Finding Inspiration in Education
My favorite cookbooks, learning how to stock my Thai larder, and more
When I was 13 years old, I told my mother sushi was my favorite food and I could eat it every day. Her response? “You better learn how to make it then, because I’m not buying you sushi everyday!”
So I did. I went out to the B.Dalton bookstore, bought a cookbook on sushi basics, and taught myself how to make sushi. Delicately sweetened, thinly layered tamago, seasoned short grain rice that was feverishly fanned — these were my activities in preparation for many meals at home. I frequented the aisles of Japanese markets with excitement knowing that in a few hours I would eat endless rolls of Futomaki made by my own hands.
And that began what I lovingly reference as my culinary school of cookbooks. To this day, when I’m researching a new preparation, I turn to my vast collection of cookbooks for guidance, inspiration, and education.
Although it’s all too easy to Google recipes these days, there is a visceral thrill to scanning the pages of a cookbook for the first time, a joy that almost parallels a well-worn cookbook with stained pages and old scribbled shopping lists tucked in the front jacket.
Recently, I had the privilege of moderating a cookbook talk with the adorable Abi Balingit upon the release of her book Mayumu at L.A.’s local cookbook heaven, Now Serving. We also hosted a book signing with snacks (!) for Catherine McCord’s new book Meal Prep Magic, and for real…it’s magic. All this cookbook reflection and chatter inspired me to share my first list of cookbooks with all of you…because we love a LIST.
So while you may find most of your recipes online (and there are some in this very newsletter, in fact!), I encourage all of you to page through an actual cookbook when you’re craving culinary inspiration. There’s truly nothing like it.
XO,
Valerie
CELEBRATING THAI NEW YEAR WITH VANDA ASAPAHU OF AYARA THAI
Thai food is something I crave, not unlike those sushi rolls from my teenage years, yet I recently realized that I truly know next to nothing about cooking Thai food. So I reached out to my friend, chef Vanda Asapahu of the beloved family-owned restaurant Ayara Thai, for a day of education. We made our plan a couple weeks in advance, the idea being that we would stock my “Thai larder” at BangLuck Market in Thai Town. (Turns out the timing couldn’t have been more perfect, seeing as Thai New Year is this weekend!)
When the day of our adventure arrived, my 11 year-old daughter GeeGee was home from school due to a three-day teacher’s strike, so we were both lucky to receive the best one-day Thai cooking school lesson you could possibly imagine. BangLuck is a small, crowded market in a strip mall with densely packed aisles filled with curries, fish sauces, noodles, and a new addiction, Thai Lay’s potato chips. Vanda is the most patient and engaged teacher; it was such a treat to have her as our guide. Post-market we jumped out to an impromptu Thai breakfast at Siam Cafe, for a feast of congee, Chinese donuts, and Pig Blood Soup that my 5th grader dug into with gusto!
We then went over to Vanda’s house so she could show us how to make a few of Ayara’s most popular recipes: Spicy Basil, Crispy Thai Crispy Eggs, and Jasmine Rice. As she cooked and let me try my hand at the wok, I was captivated by more than a few things, like how she used a flat coconut shell ladle to move food around a carbon steel wok, gently pushing with the edges so as not to smother the chicken and vegetables she made for the Spicy Basil.
And can we talk for a second about the eggs? This technique is so simple, I can’t believe I’ve never thought of it: To create a crispy, bubbly egg with a runny yolk, you simply separate the yolk and add it later. Mind. Blown. Suffice it to say I’ll be cooking all of my eggs that way from now on.
Vanda was kind enough to share all of her recipes with us. Thank you for an incredible day, Vanda!!
SPICY BASIL
INGREDIENTS
8 large cloves of garlic
1 to 8 Thai chiles (green chiles are spicier than red)
2 tablespoons vegetable oil
1 pound of meat (ground chicken, shrimp, sliced beef or tofu) and 6 ounces of veggies (green beans, carrot, mushrooms, or bell peppers), or 1 pound 6 ounces of meat or veggies
1 tablespoon fish sauce
1 tablespoon mountain seasoning sauce
1 full tablespoon oyster sauce
1 to 2 teaspoons sugar
1 to 2 teaspoons dark sweet soy sauce
1/2 cup packed fresh holy basil leaves
Chili fish sauce (see below), for serving
DIRECTIONS
In a mortar or food processor, combine the garlic and chili oil and grind to a coarse paste. If you prefer, you can also use a knife and mince on a cutting board.
