Saehae Bok Mahnee Bahdeuseyo!!!

Happy Lunar New Year! Welcome to the Year of the Snake.


While many people think it’s Chinese New Year, the Lunar New Year is, in fact, celebrated by Koreans, Vietnamese and some other Asian cultures. So, being a good Asian properly raised in Korean customs (totally being sarcastic… I’m completely white-washed), I invited some friends over to celebrate by eating Chinese food and making dumplings.

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Asian Pear Ginger Tart

I love easy recipes. I also like changing them up to cater to my personal tastes. So when I came across Pioneer Woman’s easy apple tart, the gears in my mind started turning on how I could alter this recipe to make other similar desserts for different seasons and moods. I had some Asian pears sitting in my fridge that needed to be eaten. Those seemed like a good substitute. And instead of brown sugar, ginger sounded like a good idea. When I went to my BFF’s house to make Beef Wellington, we also made this Asian pear ginger tart.

I have to say, this was delicious. I really like the spicy note the ginger gave to the sweet pear. We were munching away at the leftover pears in the bowl and thinking how good a compote of this would go on pork chops.

Making the layers

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Beef Wellington

Happy Friday the 13th! The first one of 2012…

Yesterday, I got to visit my BFF, Sarah. She lives all the way in Temecula, a 2 hr trek from me so we don’t get to spend time as much as we would like. One of the things we share is our love of food; while I tend to eat out more, she cooks all sorts of goodies at home. So whenever we get together, food is definitely part of our visit. Sometimes we’ll go out for exotic cuisine and other times, we’ll cook together, something that started in our Academic Decathlon days in high school. This visit, we decided to tackle Beef Wellington, a dish both of us have been wanting to try for a while now. Of course, between my 4mth old and her two kids, 4yrs and 17mths, we may have been a little insane to take on this challenge. Oh well, that’s all part of the fun, right? ;)

Making the duxelles

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Breaking in the Le Creuset – Braised short ribs

(To the tune of the “Chef’s Song” in “The Little Mermaid”)
Le Creuset
Le Creuset
How I love Le Creuset
Love to braise
And to stew yummy meat…

For Christmas, Husband bought me my first piece of Le Creuset. I had been mentioning wanting a French oven for a while now; I guess repeating myself works on him!


I decided to make braised short ribs as my first dish using my red round 5qt. This would test it out on the stove and in the oven. Also, beef…something Husband loves and I had to make him food he would eat. I did some research on how to make braised short ribs and holy geebus, there’s a lot of recipes out there. In the end, I just sort of winged it based on what I saw in common between all the recipes.

Hello ribs... Imma cook you n eatchu

First, I threw some salt n’ pepper on 2 lbs of short ribs.

It's just flour, officer. Honest.

Just browned the outside

Then I coated the ribs in flour and seared them in the pot. I put in enough extra virgin olive oil to coat the bottom of the French oven.  I put the ribs aside.

And in go the veggies

Next, I took the veggies I had roughly chopped and threw them in. 1 big carrot, 2 stalks of celery, about 1/2 an onion… I let them cook for a few minutes to soften up.

In went 2 cups of chicken stock, 2 cups of red wine (I used pinot noir), 1tsp of salt, 1tsp of garlic salt, a bunch of pepper and garlic powder and 3 branches of rosemary. The liquid was just enough to cover most of the meat. I scraped the bottom of the pot to make sure I got all the flavor from the seared meat.

Ready to serve...

I put the lid on my Le Creuset and stuck it in the oven @ 350F for 2-2 1/2 hours. When they were done, I let it all rest for another 20-30 mins, mainly cuz I was busy putting the baby to bed and then had to whip up some instant mashed potatoes to serve with it. Yeah, I know… I go thru the trouble of making braised short ribs only to serve them over INSTANT mashed potatoes? I had baby brain and completely forgot to pick up some potatoes to roast so that was all I had in my pantry. Anyways, the sauce from the pot went really well over the potatoes. Yum.

Eat it up. YUM!

This came out AWESOME. Fall-of-the-bone fork tender, flavorful… Husband said I could make this any time for him which means he loves it. Not he likes it or he thinks it’s okay. He LOVES it. WOOHOO! I think next time though, I’ll mince the rosemary cuz eating the leaves was annoying.

I really liked this recipe. It was easy to prepare and was low maintenance. I didn’t have to babysit this while it was cooking, a major plus for Mommy. I’ll definitely be coming back to this one. Now what to cook in my Le Creuset next?

Braised Short Ribs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-ish
Braised short ribs. Easier than you think.
  • 2lbs beef short ribs
  • 2 cups red wine (I used Pinot Noir)
  • 2 cups chicken stock (beef or vegetarian should be fine, too)
  • 1 carrot
  • ½ onion
  • 2 stalks celery
  • 3 branches of rosemary
  • Salt (I used Kosher salt)
  • Pepper
  • Garlic powder
  • Flour
  • Extra virgin olive oil
  1. Salt and pepper the short ribs.
  2. Coat ribs in flour
  3. Heat a 5qt+ French oven over high with enough oil to coat the bottom of the pot.
  4. Sear the meat on all sides and set aside.
  5. Turn heat down to medium.
  6. Add chopped vegetables to pot and let cook for a couple of minutes.
  7. Add stock, wine, 1tsp salt.
  8. Add garlic powder, pepper and more salt to taste.
  9. Add rosemary branches (or minced rosemary).
  10. Place lid on pot and put into center of preheated 350F oven.
  11. Cook for 2½ hours.
  12. Let rest for 20-30 mins then serve.

Easy Peasy Apple Cinnamon Tart

Happy New Year! One of my wishes for the new year (I won’t say resolution since I always seem to give those up about half-way thru Feb) was to cook more. Well, with the new job starting soon and us going on a budget due to daycare costs (OMG my wallet weeps!), at-home dining will be a more frequent event. Pinterest has been a great site for stumbling across and bookmarking recipes. Last night, I got to try one of them, Pioneer Woman’s quick n’ easy Apple Tart.

This tart looked spectacular and when I saw the recipe, I decided to make it to take over to Rock My Palate‘s last night since she invited me and the fam over for braised rabbit. With a 4mth old, fast and simple is a must in my kitchen.

A spoonful of sugar... Well, a cup in this case.

It's not uneven. It's rustic!

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