Wednesday, April 29, 2015

Lotus Root Side Dish | Yungeun Jorim (연근조림)

I thought it was about time to redo my lotus root recipe. The old post is dull and ugly. Plus, with my recent obsession with Thai chilis (it all started about a year ago), my new lotus root recipe is a lot spicier and more interesting and definitely worth sharing.
Ingredients:
12 oz. package sliced lotus root
¼ onion, sliced
4 Thai chilis, sliced
2 cloves garlic minced
1½ tablespoon soy sauce
1 tablespoon brown sugar
¼ teaspoon sesame oil
1 tablespoon oil (canola, vegetable, avocado)
+ sesame seeds

Monday, April 27, 2015

Bean Sprouts Side Dish | Kongnamul Moochim (콩나물무침)

Mung bean sprouts are my sister's favorite. No one in our family likes them as much as she does and whenever we go Korean grocery shopping, she'll toss a bag or two in the cart, even if we've forgotten to include it on the shopping list because it's permanently embedded in her mental shopping list.

It's a delicious addition to Korean soups and stews but I think this moochim is my favorite preparation. It takes a somewhat bland vegetable and amps it up so that it actually has taste.
Ingredients:
½ lb. mung bean sprouts
1 scallion, chopped
1½ teaspoons hot pepper flakes (gochugaru)
½ teaspoon salt
½ teaspoon sesame oil

Friday, April 24, 2015

Cream Tea

Components of a delicious cream tea:
finger sandwiches
cream scones
citrus strawberry jam
devonshire clotted cream
darjeeling tea
and, if you're feeling particularly decadent, you can have little cakes, cookies, and a glass of champagne.

Thursday, April 23, 2015

Cream Scones

What is the difference between biscuits and scones? I really don't know the official answer. But in my mind, biscuits are more buttery (re: fatty), flaky, and often made with buttermilk whereas scones are a bit lighter, more cake-like, and are usually made with double cream. Biscuits also tend to be a savory bread whilst scones can go either savory or sweet. Honestly, both are made with incredibly similar ingredients and I think the major difference is that when you're enjoying afternoon tea in the UK, you will never be served biscuits (unless you're talking about English biscuits, i.e. cookies).

There's also some debate on how the word "scone" is pronounced. In the States, everyone pretty much says it so it rhymes with "own" but across the pond, some people say it so it rhymes with "gone." Potato, po-tah-to, right?
Ingredients [yields 6 to 8 scones]:
1¼ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cream of tartar
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons butter, cold
⅓ cup cream
+ cream
+ dried currants (or other dried fruit or mix-ins, e.g. chocolate chips)

Wednesday, April 22, 2015

Devonshire Clotted Cream

I don't know why we don't have clotted cream in America. I mean, I'd happily trade all of the cauliflower in the country for a tub of clotted cream; though, I guess that speaks more to my dislike of cauliflower than my love for clotted cream.

Maybe it's because the word "clot" is kind of gross? We should just brand it as Devonshire cream and I think everyone would be quite okay with that. I don't think clotted cream is going to make its way over to the States any time soon, unfortunately. Luckily for me, it's easy enough to make clotted cream at home. The most difficult part is sourcing heavy cream that hasn't been ultra pasteurized. You need to use a low-temp pasteurized cream for this, and I'll explain why below.
Ingredients [yields 1 pint]:
2 pints heavy cream - not ultra pasteurized

Tuesday, April 21, 2015

Homemade Sandwich Bread

It's Day 2 of Tea Party Week!

I needed some sandwich bread for tea sandwiches. I live within two minutes of the grocery store so it would have been so easy for me to run out to market to buy a loaf of bread. Instead, I decided to make a loaf because I thought it would be more delicious and because then I could share it here.
Ingredients [yields 1 loaf]:
3 to 3½ cups flour
1 cup warm water (110F)
1 + 2 tablespoons sugar
2¼ teaspoon dry active yeast (1 package)
1 tablespoon oil
1 egg
1 teaspoon salt

Monday, April 20, 2015

Citrus Strawberry Jam

We flew back from Italy on Saturday. I'm sad that vacation is over but excited to have returned to lovely spring-y weather. I'll be blogging our delicious Italian meals eventually. You have to give me some time to sort through photos and come up with some clever things to say. In the meantime, this week is going to be all about a tea party.

