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Showing posts from April, 2021

Quarantine Eats: Hoisin Chicken Udon Noodles

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Recipe from Jo Cooks Ingredients 16 oz udon noodles 1 tbsp olive oil 3/4 lb chicken breasts boneless and skinless, cut into small pieces 4 white mushrooms sliced 3 green onions chopped Sauce 1 tbsp sesame oil 1/3 cup soy sauce low sodium 1 tbsp dark soy sauce 1 tbsp sriracha sauce 1/4 cup hoisin sauce 2 cloves garlic minced 1 tsp ginger freshly grated 1/2 cup chicken broth low sodium black pepper to taste Directions Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside. Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined. Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown. Finish the dish: Add the udon

Quarantine Eats: Korean Tofu Rice Bowl

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Korean Baked Gojuchang Tofu from  Love Is in My Tummy Korean Sweet & Sour Pickled Cucumbers from Foodie Crush Korean Garlic Butter Corn from Half Baked Harvest Tofu Ingredients 7 oz extra firm tofu, pressed, chopped into cubes 2 tbsp. Gochujang paste 1 tbsp. honey 1 tsp. soy sauce 1/4 tsp. salt 1 tbsp. lime juice 1 tsp. sesame seeds 1 spring onion, green part sliced (for garnish) Tofu Directions 1 - Preheat the oven to 350°F/180°C. Line a baking tray with foil. 2 - In a bowl, mix the marinade - gochujang, honey, soy sauce, salt and lime juice. You can marinate it overnight, or use immediately. 3 - Stir in the pressed tofu cubes carefully. 4 - Place the marinated tofu cubes onto the lined baking tray. Spoon some of the remaining marinade on the cubes. 5 - Bake for 30-40 minutes, flipping it over once, halfway during baking. 6 - Garnish with sesame seeds and chopped spring onions. Corn Ingredients 3 tablespoons salted butter 4 ears corn, kernels, removed from cob 2-3 cloves of garlic

Quarantine Eats: Breakfast Sandwich Hack

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This breakfast sandwich hack became a viral craze on TikTok at the beginning of the pandemic, and I totally get why. Uses a few, simple ingredients, comes together so quickly, and tastes so good! Ingredients 2 eggs 2 slices of bread 1 slice of cheese Can add bacon, sausage, more cheese, whatever you like! Eggs & cheddar on whole wheat bread Eggs & havarti on brioche

Quarantine Eats: Easy Bagels

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Recipe from skinnytaste Ingredients 1 cup unbleached all purpose flour, (5 oz in weight) 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 cup non-fat plain Greek yogurt 1 egg, beaten Everything bagel seasoning Directions 1 - Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. 2 - In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. 3 - Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). 4 - Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. 5 - Top with egg wash and sprinkle both sides with seasoning. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 min

Quarantine Eats: Guacamole Egg Toasted Naan

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Ingredients 1 naan flatbread, toasted Guacamole (1 avocado mashed with red onion, minced garlic, lime juice, salt, pepper) 2 or 3 eggs cooked how you like Red pepper flakes

Quarantine Eats: Harissa Eggs with Hummus on Naan

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Recipe from The Feed Feed Ingredients 1 naan flatbread, warm or toasted 1/ 4 cup hummus 3 tablespoons harissa 2 eggs, fried to taste Avocado Salt and pepper to taste Directions 1 - Slather a layer hummus on to a warm flatbread. Add harissa and use the back of a spoon to swirl them together. 2 - Fry two eggs to your liking and layer on top of hummus and harissa. Add slices of avocado. Serve immediately.

