Tag Archives: Soup

Malted Brown Butter Blondies

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I inherited my obsession with malted milk powder from my mom. More often than not, we would eat the powder dry, straight from the can, holding our breaths as we bring the spoons to our mouths so as not to blow the contents all over the kitchen counter. This recipe, inspired by a fudgy malt cake we had for dessert at a restaurant in Thailand, is a nod to my mother and all the things she taught me.

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The malt flavor, while subtle, perfectly compliments the fudgey, gooey texture of these bars. The butter, well browned, amplifies the nuttiness of the malt.

I use Horlick’s (fun fact: pharmacist James Horlick invented the product as an infant food and patented the name “malted milk” in 1887), but feel free to use whatever brand you like.

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Roasted Cauliflower Soup with Cilantro Pesto

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We arrived back in Los Angeles at the beginning of February amidst uncharacteristic torrential rains, and the gloom has barely lifted since. But the weather is hardly the only unusual thing nowadays. As we brace ourselves for the literal and metaphorical downpour, soup is just the thing to sooth the soul and fuel the body. It is, after all, much harder to brave the weather on an empty stomach.

This soup is the rare kind that actually hits the spot while requiring minimal effort. It is easy to scale up or down, and to adapt with whatever herbs and hardy veg you have on hand. What’s more, all of the components can be made ahead of time and stashed in your fridge; you can even make a bit more of each and save for another meal.

The pesto can be skipped in a pinch, but I find that it does bring some much needed freshness to the dish.

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