Recipe 59: Dolsot Bibimbap (Korean Food)


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).

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Recipe 58: Sexy Homemade Salsa Verde!


Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.

I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)

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Recipe 56: Blossoming Onion w/ Dipping Sauce


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.

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Recipe 39: Homemade Oreos


The research for this recipe was really fun. The recipe itself is from Smitten Kitchen (thank you!), with extra tips & hilarity from Flour Child (thank you!).

The history of the Oreo is pretty cool as well. It all began in 1912, and originally the Oreo was a mound-shaped cookie and “available in two flavors; lemon meringue and cream”. The cream variety won out, and over the years the Oreo changed in shape and consistency, ballooning to countless varieties such as “double-stuff”, “strawberry milkshake”, and “blueberry ice cream”, to name a few. Products which contained or were inspired by Oreo cookies range anywhere from ice cream flavors to pie crusts. For more information on the history, as well as speculation as to the origin of the name, check out the Wikipedia article.

NOW, here’s the goods. This is easy enough, essentially make an even number of cookies, then sandwich the filling by wiggling the two halves together.

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