September 1, 2015 § Leave a comment
Follow me on Instagram @annsmelange to get more frequent updates and quick dish ideas. 🍚🍴🍩🍤🍦🍜🍝🍲☕️🍵🍒🍅🍍🍆
June 21, 2014 § Leave a comment
Oh my, oh my, oh my….THIS WAS AAA-MMAA-Z-I-N-G!!!! Not surprisingly, my partner made it—he’s such a great home cook! It is times like these that I’m so happy that he’s my roomie! I wish you could climb into the photos and smell it and eat it—it was THAT delicious! It was the perfect stew to match the cooling weather here. The first day of summer has ended a little chilly, so the comforting stew tasted that much better.
INGREDIENTS (in order of when you’ll need them):
- anchovies for stock
- Korean fermented bean paste
- Korean hot pepper paste
- crab legs
- Thai chili peppers
- green onions (we didn’t have them on hand, so this was omitted)
- First, prepare fish stock to use as a base for the stew. Fill a pot with filtered water and let it boil. Add anchovies and let it boil for at least 15 minutes. Then take out and toss the anchovies.
- In this step, a 5:1 ratio of bean paste to pepper paste is used. To the boiling stock, first add some bean paste and mix it well. Allow it to come back up to a boil and then add the pepper paste. Allow it to come back up to a boil again.
- Add the sliced garlic and crab legs. Boil.
- Finally, add sliced onions and Thai chilies. Boil.
- Boil for at least 30 minutes more so all the flavors combine. At this point, the stew is done and can be served later.
- Before serving, add scallops (and green onions if you have them) to the boiling stew and cook just until the scallops are done.
- Serve and ENJOY!!!
March 29, 2014 § Leave a comment
Today’s a very rainy day here, so I thought this might be an appropriate meal to post: beef and pork dumplings in King-sized wrappers (made last year). These are way too big, but I didn’t have the option of getting the smaller-sized ones because I didn’t like the ingredients of the ones available. Wrappers should be made with rice flour or they won’t taste very good.
I made these too salty–OOPS! But we tried to off-set that by making them into a soup (one of my comfort foods)….we had to keep it boiling a long time to pull out the salt! I’ve been discouraged to make them again, but I have two packages of wrappers in my freezer right now! I suppose I could make vegetarian taco cups with them…hhhmmm…
Speaking of…these can be vegetarian—just use whatever veggies you like, but also keep in mind that the water content of each will vary. So you want to use something that will soak up some of the liquid while it’s in the wrapper. I used flour in mine. You’ll also want to keep in mind the different textures of the veggies when choosing the right combination.
My mom would make hundreds of them for New Year’s Day (she had a few helpers) and freeze them a little first on sheet pans or large plates and then throw them in a bag together. That way, they won’t stick to each other. If you live in a cold place, you can just place them outside in the garage during the winter months and they’ll freeze very quickly.
A pet peeve of mine: when I see dumplings being made on TV and on food blogs, people don’t make them with their hands…they always place a bunch on the cutting board and make a bunch at a time. Then they proceed to awkwardly fold them…still on the cutting board! These are to be made by hand, one-by-one and not factory style, taking care into folding and sealing them. I can’t say that I make mine pretty (as shown by the very chubby dumplings I made!), but my mom is my reference point. There’s a lot of TLC that goes into one dumpling—it’s the single most important ingredient to making home-cooked meals delicious (even if there’s too much salt!)!!!
March 25, 2014 § 2 Comments
Another old draft….
I boiled this chicken in a water, soy sauce, ginger, garlic and sugar. It’s possible I’m omitting some ingredients, though…..
It stunk up the whole house, but was worth it. I rarely cook chicken and this was a home run. Served with rice, you don’t even need any side dishes (well, except maybe a little kimchi) and a nice red wine. I can’t remember what this Poppy Pinot Noir tasted like, but I bought it as an ode to an old pal. 😉
March 9, 2014 § 3 Comments