Photo Catch Up

I have no big food plans today, after two straight days of cake and such. But I do have a few random photos to share.

Kimchi chigae (stew) was dinner for the last two nights. Like any stew, anything goes. This time I used:

• one can of chicken stock
• two can's worth of water
• a huge dollop of Korean chili paste (basically as much as I could pick up with a metal soup spoon--maybe 1/8th cup?)
• three dried chilis
• a teaspoon of Hondashi (dried bonito fish powder)
• three or four cups of sliced napa kimchi
• sliced up Korean rice cake (dukk). It's optional but I love them and they're pretty
• two ears of corn
• a handful of raw sliced pork
• one package of silken tofu, cut into six large pieces
• and a handful of baby octopi

Soak dukk in warm/hot water for twenty minutes or more. Put all ingredients up to and including the kimchi in a pot. Add more water if it doesn't look soupy enough. Bring to a boil, and add the dukk and simmer for 10 minutes, longer if you have bigger pieces. Add the corn and cook for 5 minutes. Add the pork, octopi and tofu, and cook 5 more minutes or until cooked through. You can always add more vegetables, like spinach or bean sprouts.

The red velvet cake from Doughboy's is everything is should be: so moist it's practically wet, searingly red, with a very soft and smooth cream cheese frosting that packs quite a tang.

The bread pudding was good, but not my ideal for bread pudding. I prefer bread pudding that's not homogenous like this one is. I like some of it to look like this (soaked bread) but for there to be chunks of pure custard, like my bread pudding gold standard at Tartine in San Francisco. The bottom half of Doughboy's bread pudding was a little more custardy than the top half, so I liked that part best. I'm being picky though--Doughboy's desserts are pretty awesome.

Thank you Susan for suggesting Doughboy's! I would never be in that area if you hadn't mentioned it, but since I went there I realized it's a really cute area. Plus, there's a good (and not overpriced) yarn store two doors down from the restaurant! Yay!