Matcha Chocolate Truffles

It’s Fall at Trader Joe’s so it’s Matcha Chocolate Truffle time!!


White chocolate has become a seasonal fall thing at TJ’s, and is one of the main ingredients used in making matcha truffles. If you haven’t had matcha truffles yet, you should because they’re seriously delicious. I found this basic recipe after scouring recipes to copy-cat the chocolate truffles from Royce, which is a Japan-based chocolate shop with outposts in Midtown East and the West Village in NYC. I was surprised at how well they turned out — taste very similar to the original.

These will be getting me through studying for my statistics finals this week/weekend.


  • 125 ml heavy cream
  • 2 tbs butter
  • 400 g (approx) white chocolate chips
  • 2 tbs matcha powder
  • extra matcha powder for dusting
    • Directions: (make sure all your utensils etc. are very DRY!)

      1. Get everything out and ready. Things will move quickly. Line an 8×8 casserole pan with parchment paper, and set all your ingredients out.

      2. Add the heavy cream to a small saucepan, and heat until you see small bubbles but before it boils. Remove from heat quickly and add in the butter and white chocolate chips. Stir with a plastic/rubber spatula or spoon.

      3. When all the chocolate is combined and smooth, add in 2 tbs of matcha powder, sifting through a metal strainer to prevent clumps. Stir until smooth.

      4. Pour mixture into a prepared casserole pan, and store in the fridge overnight.

      5. The next day, remove the sheet of truffles from the pan. Cut into small squares, and dust with more matcha powder, again sifting through a mesh strainer.


      Jon’s one line review:
      “Watch your back, Royce!”

Restaurant Review: Rahi in New York City

Last night Jon and I had date night at a new Indian place called Rahi in the West Village that came highly recommended by my little sister (shoutout to lil’ G!). It was really delicious, and I’d very much recommend it to anyone looking for creative Indian cuisine in the city.

For starters, we split the paneer appetizer (this was probably our favorite – fresh paneer cheese in tandoori), and the octopus (grilled, and served in a tumeric coconut foam).

For mains, Jon and I each had the soft shell crabs in black ink with mango curry, which we’ve heard was the best thing on the menu. We also got a side of naan and saag. The soft shell crabs were absolutely scrumptious – perfectly crispy and juicy inside.

It wasn’t cheap, but we left extremely full, and everything was delicious!

Also, back by popular demand, Jon’s one line review:
“Amazing food! But I was starving so I wouldn’t trust that opinion”

Here are the details, if you want to check it out: Rahi (60 Greenwich Ave, New York, NY 10011).

Ottolenghi’s Moroccan Carrot Salad

Since we moved back to New York, we’ve been getting a farm share each week from Corbin Hill Food Project. It’s a fantastic CSA – $15 a week for a whole bunch of vegetables and a fruit option, and they have lots of pickup locations in West Harlem and the Upper West Side.

This week, I decided to use some purple carrots, chiles, and onions I got in my share to try making Ottolenghi’s Moroccan Carrot salad from “Plenty”. I have mixed thoughts on Ottolenghi – Jon and I had a kinda underwhelming meal at his restaurant in London (cold hard rice dish – yuck!), but on the other hand, the pictures in his cookbooks always look amazing. This dish was really good, and I served it with wheat berries (cooked in apple cider with bay leafs) and Greek yogurt. Enjoy!


  • 1 bunch carrots
  • 1/3 cup olive oil, plus extra to finish
  • 1 onion, finely chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, crushed
  • 1 hot chile, finely chopped (and seeded)
  • 1 green onion, finely chopped
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon chopped preserved lemon (I got this from Trader Joes)
  • Salt
  • 1 cup cilantro leaves, coarsely chopped, plus extra to garnish
  • 1/2 cup Greek yogurt, chilled

1. Cut carrots – depending on their size all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and rinse to cool.

2. Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, green onion, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.

3. Remove from the heat. Season with salt, stir well and leave to cool.

4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

“Vosges Naga” Style Curry Chocolate Bar

I’ve always loved Vosges’ Naga chocolate bar – it’s a delicious milk chocolate bar with an intense curry chocolate taste. However, I’ve had a really tough time finding it around New York City recently, so the other day I was inspired to try making my own!

