Dinner

This is one of those recipes that caught me off guard…in a good way. The texture of the squishy udon, crunchy scallions, and creamy egg yolk come together so nicely with the spicy umami kimchi, gochujang, and sesame oil. Korean carbonara! Definitely will make this one again.

Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again. Yesterday I finally got the confidence to try making it after collecting…

It’s impossible to tell that there isn’t cream in this tasty soup. I imagine a good blender can make a difference on the texture.

Around the holiday’s we usually pick up ready-made hams from Honeybaked, but this is a more interesting and talked about meal that could push turkey out of the conversation.

The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.

This tastes great and is relatively simple to prepare.

coming soon!

This version replaces the ricotta with a mix of mozzarella and gruyere, so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.