How to Add to Kimchi to Your World

Entertaining

Today I’d like to have a conversation with you about cooking. We’ve talked about food on Apartment 34 for, well, years now. We all know there’s a big difference between feeding yourself – cuz lesbihonest – there’s Chipotle and Thai takeout for that – and then there is cooking. Getting in there. Making something from nothing. One requires no thought and often less than five minutes. The other can take copious amounts of preparation, time and often some skill. But one only feeds your hunger while the other feeds your soul. Yes, it may sound overly romantic but I firmly believe it’s true.

But am I whipping up 3-course meals every night? Of course not. Most evenings I’m wrestling a toddler into the tub, trying to dash off unfinished emails, tripping over legos all while writing blog posts in my head. I’m totally into those meal-in-a-box kits because, life. But of course I’d like to be of those people who can step into the kitchen and simply whip up something stunning. I look at people who come from a tradition of cooking, with family recipes and cooking skills passed down through generations I feel a little envious. So rather than lament, I decided I want to learn. That’s where my friend Selina Lee comes in.

Selina is an extremely talented home cook and food blogger. Her passion as she explains, “is combining traditional Korean recipes with modern flavors.” The effect is both delicious and beautiful. I’m lucky enough that Selina has offered to touch me – and all of us – some of her ways! If you’re looking to try something new, inject new flavors and new cooking styles into your repertoire, then you’re going to love this series. To kick things off, Selina introduced me to the cult food of the moment. Move over cronut – make way for Kimchi.

KIMCHI TOAST WITH QUAIL EGG (김치토스트) – 4 servings, yields about 8 toasts

INGREDIENTS
2 cups kimchi (seoul kimchi original)
8 sliced baguette
8 quail eggs
1 cup shredded asiago cheese
¼ cup chopped scallion
¼ cup lightly dried chopped parsley
SEASONINGS
1 tbsp butter
1 tsp soy sauce
½ tsp sugar
sesame oil
toasted sesame seeds
extra virgin olive oil

PREPARATION
Chop kimchi into small bite size pieces and finely chop 1 scallion. On a sheet pan, place sliced baguette (I love using sourdough or kalamata olive baguette), drizzle olive oil over the bread and sprinkle cheese. NOTE: soft white cheese like asiago or swiss will work best. Prepare sunny-side fried quail egg with crispy edges.

COOKING INSTRUCTION
1. Add olive oil on a skillet over med/high heat. Add chopped kimchi and cook it for about 3 min. I like using more leafy part of the kimchi. Add sugar and soy sauce and cook it for 2 min. TIP: Adding more sugar will balance out the sourness if the kimchi is overly ripened. Add butter and stir fry it until butter is melted then turn the heat off. Drizzle sesame oil (about two spins), sprinkle toasted ground sesame seeds. NOTE: I buy toasted sesame seeds and grind them on a mortar. It really brings out the flavor if you grind them by hand.

2. Bake sliced baguette with cheese in the oven at 325 F for just 15 min. Just enough to melt the cheese and the bread is lighted toasted.

3. Assemble the toast by adding cooked kimchi, fried quail egg and sprinkle some scallions and parsley over the toast. Serve warm.

This dish would be a perfect little appetizer before a beautiful fish dish. Or a stellar addition to a savory brunch menu. It combines familiar comfort foods – bread and cheese – with awesome spice and unique ingredients, but it’s really easy to make. But you don’t have to tell your guests that. This is the type of dish you can pull off quickly and you’ll look like a culinary genius. I can’t wait to see what Selina is going to teach me next.

Btw, if you’re in the Bay Area you should definitely sign up for one of Selina’s cooking workshops. You’ll get hands on experience with Korean cooking in a stunning environment. I can’t recommend it highly enough. The next one is all things Kimchi. You can get more details here.

For our entire recipe archive, CLICK HERE

food photography & recipe by selina lee /photographs of pottery by Erin Scott Studio for Sarah Kersten

Easy Spring Side Dish

Entertaining

April is here, Easter is around the corner and I’m actually excited to get in the kitchen and cook! All I want to eat right now are light, colorful, flavor-packed dishes. Well, this gorgeous carrot recipe certainly meets all those criteria.