I used Trader Joe’s Belgian Chocolate as a base. A cashier there recently told me that chocolate shops in Chelsea actually buy it in bulk to make their own chocolate (sneaky, right?), so I figure it’d work well. The results were DELICIOUS, not to mention, I was able to make a giant batch for about $4, which is a big improvement on the normal price of $8 for a tiny bar. Here’s how to make it.

* Trader Joe’s 1 pound “Imported from Belgium” milk chocolate bar
* Curry powder (I used mild curry powder from Safeway)
* Optional toppings (I used pistachios)

1. Line an 8×8 glass baking pan with wax paper.

2. break up the 1 pound Trader Joe’s milk chocolate Belgian chocolate bar into smaller pieces, and place in a saute pan over low heat. Stir continuously until the chocolate is smoothly melted.

3. Mix in at least 3 Tablespoons of curry powder, or more, (to taste).

4. Pour the melted chocolate into the lined baking pan, smooth, and top with additional ingredients as desired (I used pistachio pieces). Let cool in the fridge for at least 4 hours.

5. Remove the chocolate from the baking pan. Run a chefs knife under hot water. Use it to slice the chocolate bar into manageable chunks. Enjoy!

Greatest Lentil Soup (From My New Roots)

This winter has been a real bummer. Snow days in March. Endless below zero weather. 4 months where I wore no other shoes to work except my snow boots. Needless to say, like everyone on the entire East Coast of the United States, I’m seriously, seriously glad that it’s Spring.

Except now that winter’s over, I think I’ve finally found the perfect winter stew recipe. I was so excited to finally get a copy of Sarah B’s My New Roots Cookbook in the mail last week, and one of the recipes that really looked delicious was her Four Corners Lentil Soup. Sara calls it that, because she’s introduced this recipe to her friends from all over the world.  I can see why. I made a batch this weekend, and it was seriously delicious – the flavors really blend together perfectly. It’s definitely going to become a staple in our house.


  • 2 white onions, diced
  • 4 cloves of garlic, chopped finely
  • 1 tablespoon of fresh ginger, chopped
  • 1 cup of red lentils
  • 4 cups of water
  • 1 vegetable bouillon cube
  • 1 tablespoon ground cumin
  • 1 can of diced tomatoes (about 400g)
  • 1/4 teaspoon of cayenne pepper
  • lemon (thinly sliced)
  • coconut oil
  • glob of maple syrup
  • salt
  • finely chopped fresh parsley (to garnish)

1. In a dutch oven or large pan, melt a glob of coconut oil and add the onions, garlic, and ginger. Sautee for about 5 minutes.

2. Add the cumin, salt, and cayenne, and cook for another minute. Stir well.

3. Add the lentils, 3 lemon slices, and tomatoes. Then, add the water and stock cube. Bring to a simmer

4. Cook for about 30 minutes until the lentils are cooked. Add a quick glob of maple syrup to balance the flavors. When the soup is ready, let rest for about 20 minutes, so that the flavors meld. Serve hot with a slice of lemon and fresh parsley for garnish.


Life Changing Buckwheat Crepe Recipe

When we’re in the mood for a hearty breakfast, Jon and I sometimes walk over to Sofi’s Crepes in Station North, Baltimore for buckwheat crepes/galettes. They’re tasty – especially if we’re recovering from going out the night before-  but a far cry from the super-thin, crispy, perfect crepes we had last time we were at the Breizh Cafe in Paris.

Today, I discovered how to recreate those perfect crepes, and my life will never be the same. I recently received a copy of David Lebovitz’s My Paris Kitchen from my Aunt Jean for Christmas, and was so thrilled to see that Lebovitz has a few pages describing how the chefs at Breizh create crepes, and a modified easier-to-get-right recipe for buckwheat galettes that taste like the ones at Breizh. I tried making them for breakfast this morning and they were fantastic. Luckily, the recipe made about 12, so we’ve stored a large bunch in the fridge to eat throughout the week.

A crepe from Briezh in Paris.
A crepe from Briezh Cafe in Paris.


  • 1 1/2 cups of buckwheat flour
  • 1/2 teaspoon salt
  • 2 1/4 cups of water
  • 2 large eggs

1. Put the flour in a bowl, and then add the other ingredients. Whisk well. Cover the bowl, and put in the fridge to rest for about 1 hour. The batter should have the consistency of heavy cream – if not, add more water.

