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Dalgona Coffee Custard Meringue Tart


Finally posting my tart recipe! I submitted this to our department cookbook competition and won. Yay! I became so obsessed with the tiktok craze dalgona coffee and had to experiment putting it into desserts. I'm still making dalgona coffee at work!

Dalgona Coffee Custard Meringue Tart

makes one 8-9" tart

Shortbread base
1 cup flour
1/8 tsp salt
1/3 cup powdered sugar
2 tsp finely ground instant coffee
1 stick (1/2 cup) cold unsalted butter, cut into small cubes

Coffee Custard + Meringue
1/2 cup sugar
3 tbsp flour
2/3 cup half and half
2 tsp instant coffee or espresso
2/3 cup brewed strong coffee
2 egg yolks, lightly beaten
3 tbsp butter, in cubes
1 tsp vanilla extract

2 egg whites
pinch of salt
1/4 tsp cream of tartar
4 tbsp granulated sugar

Dalgona coffee whip
2 tbsp instant coffee
2 tbsp granulated sugar
2 tbsp hot water

  • Shortbread crust: 
  1. Butter 8-9" tart pan. In a large food processor, pulse together flour, instant coffee, salt and powdered sugar to mix. 
  2. Scatter cold butter and pulse continuously until dough comes together into large clumps. The mixture does became very loose and sandy before dough starts to clump together
  3. Dump dough clumps into your tart pan and using your fingertips, press dough up the sides of the pan thinly (especially in corners where it tends to get thick) and spread to cover the bottom too. Use the back of your spoon to smooth the surface
  4. Using a fork, pierce bottom of the crust several times. Cover and place in freezer for 15 mins or in the fridge overnight to chill
  5. Preheat oven to 425F and bake crust for 10-12 minutes or until slightly golden brown. Allow to cool completely
  • Coffee Custard + meringue:
  1. Preheat oven to 375F. In a medium saucepan on medium heat, mix together sugar, flour, salt, instant coffee and stir in half/half and hot coffee. Cook until slightly thickened while whisking constantly (about 3-5mins)
  2. In a small bowl with the egg yolks, add a few tbsps of the hot coffee mixture to temper the eggs and quickly stir to prevent curdling/cooking. Then add the egg yolks to the saucepan and cook for 2 minutes.
  3. Remove from heat and stir in butter and vanilla extract until well incorporated
  4. Pour/spread into your cooked tart crust and bake in oven for 10 mins
  5. For the meringue: using an electric whisk/mixer, beat egg whites until foamy. Add salt, cream of tartar and then beat sugar in 1 tbsp at a time until meringue is stiff and shiny. Spread or pipe over the baked tart filling (ok if warm)
  6. You can use a kitchen torch to scorch meringue or place in oven also at 375F for 5-10 minutes until lightly golden. Allow baked tart to cool to room temp and then into the fridge to firm up for an hour
  • Dalgona coffee whip:
  1. This is to be made before serving as it can deflate throughout the day due to the water content. You can also eliminate the water and whisk only instant coffee + 1 tbsp sugar to half the meringue batter and bake at step 6 above. 
  2. If making before serving with water: In a medium bowel, stir hot water with instant coffee and sugar. Using an electric whisk, beat until light tan/brown, stiff and can hold it's peak. Pipe in between meringue on tart 
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One pan Seafood Rosé Pasta


I hope everyone is doing well in this pandemic. It's been so crazy being in the middle of the storm in NYC. The sheer number of patients and death has been overwhelming. We've had makeshift Covid ICUs, floors and tents outside the hospital and even in Central Park. As an overworked resident, we've all been feeling a lot of anxiety and stress. On the bright side, the curve has flattened and we are on the DOWNtrend! Yay. And I got a bunch of Tfal cookware to use :)

I haven't gone grocery shopping in a while so here's a simple pantry pasta recipe!
I used my bag of frozen seafood, which I always keep on hand in case I want to make Korean seafood Jeon/pancake or pasta. You can definitely substitute the seafood with any kind of protein! This came together so quickly and easily, which is a godsend when you work long shifts.

Also, can we talk about this cookware?!! The non-stick is amazing and everything just slides off my pans. Even the wash up afterwards is a breeze.

