Category Archives: Chef Kelly

home made…DIY food projects

been away for a while…and gettin’ bz in the kitchen.  here’s my brag picture book for today:) – random. homemade tofu…courtesy of sensei at Hitachiya who shared the tradition of making tofu from soy beans. kelly makes some kimchi at … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , , , , , , , | Leave a comment

Feel empowered by making your own pizza dough

I’ve been in love with Jim Lahey’s cookbook, My Bread and his famous Sullivan Street Bakery in NYC telling many friends and buying them extra copies.  Mine’s pretty thrashed, with olive oil finger stains on the cover, dog-eared pages sandwiched … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , | Leave a comment

Hatch chili eggplant caponata~~~

It’s hatch chili time!  love me some hatch chili recipes now – so bring ‘em ON! I bought a whole box of roasted hatch chili last week from Bristol Farms, put Mike to work and with two of us, spent … Continue reading

Posted in Chef Kelly, becoming a chef | Leave a comment

Stage Lesson #2 – Cooking tips, factoids, fancy french terms

You could say I took a hiatus from the last post, perhaps from the disappointment of not being able to stage much much longer, short lived and due to some HR, “don’t want no liability for someone who doesn’t get … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , , , , , | 1 Comment

catering gig at bulthaup – tofu lollipops anyone?

For this last catering gig at bulthaup for a LA-based renown architect firm, Maltzan, I had a blast putting together a cocktail/appetizer menu that was first and foremost good, but one that was also different and played up the Asian/Korean … Continue reading

Posted in Chef Kelly, Korean food recipes, becoming a chef | Tagged , , , , , , , , , , , , , , | Leave a comment

Meatless Wednesday – Stuffed Tomato with Rice. Did I Say it’s Super Easy?

Super easy recipe adopted from Saveur magazine (one of my favorite magazine that I hope to get a job with one day…) Satisfying and beautiful – looks like you slaved over a stove for HOURS!  but NOT.  Take advantage of … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , , , | 2 Comments

oh pork belly – how i love thee, braised pork belly with star anise and coffee rub

Having a rep as a conscious, healthy eater – I wanted to show that I too can cook mean, fatty porky dishes at times \ / (that’s me with an angry face;))…  Actually – I think that we all deserve … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , , , | 2 Comments

Jerusalem Artichoke isn’t an artichoke at all…but tastes like one

Always up for discovering new ingredients, I found little critters of jerusalem artichoke or also called sunchoke at the market the other day and was curious what it would taste like.  Think alien-like edible tuber (like potato, yam, radish), a … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , | 2 Comments

happy spring! yay for spring veggies – asparagus anyone?

I think there are two teams when it comes to asparagus – those who are a fan! and those who just think it’s an odd vegetable with weird after-effects;) – uh-hmmm – the strange odor in your pee caused by … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , , , , , | Leave a comment

Mixed paella recipe – first time for everything…

When you start to think about it, it’s pretty crazy how different cuisines across countries find commonalities, whether it’s Italian ravioli compared to Chinese dumplings or French bouillabaisse to Spanish paella.  It’s just different variations of the same kind of … Continue reading

Posted in Chef Kelly, becoming a chef | Tagged , , , , | 4 Comments