There are some condiments I enjoy making from scratch and chile oil is one of them. I have been using a very simple recipe and then I ran across this recipe in “The Art of Escapism Cooking – A Survival Story, With Intensely Good Flavors” by Mandy Lee. I have all the ingredients to make … Continue reading
Normally I enjoy a stir-fry with lots of veggies but this beef recipe sounded very good and easy. Besides it had two of my favorites; tomatoes and green onions. This dish was served to the author as a young child who adapted her mother’s recipe using fresh tomatoes to a canned variety. It was very … Continue reading
This recipe comes from The Kimchi Chronicles and is delicious especially with grilled shrimp. I roasted the shrimp instead as grilling in Michigan when snow is on the ground is not the best time. I love this cookbook by Marja Vongerichten and I found so many recipes I want to try. Forget shrimp cocktail and … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading
There are a few Korean ingredients that I am particularly fond of and one of them is gochujang. I love this spicy, hot, deep red paste that adds so much flavor and color to any recipe. Once you try gochujang there is no turning back – it will become a favorite of yours too!
Yes, this is how the Hawaiians spell kimchi; “Kim Chee” (I am using this spelling for this post) which is a staple in most fridges in Hawaii. I can certainly understand why as the more I read about kim chee, reading new cookbooks just with kim chee recipes, online recipes I get from sources such … Continue reading
This is another Korean side dish packed with a lot of unami. Broiling the zucchini until charred, coating it in a gochujang sauce and finishing with green onion slices and sesame seeds is a special addition to your meal. I recently purchased Christopher Kimball’s latest book “Milk Street Vegetables” (first edition October, 2021) with 250 … Continue reading
This is another delicious way to make cauliflower which I served over a bed of Gandy Dancer’s Rice Pilaf and called it dinner. I am trying to make healthier, meatless and not so many “heavy” meals during the holidays. This recipe comes from https://healthyfitnessmeals.com/sweet-and-spicy-baked-cauliflower/ and I topped off leftovers with spicy chili crisp.
Normally, it’s a turkey or a black bean burger for me and I rarely have a beef burger but I did enjoy these two different beef burgers with kimchi added. Just a few ingredients and you have a delicious, juicy burger with a little heat. The first one I made the kimchi is mixed in … Continue reading
It’s no secret I love noodles/pasta and this dish has been on my “to make” list. Dan Dan Noodles translates as “noodles carried on a pole” or “peddler’s noodles”. There are many versions of these noodles and I finally decided on Joanne Chang’s version. She is the owner of Flour Bakery + Café in Boston … Continue reading