toast two ways

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I love trying different toppings on toast. It’s not just butter and jam on toast now.. there are so many other things you can put. Here are two different ways from Bon Appetit to make toast more interesting and tasty. The first is savory toast with Greek yogurt, radishes & scallions. I like the freshness and crunch from the radishes & scallions. The second is scandi toast with butter, smoked salmon and cucumbers. Smoked salmon is so good and tastes good on anything. If you’re bored with butter & jam, try these recipes! :)

Recipes for savory toast and scandi toast courtesy of Bon Appetit:

http://www.bonappetit.com/recipe/savory-toast

Spread sprouted sourdough or whole wheat toast with Greek yogurt. Top with shaved radishes, sliced scallion, and flaky sea salt.

http://www.bonappetit.com/recipe/scandi-toast

Spread pumpernickel toast with salted butter. Top with smoked fish and cucumber coins.

a perfect meal by the pool

I love long weekends especially when I get time to relax by the pool. It’s the best when you lay out and lounge around, and of course eat delicious food! I wanted to make some kind of sandwich and already had shrimp at home so I decided to make shrimp rolls. This recipe is easy and quick- you can also buy cooked shrimp to save time. I liked how fresh the shrimp tasted with the lemon juice & chives. The rolls along with radishes, pineapple slices & beer made for a wonderful meal by the pool. Happy Labor Day- hope everyone had a great weekend! :)

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Recipe for mini shrimp rolls courtesy of:

http://www.bonappetit.com/recipe/mini-shrimp-rolls

Ingredients:
Kosher salt
1 pound medium shrimp, shelled, deveined
1/4 cup plus 1 tablespoon mayonnaise
1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped fresh chives
1 tablespoon grapeseed oil
1 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
Freshly ground black pepper
24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin’s potato rolls or King’s Hawaiian)
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup celery leaves or crushed potato chips

Directions:
Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2–4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill.
Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

go here: Commissary

If you haven’t been to Commissary yet, you should go soon. It’s the new restaurant from Roy Choi, located on the second floor at The Line Hotel and it is beautiful! Roy wrote on his Instagram that he was “building a country club for the public” and he delivered. You’re inside a spacious greenhouse, surrounded by plants and the glistening sun. It’s like a magical scene from a movie, like you are in a secret garden. The cocktails are served in big plastic cups, the service is great, and the food is beautifully styled on pretty plates that I want to steal. The food is flavorful and rich, complimented with savory sauces. I have gone twice now and I loved the ambience and food. The restaurant is next to the pool so next time, I plan on laying out for a bit and then enjoying another delicious meal. Well done, Roy Choi! :)

1
grilled corn with parmesan, kochukaru, yellow sauce, red sauce

2
deviled eggs with chives, cayenne, sweet relish, red onion

4
seared scallops with lemon and green sauce

3
simply beautiful

spicy cold noodles with kimchi

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On a hot summer day, it’s nice to have a bowl of cold noodles to cool you down. This dish is easy to whip up if you’re in the mood for something simple and spicy. You can add as much hot red pepper paste as you want depending on how spicy you want it and you can garnish with whatever you have. I did a simple garnish of perilla leaves on top but you can also add cucumbers, radishes & a hard boiled egg.

Recipe for Spicy Cold Noodles with Kimchi courtesy of:

http://www.koreanbapsang.com/2011/07/kimchi-bibim-guksu-spicy-cold-noodles.html#.U2fz3lVdWJk

Ingredients:
8 – 10 ounces somyeon (somen) noodles
1 cup thinly sliced kimchi (fully fermented)
1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
1 tablespoon soy sauce
1 tablespoon corn syrup (use honey or more sugar if unavailable)
1 tablespoon sugar
2 tablespoons rice or apple vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds

Optional garnish:
4 perilla leaves, kkaennip, thinly sliced
(or cucumber or lettuce, thinly sliced)

Directions:
Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional vegetables and serve cold.

my first time making a galette

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I was excited to try making my first galette and found this great recipe from Bon Appetit- a galette with swiss chard & mushrooms. Galettes are so pretty especially ones with fruit (that will be my next challenge). So I took the easy/lazy route and bought dough from the market instead of my own. I’ll try making my own dough someday but why make it when it’s ready for you? :) This galette was fun to make. It’s like making a pizza and you can be creative with your toppings. It didn’t turn out as pretty as I wanted it to be but it tasted good! It was savory and the herbs added a fresh touch. Can’t wait to make more galettes! :)

Recipe for swiss chard & mushroom galette courtesy of:

http://www.bonappetit.com/recipe/swiss-chard-and-mushroom-galette

Ingredients:
WHOLE WHEAT DOUGH

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar

GALETTE
1 cup ricotta
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)

PREPARATION
WHOLE WHEAT DOUGH
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

GALETTE
Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

simple pasta: garlic spaghetti with herbs

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Sometimes the simplest recipes make the best meals. I did my classic google search by typing in ingredients I had at home and found this simple but amazing recipe. You just chop up garlic, basil & spinach and sautee with butter. Add in spaghetti & top off with cheese. It can’t get any simpler than that.

