End of winter….the cold, the eternally fickle snow drop strafed by cold rains, the drear days drag on. Where to find some relief? Needing a bright spot, I decide to warm the house – warm my heart – bake cookies. This is usually a quick, easy fix!
Despite it being a marinated meat that is traditionally grilled, and the grill being buried under about four feet of snow still, pan frying in the trusty man pan worked out perfectly for this particular dish
Our Korean themed cooking day was coming up, and I was armed with a list of Korean words that could either turn out tasty or go horribly, horribly wrong. I don’t know. I know next to nothing about Korean food because our go-to Asian cuisine for cooking at home is usually Thai.
Banchan is the Korean term for a variety of small dishes served as an aside with a main dish or a bowl of rice. Many times when dining at Korean restaurants, your waiter will deliver banchan to your table after you’ve ordered and while you are waiting for your food to arrive. They are always set in the middle of the table and meant to be shared. In some ways, banchan reminds me of the amuse-bouche often seen in many of the more high-end American and European restaurants.