Bulgogi

I got a new roommate, who just flew in from Korea. I wanted to help her feel welcome and at home here, so I made Bulgogi, and then we tried to go to a free Korean concert locally, unfortunately, it was in a small concert hall, and there is a large Korean population (and Korean-speaking RMs) in the area, thus, sadly, there were no seats left, and due to the accursed fire code, we had to leave. However, the Bulgogi was marvelous if I do say so myself.

I used this Bulgogi recipe, from trusy allrecipes.com. I went to buy the sirlion, and looked uncomfortably at the price sticker, when I glanced down and noticed that London Broil (Tyler would like this, I will send him the recipe--and here's where I wink at Launa and giggle) was on sale for $1.50/lb (At Sunflower Market...again, you must go there. There's one by the 60th South mall for all of you Salt-Lakers, AND they are now closed on Sundays. Yep. And they've never sold alcohol or tobacco. It's where' it's happenin')! It couldn't get any better! One thing I noticed though, is that the recipe doesn't call for anything spicey, which to my limited knowledge of Bulgogi, is not Korean, so I added red pepper flakes (although undoubtedly not enough to make it truly authentic haha). When you make this, you'll also want to double the sauce, so it doesn't get dry and let it marinate for a LONG TIME...at least overnight. Also, I just stir fry it, because although there's technically a grill outside 1) it's been raining, 2) it's winter (not that that's ever stopped me from grilling before haha, 3) I don't have any charcoal, 4) that grill is sketch, and 5) we only had 45 minutes to have this dinner party. We are so cool.

Leaks (I'm not even going to start with the puns right now)

I've discovered that I love leaks, and aren't they beautiful? Totally my favorite color in varying shades. I used them in Polish Pickle Soup recently, which was really fun to make because I don't think I've ever cooked with leaks, or possibly ever had them at all, and I've also never had celeriac or parsnips. I like celeriac, what a fun vegetable. Then I also made this great recipe from Everyday Food:

Sautéed Apples and Leeks
From Everyday Food October 2007

2 leeks, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
½ teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4 inch-thick slices and halved crosswise
1 TBS honey
1 teaspoon sherry vinegar or red-wine vinegar

Meanwhile, in a large skillet, heat 1 TBS olive oil over medium heat. Add leeks and fennel seeds; cook, stirring occasionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

*I used a pomegranate infused red wine vinegar and I left out the fennel seeds because 1) I went to three stores and they didn’t have any and 2) I don’t like black licorice anyway, so there. I didn’t add the apples until the very end because I wanted the apples just barely warmed through but not even remotely squishy. I don’t really like cooked apples. I did eat some of Sister Bench’s apple pie this year though, and it wasn’t revolting. She makes amazing pies, she can make even cooked apples almost appealing. Anyway, this recipe is awesome!

Did I mention that my uncle is a part time beekeeper? I've never liked honey until I started eating some of his. I like my honey a little crystallized, it gives it a cool texture and it's easier to scoop out of the jug that way. I prefer scooping to squeezing as far as honey goes.

Exponential Chocolate (don't argue math with me)

CHOCOLATE VORTEX! It really doesn't get much more chocolatey than this. Before Christmas, my ward had an auction to raise money for a group that will give eye surgery to those in need in third world countries, often restoring their sight. Every $20 donated will provide someone with sight, although I think they also correct cleft palates, which is wonderful. I wish I knew the name of the organization for you. Not having spent anything, I decided last minute to put up one of my cakes for auction, thinking to raise five or ten bucks. It sold for fifty! That totally made my day, but now I'm like...this better be good. This is one of my practice cakes, and I think with a little tweaking, this will be my $50 dollar cake. If you couldn't tell, the bidder wanted chocolate. It's a chocolate cake made with chocolate pudding, with gooey chocolate chips in the middle and sugary chocolate crust on the bottom which makes the cake have the perfect crusty on the outside, absolutely moist on the inside texture. Then, it's coated with a chocolate donut glaze, and homemade caramel sauce for good measure. Although, you actually can't taste the caramel very well in all that chocolaty goodness, so I'll either have to make a harder caramel that at least looks like it's there (this one was more of a lacquer that made the cake wonderfully shiney on top of the already shiney donut glaze) and maybe bake some on the inside, or just ditch the caramel altogether because it doesn't have much of a chance, in the competition for attention amidst all the chocolate. What do you guys think? Insanely chocolate chocolate cake, or a chocolate caramel cake. Cast your votes! This guy paid $50 bucks to charity so it's gotta be good!

Blue Plate Diner

Also, one of my very favorite places. You all know that I don't like breakfast food, other than cereal, which lately has been so much more than a breakfast for me (sad for someone that loves to cook, don't you think?), but this place opens my eyes to it, or rather my mouth. Both times I've been there I have been completely stoked and surprised at how well I liked my food. I mean, I don't even like eggs or potatoes, but the corned beef hash, loaded with cheese speaks for itself, and I had a seafood, Havarti, avocado frittata or omlette one time that is quite simply scrumptious, and something that I crave. Mmm. The place is reasonably priced too, so if you're ever in Sugar House, you know what to do.

Jasoh

While on the subject of good places to eat, let's talk Jasoh. Jasoh is a wonderful place in Ogden, in fact, on of my very favorite restaurants. It's on the pricey side, but it is worth it. They make a baked brie which they drizzle with maple syrup and pecans. Divine. Cranberry chutney is still my favorite baked brie crown, but maple is close up there. Sooo good. Also, though it's probably not on the menu anymore, I had this superb crispy mango duckling. I was beaming as I ate this. I have never had duck cooked so perfectly (it's easy to dry out) but it was roasted to perfection, falling of the bone, and the sweatness of the mango...oh man. I also had a great seafood stew there. Aren't scallops nice, I mean, really? What a sweat tender meat when done right. Duck is really perfect when paired with something sweet (but what isn't?). I once had a good duck salad at Gretchen's at the Sun Valley Lodge, which had orange in it. That was good too. I strugled to finish it though because it was the first time I'd eaten duck, and there were really cute one's just outside.

