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The Best Sauteed Mushrooms Recipe | Umami Girl

I joked on Twitter a while back that although the Umami Girl recipe index has lots of categories, it really only needs two: HAZ MUSHROOMS and DESSERTS. It’s funny ’cause it’s true, people. Still, somehow the simplest, most mushroomy dish of all — a good old sautéed mushrooms recipe, cooked to perfection with a few simple tactics — made it nine years without an appearance.

That changes now. 🙂  (more…)

Eggs Florentine are a special but tooootally do-able breakfast or brunch inspired by Carluccio’s and one of our favorite London traditions.

Eggs Florentine Carluccio's Style | Umami Girl

I miss living in London. There, I said it. It’s a ridiculous, nostalgic brand of missing at this point, all wistful memories of our highlights and total disregard of the annoyances and challenges. I’m okay with that.

One beautiful highlight was my Saturday morning tradition with the big girl, who, looking back, wasn’t so big. We’d rush to her piano lesson, just the two of us, often missing the last reasonable bus by seconds. Hop into a black cab. She’d have her lesson, I’d stay and listen unless I couldn’t wait a minute more for coffee. Then we’d walk the gorgeous walk from West Hampstead eastward to Rosslyn Hill, cutting through Shepherd’s Walk, the Narnian passageway that leads from Fitzjohns Avenue right to Carluccio’s(more…)

George Cope and Jonathan Cope | Umami GirlThree hundred dollars. Ten dollars a day. Invested passively each month in the S&P 500 until 65 is: Whoa, that’s more commas than I expected. 

My father smiled. He nodded. He went back to reading the paper and watching the Merrimack River with its birds and boats. 

I was home from college for the summer working at a law firm stacking books in their fancy downtown office library for $9.00 an hour. There were a lot of books and not as much adherence to the Dewey decimal system as I would have expected so there were always 45-50 hours a week to work. 

What to do with all the money? 

Save it. Obviously.  (more…)

Prosciutto Eggs Benedict with Blender Hollandaise Sauce | Umami Girl

Just gonna call it: Last week’s five-minute, five-ingredient blender Hollandaise sauce is a dream come true. It’s versatile enough to top everything from spring vegetables to steak, but as everyone knows, Hollandaise is never more in its element than when spooned over poached eggs. Prosciutto Eggs Benedict, just a slight variation on the theme, is my ideal Benedict. A little bit Italian, a little bit possibly even classier than the original, a little bit absolute perfection.  (more…)

Blender Hollandaise Sauce | Umami Girl

Last week we went nuts with the egg whites and made a gorgeous Mixed-Berry Pavlova. I’m not big on “should,” but that’s a party trick you might want to take advantage of this summer, just sayin. While we’re on the twin topics of party tricks and separated eggs, here’s a truly great use for yolks. Blender Hollandaise Sauce is almost too good to be true. It’s silky and luxurious and indistinguishable from Hollandaise made using the classic, notoriously finicky method. (I learned that method in culinary school and persisted with it at home for quite a few years, but it’s truly unnecessary when making Hollandaise in human quantities at home.)

Blender Hollandaise, made with five ingredients in 5 minutes with a stick/immersion blender, is easy as heck and actually really hard to screw up. It’s one of those smart-person party tricks — dare I say life hacks? — that makes you look impressive without really requiring much skill. I won’t tell anyone if you won’t. My mouth will be too full of Hollandaise anyway, TBH.  (more…)

WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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