Author: gomo

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Spicy Roasted Garlic Hummus

I ate a ton of hummus when I in college. It was easy to make. I could dip almost anything in it for extra flavor. It was delicious. And I guess it added some much needed protein to my gummy bears/french fries/donuts diet, not that I cared much about protein at the time.

It still remains one of my favorite dips/spreads. And I have made many variations of it. I’ve made it with different types of beans, different stir-ins, and different types of flavoring sauces. But one of my favorites is the Asian-style hummus flavored with roasted garlic cloves and gochujang (Korean chili pepper paste).

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“Bulgogi” Tempeh with Sautéed Onions

I indulged a little too much over the weekend. I don’t know about you. But I can’t say no to soft shell crab, especially the battered and fried ones dipped in aïoli. I can’t pass up fresh sea urchin either – even if those yummy morsels come nestled in cheese smothered pasta. I’m terribly lactose intolerant and gluten-sensitive. Yes. This would be a problem. And who can pass up a prosecco bar? I can’t. So I imbibed a bit.

So like a reasonable person, I planned to forgo dessert. But my plan was thwarted by a complimentary tray of desserts that came to our table. And I can’t let any dessert go untouched. But not only did I “touch” them, I polished them off. To make matters worse, we got a bottle of champagne, a mini chocolate cake, AND a mini carrot cake on our way home. At the end of the night, nothing was left.

Clearly, I have issues with restraint. I know this. I’m nothing if not self-aware.

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Bibim Guksu (Korean Sweet and Spicy Cold Noodles)

I call this my lazy hot Sunday noodles. “Lazy” because it is very easy and quick to make. And “hot,” well, it’s a bit of a misnomer since the dish itself is cold. But I usually crave it during “hot” summer days. And “Sunday” because that’s when I usually make it.

Bibim Guksu is perfect for those hot summer days because it’s made with COLD noodles and mostly cold ingredients. And it’s very easy to make. It’s as easy as making a salad. Hence the “lazy.”

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Pajeon (Korean Zucchini Scallion Pancakes)

Pajeon (Korean Scallion Pancakes) is probably one of the most popular appetizers in Korean cuisine. Whenever we go to a Korean restaurant, we don’t have to look far to spot a Pajeon atop someone’s table.

There is a good reason for this. Obviously, Pajeon is delicious. But it’s also a “safe” dish for those who are not familiar with Korean cuisine. As much as I LOVE Korean food, I must admit some dishes are an acquired taste. (Once acquired though, they are addictive!) But the scallion pancakes are comforting and familiar regardless of your origin or taste. They are savory and crispy when eaten right out of the skillet and piping hot. And they are savory and chewy when eaten at room temperature. The choice is yours. Ooh~ And don’t get me started on the salty, tangy dipping sauce.

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Cashew Chicken with Thai Chili Plum Sauce

I was reading The Tourist by Olen Steinhauer a few months ago. The book is about an elite spy who is betrayed by his government. I guess after the success of the “Bourne” books, this is the plot du jour of the genre. Apparently, connoisseurs of the genre fancy him to be the next John le Carré. (He is the author of Tinker, Tailor, Soldier, Spy.) Admittedly, I’m not a huge fan of the genre. And the plot of the book seems overdone. But it was a page-turner.

I may not be a huge fan of the genre, but I am a huge fan of food. So imagine my delight when I saw a reference to my go-to Thai place, Land Thai. (A character in the book grabs takeout from Land Thai.) My husband and I used to go Land Thai at least once every couple of weeks. But for some reason, we haven’t been to the restaurant in months. Believe me I don’t need a reason to eat there; but it was a good reminder.

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