I had the pleasure of meeting cookbook author and OG blogger Sarah Britton at a recent book signing event in San Francisco. Her latest book, Naturally Nourished, puts a mouth watering spin on clean eating. Ingredients like coconut oil add deep flavor while keeping things light. For this lovely little dish, young carrots are roasted to bring out their sweetness, but brightened with fresh dill and lightly toasted pistachios. It’s the perfect dish to serve a crowd at lunch, serve as a savory veggie at Easter brunch or as a delicious dinner side. It’s also just real purdy.

BROWN BUTTER CARROTS WITH PISTACHIOS
(recipe from Naturally Nourished by Sarah Britton)

Ingredients
14 young carrots
2t coconut oil
fine sea salt
2T unsalted butter
1 shallot, finely diced
1/2t Dijon mustard
1 1/2t apple cider vinegar
1T Pistachios, lightly toasted and chopped
handful fresh dill

Directions
Preheat oven to 400 degrees F. Scrub carrots and trim all but 1in off the tops. Rub each carrot with a little coconut oil and place on rimmed baking sheet. Season with salt and roast until carrots are tender and a bit blistered.

As the carrots roast, prep the dressing. Start by melting butter in a small skillet over medium heat. Add the shallot and swirl pan over the heat until the butter starts to brown, 5 to 7 minutes. Once browned, pour in a bowl (or jar) and mix in the mustard, vinegar and pinch of salt. Blend well.

Remove the carrots from the oven and place on a serving platter. Pour dressing over top and garnish with dill and pistachios. Serve immediately – you don’t want to let this dish cool.

For more fresh recipe ideas CLICK HERE.

Five Pasta Dishes to Get You Through the Week

Entertaining

As we’re about to kiss February good-bye, we’re long past new year’s resolutions, am I right? So give me all the carbs. While I was paleo for years before getting pregnant, I’m closing in on two years of what I’m calling my pasta renaissance. It’s basically all I want to eat, all the time.

Cacio e Pepe just might be the most comforting of all classic pasta recipes. Simple, timeless and so easy. I’ll never say no.

If you’re feeling spicy, this Chorizo Bolognese looks mighty tasty.

And if you want to get really fancy, this fresh take on lasagne – that’s rolled instead of stacked and filled with yummy mushrooms – looks rather fabulous.

Ok ok, I’ll eat some veggies with my noodles. Roasted cauliflower, dill and ricotta sounds fresh and a light.

And since we’re not quite into spring yet there’s still time to cram in some more pumpkin. The pumpkin sauce on this dish is seriously good (though I cut out the dairy and would actually add a bit of chili flake for a touch of heat).

I know carbs are the root of all nutritional evil, but if eating these dishes all week is wrong, I don’t wanna be right.

For more of my favorite recipes, CLICK HERE

recipes via sunday suppers / donna hay / the modern proper / not without salt / a pinch of yum

Tasty Tuesday: 3 Recipes to Try this Month

Entertaining

I’ve always loved to cook, but after having a baby, making dinner at home felt like climbing a mountain. After feedings, baths and bedtime routines piled on top of endless sleep deprivation, cooking was the last thing I wanted to do. But you’d be amazed by how a good kitchen can turn the tables. When you have a space that makes you feel good, and more importantly is highly functional, cooking suddenly brings you joy again. Here’s a little sneak peek of my kitchen!

