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 home
preserved lemons a la moroccan style…use sparingly in braised meats, great with pan-seared butterfish
turkey confit…this is what i made for thanksgiving…a new twist and so decadent. hunting down duck fat was krazy but it’s here….crackly perfect.
About chefkelly
Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
