Pumpkin Belgian Waffles

Well, that was fun :)


I'm talking about the most glorious time of the year: holiday parties, peppermint-flavored everything, Christmas lights and shopping, family gatherings, gluttonous "let loose - it's the holidays!" type of dinners (my favorite), out-of-town visitors and Napa excursions, and THREE separate pumpkin waffle brunches.



Wait, did you just catch that? Three back-to-back brunches of pumpkin waffles?? Yeah, apparently there's no such thing as variety in the Choi household. But hey, I'm a firm believer that if you've found something that works...keep it coming! :)



Not only do these waffles work -- but they've been tested to perfection (90+ times!) via this blog. That's right, an entire blog dedicated to pumpkin waffles...ummmmm, who's the obsessed one now? Anyway, this recipe yields a wonderfully spicy waffle with a bold pumpkin flavor. Depending on how you cook them, they can turn out either light and crispy [less batter with a longer cooking time] or a bit thicker and chewier [more batter with a shorter cooking time]. I prefer the former, but both versions are pretty tasty.



Although our pumpkin intake was just a teensy bit overkill this Christmas season, I think we've discovered a new annual (pumpkin) tradition. And the best thing about traditions is that they're frequented often :D

Hope everyone had a great holiday...2011, here we come!



The Ultimate Pumpkin Waffle
Recipe from PumpkinWaffles

1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter. For my belgian waffle maker (All-Clad), I use 1/3 C batter per section. Cook time is around 4 minutes and 30 seconds. Continue reading for recipe...

Matcha Green Tea Shortbread Cookies

As we enter into this holiday season of celebrating and giving, I can't help but reflect on all the things that I'm thankful for. So much has happened since last Thanksgiving -- including a new place to call home, new travel memories, two new jobs, new friendships, a new car, and new opportunities for loved ones -- that I still can't believe we packed it all into just one year.



On numerous occasions throughout this year, AC and I have talked about how incredibly blessed we are. To live near family, to be able to go to work every day, to have so many college friends live close by, to see loved ones thrive and succeed in new places, to have plenty of food to eat (sometimes too much!) and a warm bed to sleep in every night...the list goes on and on. And while I don't want to bore you with all the little details of this list, somewhere a bit further down on it are these lovely matcha green tea shortbread cookies ;)


Remember my matcha green tea obsession last year? Well, like most things in life -- it comes and goes in cycles. And lucky for us, my matcha craving came back...just in time for the holidays!

We made these the other day when a couple of friends came over for an "Asian themed" dinner. While they seemed to enjoy the meal thoroughly, their hands kept reaching for these cookies. Incredibly stunning, healthy (what? antioxidants!) and GREEN, these treats taste even better than they look. Like any respectable shortbread cookie, they're delectably crumbly and buttery. But their unique matcha green tea flavor is what really makes them shine. Subtle, delicate, and not too sweet -- no wonder why they won Golden Scoop's Best Bakery Recipe award!



Have a great Thanksgiving, everyone! We're so thankful for love, family, friends...and of course these delightful cookies. What about you?

Matcha Green Tea Shortbread Cookies
Recipe from Lovescool

3/4 cup Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Continue reading for recipe...

Terrorized Steak + Camping

There's camping...and then there's camping -- where more than half your car is loaded with food, and every meal/snack/treat is meticulously planned out to negate any possibility of starving. What, it's the GREAT OUTDOORS!! No grocery stores, food stands, restaurants, or convenience stores. You better believe we're gonna come prepared :P


We've been camping before, but we brought out the big guns this time. I'm talking homemade chili, tuna salad, coffee cake, ingredients for smores (OD'ed on them every night!), cheese, cold cuts, wine (a camping essential), fresh produce, ramen, 18 rabbit bars (best things EVER), chips/cookies and of course, this glorious meat: terrorized steak.

Terrorized is such an interesting word to describe/name a steak, but I swear -- it has its valid reasons. An excessive amount of garlic, spicy red chili flakes, and fresh herbs in the wet rub "terrorize" the meat with flavor. And after marinading overnight, the steaks are then "terrorized" a second time over high heat for a nice, smoky char. The real secret to the recipe's success, however, comes next: once the steaks are almost done, you remove them from the heat for about 15 minutes to allow the juices to evenly distribute throughout the meat. Put them back on the grill for 1-2 more minutes, and you have this wonderfully flavorful steak that is both crusty on the outside and juicy on the inside.



We were hoping that the aroma of steaks would attract more bears to our campsite. But I guess one sighting was enough for the trip ;)

Terrorized Steak
Recipe adapted from Rose Pistola

1/2 C fresh rosemary leaves, chopped
1/4 C chopped fresh marjoram
1/4 C garlic cloves, finely chopped
1/6 C dried red pepper flakes
1 t salt
1/8 C ground black pepper
3/4 C olive oil
4 New York steaks

Combine rosemary, marjoram, garlic, dried red pepper flakes, salt, and black pepper in a medium bowl. Stir in olive oil. Place steaks in a ziplock bag, and pour in marinade. Turn steaks over several times to ensure that they are well coated. Marinade in the refrigerator for at least 2 hours or overnight.