Recipe for garlic spaghetti with herbs courtesy of:

http://pinchofyum.com/garlic-butter-spaghetti-with-herbs

Prep time: 15 mins
Cook time: 15 mins

INGREDIENTS:
1 lb. whole wheat spaghetti
6 tablespoons butter + more for serving
8 cloves garlic, minced
1 large bunch basil, chopped
1 large bunch baby spinach, chopped
2 teaspoons salt
1 teaspoon black pepper
Parmigiano Reggiano cheese for topping

INSTRUCTIONS:
Cook the spaghetti according to package directions.
Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.

easy to make blueberry crumble

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I love being inspired by other foodies. I get so amazed by some people’s photos. My mouth waters after seeing certain pictures because they just look that good. I saw a beautiful photo from @meatballssmama recently where she made a blueberry crisp. Just look at it and start drooling. It looks amazing! http://instagram.com/p/qe-HmZh9mO/?modal=true

Ever since I saw it, I have been wanting to make/eat it and when I have a craving, I won’t stop until I have it. So I finally got to make it and I found a really simple recipe with ingredients I already had at home. The blueberries get really juicy and sweet and it balances out with the crumble on top. It’s best to serve hot and a scoop of vanilla ice cream wouldn’t hurt. Thanks to @meatballssmama for the inspiration!

Recipe for blueberry crumble courtesy of:

http://leitesculinaria.com/81109/recipes-blueberry-crumble.html

INGREDIENTS
For the blueberry filling
12 ounces (about 1 pint) fresh blueberries
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Vanilla ice cream, preferably homemade

DIRECTIONS
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble

3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or even on the bottom (see LC A La Mode Note above).

Delish Thoughts featured on The Savory!

Please check out my interview on The Savory!

http://www.thesavory.com/food/confessions-food-prnographer.html

So happy & honored to be featured! I am so thankful for all the love, support, encouragement from my friends, followers, fellow foodies, strangers. I’m lucky to be be able to eat delicious food, to have fun moments going out to restaurants with friends, and to have friends who are willing to eat my food and give me feedback.

:) :) :)

best hangover soup: Han Bat Sul Long Tang

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I am a big fan of LA Eater’s posts. They provide great lists that I follow. I love it everytime they release new lists and it makes me want to go and try the places they recommend. They posted this recent list- 13 beef soups that will make your hangover disappear- which is brilliant and so helpful! However, one restaurant is missing… come on LA Eater, how could you forget the king of all beef soups! Han Bat Sul Long Tang has the BEST beef soup in town, hands down. It is such a simple meal- soup, rice & kimchi & radish but it always hits the spot. And let me tell you, it has saved me several times from the worst hangovers. I don’t know what it is but that first spoonful is always so amazing. It’s weird to be so thankful for a bowl of soup but it’s true. There is no other sul long tang that cures me like Han Bat and I have several friends who agree that they have the best soup. So trust me, if you have a hangover, get yourself over to this place and it will help. :)

http://la.eater.com/archives/2014/07/10/13_beef_soups_that_will_make_your_hangover_disappear.php

pizza with fresh figs, ricotta, thyme & honey

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I was bored last night and when I’m bored, I like to cook. I decided to try making this recipe I found for a pizza with figs.. never thought I would be eating figs on a pizza. This recipe is really simple. I just bought the pizza dough at Trader Joe’s (they have everything!). You lay out the dough and just place the sliced figs on top along with thyme, salt & pepper, and olive oil. Then before you serve it, drizzle some honey on top and you’re good to go! It’s a very interesting combo and I liked the juiciness from the figs. I’m going to add more figs next time. Oh and I also left some for my roommates to try but then they all fell on the ground… oops. So there will definitely be a next time :)

Recipe for Pizza with fresh figs, ricotta, thyme & honey courtesy of:

http://www.wholeliving.com/144913/pizza-fresh-figs-ricotta-thyme-and-honey

Ingredients:
Whole-Wheat Pizza Dough
1/4 cup fresh ricotta cheese
Fresh thyme, chopped
3 sliced fresh figs
Salt and pepper
Olive oil
1 tablespoon honey

Directions:
Place pizza stone or inverted baking sheet on rack in top third of oven.

Heat oven to 450 degrees.

Transfer stretched dough to parchment.

Dot dough with ricotta cheese. Top with thyme and figs. Season with salt and pepper; drizzle with olive oil.

Transfer to oven: Slide parchment onto
stone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp. Drizzle with honey.

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