Category: Cuisine

Ladyfingers

yields 24

Ladyfingers

Equipment

  • pastry bag w/ 1/2″ round tube

Ingredients

  • 2 eggs separated
  • .3 cup white sugar
  • 7 Tbsp all-purpose flour
  • .25 teaspoon baking powder

Instructions

  1. Preheat oven to 400 degrees F. Line two 17 x 12 inch baking sheets with baking parchment.
  2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
  3. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
  4. Sift flour and baking powder together.
  5. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
  6. Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
  7. Bake 8 minutes.

Notes

  • To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
  • Without a pastry bag, just spread the mixture onto a baking sheet and cut it into ladyfingers after baking; this will require a longer baking time.
    • flip over halfway through baking
  • If for tiramisu, bake at lower temperature for longer to get a drier cookie.
  • original source: allrecipes

Ssamjang (Korean Dipping Sauce)

Ssamjang

Equipment

  • equipment

Ingredients

  • .25 cup doenjang
  • 2 Tbsp gochujang
  • 2 Tbsp toasted sesame oil
  • .5 Tbsp honey
  • 2 tsp toasted sesame seeds
  • .5 tsp minced garlic
  • 10 g onion , thinly sliced
  • 2 Tbsp walnuts
  • 10 g apple

Instructions

  1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl.

Notes

original source: My Korean Kitchen

Kimchi Fried Rice

Kimchi Fried Rice

Ingredients

  • 4 strips of bacon, diced (or about 4 ounces ham or spam)
  • .75 cup diced kimchi
  • .25 small onion, diced
  • 1 scallion, chopped
  • 1 small carrot, finely chopped
  • 3 Tbsp juice from kimchi
  • 1 Tbsp soy sauce
  • 1 Tbsp gochujang
  • 2.5 cups cooked rice
  • oil for frying
  • .5 Tbsp sesame oil
  • salt and pepper

Instructions

  1. If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
  2. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
  3. Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
  4. Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.

Notes

  • If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
  • For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty. 
  • original source: Korean Bapsang

Taco Seasoning

Taco Seasoning

Ingredients

  • 1 Tbsp chili powder
  • .25 tsp garlic powder
  • .25 tsp onion powder
  • .25 tsp crushed red pepper flakes
  • .25 tsp dried oregano
  • .5 tsp paprika
  • 1.5 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Mix.

Notes

original source: allrecipes

Cream Puffs

28 cream puffs

Cream Puffs

Equipment

  • pastry bag with 1/2″ round tip (alternatively, cut a 1/2″ diameter tip using a plastic bag)

Ingredients

Pastry
  • .5 cup water
  • .5 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • .25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs, room temperature
Cream Filling and Garnish
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar to garnish

Instructions

Cream Puffs

  1. Preheat oven to 425˚F. Line a baking sheet with Silpat or parchment paper. 
  2. In a saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
  3. Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
  4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
  5. Transfer the dough to piping bag. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
  6. Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

Whipped Cream

  1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip. 
  2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, then cover with the tops. Dust with powdered sugar and serve.

Notes

original source: Natasha’s Kitchen

Vegetable Lasagna

Vegetable Lasagna

Equipment

  • baking dish

Ingredients

  • 10 lasagna noodles
  • 1.5 cups fresh ricotta cheese
  • 1 cup finely grated Parmesan
  • .75 tsp salt
  • .25 tsp ground black pepper
  • 1 small egg
  • 3 cups shredded mozzarella
Chunky Marinara Sauce
  • 3 Tbsp olive oil
  • 1.5 cloves garlic, roughly chopped
  • 1 medium zucchini, halved lengthwise and chopped
  • 4 cups packed fresh spinach
  • .5 large yellow onion, cut to 1/2-inch dice
  • .5 tablespoon chopped fresh oregano
  • 4 fresh basil leaves
  • 14 oz can tomato sauce puree
  • 14 oz can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • salt and pepper

Instructions

  1. Cook olive oil, onion and garlic in a pan for about a minute.
  2. Cook zucchini for about a minute.
  3. Cook spinach until it is wilted.
  4. Add oregano, pizza sauce, diced tomatos, basil, salt, pepper.
  5. In a baking dish, layer the lasagna from bottom to top: vegetable sauce, pasta, ricotta cheese, mozzarella. Repeat layers twice.

