물냉면: Cold Noodle Soup

This has to be one of my all-time favorite Korean dishes. It seems like it would be unappealing because it is cold, but in the hot summer months it is so refreshing! The quick pickled radish is particularly important and the sweet Asian pear really balances out the acidity of the vinegar and pickles. I used the recipe from the same show as last week Two Chefs and made my own beef stock. I think I am trying to figure out what cut of meat exactly they use, because my broth came out a little greasy. However, adding vinegar really cuts through and cleans up the taste. It did take a long time and perhaps buying the pre-packaged soup would be easier, but the flavor was so great. Next time I’ll have to make the stock in bulk and have it on hand in my freezer. It is already turning out to be a scorcher of a summer where I am.
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Thai Chicken and Noodle

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This dish is not really Thai in style. In fact the only “Thai” thing about it is the noodles that are used in the dish. I used the leftover rice noodles that I had from making the homemade version of Pad Thai. I got the idea from Robin Miller whose show I used to watch a lot when it was on tv. I liked how simple it is and how she really takes care about nutrition as well. I changed it up in a sense I have a ton of condiments I need to use in my fridge. I used some leftover Szechuan sauce, and added some more soy sauce and sesame oil. It was a little salty so I used up a tiny bit of agave. I used frozen stir-fry vegetables to add more to the dish and I didn’t have enough chicken thawed out. The end result? Something yummy to eat, but definitely not really Thai. Lime juice really adds a nice tang so remember to not leave this part out. I guess the story goes if you have the right ingredients then the sauce is really going to make or break the dish.

Hello world!

As a musician one really never has enough free time in a day to do things. However, there is something about the comforts of good food and making it yourself that I find immensely satisfying. I have no professional training, only interest and curiosity in trying out new recipes and always keeping my mouth interested in what it’s eating.

So here’s to happy eatings and many cooking adventures to come!