Kimchi Leek Pasta and Launch Party Recap-Chinese Foods

Kimchi Leek Pasta and Launch Party Recap-Chinese Foods:

What a week! I had forgotten how good it feels to finally sit down.

Not only we are smack dab in the middle of a hectic Christmas season, my cookbook was released officially on Tuesday! And in the days up to the book release party

in Brooklyn, I was hard to prepare everything. Were made are to buy food and supplies, and plenty to eat to make arrangements.  Fortunately, the decorations were simple enough, after a trip to the container store and a paper craft store provided.

I had the Party on 61 local, a fantastic bar in Carroll gardens with a beautiful wide Interior. And I have a big pile of dumplings, food, Sichuan cucumber salad and Chinese almond cookies, all the recipes from the cookbook just. For extra fun, there was a raffle for a copy of the book plus a Kung pao chicken recipe Kit from GrubKit, founded by my friends Max and Barb.

All in all it was a great evening and a large group of people, including close friends and family (and many hugs, Barb, and my friend were a great help before and during the party.)

One of the things, which I am, again and again amazed at, is how much food blogging and start up community support really each other in New York. As stupid as this may sound, it is incredibly moving.

From the food community, who arrived Tuesday from Melissa from fork, Kian from Red Cook, Veronica from Food52, Chitra from the ABCD include cooking, Kara by Cook-the great Hot Dog off, Casey from good food stories, Justin Jackie Justcook NYC, Margaret by savory sweet living in, from the Diva that ate NY, Dan from ICE culinary, Jen from Brooklyn Brainery, and Evan from CourseHorse. (If I left anyone out, please let me know!) It is amazing to think that brought culinary journalism and teaching not only devote two years to achieve a real book, but has also allowed me to get to know a large group of people that have some very good friends.

I spent the last few days recovering, answering emails and try to work on this blog. After the hectic early in the week, cooking, not I could make really something elaborate for me muster the energy.

That's where these noodles come. This kimchi, garlic noodles are dressed with a little flair basically ramen. Are easy, fill out, and make use of ingredients that I already have in my fridge and pantry. (Kimchi is staple a refrigerator here at appetite for China HQ). These noodles can be flogged in less than 10 minutes to, and easily the kind of comfort food, not twice you will make after a long busy day. Or at the end of a week-long, hectic, but incredibly spannend-.

Kimchi-garlic noodles:

2 As part of serving a multi-course meal or 1 hungry person as a main course 1 Tablespoon smooth peanut butter 2 El Wasser 1 tbsp soy sauce 2 teaspoon sesame oil 1 teaspoon sugar 3 scallions, white and green parts separated and thin sliced 2 cloves garlic, minced 1/4 cup kimchi 2 packs of instant ramen, discarded 1 aroma packages one handful peanuts, ChoppedIn small bow l, whisk smooth together the peanut butter and water until. Mix the soy sauce, sesame oil and sugar.Heat a small skillet over low heat. Add the white onion and garlic and gently Cook for about 1 minute until fragrant but before the garlic turns brown. Transfer the shallots and garlic to the peanut butter mixture. In the same pan heat the kimchi over low heat for 1 to 2 minutes, just to it warm up (leave it in the pan until the Ramen is made.)You bring a small pot you the Ramen with water for cooking and cooking package instructions. Drain, return the pasta with the sauce and toss with the peanut butter-garlic mixture and kimchi. Everything in a bowl with the chopped peanuts and shallot green, transferred top and serve.