All posts tagged: Recipes

autumn | design

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Nothing is like autumn. Saying adios to 90 degree heat and the ever persistent humidity that creeps into my hair sending it whisping all over my head like a maniac’s crown  gives me a renewed energy. Saying hello to crispy weather, comfort foods and colorful ginkgo leaves makes it all worth the torture. It is the best part of the year and the part I wait (somewhat) patiently for during those other three seasons. This autumn: I’ll be making amazing things in the kitchen (and probably some disasters as well 🙂 ). Going to new places (getting my Vitamin D). And getting the most out of this weather. My Pinterest page has exploded with ideas, itineraries and designing the most autumnist of autumns. I will rule Autumn 2016.     to make wild mushroom lasagna by delallo kimchi udon stir fry by pickledplum savory tomato tarts with goat cheese by yellow lemon tree weeknight vegetable curry by smitten kitchen portuguese chicken with crispy potatoes by feasting at home last but not least, korean spiced chili from hapa …

Vegan “Buttermilk” Biscuits

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There is really no easier way to incorporate some vegan baking in your life than making biscuits. I’ve made them with coconut oil, olive oil and vegan butter and I like them all the ways. But, this recipe tastes the most like real buttermilk biscuits  and yay for that. These flaky, sky high biscuits are the perfect little additions to your breakfast, brunch or breakfast-for -dinner (the best meal on the planet). NOTE: Remember to keep your ingredients cold, as with any biscuits, but beware the vegan butter melts much quicker than regular butter. Refrigerate before adding your almond milk if you think it’s melting too fast. Work quickly but do not overwork. Stop mixing as soon as it’s combined. You want those puppies to rise, not bake into flat rounds of sadness. Recipe adapted from: Smitten Kitchen Ingredients: 2 1/4 cups of flour + more for the counter 1 tsp of sugar 1 tbs of baking powder 1 tsp of baking soda 3/4 tsp of salt 9 tbs of vegan butter (I use an Australian brand, Better Than Butter. There’s no palm …

Cornbread Waffles with Kimchi & Eggs

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I recently redid my kitchen basically because my toaster oven died. The old girl served me well for three years but it just couldn’t handle my cooking prowess anymore.  My upgrade was exceptionally larger and could no longer go on top of my bitty refrigerator anymore. So I had to buy a new table to fit the new oven. The new island transformed my kitchen from boring to modern and fun. And my new oven came with LOADS of free stuff including baking sheets, a pizza pan, roasting pans, muffin pans, an electric food scale AND a waffle maker! Korean “service” never ceases to amaze me! (service = free stuff!) I have been pinning waffle recipes like crazy and decided that this weekend was the weekend to break that waffle maker in. I was craving savory and so I settled in on a cornbread waffle recipe to hit the- rainy Saturday brunch -spot. NOTES: These are best eaten the day you make them but I froze a bunch to toast up and slather with butter later. …

Creamy Tofu Soup

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The air is frosty already and the leaves are beautifully shriveling. Comfort of food is needed. Otherwise, I have to turn on my floor heater (which is ah-mazing) and spend all my food money on heating. Frankly, I’d rather spend it on ingredients. SOUP! It is soup time in the world of South Korea. (Actually, Koreans eat soup all year long for damn near every meal, but I’m working with my sensibilities.) Cold weather means soup to me and since I’ve grown to like tofu and don’t buy cream anymore, it seemed like the perfect consistency for a cream alternative. This was a kitchen experiment so the amount is quite small, perhaps enough for two bowls of soup. You can always double the recipe or add alternate ingredients to bulk this puppy up. The soup is basically a nondairy cream alternative that can be used as a base for creamy soups. And it tastes goo-ood. The trick is to take away the tofu smell-taste. That’s where the garlic comes in! Garlic covers a multitude of sins in the …

Happy Birthday, Une Peach!

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Just like in real life, my birthday wish is a bit belated for Une Peach. 🙂 In April I passed a year since my first post on this blog. It’s been a fun year as I continue to try and find the right voice and the right posts for it and I have loved thinking about how I want it to evolve. It’s like a living thing sometimes. The next year I will really be working towards weekly posts and more “lifestyle” and less “total food glutton.” But, ironically or not, this post will continue my total food glutton routine as I celebrated the year with a baby Nutella crepe cake! Want to make one? It’s pretty adorable.

