It has been quite chilly here the past few days. So chilly that a pot of soup was in order. I love this soup. I remember having it at a friend’s house for dinner when I was 10 years old. And in my early 20’s, I learned this recipe from Kimi. I remember one time I made this soup and E added a dried bay leaf to it —it threw this entire soup off and not in a good way. Suffice it to say it went into the trash. If you want to alter this soup in any way —please do not add a bay leaf in here. The flavor of this soup comes from the oxtail and the veggies. There’s no need for any herbs or spices. Bottoms up!
This recipe came from my very first Chinese cookbook in English that Kimi gave me. It was one of the first recipes I made from that book. This is one of those stews where you literally throw everything into one pot and let it sit on simmer for an hour. The stew is light but full of flavors so if you’re in the mood for something on the less hearty side, this is a good one to make.
Over the weekend I was craving for some seafood stew. I didn’t care that it was stew-inappropriate weather. I’m one of those people that can eat soups and stews regardless how hot it is outside, as long as I’m craving it —I’m having it. There’s a local bakery that makes AMAZING breads —got a French baguette to go with the meal. It was heaven!
My first authentic Korean food experience was in 1997 when I first met M. This was about the time when E started dating him. Since then, I have been exposed to many wonderful Korean dishes. Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!). Several years ago, I decided to make my at-home version of kimchi jjigae. I think I have come up with a version I’m satisfied with. A warning —this is pretty spicy. I mean BTS (Burning Tonkomong Sensation) spicy. 😀
I didn’t start making risotto at home until a few years ago. I always thought it was a difficult dish to make. I saw an episode of 30 Minute Meals where Rachael Ray was demonstrating how to make it. While it is an easy dish, it certainly didn’t take 30 minutes! For me, it took about 45-50 minutes.
I had a bad time management day yesterday. Chris and I didn’t have dinner until almost 9:00 p.m.! But this stew was well worth the wait. We had it over garlic rice. Bon appétit!
The other day, Chris mentioned that he has a few co-workers that are vegetarian. So today, I thought I’d bake something savory without meat. I figured I can have something meatless, bread-wise, with my meat-full beef stew (currently cooking). 🙂 Enjoy!
This is the second time I have made pesto sauce from scratch. It tastes so much different than the stuff you get at the store. When you make it at home, there’s that taste of freshness that you don’t get with store bought pesto. I highly recommend making it yourself if you have the time.
I know the photo doesn’t look like much but this bread is sooooooo good, especially when it’s served warm. The pepper really gives this bread a kick and pairs so nicely with the chorizo and manchego. I think next time, I would use some rosemary and parmesan cheese with some coarse sea salt on top. Enjoy!
Chow mein is one of those dish that you can throw whatever meat or veggies you have on hand. I love ordering them at restaurants but I always feel guilty afterwards for eating it because of all the grease and MSG. When you cook it at home, it’s just so much healthier. Plus, they make wonderful leftovers the next day. Here’s my version of it.