Hobak Buchim, Or How to Disappear a Grip of Zucchini

The zucchini are beginning to pile up, so I disappeared a couple of them the best way I know how: hobak buchim (Korean zucchini fritters). I shredded two kind of big zucchini (then salted to leach out the excess water), added some beaten egg, scallions, …

Larb Ped (Duck Salad)

Larb ped made with @maryschicken Pekin duck breasts. I smoked them over trimmings off my peach tree just long enough for the fat to render from the skin, then peeled the skin off and crisped it up on the grill (with a pan underneath to …

Me and Francis Lam = BFF

Holy shit I was on The Splendid (Fucking) Table!! Francis Lam chatted with me about how chilies spread around the world, and I only stammered and choked a few times. Have a listen!

Wherein I Overcome My Fear of Frying

Father’s Day dinner of champions: fried chicken (from upcoming @thejoyofcooking; recipe is solid af) with @oldbluerawhoney pumpkin blossom honey & gochugaru, chicken mu (homemade Korean purple daikon pickle), mac & cheese, homemade jojos (blanched, then tossed in Lawry’s, melted butter and melted chicken fat and …

Green Curry

Homemade Thai green curry, made mild for younger palates: handfuls of cilantro (leaves and stems) and Thai basil; galangal, turmeric and ginger; garlic and shallot; makrut lime leaf, lime zest and juice; cumin and coriander; fish sauce, shrimp paste, and palm sugar. It’s simmered in …

Congee, Fully Loaded

Further adventures in “rice is totally breakfast:” ginger-scallion congee cooked in good homemade chicken broth with Vietnamese ham, poached backyard egg and bok choy, topped with shaved salt-cured duck egg, fried shallots, chile oil and cilantro. It’s somehow both calming and stimulating, and so satisfying. …

Shrimp & Grits

Or, “corngee.” I haven’t posted about it yet, but I’ve been on a bit of a jook kick lately! This one is kind of silly but makes perfect sense: it’s a mash-up of Lowcountry shrimp and grits with greens and Vietnamese-style congee (cháo). I cooked …

Learn to Ferment Foods at My House!

Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …

A Collation of Indian Foods

I made saag paneer completely from scratch and it is so much better than anything I’ve had in restaurants (a testament to the overall lack of great Indian food in Portland more than my cooking prowess, but freshness goes a long way). The boar korma …

Yachaejeon

Fridge-clearing yachaejeon (vegetable pancake; center) made of gai lan, carrots, red bell pepper, zucchini, shimeji mushrooms, onions, and garlic chives (from the garden!) in a batter of flour and backyard eggs, seasoned with sesame oil, soy sauce, ginger and garlic. The rest of the stuff: …