I was very intentional about designing the kitchen in our new house, not just to look good but also for cooking. I made very intentional choices about every element in the room, particularly my appliances. After fives years of cooking on a horrific electric range, I was very ready for an upgrade. The Thermador 36” Masterpiece® Series Gas Cooktop I selected, was designed for us wannabe chefs. Aka it’s awesome. The cooktop features burners with a patented five point design isn’t just for show. It creates a perimeter 56% longer than a round burner of the same size, which reduces cold spots for faster and more even heating across any size pan. I finally don’t have to wait 20 minutes for a pot of water to boil. The range’s simmer function cycles burners on and off to maintain temperatures as low as 100◦ F — perfect for simmering delicate sauces or keeping food warm without scorching or stirring. Basically this bad boy works great and also looks fabulous. I love counter mounted ranges. It gives a kitchen a nice clean feel. Putting storage under your stove is also so convenient. All your pots and tools are immediately at hand rather than across the room or behind you.

With the holiday season bearing down on us, I’m actually really looking forward to spending a lot of time in my kitchen this year. I’ve been gathering a lot of recipes, but here are three I’m excited to try out this month!

This Butternut Squash Soup looks divine. It’s also vegan and gluten free. Perfect for packing on the flavor without the pounds.

I feel like salads always get overlook around the holidays, but they can be a feature. This beautiful Brussel Sprout Salad is a perfect example. It combines pecans, red onion and farro into a hearty dish that could even been the main event on a meatless Monday perhaps. Definitely adding to my rotation.

And it wouldn’t be fall without some indulgence right?? This Caramel Apple Bread Pudding looks like a very fun and decadent new way to enjoy the season. I love you pumpkin pie but I’m in the mood to shake things up a bit.

What are you looking forward to whipping up in your kitchen this season? I’m always looking for new recipes. I would love to know what you’re dying to try.

And sources for my kitchen design for those interested are: Thermador 36” Masterpiece® Series Gas Cooktop / Silestone countertop in Zeus / Silestone backsplash in Pulsar / Kohler pasta faucet / Benjamin Moore paint in White Whisp / adorne switches by Legrand

For more pics of my kitchen CLICK HERE

For more sneak peeks of my house CLICK HERE

For more of my favorite recipes CLICK HERE.

For all the recipes I’ve ever pinned CLICK HERE.

images via faring well / love & lemons / the artful desperado

Recipe: Homemade Peach Granola Parfait

Entertaining

I’ve already established how much I love peaches. As the season comes to a close (boohoo!), my friend Maia is back with the perfect to make good use of the final crop. This recipe for homemade peach granola is going on my must-make list this week. You better get your cook on before it’s too late!

I eat granola for breakfast almost every morning. I make large batches of my favorite granola recipe that I learned from my mom and then I change it up slightly by adding different toppings like fresh fruit or flavored yogurt. This particular iteration, in my opinion, would be just as enjoyable as a dessert as it is for breakfast.

RECIPE: DRIED PEACH GRANOLA PARFAIT

INGREDIENTS
3 cups Rolled Oats
1/2 cup ground flaxseeds
2 cups Mixed Nuts – combo Almonds, Pecans, & Walnuts
3/4 cup Maple Syrup
1/2 cup Coconut Oil
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Ground Ginger
1/2 tsp Cinnamon
Vanilla greek yogurt
Dried peaches – You can buy them or if you want to make your own, follow the directions below.

DIRECTIONS
Preheat oven to 300

Mix dry ingredients.

Mix wet ingredients.

Combine & thoroughly mix so all grains and nuts are coated.

Spread out on a cookie sheet

Bake for 1 hour, stirring and turning with a spatula halfway through.

Let cool completely

Spoon the vanilla yogurt into a small bowl, top with granola and dried peaches. Drizzle with a little maple syrup for an extra treat.

Enjoy!

Oven dried peaches
Preheat oven to 200 degrees (if your oven goes lower you can do 170 degrees)

Slice peaches

Soak the peaches in lemon juice for a few minutes to keep from turning brown

Place on cookie sheet

Bake with the oven door ajar for 6-8hrs

Be sure to check out Maia’s Savory Zucchini Muffins! And our entire archive of recipes HERE.

