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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Roast Duck and Kimchi Pizza + A Kuvée Wine System, Le Creuset Giveaway

Happy National Wine Day! I'm currently in Taiwan eating my weight in street food and delicious-ness. I can't believe how cheap food is here. Like a piece of spicy chicken fried steak the size of my face is two bucks!! I'm leaving tomorrow and I'll probably have to be fork-lifted onto the plane :P

But let's talk wine! Especially the new Kuvée wine system I was given to try. It's this super cool, high-tech tube that's shaped like a wine bottle and you can buy their specially packaged wine to slide into the tube. AND THEN IT LIGHTS UP AND CONNECTS TO WIFI. You have to check our their video, because I'm so bad at explaining things.

My mum was pretty ecstatic when she saw it because she loves trying wines and inviting family over for dinner. Their bottle system keeps the wine longer than usual so you can open multiple bottles at a time. You can read about the wine on the touch screen, rate and order another bottle all from the fancy electronic tube. How neat is that? It's such a conversation starter.

I mentioned it to my friend who was really interested in trying it, because she likes to have a glass of wine for dinner, but not necessarily finish the whole bottle. It was interesting reading the pairing notes and for this particular pinot noir, it said it paired well with roast meats. Hence, this roast duck pizza and fried kimchi. It works so well together! As a cook, I found this feature pretty cool and it gave me new ideas for meals and pairings.

I'm giving a chance for you guys to win the Kuvée Wine System along with a Le Creuset Wine Cooler bag and 50% of 4 bottles of wine! Say what! Just head on over to my Instagram or the Instapost for instructions!

Roast Duck and Kimchi Pizza

makes 2 medium pan pizzas

Pizza Dough (adapted from serious eats)
3.5 cups all purpose flour
2 tsp salt
1 tsp instant yeast
1/4 cup olive oil
1.5 cups water, room temp

Toppings
napa kimchi (fist sized amount)
sesame oil
basil based pesto
roast duck
1 cup of shredded mozzarella cheese, plus more
handful of grated parmesan cheese
dash of ground black pepper
fresh basil

1. For dough: 
• combine flour, salt, yeast and 2 tbsps olive oil in a stand mixer with dough hook attached. Add water to mixer gradually on medium speed until the dough comes together. Increase speed to medium-high for about 5-10 mins until dough is stretchy and smooth
• Gather dough into a ball and allow to rise in a oiled bowl for about an hour. Cover bowl with plastic wrap to avoid dough drying out
• After first rise, separate dough into 2-4 balls, cover with wrap again and allow to rise for another hour
• Gently push and stretch dough to desired size in greased baking sheet
2. Meanwhile, cut kimchi into bite sized pieces and sauté on medium heat until wilted, but not so much that it loses it's crunch. Drizzle in about 2 tsp of sesame oil
3. I used roast duck slices that I bought in the grocery store and lightly fried/roasted them until the fat was rendered on the skin
4. Once everything is prepared, adjust oven rack to middle and preheat oven to 450F
5. Spread pizza with a generous amount of basil pesto leaving an inch of border. Oil border with olive oil
6. Top with mozzarella cheese and then place sautéed kimchi and roast duck on top
7. Bake for about 15-20mins or until cheese has melted and crust looks golden. Once out, top with parmesan cheese and lots of black pepper and basil leaves

This post was sponsored by Kuvée. I'm teaming up with them to create awesome recipes. 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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Makgeolli Sool Bbang - 술빵

Yay!! Finally a real free weekend!! Also, Happy Valentine's Day! Mine started out amazingly with 2 exams. *roll eyes* I am so sleep deprived, but currently baking at home :) Haven't touched my oven or my kitchenaid in too long!

The bf and I are going to cook together, because I just don't want to sit in a packed restaurant filled with lovey dovey couples. You know??! The only thing I baked where these EKG cookies. Anyway, the real Vday holiday is tomorrow, when the Valentine's chocolates are on SALE!! Yes!!

Here is a recipe for a traditional steamed cake made with Korean Rice wine, Makgeolli or 막걸리. I grew up on this stuff when I lived in Korea! The cake is very soft and rises amazingly, with a slight boozy taste. Oh, I feel so nostalgic...

Makgeolli Sool Bbang - 술빵

makes a 9 inch cake

1 cup makgeolli, korean sweet rice wine (preferably newly opened)
2 eggs, beaten
1 tsp vanilla
1/4 tsp salt
2/3 cup light brown sugar
2 cups flour
2 tsp baking power
1-2 tbsp black sesame seeds (optional)

1. In a large bowl, whisk the makgeolli, eggs, vanilla and brown sugar until slightly frothy
2. Sift flour and baking power directly into the bowl and fold in until totally blended together. (no over mixing though!)
3. Place a cheesecloth onto your steamer basket and pour in the batter. Scatter sesame seeds over the top is using.
4. Cover and steam on medium heat for 35-40mins, or until a knife stuck in the middle comes out clean
5. Serve immediately - best when warm and fresh

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