05
Dec 11

Wet Paint

image

Doggy must have missed the “Wet Paint” sign.

Posted from WordPress for Android


04
Dec 11

Craving Satisfied

image

image

Posted from WordPress for Android


30
Nov 11

Regrets

image

Shin ramen and beer at 11 PM. I try to look on the bright side…at least it’s still before midnight!

Posted from WordPress for Android


30
Nov 11

Which Wich?

image

image

image

image

Today was my first time at Which Wich, and I’m a fan. I was sad, however, when I realized that I had no onions in my sandwich. If you don’t know, I order extra onions on everything as explained here. So I looked at my order on my little brown bag and saw that there’s an “onion” category separate from the “veggies” category. Live and learn.

Posted from WordPress for Android


29
Nov 11

Perfect Marriage

image

Pumpkin Cheesecake Streusel Pie. I’m a “savory over sweet” kinda girl, but oh man…

Posted from WordPress for Android


29
Nov 11

Trying Something New

image

image

image

image

image

image

image

Lately I haven’t been posting a lot which, I know, is making my 823,984,739,402 readers very sad. Riiiiight. I’ve been so preoccupied with school applications and just thinking about what’s going to happen in the next year. My days are spent researching schools, cities, and preparing for interviews. I just received my third interview invitation, so it’s been super exciting. I’ve been accepted to one school (my first interview), declined my second interview, and my third is coming up in less than two weeks. And to think I have yet to submit my application to another school!

So I decided to try something new. I’ll continue to post recipes using my DSLR, but not at the same frequency as when I started this blog. Instead I’ll be posting more “In the Moment” posts by my cell phone which should give you more real-time food updates. I’ve always gotten comments on Facebook about my food posts, so why not share it on a blog! I will, I repeat, I will continue to post recipes, so I hope  you’ll stay tuned…recipe or not!

So here’s tonight’s dinner for you! Dweji bulgogi tacos as seen in my recipe post here. Now it’s time for some TiVo and vino!


26
Nov 11

Words to Live By

image

I hope you had a lovely Thanksgiving! This was the past few days for me: Eat. Lay down. Repeat. I haven’t had a chance to get hungry! Maybe I should consider activating my 24 Hour gym membership on Monday. But for now, eat, lay down, and repeat! Happy Fatterday Saturday!

Posted from WordPress for Android


21
Nov 11

Current Read: Kitchen Confidential by Anthony Bourdain

image

image

image

Just in time for Anthony Bourdain’s new series, The Layover, premiering tonight!

I was reading a PDF version of this on my computer, but sometimes it’s nice having a hard copy of something. My eyes told me so.

So I went on eBay and bought it for $2.26 plus $2.99 shipping for a grand total of $5.25! What’s funnier is that the seller actually paid $3.21 to ship it, so seller made $2.04. Looks like I won!

Posted from WordPress for Android


20
Nov 11

Breakfast at the Jins on a Rainy Sunday

image

image

image

image

image

image

image

image

image

image

image

Thanks for making us fat and happy, MJ!

Posted from WordPress for Android


17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/