Some of the ingredients to make kimchi Over the summer, I attended the Cook Out NYC preview party hosted at Jimmy Carbone’s restaurant, Jimmy’s No. 43 in the East Village and watched Kheedim Oh of Mama O’s Kimchee demonstrate how to make kimchi. Intrigued and inspired, I thought of making it myself…eventually. That eventually was ten days ago when I drove to my local Korean grocery store and saw Napa cabbage was on sale and take the initiative to really make it. It’s not exactly the kimchi recipe that I saw from the mentioned demonstration though the foundations of..
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Reginald’s Nut Butters, Baked Elements Cookbook & Oatmeal Peanut Butter Chocolate Chip Ginger Scones
Reginald’s Nut Butters You might be wondering, how does a (very good) artisanal nut butter company Reginald’s Homemade based in Richmond, Virginia can connect with the upcoming release of the (awesome and beautifully photographed by Tina Rapp) Baked Elements by Matt Lewis and Renato Poliafito cookbook? Reginald’s Homemade create what I think are one of the best nut butters out in the country. It’s pure nut butter without the sugar. To make the nut butters interesting, they do make blend some of nut butters with booze. (If you are curious, I do highly recommend the Bourbon Pecan Peanut Butter, which..
The spread A recent dinner at home a few weeks ago was an ode to summer. Basking bright, warm summer sunset on my balcony with friends and family. Fancy pants topped chicken sausages We had large steamed then grilled lobsters, a huge, juicy bone-in prime-rib (I’ll give you that recipe at the end of the post), and fancy pants topped fresh chicken sausages. Why chicken sausages you ask? Well, it’s arguably the most neutral flavored meat sausage that can go with almost anything. The most trickiest to work with is the foie gras, truffle aioli toppings since I have to..
I am a big fan of butter. My affinity for baked goods and pastries (eating or baking) that I probably consume more butter than an ordinary person does. It shouldn’t be a surprise that I do like Plugrá a lot when I bake at home. Heck, even using their unsalted butter, spread it on a lovely, crusty bread with a sprinkling of Maldon salt would make me a happy person. Plugrá is an American made, European-style butter. They use a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters. It contains 82%..
Working with Pat LaFrieda Meat Purveyors is still an honor and pleasure to have them as my client. They certainly have every reason to be the best meat supplier for both home and restaurants. My recent projects (the fourth and fifth) with them were their super fresh, gorgeous beef short ribs and tomahawk (also known as cowboy) steaks. (Side note, my work are featured mostly at Urban Daddy Perks, as they create customized, exclusive meat shipments for their readers on a weekly or bi-weekly basis.) Beef short ribs – Raw and Braised The beef short ribs were huge fist-sized hunks..
The cheesecake set in my Nordic Ware Pro Form 9 inch Leak-Proof Springform Pan Cheesecake. I’ve baked, chilled and eaten so many different variations and interpretations in my life that I think I’m coming close to becoming jaded. Nevertheless, my family has a strange obsession for this dessert and requested it for Easter. In recent past I have baked Pierre Hermé Pastries’ Cheesecake Mosaïc and it was a hit. Frankly, I never really loved cheesecake until I baked that recipe. The intense pistachio flavor and the sharp poached sour cherries to brighten up the dessert. Most importantly, I don’t have..
Earlier this week, I received a bunch of Dannon Activia yogurts by Foodbuzz (seen here) to cook a brunch for a couple of friends. I’ve tried the flavors prior to making anything. I had vanilla, and their fruit flavored yogurts Harvest Picks of peach, strawberry and mixed berry. They tasted good. It’s not too thick or thin and it had a minute amount of tartness from the yogurt cultures. I also liked there were some chunks of fruit, if applicable, blended in there as well. Whole wheat yogurt blueberry pancakes with a mixed berry smoothie Since it was brunch, I..
As the few months of the year rolled by quickly and summer is not too far from now, I have started to consider to eat a little bit healthier since I’ve been stuffing my mouth with rich foods and wanted to eat more whole grains at home. Since I had time one weekend morning, I thought of cooking breakfast solely devoted to whole wheat couscous (also known as Israeli couscous). Israeli couscous is slightly different than a normal couscous by having a larger grain (it’s technically a pasta) and it has a slightly nutty flavor that many references I’ve looked..
Slice of homemade Carrément Chocolat Cake It shouldn’t be a surprise to most of you that I adore am obsessed with Pierre Hermé’s desserts and pastries. (I actually bought the same cake (different shape and styling) from Paris a few years ago.) I was craving the most indulgent chocolate cake (and I had a few pounds of chocolate in my refrigerator) and thought of baking this cake from his soon-to-be-released book Pastries. It has a very moist, brownie-like cake as the base, topped with chocolate cream (think pudding-like texture), fluffy chocolate mousse, chocolate glaze, then topped off with a chocolate sheet…