I am a full-time working mother who's second passion next to raising my son is cooking. Most of the dishes that I cook receive a little TLC from my Korean/Southern heritage . . . a combination of soy sauce, ginger, cajun seasoning, and lots and lots of heat! Since the addition of my son to the family, I've had to learn how to tame the heat while enhancing the inherent flavors of dishes. He is now my inspiration for healthy cooking that is full of flavor and is also my biggest fan!
My favorite things to cook
Pasta dishes with plenty of veggies and seafood, grilled meats, roasted veggies, hearty soups, spicy dishes, all things Asian, and honest to goodness Southern dishes.
My favorite family cooking traditions
If there is one thing that people of Korea and folks in the Southern US have in common, it's knowing how to feed people good food. Both my mother and father's sides of the family focus on food for any get-together. Once the table is set, the family starts showing up. It's not uncommon for a family get-together of 15 to turn into a crowd of 30+ . . . which is why we always make extra. I love being surrounded by family and sharing in a good meal. Wonderful family stories always seems to surface when people are happy, full and content, and surrounded by unconditional love.
My cooking triumphs
A pumpkin-swirled cheesecake with a gingersnap crust! I've never considered myself much of a baker so for this dessert to turn out as wonderful as it did (especially for Thanksgiving dinner) I was quite proud. It fact, it turned out so well, that I never even got to try a slice! It was gone in no time with plenty of requests for seconds.
My cooking tragedies
The dish titled "Brown Rice Royale" is quite misleading. After having this dish at my aunt's house one summer, I decided to add it to my own recipe repertoire without actually asking her for the recipe. It seemed simple enough in appearance that I thought I could figure it out. A bit of brown rice (as the title suggests), water, some mushrooms and onions, and a bit of butter. The first attempt resulted in an awful, soggy mush with hardly any flavor. The second attempt yielded a substance comparable to portland cement. After months of trying and retrying different variations of the same recipe, I broke down and requested the recipe from my aunt. Turns out "Brown Rice Royale" is not brown rice afterall. The recipe called for long grain white rice, beef broth in place of water, mushrooms, onions, and a touch of butter. This recipe is now one of my go-to sides because of it's simplicity and wonderful flavor!