Sunday Brunch: January 2016

With a few less holiday obligations to hi-jack the joys of weekly brunching, January proved to be a lovely month for enjoying relaxing Sunday mornings with some of the tastiest of treats to break the nightly fast.

Many brunch recipes came straight out of Melissa's Culinary Goals of 2016. Migas from The Pioneer Woman's cookbook (cookbook goal) and Popovers (popover goal and recipe box goal). Other items were just plain fun to dream up and devour!

The month began with a delicious dish of eggs, peppers and corn tortillas. Straight from The Pioneer Woman's cookbook, this recipe for Migas left Melissa desperately wanting a 12" skillet (which she has since ordered off of Amazon) and once again thrilled with her cast iron skillet...because, well, it's cast iron and that makes the world a more tasty place.

Another, fairly regular brunch tradition is the ever beloved Steak and Eggs. Having bought a side of beef late in 2015, the Harrington's ultimately have more beef than they can get through on their tight schedule, however, that does not stop them from trying and few things are more satisfying than a big, juicy, local steak with eggs and a homemade Bloody Mary on a Sunday morning.

 

Later in the month, Melissa decided it was high time she busted out her never-used Popover pan and try her hand at the fluffy, custardy little morsels. Using her mother-in-laws recipe (with a little help from the Better Homes and Garden's cookbook since one key ingredient seemed to be missing from the recipe card), Melissa whipped up a batch of Popovers. Having had this pan and recipe for as long as she has, Melissa had decided at the start of 2016 that making popovers would indeed be a Culinary Goal - not that popovers are intimidating...it's just there are some things Melissa has yet to get around to making. The muffin look-a-likes were full of fluffy goodness that held onto a bit of butter and jam in the most supreme of manners. Not to mention, they were the perfect compliment to a Hard Chai Latte!

The month concluded with Breakfast Burrito Bowls. This was the one brunch of the month the Harrington's were able to share with a family member. Having come to town to assist Mike and Melissa with their late season crow hunt, Katie was keen to dig into this inventive breakfast. The recipient of quirky kitchen items like tortilla bowl makers, Melissa figured breakfast burritos were just as easy to transform into a bowl as a taco salad and set about filling her bowls with cilantro lime rice, black beans, bacon and scrambled eggs. The completed dish was lovely, delicious and well suited to Bloody Mary's, of course.

Sunday Brunch continues to be the weekly routine that brings a semblance of normalcy to Abode 212, tricking the Harrington's in believing, for just a few moments, that their life doesn't revolve around managing, maintaining and staffing The Burlington Place.

 

Posted with Blogsy

Sunday Brunch: December 2015

When work schedules dictate that you serve more dinners than you eat, you find your attention turning toward breakfasts and brunches.

For the past year or so, it has been a regular routine for Mike and Melissa to enjoy Sunday Morning brunch at Abode 212 prior to opening The Burlington Place at 11:00. Typically, the monthly line-up varies from something that serves well with a Mimosa or an orange beer or alternatively, something that pairs well with a Bloody Mary.

With holiday vacationing taking up a decent amount of food preparation energy, December ended up being a month of only two brunches, both of which featured the same meal since it was joyfully consumed the first time and the second time it was to be shared with family the morning of Christmas Eve Day. The concept is stupidly simple and easy to execute and wildly customizeable to your tastes or refrigerator ingredients.

 

Breakfast/Brunch Sliders

Ingredients:

1 Dozen Rolls (Sweet Hawaiian, recommended)

Sliced Deli Meat, Cooked Bacon and/or other Breakfast Meat

Sliced Cheese (about 10-12 slices)

Scrambled Eggs (I typically scramble 6-8 eggs for 1 dozen rolls)

1/4 cup melted Butter

1 Tablespoon Mustard (I've been using a brown-horseradish version that's LOVELY)

1 1/2 Tablespoons Brown Sugar

Procedure:

Without breaking apart each roll, simply slice through the middle of your dozen rolls. Layer in meat, cheese and scrambled eggs (veggies could most definitely be added if you so desire - you can also double up on cheese...because, well, CHEESE!) Place the top on the rolls over layers of proteins. Melt butter and mix in mustard and brown sugar, spread over top of rolls (this will make for farely buttery fingers while eating, so if you'd prefer, you can mix up the sauce and spread on the inside of the rolls.) Let rolls sit for 30 minutes before covering in foil and heating for 15-20 minutes in a 350 degree oven.