original recipe & photography by maia mcdonald smith

Savor the End of Summer with these Awesome Zucchini Muffins

Recipes

Today we have extra tasty treat for you. My dear friend Maia is stopping by to take Tasty Tuesday to the next level. Maia is a bit of a renaissance woman. That’s a fancy way of saying she’s really good a lot of stuff. She’s a graphic designer, photographer, art director (of Rue Magazine no less), mother, founder of the fab online children’s shop Bitte, and also a great cook. Now that she bought her first house with an enviable yard, Maia has also become something of a amateur gardener this year. Color me impressed. I’m just thankful Maia is willing to share some of the fruits of her labor – literally – in the form of amazing recipes inspired by what’s coming out of her garden right now. Even if you have to get your produce from the farmer’s market (like I do), for the next few weeks Maia is going to help us make the most of this end of summer bounty. First up: the prettiest Zucchini Muffins that you ever did see.

If you have a garden, this time of year can be a little overwhelming. Trying to harvest and use everything up before it gets stolen by critters or rots can sometimes feel like a full time job. But I always hate to waste any of the goodies too. So I thought I would share a few recipes that will help you make the most of your late summer harvest. Or if you’re not the gardening type, you can still do a lot of fun things with a big haul from the weekend farmer’s market.

First up is a recipe for Savory Zucchini Muffins. It’s a twist on the usual sweet zucchini bread, that as anyone who grows zucchini knows, you get sick of pretty quick. The best part is that these can easily be frozen in a ziplock freezer bag and brought out months from now when you’ve recovered from your zucchini overdose. You could also easily sub out half the flour with whole wheat flour to make them a little healthier for easy breakfasts on the go, or packed into school lunches.

RECIPE: SAVORY ZUCCHINI MUFFINS

Ingredients
Makes 12 Muffins
• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp dried oregano
• ½ cup greek yogurt
• ½ cup milk
• 1 egg
• 1/4 cup melted butter
• ½ + 2 tbsp cup shredded cheddar cheese
• 1 tsp chopped fresh basil
• 2-3 minced garlic cloves
• 1 cup shredded zucchini (drained of excess liquid)

Instructions
1. Preheat your oven to 350 degrees.
2. In a bowl whisk together the flour, baking powder, baking soda, sugar, salt and oregano.
3. In a separate bowl, whisk together the milk, yogurt and egg.
4. Stir the garlic into the melted butter.
5. Whisk the melted butter mixture into the other wet ingredients.
6. Add the wet ingredients to the flour mix, and gently combine. Don’t over mix the batter.
7. Stir in the shredded cheese (leaving out 2 tbsp for topping) shredded zucchini and chopped basil.
8. Spoon even amounts of mixture into a greased muffin tin and bake for 45 minutes, or until a toothpick inserted in the centre of the bread comes out clean.

I cannot thank Maia enough for sharing this beautiful recipe with us. Be sure to check back weekly through September for all her delicious ideas.

For the rest of our Tasty Tuesday archive CLICK HERE.

original photography for apartment 34 by maia m. smith

Time to Try a Taste of Spain

Entertaining

Spain has been having a serious moment of late. I’ve had so much fomo as I’ve watched friends wander explore through Barcelona, Sevilla and the Spanish coast. But I’ve never really had the opportunity to familiarize myself with the wide variety of Spanish food culture. It varies so much region to region, and is so rich in history and tradition.

But last week I got to enjoy a taste of Spain – specifically the Basque region at San Francisco’s Aatxe Restaurant with Williams-Sonoma. To celebrate their new Spanish-inspired culinary collection of dinnerware, tabletop accessories and cooking tools, Williams-Sonoma partnered with Aatxe chef Ryan Pollnow to create a bespoke Tapas Party. Chef Pollnow trained at some of the finest restaurants while working in Spain, including Mugartiz – considered one of the 50 best restaurants in the world, but he found himself most inspired by the Spanish pintxos and tapas he enjoyed at small neighborhood places. At Aatxe Pollnow pays homage to that experience by serving Basque influenced pintxos (small bites), tapas and the most epic gin and tonic menu I’ve ever seen.

I got to sample some signature Basque-style bites including Pan con Tomate with Jamon, Croquettes and Olive and Anchovy skewers. As Chef Pallnow explained, the goal of each dish is to present as many flavors and textures as you can in one small bite. Mission accomplished.