Notes

Add however much mushroom desired.

Snickerdoodles

44 small cookies

Snickerdoodles

Ingredients

  • 1 cup butter
  • 1.5 cup white sugar
  • 2 eggs
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • .25 tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp sugar
  • 2 Tbsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs and vanilla and blend well.
  4. Mix together flour, cream of tartar, baking soda, and salt together.
  5. Mix dry ingredients into wet and mix.
  6. Shape dough into balls.
  7. Mix sugar and cinnamon together and roll dough balls in sugar/cinnamon mix.
  8. Bake for 10 minutes.

Notes

Cookies are poofy and then settle down when cooling.

Beef Wellington

Beef Wellington

Ingredients

  • 1 lbs mushrooms
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs thyme, minced leaves
  • 2.5 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Salt and pepper
  • Beef tenderloin
  • Puff pastry
  • Flour for dusting/rolling
  • Prosciutto
  • 2 beaten eggs for egg wash
  • Dijon mustard

Instructions

  1. Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
  2. Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
  3. Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
  4. Place cling film down on a flat surface.
  5. Place a layer of prosciutto on top.
  6. Spread the mushroom mix on top of the prosciutto.
  7. Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
  8. Preheat the oven to 425 F.
  9. Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
  10. Egg wash the outside and score.
  11. Bake for 20 min.
  12. Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
  13. Rest for 10 min and then plate.

Pommes Puree

Equipment

  • sous vide cooker

Ingredients

  • 900 g potatoes, peeled and trimmed
  • 450 g unsalted butter
  • 250 g milk
  • 8 g salt
  • White pepper to taste

Instructions

  1. Sous vide the potatoes with butter and milk.
  2. Pass the mixture through a sieve.
  3. Whisk together gently to mix.

French Onion Soup Canape

French Onion Soup Canape

Equipment

  • chinois strainer

Ingredients

  • 2 lbs yellow onions, sliced (4-5)
  • .25 tsp sugar
  • .5 cup(?) unsalted butter
  • 2 Tbsp olive oil
  • Salt & pepper
  • 8 cups beef broth
  • 3 Tbsp flour
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  1. Melt butter with olive oil over medium-low heat.
  2. Add onions, thyme, and bay leaf. Cook until softened (15 min).
  3. Add sugar to help caramelize. Cook until deeply browned (45 min).
  4. Add flour, salt, and pepper (10 min).
  5. Add broth and simmer (30 min).
  6. Strain broth through a chinois.
  7. Reduce down until desired strength.
  8. Strain again.

Parmesan Crisps

Equipment

  • baking sheet

Ingredients

  • Parmesan

Instructions

  1. Place a tsp of Parmesan onto a baking sheet and lightly pat it down.
  2. Bake for 3-5 min.

Notes

Optional: mix herbs in with cheese.

Chocolate Espresso Lava Cake (v1)

Chocolate Espresso Lava Cake

Equipment

  • ramekins

Ingredients

  • .5 cup all purpose flour
  • 6 oz bittersweet chocolate
  • 1 stick butter, unsalted
  • 3 eggs
  • 3 egg yolks
  • 1 cup powdered sugar
  • 6 tsp espresso powder
  • Cocoa powder

Instructions

  1. Preheat oven to 425 F.
  2. Grease ramekins well and dust with cocoa powder.
  3. Melt butter and chocolate together over water bath.
  4. Sift flour, powdered sugar, and espresso powder.
  5. Beat eggs and add in chocolate mixture.
  6. Add in flour mixture.
  7. Pour into ramekins and bake for 12 minutes.
  8. Let cool.
  9. Top with coffee ice cream, raspberry, or mint.

Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli

Ingredients

  • Fresh pasta
  • 1 Tbsp olive oil
  • 1.5 cups mushrooms, chopped
  • 1 pack (10 oz) frozen chopped spinach, thawed and squeezed dry
  • .5 cup mozzarella, shredded
  • .5 cup parmesan, shredded
  • 1 clove garlic, minced
  • .25 cup onion, minced
  • Salt and pepper, to taste
  • Parmesan, grated

Instructions

  1. Make pasta dough. Let rest for 15 minutes.
  2. Heat oil in a pan.
  3. Saute mushrooms, garlic, and onions until most moisture has evaporated. Let cool.
  4. Combine cheese, spinach, salt, and pepper in a bowl. Add mushroom mixture.
  5. Split dough into two and roll until smallest setting.
  6. Allow pasta to dry for 20 minutes, flipping every 5 minutes.

Fresh Pasta

Fresh Pasta

Equipment

  • pasta machine

Ingredients

  • 1 part flour to 1 part egg yolk
  • 1 Tbsp olive oil
  • Salt

Instructions

  1. Form a well in the middle of the flour.
  2. Add the egg and egg yolks into the well.
  3. Mix with a fork.
  4. Knead until well incorporated.
  5. Let dough rest for 10-15 minutes.
  6. Roll the dough out and laminate before inserting into pasta machine.
  7. Cut and flour pasta.
  8. Cook for 60 sec in salted boiling water.
  9. Drain and rinse in cold water or add butter/olive oil to prevent sticking.

Notes

Roll dough out thoroughly and slowly to prevent cracking.

Figs/Pears with Bacon

4 servings

Figs/Pears with Bacon

Ingredients

  • 4 ripe fresh figs/pears, sliced lengthwise
  • 1.5 Tbsp maple syrup
  • 2.5 oz bacon, sliced into 1/2″ pieces
  • 1 Tbsp sherry/red wine vinegar
  • .25 tsp red chili flakes

Instructions

  1. Cook bacon pieces until brown and crisp.
  2. Transfer bacon to a bowl.
  3. Take fat and put 1 Tbsp into a pan.
  4. Add maple syrup and combine.
  5. Set figs/pears cut side down and cook until softened and caramelized, swirling occasionally. Place cut side up on a platter.
  6. Add the vinegar to the juices in the pan and cook until syrupy.
  7. Add bacon to the figs/pears and pour the syrup over them.
  8. Sprinkle with red pepper.

Notes

Use figs or pears depending on season.

Steak (Sous Vide)

Steak (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 steak
  • 3 cloves garlic
  • Onion
  • Thyme
  • Butter

Instructions

  1. Trim steak and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut onion.
  4. Place steak, garlic, onion, and thyme in bag, sous vide.
  5. Place butter in searing hot pan.
  6. Sear steak for 30 sec on each side. Do not put juices in pan until after.
  7. Rest for 15 min. Serve.

Mashed Potatoes

Mashed Potatoes

Ingredients

  • 6 large potatoes
  • 4 Tbsp butter
  • .25 cup heavy cream
  • 2 Tbsp milk
  • Salt and pepper

Instructions

  1. Peel and quarter potatoes.
  2. Place in cold salted water and bring to a boil.
  3. Simmer for 20 min until potatoes are soft.
  4. Heat cream, milk, and butter over low heat until butter is melted.
  5. Mash the potatoes.
  6. Beat in the liquid mixture into the potatoes slowly until smooth and creamy.
  7. Add salt and pepper to taste.

Pumpkin Pie

Pumpkin Pie

Equipment

  • pie pan

Ingredients

  • Pie crust
  • 1 can canned pumpkin
  • 1 cup lightly packed brown sugar
  • 1 cup evaporated milk
  • 3 eggs, lightly beaten
  • 1 tsp cinnamon
  • .25 tsp nutmeg
  • 1 tsp ground ginger
  • .125 tsp cloves
  • .5 tsp salt
  • 1 Tbsp flour

Instructions

  1. Process the canned pumpkin in a food processor.
  2. In a bowl, whisk together eggs, half and half, and pumpkin.
  3. In a separate bowl, whisk together flour, sugar, and spices.
  4. Mix the dry into the wet thoroughly.
  5. Weigh down the pie crust with parchment paper and beans.
  6. Preheat the oven to 400 F.
  7. Bake the crust until the edges are golden brown. (~15 min)
  8. Remove the beans and bake until the bottom looks dry. (~5 min)
  9. Pour the filling into the pie crust and bake.
  10. Lower the oven temperature to 350 F and bake until the center is still wobbly. (~40 minutes)
  11. Remove and chill to set.