Quarantine Eats: Cornbread Waffles

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Recipe from Smitten Kitchen Ingredients 3/4 cup (100 grams) coarse yellow cornmeal (I used masa harina that I had on hand) 3/4 cup (100 grams) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 tablespoon (15 ml) molasses (I used maple syrup) 1 cup (235 ml) buttermilk, well-shaken 4 tablespoons (55 grams) melted unsalted butter 1 large egg Directions Combine cornmeal, flour, baking powder, baking soda, and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk, and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here. Brush waffle iron with melted butter or coat with nonstick spray. Ladle in waffle batter, 1/4 cup at a time. (It makes 4 or so -inch finished waffles, cute ones made for an egg on top.) Cook until lightly browned and carefully transfer to rack in oven. The

Quarantine Eats: Puff Pastry Baked Eggs

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Recipe from Beyond the Chicken Coop Ingredients Puff Pastry Shells 2 sheets puff pastry (thawed) 1 egg 1 tablespoon water Baked Eggs 8 eggs 1 teaspoon chopped chives (optional) Everything Bagel season (optional) Directions Puff Pastry Shells 1 - Roll out puff pastry and slice dough into 4 inch squares or 4 x 5 inch rectangles. Place on a baking sheet lined with parchment paper. 2 - Mix egg and water together. Brush egg wash onto tops of pastry 3 - Bake in a preheated 400 degree oven for 15 minutes until golden 4 - Allow pastry to cool. Slice a square in the center of the pastry and push center down. This will be your vessel for cooking the egg. Baked Eggs 1 - Cut a small rectangle in the top of each puff pastry. 2 - Push center of puff pastry down. 3 - Crack each egg into a small bowl. Carefully pour egg into one puff pastry. If needed, may remove a bit of extra egg white to fit in pastry. 4 - Bake in 400 degree oven for 15 minutes until egg white is cooked through. 5 - Top with salt,

Quarantine Eats: Cloud Eggs

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Recipe from Food Network Ingredients Nonstick cooking spray 4 large eggs Kosher salt / Everything bagel seasoning Directions 1 - Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray. 2 - Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes. 3 - Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. 4 - Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with Everything Bagel Seasoning. Serve on English muffins or toast of you

Quarantine Eats: Quinoa Egg Bake

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Recipe from Whole Foods Ingredients 1 teaspoon unsalted butter 1/2 cup uncooked quinoa 8 eggs 1 1/4 cup low-fat (2%) milk 1 tablespoon chopped garlic 1 teaspoon chopped fresh thyme 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 2 cups packed baby spinach, roughly chopped 1 cup finely shredded Romano or Parmesan cheese Directions 1 - Preheat the oven to 350°F. Butter an 8x8-inch baking dish; set aside. 2 - Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well. 3 - In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. 4 - Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.  5 - Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let c

Quarantine Eats: Soufflé Omelette

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Recipe from Serious Eats Ingredients 3 large eggs, separated Kosher salt and freshly ground black pepper 2 ounces (55g) grated Gruyère or cheddar cheese, divided Minced fresh chives to mix in and for garnish (~1-2 tablespoons) 1 tablespoon (15g) unsalted butter Directions 1. In medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed. 2. In separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with whisk attachment, beat egg whites until firm, glossy peaks form. 3. Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in half the cheese as well as the chives. Add remaining beaten whites, and, using a silicon spatula, gently fold them into the soufflé base just until well combined. 4 - In a 9- or 10-inch nonstick skillet, melt butter over medium heat, until foaming. Scrape soufflé base into pan. Using spatula, spr

Quarantine Eats: Spinach Feta Strata

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Recipe from Taste of Home Ingredients 10 slices French bread (1 inch thick) 6 large eggs, lightly beaten 1-1/2 cups 2% milk 1 package (10 ounces) frozen chopped spinach, thawed, and squeezed dry 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1-1/2 cups shredded Monterey Jack cheese 1 cup crumbled feta cheese Directions 1 - Preheat oven to 350°. In a greased 3-qt. or 13x9-in. baking dish, arrange French bread with sides overlapping. 2 - In a large bowl, combine the eggs, milk, spinach, salt, nutmeg, and pepper; pour over bread. 3 - Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. 4 - Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Quaratine Eats: Strawberry Drop Biscuits

