As I said in my “Introduction” post, this should really be the easy part – but I’ll explain why I think you should have answers to all of these questions before you get any further with your feast plans, if you want to make your life easier. Questions: Who are you serving? What is your…
Category: Meals
Feasting 101: Introduction
I enjoy feeding people. Sometimes I like to see how many people I can feed at once and how many dishes I can provide. This is not the sort of thing I expect most people want to do – it gets a little crazy and takes a LOT of work. But even if you don’t…
Christmas Eve “Around the World”
To make the day pass faster without losing any of the anticipation, our Christmas Eve tradition is to pick a cuisine from around the world and spend a good portion of the day making a feast, which we then eat by candlelight. This year we’re “travelling” to Wales!
Turkey Apple Breakfast Sausage
My family likes to make a big breakfast for holidays or other special occasions where we’re all up late at night talking with friends and want to extend the social experience into the next day. It’s often more of a brunch by the time we all get out of bed and get the meal together,…
Orange-Vanilla French Toast
I’m fine with basic french toast, but this is a step above – fragrant with orange juice & vanilla, with a creamy batter that balances great with sourdough bread.
Cabbage Kimchi – 배추 김치
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 – Oi Sobaegi – 오이소박이
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 to serve as a side dish. You will want to use small, firm cucumbers. The filling ingredients are up to you – chives, radish, and…
Gamjajeon – Korean Kimchi Potato Pancakes – 김치 감자전
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 likely to get. To friends who’ve never eaten Korean food but are more familiar with Eastern European cuisine, I’ve said kimchi is like sauerkraut but…
Kimchijjigae – Kimchi Stew – 김치찌개
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.
Quick & Easy Homemade Pickles
Jump to recipe I first tried this recipe as part of the Amish menu for our Amish vs. Cyborgs party. I’m not sure it quite qualifies – it doesn’t involve any arcane traditional canning methods, just a bit of slicing, stirring, and sitting in the refrigerator. The only problem with making this recipe and sharing it…
S’Mores Cheesecake
This may not be as “American as apple pie” but it’s close, and a lot less work to put together. I made this last for our community garden’s bake sale, where it was very popular with the kids and the adults. It’s one of the easiest cheesecake recipes I have, especially if you decide to…
Mexican Chocolate Chiffon Ice Cream
If I’m going to make homemade ice cream, I don’t want to make something that I can buy in a store, especially if store-bought would generally taste better. But I still prefer to keep it affordable and fairly simple. Great chocolate ice cream should be rich and creamy, obviously – but making it better than…
The Kitchen Tourist 
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