Notes

RECIPE TOO MUSHY, DO NOT USE FROZEN CRUST

Herb Roasted Turkey

Herb Roasted Turkey

Equipment

  • roasting pan
  • baster
  • oven thermometer

Ingredients

  • 1 turkey
  • 4 quarts water
  • 1 cup kosher salt (5% salt by weight)
  • Bay leaves, peppercorns
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh Italian parsley
  • 1 stick butter
  • Salt and pepper
  • Turkey stock (for basting)
  • 4 cups chicken stock w/ herb sprigs

Instructions

  1. Dissolve salt in 1 quart of warm water. Let it cool and pour over turkey.
  2. Pour the rest of the water over turkey.
  3. Add aromatics and submerge turkey in brine for 24 hours.
  4. Remove turkey from brine, rinse in cool water, and pat dry. Air dry in refrigerator for 24 hours.
  5. Process herbs and butter until smooth.
  6. Season with salt and pepper.
  7. Rub herb butter between the skin of the turkey and the meat and inside the cavity.
  8. Rub outside of skin with butter.
  9. Stuff turkey and truss. Place on roasting rack over chicken stock in roasting pan.
  10. Preheat oven to 450 F.
  11. Roast until golden brown.
  12. Turn oven down to 350 F.
  13. Baste with warm turkey stock (turkey neck and giblets, onion, carrot, celery, herb sprigs, pepper, salt) every 15 min.
  14. Roast until a thermometer in the thickest part of the thigh without touching bone reads at 160 F (~2.5 hrs).
  15. Let turkey rest for 20 minutes.

Notes

If the pan dries out, add more chicken stock. If the skin browns too quickly, cover with foil and/or pivot.

Turkey Gravy

Ingredients

  • 1 cup turkey drippings
  • Flour
  • 1/4 cup fat
  • 1/4 cup flour
  • 1 to 2 cups broth
  • Salt and pepper

Instructions

  1. In the 20 minutes the turkey is resting, add a cup of broth to the pan to get all the drippings and set in a bowl to separate the drippings and the fat.
  2. Warm fat in a pan. Add the flour to form a thin paste. Cook until bubbly.
  3. Add in drippings and whisk with roux to form a thick paste.
  4. Add broth and whisk.
  5. Add salt and pepper to taste.

Notes

If less than 1/4 cup, add butter. If more, remove some fat.
For a smooth gravy, strain drippings before adding.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae

Ingredients

  • Pork belly
  • 3 cloves garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger
  • 1 Tbsp rice wine/soju
  • .5 large onion
  • 1 cup packed kimchi
  • .5 cup kimchi juice
  • 1 Tbsp gochujang
  • 2 Tbsp gochugaru
  • 2 cups anchovy stock
  • Tofu
  • Green scallion, chopped

Instructions

  1. Marinate pork belly with garlic, soy sauce, ginger, and rice wine/soju for 15 minutes.
  2. Brown pork with a little oil.
  3. Add onions and cook until softened.
  4. Add kimchi.
  5. Add kimchi juice, gochujang, gochugaru, and anchovy stock. Bring to a boil.
  6. Add in tofu and serve with scallions.

Notes

Optional: add dried shiitake or other mushrooms.

Kongjaban (Korean Sweet Black Soybeans)

Kongjaban

Ingredients

  • 2 cups black soybeans, washed
  • 4 cups water
  • .25 cup soy sauce
  • 3 Tbsp sugar (white or brown)
  • 2 Tbsp corn syrup
  • 1 tsp sesame seeds

Instructions

  1. Soak black beans for at least 3 hours, preferably overnight.
  2. Boil beans in water. Cook uncovered for 10 minutes. Stir occasionally to prevent sticking and skim off scum.
  3. Add soy sauce, sugar, and corn syrup.
  4. Lower heat to simmer and reduce the liquid until it is shiny and brown.
  5. Stir in sesame seeds and store in refrigerator to harden beans.

Notes

Boiling beans for too long makes them mushy.