Serve with a killer Bloody Mary and you'll be sure to have a most enjoyable brunching experience.

 

Posted with Blogsy

In the Kitchen: January 2013

Having now been stateside for about five months, the Mrs. is catching up on her cooking blog and getting back into the swing of things as far as dumpster-diving-inspired meals are concerned. As per the good ole days, Melissa is enjoying her fair share of jamming, jellying, and canning as well as baking and cooking. New to this season of diving is her new found art of preparing homemade Vinegars such as: Banana Vinegar and Blueberry Vinegar, with Apple Cider Vinegar of course being the favorite.

With family, the Harringtons rung in the New Year while enjoying some scrumptious appetizers including sweet and savory filled wontons.

The new year has also ushered in a few bread experiments, especially in using the bread machine. Sometimes the misses is just making dough for pizza crust, other times she's using up old bananas for a Banana Sandwich Loaf.

An Apple a Day

When the Laramie Farmer's Market came to an end late in September, the Harringtons bought a case of apples with high hopes of creating a completely from scratch Hard Apple Cider. After three weeks, the apples had sat around long enough and Melissa had discovered a clever use for the apple cores and apple peels which would otherwise be discarded. So it was, on a calm October Evening, the couple set about peeling, coring and juicing apples all with the goal of creating home made hard cider and home made apple cider vinegar.

Mike has done plenty of apple cider batches before, however the completely from scratch batch was a lot of work and didn't yield nearly as much hard cider as simply using 100% Apple Juice from the grocery store. Nonetheless, the experiment gave the man an opportunity to experiment with allowing wild yeasts to do their thing and also see and taste the difference of hard cider from store-bought juice versus fresh apple juice.

As for the Apple Cider Vinegar, Melissa simply followed this recipe from Hip Girls Home and learned that a) home made cider is an incredibly easy endeavor, b) the hardest part is patience and c) once it's finished, it's the most delicious thing EVER! (well, maybe not ever, but it's definitely a hit in the Harrington household.

Since returning from Korea, the Harringtons began drinking an Apple Cider Vinegar Elixir which contains about 2 Tbsp. ACV, 2 Tbsp. Apple Juice, Water, cinnamon and honey to taste. The purpose of this drink, as explained by upstairs neighbor and friend SaraJane is that it: prevents acne, helps regulate blood sugar (meaning you don't starve between breakfast and lunch), regulates movements of the bowels and helps ward off various germs and bacteria. Having enjoyed such an elixir with store-bought ACV, the Harrington duo has now transitioned to taking a shot of home-made vinegar every morning because it's just that good and, honestly, beneficial in the ways it claims to be.

If you've got apples and time, ACV is a project you should definitely consider taking on!

In the Kitchen: July 2012

As August enters and the Harrington's begin their countdown to their one-way flight out of Korea it has become clear that this will be the last installment of kitchen fare from a tiny Korean kitchen.

Not to imply the Mrs. won't be cooking in August. She will. But not much. There are copious amounts of fantastic Korean foods which must be consumed and their flavors memorized before trekking back to America. There are also copious amounts of foods in the pantry and the freezer that must be used and will most often find themselves being used in old favorites such as Kimchi Bokkeumbap, Kimchi Pancakes, mini-Kimbap and so on.

So, July's kitchen goodness offers the last glimpse at conquering the Korean kitchen and is filled primarily with peanut-buttery goodness in the forms of Peanut Butter Beer Bread, Peanut Butter and Chocolate Banana (n)Ice Cream Pie and the winner of them all, Peanut Butter Brownies. The brownies, served as the 'going away treat' at Melissa's school received rave reviews from the teachers and will likely make a few more appearances in the Harrington kitchen this August before the oven is sold off and the apartment abandoned.

Two other dishes from July that are particularly noteworthy are these Broiled Plum filled Crepes:

In the Kitchen: June 2012

June ushered in the need for cold and fruity things as well as things which help motivate one to finish out the work day and enjoy the type of indulgence which is not guilt-inducing. The primary source of the fruity indulgence for the Harrington's during the month of June was Banana (n)Ice Cream Sandwiches - an impressive way to beat the heat, feel like your being spoiled but ultimately to simply eat a banana. 

