sausage corn chowder

Sausage Corn Chowder

corn season is over,
i know this.
i despair this,
but if you’re down with using frozen corn,
make this.
i usually make this when i’ve had my fill
of corn for the season,
but i still have about 5-6 cobs leftover,
cus i went crazy at the market.
it’s warming,
it’s filling,
it’s summer in a bowl,
if summer was a chowder.

it hit into the 20s over the weekend,
we are holding firm & not turning on the heat,
hygge is in full effect,
under heated blankets.
stay warm, friends.

Sausage Corn Chowder

sausage corn chowder
makes about 4-6 portions

1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind
1 medium onion, diced
3 cloves of garlic, finely minced
5 ears of corn, kernels shaved, and cobs reserved
2 large potatoes, diced
2 cans of coconut milk
2 cups of stock (i usually make a quick stock of veg scrapes + the cobs)
handful of copped kale, or greens
salt and pepper to taste

cook the sausage in a large soup pot. remove from pot but don’t discard the oil. eyeball it, if you need more fat, add some olive oil. throw in the onion and garlic to the pot, season with salt & pepper and saute till translucent. add in the potatoes, again season with salt. you’re aiming to coat everything in the oil.

add in the coconut milk and stock.

bring to boil, lower heat, cover and simmer till potatoes are tender.

add in the corn, kale and sausage, heat through, season as necessary and serve.

BAM!

Sausage Corn Chowder

4 years ago: blueberry jam danishes
3 years ago: za’taar socca + middle eastern smashed avocado
2 years ago: vegan carrot cake
1 year ago: curried broccoli & cheese soup

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dark molasses pear bread

Molasses Pear Bread

Molasses Pear Bread

a little over a month ago,
while going about my business on a thing called Work,
a work much entrenched in judging resumes,
i realized that i needed to work on mine.
it had been a rather disappointing summer,
career-wise,
and rather than harp about it,
i decided to do something about it.

tl;dr; i applied for a job,
i started said job last week.

happy autumn,friends.

Molasses Pear Bread

dark molasses pear bread
adapted from epicurious

*note: i’ve been sitting on this recipe for years, playing around with ingredients, adding and subtracting here and there, following the recipe exactly to not at all. it’s delicious with tea, or an after dinner treat.

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1/4 cup + 2 TBL olive oil
1/4 cup coffee
1/2 cup packed brown sugar (actually, i don’t pack it in too hard, sweetness level up to you)
1/2 cup molasses
3 large eggs
1/4 cup grated peeled ginger, or if you’re lazy, minced as fine as you can manage
1 Bosc pear, diced
sprinkle of cocoa powder, about 1/4 – 1/2 a tsp

preheat oven to 350°F with rack in middle. grease loaf pan, set aside.

mix together flour, baking soda, cinnamon, allspice, and salt in a small mixing bowl, set aside

add the coffee with olive oil, set aside.

using a stand mixer, beat the brown sugar with molasses. add in the eggs, one at a time, mixing well. throw in the dry mixture until just combined. next add in the liquid with ginger.

pour into prepared loaf pan.

in bowl, add the pear pieces, sprinkle with cocoa powder. scatter the pieces over the batter. (the cocoa powder should help a little from keeping the pieces from sinking to the bottom of the pan. it works sometimes.)

bake for 35-40 minutes. cool.

serve sliced with a spot of tea.

BAM!

Molasses Pear Bread

4 years ago: carrot bread
3 years ago: three bean chili
2 years ago: apparently i didn’t do shit.
1 year ago: lemongrass chicken & rice soup

spicy korean chicken stew

spicy korean chicken stew - dak-bokkeum-tang

for about 24 hours 2 weekends ago
the temps dipped,
and for that amount of time
i made two comfort dishes that usually make appearances
around january.
obviously, it was a season fake out,
and my kitchen inclination was also a fraud.

this stew is technically not authentic.
i tried it once at a korean restaurant
and it was much too spicy for my taste buds,
and unfortunately, for my stomach.
i tempered the spice by omitting the korean pepper flakes
and adding the ssamjang.
fraudulent dish or not,
it was still very good.

spicy korean chicken stew - dak-bokkeum-tang

spicy korean chicken stew – dak-bokkeum-tang
adapted from beyond kimchee
serves 4-6

*note: this is a stew, and if it weren’t for the fact that i was going to style to take pix, i would’ve thrown it all together and called it rustic. the veggie cutting can be rough & un-fancy.

package of chopped up chicken meat, i had a mix of bone in, skin on drumsticks and bone out/skin off thighs, about 3-4 lbs total
3-4 medium carrots
1 onion, chopped
3-4 medium potatoes, cleaned and chopped
2-3 cups kelp stock or chicken stock is fine

for the seasoning paste:
2 tablespoons Korean chili paste Gochujang, i used this
1 TBL Korean Seasoned Soybean Paste Ssamjang, i used this
4 TBL soy sauce
1 TBL oyster sauce
1 TBL maple syrup
3 garlic cloves, minced
1 tsp pureed ginger
2 TBL rice wine

for garnish:
2 green scallions, chopped

in a stew pot, make the seasoning paste. taste if you need more spice, etc. add the chicken pieces and mix to coat. set aside on stove.

in a medium sauce pan add a piece of kombu or kelp or seaweed to 2-3 cups of water. bring to a gentle boil. cover and simmer on low for about 15-20 minutes.

strain the kombu/kelp/seaweed out and pour the remaining liquid into stew pot with chicken. you’re aiming to barely cover the chicken, if needed add more water or you may not need all the stock.

turn heat to medium hot and simmer for about 10 minutes.

add in the onion and carrots, submerging the pieces and allow to simmer for additional 10 minutes.

last add in the potatoes and cook for about 15 – 20 minutes.

the sauce will thicken as it reduces. at this point, everything is cooked through and tender, how much sauce you want is up to you.

garnish with chopped green scallions, serve with steamed rice.

