March 2015 - Buttered Side Up

Korean Shrimp and Rice Porridge (Saewoojuk)




Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)

There's nothing like getting sick to make you appreciate the things you are able to do every day. Last week Reuben fell ill with a fever, chills, headache: the whole shebang. I followed a few days later. We were so miserable and unable to do ANYTHING for days. It was all I could do to make Helen food and watch videos. I was nearly mad with boredom. All of this to say: I had a good reason for not posting for over two weeks. Sorry.

But about this porridge

I must confess that I was first attracted to this recipe because of my interest in the Korean Drama and culture. I was pretty reluctant to give Korean TV shows a try at first, but when I was desperate for entertainment after giving birth to Helen, I softened. To my surprise and characters and stories were very interesting. And all of the dramas that I have seen have been pretty clean and innocent in the romance department, especially compared to American TV shows. 

Food tends to figure fairly largely in K-Dramas - the main characters are shown enjoying various dishes. I may or may not have decided to make Ramen after watching Liar Game. And, when I saw this recipe for Saewoojuk, I was intrigued. Not ONLY because it was a Korean dish, but also because the ingredients sounded amazing. 

It was really delicious. Helen loved it. I can't wait to make more, when I can find some good shrimp to make it with. Also: Helen and I are now addicted to seaweed snacks


Also, if you've watched any K-Dramas (first of all: FRIEND!), let me know your favorites! Some of the shows I have most enjoyed have been (in no particular order): You Who Came From Another Star, Liar Game, and Pinocchio.

Linking up at Buns in My Oven.




Note: some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

Homemade Pistachio Pudding





This post was originally published on April 30, 2012, on Cooking for Seven. I am sharing it here for you to enjoy!

Homemade Pistachio Pudding

When I was a little girl, I always requested my favorite dessert for my birthday, or any other special occasion: Striped Delight (shortbread crust, a cream cheese + whipped cream layer and pistachio pudding on top). I still remember being horrified when, for my birthday (probably my fifth or sixth), there was no pistachio pudding in the house so lemon pudding was substituted. I was crushed.



Homemade Pistachio Pudding

A while back, I spied a recipe for homemade pistachio pudding on Joy the Baker’s blog. I knew it needed to happen in my kitchen someday, but I only worked up the gumption to make it a few days ago.

The results? A creamy pudding with wonderful depth of flavor. Does it replace the fakey instant pudding I grew up with? No, it tastes nothing like that. Is that a bad thing? No. I’ll probably eat more instant pistachio pudding before I die, but this recipe is a lovely, more natural alternative.



Homemade Pistachio Pudding

Recipe Notes:

  • Reuben and I agreed that, while very tasty, this pudding was a bit too sweet. Next time I’ll be cutting out a bit of the sugar.
  • You can definitely use a natural sweetener (which is probably what I’ll do next time) if you wish. I used granulated because I wanted the pudding to be a pretty color for photos.



Pistachio Pudding

Pistachio pudding without all of the additives!


Serves 6 | from Joy the Baker | printable page

Ingredients:

1/2 cup salted pistachio nuts,
1/3 cup granulated sugar (or a natural sweetener),
2 tablespoons water,
2 cups whole milk,
2 large egg yolks,
1/3 cup granulated sugar (or a natural sweetener),
2 tablespoons cornstarch, preferably organic,
pinch of salt,
1 teaspoon pure vanilla extract,
2 tablespoons unsalted butter, softened,
1/2 cup pistachio nuts, chopped,
whipped cream, for serving,

Instructions:

To make the Pistachio Paste:

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth.

To make the Pudding:

1) Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.

2) While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.

3) Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don’t make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches back to the pudding if you’d like.

4) Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.

5) Top with lightly sweetened whipped cream and chipped pistachios. Pudding will last, covered in the refrigerator, for up to 4 days.

Monday Lovelies



It's Monday! Yay? I hope you guys had a lovely weekend. 

Here are some things that I've been loving lately. Enjoy!


You guys. I had no idea that SMEG makes small appliances! This toaster is just adorable. If only it was affordable as well.



12 tips on how to style food like a pro
This post (via Domaine) has some great food styling tips. If you're new to food photography, you should definitely give it a read.



Chye Seng Huat Hardware
[Photo credit: Shuzhen on Flickr]

I love latte art. It makes me happy.



HERRIOTT GRACE
Why do all of the Herriot and Grace products have to be SO expensive? They are gorgeous. 



The Bojon Gourmet: DIY Sushi at Home: A Video Collaboration!
I really enjoyed this post about homemade sushi via The Bojon Gourmet. It's very helpful to see a video of it being made, especially if you've never attempted it before. It's easier than it sounds!




My little Helen modeling these adorable pintucked pantalettes (hand made by Reuben's sister). You should check out her line of children's clothing.
Reuben's sister, Amanda, has launched a line of children's clothing on Etsy. Here Helen is modeling the adorable pantalettes and raglan dress.




Creamy Mushroom Alfredo. I've gotta give this a try...
I'd really like to give this Mushroom Alfredo a try. Recipe + photo via The Cooking Jar.




[Photo via The Design Files]

This kitchen. I die. Oh the copper. Oh the wood. Oh the open shelf! I loved it so much I pinned it to my Domestic board twice. Oops.




Dansk Kobenstyle Cookware - anthropologie.com
I kind of adore enamel bakeware. This set from Anthropologie is beautiful.

What's been on your to-cook/to-buy list lately?




Note: some links are affiliate. All opinions are my own.

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