Maesto's Gelato Cafe

Can I tell you that I couldn't possibly be happier that gelato places keep popping up. Provo is littered with frozen yogurt places (like one per every coffee shop that would be in any other town), and don't get me wrong, I love yogurt in about every which way you could serve it, but there's something about gelato that is extra special. So this gelato place is called Maestro's Gelato Cafe. It's got a cute little atmosphere, I'm pretty sure that the art work inside it was student work that was hanging in the H-FAC last semester. It's cozy/chic. My roommate threatened me that if I ordered chocolate hazelnut, she'd made me go to Spoon Me (the frozen yogurt place that made me so angry with their loud music that I cried) every day this week, so instead I ordered some sort of citrus gelato with a predominant grapefruit flavor, and mascarpone gelato. Wow. Two of my favorite flavors--grapefruit and cheese. It hardly gets any better. I do love choclate hazelnut gelato though. It's always my conundrum at a gelato shop. There are so many beautiful enticing flavors, but sometimes it's hard not to pick a tried and true comfort food of so many years. On a side note, I'm wondering if I'm allergic to Braeburn apples, my soft palate was stinging in a wierd way as I was eating one, but I'm fine now. Odd.

Hug Hess

It is sometimes disappointing to find out that things you remember from your childhood, are not always as good as you remember them, but there are some things that even as a child, you had the sense to comprehend just how great they really were. One such thing is the beer bread and the raspberry butter at Hug Hess cafe in Ogden. The bread is sweet, and the butter doubly so. Definitely something that permeated into my more adult palate. I think I grew out of their entrees though.

Comfort Food

Now, this photo wasn't my actual sandwich. Would that I had taken a picture, because a pastrami sandwich really is a thing of beauty. It reminds me of good times and good friends. These thinly sliced strips of meat piled high with melted Swiss and a bit of mustard are hearty, and scrumptious. Good way for me to get some iron too! So Warren's, or Dylan's drive-in...though I'm against their having two names, is an underrated, surprisingly fabulous fast food joint. I was very pleased with my pastrami. The only improvement that could have been made was better bread. Rye would nice.

Manouche Swing!

I bought this Album a couple years ago for one of my buddies. My favorite gifts to give, are the one's that I secretly want. My mommy gave this album to me for Christmas, and it makes me so happy. Really, I just pop it in and start smiling, in spite of any long list of complaints that I probably shouldn't spout off, or even have (including the textbook racketeers!). Gypsy Swing, or Manouche Swing is a blend of Gypsy virtuosity and American jazz. It all began with Jean-Baptiste 'Django' Reinhardt. He was born into a Manouche family, which is a nomadic people that live around France and other nearby countries. Django began playing the guitar and became an up and coming musician in the dance hall scene, even though he couldn't read music. One day his caravan caught fire, and he was badly injured, losing the use of two fingers, but he soon started to play again and developed a personal style that only made his music more captivating! In the 1930's jazz was getting big in France, and Django started playing in jazz clubs, mixing his Manouche music with the jazz that had been so influencial. Anyway, typical manouche ensembles seem to have an accordion, a bass, violins, guitars, ya know, whatever. I just love accordion, seriously puts me in a good mood, and gypsy violin is astounding. I don't think you could find a better album if you tried.

Gyoza

I had a great time making gyoza with some friends recently, and then eating more gyoza with more friends at another shabang (I got to eat both Chinese AND Japanese food on New Year's Eve :) ) I wish mine looked as pretty as these, but they were so good, let me tell you, and the sauce is handy to have around, goes great on sticky rice. My former roommate has me hooked on rice cookers...why cook it yourself when it always turns out sub-par? I don't know why this rice cooker buisiness is such a new thing to me. My roommie moved, so it looks like I need to take a little trip to the DI and see if I can land me a cheap rice-cooker.

No Line on the Horizon

I'm so stoked for this! U2's new album, No Line on the Horizon, is coming out March 2nd. 'Nuf said!

Greek Soupa Avgolemono

You all know that I love me some Greek food. This soup is so simple and delicate, and it has so much more intrigue than just any ole cream soup. I got the recipe from this awesome cookbook I borrowed from my mom called Betty Crocker's New International Cookbook. It's been snowing all day, and the roads are much too dangerous to venture forth, so I've been thumbing through this book and avoiding driving to the grocery store, and luckily this recipe caught my eye and I had all of the ingredients, which saved me from a culinary drought. I just got back from Christmas so the pickins were slim over here. Here's the recipe for ya:

"1 can (46 oz) chicken broth
1/3 cup uncooked regular rice (I’d soak it and rinse til clear if I were you)
1/4 teaspoon salt
2 eggs, beaten
3 TBS lemon juice (I used lime juice)
2 TBS snipped parsley, chives, or mint

[it’s a snow day, so I just used the dried mint that I have]

Heat chicken broth, rice, and salt to boiling in 3-quart saucepan, stirring once or twice; reduce heat. Cover and simmer until rice is tender, about 14 minutes.

Mix eggs and lemon juice. Stir 1/4 cup of the hot broth mixture into egg mixture; stir into broth mixture in saucepan. Cook and stir over low heat until slightly thickened, 2 to 3 minutes. (Do not boil or eggs will curdle.) Garnish each serving with parsley."

If you wanted to make it meal, I bet you could add shredded chicken and diced veggies to it (don't let them get soggy like they are in canned soup, I can't handle that!) and it would be simply wonderful.