The highlight of the evening was the opportunity to screen a documentary about Basque culture – its food traditions, cider production, sports, fishing and maritime history. Its rich culture that reaches back centuries. But I was also struck by how beautiful the region is, nestled on Spain’s northern coast. It’s rugged, a bit rustic and just stunning. I’m planning a trip as I type this.

But Williams-Sonoma could actually take care of that for you because right now they’re giving away a FREE TRIP TO SPAIN! One lucky winner will receive airfare for two, and then two nights each in San Sebastian, Laguardia and Bilbao, dining in Michelin-starred restaurants, cooking lessons and winery tours. Basically a foodie dream trip.

You can enter to win this amazing giveaway RIGHT HERE, but you better hurry. The contest closes this Friday, August 19.

But this wouldn’t be a Tasty Tuesday without a recipe. If you’re feeling inspired, you’ve got to try your hand at Spain’s signature dish – Paella. Of course, this being Williams-Sonoma they’ve upped the ante by adding lobster. You’re welcome.

LOBSTER PAELLA

Ingredients:
serves 6

Kosher salt and freshly ground pepper
2 live lobsters, each about 1 1/4 lb. (625 g)
2 Tbs. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 fennel bulbs, trimmed and cut into 1/2-inch (12-mm) dice
2 cups (14 oz./440 g) Bomba, Calasparra or other Spanish paella rice
1/3 cup (3 fl. oz./80 ml) Pernod
1/4 tsp. crumbled saffron, soaked in 1 Tbs. fresh lemon juice
1 Tbs. chopped fresh flat-leaf parsley
1 cup (5 oz./155 g) sliced piquillo peppers or roasted red bell peppers
1 Tbs. chopped fresh tarragon
Lemon wedges for serving

Directions:
Have ready a large bowl filled with ice water. Bring a large pot three-fourths full of water to a boil over high heat and add 1 Tbs. salt. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to the ice water and let cool completely. Reserve 4 cups (32 fl. oz./1 l) of the cooking liquid.

Separate the claws and tail from the bodies, reserving the bodies to make stock, if desired (see note above). Remove the meat from the knuckles, tails and claws. (You can leave the meat inside the claws, if you like, and use them to garnish the finished dish.) Keep the knuckle meat whole and cut the tail meat in half lengthwise. Transfer the lobster to a covered container and refrigerate immediately. The lobster can be refrigerated up to overnight.

In a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the fennel and cook, stirring occasionally, until tender, 3 to 4 minutes.

Stir in the rice, the reserved cooking liquid, the Pernod, saffron mixture and piquillo peppers. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.

Remove the pan from the heat. Nestle the lobster meat (and the whole claws, if using) in the rice, cover and let stand until the lobster is hot, 4 to 5 minutes. Sprinkle the paella with the parsley and tarragon and serve immediately with lemon wedges alongside.

this post is in partnership with Williams-Sonoma. All thoughts and opinions are 100% my own. thanks for supporting collaborations that we’re excited about and that keep apartment 34’s doors open.

Peachy Keen: 3 Recipes to Try Before Summer’s End

Entertaining

There’s a lot to love about summer, but there’s little I love more than peaches. Millions of peaches. Peaches for me. I’ve blogged about my peach obsession before. I gladly gobble them by the pound. But the peach season is always so short. In fact, good peaches are already dwindling at the farmers market and are becoming scarce at the grocery store. It’s the official sign that summer is coming to an end. So if we’re going to get our peach on, it has to be right now.

Thankfully, there are a plethora of beautiful recipes to try. I’m pinning like a maniac to bank as many as I can, but these three recipes currently top my must-try list. Ranging from savory to sweet, they offer unique ways to take the peach to the next level.

Move over avocado toast. This combo of peaches, tahini and honey looks like the perfect mix of savory and sweet that could make the dish work as a great breakfast, lunch or anytime snack. Bonus points if you make it look this pretty.

