Tiffany Bee

Delicious recipes for vegetarians, vegans, pescetarians, & omnivores alike.

Japanese

New Year, New Bagelmania Obsession

January 26, 2021 // Posted in Bread & Pastries, Food I Made, Photo Journal, Recipes

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My last & final semester in my public health program begins TODAY & I’m honestly beside myself. How did this break go by so quickly?! What have I even been doing? This time last year I was still high off my solo-Euro trip to Edinburgh & Paris…you know, doing my whole eat, laugh, eat journey, mask-less without a care in the world. How did 2020 manage to feel like it was 3 years long, but 2021 seems to be going by exponentially faster? Can the person taking earth on a joy ride please slow down? Why are we going so fast, fam? We’re approaching our first pandemic anniversary way too quickly.

Those of us with the luxury & privilege to work safely from home are far too familiar with the flour shortage/PANIK in April 2020. Some of us dabbled in making bread or baking cookies, and some of us gave up on trying to perfect sourdough. If you didn’t go through a bready phase in lockdown, now’s your chance. The pandemic isn’t over yet, y’all! I’ve been stress baking a lot, so here’s hoping my productivity can inspire you to get back in the kitchen & bake! May I introduce you to my latest baking obsession or shall I say, my bagelmania?

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I Made Poké For My Friends & They Fell In Love

January 18, 2017 // Posted in Entrées, Food I Made, Photo Journal, Recipes, Sushi

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Isn’t it amazing how terrible 2016 was? There were so many things that just melted our brains from Brexit to Trump, police brutality to Aleppo, devastating natural disasters to Orlando & more. Congratulations on making it to 2017, but I regret to inform you that it’s not looking up all that much. Okay, forget the whole negative introduction because we can’t fight bollocks with hatred & pessimism. Let’s start this new year at Tiffany Bee on a more positive note: how I convince people to hang out with me i.e. if you feed them, they will come. Last year, I made poké for my friends & they loved it. This year, I’m finally sharing my recipe. For those of you out of the trendy food loop, poké is a Hawaiian dish consisting of seasoned raw fish that is complemented by a variety of accoutrements including rice or vegetables. It is an incredibly fresh & healthy dish, depending on its seasoning & accoutrements. If made in the comforts of your own home, it is easily more affordable & tastier than a restaurant. California’s been sprouting poké restaurants everywhere, you’d think they weren’t in a drought. Bad pun, I’m sorry Cali, forgive me. While it’s raining poké in Cali, Boston has only grown one poké restaurant & FFS it’s not even in Boston Proper, it’s in Somerville. That’s okay though, because where Boston is slacking, I GOT YOU COVERED WITH THIS RECIPE SO SCROLL DOWN, LOOK @ MAH PICS, & CLICK ON THE RECIPE LINK 2 FALLINLURVE.

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The Spicy California Sushi Bowl Recipe, Get On It!

May 23, 2016 // Posted in Entrées, Food I Made, Gallery, Photo Journal, Recipes, Sushi

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It’s finally Spring, but New England kind of doesn’t care about seasons, so it’s already snowed a few times. But listen, I’m not here to talk about the drunk weather patterns of New England, I’m here to share a new recipe I’ve developed in partnership with Trident Seafoods, working with delicious surimi by Louis Kemp. Being a full-time student & working part-time is no easy feat, especially when you also need to find time to feed yourself & not break the bank. This is especially true for any working busybody or mom, so I came up with a recipe that y’all can bang out in 20 minutes or less!

If you’re new around these parts, hi, I’m Tiffany & I’m addicted to sushi. It’s always my default craving, however very expensive, especially when I want to blow my wallet on omakase. I admit that sometimes all I want is just a California roll–invented by Chef Ichiro Mashita who wanted to appease his LA customers who were turned off by the nori (seaweed) in sushi by flipping the rice inside out–because it’s an inexpensive & reasonable alternative to raw fish. This is especially appealing if you’re pregnant or scared of raw fish, so embrace this tasty alternative, y’all! Louis Kemp Crab Delights are made from Alaskan Pollock—a highly sustainable white fish also known as the world’s biggest source of palatable fish, which is commonly used in imitation crab products—and real snow crab. Let me just smash cut to the chase since I know you just HAVE TO KNOW WHAT IT IS I’VE MADE THAT ONLY TAKES 20 MINUTES TO MAKE, HURRY UP. It’s a deconstructed California roll in a bowl! Let me introduce you to my version of a quick & easy California roll fix for busy moms, millennials, people, everyone: the Spicy California Sushi Bowl. Spicy is always optional, but it’s essential in my household because the kick makes life more interesting.

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Finally, Another Sushi Recipe

September 10, 2015 // Posted in Food I Made, Photo Journal, Recipes, Sushi

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My first & only sushi recipe I’ve published was on the same day I held my first giveaway. The recipe was simple, vegan, & healthy, but I’ve finally made some sushi during the day & photographed it. It’s not vegan nor is it vegetarian, but it uses a sustainable fish, it’s baked, & it’s spicy. My regular prop table is covered with cold process soap things, so I apologize these photos aren’t as white & bright as my other ones. The real testament is whether or not FoodGawker gives this a thumbs up. This sushi roll has a small element of baking in it, but I promise it’s worth your time. Plus, any extra filling you have leftover can be used in a salad, atop noodles, or to make even more sushi. Hmm…now that I think of it, this would’ve been a better post if I also ran my much delayed giveaway. Next time…next time…while I can’t giveaway my food, I can giveaway some of my awesome soapy-Martha-Stewarty creations (room sprays, soap, bath bombs, etc) so…yeah. That’s worth a lot. Anyway, recipe link & some pictures after the jump!

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St. Patrick’s Day Recipes: Matcha All Day, Every Day

March 15, 2015 // Posted in Breakfast, Desserts, Drinks, Drinks I Made, Food I Made, Photo Journal, Recipes

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In my previous post, I mentioned my distaste for purposefully dyed green items for the sake of St. Patrick’s Day. Just as I did last year with naturally vibrant & green vegetables, I present to you some recipes that are green because of their ingredients rather than glowing green because you walked down the “baking” aisle to grab dye. No dyed green beer here, folks, just deliciously healthy green recipes featuring, you guessed it from the title, matcha!

Never heard of it before? Let’s get y’all educated then! Matcha is a type of green tea from Japan & is one of the healthiest teas you can consume because you’re drinking the entire tea leaf. It was first made in China & brought over to Japan by a Chinese Buddhist monk named Eisai. After a hundred years of its introduction, matcha tea ceremonies became a pretty big deal in Japan. So, how is it made? After the tea leaf is plucked, the leaves are steamed & dried. It is sorted meticulously to yield all the best parts of the tea leaf called tencha. The tencha is then pulverized–with care of course–to become matcha, an ultra-fine powdered green tea, naturally green! So, instead of dying your cookies, pasta, or eggs green with propylene glycol, FD&C Yellow 5, FD&C Blue 1, & propylparaben, just add a little bit of matcha, baby!

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