Heat oil in a wok at medium-high heat. When the oil is hot, add the meat. Cook halfway, then add garlic-chili paste to the oil. Let it sizzle for about 30 seconds and become fragrant before mixing it in with the meat.
Add the harder veggies, as they need more time to cook. Add the sauces (fish, mountain seasoning, oyster) and sugar. Add in the softer veggies. Add the dark sweet soy sauce. Stir constantly for 2 to 3 minutes. Taste, and adjust as needed. Turn off the heat and add the basil. Stir until it wilts and serve.
CHILI FISH SAUCE
INGREDIENTS
2 to 3 Thai chiles, sliced crosswise 1/8 inch thick
4 tablespoons fish sauce
DIRECTIONS
In a small bowl, stir together the chiles and fish sauce. Serve immediately, or store covered for up to two weeks in the refrigerator.
THAI CRISPY EGG
INGREDIENTS
1 cup vegetable oil to 1 egg (if using a 14-inch work or skillet) or 1/2 cup vegetable oil to 1 egg (if using a 6-inch wok or skillet)
DIRECTIONS
Heat the oil over medium-high heat. Crack the egg in a small bowl. When the oil is hot, pour the cracked egg in the wok or skillet. Use the spatula to splash oil on top of the egg.
For a runny yolk, remove the egg when it’s crispy on the bottom. For a softly dressed yolk, continue to splash the oil until the yolk firms up slightly. For a well-done yolk, flip the egg over and crisp the other side.
STOVE-TOP JASMINE RICE
INGREDIENTS
1 cup new crop Hom Mali Rice
1 1/4 cups room temperature water
INSTRUCTIONS
Rinse uncooked rice in a bowl of cold water and drain when it becomes cloudy. Repeat the process 3 to 4 times, until the water is no longer cloudy.
Place the clean rice into a saucepan. Add the room temperature water over high heat, uncovered. Stir the rice 2 to 3 times so it does not stick to the bottom of the pan.
When the water comes to a boil, stir one last time, place a lid on the pot, and lower the heat to the lowest setting. Let the rice steam uninterrupted for 10 minutes. Turn off the heat and remove the pan, when the rice is fluffy and free of water. Let the rice rest a few minutes before serving.
GATHERING LADIES WE LOVE
Last month, I shared a little bit about my journey as a female business owner. When we moved into our new Glendale space back in November and started talking about events we wanted to host, I knew I wanted to do a Women’s History Month event to bring together some of my other favorite female founders. It all came together the last week of March with Ladies We Love, a cocktail party, grazing dinner, and all-around incredible evening of conversation.
It was so amazing to see our garden and salon filled with a group of women who inspire me. We each took a turn introducing ourselves to the group, and I chatted with my good friend Sonja Rasula of Unique Markets about mentorship and what it means to her. I cannot tell you how good it felt to see all these women connecting with one another and dreaming up new ways to work together in real time. One of the many great things that came out of a Ladies We Love conversation is that we’re going to host a Natalie Martin sample sale in our garden this month — more on that in the Upcoming Events section!
The night was such a success that it’s going to become a regular quarterly thing at our HQ. And of course, Ladies We Love wouldn’t have been so special without the support of the brands who so generously donated to the event and gift boxes. A huge thank you to BODY, Nomadica, Lady & Larder, Highly Likely, Pause, and Wellness East!
EMBRACING DAILY RITUALS WITH WELLNESS EAST
Hi, I’m Valerie, and I’m 52 years old. I know, weird, right? I’m all honest and transparent about my very middle-aged age. But, the truth is, I’m into it. Each progressive decade feels better; comfort and confidence have grown with each passing year…Yes, there are wrinkles, and I’m no longer the size “ 0” I was in my 20s, but that’s okay. I’m super curious what life will look like in my 80s and 90s, so I take conscious steps to keep the train moving forward.
Recently I was introduced to Wellness East, a fascinating company founded by Jisa Oh and rooted in the idea of starting each day with a sense of renewal. All of the products embrace rituals to improve your wellness and lengthen your lifespan. When they asked me to develop a few recipes using their Okinawan sweet purple potato powder, I jumped at the chance. I love experimenting with an unfamiliar ingredient and hope you do too! Below are are a couple of recipes to try, one sweet and one savory.
FYI - Wellness East’s Ginger Glow Oil keeps my hands soft and supple.