A peach-packed pizza? With burrata? Where do I sign up! While I might swap out store-bought salami for a nice prosciutto, this lovely pizza looks like the perfect dish to enjoy on a warm summer evening.

For a little sweet treat, this No Churn Sugar Roasted Peach Pie Ice Cream seems like the perfect way to close out swimsuit season!

Do you have any favorite peach recipes? This peach pie recipe is perfect for an August picnic. I’d love to add more my must-try list. My new kitchen needs the workout!

For more of my favorite recipes click here.

recipes via how sweet it is / tending the table / half baked harvest

Tasty Tuesday: Simply Perfect Summer Chicken Salad

Entertaining

I love to cook. It’s always been the way I relax, unwind and enjoy my evenings. But since having the tiny human, the entire cooking process has gone out the window. Meal planning, grocery shopping, recipe finding – it’s all seemed too overwhelming, even 15 months in.

But thankfully, we live in 2016 and there’s an app for that. Those dinner-in-a-box services seem to be proliferating every day and I can see why. They’re genius. Delicious easy recipes with all the ingredients – often organic – ready to go, pre-measured and laid out for you – yes, I’m signing up immediately, especially when I get things like this awesome chicken salad recipe.

Case in point, Marley Spoon. Marley Spoon has upped the meal-in-a-box ante by coming together with the master – Miss Martha Stewart herself – to bring some of Martha’s most tried and true recipes and smart cooking techniques neatly packaged and ready for you to whip up at home. Designed with easy weeknight cooking in mind, recipes reflect Martha’s love for seasonal ingredients and delicious flavors. I love that they select organic and sustainable whenever possible.

I recently gave this chicken salad recipe a go. I hadn’t cooked with sumac before, though I’ve been hearing about the middle eastern spice for awhile. I just haven’t been sure how to use it. In this case, you marinate your chicken in a sumac based glaze. Verdict? Totally delicious!

This dish is light and flavor packed but filling enough that it’s perfect for a weeknight dinner. I’m just thrilled I can finally break in my dream kitchen – I designed it to be used after all!

Sumac Grilled Chicken with Israeli Couscous Salad

Cooking time: 30 minutes

Ingredients

2 lemons
2 tsp sumac (0.2 oz)
2, 6oz boneless skinless chicken breast
2 Tbsp honey (1 oz)
1 cup pearl couscous (4.7 oz)
1⁄4 cup roasted unsalted almonds (1 oz)
1⁄4 oz fresh mint
1⁄4 oz fresh parsley
1⁄4 cup dried cranberries (1 oz)
2 oz baby arugula
olive oil
coarse salt
freshly ground black pepper

Directions

Marinate chicken, Juice 1⁄2 of a lemon into a large bowl and whisk in sumac and 1 tablespoon oil. Use a sharp knife to lightly score chicken at 1⁄2inch intervals. Add chicken to bowl, season with salt and pepper and mix to coat, rubbing marinade into chicken.

Make dressing

Bring a medium saucepan of salted water to a boil over high heat. Zest 1 lemon over a small bowl and add remaining 11⁄2 lemon juice. Whisk in honey and 3 tablespoons oil; season to taste with salt and pepper.

Cook couscous

Add couscous to boiling water and cook until al dente, 6–7 minutes. Drain and transfer to a large bowl. Drizzle with half of dressing and toss to combine.

Cook chicken

Preheat a grill, grill pan, or broiler with rack 6inches from heat source. Place chicken on the grill or grill pan and grill (or place on a rimmed baking sheet and broil) until cooked through, about 6 minutes per side. Remove, cover loosely with foil, and set aside to rest for 5 mins. Slice on the bias.

Prep almonds & herbs and coarsely chop almonds. Pick parsley and mint leaves from stems.

Finish & serve in a bowl with couscous, add arugula, cranberries, almonds, parsley, and mint leaves. Season with salt and pepper and toss well to combine. Divide between plates and top with sliced chicken. Serve drizzled with remaining dressing.

Enjoy!

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