Guilty pleasures

A Thursday evening, an hour too soon for a midnight snack. I'm on the phone with a friend when a waffle cone filled with a mountain of ice cream dances to the most beautiful tune in my head. My mouth salivates. I hang up the phone to find a place still open so I can get some ice cream or frozen yogurt. It's very cold outside and I'm comfortable in my snuggly bed, but my desire is just too strong. I drive to the neighborhood "Village". Of course Cold Stone and Golden Spoon are both closed; it's almost 11 pm. There's a vacant McDonald's right across the street. The drive-thru seems so convenient. I pull up to order a large Oreo McFlurry. (Yeah, I'm going all out. No Kiddie Cone for me tonight.) I drive home and change into my pajamas. I wrap myself in two blankets because it's too chilly for just one. Finally, an episode of Law&Order:SVU I have not seen is on. I am prepared for a night of suspense and the 16 oz. overfilled cup of next-day regret I hold in my hands. My inclination for ice cream in cold weather always defeats me.

Sesame Seed Wafers

Ingredients:

1 1/2 cups all-purpose flour

1/3 cup and another 1/2 cup white sesame seeds, toasted

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1 1/2 tsp. vanilla

Directions:

Preheat the oven to 375 degrees [F]. Grease and flour 2 cookie sheets.

Combine flour, 1/3 cup sesame seeds, baking powder, baking soda, and salt. In a large bowl, blend butter and sugar. Beat in the egg and vanilla. Incorporate the flour mixture into the wet mixture.

Roll pices of dough into 1-inch balls. Dip the tops of the balls into 1/2 cup remaining sesame seeds. Place the balls on the sheet, seeded side up, 2 inches apart. Gently flatten the balls into 1 1/2-inch rounds. Bake (1 sheet at a time) until the cookies are just lightly browned at the edges, 6-8 minutes. Let stand briefly. Then remove to a rack to cool.

no fries with that

...because I prefer oven roasted potatoes.

Rustic Oven Roasted Potatoes

Ingredients:
2 lbs. potatoes (about 4 large)
2 tbs. olive oil
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

Directions:
Pre-heat the oven to 450 degrees [F].
Wash the potatoes thoroughly because the skin will be kept on. Cut the potatoes into the desired size you want but make sure to keep them relatively similar in shape so they have the same cooking time. Toss them in oil and seasonings. Spread them evenly on a greased baking sheet and keep them in the oven for 25-30 minutes. To ensure that the potatoes cook thoroughly and don't burn on one side, give them a quick toss occasionally.
This makes an excellent side dish on its own or a friendly component in a breakfast burrito (that's where I put mine).

A bundle of love

I needed sturdy cookies to send my parents in a package along with their Christmas gifts, that would survive a trip across the country not in pieces. So I made biscotti. I put them in little goodie bags and wrapped my dad's sweater around them for cushioning. Hopefully they'll arrive at their destination "alive".

Mocha Almond Biscotti

Ingredients:
3/4 cup slivered almonds
1 cup white sugar
2 large eggs
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/8 tsp. salt
1/2 tsp. almond extract
2 cups all-purpose flour
1 tbs. cocoa powder
1 tbs. instant coffee granules

Directions:
Pre-heat the oven to 350 degrees [F]. Line a baking sheet with parchment paper.
Lightly toast the almonds in a skillet to elevate the nuts' essential flavor. In a mixer, beat sugar and eggs until fluffy. Add the extracts and mix again. Mix the dry ingredients in a separate bowl and gradually add to the egg mixture. Fold in the nuts.
Once the ingredients are well incorporated, form it into a log (12in long. x 3.5in. wide) on the lined baking sheet. Bake for 25-30 minutes until it is firm to the touch. Remove from heat and let it cool for 10 minutes. Cut into slices 3/4 in. thick diagonally. Place the cut side down on the sheet and bake for 10-15 minutes. Turn them over and bake for another 10-15 minutes on the other side. I bathed mine in melted chocolate because deserved a reward for baking so well.
**The best way to melt chocolate is using a double boiler method. Fill a sauce pan with some water and put on low heat. Instead of topping it with its lid, place a glass bowl over it so that the bottom of the bowl does not touch the hot water. Place your chocolate in the bowl and stir until it becomes smooth and shiny.

Little girl see, "little" bigger girl do

A majority of the limited time I got to spend with my mom as a child was in the realm of our kitchen. She worked long hours at her job and even at home, she was kept busy cooking planned meals for my grandparents. Most of the foods she cooked were traditional Korean dishes, made with traditional Korean ingredients. Although I was in the kitchen often because I wanted to spend as much time with my mom, I naturally picked up on cooking techniques and recipes. I suppose that's when my affinity for cooking began.
Years later, I find myself in the kitchen making foods that she made for us, the way she made them. I never saw my mom once look through a recipe book. When I asked her how she knew certain things like how to fill the dumplings the right way, she said she had learned everything from my grandmother, her mother.
There are some foods I try to mimic what I saw as a young girl that always remind me of her. But no matter how hard I try, my food never tastes as good as hers. It's nice though, because I catch myself smiling when I add the tofu to complete my pot of jjigae. She always reminded me not to add it too soon because it didn't take long to cook through.

