I miss so many things about LA–and given that I’m in the middle of yet another sticky and humid Korean summer, the weather is #1 on my list. However, multi-cultural cuisine is definitely a very close second! I miss being able to head out and eat Ethiopian injera, Indian samosas, or Middle Eastern falafel on a whim, and an inexpensive whim at that. Compared to this ethnic food oasis, my current home of Icheon, Korea is akin to an ethnic food desert!
Few things annoy me as much as a dry cake. You know what I’m talking about–cakes that fail the “fork test.” Can you pick up those leftover crumbs on your plate with just the s-l-i-g-h-t-e-s-t pressure from the backside of your fork? Does the cake gently spring back if you give it a little nudge with your finger? No? Then you might as well be eating a cracker…
Unfortunately, I find that most cakes in Korea fail the fork test on a regular basis— It’s not too surprising, since baked goods are still relatively new to a country that excels in rice cakes, shaved ice desserts and red bean buns… Basically, I almost never buy cakes in Korea–and instead choose to make it from scratch at home. However, there are a few challenges to overcome, such as the lack of certain ingredients which are ideal for moist-cake baking.
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- tomatoes, stems removed, seeded and quartered
- olive oil
- Italian seasoning (or whatever herbs you have on hand: basil, marjoram, oregano, rosemary, thyme)
- salt and freshly cracked pepper
- garlic, sliced (optional)
- Preheat oven to 325ºF (165ºC.)
- Line a baking pan with foil or parchment paper. (*Very important! The caramelization process leaves a bit of a mess, so do…
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