Feta and Olives:

    Add the crumbled feta and, if using, the finely chopped olives. Pulse just until the feta and olives are broken up and evenly distributed for a slightly chunky, textured dressing.

    For a creamier, smoother dressing, blend a bit longer until the feta is mostly incorporated into the emulsion.

    Season and Chill:

    Taste and adjust the seasoning, adding more salt if needed and black pepper to taste.

    Transfer the dressing to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dressing to thicken slightly.

    Notes

    Preparation

    • Blend the base long enough to fully dissolve the sugar and hydrate the dried oregano before adding the oils.
    • Drizzle the oils in slowly for the most stable emulsion, especially if not using xanthan gum.
    • Use good-quality, briny feta for the best flavor and a creamy, rich finish.
    • Finely chop the olives so they distribute evenly without creating large salty bites.
    • Shake or stir well before each use, especially if the dressing has been refrigerated overnight.

    Serving Suggestions

    • Drizzle over classic Greek salads with romaine, cucumbers, tomatoes, red onion, olives, and extra feta.
    • Toss with chopped salads, grain bowls, or pasta salads for a bright, tangy kick.
    • Use as a quick marinade for chicken, pork, or shrimp before grilling or roasting.
    • Spoon over sliced tomatoes, cucumbers, and red onions for a simple side dish.

    Variations

    • Extra Creamy: Blend the feta fully into the dressing and add an extra 2 tbsp feta for a thicker, more luxurious texture.
    • Olive-Forward: Increase the chopped olives to 3–4 tbsp and leave the feta slightly chunky for more bursts of briny flavor.
    • Milder Anchovy: Start with 1 anchovy fillet or 2 tsp fish sauce, then adjust to taste if you prefer a subtler umami note.
    • No Xanthan Gum: Omit the xanthan gum for a more traditional vinaigrette-style dressing—just shake well before serving as it will separate over time.

    Make-Ahead & Storage

    • Refrigeration: Store in an airtight jar or bottle in the refrigerator.
    • Storage Time: For best quality and food safety, use within 4–5 days due to the feta and anchovy/fish sauce.
    • Before Serving: The dressing will thicken when chilled; let it sit at room temperature for 10–15 minutes and shake or stir well before using.
    • Separation: Some separation is normal. If not using xanthan gum, shake vigorously to re-emulsify before each use.
  • Chocolate Meringues

    Chocolate Meringues

    These Chocolate Meringues are light, crisp, and deeply chocolatey—fun to make, and bakery-fancy when piped into little stars. They’ve long been part of our Christmas Eve tradition, shared alongside several other homemade cookies during an evening spent with family and friends. Our Christmas Eve typically gathers 45–75 people for dinner, a Christmas program, and a spread of treats, and these meringues are always among the first to disappear. Expect a delicate, crisp exterior with a slightly chewy center (especially when they’re fresh). For the most reliable structure and brightest chocolate flavor, use natural cocoa powder rather than Dutch process.

    Ingredients

    • 3 egg whites (room temp)
    • ¾ tsp vanilla extract
    • ¾ cup sugar
    • ¼ cup natural cocoa powder (recommended; see notes)

    Directions

    Prepare the Pan and Bag

    Preheat oven to 300°F. Line baking sheets with parchment paper and cover with foil. Fit a pastry bag with a large open star tip (i.e. #8b).

    Whip the Meringue

    Place egg whites and vanilla in a very clean stainless steel mixing bowl. Beat on low speed until bubbles begin to form on the top of the eggs (like a bubble bath).

    Increase speed to high and beat until the egg whites form soft peaks.

    Gradually add sugar, about 2 tbsp at a time, beating until stiff peaks form (egg whites will be shiny, heavy, and stiff—don’t over beat).

    Add Cocoa and Pipe

    Gently fold in cocoa by hand until evenly incorporated.

    Pipe stars about 1½ in. diameter onto the foil.

    Alternatively, drop by rounded tsp if you don’t want to pipe.

    Bake and Cool

    Bake for about 30-35 minutes, or until lightly browned.

    Remove from foil and cool on wire racks.

    Store in a non-reactive uncovered bowl.

    Notes

    Preparation

    • Use a very clean stainless steel (or glass) bowl and clean beaters—any trace of grease can prevent the egg whites from whipping properly.
    • A stand mixer (kitchenaid) works best for consistent volume and texture.
    • Do not double this recipe—larger batches are less reliable and don’t hold structure as well.
    • Natural vs Dutch-Process Cocoa: Natural cocoa is slightly acidic and helps stabilize the egg-white foam, while also providing a brighter, sharper chocolate flavor. Dutch-process cocoa is darker and smoother in flavor but can be slightly more prone to deflating if over-folded.
    • Because cocoa powder contributes to both structure and drying, this recipe is designed specifically for chocolate meringues. Plain or non-cocoa meringues require additional stabilization (such as cream of tartar) and are best treated as separate recipes.