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Recipe from NYT Cooking Ingredients 1 1/2 cups/190 grams all-purpose flour 1/4 cup/50 grams granulated sugar 4 teaspoons baking powder 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams) 6 tablespoons heavy cream, plus more if needed 1/4 cup/30 grams unsifted confectioners’ sugar Directions 1 - Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside. 2 - Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain. 3 - Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with

Quarantine Eats: Queen Elizabeth's Drop Scones

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Recipe from Queen Elizabeth II herself, via Town & Country Ingredients 4 teacups* flour 4 tablespoons caster sugar (can use regular granulated sugar) 2 teacups* milk 2 whole eggs 2 teaspoons bi-carbonate (baking) soda 3 teaspoons cream of tartar 2 tablespoons melted butter Directions Beat eggs, sugar and about half the milk together, add flour, and mix well together adding remainder milk as required, also bi-carbonate and cream of tartar, fold in the melted butter. Her recipe ends there, but seeing as these are similar to pancakes, one can then assume the batter would be dropped into a pan by the spoonful and flipped when bubbles started to appear on the surface. *One teacup is approximately equal to half a cup.

Quarantine Eats: Sweetheart Cinnamon Rolls

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2 tubes of refrigerated cinnamon rolls Food coloring Separate the cinnamon rolls, and push 2 pieces together, pinching the bottom together to form the point of the heart.  Follow the package directions to bake the cinnamon rolls. Microwave the 2 icing containers for about 10 seconds to soften it up. Add a few drops of red food coloring to make white, and about a dozen drops for red.  Allow the cinnamon rolls to cool for a few minutes, and then drizzle the colored icing on top using a spoon.

Quarantine Eats: Cinnamon Toast Crunch Waffles

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Recipe from Le Petit Eats Ingredients For the waffles: 2 cups Cinnamon Toast Crunch Cereal divided 2 cups plus 2 tablespoons milk 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs separated 1/4 cup canola oil Butter or non-stick spray for waffle maker For the cereal milk glaze: 2 tablespoons cereal milk 2/3 cup powdered sugar 1/8 teaspoon cinnamon Directions 1 - Steep 1 cup Cinnamon Toast Crunch in milk for 10-15 minutes. Strain out cereal and discard. Reserve 2 tablespoons cereal milk for glaze. 2 - In a bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, combine the egg yolks, cereal milk, and oil, and stir into dry ingredients just until combined. 3 - In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fold the remaining cup of Cinnamon Toast Crunch into the batter. 4 - Grease a preheated waffle maker with butter or non-stick spray before cooking each waffle. Ladle about 1/2 cup waffle

Quarantine Eats: Cinnamon Roll Waffles

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Heat waffle iron to medium setting. Separate refrigerated packaged cinnamon rolls, and place one cinnamon roll in each quadrant of the iron. Melt icing in a bowl for 10 seconds.  Drizzle on top of the waffles.

Quarantine Eats: Cinnamon Roll Pancakes

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Recipe from Food Network Ingredients Cinnamon Swirl: 2/3 cup packed light brown sugar 5 tablespoons unsalted butter, melted 1 tablespoon ground cinnamon Icing: 1 1/4 cups confectioners' sugar 4 tablespoons unsalted butter, melted 3 tablespoons milk Pinch of fine salt  Directions For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.  1 - Make pancake batter following instructions on the box, or use your favorite pancake recipe.  2 - Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet for each pancake.  3 - Starting from the middle of the batter, pipe out a large swirl of the cinnamon sw

Quaratine Eats: Funfetti Cinnamon Roll French Toast Muffins

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Recipe adapted from Deliciously Sprinkled Ingredients  1/4 cup milk  2 large eggs  1 teaspoon ground cinnamon  1 teaspoon vanilla extract  2 packages of refrigerated cinnamon rolls  1/2 cup sprinkles, plus additional sprinkles for topping  Icing from cinnamon rolls Directions 1 - Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside. 2 - In a medium-sized bowl, whisk together milk, eggs, cinnamon, and vanilla. 3 - Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each. 4 - Place pieces into egg mixture, stirring to coat. 5 - Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles. 6 - Bake for about 20 minutes or until tops are golden brown. 7 - Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.