One Pan Seafood Rosé Pasta

serves 3-4 people

5 cloves garlic, minced
1 cup assorted seafood
2 tbsp white wine
1 cup tomato purée (you can also use a can of diced tomatoes and purée in a blender)

3/4 lb dry linguine pasta (about 3 servings of a regular box)
2.5 cup water
1 cup heavy cream
1/4 cup parmesan cheese
1/4 cup chopped parsley
salt and pepper

  1. In a frying pan add 1 tbsp of olive oil and allow to heat on medium fire. Fry minced garlic until fragrant and barely brown
  2. Toss in seafood, then white wine and stir until heated through. I used frozen seafood that was thawed in warm water and drained.
  3. Add in 1 cup tomato purée and allow to simmer. Add 2 pinches of salt and pepper. Once bubbling, set aside in a bowl.
  4. You can use the same frying pan without cleaning it and add the dry pasta and water on high heat. Stir frequently, bending the pasta in the water when it becomes pliable to prevent the tips of the pasta burning. Lower to medium heat when the pasta is all soft and cook for 8 minutes total. Add in a pinch of salt. Stir frequently
  5. Check the pasta if al dente and to your consistency preference. There should be some starchy water left in the pan. Add back in the seafood tomato sauce and then the heavy cream. Toss in the parmesan cheese and season generously with salt and pepper to taste. Garnish with chopped parsley.
  6. Stir around until sauce is slightly thickened. Serve while hot! 

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Gochujang Peppers & Onion Penne with Chicken Sausage


I've been so tired this week and all I've been doing is whining 😅. Can't wait for this week to be over. Although, I have a 24hr call this Friday :( 
On the other hand, we've also started wedding planning! I didn't realize how much money I'll be hemorrhaging this year on my resident salary. Looking at all the costs that go into getting married has been somewhat stressful.  I wish I could get a city hall wedding, but I think my parents would disown me 😰.

Anyway, I've been making quick and easy meals at night, so I can get some snooze in before waking up at the crack of dawn. I was sent to try Al Fresco's Pasta Night Mild Italian Style Chicken Sausage and I love how there are peppers in the sausages themselves! I threw together something quick with Korean Pantry items like Gochujang (Korean Chili Paste) and more peppers and it was delicious.
They're already fully cooked, so I just browned the sides to give it a nice color, chopped it up and then added it to the pasta. The sweetness of the peppers and Italian herbs in the sausage played so well with the gochujang tomato sauce with a little bit of kick from the Korean chili powder.


Gochujang Peppers & Onion Penne with Chicken Sausage

3-4 servings

1 box penne pasta (4 servings)
1 pack Al Fresco's Pasta Night Mild Italian Style Chicken Sausage
1 small onion
3 bell peppers (assorted colors)
2 cloves garlic
2 tsp dried parsley
1 tbsp gochugaru (Korean chili powder)
2 tbsp gochujang (Korean chili paste)
1 cup canned crushed tomato
salt and pepper to taste
fresh parsley garnish

  1. Bring a pot of water to boil and add a pinch of salt and a little bit of olive oil. Cook penne in boiling water according to package. Reserve 1/2 cup of the pasta water. Drain pasta and set aside
  2. Add a little oil to a frying pan on medium heat and brown chicken sausage. Remove from heat and cut diagonally. Set aside
  3. Saute in oil the onions and garlic until partially translucent, add bell peppers and cook until a little softened. Add back the sliced sausages and add the chili powder (gochugaru) and saute for 1-2 minute
  4. Add 1/2 cup of pasta water to the frying pan and then add gochujang and crushed tomatoes. Add in the dried parlsey. Allow to simmer for 3 minutes. Salt and pepper to taste. 
  5. Lastly, add in the pasta until heated through. Garnish with fresh parsley


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Parmesan French Toast with Garlic Balsamic Mushrooms

I decided to make a special brunch for my fiancé this weekend. Yes, the bf is now a fiancé as he popped the question last week 😲. Well... it was a long time coming since we've been together for 8 years now. But the proposal and effort was cute, even if he fuddled so much that I essentially knew what was going on and what he was trying to do! :) Anyway, he's more of a savory dish person but also loves french toast. I made this french toast that has a delicious parmesan crispiness on the outside with sautéed mushrooms. And then it's even more elevated after I added a poached egg for richness! SO GOOD. It will definitely be part of the weekly rotation!


