Fort Lauderdale, Florida — Celebrating her daughter’s first birthday in the spring of 2020 Food somewhere while testing beets and carrot juice, blueberries and mint for the exact shade of a four-tiered rainbow cake Network star Molly Yeh was forced by a stormy gathering of COVID. A cloud that suddenly cancels the party that was planned for half a year.
The author of “Molly on the Range”, a food blogger, has already sketched table landscapes, sent hand-painted vegetable-themed invitations, and made cute marzipan carrots as a cake topper.
Since then, 32-year-old Ye has balanced the daily frustration and isolation of isolated life with many of the joyful first experiences of Toddler Bernie. The constant that keeps it is food, or tahini in the case of ye. She likes to incorporate her favorite ingredients into original recipes that blend Chinese and Jewish traditions.
“Food has really taken on different meanings, both when starting a family and during a pandemic,” said Yi, who lives with her husband and baby at a sugar beet farm near the Minnesota-North Dakota border. Says.
Young families rarely went to restaurants and ordered takeaways. Cooked from the beginning and delighted with Bernie’s breakthrough despite the monotonous daily routine and seemingly endless household chores. I found.
Ye says he recently interviewed the Associated Press while in town for the South Beach Wine and Food Festival. “Imagine smelling and tasting freshly baked bread for the first time, and baking cookies for the first time.”
The kitchen was the source of field trips and experiments. A fake vacation was in Florence, Italy, where the family brought out a pasta maker and made homemade pizza. There was a day trip to the Italian Alps, known as the nearby hills, where they sled on an inflatable unicorn. Blissful Spa Day was a coconut bath with a face mask and a book during Bernie’s nap time.
Yeh, the star of Food Network’s “Girl Meets Farm” show, has been a bright spot in the dark years for many viewers. Egg drop soup), a lovely habit of dessert with plenty of homemade furikake and marzipan.
Pretzel challah was one of the first recipes to draw attention on her blog, “My name is Yeh.”
Yeh, like us else, experienced a rough pandemic year full of pitfalls and turning points. While overseeing a major home renovation, she began working with her family-in-law and set out to create a new cookbook, Where The Eggs Are, which introduces simpler weekday meals.
These recipes aren’t too hassle, but Yeh doesn’t hesitate to cook festive or sometimes time-consuming dishes. She grew up in the kitchen with her mother, built everything from scratch, found comfort in rituals and routines, and made the perfect preparation for a pandemic life.
In early 2020, as Americans overcame uncertainty, Ye’s old cake recipes, such as carrot cakes made with Hawaii (Middle Eastern spices) and tahini caramel frosting, became popular again. Halva filling and tahini frosting chocolate cake. Mini pumpkin loaf cake with cream cheese glaze and candied bacon.
The new mother admits that she had a hard time when she realized she wasn’t a fun parent. “It turns out that Nick is a fun person, dancing, singing and spinning her in the air,” she says.
But food also fixed it.
“When Bernie eats my chicken noodle soup, I can see Bernie’s face. When she wakes up from a nap, the smell of macaroni and cheese fills the house,” she says.
Ye met her husband when she was a student at The Juilliard School and made her debut as a percussionist at Carnegie Hall at the age of 17. Her father, John Bruce Yeh, played the clarinet with the Chicago Symphony Orchestra and was the first Asian-American member he joined. 1977.
One of her favorite moments at her show is the man and Bach who cook chicken pot stickers, Karion pancakes with maple syrup throws, and, of course, sprinkle cakes, which she calls the greatest musical inspiration. It was to play the invention of.
“Making cakes and making food for others is the same creative, special and joyful feeling you get from playing music for your loved ones.” Yeh says. “If life can connect many of those moments, it’s the life I want to live in.”
Source link Chef Molly Yeh’s lockdown life, full of recipes, baby’s first | Lifestyle