where the image is meant to titillate and inspire the cook
🍀🍺 Corned Beef and Green Beer 🍺🍀 While Corned Beef and Cabbage is often associated with St. Patrick’s Day celebrations in the United States, it certainly can be enjoyed year-round. It’s a hearty and satisfying dish, loved by many, and almost impossible to mess up! Now, Green Beer is definitely a once-a-year tradition. Serving green … Continue reading “Corned Beef and Green Beer”
Creamy Gochujang Noodles In the mid-2000s, Korean street food vendors took cues from the Italian pasta dish penne alla vodka by introducing heavy cream into their traditional tteokbokki. Tteokbokki is a popular stir-fried rice cake snack that is simmered in a spicy-sweet gochujang sauce. Gochujang is a Korean red chili paste with sweet heat and … Continue reading “Creamy Gochujang Noodles”
Creamy Gochujang Braised Salmon The inspiration for this delicious dish comes from maeuntang, a spicy Korean fish stew. Maeuntang is a flavorful and spicy stew that typically features a variety of seafood, tofu, vegetables. The broth is always seasoned with Korean red pepper flakes (gochugaru) and often red pepper paste (gochujang) plus other aromatic ingredients … Continue reading “Creamy Gochujang Braised Salmon”
Lokshen Kugel (baked noodle pudding) 🕎 🕎 🕎 🕎 🕎 Happy Hanukkah! We celebrated the first night of Hanukkah this year with a delicious family meal. Fortunately, my brother Bill was passing through town this holiday, on his way back to The Philippines. Along with sister Paula and chef/brother-in-law Ron, we cooked up a fabulous … Continue reading “Lokshen Kugel (baked noodle pudding)”
Matzoh Ball Chicken Soup, Vietnamese Flavors (Pho) Yes, of course, I still make my traditional matzoh balls… hundreds of them in fact. But I also like to mix it up a bit, and surprise my guests with some exotic flavors… such as my mysterious Saffron Matzoh Balls, super-flavorful Mexican Matzoh Balls, and the Thanksgiving/Hanukkah Poultry-Seasoned Turkey Matzoh … Continue reading “Matzoh Ball Soup, Vietnamese Flavors”