2. Wipe the bottom of a nonstick frying pan with butter, and wipe with a paper towel. Heat over medium high heat.

3. When the pan is warm, add 1/4 cup of batter to the pan (you might need to rewhisk the batter after it’s been in the fridge). Quickly shake the pan to spread the batter into a super-thin layer. Cook until the underside is golden brown and the edges curl up (about 1.5 minutes). Using a spatula, flip, and cook for about another minute. When the crepe is done, put it on a flat dinner plate.

4. Cook the rest of the crepes the same way, and stack on the plate.

5. When you are ready to serve an individual crepe, reheat a crepe on the frying pan (bottom side down). Add your favorite ingredients on top (I used fresh basil, roasted red pepper and munster cheese). When the ingredients are melted, fold the crepe in half. Transfer to a plate and enjoy!

Artichoke and Saffron Risotto

When we had our next door neighbors over for dinner last week, I decided to try out a new recipe for artichoke paella from Anna Jones’ A Modern Way to Eat. I was a little nervous about it – I have a UK copy of the book, and all of Jones’ recipe instructions are in ml and grams – I had to use my best guesses to convert the recipe over to cups.  But, I was oh so pleased by how it turned out – all the flavors melded together perfectly, and it really hit the spot on such an icy cold winter day. I definitely think it’s going to become a winter staple in our house – in fact, we’ll be making it again when we have friends over next weekend!

If you haven’t had a chance to check out Anna Jones’ newest cookbook, it’s absolutely lovely! All the recipes are vegetarian, and the majority are gluten free.  Jones’ paella recipe is available here. 

I made a few substitutions: I used 2 cups of rice, and 4 cups of vegetable stock. I couldn’t find paella rice, so I used arborio. I also substituted a jar of roasted red peppers for the red peppers she uses.

Indian Masala Egg Scramble

One of my life-long goals is to learn how to make delicious Indian food, and I was so thrilled to get a copy of Anupy Singla’s Indian for Everyone cookbook from my mom for Christmas. Last week, we went to Punjab Groceries in Baltimore to stock up on spices, basmati rice, and chickpea flour, and all week I’ve been cooking delicious Indian recipes – dal, rice pudding, raita etc. I’m sure a lot of these recipes will eventually be featured on the blog.

One recipe I’ve really grown to love so far is the Indian Masala Egg scramble. It’s an incredible recipe for spiced scrambled eggs, and tastes a little bit like you’re eating the contents of a delicious samosa for breakfast. As per Singla’s suggestion, I eat it with buttered gluten-free toast, and it’s literally heaven – the kind of breakfast that makes you eager to jump out of bed in the morning.

Here’s the recipe I’ve been using – I toned down the spiciness and peppers in the original recipe, because I’m not sure I’m really up to that in the morning.

Indian Masala Egg Scramble (adapted from Indian for Everyone)


  • 1 tablespoon of fresh cilantro, chopped finely
  • 5 eggs
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of tumeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon of ginger (I use dry ginger spice)
  • 1 onion
  • oil
  • salt and pepper
  • you’re choice of gluten-free or other toast
  • greek yogurt (optional, for serving)

1. Heat up oil in a non-stick frying pan. When it’s hot, add in the cumin and tumeric, and cook for about 30 seconds.

2. Add in the onion, and cook for about another minute. Then add the ginger spice, cayenne pepper, cilantro, and season with salt and pepper. Cook for about a minute more

3. Turn down the heat to medium, add the eggs, and scramble to your taste. I like soft scrambled eggs.

4. Serve on top of buttered toast, and with a dollop of greek yogurt.

Recreating Rivera’s Homemade Tortillas and Indian Butter Recipe

Rivera's Tortillas with Indian Butter
Rivera’s Tortillas with Indian Butter

Last Saturday, Jon and I had an absolutely amazing date night at Rivera restaurant in Downtown LA. We’d been wanting to try it out for ages, and were very lucky to get a gift card there as a wedding present! The food there was just incredible – we had their signature homemade tortillas and “indian butter guacamole”, shrimp ceviche, and then I had seared scallops. We also tried out a few cocktails, which were definitely the best I’ve had yet in LA. Here are a few of our favorite pictures from the meal:

Shrimp Ceviche
Shrimp Ceviche
Constantino's Revenge - Amazing Cocktail
Constantino’s Revenge – Amazing Cocktail

Tonight, using recipes from Salted, I tried to recreate the Rivera tortillas and Indian butter recipe, and I was really surprised by how well they both turned out! Indian butter is a variation on guacamole – Rivera calls it “Indian butter” because that’s what avocados were called in the early days of California. I bought the ingredients (and tortilla press!) to make the recipes at my favorite Mexican grocery story in LA – El Super in Boyle Heights. Both recipes are below — enjoy!

