I have a deep, deep love for breakfast foods. In fact, as a child, my diet consisted mostly of cereal and eggo waffles. Now that I’m older and more versed in the waffles of the world, my waffle of preference is between Belgian and Leige. Leige waffles have the added plus of being studded with pearl sugar, but Belgian waffles are light, crisp and oh-so-large.
In Vancouver we basically have two seasons: wet and dry. Now that we’re heading into the wet season, I find myself craving comfort foods: hearty stews, creamy casseroles, and satisfying soups. My comfort food craving combined with my want to cook more seafood at home led me to a Batali recipe for zuppa di pesce, or fish soup.
There’s nothing quite like the smell of baking bread. It fills your house with the promise of all things good, cozy and warm. Even though my mom didn’t bake bread all that much while I was growing up, the smell of freshly baked bread hits me with nostalgia every time.
Mentaiko kimchi udon is one of my noodle obsessions. If I see it on a menu-which is rare-it’s a must order. Chewy, toothsome noodles tossed with creamy mentaiko and crunchy spicy-sour kimchi is true noodle heaven. My obsession got to the point that I would be going to a particular restaurant weekly just so I could get my noodle fix. It couldn’t go on forever though, so it’s a good thing I figured out a way to make mentaiko kimchi udon at home.
When I first heard about the Kogi taco truck, I happened to be in Mexico. I was surrounded by authentic Mexican taco trucks and all I wanted was one of those Korean-Mexican tacos I was reading about all over the net. Well, two years later and I finally got my paws on some of the famed tacos.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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