First, I'm sharing a deliciously fresh tasting strawberry jam. The addition of lots of orange and lemon zest makes the jam taste incredibly bright, like you're just eating freshly picked fruit.
Ingredients [yields 1 pint jam]:
2 pints strawberries
2 teaspoons orange zest
½ teaspoon lemon zest
¼ cup orange juice (from ½ orange)
¼ cup sugar

Friday, April 17, 2015

What I Ate: Ultra Loaded Chocolate Chip Cookies

I've been called "crazy" on multiple occasions by friends and acquaintances who apparently think I'm insane for maintaining two blogs and for doing what I do to generate content for these blogs. I'm sure they mean it in a complimentary way but I don't think it's crazy; I think it's fun. I mean, I think it's crazy to run 26.2 miles but tons of people do it anyway, right? I enjoy cooking and crafting and traveling. That's what I like to spend my money on. To each her own, huh?

Well, that's what today's cookies are all about: being crazy and making things your own. It's another loaded chocolate chip cookie except this time, it's got so much more stuff in it. It's also kind of a sad day because it's my last full day in Italy. I fly home tomorrow, which is bad news for me but good news for this blog because I'm going to have lots of delicious meals to share.
Start with the 'best chocolate chip cookies ever' base and add in whatever the hell you want.

Thursday, April 16, 2015

What I Ate: Dahk Kalbi

Yes, I'm still in Italy, and yes, I'm still loving it. However, I've already begun to crave Korean food. This always happens. Because I was brought up on (mostly) Korean food, it is my default and I start to miss it after about a week. As much as I'd love to stay in Europe forever, I also can't wait to go home. I might make some dahk kalbi this weekend.
If you need the recipe, I have the step-by-step written out. It's an older blog post but still totally relevant and absolutely delicious.

Wednesday, April 15, 2015

Sauteed Rainbow Chard

For some reason, my family has always just reached for kale, even though there are so many lovely, really delicious greens available in our local market. I don't know if it's just the familiarity, the trendiness, or the taste. But, recently, I saw the most gorgeous bunch of rainbow chard and I knew I just had to go for it, especially because that Parks & Recreation scene with the Farmers' Market and the 'Chard Bodies' stand is one of my favorites. Luckily, it was a hit.
Ingredients [serves 4 as a side dish]:
1 bunch rainbow chard (1 lb.)
2 oz. salt pork, chopped
2 cloves garlic, minced
½ teaspoon salt
¼ cup chicken stock

*You can use bacon instead of salt pork. Or, to make this vegan, just use 1 teaspoon oil instead of the pork and vegetable broth instead of chicken stock. Easy.

Tuesday, April 14, 2015

Chocolate Pudding

Snack Packs are a lot easier but homemade chocolate pudding is crazy delicious.
Ingredients [serves 4 appropriately or 2 generously]:
1½ cups milk
3.5 oz. dark chocolate
3 egg yolks
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon vanilla extract
¼ cup sugar
3 tablespoons cocoa powder (unsweetened)
1½ cups milk
+ whipped cream
+ chocolate shavings

Monday, April 13, 2015

Summer Rolls

If we've managed to stick to our schedule, currently, my sister and I are in the Apulia region of Italy. I'm praying we've managed to stick to our schedule.

Anyway, in the spirit of the approaching warm weather, I decided to make summer rolls, which are sometimes known as spring rolls. I shared a summer roll recipe more than three years ago, which is still a good recipe, but it was time for an update and a makeover.

Summer rolls are an amazing warm weather food because it's jam-packed with vegetables so it's great for your summer body and it's bright and fresh and just super appropriate for the season.
Ingredients [yields approximately 20 rolls]:
protein & marinade
1½ lbs. protein (chicken, pork, beef, shrimp, tofu, seitan, whatever you like)
1 tablespoon Sriracha
1 teaspoon minced lemongrass
1 tablespoon brown sugar
2 cloves garlic, minced
¼ cup tamari
¼ cup oil
1 tablespoon rice wine vinegar

rolls
20 x 6" rice paper wrappers
bunch cilantro and/or basil
1 baby cucumber, sliced
½ bell pepper, sliced
1½ cups broccoli slaw
4 oz. bean threads
+ whatever vegetables you like (sprouts, avocado slices, zucchini, mushroom, scallion)

dipping sauce
2 tablespoons chili garlic sauce
2 tablespoons tamari
½ teaspoon rice wine vinegar

Friday, April 10, 2015

Blueberry Muffins

If you've been reading my blog for a while, you'll know that I make a bunch of things at once and I photograph them, edit the photos, and then queue up the posts. So, as I type this, it's about one month ago (early March) but I'm going to type as if it's today (April 10) and try to act super casual.