Prepare grill or broiler. Rub off excess marinade from steaks. Cook about 3-4 minutes on each side for medium rare. Transfer to a platter and let sit for about 15 minutes. Return steaks to grill and finish cooking, about 1-2 more minutes on each side. Continue reading for recipe...

Red Velvet, Take 2

Ok, so this is probably "red velvet, take 5 or 6"...but who's counting. When you've found something this good, you'll want to make it again and again as well :)


This is my absolute favorite red velvet recipe. The cake is incredibly moist, with a distinctive "red velvet taste" from the subtle hint of cocoa and buttermilk. And the cream cheese frosting is deliciously smooth and creamy, with just the right amount of sweetness (it's my go-to frosting for everything). These cupcakes are always a huge winner whenever I make them, which is why they've surfaced so many times. Plus, I don't mind the "extras" lying around my kitchen as well ;)

Anyway, I made these for a collective "83rd birthday" party in celebration of three different birthdays (mine included). I should actually call it a party of drunken boys because that's exactly what the shindig quickly became. Like any festive gathering, we started off with drinks and cupcakes...only the girls were drinking bubbly, and the guys were doing massive shots of bourbon and scotch. Typical.


You can only imagine what happened once we all headed out for Korean barbecue at Ohgane, which also just happens to serve delicious soju and beer as well. Good times all around! Let's just say that at the end of the night, someone mistakenly wore AC's shoes back to his home :P



Of course when we were all back at our place after Ohgane, more red velvets were quickly polished off. And some were even taken with guests in to-go boxes as well (per their request). Can't wait for next year's celebration. Until then, am just waiting for another excuse to make these lovelies again...

Red Velvet Cupcakes
Recipe previously posted here

2 1/4 C sifted cake flour (sifted, then measured)
1/4 C unsweetened cocoa powder
1 t baking powder
1 t baking soda
1 C buttermilk
1/2 bottle red food coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 C sugar
2 sticks unsalted butter, room temperature
2 large eggs

2 8-0z packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar

Preheat oven to 350. Mix sifted flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended.

Add eggs to mixed butter and sugar, 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Pour batter into cupcake trays. Bake until tester inserted into center comes out clean, about 10-12 min. Cool in pans on racks 10 minutes.

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Spread frosting over cupcakes Continue reading for recipe...

New Places

We've been really enjoying our new Rockridge home -- especially the kitchen!





It's so funny because we are only 10 miles away from downtown SF, yet it feels like a totally different world. Like at night, we hear...crickets. After living in a huge high-rise on one of the busier corners in SF, this is waaaay foreign to us. We're used to the constant noise of passing traffic, shrieks from (loud and drunken) people walking by, car alarms going off, or the bass of our neighbor's frequent late night parties. But quietness and the chirping of birds? Though a welcome change, it has taking some getting used to! And our neighbors -- since when do people actually welcome you to the neighborhood? Or even converse with their neighbors?? Anyway, we've already started to explore our new little neighborhood and are delighted to have discovered:

Bakesale Betty - there's always a huge line that wraps around the block, but their fried chicken sandwiches are sooooo worth it.
Manpuku - really cheap and fast Japanese food. We got ramen and sushi; both were YUM.
Zachary's Pizza - I think this is just as good (if not better) than the deep dish pizza that we got in Chicago, but AC doesn't think so. Either way, two thumbs up.
Casserole House - AC was literally beaming the entire night. Nothing gets him in a better mood than good, quality Korean food.
Ohgane - another Korean restaurant (fantastic bbq!) that makes AC happy.

We also want to try nearby A Cote and Pizzaiolo and Oriental BBQ Chicken Town and Wood Tavern and Yuyu ZaZang and -- oh, what was that? We should be cooking?? ...darn :)

Continue reading for recipe...

Moving, Stuff

This is what our life has been looking like lately:



It's actually been surprisingly therapeutic -- cleansing, almost.

Did you know that I had 32 pairs of shoes "stealthily" (as AC put it) hidden away in my closet?? I'm slightly appalled. But at least I had to sort through all of them for the move...I was able to downsize to 29! ;) And who has 3 half-used bottles of cumin in their spice cabinet? And 2 boxes of cornstarch? Yup, apparently us. But those have all been consolidated as well.

Off to more purging and boxes. See you on the other side!



Edit: I talked to my friend, and she said 30 pairs of shoes is normal. Especially if that count includes flip flops. So there.
Continue reading for recipe...

Real Chicken Noodle Soup

I've been really sick this past week. Fever, migraine, chills, sore throat, body aches, coughing -- the whole nine yards. But guess what I woke up to that made being sick almost worth it?



Even the broth was made from scratch (and love) :D

If homemade chicken noodle soup can't make you feel better, I don't know what will! Once I get out of my delirious state, I'll have to bug AC for the recipe. Not that I'm biased or anything, but you'll definitely want this one. Until then, it's off to bed for some sleep, meds, and more sleep....



