We [Heart] Food

Month: February 2010

  • Mushroom Larb

    We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One […]

  • Roasted Root Vegetable Bread Salad, a la Essential Baking Company

    Local, organic bakery The Essential Baking Company has a few cafés around town, and I’ve been enjoying their bread salad on a pretty regular basis, so much so that I decided I had to recreate it at home. I love the mix of roasted yams, beets, and leeks (!), and when tossed with big chunks […]

  • Bulgogi-Style Salmon with Bok Choy and Mushrooms

    I was looking for a dish that would go well with our Korean pancakes, and after a quick interwebs search I came across this dish at epicurious. Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more. […]

  • Korean Green Bean & Scallion Pancakes

    We made this recipe from Asian Flavors after one of Lisa’s running buddies put the thought of Korean food in our heads. I’d been wanting to make this recipe for a while, and the promise of a new hot sauce to dip them in made it a no-brainer. These pancakes aren’t as fluffy as American […]