Flandrea makes food!

Blue cheese scallion drop biscuits
Afraid of making biscuits and dough things? Be afraid no more. These were so easy and had an amazing savory cheesiness to them. That is, if you like blue cheese.

Blue cheese scallion drop biscuits

Afraid of making biscuits and dough things? Be afraid no more. These were so easy and had an amazing savory cheesiness to them. That is, if you like blue cheese.

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Lemon Bar BATTLE (Zesty lemon lime on left or pure lemon on right?)
I had some delicious homemade lemon lime bars at Thanksgiving (at least i think they must have had lime since there were green shreds on top…) that inspired me to recreate my own. I was planning on giving the majority of these away and hadn’t tried either recipe before, so what better idea than to make both batches?
Long story short, juggling double the cooking timing and crust and lemon layer creation all at once somehow resulted in me burning the bottom of the lemon lime ones (can’t you tell?) Avoid my mistakes and undercook the crust a little initially. Or just do one at a time.
Or be normal and just do one. Which one? To be honest, I like the kick of lime in the lemon lime, but the lemon one recipe seemed more stable/consistent and more of a classic. Don’t expect either to go down without first delivering a few swift tart kicks to your tastebuds.

Lemon Bar BATTLE (Zesty lemon lime on left or pure lemon on right?)

I had some delicious homemade lemon lime bars at Thanksgiving (at least i think they must have had lime since there were green shreds on top…) that inspired me to recreate my own. I was planning on giving the majority of these away and hadn’t tried either recipe before, so what better idea than to make both batches?

Long story short, juggling double the cooking timing and crust and lemon layer creation all at once somehow resulted in me burning the bottom of the lemon lime ones (can’t you tell?) Avoid my mistakes and undercook the crust a little initially. Or just do one at a time.

Or be normal and just do one. Which one? To be honest, I like the kick of lime in the lemon lime, but the lemon one recipe seemed more stable/consistent and more of a classic. Don’t expect either to go down without first delivering a few swift tart kicks to your tastebuds.

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Zong zi (粽子) aka “Chinese tamales”
Wrapping these is not a joke, but the toil was worth it. I highly recommend using the reserved shiitake mushroom juice from soaking and either adding it to the rice or cooking it in the leftover juices. Check out that Chinese sausage (key!) and pork belly inside. We had intentions of making ba bao fan too, but ended up layering ingredients the best we could inside these for sweet zong zi to use up the leaves. The dozens in my freezer are quickly dwindling. Mmmmmm yeah!

Zong zi (粽子) aka “Chinese tamales”

Wrapping these is not a joke, but the toil was worth it. I highly recommend using the reserved shiitake mushroom juice from soaking and either adding it to the rice or cooking it in the leftover juices. Check out that Chinese sausage (key!) and pork belly inside. We had intentions of making ba bao fan too, but ended up layering ingredients the best we could inside these for sweet zong zi to use up the leaves. The dozens in my freezer are quickly dwindling. Mmmmmm yeah!

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Ultimate Pumpkin Pie
Late October and I’ve only made my first pumpkin pie last week!? I’ve made a lot of pumpkin pies over the year and this one is reallll good. Verdict is still out on the apricot preserves, but overall win.

Ultimate Pumpkin Pie

Late October and I’ve only made my first pumpkin pie last week!? I’ve made a lot of pumpkin pies over the year and this one is reallll good. Verdict is still out on the apricot preserves, but overall win.

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Sausage kale tart
So easy and so tasty! Even non-kale lovers will enjoy this (and have!) Was supposed to make it again for a potluck tonight, but unfortunately NYC shut down and our host was in a mandatory evacuation zone anyway…

Sausage kale tart

So easy and so tasty! Even non-kale lovers will enjoy this (and have!) Was supposed to make it again for a potluck tonight, but unfortunately NYC shut down and our host was in a mandatory evacuation zone anyway…

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Caramelized butternut squash

Caramelized butternut squash

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Spaghetti genovese

Spaghetti genovese

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Spaghetti squash with pomodoro sauce
I love fall for so many reasons, but one of the reasons is my favorite vegetables are in season. I present my favorite mind-blowing one, the spaghetti squash. It’s healthy and great for those days when you want pasta? Vegetables? but pasta… oh! S-squash to the rescue.

Spaghetti squash with pomodoro sauce

I love fall for so many reasons, but one of the reasons is my favorite vegetables are in season. I present my favorite mind-blowing one, the spaghetti squash. It’s healthy and great for those days when you want pasta? Vegetables? but pasta… oh! S-squash to the rescue.

