I have this long-standing rule in my home that if I want something that is unhealthy, I can have it, but I have to make it myself. Often, the most unhealthy things tend to take the longest to make. So if my desire for a treat overwhelms my laziness to make it, then I make the concession of allowing myself to enjoy the fruits of my labor, hehe. This desire was for a giant, gooey cinnamon roll that rivals that of Cinnabon.
The results were perfect.
When I started working at my biotech job about a year ago, I was introduced to my first taste of Korean food via a dish called Dolsot Bibimbap.
Bibimbap (“bee-beem-bop”) is a combination of rice, sauteed vegetables, and an egg yolk cracked on top (with the intention of mixing it together with the other steaming ingredients) to make a sort of delicious fried rice type dish.
But it gets better.
When you add “dolsot” to the front, it now comes served in a flaming-hot stone/clay pot that causes the rice to become crispy and crackly at the bottom. My favorite version comes with beef. Paired with soy sauce and Sriracha or sweet chili paste, this dish is sure to kick some butt both flavor and uniqueness departments.
While the equipment needed is a little tough to find (dolsot bowls from a Korean market and hot tongs), the dish is worth it and the bowls are inexpensive (about 5$ each here in the bay area).
This is a short-but-sweet kind of post.
I love those amazing deep-fried blooming/blossoming onion appetizers that they have at steak houses. They consist of a sweet onion (we used a small vidalia), that’s cut so that the slices form petals. This is then breaded and deep friend to form a beautiful flower that is made up of little pieces of battered and fried onion. Paired with a horseradish & mayo dipping sauce, it’s positively heavenly.
I had a craving, so after a cursory internet search, I came upon this recipe here:
Blooming Onion and Dipping Sauce
And while I followed the recipe (I doubled the breading mixture, per comments), I felt that a little photo-tour would help with those like me who were attempting this deliciousness for the first time.
I’m back! Thank to everyone for being so patient. I decided to take a little hiatus as I was transitioning to a new work schedule as well as beginning training for an upcoming 12k race.
Lets get to the goods: Homemade Mozzarella. It only takes a half-hour and is an easy “instant gratification” recipe. While it’s always easier to just go to the store and pick up a ball of this cheese, there’s something very satisfying in making your own, not to mention the obvious health benefits of making something so fresh.
This recipe is thanks in large part to this site. Please take a moment to visit that site and check out the notes/tips. They’re great and will help very much in this recipe.
I’ve augmented it to adjust for the preparation, and substituted lemon juice for citric acid, as not only could I not find any at the store, but felt that it was a lot more flavorful that way.
Today marks 1 whole year from my very first post here at Greenhorn Gourmet. I’m so happy! This year has really flown by. This website started as a post-final exams stress reliever, and it took forever to figure out the details. By the time it was launched, I had probably about a million ideas for recipes. Whittling them down and working through different cameras and kitchens, we’re better than ever.
Chewy, with a soft bite, and perfect for coffee!
Hello all! Happy November! In spite of the explosion of inexpensive Halloween candy now 50% off, I still feel the need to make something a bit sweet.
Crispy & Chewy!
Now THIS is a dangerous recipe. Usually things that are this tasty take longer to make, but hey, a couple basic steps and BAM, you’re in golden-brown, chewy, and lightly salted heaven.
Cute, compact, and bursting with savory flavor...
I love the whole “pie in a jar” thing lately. Mason jars are safe and easy to cook with, and can handle a ton of heat just fine. Think of them as a re-shaped pyrex casserole dish and the possibilities become a whole lot more fun.
March 17th, 2011 is a day that will live in infamy. Guess who’s going to have her BS in Pharmacological Chemistry??
So, in the meantime, I’ll be studying my brains out. I thank everyone in advance for your patience. Once I’m done, an explosion of recipes and new features are coming including new videos.
I’m moments before the finish line, cross your fingers and toes for me!
The finished product...
This recipe is taken in part from the guy that raised the chicken that we enjoyed this evening. It’s geared to minimal seasoning that leaves the bird moist & with a nice crispy skin.