Tortilla Recipe


  • masa for tortillas
  • water
  • salt
  • chives and edible flowers (optional)
  • cling wrap
  • wax paper

1. First, make the tortilla dough. Mix 2 cups of tortilla masa with a pinch of salt and 1 and 1/2 cups of water. kneed until it becomes a dough. Roll into round balls and set aside.


2. Cut two square pieces of cling wrap. put one piece on the bottom of tortilla press, and put a ball of dough on top. Put the second piece of cling wrap on top, close the lid, and lift the lever to press the tortilla!


3. Take off the second piece of cling wrap, place edible flowers or herbs on top, put the piece of cling wrap back on, and press again.


4. Slide each individual tortilla onto a piece of wax paper, and layer.

5. Heat a griddle or frying pan, and brush with olive oil. When it’s steaming add a few tortillas at a time. Cook for 2-3 minutes on each side. Serve with your favorite taco filling or with Indian butter.

Indian Butter Recipe


  • 4 ripe avocados
  • 2 jalapeno peppers (diced)
  • 1 Mexican white onion, or sweet yellow onion (diced)
  • about 1/4 cup of cilantro (chopped)
  • 1-2 tablespoons of lime juice
  • salt and fresh ground pepper to taste.

1. Add the avocados to a food processor, and pulse until blended smoothly.

2. While the food processor is running add the other ingredients in order listed. Go light on the jalapeno! When everything is blended smoothly, taste, and adjust the jalapenos, salt, and pepper as desired. Serve with hot tortillas!


Chez Panisse Eggplant and Carmelized Onion Pasta

The big news on this end is that Jon and I are moving to Baltimore! I’ll be starting a new job next month, helping to grow a really great nonprofit, and I really can’t wait to get started. We flew out to Baltimore a few weeks ago to apartment hunt, and signed a lease a really charming carriage house – quite a change from our open DTLA loft, but much more homey. The new kitchen is also absolutely gorgeous – lots of counter space! lots of light! Gas stove! I’m incredibly excited for new culinary adventures.

Back in LA, things are perpetually hot and summery as always. I’ve been pretending it’s fall by making lots of stews and hearty dinners.The other night I made my little sister Grainne’s signature pasta recipe (well, “little” sister I should say, as she’s super tall now and towers over me!). I’ve always been a bit of an eggplant addict and a pasta addict, so this really hits the spot. I think the secret to the dish really is the red pepper flakes which give it a bit of a kick!

The recipe is originally from the Chez Panisse Restaurant in Berkeley CA, and I’ve adapted it from the online recipe, available here.


  • 1 eggplant
  • 1-2 yellow onions
  • 1-2 garlic cloves
  • olive oil
  • Salt
  • 1-2 cups of plain tomato sauce
  • red pepper flakes
  • white balsamic vinegar
  • pasta of your choice (I use gluten free)
  • grated Parmesan or Pecorino
  • chopped Basil (for garnish)

1. Chop the eggplant into small squares. Add a generous sprinkle of salt (I use Pink Himalayan Salt) and place in a baking pan. Preheat the oven to 400. When the oven is ready, pour olive oil over the eggplant, mix to coat evenly, and bake for about 1/2 hour.

2. Once the eggplant is in the oven, finely chop the onions, and cook in a saucepan over medium heat with a sprinkle of salt for about 1/2 hour (until caramelized). When the onions look ready (translucent but not brown), add in the garlic cloves and cook for a moment more. Add a dash of white balsamic vinegar to the pan.

3. While the onion and eggplant is cooking, cook the pasta al dente, and put aside.

4. When the eggplant is ready (a bit golden on the edges), add to the saucepan with the onions. Cover with the 1-2 cups of tomato sauce, add a generous pinch or two of red pepper flakes, and cook until warm.

5. Combine the cooked pasta and the sauce. Sprinkle chopped basil on top, and serve with grated Parmesan cheese. Enjoy!

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