Happy Wednesday, friends. I can’t believe we’re in week 9 of shelter in place. Things are getting weird in our kitchen. I’ve got 2 sourdough starters in the fridge (one named Stormy and one named Gerty). I started grinding my own meat. I’ve made 3 batches of pickled onions… successfully made homemade yogurt and now have live yogurt cultures in the fridge. I’ve roasted bananas for banana jam, am growing green onions on the bar cart and am plotting for my first batch of homemade kimchi.

If anything, cooking at home during shelter in place has really allowed me to experiment, slow down and take time to have some fun in the kitchen. I hope it’s doing that for you too. It’s connected me to so many friends and new followers whether it’s sharing new recipes, talking about our favorite food books, or just admiring each others home creations.

Speaking of home creations, below you’ll find my recipe for garlic chili crisp. We always have a store bought jar of this in the fridge and after seeing Bon Appetit’s version, I decided to try it myself. It’s a bit of work but it’s worth it. The garlic and shallots stay super crispy and are mixed in with tons of aromatics and spices. It’s the perfect sauce for eggs, noodles, rice, seafood, proteins, veggies and dumplings. I love cooking these types of sauces myself (rather than buying) because it’s so customize-able to what your taste buds want. For example, we added ghost pepper powder, because we love crazy, mind-numbing spice!

Hope this helps spice up your meals and the rest of your week,

Kelsey

If you’re throwing away the ends of your green onions, stop right now! Trim them and then stick them in some water. They’ll regrow at least 2-3 times. Plus, it’s super fun to watch and a great activity if you have kids. Tag me at @hellokelccooks with your growing scallions!

↓