This is an old-fashioned dish that blends Native American and British ingredients and techniques to make something that is light and delicious and complements a traditionally heavy Thanksgiving dinner very nicely.
Our church just started a cultural studies series on the Feasts of Israel and I’m providing festive Jewish food to go along. Until we get into the specific feasts, I’ve … Continue reading
Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.
Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough … Continue reading
Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is … Continue reading
Traditionally made with pork or tuna, I’ve included a vegetarian option for this popular Korean recipe. This is one recipe you don’t want to make unless you have leftover kimchi – if you try to make it with fresh kimchi, it simply won’t have enough flavor to make the broth taste right.
I knew I wanted to include chocolate cupcakes for my party – when I found these in a book of recipes from famous international tea rooms, I couldn’t resist the … Continue reading
Here’s the richest of the tea-flavored ice cream recipes I made for my Mad Hatter’s Birthday Party. I tried a cardamon flavored recipe last year – I definitely liked this better with the richness of the mixed spices and tea. The texture is so rich and creamy my sister described it as “buttery creamy.” As an infused custard, there are a few extra steps, but I think the flavor makes it worth it for a special occasion.