Quarantine Eats: Blueberry Pancake Ring

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1.5 cups of fresh blueberries Follow instructions on boxed pancake mix, making a 1.5x batch. Preheat oven to 325°F. Coat a 10-inch (12-cup) bundt pan with cooking spray.  Place blueberries evenly around the bottom of the bundt pan.  Pour in pancake batter.  Bake for approx 30 minutes. The top should be golden brown, the edges should pull away from the pan. And a toothpick should come out clean.  Carefully flip over onto large plate or platter.  Dust with powdered sugar and syrup. 

Quarantine Eats: Rainbow Pancakes

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Follow instructions on pancake mix box or use your favorite pancake recipe. Pour equal amounts of batter into 6 bowls.  Add 5 drops of food coloring to each bowl and stir well to make all rainbow colors. Pour pancake batter onto the griddle or large pan, about 1/4 or 1/3 cup each. When they're all made, stack them in rainbow order.  Top with a scoop of Cool Whip and rainbow sprinkles.  They're perfect for a birthday breakfast!  M

Quarantine Eats: Blueberry Masa Harina Pancakes

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Recipe from Magnolia Days Ingredients 1 cup masa harina see note 1/3 cup granulated sugar 2 teaspoons baking powder gluten-free 1/4 teaspoon salt 3/4 cup milk 2 eggs 2 tablespoons unsalted butter melted 1 cup fresh blueberries Directions 1 - Whisk together masa harina, sugar, baking powder, and salt in a large bowl. 2 - Whisk together milk, eggs, and butter in a medium bowl. 3 - Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened. 4 - Gently fold in blueberries. 5 - Heat a griddle or large frying pan over medium heat. To test if it is hot enough, a drop of water will sizzle on the surface and evaporate immediately.  Lightly butter or grease griddle. 6 - Pour about 1/4 cup batter onto griddle for each pancake. 7 - Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes. 8 - Cook the other side until bottom is lightly browned, about 2 minutes. 9 - Serve pancakes immediately or keep them warm on a wire ra

Quarantine Eats: Crock Pot Cinnamon Swirl French Toast

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Recipe adapted from Recipes That Crock Ingredients 1 loaf cinnamon raisin bread 6 eggs 2 cups milk 1 ½ teaspoons cinnamon ¼ cups butter softened ½ cup brown sugar packed ½ teaspoons vanilla Directions 1 - Take one loaf of cinnamon raisin bread, cut it into cubes and place the bread cubes into a very large bowl. 2 - In a different bowl, place your eggs, milk, vanilla, and 1½ teaspoon of cinnamon, and beat together until well blended. 3 - Pour your egg and milk mixture over your bread cubes and stir/toss until all your bread is well coated. 4 - Cover and place in your refrigerator for at least 4 hours or overnight. 5 - Pour your coated bread into your greased slow cooker. 6 - Cover and cook on low for 4 hours or high for 2 hours. 7 - Let it cool down for about 15-20 minutes before serving. Miss Menu Tip: If you want it to cook overnight so you can have it for breakfast, cook it on the Warm setting over for 8 hours, and then switch it to the Low setting for an hour, or until you see the m

Quarantine Eats: Overnight Challah French Toast Casserole

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Recipe from My Baking Addition Ingredients For the French Toast: 1 Challah (mine was ~18 ounces) 8 whole eggs 1 cup whole milk 4 tablespoons unsalted butter, melted and cooled 1 tablespoon vanilla extract ½ cup packed light brown sugar ½ teaspoon ground cinnamon Pinch of salt For the Topping: ½ cup all purpose flour ⅓ cup packed light brown sugar ½ teaspoon ground cinnamon Pinch of salt ½ cup cold unsalted butter, cubed ⅓ cup rolled oats Maple syrup and additional butter for serving Directions 1 - Butter or spray a 9 x 13-inch casserole dish with cooking spray 2 - Cut the challah into 1-inch cubes and place the cubed bread into the prepared pan. 3 - In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt, and light brown sugar. Vigorously whisk all ingredients together until completely combined. 4 - Pour the egg mixture evenly over the challah cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with

