Author: Blossom
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linguine alle vongole
~ingredients: 1.5 lb clams garlic (as much as your heart desires) pinch of red chili flakes 3 tbsp olive oil 1/4 cup of white wine 1/3 a box of linguine handful of parsley (chopped) 2 tbsp of butter ~instructions: Wash and soak your clams in salted water While the clams are soaking, prep your garlic…
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baak chit gai (white cut chicken)
~ingredients: 4 lb whole chicken 2 stalks green onion 5 slices ginger 4 quarts of water ginger scallion oil: 1/4 cup neutral oil, 5 stalks green onion (minced), 2 in piece of ginger (minced) Note: ratio of scallion/ginger is up to you! I like mine with more ginger ~instructions: Fill a pot with 4 quarts…
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kale pomegranate salad
~ingredients (serves 2): 4 cups kale 1/2 red onion 1/2 cup chopped parsley 1/2 cup carmelized walnuts 1/4 cup goat cheese 1/4 cup pomegranate seeds 1/3 cup of olive oil 2 tbsp of red wine vinegar 3 tbsp of honey 3 tbsp of dijon mistard salt pepper ~instructions: 1. Wash and dry kale. Roughly chop…
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soybean stew
~ingredients: pork belly minced garlic white onion doenjang paste (fermented soybean paste) water zucchini enoki mushrooms tofu (soft or silken) green onion ~instructions: Mince your garlic, dice your onion and green onion. Marinate pork belly with some salt and white pepper. Heat up your dolsot (stone pot), must be hot before throwing in the pork…
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clam chowder
~ingredients: fresh small clams carrot celery white onion potatoes chicken stock quart of half and half 1.5 stick of butter 3/4 cup all purpose flour salt pepper ~instructions: 1. Clean your clams by scrubbing them and then soak in salted water for 30 min, drain. 2. Prep veggies by dicing your carrot, celery, onion, and…
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