• Kimchi Fried Rice with Bacon and Mushrooms

    I’M HERE! I’M HERE AND I’M READY TO COOK KIMCHI FRIED RICE! I would first like to apologize for this extended hiatus, my weekends have been absolutely jam packed and it’s been out! of! control! I ordered Seamless for dinner 3 times last week!! Three!! Unacceptable. So, this weekend, after meeting my baking hero Claire Saffitz (more on that later), I was fully in a Bon Appetit mood. When I moved, I never got around to bringing my stack of cookbooks with me, so the last time I went home, I grabbed one from the stack, Where Cooking Begins, by Carla Lalli Music. I love this cookbook specifically because of how versatile it is. This book not only contains recipes, but also ways to “spin” each one, PLUS detailed pages of some basic cooking techniques. So you see why, if I had to grab one book, it’s this one.

    Me trying to keep my cool in front of my idol NDB

    Before we get into this weeks recipe, let’s quick re-cap the last few weeks since I’ve been here. First, I went to Seattle! And ooooooh I loved it. My sister and I stayed with my brother, who recently moved there, and wow what a wonderful city! I couldn’t get over how perfectly Fall it felt, the trees were changing, it was nice and chilly, and we ate so much food. Highlights include: a hike up Rattlesnake Ledge (I am horribly out of shape), the Chihuly Glass Museum, and an entire bar dedicated to PIE and PIE THEMED DRINKS! Insanity. Then, this weekend, I attended a cake decorating class with none other than Claire Saffitz of BA’s “Gourmet Makes” and I’d be lying if I said I wasn’t incredibly starstruck. She is so sweet and talented and told me my cake was perfect and I’m still emotional. Also she signed a pastry brush for me and it will hang in every kitchen I ever have, the end.

    Okay so now that we’ve covered what I’ve been up to, let’s talk food. So on Sunday, after sleeping until noon and doing not much besides watching Parks and Rec on the couch (it was raining, what else could I do?) I cracked open Carla’s book and found this life changing kimchi fried rice recipe. I am a huge fan of having eggs for dinner, so any time I find a recipe that includes that, I’m already interested. What’s more, this recipe has crispy bacon, mushrooms cooked in said bacon, and KIMCHI. It’s a perfect combination of salty, tangy, spicy, fresh and I want to eat it forever. I’m getting too excited, let’s start.

    But of course, before we do, here are 5 things to be happy about today!
    ONE. Your at-home comfy clothes.
    TWO. Doing a week’s worth of grocery shopping in one day.
    THREE. A basket full of blankets in your living room.
    FOUR. Visiting a new city.
    FIVE. “I’m on vacation” as an attitude for decision making.

    Let’s cook!!

    Ingredients

    7 Tbs vegetable oil
    4 strips bacon, cut crosswise into ¾ inch pieces
    8oz. mushrooms, washed, stems removed, and caps torn
    2 cups cooked brown rice
    1 cup kimchi, liquid reserved and roughly chopped
    Handful of chopped cilantro
    2 eggs
    Salt and pepper
    Sesame oil, hot sauce, for serving

    Steps

    ONE. In a large skillet, heat a tablespoon of vegetable oil until warm, then add the bacon. Cook for about 6 minutes, or until the bacon is crispy and the fat is rendered. Scoop out the bacon with a slotted spoon and transfer to a plate.

    TWO. In the same pan, add the mushrooms to the bacon fat, seasoning with salt. Cook undisturbed for approximately 5 minutes, until some liquid is released and they get slightly browned. Stir with a wooden spoon and cook for another 2 minutes, then transfer to the same plate as your bacon.

    THREE. Add another tablespoon of oil to the same pan, then add your cooked rice, allowing to heat for 2 minutes undisturbed. Toss with a wooden spoon and then cook for another 2 minutes, until the rice is warmed and a little crisp, but not dried out. If you need, more oil can be added during this process.

    FOUR. Add the kimchi to the rice, and cook for about 1 minute. Off the heat, add back the mushrooms and the bacon, plus the reserved kimchi juice and cilantro. Mix to combine and transfer to a serving platter.

    FIVE. In the skillet, heat 2 tablespoons of oil over medium high, and add the two eggs, seasoning with salt and pepper. Cook until the eggs whites are set, but the yolks remain runny, for proper yolk-breaking satisfaction. Spoon a generous portion of the rice onto eat plate, then top with an egg and a drizzle of sesame oil and/ or hot sauce.

    Yum!! Xoxoxoxox

    Want more dinners? Look here, here, here, and here!

  • New York Times Spiced Chickpea Stew with Coconut and Turmeric

    Jump to Recipe

    THE STEEEEEEW. Okay, I am so far behind on this stew I know it came out so long ago now, I just never got around to trying it out. You better believe that now I’m kicking myself because I can’t imagine a life without this. It takes less than an hour to come together, and is somehow light and refreshing while simultaneously the perfect filling Fall stew. I know, I don’t get it either, it’s a beautiful contradiction. For those who maybe have a social life and don’t follow food people as obsessively as I do, here’s the lowdown. This stew recipe from Alison Roman came out ages ago to an explosive following. Everywhere I turned, it seemed people were talking about “The Stew”. At some point, a particularly scathing review was posted and claimed that the reason so many people liked the stew was because no one was actually following the recipe, to which Alison Roman replied that the recipe is whatever we want it to be. First of all, I love that. Second of all, whoever wrote that article was WAY off base. And THIRD of all, I followed this recipe exactly and have not even 1 regret. NOT ONE. In conclusion, who’s to say.

