Some side dishes and rice complete the typical Korean meal. As I ate each bite, I realized how much I miss those homecooked dinners back at home... ;( Can't wait for Thanksgiving break (already!) to see my family.
-John
Saturday, September 5, 2009
Homesick
Being the Korean that she is, my mom packed me a tub full of kimchi when I moved into my studio apartment. It's been sitting in my fridge for a while so I decided to make stew out of it. Of course none of my attempts will match my mom's cooking, but I desperately tried...
Some side dishes and rice complete the typical Korean meal. As I ate each bite, I realized how much I miss those homecooked dinners back at home... ;( Can't wait for Thanksgiving break (already!) to see my family.
-John
Some side dishes and rice complete the typical Korean meal. As I ate each bite, I realized how much I miss those homecooked dinners back at home... ;( Can't wait for Thanksgiving break (already!) to see my family.
-John
Leftover Quesadilla
So you know at the end of the week you always see a problem where you have more leftover ingredients than you initially calculated? For those foods that are time-sensitive, I had no choice but to but make myself an odd quesadilla with some strange produce.
Ingredients used (with their appropriate time in the fridge):
Whole Wheat Tortillas - 3 weeks
Seitan - 3 weeks
Gouda cheese - 2 weeks
Finely grated Parmesan cheese - 2 weeks
Parsley - 1 week
To explain what seitan is, I'm going to have to go back to my favorite vegan (and arguably my all-time favorite) restaurant, Real Food Daily. I was introduced to them by a fellow intern when I was in Beverly Hills for the summer. This restaurant became my LA staple. Whenever a friend wanted to eat out, I would dare them to go vegan, and I loved to see their reactions when introduced to some very tasty dishes. The greatest discovery I made was seitan, a whole wheat protein that has a very meaty texture. It's a bit bland, but versatile if flavored correctly.
-John
Ingredients used (with their appropriate time in the fridge):
Whole Wheat Tortillas - 3 weeks
Seitan - 3 weeks
Gouda cheese - 2 weeks
Finely grated Parmesan cheese - 2 weeks
Parsley - 1 week
To explain what seitan is, I'm going to have to go back to my favorite vegan (and arguably my all-time favorite) restaurant, Real Food Daily. I was introduced to them by a fellow intern when I was in Beverly Hills for the summer. This restaurant became my LA staple. Whenever a friend wanted to eat out, I would dare them to go vegan, and I loved to see their reactions when introduced to some very tasty dishes. The greatest discovery I made was seitan, a whole wheat protein that has a very meaty texture. It's a bit bland, but versatile if flavored correctly.
-John
Summer Salads
In an attempt to enjoy the last of the summer breeze, both Anisha and I decided to make a meal for a few friends. Our basis was a beet salad, which triggered an even more ambitious Southern salad. We left the windows open and let the sunshine brighten our spirits. Imogen Heap played in the background and we were feeling the joys of cooking in no time. Before we knew it, we had two salads, a cheese plate, and a tea spritzer cranked out.
Cheese Plate
*Anisha's trick: If you don't have a decent serving platter, let your cutting board serve as the centerpiece!
Southern Salad
US!!
Our guests, Savannah and Sarah
-John
Cheese Plate
*Anisha's trick: If you don't have a decent serving platter, let your cutting board serve as the centerpiece!
Southern Salad
US!!
Our guests, Savannah and Sarah
-John
Introduction
Hello all future readers! As creators of this blog, we would like to introduce the simple foods we make as busy college students at the University of California, Berkeley. We study, we sleep, we contribute to the economy, and (most importantly) EAT! With such an organic and lively food culture among us, we would like to introduce you to a few ways we try to incorporate food into our daily lives.
Anisha
I am a food junkie and have been secretly wanting to pursue a career as a chef. During my summer of 2008, I worked in one of the premiere hotel restaurants in India. Hard work gave me much insight into food.
John
As a newbie to cooking, I try to emulate whatever I see on television as much as possible. I prefer a home-cooked meal to almost any restaurant. My weakness is in a good slab of chicken marinated to perfection.
College cuisine at its finest!
Anisha
I am a food junkie and have been secretly wanting to pursue a career as a chef. During my summer of 2008, I worked in one of the premiere hotel restaurants in India. Hard work gave me much insight into food.
John
As a newbie to cooking, I try to emulate whatever I see on television as much as possible. I prefer a home-cooked meal to almost any restaurant. My weakness is in a good slab of chicken marinated to perfection.
College cuisine at its finest!
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