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Pastas & Breads
May 27, 2025 Leave a comment In Pastas & Breads

Ingredients

  • 8 oz of Gemelli Pasta
  • 3-4 Tbsp of Sundried Tomato Oil (or whatever oil you have, butter works fine as well)
  • 16 oz of Diced Mushrooms (Beech Mushrooms or Baby Bellas)
  • 4 Garlic Cloves, Diced
  • 2 cups of Broth/Stock
  • 1 cup of Half & Half
  • 1/4 cup of Parmesan Cheese
  • Optional: Fresh Mozarella (I use the small snacking balls cut into 4)
  • 1-2 Tbsp of Soy Sauce

Instructions

  1. Heat the oil and cook the mushrooms with a touch of salt until it’s all golden brown (making sure the mushrooms are browned is really important; this has a big impact on the flavor)
  2. Add the broth/stock, soy sauce and half and half
  3. Add the garlic and pasta and cook until pasta is done and liquid has absorbed, medium simmer
  4. Finish with Parmesean Cheese and let melt to get smooth.
  5. Turn off heat and mix in fresh Mozarella.
Dessert
July 18, 2023 Leave a comment In Dessert

Ingredients

  • 2 pints of whipping cream
  • 7 oz of Condensed Milk (half of a 14 oz can – original recipe calls for the full can, too sweet)
  • 1.5 cups of Water (cold)
  • 1 3.4 oz package of instant Vanilla Pudding (Jell-O, NOT the cook kind) or the Banana Pudding
  • 5-6 Bananas (entirely yellow, no speck of brown yet)
  • Graham Crackers or Nilla Wafers (~1 box – original recipe calls for Nilla Wafers)

Directions

  • Mix the milk with the water and vanilla pudding; set overnight
  • Whip whipping cream until stiff peaks
  • Combine the whipped cream with the pudding mixture
  • Layer with a bit of the cream + banana + wafers + cream + banana + wafers etc.
  • Let set for 5 hours or overnight

Note: If you don’t have time to have it set, do a quick dip of the graham crackers / wafers into milk to soften prior to layering. Enough to make 3 layers in a 9×13 foil pan.

Meats
July 18, 2023 Leave a comment In Meats

Ingredients

  • 2 Tbsp of Oil
  • 2 Tbsp of minced Garlic
  • 1 cup of Gochuchang (mild) OR Ssamjang if you don’t want it as spicy
  • 3/4 cup of Mirin
  • 3/4 cup Rice Vinegar
  • 3 Tbsp Soy Sauce (light or dark or regular)
  • 1/3 cup of Sugar (brown sugar for added depth if desired)
  • 3/4 cup Ketchup
  • 1 1/2 cup of water (or bone broth/stock for more flavor)
  • 3-4 lbs of boneless Short Rib OR ~6 lbs if with bone
  • Pepper to taste

Directions

  • Preheat oven to 350F
  • Whisk all the ingredients together *except* the meat to make sauce
  • Put meat in dutch oven, pour sauce on top and cover
  • Bake for 3-4 hours (~3 hours if no bones, 4 hours if with bones) covered
  • Remove cover and bake for another 30-45 minutes or until sauce thickness desired is achieved
  • Skim off fat from the surface
Meats
May 30, 2023 Leave a comment In Meats

Ingredients

  • 8 x 10-12 oz (about 6lb total) Beef Short Ribs
  • 2 tbsp Canola Oil or Avocado Oil
  • 2 Tbsp finely minced Garlic (5-6 cloves)
  • 1 c Gochuchang (mild)
  • 3/4 cup Mirin
  • 3/4 cup Rice Vinegar
  • 3 Tbsp Light Soy Sauce
  • 1/3 c Sugar
  • 3/4 cup Ketchup
  • 1 1/2 c Water or Broth
  • Optional: Sesame Seeds & Green Onions to Garnish

Directions

  • Preheat the oven to 350F
  • Korean BBQ sauce: Mix the ingredients in a bowl then pour into a 13×9 inch metal or ceramic roasting pan. Add the beef ribs, turn to coat in the sauce, then position meat-side down in the sauce (bone facing up). Cover tightly with aluminum foil.
  • Bake for 4 hours. Remove the foil and bake, uncovered for 30 minutes.
  • Turn the ribs so the meat is facing up and spoon the sauce over the ribs and bake for another 30 minutes until the surface of the ribs is caramelized and meat is fall-apart tender.
  • Transfer the ribs onto a serving platter.
  • Finish the sauce: Skim off any excess fat from the surface of the sauce in the pan, then mix until smooth and serve on the side or on top of the ribs.

Yield: Serves 8.

Dessert, Snack
May 20, 2023 Leave a comment In Dessert, Snack

Ingredients

  • 1/4 cup (56 g) salted butter softened
  • 1/4 cup (59 ml or 75 g) full-fat sweetened condensed milk (flavored condensed milk works beautifully)
  • 3/4 cup + 2 tbsp (105 g) cornstarch

Directions

  • Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
  • Add cornstarch. Mix in the cornstarch until a soft dough forms. If your dough is too sticky, add in 1 tbsp of cornstarch and stir only until the cornstarch is incorporated.
  • Measure out 1/2 tbsp of dough (or use a small melon baller) and roll into a ball between the palm of your hands. Place onto prepared cookie sheet. Repeat with remaining dough, spacing cookies at least one inch apart. Press down very lightly on each dough ball with the palm of your hand (or a fork if you want to be fancy), so that it forms a thick round disk. Your disks should be quite thick (about 7/16 inch) because the cookies spread during baking.
  • Bake cookies for about 15 minutes or until the edges turn lightly brown. Let cookies cool before serving. If desired, you can dust the tops with powdered sugar as they are only lightly sweet.

Notes

I typically double this recipe and recommend to chill the cookies before baking.

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