So hello! I'm in Italy! See? I can be super casual; or not. Anyway, I flew out yesterday evening and we're either on our way to or have already arrived in Vernazza. I feel like Italy is such a cool vacation destination and it's kind of surprising that it's taken me this long to get here. I mean, I've been to Rome, but that was in 2009 (yikes, I'm so old now). Plus, it seems like these days everyone is super into traveling (because it's what the cool kids do) and tourism in Italy has blown up 100-fold. I blame/owe it to Pinterest.

Anyway, it's all v. exciting. I love to vacation (I think I just love not working) and I am going to come back with lots of delicious Italian recipe ideas. In the meantime, let me share a super American recipe: the blueberry muffin. Muffins are such a fat person's breakfast. I mean, it's basically cake but you kick the guilt by emphasizing the fruit, even when the fruit is barely present. So, I thought I'd make a version of muffins that are crazy packed with berries so that there's some merit and justification to eating cake for breakfast.
Ingredients [yields 1 dozen muffins]:
2 cups blueberries (1 pint)
1½ cups flour
2 eggs
5 oz. container blueberry Greek yogurt
⅓ cup light olive oil (or canola oil)
¾ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
+ 1 to 2 tablespoons raw sugar
+ extra berries for decoration

Thursday, April 9, 2015

Kale Moochim

Today is a good day. I'm heading to Italy this evening and it's going to be lovely. I'll have loads of restaurant reviews to post when I come back and I'm sure I'll be 20 lbs. heavier. In preparation for this trip, I attempted to eat bit healthier and lose a little weight to make room for the weight I know I will gain.

Yeah, it didn't work too well because everyone knows that when the weather is cold, one must eat cozy, comforting foods. However, I did manage to have a healthy dish here and there. This kale moochim is definitely quite healthy (and trendy) and delicious.
Ingredients:
1 bunch kale
2 cloves garlic, minced
2 tablespoons hot pepper flakes (gochugaru)
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 teaspoons soy sauce
2 teaspoons agave nectar (or sugar or honey)
1 teaspoon rice wine vinegar
2 tablespoons hot pepper paste

Wednesday, April 8, 2015

Dalmatian Pavlova with Ginger Cherry Compote

So, Once Upon A Time is back. It's been back for over a month now and I've been loving it. The season returned with a few new characters: Ursula (who's a lot sexier and less terrifying than the Disney cartoon) and Cruella De Vil. I love Cruella. I mean, I hate her because she wants to murder adorable puppies, but I love her because she's a glam fashion-loving rich villain. Plus, girlfriend had some insane cheekbones and rocks a red lip better than Taylor Swift.

This dessert that I'm sharing today is totally inspired by Cruella. I'm calling it a dalmatian pavlova, because it's spotted with chocolate. (Yes, I could've called it a choco-chip pavlova but that's not v. creative, is it?) And, it's got fluffy whipped cream, which represents Cruella's love of fur. And finally, it's topped with a cherry compote, which is lovely and burgundy and a spot on match for Ms. De Vil's favorite lip color and evening gloves.
Ingredients [serves 6 to 8]:
pavlova
3 egg whites
½ cup sugar
½ teaspoon salt
pinch cream of tartar
½ teaspoon vanilla extract
3 oz. chopped chocolate (the darker, the better; I used 90% cacao)

ginger cherry compote
1 pint cherries (fresh & pitted or frozen & thawed)
½ teaspoon grated fresh ginger
2 tablespoons sugar

whipped cream
½ cup cream
½ teaspoon sugar
½ teaspoon vanilla extract

Tuesday, April 7, 2015

Korean-Style Roasted Broccoli

We have been loving roasted broccoli in our house. I used to blanch it, but honestly, blanching makes the texture of broccoli almost unbearable. I mean, it was all right, but only after it had been doused in salt and seasonings, which kind of defeats the purpose of eating vegetables, right? So, I started roasting it and it has been a hit.

And then I thought, why can't I Korean-ify it? So, I roasted it with some sesame oil and sesame seeds and it's made a delightful side dish for our Korean dinners.
Ingredients:
1 broccoli crown
1 tablespoon oil (canola, corn, light olive, vegetable)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon salt
2 teaspoon sesame seeds

Monday, April 6, 2015

Basic Tomato & Basil Sauce

I know there are snobs out there who think that canned tomatoes are for peasants. But, I happen to love tinned tomatoes. Yo, snobs, if you can tell me where to get fresh San Marzano tomatoes, I may consider abandoning my tinned tomato ship but until then, I will remain where I am.