BAM!

spicy korean chicken stew - dak-bokkeum-tang

4 years ago: chicken masala
3 years ago: quinoa sushi rolls
2 years ago: vietnamese seafood noodle soup
1 year ago: crunchy quinoa salad with miso-tahini dressing

pickled jalapenos

Pickled Jalapenos

i read a meme recently
that basically said
the month of August
is like a long Sunday night
for teachers/educators.
while i am not a teacher
this rings such truth for me.
i feel a sort of melancholy that
the summer is half over,
never mind that it’s over a month out.

summers of late
have me pickling,
which leaves our fridge littered
with random jars of experiments.
we tend to have purges
of the most random soured/salted/sweetened
vegs piled high on toast,
the essence of summer in messy, briny bites
during the dark of all other months
where temps don’t go further than 40F.

Pickled Jalapenos

pickled jalapenos
adapted from gimme delicious food

*note: the first time we made this we deseeded the jalapenos and followed the recipe exactly. it was delicious, but the 2nd time we made this i only deseeded half the peppers and i used a rice vinegar instead, because we ran out of the white stuff. still delicious. it has a spice kick to it but that doesn’t deter me from snacking on them. they would be great chopped up and added to tuna or chicken salads, or topped on hot dogs.

1 cup rice vinegar
1 cup water
2 cloves garlic, smashed & rough chopped
3 TBL sugar
1 TBL salt
7-8 jalapeno peppers, thinly sliced, deseeded

wash and slice jalapeno peppers, aim for thin, but it’s up to you. you wanna be careful, the spiciness can stay on your finger tips for awhile, so don’t rub your eyes or other parts of your body. deseed if you want. set aside.

mix all the ingredients in a saucepan. bring to a boil and add the slices. mix it up, make sure all the slices are sufficiently dunked.

carefully transfer the contents of the saucepan to a mason jar. i used a quart jar.

allow to cool before lidding.

BAM!

Pickled Jalapenos

4 years ago: chocolate + coconut macaroons
3 years ago: homemade bánh cướn chay
2 years ago: popcorn
1 year ago: zucchini ravioli

all other pickled stuff:
bread & butter pickles
brinjal pickle hummus
pickled beets
veitnamese pickled carrots & dakon

blueberry almond blondies

Blueberry Almond Blondies

i think it’s common knowledge,
i don’t know,
that blondies are brownies?
but without the chocolate.
i never understood that,
because without chocolate
what’s the point?

it’s mid-july,
my hair is in a ponytail
we survived our week with the nephews
(i’m officially the shortest Wilson now…)
and, somehow, i find myself
ridiculously entangled in a Korean Skincare Routine.
most of the things i do is for the laughs,
and this right here is garnering a shit ton of that,
especially since i’ve been video-ing the washing my face endeavors.

in other news,
we watched The Big Sick, which made me laugh-cry-cringe-roll-my-eyes
we’re watching Big Brother, and stupidly i’m hooked
we’re also watching A Place to Call Home and the Doctor Blake Mysteries,
both on PBS (the latter on netflix, too!)
we watched hasan minhaj’s homecoming king, that was sad and entertaining and mainly funny
being from baltimore, of course we watched the Keepers, which is a tragic and frustrating watch.
last, i’ve been listening to a silly lil podcast that usually has me howling: Potterotica. yeah. no words.

to answer my question above,
the point is,
i had all the ingredients,
plus blueberries
and i thought it was high time i tried blondies.
and now i get the point.

Blueberry Almond Blondies

blueberry almond blondies
adapted from dolly+oatmeal and tending the table

*note: the original recipe calls for arrowroot powder, which i don’t have and i didn’t want to add yet another random ingredient into the cupboard. thankfully cornstarch makes a great sub. also, it calls for an ass amount of sugar and since i seem to measure things with my ass, and not wanting to add more inches to said ass, i cut the sugar amount by alot (i don’t know what the math equation is, just know i cut it back). it’s still plenty sweet.

1 1/4 cups almond flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
2/3 cups sugar
1/2 cup olive oil
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
handful of fresh frozen blueberries
sliced almonds, toasted, for garnish

preheat oven to 350°F. grease 8×8″ square baking pan, set aside.

in a large mixing bowl, add the almond flour, cornstarch, baking powder, sugar and salt, mix with whisk or fork.

one by one by, add in the liquid ingredients: eggs, olive oil and extracts.

still till combined, it will be thick. don’t be alarmed.

pour batter into prepared pan, and spread evenly to all corners.

bake for 14 minutes.

remove and strew berries around, try to not be like me, and spread out the berries evenly.

bake for another 15 minutes, until the edges get browned and looks crispy.

cool and remove from pan, scatter the toasted sliced almonds, cut into squares, or tear off chunks and eat by handful, whatever, i’m not judging you.

BAM!

Blueberry Almond Blondies

4 years ago: chocolate wonderfuls
3 years ago: blueberry clafoutis
2 years ago: strawberry + kefir popsicles
1 year ago: chicken enchilada bake