Month: September 2020

spicy garaetteok (Korean rice cakes) al pesto

Published by Joanne

Spicy garaetteok al pesto is something that randomly came to my mind. For the past couple of days, I’ve been obsessed with the Korean dish Tteokbokki. I’m simply obsessed with the chewy consistency of rice cakes. If you don’t know about Tteokbokki, it’s a dish that’s made of long, cylinder-shaped rice cakes (garaetteok) stir-fried in a spicy sauce like gochujang for example. I could watch Maangchi make them all day. What’s so good about this dish? The chewy consistency reminds me of gnocchi. And if you fry it ever so slightly, it has a crispy texture on the outside and soft, chewy texture on the inside. Pesto itself is delicious and paired with the garaetteok (rice cakes) is like having a gluten-free version of gnocchi, in a way.

Tipile (Tabbouleh)

Published by Joanne

I was raised calling Tabbouleh “Tipile”. If you were also raised by Dominican parents, you also know this salad as ‘tipile’. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. How is the Dominican version different from the traditional Lebanese salad? There’s much more parsley and hardly ever any mint. If you’re interested in learning more about this salad, the fantastic blog Dominican Cooking has much more info. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato  1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice  1/2 cup chopped parsley 4 tablespoons of extra virgin olive oil  salt and pepper to taste (about 1 tablespoon each) Method: 🍅🥬 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper, and taste. Enjoy! Interested in more vegetarian recipes? Here are a few.

Tomato Pizza Galette

Published by Joanne

I love galettes. They’re such a great way to practice making dough. If you’re looking for a sweet galette recipe, you can find a Peach & Fig galette recipe here. I love savory galettes because this tomato galette evokes the flavor of pizza, so it’s a pizza galette. The flaky pastry and the juicy, cheesy tomato mixture is just delicious. If you’re looking to work on your pastry skills, galettes give you a free rein because it doesn’t have to fit in a specific pan. All you need is a flat surface and the will to do it.