In the Kitchen: May 2012

May was a month in which the Mrs. made a goal to master (or begin mastering) the art of pastry crust. One of her more tasty goals to be sure, the process of making a fine pie crust requires fine butter (purchased from Costco, because Korean butter is not fine) and some mad finger-flour-butter-combining skills. Melissa has worked hard at mastering Pie Crust and even put together a delicious Blueberry Pie, Lemon and Almond Pie with White Chocolate Drizzle and a Brownie Pie with Bananas and Cream. Each was delicious and have encouraged the Mrs. to continue her pursuit of great pies and pastry crust.

In the Kitchen: April 2012

Better late than never!

April's kitchen adventures were basically all about conquering Overnight Oats and coming up with the most fantastic variations, such as: Banana and Orange Curd, Banana Bread Style, and Banana Peanut Butter.

Aside from those delicious breakfast treats, Melissa whipped up a Banana Nut Rice Porridge for a Saturday breakfast that was absolutely delicious and fantastic - definitely worth a shot!

Other than these breakfast treats, the most elaborate meal was served early in April as Easter dinner.

In the Kitchen: Winter Vacation 2012

Considering the amount of vacationing the Harrington's did throughout January and February it seemed more sensible to combine the 'In the Kitchen' series.

Highlights of the Winter Vacation months were soups such as a fabulously delicious and rich Tomato, Spinach, Mushroom and Chickpea Pasta Soup which had a flavor boost of fresh basil thanks to Mike's aquaponic adventures and the work of Kimchi (the long-lasting goldfish of 519 Galma).  Another soup that turned out well (and abundant) was a traditional New Year's day soup in South Korea called ddeok-guk 떡국 (rice cake soup).

Ddeok-guk - Korean Rice Cake Soup

The vacation also saw a couple more dominations of the spent grains from Mike's brewing operations. This time, domination came in the form of Spent Grain Pancakes and Peanut Butter Spent Grain Cookies.  However, that wasn't the only sweet dish to grace the tastebuds of the Harrington duo and friends, this vacation also welcomed in a few pots of warm, thick, comforting Rice Pudding.

For additional expat kitchen (or non-expat kitchen) inspiration, head on over to 519 Kitchen...or for those in South Korea less inclined to do their own cooking and baking, be sure to check out Bit of Homemade!

In the Kitchen: December 2011

Holiday's provide some of the best inspiration and motivation for creating delcious treats in the family kitchen.  This holiday season was no exception!  The month of December also saw the Harrington's 'swimming' in an abundance of more spent grains and even more kimchi.  And, as is typical of the winter months, soups and sandwiches end any day on the right note.  All of these factors lead to the production of 519 Kitchen's best December Recipes:

Cranberry Coffee Cake: a fabulous way to use up some Craisin Cranberry Sauce and enjoy some weekend sweetness.

Gingerbread Scones: Enjoyed by the entire Harrington (M&M, moms, pops, and sis X2) clan on Christmas Morning from the Incheon Airport Guesthouse.  A perfect way to feel the joy of Christmas even if waking up in a hotel room far from home.

Spent Grain Crackers: Taste incredibly like wheat thins, pair nicely with Costco cheese ^.~

Kimchi Jigae: With an abundance of kimchi entering the Harrington kitchen thanks to the kindness of Mike's co-workers it was time for the Mrs. to go beyond Kimchi Fried Rice and hit on something that fits the winter season a little better.  This recipe has won some rave reviews from friends (Western and Korean!) and hasn't yet failed to please the palates of the Harrington's any of the many times it's been served up for dinner or as a leftover lunch.

Eggsplosions and Black Bean Soup: The best thing you can do with bread, cheese, eggs and fry pan is this take on grilled cheese, seriously. This dish is revolutionizing Melissa's love of grilled cheese AND fried eggs!

In the Kitchen: November 2011

The most impressive thing coming out of 519 Kitchen in the month of November were the treats made with spent grains from Mike's brewing operation. Being the dumpster-diving-frugal-living-reuse-and-repurpose-couple that they are, both the Mr. and Mrs. were eager to discover the possibilities that may be available for re-using spent grains (that's the grain used in brewing after it's been steeped like a 10 kilo bag of tea in a cooler which is officially called a mashtun). Common uses for spent grain include compost and livestock feed (particularly for larger brewing operations) or bread, crackers, cookies, granola, dog biscuits, cakes etc. Because spent grains are generally a bit moist since being 'steeped' most of these dishes require a bit of extra flour or baking time, but the results are delicious and nutritious. In November, 519 Kitchen failed in the granola operation but succeeded with a batch of Cookies and Dog Biscuits. Other notable feats were the quick and delicious things that can be made with a handful of vegetables, eggs and large tortillas such as Brunch Quesadillas and Brunch Omelet Burritos. And to top off the month, the Harrington's hosted a games and craft afternoon with a lovely bowl of Choco-Peanut Butter Popcorn. (recipes are linked below-pictures included, all ingredients are available in South Korea although pumpkin puree requires a real pumpkin and a bit of time rather than a can and can opener)

Dog Biscuits for Daejeon's Sweetest Lady ^.~

Pumpkin Chocolate Chip Oats and Spent Grain Cookies - shared and enjoyed with Korean co-workers and Thankful friends during the Thanksgiving holiday.

