D&C Tofu House

I had a craving for tofu stew recently, so we went to check out D&C Tofu House.

The staff was very energetic and friendly in greeting us and soon we were seated with the paper menu.

After we ordered, we received our complimentary banchan. It was a good assortment though somewhat lackluster in taste. The only I really liked was the spicy squid.

Galbi Hot Stone Plate

This hot stone plate was massive–definitely the biggest stone plate I’ve seen used at a Korean restaurant. I should have put the tofu stew next to it for size comparison.

Whole Lemon Bars

If you’re looking for an amazing lemon bar recipe, this is it. These lemon bars are the best I’ve had. A thick and velvety custard that isn’t too sweet or too tart, with a great lemony flavor. What is really interesting is that it uses an entire lemon (minus the seeds).

As a result, you don’t need to zest or juice. You just puree the whole lemon in your food processor and it gives the lemon bars such a great flavor.

It’s almost that time of year again. Mid-Autumn Festival or Moon Festival will be on September 8, 2014. One of the main ways it is celebrated is by eating mooncakes. In anticipation of the upcoming holiday, I made snow skin mooncakes, a no-bake mooncake made with roasted glutinous rice flour.

Traditional mooncakes have a pastry shell, and a sweet filling. Some of the common fillings include red bean, lotus paste, and jujube paste. Occasionally, they also have a salted duck egg yolk in the center. They are usually gifted to friends and family this time of year, and are eaten during the Mid-Autumn Festival while gazing at the full moon. Because they are so rich and sweet, they are eaten in small wedges, accompanied by hot tea.

Snow Skin Mooncakes became popular a few years ago. In modern times, there has been a trend towards creating healthier mooncakes. You’ll often find fruit fillings, or crusts made out of agar jelly or other material. Snow Skin Mooncakes are made out of roasted glutinous rice flour. The texture is somewhat similar to mochi, but much softer. They are usually white, hence the name, but are also made into other colors for aesthetic purposes and to denote flavors.