    I have to admit, I really love recipes that give you options for putting your own spin on it. So much of how I learned to cook involved tweaking recipes that I already knew. And, while I support anyone who wants to change this around, I stuck pretty closely to the recipe. The base of this stew is simple- garlic, ginger, onion, red pepper flakes, and *duh* chickpeas. Turmeric gives it this gorgeous color, and the coconut milk is smooth and silky. Stir in some kale towards the end, top with a generous swoop of yogurt and a toasted pita and eat with rice. Boom, your new favorite meal.

    Before we get started, here are 5 things to be happy about today!!
    ONE. Supermarket free samples.
    TWO. Pumpkin waffles and cinnamon syrup.
    THREE. The first tree that starts to turn for Fall.
    FOUR. Connecting with a stranger’s dog on the street.
    FIVE. Getting a seat on a crowded subway.

    Let’s cook!!

    New York Times Spiced Chickpea Stew with Coconut and Turmeric

    I finally took on this insanely popular stew and my god, it lived up to the hype. Somehow both light and also filling, I cannot wait to make this stew once a week forever.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dinner, Main Course
    Keyword: chickpeas, coconut, fall cooking, the stew, turmeric
    Servings: 4 people

    Ingredients

    • ¼ cup olive oil
    • 4 cloves garlic, minced
    • 1 large onion, chopped
    • 1 [2-inch] piece ginger; peeled and minced
    • tsp ground turmeric
    • 1 tsp red pepper flakes
    • 2 [15-oz] cans chickpeas; drained and rinsed
    • 2 [15 oz] cans full-fat coconut milk
    • 2 cups chicken or vegetable stock
    • 1 bunch kale; stems removed and torn into pieces
    • Mint, plain yogurt, toasted pita, basmati rice; for serving
    • Salt + Pepper; for seasoning

    Instructions

    • In a large pot over medium heat, cook the onions, garlic, and ginger with some salt and pepper in the oil until the onion is translucent, around 5 minutes.
    • Add the turmeric, red pepper flakes, and chickpeas, and season again with a little more salt and pepper. Cook so that the chickpeas begin to fry slightly, and get crisp and browned, about 10 minutes. Remove 1 cup of the cooked chickpeas and set aside in a bowl for the finished stew.
    • Using a wooden spoon/ spatula, gently crush the remaining chickpeas in the pot, so that they break apart and release some of their starch, which will help thicken the stew later. Add the coconut milk and the stock, and bring to a simmer.
    • Cook, stirring occasionally, for approximately 30-35 minutes, or until the stew has reached your desired level of thickness. (I thought my stew looked too thin, but keep in mind that adding the greens will help too!)
    • Add the kale about 7 minutes before you're finished cooking, until they're slightly wilted and softened. Do a seasoning check and adjust salt + pepper levels accordingly.
    • To serve, put a portion of rice into each bowl, top with the stew and then some of the reserved whole chickpeas. A scoop of yogurt and a handful of mint, as well as a toasty pita, and you're SET!

    Looking for more stew content already? Fear not, I’ve been thinking about cold-weather food for a month now. Look here and here!

  • Shrimp, Corn, and Arugula Linguine

    Okay hear me out. I know that in the grand scheme of things, I made a corn themed pasta recently. BUT. I had to do what I had to do, given the circumstances of this weekend. Big news!! My sister and I signed our lease on an NYC apartment on Friday! The kitchen is much smaller than I’m used to, but it’s got these very on-brand fruit tiles, and a GORGEOUS living room with a wall of exposed brick, which I can promise will start showing up in my pictures. Anyway, this weekend we started to move some furniture in, and it took my whoooole family to get my bed pieces up the three flights of stairs. That’s the price you pay for Ikea am I right? My saint of a father spent 3 hours building my bed that JUST barely fit into the space for my room, but at least we have air conditioners!

    I’m realizing how expensive it is to move into your first apartment, we are starting from scratch on furniture, kitchen supplies, you name it. I’ve had a beautiful new KitchenAid stand mixer for three months that I haven’t let myself touch until I moved, and now its going to have to be a focal point of my kitchen because it doesn’t fit in any cabinet. Alas.

    But that’s not why we’re here. We’re here for this summery pasta, which just so happened to be the result of a surplus of corn and my workplace procrastination. Add in a ton of butter and a generous pour of white wine, and my attention is captured. I regret to say that I made a quick blueberry-peach cobbler this weekend that we were halfway through before I remembered that I needed to snap some pictures. As a result, here is my peace offering instead, because who can resist a pasta recipe?? Originally found here, this Shrimp, Corn, and Arugula Linguine is quick and so fresh for summer!

    Before we start, here are 5 things to be happy about:
    ONE. The rainbow after a particularly bad thunderstorm.
    TWO. Popcorn with M&Ms mixed in.
    THREE. Starting with a blank slate.
    FOUR. Laughing so hard you can’t stop, even when you forget why you were laughing in the first place.
    FIVE. At the end of August, realizing that Fall is around the corner.

    Let’s get cooking!

    Shrimp, Corn, and Arugula Linguine

    The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Keyword: arugula, corn, pasta, shrimp

    Ingredients

    • 2 boxes linguine or spaghetti
    • 2 lbs shrimp; peeled and deveined, tails removed
    • 2 sticks butter
    • 4 cups fresh corn kernels
    • 6 cloves garlic; thinly sliced
    • 1 tsp red pepper flakes
    • 2 cups dry white wine
    • 16 oz arugula
    • Assorted herbs (basil, mint, parsley); roughly torn or chopped

    Instructions

    • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
    • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
    • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!

    Shrimp, Corn, and Arugula Linguine not enough? Looking for more pasta? Look no further than here, here, and here!