We usually keep two or three 28 oz. cans of San Marzano tomatoes in the pantry and make a small batch of sauce as necessary. However, recently, I discovered a 90 oz. can of San Marzano tomatoes at the store. The unit price was less than half of the unit price of the smaller can (10 cents per ounce vs. 25 cents per ounce) so I grabbed one. Then, I decided to revamp my basic tomato sauce recipe. There was nothing wrong with the old one except that my sister isn't a fan of oregano. So, I thought I would make a sauce seasoned with basil instead.
Ingredients [yields 8 to 10 cups of sauce]:
90 oz. can San Marzano tomatoes
1 cup basil
1 onion, diced
6 cloves garlic, minced
1 teaspoon crushed pepper flakes
1 tablespoon + ¼ cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 clove garlic, smashed

*If you want to make a smaller batch of sauce, you can totally use a 28 oz. can of tomatoes instead of the giant scary can and reduce the seasonings accordingly (use about a third of the quantities listed).

Friday, April 3, 2015

Green Tandoori Chicken | Murgh Hariyali

Final and most exciting post of Indian food week is this amazingly flavorful, spicy, fragrant, herby, green tandoori chicken. This chicken makes me want to sing and dance because eating it fills my stomach with joy. It's that delicious. And, this post would never have happened had it not been for our impeccable timing so I thank the fates and Jesus and Mother Gaia for allowing the stars to line up the way they did. The following events occurred several weeks ago:

We hadn't had takeout for weeks and we were growing a little bored of our usual weekday fare and I wasn't in the mood to cook. So, my sister and I decided to hit up our favorite Indian dinner buffet. As we were filling our trays, we discovered a chafing dish labeled "tandoori chicken" and opened it to find the usual orange chicken as well as some sort of green chicken. I'm rarely one to turn down trying something new so I added a few green pieces to my tray and from that moment, my world was changed. The green chicken was minty and cilantro-y and garlicky and spicy and amazingly delicious. The next weekend, I decided I had to make it for myself. After some google searching of the terms "green tandoori chicken," I discovered that there is a dish called "murgh hariyali" which translates to "greenery chicken" and figured that was what I was looking for.

I looked at a few recipes but the ingredients list included flavors that I didn't recognize in the buffet green chicken. So, I decided to follow my taste buds and just make my own. Unfortunately, the chicken didn't taste exactly like the buffet green chicken. However, it was pretty close and it was still frickin' delicious. Writing this post has caused my mouth to uncontrollably start producing saliva.
Ingredients [serves 4]:
2 lbs. chicken thighs (or breasts if you prefer)
¼ cup Greek yogurt
½ cup cilantro
¼ cup mint
1 teaspoon lime juice
1 serrano pepper
1 habanero pepper (optional)
4 cloves minced garlic
2 teaspoons grated ginger
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons oil
+ onion, sliced
+ bell pepper, sliced
+ broccoli florets

Thursday, April 2, 2015

Toasted Cashew & Golden Raisin Basmati Rice

We're on our second to last Indian food week post. Today it's all about my favorite preparation of basmati rice. I know that not everyone will be a fan of this one because it's one of those sweet and savory and chunky things. But, if you're into sweet and savory and chunky, then please, continue reading.
Ingredients [serves 4 to 6]:
¼ cup butter (½ stick)
½ onion, diced
2 cloves garlic, minced
1 cinnamon stick
8 cardamom pods
1 bay leaf
1½ cups basmati rice
pinch saffron
½ cup golden raisins
2 cups chicken stock (or vegetable stock if you're vegetarian)
½ cup cashews, chopped
1 teaspoon oil

Wednesday, April 1, 2015

Mint Chutney

It's Day 3 of Indian recipes week. It's also April Fools Day, but I'm not going to try to trick you. I swear. Today, I'm sharing my second favorite condiment, mint chutney. Like the onion chutney, mint chutney adds a freshness and vibrancy and verdancy to every bite of food.
Ingredients [yields approximately ¼ cup chutney]:
¼ cup cilantro
¼ cup mint
1 clove garlic
1 teaspoon grated ginger
1 serrano pepper
½ teaspoon salt
½ teaspoon garam masala
Related Posts Plugin for WordPress, Blogger...