Category Archives: Chef Kelly

Okinawa purple sweet potatoes – the perfect asian dessert

Growing up in Korea, my childhood memories include eating vegetables/fruits considered to be savory or side dishes here in the US of A to savory dishes being eaten like desserts.  In winter – sweet potatoes (Japanese, Korean, me thinks same … Continue reading

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Meatless Wednesday – a quick, easy, tasty and healthy kale pasta

Kale – why does it get such a bad rep as being this granola hippie and not-very-tasty vegetable?  Maybe it’s because people don’t cook it the right way?  Or maybe it’s one of those “so-good-for-you-veggie” that you just assume it … Continue reading

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The sun will rise soon again in Japan – Green Day to share with the ones you love

I can only imagine all the sadness and turmoil experienced by the Japan earthquake, tsunami and now the scares of the nuclear plant catastrophe.  I’m also in awe by the calm and collectedness of the Japanese people uniting in a … Continue reading

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Here’s a challenge – Add two days of meatless dinners; Meatless Monday & Meatless Wednesdays

Didn’t matter that our household is equipped with a beautiful Smooth Fitness elliptical machine and a Concept2 rowing machine (the rower being used as a clothes drying rack), I had excuses.  Oh – we just moved.  Oh – we’re remodeling … Continue reading

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Year of the Rabbit – Chinese New Year Chef Kelly-style~

Chinese New Year Cooking Event & Professional Women’s Networking Party hosted by Linda Press of Corpcommunicators and taught by moi. A great event held earlier this month introducing those perhaps unfamiliar with all-things-asian cuisine; hoped to have inspired if not … Continue reading

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Savory Brussel Sprouts inspired by Osteria Mozza

It has just occurred to me.  Why is brussel sprouts called sprouts?  It certainly doesn’t taste sprouty.  Perhaps it’s because it’s like baby cabbages, sprouty cabbages?  Whatever the reason, brussel sprouts has become one of my favorite vegetables of all … Continue reading

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stay slim with bibimbap – korean rice salad recipe

take notes.  did you try the braised kalbi recipe?  here’s a dish using the braised kalbi beef roast, a classic korean “one-bowl” bibimbap (literal translation, “mixed rice”) that not only looks impressive, but is fresh, healthy AND will satisfy all … Continue reading

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korean recipe (chef kelly way) – braised kalbi beef roast

this recipe was a success at the last cooking class!  the secret (drum roll) is a super easy two-step seasoning including 1) brining overnight and 2) marinating for ~4 hrs which results in a roast that’s moist, tender and seasoned … Continue reading

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the perfect bite…the art, science and emotion of taste sponsored by bulthaup

September 19, 2010 (Sat at 5pm) Thanks to bulthaup who sponsored my first cooking class and thanks to those 16 guests and friends who attended.  I had such a blast at the event filled with good food and wine and … Continue reading

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Get inspired with easy summer salad ideas – visit your local farmers’ market

Been hosting a whole bunch of dinner parties and cooking up a storm with all the great summer ingredients available right now – sweet peppers, juicy corn, tomatoes – oh-the tomatoes…and many more. In sizzling hot summer days – the … Continue reading

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