Brunch Quesadilla - great way to motivate and energize while busting out papers for a Master's of Education degree...

Equally beneficial while doing course work, the Brunch Burrito...

And a sure win for any get together or for a quick fix on a sweet craving, Choco-Peanut Butter Popcorn.

In the Kitchen: October 2011

The month of two MAED courses simultaneously went smoothly due to September's work in the Kitchen getting things into the freezer.  There was also, simply less home-cooking coming out of 519 Kitchen.  Regardless, a few recipes made the cool fall nights all the more homey, comfy and suitable for posting discussions and researching assignments.  The following 5 were top eats from the kitchen this month.

5. Un-stuffed Pepper Soup

4. Udon with a 'Poached' Egg and Veggies

3. Korean Spiced Pear Cider

2. Shredded Pork and Rice Brunch Burritos

1. Kimbap in a Pinch

In the Kitchen: September 2011

August saw the Harrington's chowing down in their favorite places around the states whereas September finally brought Melissa back into the comfort of cooking home-made meals with flair and joy.

5. Once a Month Cooking - The highlight of September's kitchen adventures was the process of preparing 5 items en masse to be frozen and then spruced up at a later date for a home-made meal in a matter of minutes. Knowing that she would take on two MAED courses starting in October, Melissa wanted to be prepared with some items ready to go so as to avoid 6 weeks of eating pizza, toast (buttery, delicious Korean style sandwiches) and fried chicken. So it was, she spent part of one holiday in the kitchen preparing 5 items: Roasted Veggies, Pulled Pork, Shredded Chicken, Rice Pilaf and Tomato Sauce.

4. Bok-choy Stir-Fry - This dish ushered in a whole new manner in which to prepare veggies and man-oh-man did it ever satisfy the taste-buds of Mrs. Harrington.



3. Masala Black-Eye Peas - This dish provided Melissa with what she loves most - 1 cup of leftovers. Not many things provide quite as much creative encouragement as one cup of something delicious that must be split between two or three mouths.



2. Tofu Pudding - Having seen this concept in a cookbook while back in the states and again in a magazine, Melissa was eager to try it out and find out just how realistic it was to think Tofu could make a decent pudding. Perhaps not as delicious as traditional milky/creamy pudding, Tofu Pudding provides a much quicker alternative that's not half bad!



1. Hootenany or Oven Pancakes - If you have an oven then you have no reason not to make these for breakfast. They are quick, fluffy, eggy and fabulous with a touch of honey and cinnamon.

Top 5: Expat Kitchen Appliances

Recently over dinner, Melissa was asked how she cooks in Korea. Thinking further on this, Melissa has opted to share with readers her top 5 investments for an expat kitchen for those with a little gourmet chef coursing through their veins.

5. Rice Cooker - Although rice is not entirely difficult to make on the stove top, having a rice cooker is phenomenal! This appliance however is more phenomenal if you can purchase one when another expat is returning home, that way you receive ultimate savings on a not-too-essential appliance (unless of course you eat rice daily). The Harrington's nabbed their rice cooker for a measly 5,000 won and have enjoyed meals such as curry and stir-fry with much greater ease. (pictured top right)


4. Electric Food Processor/Immersion Blender/Whisk - Blender's and food processors are most definitely available at E-Mart, Homeplus etc. For the Harrington Chef however, the multi-attachment food processor, immersion blender and whisk which come with plastic measuring container, are well worth the 35,000 won necessary to purchase this contraption new. Melissa picked hers up at Home Plus. (pictured center)


3. Electric Tea Kettle - Again, as rice is doable on stove top, an electric kettle is by no means an absolute must. However, as a tea drinker Melissa has not gone one day in the 13 months she's lived in Korea without boiling a pot of water. Useful not only for drinks but for cleaning baked on grime, beer bottles, etc. boiling water is often a requirement. The Harrington's purchased a Philips brand kettle per advice of their dear friends and have been ever pleased with the 40,000 won investment from Hi-Mart ever since. (not pictured)


2. Oven - Some may be surprised to see the oven at number two, even Melissa is not entirely convinced this is the appropriate placement of the beloved little beast, however, for now, number two is an oven. If you ever want to enjoy banana bread, fresh hot cookies, lasagna, etc you ought to buckle down and purchase an oven. The task is made much more enjoyable and affordable when done via GMarket. The Harrington's have been happily using their oven to bake for the happy, approximate value of 55,000 won...you can check out their model here. (pictured bottom left).