Parmesan French Toast with Garlic Balsamic Mushrooms

Serves 4

Parmesan French Toast
2 eggs
1/4 cup Grated Parmesan cheese
1 tsp balsamic vinegar (Original Balsamic Vinegar of Modena)
1/4 cup half & half
4 slices challah or aloha bread (I bought from Trader Joe's)
pinch of salt and pepper
  1. Whisk egg, parmesan, balsamic vinegar, half & half and pepper in a shallow dish. Soak both sides of your bread well 
  2. Heat up frying pan at low-medium heat with 1/2 tbsp of butter and fry french toast until golden brown on both sides

Garlic Balsamic mushrooms
10oz mushrooms (I used a mix of oyster and white mushrooms)

1/4 diced onion
1/2 tbsp butter
1 tbsp olive oil
1 tbsp minced garlic
2 tbsp balsamic vinegar
2 tsp soy sauce
salt & pepper 
  1. Heat butter and olive oil in a frying pan on medium fire. Sweat onions, garlic and then add in mushrooms. Sauté until softened (about 2 mins)
  2. Stir in balsamic vinegar, soysauce, and a pinch of salt and pepper
  3. Garnish mushrooms over french toast with chopped spring onion and a drizzle of balsamic!
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Rainbow Fruit Galette


Heyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.
I enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.

Rainbow Fruit Galette

makes 1 large 13x10" galette

1.5 sticks cold unsalted butter, cubed
3 cups flour
1 tbsp sugar
1 tsp salt
1/3 cup cold vegetable shortening
1/2 cup ice water

1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)
1 tbsp white sugar
1 tbsp brown sugar
2 tsp lemon juice
lemon zest

2 tbsp raw sugar
1 eggwash

  1. For the crust, I used Ina Garten's pie recipe, which is equal to make 2x9" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins
  2. Meanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.  
  3. Preheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13"). Drain each sliced fruit and arrange in a line leaving 1" borders. Sprinkle about 2 tbsp of white sugar on top.
  4. Fold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.
  5. Bake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy




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Creamy Kimchi Penne with Chicken Apple Sausage


There's been a lull in the SICU and in the general floors lately due to the nurse's strike in NYC that's supposed to happen next week. I love the nurses for what they do, but it's definitely going to be a difficult time in the hospital when we have travelling nurses, who don't really know how to manage surgical patients. I'm already dreading the day and stocking up on ice cream and chocolate...
Also, now that it is my last week on ICU, I'm making a batch of easy lunch meals, because I won't have a lot of time to cook 😔. Here's, creamy kimchi pasta that I made lighter and without the use of heavy cream. The sweetness of the apples in the chicken sausage goes well with kimchi! Hope you enjoy it as much as I do!

Creamy Kimchi Penne with Chicken Apple Sausage

serves 4

8 oz penne pasta
3 chicken apple sausage, diced bites-sized (Johnsonville brand)
1 cup kimchi, diced bite-sized
1/2 yellow onion, diced
2 cloves garlic, minced

1.5 cups chicken stock
1/4 cup kimchi juice
4 tbsp cream cheese (I used neufchâtel, low fat)
1 cup milk (I used 1%, and it was still creamy)
1/2 tbsp dried parsley
2 tsp gochugaru (Korean chili pepper)
1/4 cup parmesan
1/2 cup mozzarella
salt and pepper
1 bunch chives
  1. Cook pasta according to package instructions, drain and set aside
  2. In a large pan, brown chicken apple sausage in a little bit of olive oil and set aside. Heat 1 tbsp olive oil in same pan on medium flame, fry kimchi, onions and garlic until onions are slightly translucent (about 2-3 mins)
  3. Add to pan, chicken stock and kimchi juice and bring to boil. Then turn down heat to simmer for 3 mins. Add cream cheese (cut into cubes) and stir until melted
  4. Add dried parsley, cooked sausage and pasta. Then pour in milk and stir. Stir in parmesan and mozzarella until the sauce is thickened. Salt and pepper to taste. If the sauce becomes too thick, you can add more milk.
  5. Serve immediately with chives


This post was sponsored by Johnsonville. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!
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