Quarantine Eats: Strawberry Dutch Baby

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Recipe from The Kitchn Ingredients For the strawberry filling: 1/3 cup granulated sugar 1 medium lemon 1 pound strawberries 5 tablespoons unsalted butter For the Dutch baby batter: 3/4 cup all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 1/2 teaspoon ground cardamom (optional) 5 large eggs 1 cup whole milk 1 teaspoon vanilla extract Powdered sugar and whipped cream, for serving (optional) Directions 1 - Place a 10-inch cast iron skillet on the middle rack in the oven. Heat the oven to 425°F. 2 - Make the strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. Hull and cut 1 pound strawberries in half, then place in a large bowl. Squeeze the juice of the zested lemon onto the strawberries and toss to combine. 3 - Cut 5 tablespoons unsalted butter into 5 pieces. Place the butter in the hot skillet, return to the ove

Quarantine Eats: Chocolate Dutch Baby

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Recipe from Smitten Kitchen Ingredients 4 large eggs 2 tablespoons (25 grams) sugar 1/4 teaspoon coarse or kosher salt 6 tablespoons (50 grams) all-purpose flour 3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy 1/2 cup (120 ml) milk 2 tablespoons (60 grams) unsalted butter Powdered sugar and syrup to serve Directions 1 - Heat oven to 425 degrees F. 2 - Whisk eggs, sugar, and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time. 3 - Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy. 4 - Remove from oven and dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.

Quarantine Eats: Dutch Baby Pancake

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Recipe from Smitten Kitchen Dutch baby pancakes can be made sweet or savory. I went with both! Shredded gruyere cheese on one half, Nutella on the other! Ingredients 2 tablespoons unsalted butter 4 large eggs 1/2 cup (65 grams) all-purpose flour 1/2 cup milk (ideally whole milk but most varieties will work) 1/4 teaspoon kosher salt Directions 1 - Heat oven to 425 degrees F with one 12-inch round ovenproof skillet inside. 2 - In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. 3 - When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish from the oven. Melt butter inside and roll it around so it goes up the sides, too. 3 - Pour batter into buttered dish and ret

Quarantine Eats

It's no secret that I've been spending a lot of the pandemic cooking at home, and it has truly helped keep me sane.  I used to be kinda neutral about cooking, with my true passion being dining out at restaurants. But without that option, I'm so grateful to have discovered this new love for cooking.  I've learned a ton about different cultures' foods, acquired new techniques and new kitchen gadgets, and learned that despite my best effort to follow recipes to a T, it's really easy for things not to turn out as expected!  But it's been a blast anyway. So to celebrate ONE year since I cooked my first Quarantine Eats meal, I'm excited to present a master list of all of the recipes that I've made.  Mostly, I've followed the recipes of amazing cooks and food resources, but some recipes I created on my own or pieced together from a few different recipes. I've grouped them into categories, so hopefully it's easy to browse. (Click on the category

Korean: Her Name Is Han

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Her Name Is Han Korea Town 17 East 31st Street b/t 5th & Madison Aves Website • Yelp • Facebook • Instagram Her Name Is Han has been on my list for a few years now, and I'm not really sure why I haven't been before. So I was really excited when it arrived for my birthday dinner last week.  Adam did an awesome job ordering and everything was delicious!  Banchan: A variety of side dishes that came included with the order The kimchi was good, but the rest didn't really do it for me. I'd say FORGET IT, but it was free, so it's worth trying. Kimchi Pancake This had such a great taste, and even being delivered, it still had a nice crunch to it.  Just wish we could have gotten it with the poached egg on top, but that probably wouldn't travel so well! GET IT Bibimbap: 7 kinds of seasoned vegetables and egg over rice This was good, but didn't stand out compared to the other dishes. It's nice as a vegetarian option, so I wouldn't totally FORGET IT.  KFC