Two Rabbits Ice Cream
Wanted to post my congratulations to my friends Chef Simpson Wong and Dr. Henry Wu on the launch of their new ice cream brand, Two Rabbits!
As announced last week in the New York Times, Two Rabbits Ice Cream, created through the collaboration of a chef and heart surgeon, is now available for ordering and pick up in New York City, with nationwide shipping coming soon.
I’ve been lucky enough to have taste-tested their creations for a few years now as they worked to perfect their Asian-inspired flavors, and last week they rolled out the first releases at a launch party for Lunar New Year, appropriately timed to the Year of the Rabbit!
I’m biased, of course, but think all their flavors are fantastic, Bobo ChaCha being a personal favorite. Early versions of GoGoMa and Hanoi Joe were truly tasty, but they ran out of pints last week before I could sample the final batches. Soon!
Please feel free to visit them at https://www.tworabbitsicecream.com!
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"Scientists now believe that chronic low-level inflammation can play a role in some health conditionsTrusted Source and diseases. These include:heart disease/cancer/metabolic syndrome/Alzheimer’s disease/various degenerative conditions"
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Chicken and Butternut Lentil Dahl
Spicy and comforting on a wet and grey day, this vibrant Chicken and Butternut Lentil Dahl will warm you up as you come home from a walk or a potter in the garden under a light drizzle!
Ingredients (serves 2):
2 tablespoons ghee
1/2 large onion
1/2 red Bell Pepper
2 teaspoons Garam Masala
1 teaspoon ground tumeric
1/2 teaspoon cumin seeds
1 large garlic clove, minced
¾ teaspoon Red Chili Flakes
2 heaped teaspoons Ginger Paste
4 chicken drumsticks
1 thick slice of a lare butternut squash
1/3 cup split red lentils
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 cup coconut milk
2 cups water
Melt ghee in a large pot or Dutch oven, over medium heat.
Peel and thinly slice onion. Add to the Dutch oven, and cook, stirring often until softened, about 3 minutes.
Seed and chop Bell Pepper. Increase heat to medium-high, and stir chopped Bell Pepper into the Dutch oven. Cook, a couple of minutes.
Add Garam Masala, ground tumeric and cumin seeds, and fry, one minute more.
Stir in garlic and Red Chili Flakes. Cook, another minute. Then, stir in Ginger Paste.
Add chicken drumsticks, and cook, to brown on all sides.
Peel and cube butternut squash. Add to the Dutch oven, along with red lentils, stirring well to coat in ghee and spices. Season with coarse sea salt and black pepper.
Then, stir in coconut milk and water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with the lid, and simmer, 25 minutes.
Serve Chicken and Butternut Lentil Dahl hot, with Paratha.
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Tumeric black pepper tofu
I just did microwave brown rice and added fried shallots in. I used tofu and coated the triangles in corn starch. Soooo tasty
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