Moving my website!

Hi all,

I’m hosting a new show about fashion in the NY/NJ/CT area!! So, I’ve decided to go balls deep and really start a blog.

Please find me at www.michellepark.info

I dont know how to link it to my wordpress so my new blogs will not be ending up here. sorry!!

not so tech-saavy but love you guys.

xoxo
michelle

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D-I-Y Finger Knit Pillow

Ok so i have about a ZILLION projects I need to do-myself.
But i love this one because it is just so simple and easy to do, and makes for such a sophisticated pillow!

You can finger knit the strips (or even better, get a bunch of friends/kids to help, bc that part is oh so much fun) then you just sew together into a pillowcase.

Brilliant

For the full tutorial, click here: http://www.designsponge.com/2012/05/diy-project-chunky-finger-knit-pillow.html#more-135627

Speaking of making flowers… Calla Lillies!

How flipping cute are these?!
with just some paper, string, and crepe paper you can make these gorgeous little flowers.

Just insert the small sliver of yellow crepe paper, fold the large paper around in lily shape, then as you make more, staple them all together.
finally, add a green leaf, punch a hole through it all, and tie with a ribbon. what a pretty adornment to any given package!

Upcycling Water Bottles into Flowers!

I love DIY stuff and Oh Happy Day! had this great idea for what to do with old water bottles, aside from, of course, throwing them in your recycle bin.

I dont think I’ll be making a random chandelier out of these, considering the lack of space in my NYC apt… BUT… I do think they would make lovely adornments to gift wrap. wouldnt you agree?
Great idea!

Followed Noah’s Beauty Tip! Awesome

Please ignore the absurd face im making and focus on the makeup…

I was at dinner with my friend Noah Levy, a senior news editor at In Touch Weekly, and we were talking all things beauty.

He suggested that I use a shimmer bronzer on my cheeks instead of blush and adding more contouring to my face.
It made a huge difference!

Thank you Noah!

Making NYC Street Meat: Chicken and Rice Recipe

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Photo by Jason Lam

If you are a New Yorker… or know a New Yorker… or know someone who knows a New Yorker, you know about the best halal chicken and rice cart in the city. It’s on the corner of 53rd and 6th and on any given Friday or Saturday night, you may be stuck in line for 45 minutes waiting to get your $6 bite of heaven.

After being on my feet all evening, the sight of this line is enough to bring tears to my eyes. I just want my chicken and rice with the white sauce that tastes so good and so bad for you at the same time. This caused me to join forces with my good friend, fellow foodlover, and producer of new PBS documentary show Kimchi Chronicles Eric Rhee to embark on a quest to uncover the recipe for legit halal.

Now, there are a lot of wildcard factors with trying to recreate the ambrosia from that cart. First of all, their ingredients are not exactly high quality; I think they just clear the mark of safe-to-eat. We wanted to use high-quality and fresh ingredients. Secondly, the chicken seems to change day to day, ever so slightly, from the cart. Sometimes there are more spices in the meat, sometimes there are less. And then, there is of course, the question of the white sauce. It was our belief that it was a mixture meant to imitate the flavors of a good Greek yogurt-based sauce, without having to spend the money on the actual good yogurt.

So here is my qualifier: Our chicken recipe is not exactly what you get from that cart. In fact, it’s better. It makes the chicken from the cart seem over-salted, under-flavored and almost uninteresting.

Yes, that is a bold statement, but try this recipe and see. Our chicken was juicier, had more depth of flavor, and paired flawlessly with our fresh and delicious white sauce.

The best part? As long as you marinate a bunch and stick it in your freezer, you can make this in less than 45 minutes.

So we started by eating off the cart for a few days and compiling a list of ingredients we thought may be in the chicken, while also doing extensive googling. After 3 hours of clicking I was convinced that we should just go to Middle East and buy every spice we could find and then calculate all the different permutations of said spices. (Anyone wanna sponsor me on a trip?) Given the impossibility of that scenario, we compiled the following:

Possible Spices:
turmeric
cumin
coriander
cloves
garlic
paprika
curry powder
salt
pepper

We decided to also use Greek yogurt during the marination process. I strongly suggest this.

We did two combinations of these spices. Eaten side by side with the original off-the-cart halal, I can confidently say, our second rendition was the best. The meat was juicy, the flavors were balanced, it paired with the yellow rice and lettuce beautifully.

There were a couple tricks we pulled. First off, we used chicken thigh meat, which has higher fat content and is more flavorful. Secondly, we marinated our chicken for 24 hours. Lastly, Eric came up with a bangin’ white sauce recipe. I wanted to eat that white sauce on everything… from pita chips to cucumbers to off my fingers.

We were able to procure all of the ingredients from a NYC grocery store. If you live in Montana, it may be a little tough to get these, but if you are motivated to try, I suggest spiceplace.com.

So without further ado…

Chicken and Rice NYC Street Meat Style
By Eric Rhee and Michelle Won

6 chicken thighs, fat trimmed, cubed (you can use bone-in, but boneless will be easier to work with)
3/4 tsp turmeric
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cloves
3/4 tsp paprika
1/2 tsp curry powder
6 garlic cloves, minced
2 Tbsp lemon juice
3/4 cup greek yogurt
sea salt
freshly ground black pepper
3 tbsp olive oil
I large onion sliced lengthwise, thinly

Combine all the spices, garlic, lemon juice and 1 tablespoon of olive. Generously salt and pepper. Then work in the Greek yogurt. Add the cubed chicken thighs and onions and let it marinate overnight. You have the option of adding saffron as well, if you want your chicken a little more yellow and savory. Put 2 tablespoons of olive oil in a hot skillet. Add the chicken and onion mixture.

Heat and serve over yellow rice.

ER’s White Sauce
8-10 oz. Greek yogurt
1/2 c. mayonnaise
1 Tbsp. salt
1 Tbsp. white or red wine vinegar
1.5 Tbsp. lemon juice (½ lemon)
1 Tbsp. olive oil
3 garlic cloves, pureed
1-2 tsp dill (dry or fresh)
1 tbsp cold water

Mix all together and serve aside chicken and rice.

The perfect thing to watch while eating you new creation? Eric’s show: Kimchi Chronicles, starring celeb chef Jean-Georges Vongerichten, his wife Marja Vongerichten, Heather Graham and Hugh Jackman. You think that’s an unexpected group of people to talk about Korean food? You’ve got to watch it to see how genius it really is.

DIY: Put a Cork in it

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Much like most 20-something females, I have far too many photos and doo-dads that I want to hold on to. Letting them sit in a shoebox is fine, but I feel that they do not see their full potential. It’s like putting Neil DeGrasse Tyson in the Jersey Shore house for a season, or making Tim Tebow play waterpolo, or making Thomas Keller cook at McDonalds. Also, much like most 20-something females, I drink a lot of wine. (Confession: I’m a bit of a hoarder so I find it hard to throw away my wine corks.) So, I decided to remedy the photo/doo-dad problem by way of my drinking/hoarding problem.

Shockingly enough, I did not have enough corks to make my 1st board any bigger. This year I will drink more wine, hoard more corks, and make a board about quadruple the size so that it’s actually useful, which means I can finally clear out the shoeboxes and give my photos the attention they deserve.

Directions:
1. Gather many, many corks.
2. Cut out a large piece of posterboard, cardboard, or anything that is pretty solid.
3. Arrange corks in criss-cross fashion as seen in photo.
4. Make sure they fit so you cannot see the base. If you can see the base, cut it down.
5. Use a hot glue gun to attach your corks to the base.
6. Let dry.
7. Poke two holes around 6-8 inches apart. Run ribbon through and knot behind both holes. (This is what your corkboard will hang from)
8. Hang on wall and add all your doo-dads!

DIY Leg Warmers

I’m all about the DIY. And living in NYC, I wear leg warmers constantly when winter comes around.

I have many pairs because my mom likes to get them for me when she is in Korea, but yesterday I decided to make my own.

I cut the sleeves off of a sweater, made slits at what would be the top of the arm of the sweater, threaded through some ribbon and voila!

Beat (and eat) the Ducks!

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Photo by Allan L. Courtney

I know this will only strike a loud, melodious chord with 3 types of people — people who love duck confit, people who love Stanford football and people who hate the Oregon ducks.

I have nothing against Oregonians, but I do love Stanford football. And duck confit is one of my favorite dishes to cook/eat. Sometimes I shred it up and top a salad with it so I don’t have to feel so guilty as I enjoy the decadence. As I shred my duck confit this game day, you can bet your butt I’ll be doing it in the face of my Oregon fan friends.

I want to turn my game day into a “football foodieball” as I watch the Cardinal go head-to-head with the University of Oregon Ducks.

Needless to say, I intend to eat duck from beginning to end. Perhaps we will start with toast rounds topped with duck foie gras, then move on to some smoked duck breast with a grainy french mustard… and then the main event: easy duck confit.

The idea of making duck confit is daunting to most everyone. If you don’t like spending more than 30 minutes cooking/prepping for your meal, you may as well stop reading now. But I love to cook, while working smarter, not harder.

Anyway, duck confit can take days and days to make. My recipe takes some prep the day before and then some lazy cook time the day of (meaning all you have to really do is minimal assembling and a lot of waiting).

This recipe is one I’ve adapted from my beautiful chef friend Jacqueline Lombard who currently works at Lavo and you may remember from Top Chef Season 7.

Ingredients:
4 Duck Legs (with thighs)
4 tbsp Kosher Salt
3 tbsp Ground Pepper
4 cloves Garlic, minced
3 tbsp Garlic Powder
2 tbsp Pimenton or Smoked Paprika
6 sprigs of Thyme, chopped
2 sprigs of Rosemary, chopped
1 tbsp Coriander
1 tbsp Fennel Seeds
4 cups of Duck Fat

Directions:
Combine all the herbs, spices and garlic in a bowl. Take your fresh duck legs and cover them with the rub, generously. Let your duck cure for 24 hours in the refrigerator.
The next day, wash the legs thoroughly with cold water and pat dry. Preheat your oven to 250F.
Melt enough duck fat to cover duck legs (4 cups is a generous estimate). Arrange the legs in a flat dish (a pyrex baking dish or a lasagna pan will do). Make sure the duck legs are as flat as possible so you can cover them with the fat. Don’t pile the legs atop one another.
Add more herbs and spices, if desired.
Cover the legs with duck fat and place in the oven. Cook for 6-8 hours, until the meat is falling off the bone.
Remove from oven and allow legs to cool in the fat for one hour before removing.
Strain the fat and you can save it for use later.

Go Cardinal! And don’t just beat the ducks… EAT the ducks.