Artisan Bread

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Think you can’t make bread?  Well…maybe you’re right. I mean, you know yourself pretty well, I’m sure. But, if you’re willing to give it another shot may I suggest this super duper easy artisan bread recipe?  I literally made two full loaves within a few hours. |Would have been less if I had a proper oven.| I made these two loaves thinking I’d use them both for my Thanksgiving soiree.  And just like all my best laid plans, I ate it. I ate an entire loaf by myself before Thanksgiving ever begun. I think that is a testament to how delicious this bread is. However, it might just be a testament to my lack of self control. Ingredients:  1 1/2 cups warm water 1 package yeast 1 teaspoon salt 3-3 1/2 cups flour |can use either AP or White Whole Wheat| handful of cornmeal to coat the pan |optional| spices and garlic salt Directions: Dump your yeast into the warm water. Make sure its warm enough to wake up the yeast but not scalding so it doesn’t …

Reminiscing | Thanksgiving 2013

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  Last Thanksgiving was wonderful (except for my ever present sinus infections) because almost all my plans came to fruition. I was very happy with the state of my cooking and deco. So happy, in fact, I neglected to take many pictures of the food.  It wasn’t until I was stuffed and watching National Lampoon’s Christmas Vacation that I realized my photos were poo. I won’t make that mistake this year but I will be making beaucoup plans again. Since so many things worked out last year the menu will be very similar with some additions! Enjoy last years warmth and fun through these pictures! I can’t wait to show off the full spread this year as well! Mains Roasted Chicken (turkey is crazy expensive here) Spanish Tortilla, brought by Mikey’s lovely girlfriend. Thyme pull apart rolls, I substituted thyme for chives Glazed carrots Garlic and chive mashed potatoes Sweet Potato Medley (a baked mix of sweet potato, walnuts and cranberries with brown sugar and butter)  Baked acorn squash  Gravy Green Bean casserole, Starters Cheese Brie, English …

Roasted Corn Soup + Bacon Fat Croutons

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What makes this soup so kick ass is the flavor. The roasted corn and garlic make a partnership made in taste bud heaven. And that’s before you add in the sauteed onion and yellow squash and top it with all that is good in the world: bacon and toast cooked in bacon’s glorious leftover. Ingredients: 3 ears of fresh corn 6-10 cloves of garlic, whole olive oil for cooking fresh pepper + salt to taste cayenne pepper 1 large yellow squash, cubed 1 small yellow onion, diced 1 cup of stock 2 cups of (soy) milk chunk of stale bread, preferably French or Italian, cubed 1 teaspoon Italian seasoning 4-5 strips of bacon handful of chopped chives Directions: Preheat the oven to 350 degrees. Place corn and garlic cloves on a baking sheet brushed with olive oil, and seasoned with pepper and cayenne pepper. Roast the corn for 15-20 minutes. Meanwhile heat olive oil in a large pot and saute your onions and squash until soft. Season with salt and pepper. After the corn is out of the …

Bacon + Guac Springrolls

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I basically wanted to shove some salad into a spring roll but I had a bunch of things in my refrigerator that needed to be eaten.  Why not just throw it all in there? I thought.  Sure! I told myself. I can buy this really thick cut bacon in Korea and it works really well for these rolls but any bacon is going to taste great.  Depending on how many folks you have to eat this will cause the amounts you need to vary.  The ingredient list and directions are quite simple. Ingredients: green onion carrot red pepper yellow pepper sprouts guacamole: 1 avocado, juice of 1/2 a lime, 1/4 cup of diced red onion, cilantro, salt + pepper thick cut bacon spring roll wrappers Directions: Place spring roll wrapper in hot water until soft, place on a flat surface. Add your ingredients and carefully roll tight but not so tight it rips. Hint: I tried different ingredient placement to see what worked best. Put your guac on top of other ingredients and cover it …

Beetroot | Quiche

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As soon as I saw this recipe I wanted it in my stomach. I saw that color and I saw that crust and I knew it had to be made in my kitchen. I wanted to add goat cheese to this recipe but my hookup is all backed up. It’s probably a hard thing being the only organic goat cheese operation in Korea.  So I substituted tofu for the cheese because I just wanted to give the eggs some creaminess.  The crust is whole wheat white flour but I’ve made it several times with white flour. The beets taste mildly sweet and blends with the eggy creaminess and crusty dough like the best of middle school friends. Ingredients: 3 large beets 2 eggs 1 cup of soft tofu 2-3 pieces of cooked bacon | optional fresh oragano salt + pepper to taste recipe for buttery pie crust | I substituted whole wheat white flour and added 1/4 more ice water. Directions: Peel your beets, brush with oil and place in aluminum foil. Bake in an oven …