Semiserious Chefs

This Furikake, or rice seasoning containing sesame seeds and salt, is entitled ebi fumi, for shrimp flavor. Both one of the sweeter and crunchier furikake, this recipe is quite easy to make. I always appreciate a home made furikake over store bought. Not only for it’s drastic price difference, but also because there are so many […]

This incredibly easy to make recipe is a fan favorite of both adults and children. It doesn’t require very many ingredients, all easy to come-by, or any special equipment. …Although using a dolsot or ddukbaegi pot sure is fun! The name Bulgogi (불고기) comes simply from the Korean’bul’ for fire and ‘gogi’ for Meat. You […]

This idea was brought to my attention by my Brother-in-Law, who had heard Alton Brown bragging about it on a pod cast. Incredibly easy to make, cured egg yolks can be very useful for a large number of cuisines and dishes. All the rage right now, they are a great way to bring some sophistication […]

A few years ago, when we were just starting this food adventure, I created an olive tapenade recipe. It wasn’t a bad recipe, though I certainly needed to update the photos! It was just very simple. This week I realized how much I have grown in the culinary field when I decided to clear out […]

What can I say about these famous French pancakes? Well it turns out, probably a lot. My interest in the French culture and culinary arts has grown considerably over the last couple years, so why not spend some time discussing these delicious breakfast treats with everyone else?

Because quick pickling doesn’t require a bunch of time to be delicious, (not even overnight,) this is a FANTASTIC last minute dinner party recipe. It’s the perfect addition to the classic holiday dinner, but they are also just as good served with toothpicks along side your charcuterie board or other hors d’oeuvres. As for the […]

Somehow I think it is my life’s mission to discover the best way to serve cranberries. It’s like it calls me. I mean, who cares about cranberries, right? Perhaps that’s why I feel so impelled. Whatever the reason, I came pretty close last year with the Mulled Port Cranberry Sauce, but this year I stumbled […]

This recipe is my own creation inspired by my recent discovery of Ćwikła/Tsvikli, an Eastern European relish that uses beets and horseradish. This one, here, is a fantastic recipe, but I had a heck-of-a-time trying to come up with a better name than an obvious list of ingredients. As you can see from the title […]

As Ćwikła in Poland or tsvikli (цвіклі) in Ukraine this relish, a combination of beets and horseradish, is very commonly used as a spread on sliced bread, and is in-fact so popular that it is sometimes referred to as Ukrainian Kimchi. In Russian, hron (Хрoн) means simply horseradish, but also usually refers to this relish with both […]

Last week I began my journey to explore tapas. I started with a hilarious adventure in making chorizo al vino, then the much more successful recipe, Galician Scallops. This week I wanted to make boquerones but it requires fresh anchovies, and I just don’t have access to any at the moment. Instead I stumbled across […]