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Category Archives: becoming a chef
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
Posted in Chef Kelly, Korean food recipes, becoming a chef
Tagged aleppo peppers, brit pub food, bubble and squeak, edamame, gobo, green day, japanese burdock, korean cucumber salad recipe, meatless monday, meatless wednesday, purple broccoli, st patrick's day, sugar snap peas, sweet potato recipe, swiss chard recipe, theredbicycledesigns, vegetable dishes, veggie recipes
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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
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
Chinese New Year – celebrated with homemade dumplings & korean rice cakes
CNY or Chinese New Years is today, February 3rd but guess it could also have been yesterday since they’re a day ahead of us here in the USA. The year of the rabbit according to the holidayspot says that 2011 … Continue reading
Posted in becoming a chef
Tagged chinese new year, dumpling recipe, korean rice cake
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Bon appetit mag brownie recipe – tweaked
Latest weakness lately? All things chocolate. So when this month’s issue of Bon Appetit arrived in the mail with a cover page of luscious brownie – I had to try out the recipe. Mine turned out bit fudge-y and VERY … Continue reading
Posted in becoming a chef
Tagged bon appetit, brownie, chocolate, dessert, evap cane juice, macadamia nuts
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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
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
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
Posted in Chef Kelly, Korean food recipes, becoming a chef
Tagged bibimbap, braised beef, kalbi, kochu, kochujang, korean, korean recipe, rice, saam, ssam
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