Jung's Weblog

Jung's Weblog

All the fun things I do outside of piano playing

Spring Lake, NJ October 24, 2013

Filed under: Travelog — Jung @ 3:59 am

Cold autumn day at the Spring Lake, so close to Rachmaninoff’s home, so beautiful and quiet. I LOVE road trips <3 [nggallery ID=30]


Sushi Party October 13, 2013

Filed under: food — Jung @ 3:53 am

BFF Mark and family brought an entire yellow tail along with a bunch of wild catch I prepared, we had a fab sushi making afternoon and ate like piglets Smile

Love my silicone sushi mat:
silicone sushi mat


Abuse of Weakness October 6, 2013

Filed under: Film — Jung @ 3:45 am

This was one special moment for me — seeing two of my heroines on stage — Catherine Breillat and Isabelle Huppert, for Abuse of Weakness at NYFF51. AHHHHHHHHH!!!!!!! I love them so!!!!!


I love Vermont! August 28, 2013

Filed under: HuaHua,Music,Travelog — Jung @ 4:11 am

Fab time making music with the best ppl at the Central Vermont Music Festival this summer. HuaHua even made it in the papers TWICE — I am a proud mama Smile

HuaHua on Vermont Standard

HuaHua on the Herald

San Francisco Sourdough Starter I used:
san fracisco sourdough starter

and love my super strong kitchen torch for Crème brûlée Smile
Kitchen Torch


Chinese New Year 2013 :-) April 8, 2013

Filed under: food,Friends — Jung @ 1:32 pm


Last minute New Year’s Eve party :-) April 7, 2013

Filed under: food,Friends — Jung @ 2:19 pm

Haven’t written anything for such a looooong time being swallowed by life, here is my very very first post, last minute New Year’s Eve party this year. I had a ball Smile

Thanks to ©Junah Chung for the amazing photos <3


I am learning March 20, 2012

Filed under: Miscellaneous — Jung @ 10:18 am


Patience February 9, 2012

Filed under: Miscellaneous — Jung @ 12:23 am

“Just about every mistake I have ever made and every unkind word I have ever spoken might have been avoided if I had been more patient.”

Patience: The Art of Peaceful Living by Allan Lokos

feeling it deeply… yep, time to go back to his meditation class… good night, world <3


Gnocchi and Wild Mushroom with Sage Butter and Truffle Oil September 28, 2011

Filed under: food — Jung @ 10:52 am

Was just thinking of posting this recipe when Emily asked me for it on FB — I knew I have to share it. This is a recipe that I concocted after reading about 10 or so mushroom sauce recipes for Gnocchi. None of them was exactly what I really wanted, but I learned some crucial technique regarding cooking mushrooms that made this possible, and my god, it was soooo good that even I ate it (I don’t usually eat my non-vegan dishes).

GNOCCHI:
a package of store bought gnocchi or make it fresh

Charlie Trotter’s gnocchi recipe has the fluffiest texture that I adore, it is better than any other recipe I have ever tried:
1 egg yolk
1 large Idaho potato (about 8 ounces) peeled, cooked and riced
1/2 to 3/4 cup flour
Salt and pepper

Mix the egg yolk into the potato and knead in enough flour so that the dough is not sticky, season to taste with salt and pepper. Roll it out into a long cigar shape and cut the roll into small pieces. Use a gnocchi board to shape if you like it pretty, and it holds the sauce better Smile

Nathaniel (Yangco) got mine for me, I miss him, RIP…

MUSHROOM SAUCE:
olive oil
about 2 cups of mixed mushrooms, finely chopped (I used a combination of White Bottom, Portobello, and Porcini Mushrooms)
1/2 medium sized yellow onion, finely chopped
1 garlic, minced
2 cup of chicken broth
handful of sage julienned
1 tablespoon of butter
1 tablespoon of truffle oil
Salt and Pepper
Parmigiano Reggiano

Heat a saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. DON’T STIR! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper (watch for the amount of salt if your stock is salty). Add garlic and cook, stirring for about 1 minute to release its fragrance. Add the 1/2 of the julienned sage and onion and cook until they release their fragrance, add broth, reduced it by at least half. Season to taste with salt and pepper. Remove from heat and stir in the butter and truffle oil.

Bring a large pot of salted water to a boil while you are making the sauce. Add a little olive oil to the water and the gnocchi. They are done about 1 minutes after they float to the surface. Lift them out with a skimmer and mix them well with the sauce. Sprinkle with the rest of the sage and grate some fabulous aged Parmigiano Reggiano on top. ENJOY Smile


Biking up the Cloisters August 29, 2011

Filed under: Miscellaneous — Jung @ 12:18 pm

Haven’t taken my bike out since last October, it finally sees the light of day in this beautiful weather Smile Cyrus drove us up to Bronx after lunch, went to a mall for the first time — fun even for me who hates shopping, then Home Depot for soil and planters, gonna put my bright windows to work, will post all the things I grow soon Smile


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