Recipe Notes: For the baking dish I used a Pyrex dish that measured 8”x6” with a 2” depth Use regular Graham Crackers, nothing flavored or reduced fat Use regular pudding mix and Cool Whip – NOT anything low fat or low sugar I used two large bananas – but if your bananas are small, use 3!
One of the greatest things about having friends from different countries is learning their native food the way their grandparents taught them to make it. One of my friends, Stacey is from Seoul, Korea, and cooks the best Korean food I’ve ever had. She first got me obsessed with her cooking through her Korean Fried Chicken, which I attempted to recreate here. Then I got to taste her slow cooked Korean Short Ribs (I died and went to meat heaven), and most recently, she gave me my first bowl of Beef Bibimbap (complete with homemade Bulgogi Sauce and Homemade Korean Hot Sauce). I not only got to watch her prepare the Bibimbap elements (incredibly impressed with her knife skills), but was then given a full tutorial on how to create/build the bibimbap bowl with said elements and then how to mix it all together for consumption. Needless to say, I ...
Let me preface this blog post by saying, this was the first time I ever indulged in a Poke Bowl. When we lived in NYC, Poke Bowls were just starting to become a fad, and a Poke place even opened right next to our apartment, but I had never actually tried one prior to making one last night. So what is Poke? Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Poke means “to slice or cut” hence the way the bowl looks with sliced or cubed fruits, veggies and protein. I was instantly attracted to the Poke Bowl because I think they just look sexy AF. The colors, the fresh fish, the ability to mix and match ingredients, and the fact that it can incorporate Japanese flavors all led to my desire ...
Bacon Gouda Farfalle
My favorite Japanese restaurant in New York City is Morimoto – owned by the famous Iron Chef Masaharu Morimoto. Located on the edge of the Meatpacking District, Morimoto has the most incredibly fresh sushi, awesome Saki selection, and the most delicious appetizers that immediately get you ready for an incredible meal. The first thing on the menu that my husband and I immediately order the second we sit down is the Crispy Rock Shrimp Tempura. This is served two ways: one side in a spicy gochujang sauce and the other in a wasabi aioli. My husband prefers the Wasabi Aioli while I prefer the Spicy Gochujang sauce….we’re just a match made in fried shrimp heaven. I have been looking all over for Rock Shrimp to buy down by us in Princeton, NJ and haven’t been able to find any (sad). Rock Shrimp unlike regular shrimp have a super hard shell, ...
I sometimes like to think of myself as the Pierogi Queen. This is a 100% self-deemed title, but a title I take seriously in the kitchen. Back, long before I went to culinary school, the Pierogi was one of the first dishes I truly perfected including coming up with my recipe for the perfect pierogi dough. While this may not seem like some incredible accomplishment, it truly was/is for me. No I didn’t cure cancer, but I did cure the epidemic of the dense, tasteless Pierogi and for that, I feel I deserve some kind of recognition. Seriously though, last year, I went about buying all of the various store bought pierogies out there for a taste tasting and after trying 6 different Pierogi brands, not one of them had a light, flakey, fluffy dough. So because I invented a dough that is a work of art, I have since ...