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Little Owl Meatball Sliders
So I made a few things. But the meatball sliders were by far the winners of this plate. Little Owl style and amaaaaazing.

Little Owl Meatball Sliders

So I made a few things. But the meatball sliders were by far the winners of this plate. Little Owl style and amaaaaazing.

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Flan
This is FLANdrea eats after all. This recipe has yielded the best consistency to date. However, even after fully filling each ramekin, the flan compressed into the thickness you see above and I like more volume so will make a few adjustments next time.

Flan

This is FLANdrea eats after all. This recipe has yielded the best consistency to date. However, even after fully filling each ramekin, the flan compressed into the thickness you see above and I like more volume so will make a few adjustments next time.

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Scallion pancakes
I know I’ve posted scallion pancake recipes before, but this is the best one I’ve tried yet. Everyone got to make one! Roll out, sprinkle scallion, jelly roll, twist, smush, repeat.

Scallion pancakes

I know I’ve posted scallion pancake recipes before, but this is the best one I’ve tried yet. Everyone got to make one! Roll out, sprinkle scallion, jelly roll, twist, smush, repeat.

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Spicy beef noodle soup
So our semi-regular hot-pot-at-home crew decided to venture into something new - a Taiwanese favorite - beef noodle soup. Star anise, dou ban jiang, we got it all. The beef was falling apart tender, the soup was spicy and aromatic, and the experience was very encouraging. Definitely a repeat. Thanks to Emily’s mom for the recipe…
(Sorry, only took an instagram photo…..)

Spicy beef noodle soup

So our semi-regular hot-pot-at-home crew decided to venture into something new - a Taiwanese favorite - beef noodle soup. Star anise, dou ban jiang, we got it all. The beef was falling apart tender, the soup was spicy and aromatic, and the experience was very encouraging. Definitely a repeat. Thanks to Emily’s mom for the recipe…

(Sorry, only took an instagram photo…..)

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Pizza… cupcakes?
Game Night. Didn’t want 10 people to have cheese falling off their floppy slices of pizza in the throes of Taboo and Cranium and Celebrities so I rolled out and separated pizza dough into cupcake tins, baked them for a little bit, and then filled them with sauce, cheese, and pepperoni and baked them again. Possibilities for cupcake-tin-sized-individual-portions are endless!
I unfortunately did not take a photo of the wildly popular stuffed mushrooms that evening, but the recipe is here. Man were those good.

Pizza… cupcakes?

Game Night. Didn’t want 10 people to have cheese falling off their floppy slices of pizza in the throes of Taboo and Cranium and Celebrities so I rolled out and separated pizza dough into cupcake tins, baked them for a little bit, and then filled them with sauce, cheese, and pepperoni and baked them again. Possibilities for cupcake-tin-sized-individual-portions are endless!

I unfortunately did not take a photo of the wildly popular stuffed mushrooms that evening, but the recipe is here. Man were those good.

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Applesauce
Sometimes you just have too many…
Apples 
+ Cinnamon
+ Sugar
+ 15 minutes of cooking 
= Applesauce
That’s it.

Applesauce

Sometimes you just have too many…

Apples 

+ Cinnamon

+ Sugar

+ 15 minutes of cooking 

= Applesauce

That’s it.

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Pan-seared filet mignon with cabernet sauce
I made steak with skilly (my cast iron skillet) and was immediately hooked. It’s so easy, though to get it perfect is another story. There are many schools of thought out there on how to achieve said steak, and I spent a good hour reading through many of these methods (see here and here and here, just to start).
Anyway, the sauce was pretty good but not necessary when you have a well-cooked steak. The better cav sauv you get, the better the sauce will taste. And then the better drinking the rest will be as well. Win, win.
On the side are sautéed mushrooms, a red and white endive salad, and sautéed green beans.

Pan-seared filet mignon with cabernet sauce

I made steak with skilly (my cast iron skillet) and was immediately hooked. It’s so easy, though to get it perfect is another story. There are many schools of thought out there on how to achieve said steak, and I spent a good hour reading through many of these methods (see here and here and here, just to start).

Anyway, the sauce was pretty good but not necessary when you have a well-cooked steak. The better cav sauv you get, the better the sauce will taste. And then the better drinking the rest will be as well. Win, win.

On the side are sautéed mushrooms, a red and white endive salad, and sautéed green beans.

Comments