Bulgogi with Dangmyun



Kimchi JJigae

These are probably two of the more popular dishes among Koreans and foreigners of Korean food alike. I have yet to develop written recipes for them because I make them free-handed, just like my mom did.

CAre for CArrot CAke?

Carrot Cake

Ingredients:
2 cups all-purpose flour
2 cups grated carrots
2 cups sugar (1 c. white, 1 c. brown)
4 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
3 tbs. cinnamon
1 cup chopped nuts
1 1/4 cups vegetable oil
1/2 cup raisins (optional)
**frosting:
8 oz. cream cheese, room temp.
3 cups powdered sugar
1 tsp. vanilla extract
1/3 cup butter, softened

Directions:
Pre-heat oven to 350 degrees [F]. Grease a 9in. x 13in. pan.
Beat eggs, oil, sugar, and vanilla. In a separate bowl, mix all dry ingredients together. Gradually incorporate dry ingredients to wet. mixture Stir in carrots and fold in the nuts and raisins. Pour mixture into prepared pan. Bake for 40-50 minutes.
To make the frosting, make sure ingredients are at room temperature. Beat cream cheese, butter, powdered sugar, and vanilla until you achieve a smooth consistency. Add a teaspoon or two of milk if it is too thick. After cake has cooled, frost away.

I made my version using 1 cup whole wheat flour and 1 cup all-purpose flour. The texture of the cake was a bit grainier, but nonetheless delicious. It was a healthier compensation.

Just breathe

Some days seem to be filled with endless hassles; on others, any sign of life is welcome. Today happened to be one of those days that I've been waiting to live, not because I've been looking forward to it but so I could get it over with and never look back on. Now that it's finally almost over, I'm waiting to live tomorrow (and the day after, and the day after that...) because the future looks promising.

Simple, yet complex in the mingling of its components, inari is a type of Japanese sushi without the intimidation of raw fish. Fried tofu skins comfortably wrap around seasoned rice to hold its shape and provide a distinct flavor. It tastes as delicate as it looks.

Inari

Ingredients:
fried tofu pouches (aburaage)
2 cups white rice
1/4 cup rice vinegar
2 tbs. white sugar
1/2 tsp. salt
toasted sesame seeds
assorted veggie flakes

Directions:
First cook your rice. If a rice cooker is unavailabe, simply heat uncooked grains in 3 1/2-4 cups of water. Boil on medium heat until bubbles form around edges. Put a lid on the pot and reduce to low heat. Let rice simmer for 10-15 minutes. When rice is fully cooked, turn off heat and give it a quick stir.
Mix vinegar, sugar, and salt. Spread rice on a flat surface to let it cool. Add the vinegar mixture, sesame seeds, and veggie flakes into rice. Gently incorporate all ingredients, using your hands (wear plastic gloves!).
Open fried tofu pouches and fill with seasoned rice. Don't be afraid to pack them in tightly.

The Forgotten

Normally, I eat one apple a day --sometimes even two. I buy mine by the boxes because I go through them like a hungry termite on wood. While I was tidying up the kitchen, I moved a box of apples to a corner of the room I rarely visit, with full intention of putting it back into place after I finished scrubbing the tile floor. It didn't take long for me to forget about it as I stacked more boxes of stock foods on top of my beloved apples. That's how it inadvertently became forgotten.
So I was cleaning again recently, and finally took notice of the stack of boxes in that one neglected corner of the kitchen. And there at the bottom of the pyramid was the word "Fuji" printed on that forgotten box. What a splendid surprise it was to discover my neglect, on a week I skipped a trip to the market. I felt like I owed it to these apples to consume them in a specialized manner. With vanilla ice cream in the freezer, I immediately knew how I would reward these patient apples (and myself for finding them).

Warm Apple Crisp

Ingredients:
3 lbs. tart apples
2 tb. lemon juice
3/4 cup brown sugar
1/3 cup granulated white sugar
1/3 cup rolled oats
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 cup flour
4 tbs. unsalted butter, cold
1/2 cup chopped nuts (I used walnuts)

Directions:
Pre-heat the oven to 375 degress [F]. Peel, core, and slice apples. Toss them in lemon juice to prevent color change. Combine brown sugar, cinnamon, nutmeg and toss mixture with apples. In another bowl, combine flour, white sugar, oats, and butter. Stir in nuts.
Spread apples onto a buttered baking dish (10x10). Sprinkle flour mixture on top of apples liberally. Bake at 375 for 30-45 minutes until apples are tender and topping is lightly browned. Serve with whipped topping or vanilla ice cream.

This post makes me sound like the clean freak I'm actually not. But you gotta do, what you gotta do, when guests are coming over. They'll never know how I really live.

A little somethin' between your teeth

My mama used to tell me broccoli were stunted trees that never grew because they didn't listen to their elders. And then she would casually command, "Now eat your broccoli," wearing that motherly smile a child could never quite figure out. I was a rebellious little girl that knew how to hide my veggies when my mother wasn't looking. Odd enough, I've been the same height since the 7th grade.

Creamed Pasta with Broccoli


Ingredients:
1 lb. pasta of choice
1 1/2 cups broccoli
1/2 cup heavy cream
1/2 cup milk
1 tbs. minced garlic
3 tbs. olive oil
salt & pepper
1/2 cup grated Parmigiano-Reggiano

Directions:
Set a pot of salted water to boil and add the pasta noodle when ready. Chop the broccoli into desired size and add to the same pot of boiling water the last 5 minutes of cooking time for the pasta.
Meanwhile, in a skillet sautee the garlic in oil. When sufficiently heated through, pour in heavy cream and milk. Stir in grated cheese but reserve some for garnish later. Season with salt and pepper, but remember to taste as you go because the added cheese has naturally pungent flavors. Heat on low to medium-low while pasta finishes cooking.
When pasta is just shy of being completely tender, drain it and add to skillet. Finish cooking the pasta and broccoli in the sauce for a couple minutes. Serve with remaining geated Parmigiano.

A bite out of the Big Apple

This past summer I finally got to visit New York. Despite its blatant contrast of environment with Los angeles, I immediately felt "in place". Even though I was born and raised in SoCal, I can't say that I embody the typical California-bound resident. To be honest, I'm quite ready for a change -- a drastic one actually. It would be like an adventure steered by improvisation.


4th of July at Coney Island. And yes, I waited in line with approximately one million people ahead of me for one of Nathan's bad boy dogs.






Cupcakes from the famous Magnolia Bakery.


The truth hurts.

New York Cheesecake Fantasy



Ingredients:
1 cup sugar
2 lb. cream cheese
3 eggs
1 tsp. vanilla
1 cup sour cream
1 tsp. fresh lemon juice (optional)
**crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbs. sugar

Directions:
Preheat oven to 425 degrees [F]. In a large bowl, mix all crust ingredients well. Reserve 2 tbs. for garnish. Press remaining mixture onto bottom and sides of a greased round pan. Chill crust in freezer while you prepare the filling.
In a mixer bowl, beat cream cheese and sugar until smooth and light. Beat in eggs one at a time. Stir in sour cream, vanilla, and lemon juice. Pour mixture into prepared crust and bake for 10 minutes at 425. Reduce the temperature to 200 degrees [F] and bake for 45 minutes. Turn off oven heat and allow cheesecake to cool with the door slightly opened, for 3 hours. Sprinkle reserved crumb mixture and chill.

Nothing like a "first post"

I'm ready to divulge my unrestrained addiction to food --cooking, baking, eating, and all. Spending time with my ultimate love, the kitchen, gives me the most pleasurable sensation attainable (and that's an understatement). The kitchen appliances shyly hidden in the cabinets may seem unnecessary but they actually enhance the intimacy factor. With that said, you can take away the fancy gadgets and I'll still be content. It's better to be bare and honest with your lover anyway. My intent with this first post is to give a taste of my unsullied passion for making food and sharing it with others. It seems only appropriate that my first post include one of the joys of mornings (very few for me since I'm definitely NOT a morning person), aside from the gentle kiss of sunshine on your face.


French Toast Bliss



Ingredients:
1 egg
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. sugar
3/4 cup milk
a pinch of ground nutmeg
2 slices thick white bread
a pinch of salt

Directions:
Whisk the egg, vanilla, cinnamon, sugar, nutmeg, salt, and milk until light and frothy. Heat butter on a frying pan. Place a slice of bread into the mixture and let it soak for a minute. Cook until golden brown on both sides. Serve with preferred choice of syrup and a light dusting of powdered sugar (optional).



And also... what makes you think comfort food more than classic Mac N' Cheese? Nothing I can think of at the moment.



Mac N' Cheese for the Soul

Ingredients:
1 package (8 oz.) elbow macaroni
2 tbs. butter
2 cups milk
2 cups shredded cheddar cheese
salt & pepper
crushed red pepper flakes (optional)
**topping:
1 cup bread crumbs
2 tbs. butter
reserved cheddar cheese from above

Directions:
Prepare pasta as instructed. Pre-heat oven to 350 degrees [F]. Melt butter in a sauce pan and whisk in flour. Once the consistency is smooth and lump-free, gradually whisk in milk. Cook until sauce thinkens. Then turn off the heat and stir in salt & pepper, 1 cup cheese, and red pepper flakes (if mild heat desired). Mix with the pasta well. Pour pasta mixture into a well-greased pan. Liberally sprinkle remaining cheese and bread crumbs (mixed with butter) on top. Bake at 350 degrees [F] for 25-30 minutes.