Cooking credit goes to this cutie; am I a lucky girl or what?! ;)
Continue reading for recipe...

Classic Lemon Bars

There's nothing like a sunny, yellow lemon bar to brighten up your winter. Especially if it's cloudy and brisk outside...and you're on a boat in the middle of some freezing lake, fishing.

Ok, so perhaps I'm exaggerating a bit (let's get real, how cold can California get?) -- but still, who goes fishing in November?!? Uhhhh...apparently, we do. And we managed to drag a couple of our friends with us this time as well :P


Though it's hard to believe, this actually wasn't our idea. Our friend initiated the trip after coming back from Alaska without catching a single fish. She wanted a second chance, and of course AC's name immediately came to mind (for those that don't know, AC = fishing). So on a beautiful but crisp Saturday morning, we left the shores in search of rainbow trout...with cheese, baguette, salami, pellegrino, chips, and lemon bars in hand. Because what is fishing without food, right?

These classic lemon bars are actually an old family friend's recipe. The shortbread crust is divinely tender and buttery. And the lemon filling on top is bold, fresh and intensely citrus-y. Together, they create a bright flavor that's not too tart nor too sweet. I say, it's the perfect escape to sunnier places.



Btw -- did I mention that we caught SIX fish, including an almost 5-pounder, that day? :D

Lemon Bars
Recipe adapted from Harriet, an old family friend

2 C flour
1/2 C confectioners sugar
1 C butter

4 eggs
2 C sugar
1/3 C fresh lemon juice
1-2 T grated lemon peel
1/4 C flour
2 t baking powder

Preheat oven to 350 degrees. Sift together flour and confectioners sugar, and then cut in butter. Press into an 8x8 baking pan, and bake for 18 minutes.

Beat eggs, sugar, lemon juice, and lemon peel together. In a separate bowl, mix flour and baking powder. Stir flour mixture into lemon mixture. Pour over hot crust, and bake again about 20 - 25 minutes. When cooled, sprinkle with powdered sugar.
Continue reading for recipe...

My Favorite Reader

Wow, it's been a while since I've last updated. It feels like aaaaages ago, but NYC was so much fun. We got to cruise the Hudson River with friends, attend a beautiful Turkish wedding, shop in Soho, spend some quality time with family...and of course, eat like there's no tomorrow (because no vacation is a real vacation without gluttony!). But before I dive into all the juicy details, I wanted to quickly honor someone very close and dear to my heart -- my grandmother.

My grandmother taught my mother how to cook, and in turn, my mother taught me how to cook. So I guess a large part of my cooking "knowledge" (if you can call it that) can be attributed to her. The only difference, however, is that my grandmother cooked these incredible, multi-course Chinese dinners every night for a family of 6, my mother cooked equally delicious dinners each night for a family of 4....and I squeeze out these 1-course dinner experiments every now and then for a family of 2 :)

Despite the fact that my cooking was probably mere child's play to her, my grandmother was one of my most enthusiastic and loyal readers. She loved reading this blog, and would always exclaim "Everything looks so delicious! Where were you and this blog when I needed it?" whenever I would see her. She and my grandfather even tried the spicy chicken recipe I posted a couple of weeks ago! I couldn't have imagined a more heartfelt reader, or even better grandmother.

We unfortunately lost her this past week, and the absence of her warmth, generosity and kindness has been felt immensely. It's been a really rough couple of days...but if anything has come out of this, it would have to be the overwhelming amount of love and support that everyone has shown us. Thank you friends and coworkers for the flowers, kind notes, and cookies.

More importantly, I had no idea how therapeutic it would be to spend almost every day and meal together with relatives this past week. Family has been such a huge blessing and necessity to all of us. Of course, in true Chung fashion, we haven't just been hanging out at my grandfather's place. Food has gathered us together...and I'm talking platefuls and platefuls of prime rib, homemade salads, pesto chicken & sausage pasta, oven-baked french fries, bbq baby back ribs, apple pie, fresh fruit, biscuits and honey, spice cake and cookies -- oh I've been trained well. PauPau, we miss and love you always. May you rest in peace...


Years ago, at a family vacation in Monterey Bay. We're missing a couple of our younger cousins; don't hate on the glasses.


May, 2009 at our wedding in Sausalito.

Continue reading for recipe...

Sachi, the Dog

The other day, my friend asked why we don't have any pictures of Sachi on this blog. I really couldn't think of a reason, so here are a couple of photos of our dog in her "element."

The first picture is sooooo typical of her. Like I said before, she's totally a cat. You can find her lounging around our apartment soaking up the sun like this, oh.....90% of the time.

The second picture cracks me up -- she is never this alert and attentive unless she's begging for food (of course). And believe me, she's absolutely relentless when it comes to this!



Recipe for this cuteness (and insanity)? 100% shiba inu with some love thrown in ;)
Continue reading for recipe...