    Serving Suggestions

    • Add to cookie trays or dessert platters for contrast alongside butter cookies, spritz, or shortbread.

    Make-Ahead & Storage

    • Store in a cool, dry place. Humidity will soften meringues over time.
    • Best enjoyed within 1–3 days, though texture may vary depending on weather and storage conditions.
  • Mushroom Bisque

    Mushroom Bisque

    A deeply savory, velvety mushroom bisque built on layers of browned mushrooms, aromatic garlic, gentle herbs, and a touch of sherry. A slow simmer develops richness without heaviness, while soy sauce adds depth and umami. Finished with a swirl of crema, it is earthy, comforting, and elegant—perfect for cool evenings or a refined first course.

    Ingredients

      Soup Base

    • 4 tbsp (55 g) unsalted butter, divided
    • 1 medium onion, finely diced
    • 2 lbs (900 g) mixed fresh mushrooms, sliced (see Notes)
    • 1 tsp table salt, plus more to taste
    • ¼ tsp freshly ground black pepper
    • 2–3 cloves garlic, finely chopped
    • 2 tbsp dry sherry (or more to taste)
    • 4 cups (950 ml) chicken stock, divided (or vegetable stock)
    • 3 tbsp (25 g) all-purpose flour
    • 1 cup (240 ml) half and half or light cream
    • 1 large bay leaf
    • ⅛ tsp dried thyme (or ¼ tsp fresh)
    • 1 tsp soy sauce (increased from ½ tsp for deeper umami)
    • ½–1 tsp sambal oelek (optional, for gentle heat)

      • Optional Enhancements

    • ½ oz dried porcini mushrooms, rehydrated and chopped, with soaking liquid strained

      • To Serve

    • Crema for drizzling (plain or flavored—see Notes)
    • Thyme sprigs, sautéed mushroom slices, or chives for garnish

    Directions

    Sauté the Aromatics and Mushrooms

    In a large saucepan or Dutch oven, melt 2 tbsp butter over medium heat. Add the onion and cook 3–4 minutes until softened. Add mushrooms, salt, and pepper. Cook 10–12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add garlic and cook 1 minute until fragrant.

    Deglaze and Simmer

    Add sherry and cook 1 minute, scraping up browned bits. Add 3 cups chicken stock, bay leaf, thyme, soy sauce, and optional porcini mushrooms with their strained soaking liquid. Bring to a gentle simmer, cover, and cook 20 minutes to deepen flavor. Remove bay leaf.

    Prepare the Roux Base

    In a separate saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook 2–3 minutes until lightly golden. Slowly whisk in remaining 1 cup chicken stock, then the half and half, cooking until smooth and slightly thickened.

    Combine and Purée

    Add the mushroom mixture to the roux base. Purée with an immersion blender until smooth, or blend in batches. For a rustic texture, reserve 1 cup mushrooms before blending and stir them in afterward.

    Season and Finish

    Return soup to low heat. Add sambal oelek if using. Taste and adjust with salt, pepper, sherry, or soy sauce as desired. Simmer 5 minutes to meld flavors.

    Serve

    Ladle into bowls and finish with a light drizzle of crema. Garnish with sautéed mushrooms, thyme, or chives.

    Notes

    Preparation

    • Browning mushrooms before adding liquid deepens flavor significantly.
    • Use a mix of mushrooms for depth—cremini, shiitake, oyster, or button.
    • Porcini add a noticeable boost of umami; highly recommended.
    • Blend smooth for a classic bisque or leave some mushroom pieces for texture.
    • Simmering longer (rather than adding more flour) develops richness naturally.

    Serving Suggestions

    • Drizzle with crema to balance richness and add gentle tang.
    • For enhanced crema, whisk in a splash of sherry, white pepper, thyme oil, or a pinch of soy sauce.
    • Serve with crusty bread, garlic croutons, or a simple green salad.
    • Add a few sautéed mushrooms or a swirl of mushroom oil for presentation.

    Variations

    • Vegetarian: Use vegetable stock and a splash of soy sauce for depth.
    • Rustic Mushroom Soup: Blend only half the soup and keep the rest chunky.
    • Truffle Version: Finish with a few drops of truffle oil.

    Make-Ahead & Storage

    • Refrigerate up to 3 days; flavors deepen overnight.
    • Freeze without dairy addition; add half and half after reheating for best texture.
    • Rewarm gently over low heat to avoid separation.