The Gastronomy Gal

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  • by Jamie Lin
  • Posted on March 31, 2022

Homemade Ricotta Cheese

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  • by Jamie Lin
  • Posted on March 22, 2022March 23, 2022

Taiwanese Cold Sesame Noodles

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  • by Jamie Lin
  • Posted on March 14, 2022March 14, 2022

Vegan Matcha Strawberry Towel Crepe Cake

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  • by Jamie Lin
  • Posted on March 3, 2022March 31, 2022

Meatball Shakshuka

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  • by Jamie Lin
  • Posted on February 17, 2022

French Flan Tart (Flan Pâtissier)

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  • by Jamie Lin
  • Posted on February 9, 2022

Bulgogi Beef Brunch Toast

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  • by Jamie Lin
  • Posted on February 3, 2022February 4, 2022

Taiwanese Breakfast Sandwich

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  • by Jamie Lin
  • Posted on January 17, 2022January 17, 2022

Homemade Striped Pappardelle Pasta (Video)

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  • by Jamie Lin
  • Posted on December 14, 2021December 14, 2021

Inari Sushi with 6 Savory Toppings (Video) (GF)

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  • by Jamie Lin
  • Posted on December 7, 2021December 7, 2021

Apple Frangipane Tart (Video)

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6-INGREDIENT BLUEBERRY PASTRIES
To warm myself up on cold days, I prepare Cantonese-style congee which is seasoned with some spices and included century egg and meat of choice (I used chicken). I often eat it as is but today I added chili oil for a bit of a kick!
Happy Thanksgiving week! It is time for me to bring back this colorful apple tart because this is what I’ll be making for dessert on Thursday. I use 3 types of apples and arrange them on top of a homemade frangipane. The tart is delicious and super aromatic. BTW the beans are used as pie weight and there are no beans in the recipe! Also, the apples do unfortunately lose some of their color after baking, but it’s still a lovely tart to bake! To make this, you will need:
TARO BUNS: MADE WITH HOMEGROWN TARO!
COLORFUL “COBB” SALAD
STEAMED CABBAGE ROLLS!

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