— lab@56


Popover with Poached Egg, Roasted Tomatoes & Gorgonzola

Variations on what you can do with this topping is in the recipe below. You can also serve without breads.

My journey with popovers started when I visited Mad Scientist who was in Massachusetts for work couple of days after our wedding. He took me to this little coffee shop right on the water called Pie in the Sky and forced me to try their popovers. Well, that was it – their popovers were outrageous. Fresh out of the oven and still warm, hint of sweetness yet crunchy outer layer, I was in heaven.

Popovers from lab@56

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cauliflower & broccoli stalk pilaf

Long time go, I ended up with the post on faux rice using the cauliflower by Nom Nom Paleo. It seemed like a good candidate for my experiments as I limit the grain intake. It looked like something I can throw together quickly on weekdays. Once I got the basic idea, I’ve used the base for most of the things that “rice” is called for. Most of them.

Past few weeks, I’ve been experimenting this faux rice. Sounded easy, but not true. It resembles couscous visually but whiter, texture similar to cooked brown rice but with the smell of sautéed cauliflower and without the starch of white sticky rice, I felt. But after all, it’s a head of cauliflower. I love this white cotton-candy-looking vegetable very much but it could use some excitement.

The excitement returned when I decided to put leftover broccoli stalks and some shredded carrots in my Kitchenaid food processor with a head of cauliflower. I prefer to buy broccoli as a whole thinking that I can some day come up with something original with leftover stalks. Even Jacques Pepin had a recipe that uses them in one of his episodes of Fast Food My Way which I never tried just yet. Unfortunately, they end up in Mad Scientist’s beloved juicer most of the time before I can even work on them. Unlike broccoli crowns, they can be cumbersome for cooking as they need prepping and take longer to cook. Truth be told, they are as nutritious as crowns are; packed with vitamins, low in carb, and high in protein. I don’t think it’s known as an ingredient to us much but pretty famous in the world of trash cans.

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We used to have appetizers as a dinner once a week. We had three to five small-portion appetizers on a coffee table, sit on the couch, eat and watch a movie of our choice. It’s fun, especially on a rainy or foggy day. It’s even better if it’s Sunday evening when we try to squeeze in every bit of relaxation to prepare for the week. When Mad Scientist suggested we’d do an appetizer night, I was excited but didn’t think too much. A couple of hours later, a bit of panic. What do I have in the fridge? And there they were, a couple of zucchini are sitting quietly in the veggie drawer in the fridge, calling to be used. It’s not in the season, but hey.


Last year around this time, I ran into Zucchini Fritters recipe from Smitten Kitchen. I sat on trying this recipe. It’s not because it didn’t look good but specifically because I still have that side of me that is apprehensive of using green stuff. Overcoming them was easier than I thought with a little help from the cheese. But the sound of the word, Fritter, couldn’t have been more appealing. As the name goes, the fritter technically is “anything fried.” Even shrimp tempura is a fritter. Who would’ve thought of that, especially to a person who grew up with many tempura in her life time. (I admit, I thought tempura was its own category.)


I made zucchini fritters many times ever since then. Each time with different methods of shredding, different cheeses, flours, and frying oils to list a few. I find that we liked shredding zucchini with a cheese grater as the dish melted in our mouth. The one shredded with a food processor provided more heartier feel to it, and I prefer to use this method when serving as a meal.

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