Whole Chicken Soup

Whole Chicken Soup

Ingredients

  • 1 chicken, bone in
  • 3 cloves garlic
  • 3 stalks celery
  • 1 onion
  • 2 or 3 carrots
  • Thyme
  • Rosemary
  • Oregano
  • Parsley
  • Basil
  • Salt & pepper

Instructions

  1. Fill stockpot with water.
  2. Place chicken inside.
  3. Bring to a boil to make stock.
  4. Strain stock and remove chicken.
  5. Add vegetables and herbs.
  6. Bring to a boil, and then set to simmer.
  7. Pick apart chicken and add meat.

Notes

If flavor is inadequate, add 1/4 bouillon cube.

Carrot Cake

Carrot Cake

Equipment

  • loaf pan

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • .75 tsp salt
  • 2 tsp cinnamon
  • .5 tsp nutmeg
  • .25 tsp allspice
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups grated carrot
  • .5 tsp vanilla
  • Melted butter

Instructions

  1. Preheat oven to 350 F.
  2. Butter a loaf pan, line with parchment, and butter parchment.
  3. Sift and whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into a bowl.
  4. Break up the brown sugar into a separate bowl. Add 1 egg at a time until well incorporated.
  5. Add oil and vanilla until well incorporated.
  6. Slowly add in flour mixture.
  7. Fold in carrots.
  8. Pour into pan.
  9. Bake for 40 minutes.

Notes

If using cupcake tins, bake for 20 minutes, until toothpick comes out clean.
USE FRESH CARROTS to prevent soggy cake

Macarons

Macarons

Equipment

  • piping bag
  • 1/4 inch piping tip

Ingredients

  • 1 cup almond flour
  • 1.75 cups confectioner’s sugar
  • 3 large egg whites
  • .25 cup granulated sugar
  • .25 tsp cream of tartar
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F.
  2. Sift flour and confectioner’s sugar into a bowl.
  3. Beat egg whites until frothy. Add cream of tartar, granulated sugar, and salt and beat until shiny peaks form.
  4. Fold in extracts, purees, or food colorings.
  5. Fold in flour and sugar mix.
  6. Transfer batter to pastry bag with 1/4 inch tip. Pipe 3/4 inch rounds onto a nonstick baking surface (preferably silpat).
  7. Firmly tap baking tray against hard surface twice to loosen air bubbles.
  8. Let cookies sit until firm to the touch (15 minutes).
  9. Bake for 10 minutes. Switch trays and rotate and bake for another 10, or until tops are hard.

Notes

  • 1/4 tsp extract, food coloring optional
  • Too much liquid = cracked tops
  • Some people recommend letting the cookies sit for an hour (they should feel dry).
  • When folding in flour and sugar, keep folding until batter is runny enough to create a figure eight with the spatula without breaking.
  • original source: Fearless Dining

Meat Lasagna

4-6 servings

Meat Lasagna

Ingredients

  • 6 lasagna noodles
  • 1 lbs ground beef and/or Italian sausage
  • .5 onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed/diced tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 2 Tbsp parsley
  • 1/8 tsp black pepper
  • .5 tsp salt
  • 8 oz ricotta cheese
  • 1 egg, beaten
  • 2 cups mozzarella cheese, grated
  • .5 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 375 F.
  2. Cook lasagna noodles in salted water; drain and rinse with cold water.
  3. Cook beef, onion, and garlic until well done.
  4. Add tomatoes, tomato sauce, tomato paste, basil, oregano, 2 tbsp parsley, black pepper, and salt.
  5. In a bowl, mix together ricotta cheese, egg, 2 tbsp parsley, and a dash of salt.
  6. In a baking dish, layer the lasagna from bottom to top: meat sauce, pasta, ricotta cheese, mozzarella and parmesan. Repeat layers twice.
  7. Cover with foil and bake for 20 minutes.
  8. Uncover and bake for another 15 minutes.

Notes

Tastes just fine replacing beef with vegetables (eggplant, zucchini, spinach, mushroom).

