All in My Own Recipes

Make Your Own Bulgogi

Since I moved to Boston, I had been wanting to check out H Mart, the chain of nicer Asian grocery stores around the country. A friend of mine and I were planning on cooking so I suggested we bike over to H Mart in Cambridge and make a last second decision on what to make (which is so unlike me when I go to the store). We decided we would let the store guide us based on what looked good. 

When we got there and walked around a bit, we noticed all the great fresh product and meat and decided we would make our own bulgogi bowls. We grabbed a few ingredients like flank steak, shitake mushrooms, and carrots and then I had a bunch of the other ingredients at home already. See below for a recipe that we made up on the spot...a meal I will definitely be making again. The only difference vs. regular bulgogi is that I didn't slice the steak thinly, I kept it thicker and it tasted just as good.

Turkey Sausage and Goat Cheese Frittata

I've continued to love using my cast iron skillet, especially to cook breakfast recipes. That gave me inspiration to try my first frittata, the salad of the breakfast world. The best thing about salads is that you can throw whatever you have in there and it most often than not "works" and tastes good. The same can be said for frittatas (and omelettes and quiches).