Updated: Feb 17, 2021
Miki returns and while we may just be homecooks, girls can dream and we’re revealing our cooking passions past and present. All while fighting this winter chill with a combination I love. Boozy gingerbread hot chocolate, who knew milk could be so damn stubborn! And seriously, does anyone own a measuring spoon for a pinch?? Cause I don't.
Listen to Part One HERE
Miki and I return to the kitchen to meet my long time enemy, eggs. Miki is whipping up a Potato, Red Onion, and Goat Cheese Frittata straight from my mom’s recipe box. And for me it was love at first bite with a Crab Omelet that Miki's mom would make for her in the Philippines. The filling was so good I could not help but sample it before the final product, don’t judge me.
Listen to Part Two HERE
Boozy Gingerbread Hot Chocolate
As the snow starts to move in and a chill fills the air, there is nothing I like better than curling up next to my fireplace (btw, best purchase ever) with a cup of hot cocoa. Make that cocoa boozy with the flavor of gingerbread and we have gone to the next level!
Miki even said it was comparable to the $18 boozy hot cocoa she had a few years back at a resort, so take that!
Makes enough for 2
2 tbsp cocoa powder
2 tbsp sugar
1/8th tsp ground ginger
1/8th tsp ground clove
1/8th tsp ground nutmeg
1/4th tsp ground cinnamon
Pinch of salt
1 1/2 oz brandy
In a small saucepan combine milk, cocoa powder, sugar, molasses, salt, and spices. Bring to a slow simmer, do not boil or you will have a real mess! Heat until sugar, cocoa powder, and salt dissolve, it is normal for flecks of spices to remain.
In a mug add 1 ½ oz of brandy and top with a ½ c of our hot cocoa concoction! Top with whipped cream and maybe some sprinkle of your favorite spice to add a little flair!
Sip and enjoy!
Potato, Red Onion, and Goat Cheese Frittata
Made by Miki
Miki’s Cooking Notes
If you love taking photos, having a timer set to go off every once in a while, to keep track and take food photos would be helpful so as not to blow through the whole process without taking any “in the making” photos.
Having a non-cast iron, oven-safe, non-stick pan makes clean up very convenient when making frittatas.
Be more liberal with basil, because who doesn’t love basil?
This recipe does not explicitly tell you when to add the garlic and the basil, I added the garlic with the onions and the basil with the eggs!
Frittatas are a great way to go through eggs if there is an ample stash in the fridge that has to get used up.
Tortang Alimasag (Crab Omelet), by Sheerly (Miki's Mom)
Made by Kate
I was beyond excited to get this recipe from Miki. My general style of cooking can be pretty linear, with rich (mainly Americansque) flavors. This recipe, while still rich, is from Miki’s childhood in the Philippines. Tortang Alimasag, which Miki says directly translates into Crab Omelet, is a dish her mother would make during Lent when they were unable to eat meat. She has never made it herself but was willing to let me give it a try!
It is loaded (and I mean loaded) with crab and pork, which her mom would omit during Lent. Making a filling I could not help but eat with a spoon right out of the bowl. Coming together in about 25 minutes, you bet I will be making this again.
My life had been missing something, and it was a Crab Omelet.
Kate’s Cooking Notes
Buy precooked Crab!
I use one large Shallot instead of an onion
I used 2 eggs
When filling your eggs with the mixture, think ⅓ c per egg. You want it meaty!
After pouring the mixture into a warm pan filled with oil spread out the filling so it does not stay in the center, bring the egg/mixture all the way to the side of the pan
Watch out for the splatter from the oil
Cook until the egg pulls away from the bottom and the sides. It should be able to move around
I flipped with a steady hand and a spatula.
The omelet remains round and flat, do not fold.
Initially, I forgot to add the spinach to the mixture. NO REGRETS
Instead, I tossed the greens in some lemon juice, salt, and pepper and served it on top.