WELLNESS EAST PURPLE POTATO SOUP
Makes 4-6 servings
INGREDIENTS
4 tablespoons olive oil or alternate fat
1 cup diced onion
1 cup diced celery
1 cup diced mushrooms
1 tablespoon minced ginger
2 teaspoons minced garlic
2 cups broth-vegetable, mushroom, or chicken
2 cups milk
6 tablespoons Wellness East purple potato powder
DIRECTIONS
In a 4-quart pot, heat the oil over medium heat and saute onions until soft. Add celery, mushrooms, ginger, and garlic. Season with salt and pepper and cook until softened. Add the broth and milk and cook over low heat for 20 minutes. Whisk the potato powder in, 1 tablespoon at a time, and continue cooking until the soup thickens to a gravy-like consistency, about 5 to 10 minutes.
Finish with any of the following: cilantro, scallions, or parsley.
WELLNESS EAST PURPLE POTATO MOCHI CAKES
Makes 8-12 servings
INGREDIENTS
1 cup rice flour
1 cup purple potato flour
1 ¾ cups sugar
2 ¼ teaspoons baking powder
1 teaspoon salt
1 cup 2 tablespoons coconut milk
3/4 cup evaporated milk
2 large eggs
1 tablespoon vanilla paste
1/3 cup melted butter, cooled to room temperature
5 ounces powdered sugar
1 ounce Wellness East lime powder
DIRECTIONS
Heat oven to 350 F.
In a medium sized bowl, whisk together the rice flour, potato flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla paste.
Combine the wet ingredients with the dry ingredients. Add butter and stir until thoroughly combined.
Spray two 6-inch cake pans with non-stick spray, or brush generously with melted butter. Evenly separate the batter into the pans. Bake for 40 minutes.
As the cakes cool, sift the powdered sugar and lime powder together. Generously sprinkle the limes sugar over the cooled cakes.
Cool completely before serving.
UPCOMING EVENTS & APPEARANCES
We’ve just released a new batch of classes, events, and afternoon teas at Valerie Confections — or join me at KCRW’s upcoming PieFest or a BBQ Bootcamp at the Alisal Ranch!
CLASSES
All classes take place at our Glendale Chocolate Shop & Bakery:
Perfect Pies
Saturday, April 29th
2 to 4 p.m.; $200/person
I’ll show you how to make picture-perfect pies, including crimping techniques and dough tips and tricks.
The Art of Jam-Making
Saturday, May 25th
2 to 4 p.m.; $200/person
Learn how to make jam, from market to jar.
Baking Basics: Simple Summer Cakes
Saturday, June 24th
2 to 4 p.m.; $200/person
Bring your budding baker to this cake class for ages 10 and up!
Stunning Stone Fruit Pies
Saturday, July 25th
2 to 4 p.m.; $225/person
Learn how to use summer’s most coveted fruit in gorgeous double-crust pies.
The Big Chill: Mastering Cold Desserts
Saturday, August 26th
2 to 4 p.m.; $200
I’ll show you how to make perfect puddings and panna cottas — exactly what you’ll want to make when the late-summer heat gets intense!
AFTERNOON TEAS
We still have spots for the July afternoon tea in our Glendale garden! Come and enjoy our thoroughly modern take on the afternoon tea. Think: tea sandwiches on house-made milk bread, crème fraîche scones, and petits fours…
Mid-Summer Tea
Saturday, July 15th
Seatings at 1 p.m. & 3 p.m.
$65/person
BBQ BOOTCAMP
Spring Classic
May 7-10, 2023
Alisal Ranch
1054 Alisal Road, Solvang, CA
Prices vary
Enjoy some amazing barbecue and learn live fire cooking techniques over four days with me and a curated group of guest chefs.
Use my discount code!!! VG20 for a 20% discount!
ADDITIONAL EVENTS
Natalie Martin Sample Sale
Valerie Confections Chocolate Shop & Bakery
Thursday, April 27th 10-5 pm and Friday, April 28th 10-2 pm
Join us in the garden for a huge sample sale of Natalie Martin’s gorgeous printed dresses, skirts, and more. We’ll have sandwiches and snacks on-hand to purchase as well!
KCRW PieFest
Sunday, April 30th
Royce Quad at UCLA
Noon to 5 p.m.
I’ll be participating as a PieFest judge and will be doing a pie demo — it’s free to attend, so join us, My demo is at 1:30, pop by !