1. Slow-cooker - By far, the most versatile and useful appliance in the Harrington Kitchen is none-other than a slow cooker picked up for 40,000 (possibly 50,000) at Costco. The slow-cooker makes so many cooking feats possible: large soups for crowds, spiced cider for a crowd, mashed potatoes for holiday meals, whole chickens and pork loins, dry beans and even sweet dishes like Apple Crisp and Banana Bread if you're daring can be pulled off in a slow-cooker. If you happen to live near a Beautiful Store (there are many), they occasionally carry old models, that appear to have never been used, for a sweet price of 15,000. (pictured top left)


Additionally, she recommends going all out and getting the glass measuring cups, especially if you envision measuring hot liquids...ever. But, they are far from necessary.
If you love cooking yet feel intimidated by your tiny Korean kitchen, consider one, two or five of the above appliances and you'll be cooking in no time!

In the Kitchen: July 2011

This months Top 5 Eats from the Harrington Kitchen are...

5. Peanut Butter and Oreo Crumb Cookies - sweet, peanut buttery and delicious baked or un-baked

In the Kitchen: June 2011

June was actually a bit rough on the Mrs. which occasionally means amazing dishes made out of desperation to escape the 'hellish' moments of teaching, studying and simply being, because for the Mrs. cooking (and enjoying finished products) is a great release. However, a rough month can also mean a true lack of time, inspiration and energy...as well as an increased sweet tooth, all of which is relatively apparent from June's kitchen creations. Regardless, here are 5 that are likely to happen again!

5. Thai Veggie Salad - Fresh, light, perfect for a hot and humid summer afternoon or evening, particularly when paired with good friends at a favorite coffee shop near home.

4. Choco-Coco Bars - A little slice of heaven after two weeks of MAED hell...seriously.

3. Nutella Mug Cake - amazingly quick and delicious and incorporates Nutella, what's not to love? P.S. Is made in a microwave so it's the PERFECT dessert for any and all living life in Korea sans oven. You can thank that Mrs. later, now you should just make the darn mug cake!

2. Vanilla Pudding - Absolutely scrumptious, especially if you're the man of the house and staying up late into the night watching TV and reading books...1/2 cup of pudding for the Mrs. and 4 cups of pudding for the Mr.

1. Biscuits and Gravy - A craving finally fulfilled...twice (or more if you count the vast amount of leftovers. Purchasing real butter at Costco and an Oven while in Korea are worth it if you get to enjoy a meal of this caliber, although, nothing can beat Grandma's biscuits and gravy....mmmmm, maybe Grams will read this post and figure out a way to make the Harrington duo some Biscuits and Gravy while they're home in August...hint, hint. (I Love you GRANDMA!)

In the Kitchen: May 2011

Striaght from 519 Kitchen come the 'Top 5' Recipes of the month of May - for more check out http://www.519kitchen.blogspot.com/

5. Baba-Ganoush Hummus Pasta - this a recipe revisit from the days of abundant 'second-hand' eggplants. Delicious with fresh eggplants as well, take a trip to any of Korea's (Daejeon's) international markets or check out Korea's online grocers to snag ingredients such as chickpeas and tahini.

4. Kimchi Fried Rice - A bit tight on cash after enjoying a fun and exciting weekend in Seoul, left the Lady of the house siding with Korean foods as a more 'affordable' at home option than such exotic treats as Baba-Ganoush Hummus Pasta.

3. Cinnamon Pull-Apart Bread - Simply...amazing. Worth buying an oven and sitting around for a morning/afternoon at home while the yeast does it's business.

2. Bulgogi Cheese Steak Sandwich - another take on Korean food...but with a bit of 'western' flare!

1. Chocolate Peanut Butter Rolls - Delectable. End. of. Story. (Also worth investing in an oven and time for yeast to rise)