Category: Dinner

pork roast dinner

roast pork dinner 1

I’ve been feeling a little homesick for Ireland these past few days. Am I allowed to use the word ‘homesick’ if I’ve never actually lived there? I’ve visited there so many times, it’s like I’ve lived there. Seriously, nearly every page of my passport has green ink on it! I should really just get an Irish passport already, I hate waiting in the Non-EU line at customs! I tried going through with Kevin before, but nope, they accepted him and I was told to go back into the Non-EU line. So I waited and waited and when I finally reached the Customs official, he asked me where my husband was. Next time Kevin, you’re waiting with me! I don’t know where this sudden longing to be back in Ireland is coming from. Maybe it’s because we’ve been drinking loads of Barry’s Tea and we don’t have proper biscuits and snacks to have with it. HAHA. Maybe it’s because we know we won’t be traveling much this year and that makes me miss my in-laws a bit more than usual. But anyways, this desire to be in Ireland has inspired me to cook Irish dishes all week. Sometimes, I feel bad for only making Korean or Italian dishes at home. Meat and potatoes have turned into kimchi and rice or pasta and salads in this house. So I dedicate this week to you my dear. I’ll cook all your favorite dishes, save for Steak and Kidney Pie. I still haven’t a clue how to make that. (more…)

pasta alla norma

One thing I look forward to every week is making lunch for my mom at our house. I think she loves it too! 😉 She’s a pretty busy lady, so in the short time we have together I make sure to prepare a lovely 3 course meal – starter, main and dessert. This way, I know she’ll leave with a full and happy belly. Oh and I always send her off with a hot cappuccino to-go. I literally buy those disposable coffee cups with lids from Costco, just for her cappuccinos.

Two weeks ago, I made my mom a fresh zucchini salad, pasta all norma (eggplant spaghetti) and fruit salad of peaches, nectarines and plums. (All made from seasonal produce from the farmers market.) She liked the zucchini salad so much I made it again when the whole family was over for lunch. Although the eggplant spaghetti was tasty and looked pretty, I wasn’t completely satisfied with it. I was short on time and skipped 2 important steps in the recipe and well, while the eggplant should’ve broken apart and become creamy in texture, it remained intact and was quite watery. She didn’t seem to mind, but I told myself I’d have to make it properly for her the next time. (more…)

bruschetta

lovedove tomatoes

Now that you’ve made the ciabatta from yesterday, all you need are juicy sweet tomatoes. These are the tomatoes I picked up after lunch at the Love Dove Farm stall at the Howard County Farmers Market. Aren’t they just gorgeous? I grabbed a pint of Sun Gold tomatoes and a pint of Black Cherry tomatoes. I could snack on them all day.

Farm stalls are overflowing with all different tomato heirlooms and varieties during the summer. Once you’ve tried fresh picked tomatoes off the vine, the ones you find year round in the supermarkets won’t do. It’s hard for me not to pick up a pint or two when I’m out at the farmers market. When using such delicious produce like farm fresh tomatoes, it’s best to keep whatever dish you’re making as simple as possible. You want the natural sweetness and bright flavors to shine. A great dish to show off summer tomatoes is Bruschetta. Here are a few different ways I dress my tomatoes. (more…)

ciabatta…i made one from scratch!

ciabatta ingredients

Why is bread making so daunting? It really shouldn’t be. I’ve made plenty of quick breads at home like scones, biscuits and Irish brown bread without a problem. But you see, they don’t require yeast. There’s something about using yeast and letting things proof for a long time that puts me off of making those types of breads. (more…)

shabu shabu (how my family makes it)

shabu shabu table

Every summer when all of us are in town, we head over to my mom’s house for a Shabu Shabu feast. It’s become sort of a family tradition. This year, Kevin and I volunteered to host the meal at our house. Shabu Shabu or Hot Pot is so simple to make. All you need is a good broth and the rest, you cook at the table as you eat. If you haven’t had hot pot before you are missing out. It’s kind of like Korean BBQ in that you cook it at the dinner table. But instead of a grill, you cook your food in a bubbling boiling stock. You place raw ingredients like meat, fish, shrimp, vegetables into the broth and once they’re cooked you can take it out, dip it in sauce and eat right away. (more…)

sugo di pesce spada (swordfish tomato sauce)

swordfish pasta plated

Here is another fantastic summer pasta dish that I love making at home – pasta with swordfish (a typical dish from Southern Italy and Sicily). You can find swordfish at the fish counter in most supermarkets these days. Whole Foods always has them. If you tried the steak seasoning from my last post and have left over anchovies that you weren’t sure what to do with it, this recipe is for you.

Pesce spada is Italian for swordfish, literally fish spade. Whenever I hear the word spada, I think of my friend from university who studied abroad with me at Università per Stanieri di Siena. She was telling me about her excursion to San Galgano, a medieval city 30 minutes or so outside of Siena, famous for the legendary sword in the stone. They say it’s where the story of King Arthur and Excalibur originated. She told me that she saw the spade in the rock (spada nella roccia) and I could not stop laughing. I never heard it called that before – the sword in the stone sounds much cooler. 😉

Speaking of friends from Università per Stranieri di Siena, a good friend of mine, who I met there while studying abroad, is getting married this weekend in Oregon! So greetings from Portland guys! We’ll be here until the weekend and I can’t wait to share with you our experiences and all the great food we eat when we get back. (more…)

pesto genovese

pesto plated

I used to make pesto so often, anytime we had guests over for dinner, they’d assume I would be serving it. I couldn’t help it – It’s fragrant, tasty, and extremely easy to make. If you tried the spaghetti carbonara recipe I posted, you’ll know when I say something is easy – I mean it!

Pesto originates from Genoa (Genova in Italian) in Liguria. One of my Italian professors at university was from Genoa and she would tell us stories about how as soon as you land at the airport you can smell the fragrant basil in the air. How wonderful is that?! So one summer when Kevin came to visit me in Italy, we took the train to Cinque Terre in Liguria and I had my very first plate of pesto alla genovese. It was delicious and I try to replicate that exact dish whenever I make it at home.

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yakisoba and tsukemono

A few months ago, I decided to have themed cuisine weeks at home. The plan was pick one cuisine and cook at least one dish from that cuisine a day for a week. It was a lot of fun and I was able to experiment with recipes and dishes I had always wanted to try. We made it through 4 weeks (Korean, Japanese, Italian and French) before I started getting lazy. Although this was an attempt to broaden my culinary skills and palate, most of the meals I cook at home tend to be Korean or Italian anyway, some weeks weren’t as adventurous as others. I gained some weight during French week (We drank wine every night and went through a good amount of butter – it was glorious!). I really enjoyed Japanese week and I find myself making Japanese regularly these days. Here is one of my favorite recipes that is extremely easy to make – Yakisoba.

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spaghetti carbonara

carbonara plated

A dish that I make quite often in our house is Spaghetti alla Carbonara (aka breakfast spaghetti). It doesn’t require much cooking and uses very simple ingredients. This is all I need to make lunch for two. By the way, when you get to the rind of your parmiggiano cheese, don’t chuck it! I’ll show you how to use it in soups like Pasta Fagioli or Pasta Ceci.

carbonara ingredients

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simple ingredients for lunch

Trying to use up the last of the produce I have in my fridge before we go out to the markets again this weekend. Unless I’m throwing a dinner party, I don’t have meals planned out in advance. I usually open my pantry and my fridge and make something on the fly. Before you start thinking I’m some kind of Iron Chef, let me be clear – I’m not whipping up culinary masterpieces! When I say ‘on the fly,’ I’m talking spaghetti aglio, olio e peperoncino, rice and egg, pasta with tuna, lemon and parsley, poor man’s bibimbop (rice, stir fried carrots and scallions in sesame oil, can tuna, fried egg, with bibimbop sauce) …very simple and easy dishes. In order to do that, I pretty much keep these items in stock – onions (scallions, shallots, anything in the onion family), garlic, parsley, carrots, lemon, can tuna, eggs, pasta and rice.

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