Most American families (even the non-Irish ones) enjoy celebrating St. Patrick’s day. The green beer, green clothes and joyous “Kiss me, I’m Irish” spirit brings Americans of all ethnicities together. After you have sat down to your homemade traditional corned beef and cabbage meal, there’s the question of what to do with the leftovers. I…
Recipe: Candied Yuja Peel
The final product is sweet with lots of yuja flavor. (Tammy Quackenbush photo) My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels. The…
Six quick pointers for starting a vegetable garden
I just started planting some basil outdoors after starting it indoors a month or so ago. (Jeff Quackenbush photo) I‘m taking the plunge, starting a garden in my underutilized backyard. After 10 years of having no idea what to do with the space, I’m planting some Korean vegetables and a few of my favorite herbs….
Chocolate Hamantaschen
Despite your pet’s inquisitive nature, especially regarding food, do not give your pet a sample of your chocolate delights. Purim’s coming soon (starting at sunset on March 19 to be exact) and Jews (and non-Jewish friends and family) all over the world are making preparations for this holiday. Last year, I showed you how to…
Recipe: Yuja Curd
Yuja curd can give your morning breakfast a little bit of sunshine. (Jeff Quackenbush photo) Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a…
Recipe: Yujacha Rolls
In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with a sweet treat, Yujacha Rolls. This recipe is simpler than Yujacha Hamantashen but equally delicious. (Tammy Quackenbush photo) These rolls are much quicker to prepare than Yujacha Hamantashen but use…
Stylish blogger award
Thanks to Island Vittles for nominating me for the Stylish Blogger award. My acceptance speech for this award is: First, I have to share 7 things about myself. Then I must in turn, bestow this award on 10 great bloggers. Here we go: 1. I got married at the ripe old age of 22 and…
5 tips for eating authentically Korean-style
Let your eyes covet the beautiful colors of kimbap: the dark green, nearly black seaweed wrap, the yellow radish, orange carrots, green spinach, brown cooked beef wrapped in white rice. Many Korean chefs will tell you the more colors, the more nutrition. (Tammy Quackenbush photo) 1. Make sure your meal is very colorful. Korean culinary…
Guest Blogging for Cajun Chef Ryan
Chef Ryan Bourdeaux, aka Cajun Chef Ryan (both of us are Foodbuzz Featured Publishers) put out a call a few weeks ago for guest posts on his blog. Since he has 21+ years of experience as a professional cook, I decided to put my name in as one of his guest bloggers. Rather than telling…
Recipe: Yujacha Salmon (spicy citron sauce)
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim). Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon….