Are You Ready with Joanne Molinaro EP 39 | How to Get Vulnerable.
NEW PODCAST EPISODE (EP 39). On this week’s episode of Are You Ready with Joanne Molinaro, we discuss the importance of getting vulnerable. I know, I know—my whole account is one, big, testament to vulnerability, but believe it or not, I actually suck at vulnerability. I’m very good at opening up to millions of strangers; but, I’m terrible at leaning on people who are actually in my life. Despite what I preach, my instinct is to keep a tight rein on my feelings, share only dribblings of my pain with my friends (mostly just to let them know I’m not a robot), and otherwise, ignore my emotions until they become overwhelming (hence the inexplicable crying….).
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But, as we discuss in this week’s podcast, science has enumerated benefits to intimate relationships and therefore, we would all be wise to cultivate friendships, even if it doesn’t come naturally. Even if it goes against all the things we may have learned about being “strong” growing up. Check out the full episode on all podcast platforms or YouTube.
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These braised mushrooms are very simple to make, but require a lot of time. I learned this method from Jeong Kwan Sunim, a Korean Buddhist nun who makes the most AMAZING plant based food out of her temple in South Korea. I reconstituted dried shiitake mushrooms in water for 4 hours. I then threw them into a pan with two different soy sauces, two different fruit-based vinegars (plum and persimmon), and two different syrups (apple and brown rice). I braised them for about 2 hours, continuing to add water every time it had evaporated, until they were plump and juicy. I finished them off with a little more brown rice syrup and wild sesame oil. These are, bar none, the most delicious mushrooms I’ve ever made.
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Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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That Time I Went To The White House!!!
By some miracle, I was invited to preview the State Dinner with President Biden and the First Lady, Dr. Jill Biden as hosts of President Yoon and First Lady Keon-Hee Kim of South Korea. We got to hear from Chef Edward Lee (@chefedwardlee), as well as Dr. Biden, and it was incredibly heartwarming to hear both of them describe just how much work, attention, and thought went into making their guests feel welcome. As I’ve often said, food is one of the most effective vehicles for diplomacy. The act of breaking bread requires disarmament of heart, a vulnerability that can serve to promote a fusion of so much more than cuisines and flavors. Whether drizzling some doenjang caramel over a scoop of ice cream or binding batons with a gochujang vinaigrette, innovation that challenges our palate can serve as a template for overcoming all sorts of bias.
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It was an incredible honor to participate in this event! As an homage to the State Dinner happening, like, right now, I wanted to “veganize” one of Chef Lee’s dishes—the Maryland crabcake. I’ve never made vegan crabcake before, but it turned out delicious. Recipe below!
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4 sticks hearts of palm3 artichokes1/4 cup chickpeas2 stalks celery, chopped1 shallot, chopped1 tbsp dijon mustard1 tbsp hummus2 tbsp TKV Fishy Seasoning (can sub in furikake for now)1/4 cup bread crumbs1/4 cup sweet white rice flour1 tsp salt1 tbsp oil2 tbsp gochujang1 tbsp fruit vinegar (I used persimmon)1 tbsp sweetener (I used plum syrup)
1 tsp perilla oil (can sub in toasted sesame oil)1 strawberry, diced2 tbsp diced cucumber
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Place hearts of palm, artichokes, chickpeas, shallot, celery, mustard, hummus, Fishy Seasoning, and bread crumbs into food processor and pulse a few times until the consistency of crabmeat. Shape into balls and coat with rice flour. Cook in oil for about 3 minutes, until both sides are golden brown, while also browning the sides. For the sauce, mix together gochujang, vinegar, sweetener, perilla oil. Create garnish by mixing strawberries and cucumber with a couple drops of perilla oil. Place over a bed made of kohlrabi, cucumber, and cabbage. #vegancrabcakes
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
Helpful Resources:
Website:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
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What a Moderately Healthy Vegan Eats in a Week #19
I'm not a dietitian. This is what a basic foodie girl on a budget eats in a week between trying to be mindful of spending and filming weird videos.
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Video has emerged of Meghan Markle and Princess Lilibeth at the Montecito parade #shorts
A video has surfaced online showing Meghan Markle pictured with her two-year-old daughter Lilibeth at the Fourth of July holiday parade in Montecito. The video was posted on the instagram account* of the Rosewood Miramar Beach Hotel. Prince Harry, whose photos with his daughter were previously published, and the couple's eldest son Archie also attended the celebration.
Prince Harry and Meghan Markle, who have been living in the U.S. since 2020, have been at the center of numerous scandals after speaking publicly about life in the royal family and making a number of accusations against Harry's in-laws. For this, many condemned them, believing that the Dukes of Sussex wanted to draw attention to themselves.
#MeghanMarkle
#Lilibeth
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#FamilyCelebration
#RoyalControversy
Brian Noyes — The Red Truck Bakery Farmhouse Cookbook- with Joe Yonan
95+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia's Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen
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While the art director of The Washington Post and Smithsonian Magazine, Brian Noyes baked pies and breads on weekends in his Virginia Piedmont farmhouse and sold them out of an old red truck he bought from designer Tommy Hilfiger. When a New York Times story sent 57,000 people to his fledgling website in one day, he left publishing behind in 2009 to launch the Red Truck Bakery in a 1921 Esso filling station in Warrenton, Virginia. Six years later he opened a larger second location and main headquarters in a former 1922 pharmacy and Masonic lodge in the village of Marshall, sparking a food renaissance of the village’s Main Street. The bakery now has over 50 employees and ships thousands of cakes and pies nationwide each year at redtruckbakery.com.
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Founded by Carla Cohen and Barbara Meade in 1984, Politics and Prose Bookstore is Washington, D.C.'s premier independent bookstore and cultural hub, a gathering place for people interested in reading and discussing books. Politics and Prose offers superior service, unusual book choices, and a haven for book lovers in the store and online.
Melissa King on Becoming Top Chef & Fusion Cooking | Top Chef: All-Stars L.A.
Melissa King describes her unique brand of fusion cooking, and how her time on Top Chef has transformed her from painfully shy to confident Top Chef.
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