Considering how much Korean food I ate as a small child, it’s surprising that I don’t have more Korean recipes on the website yet (time to get on that!). We … Read more
I’m finishing up more event posts from the Foodbuzz Blogger Festival and some events with my friend Jaden in Seattle, but wanted to share a recipe with you in the meantime. A lot of people have asked me lately if I make up the recipes on my blog. Unless I specifically credit another author, I develop the recipes myself. It’s actually not that hard, I just kind of look at what I have on hand to work with, then smell and taste as I go until it’s something that I like. I thought I’d share my CRAZY thought process with you, so here’s a look into how to create a recipe.
Right now, I’m heading to San Francisco for the Foodbuzz Food Blogger Festival. But I made sure to schedule a post for you so you won’t miss me too much!I got a free cookbook in the mail the other day, it’s called “The New Thanksgiving Table”, by Diane Morgan (yes, free cookbooks are a great perk of being a food blogger!). As I flipped through the pages, I was impressed with the array of salads, sides, appetizers, turkey ideas and desserts. In the salad section, I saw one that I had almost all the ingredients for! I used Asian pears rather than Bosc, and shallots instead of red onion. I also changed the serving to be for just two of us, though made the full amount of dressing for future uses. We loved the salad, except the dressing was a little too salty, so that’s adjusted in my recipe below. I liked two techniques Diane uses that I hadn’t done before. One was soaking the red onion (or shallots) in cold water for 30 minutes to crisp them and take away the raw onion taste. The other was to soak the dried cranberries in the dressing to soften them. The recipe is at the end of the post, but first I wanted to share the latest Foodportunity with you!