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang

Baked Seasoned Fries

Baked Seasoned Fries

Ingredients

  • 3 large russet potatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • .5 tsp paprika
  • .5 tsp chili powder/cayenne pepper
  • Black pepper to taste
  • Olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Peel and cut potatoes into desired shapes.
  3. Pat with paper towels to remove excess moisture.
  4. Toss fries with seasoning and olive oil.
  5. Bake for 15 minutes.
  6. Flip fries. Bake for another 15.

Notes

Take care not to overseason.

Korean Spicy Rice Cake

Ddukbokki

Ingredients

  • 1.5 cup anchovy stock
  • 1 cup Korean rice cake
  • 2 sheets fish cake
  • 1 cup shredded cabbage
  • 1 Tbsp gochujang
  • 1 Tbsp sugar
  • 1 Tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • Toasted sesame seeds

Instructions

  1. Add anchovy stock, gochujang, soy sauce, sugar, gochugaru, and garlic into pan. Bring to a boil.
  2. Add rice cakes. Cook until soft. Stir constantly.
  3. Add fish cake and cabbage. Cook until sauce thickens. Stir constantly.
  4. Remove and serve with sesame seeds.

Notes

Can top with hard boiled egg and/or green onion.

Bulgogi Kimbap

Bulgogi Kimbap

Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.

Nacho Cheese

Nacho cheese

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1.5 cup milk
  • .25 tsp paprika
  • .25 tsp cayenne pepper
  • .25 tsp onion powder
  • .25 tsp garlic powder
  • 2 cups freshly grated cheese
  • Salt and pepper to taste

Instructions

  1. Make a roux; melt butter in saucepan. Whisk in flour until lightly browned.
  2. Pour milk in, whisking.
  3. Add in spices.
  4. Heat until thickened.
  5. Add in cheese a little at a time until melted.
  6. Add salt and pepper.
  7. Serve warm.

Notes

Do not reheat in microwave. Test cheese with chips before adding salt/pepper.

White Chocolate Raspberry Cheesecake

White chocolate raspberry cheesecake

Equipment

  • 6 ramekins

Ingredients

  • 1 cup biscuit crumbs
  • .25 cup melted butter
  • 2 Tbsp sugar
  • 2 packages cream cheese
  • 4 ounces white chocolate
  • .125 cup sugar
  • 1 tsp vanilla extract
  • 2 medium/small eggs
  • 1 tsp cornstarch
  • Seedless raspberry jam

Instructions

  1. Grease bottoms and sides of ramekins.
  2. Combine crumbs, butter, and sugar in a small bowl. Press onto bottom of ramekins.
  3. Preheat oven to 350 F.
  4. Beat cream cheese until smooth (no lumps).
  5. Beat in sugar, vanilla, and beaten eggs.
  6. Beat in cornstarch until just combined.
  7. Melt chocolate.
  8. Pour in slowly while beating.
  9. Spread filling evenly on top of crust.
  10. Melt raspberry jam in microwave.
  11. Pour on filling and marble.
  12. Place ramekins into water bath.
  13. Place in oven for 35 minutes.
  14. Cool to room temperature.
  15. Place in refrigerator to chill for a couple of hours before serving.

Notes

graham crust tastes like peanut butter?

Bibimbap

4 servings

Bibimbap

Ingredients

  • 1 Tbsp soy sauce
  • 1.5 Tbsp sesame oil
  • 1 tsp sugar
  • 1.25 tsp garlic, minced
  • .5 tsp salt
  • 2 tsp sesame seeds, roasted
  • 100 g beef
  • 1 carrot, julienned
  • Oyster/dried shiitake mushrooms
  • Spinach
  • Bean sprouts
  • 2 tsp spring onion, finely chopped
  • 4 eggs
  • Rice
  • Seasoned seaweed

Instructions

  1. Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
  2. Make bibimbap sauce (recipe below).
  3. Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
  4. Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
  5. Repeat steps 3-4 with spinach.
  6. Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
  7. Repeat step 6 with the mushrooms.
  8. Cook marinated beef.
  9. Make sunny side up eggs.
  10. Plate and serve; top with bibimbap sauce.

Bibimbap Sauce

Ingredients

  • 2 Tbsp gochujang
  • 1/2 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced garlic

Instructions

  1. Mix.