GochuJang is a Korean sauce that is kind of new to me. It is a red chile paste that contains glutinous rice, fermented soybeans, salt and sweetener. It has a pretty unique flavor, it’s super thick and is pretty strong – meaning it really needs to be stirred into something to make a sauce or marinade ratherRead more
There are so many recipes out in the world it’s rare that I have a single recipe on repeat. Of all the recipes I’ve made I think this next recipe is one that I have gone back to make the most. It’s my go to dish for a dinner party. It’s delicious, unexpected and best ofRead more
I find that lemongrass is kind of an odd thing. For being a stalk of grass I find it really strange that it carries such a citrus scent and flavor. Lemongrass is used as an herb in Asian cuisine (which is how the next recipe uses it) but also as a medicinal herb in IndiaRead more
For my last post I used mushrooms, I had a few left over so I decided to put them to use. If you might recall I said I really don’t like eating mushrooms, but I do really like sauces made with mushrooms…so I went ahead to make a pretty popular mushroom sauce. And while typicallyRead more
I usually try to follow the directions to the recipes I make as close to exact as I can. For whatever reason this next recipe I failed at doing that. BUT luckily for me, Matt and the kids, who all ate this next recipe, it still worked out!
This next recipe had been an ongoing process for about a month. Reason it took so long is because it involved curing meat! Something completely new to me but given my love for cured meats I was extremely excited when I opened up the next cookbook and saw what I was going to be doing!
So loyal readers will remember last summer I made a crazy amount of soup recipes…at exactly the time of year you don’t actually want soup. As it just so happened the stars aligned and cookbook after cookbook I opened to find I had tagged a soup recipe. Well this summer instead of finding I hadRead more
Ramen is awesome! I love ramen. I love it’s richness. I love it’s complexity of layers of flavors. When I see a bowl of ramen I smile. It is my comfort food. It’s like a hug of deliciousness. I have been crafting my own recipe for ramen for the past month. Trying out different things andRead more
In my last post I gave the spoiler that the next recipe is for a sandwich. It comes from a cookbook that I have had a lot of great recipes from so far…so definitely one to think about purchasing if you are into having cookbooks with really yummy recipes. We had a yard full of hungry swimmersRead more
Full disclosure. I love ramen. I love to make ramen and I love to eat ramen. This was not my first or last time making ramen. It is complicated – I equate it to chemistry. You have to have your measurements correct and your temperatures dead on. Due to the complexity of the recipe IRead more
I had to plan ahead for this next recipe, since the marinating time was 3 days!! The recipe came from the book: In The Charcuterie. The recipe tagged was for Pork Brochettes with Herbes de Provence. (sounds fancy!)
I have to say I am so far really impressed with the next cookbook. It’s called Great Pub Food: Make Home Your New Local. Everything I have tried from the book, including the Beef and Guinness Pies I made last time I used this book, have been great! Perhaps it would make a great Christmas gift for someoneRead more
It has been fun now that I am getting back to cookbooks I have already visited and comparing to what I made the last time round. Last time I used this cookbook I made a BBQ burger, you can read all about it here.