Kimchi seems to be ubiquitous in the culinary world these days. Celebrity chefs are enamored with it. Small local markets and even the behemoth Whole Foods is carrying it. Suburbanites and hipsters alike are experimenting with it. And of course, food bloggers cook and write about it. It’s hard to believe that not too long ago, many people pinched their nose when in close proximity to kimchi. I think this is just a small part of a larger trend. I see more and more people embracing new experiences and accepting different types of cultures and lifestyles.
I’m a glass half empty kind of a girl. I don’t know why. By and large, I’ve led a charmed life in relative comfort and am now married to a man who loves me to pieces. And yet, I’m always waiting for the other shoe to drop. This amuses and bemuses my husband, because he is quite the opposite, my eternal optimist. It’s a good thing I suppose. It would probably be a real bummer being married to a fellow buzzkill.
In many of my recipes, I call for baked chicken. Throw some in, I say, as if most people have baked chicken waiting for them in their fridge. Well, this is because I DO have baked chicken in my fridge at least a couple of days out of the week. Still, it’s wrong of me to assume that you do too. So here is a very easy baked chicken recipe. Now you too can have baked chicken lying around in your fridge.
When I (and many Americans) think of Australian food and wine, two things come straight to mind: Outback Steakhouse and Yellow Tail wine. Wonderful, both. But not exactly the paragons of culinary excellence.
I recently attended a luncheon sponsored by Tourism Australia and had the chance to sample some delectable dishes and wines from the country. Barramundi (fish native to the region), Oysters “Kilpatrick” (image below), and even Asian-influenced dishes like Steamed Buns with Wild Mushrooms were among the dishes served during the occasion.
I made some Spicy Tomato Sauce with Poached eggs last week. Twice, actually. That’s not unusual for me. When the weather outside is cold and I barely have enough time to eat, this is one of my go-to dishes. It’s one of those dishes that is so comforting, yet simple and quick. We either have it over brown rice or pasta. It’s delicious either way.
Of course, I had to add a little bit of Korean love to this dish. I absolutely love gochujang (Korean chili pepper paste) in tomato sauce. It tempers the acidity of the tomato sauce just perfectly, while imparting some sweetness and spiciness to the sauce. If you don’t have access to gochujang, of course, you can add tomato paste. I add both if I have both in my fridge. Just make sure they add up to about 2-3 teaspoons. The resulting sauce is SO GOOD. You have to give it a try.