I still have about 15 more recipes to put up for the time being, so check back later tonight or tomorrow.
Also, will be posting up new recipes at least once or twice a week.
Wednesday, May 27, 2009
Korean Style Meal
These dishes together make for a relatively quick, small, Korean style dinner you can easily make at home.
If you can find it (check local Asian food stores, if able), Kim Chi in containers works just as well.
If you can find it (check local Asian food stores, if able), Kim Chi in containers works just as well.
Quick Kim Chi
Although true Kim Chi ferments for weeks, this recipe offers it quickly, and with good result.
Ingredients:
-1 (3-lb) head of Napa cabbage
-2 tablespoons chopped garlic
-1 tablespoon chopped peeled ginger
-2 tablespoons Asian fish sauce
-2 teaspoons distilled white vinegar
-1 bunch scallions, chopped (1 cup)
-3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
-2 to 3 tablespoons coarse Korean hot red-pepper flakes
-1/2 (1-lb) Asian pear
Cooking Instructions:
-Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
-Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
-Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions sesame seeds, and red-pepper flakes and toss to coat.
-Peel pear, then grate on large holes of box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least one hour.
Kim Chi will keep, chilled in an airtight container, 1 month.
Ingredients:
-1 (3-lb) head of Napa cabbage
-2 tablespoons chopped garlic
-1 tablespoon chopped peeled ginger
-2 tablespoons Asian fish sauce
-2 teaspoons distilled white vinegar
-1 bunch scallions, chopped (1 cup)
-3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
-2 to 3 tablespoons coarse Korean hot red-pepper flakes
-1/2 (1-lb) Asian pear
Cooking Instructions:
-Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
-Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
-Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions sesame seeds, and red-pepper flakes and toss to coat.
-Peel pear, then grate on large holes of box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least one hour.
Kim Chi will keep, chilled in an airtight container, 1 month.
Shrimp and Scallion Pancakes
Ingredients:
- 2 garlic cloves
-3/4 cup water
-2 large eggs, beaten
-1 tablespoon Asian sesame oil
-3/4 cup all-purpose flour
-1 bunch scallions, cut into thin matchsticks
-1/2 red bell pepper, cut into thin matchsticks.
-1/2 lb medium shrimp, peeled and halved lengthwise
-1/4 cup vegetable oil, divided
Cooking Instructions:
-Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven.
-Mince and mash garlic with 3/4 teaspoon salt, then whisk together water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
-Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces of shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Pancakes can be kept warm up to one hour.
- 2 garlic cloves
-3/4 cup water
-2 large eggs, beaten
-1 tablespoon Asian sesame oil
-3/4 cup all-purpose flour
-1 bunch scallions, cut into thin matchsticks
-1/2 red bell pepper, cut into thin matchsticks.
-1/2 lb medium shrimp, peeled and halved lengthwise
-1/4 cup vegetable oil, divided
Cooking Instructions:
-Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven.
-Mince and mash garlic with 3/4 teaspoon salt, then whisk together water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
-Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces of shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Pancakes can be kept warm up to one hour.
Warm Tofu wtih Spicy Garlic Sauce
Ingredients:
-1 (14- to 18- oz) package soft tofu (not silken)
-1 teaspoon chopped garlic
-1/4 cup chopped scallion
-2 teaspoon sesame seeds, toasted and crushed with side of heavy knife
-3 tablespoons soy sauce
-1 tablespoon Asian sesame oil
-1 teaspoon coarse Korean hot red-pepper flakes
-1/2 teaspoon sugar
Cooking Instructions:
-Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
-Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
-Just before serving, carefully lift tofu from saucepan with large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
Tofu can be kept warm for 4 hours.
-1 (14- to 18- oz) package soft tofu (not silken)
-1 teaspoon chopped garlic
-1/4 cup chopped scallion
-2 teaspoon sesame seeds, toasted and crushed with side of heavy knife
-3 tablespoons soy sauce
-1 tablespoon Asian sesame oil
-1 teaspoon coarse Korean hot red-pepper flakes
-1/2 teaspoon sugar
Cooking Instructions:
-Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
-Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
-Just before serving, carefully lift tofu from saucepan with large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
Tofu can be kept warm for 4 hours.
Chocolate Raspberry Clafoutis
Ingredients:
-12 oz fresh raspberries (2 3/4 cups)
-1 tablespoon granulated sugar
-1 cup whole milk
-1/2 stick unsalted butter, melted
-3 large eggs
-1/2 cup packed dark brown sugar
-1/3 cup all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-3 to 3 1/2 oz bittersweet chocolate, coarsely chopped
Baking Instructions:
-Preheat oven to 400°F with rack in middle. Butter a 1 1/2-qt shallow baking dish.
-Toss berries with granulated sugar and let stand 15 minutes.
-Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
-Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
-12 oz fresh raspberries (2 3/4 cups)
-1 tablespoon granulated sugar
-1 cup whole milk
-1/2 stick unsalted butter, melted
-3 large eggs
-1/2 cup packed dark brown sugar
-1/3 cup all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-3 to 3 1/2 oz bittersweet chocolate, coarsely chopped
Baking Instructions:
-Preheat oven to 400°F with rack in middle. Butter a 1 1/2-qt shallow baking dish.
-Toss berries with granulated sugar and let stand 15 minutes.
-Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
-Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
Panfried Smashed Potatoes
Ingredients:
-8 medium red potatoes about 2 inches long; 1 3/4 lb)
-1/2 cup extra-virgin olive oil
-1/2 cup grated Parmigiano-Reggiano
Cooking Instructions:
-Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
-Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve, sprinkled with cheese. Season generously with pepper.
Serves 4
-8 medium red potatoes about 2 inches long; 1 3/4 lb)
-1/2 cup extra-virgin olive oil
-1/2 cup grated Parmigiano-Reggiano
Cooking Instructions:
-Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
-Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve, sprinkled with cheese. Season generously with pepper.
Serves 4
Paprika Roast Chicken with Sweet Onion
Ingredients:
-1 tablespoon extra-virgin olive oil
-1 1/2 tablespoon paprika
-1/2 teaspoon cinnamon
-1/2 teaspoon cayenne
-1 whole chicken (about 3 1/2 lb), cut into serving pieces
-1 sweet onion, cut into 1/2-inch wedges
Cooking Instructions:
-Preheat oven to 500°F with rack in upper third.
-Mix oil with spices, 1 1/2 teaspoon salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-qt shallow baking dish.
- Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Serves 4 to 6.
-1 tablespoon extra-virgin olive oil
-1 1/2 tablespoon paprika
-1/2 teaspoon cinnamon
-1/2 teaspoon cayenne
-1 whole chicken (about 3 1/2 lb), cut into serving pieces
-1 sweet onion, cut into 1/2-inch wedges
Cooking Instructions:
-Preheat oven to 500°F with rack in upper third.
-Mix oil with spices, 1 1/2 teaspoon salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-qt shallow baking dish.
- Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Serves 4 to 6.
Almond Brown-Sugar Cookies
Ingredients:
-1 1/2 cups all-purpose flour
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1 stick unsalted butter, softened
-1 cup packed light brown sugar
-1 large egg
-1 teaspoon pure vanilla extract
-1/2 cup whole blanched almonds (2 1/2 oz)
Baking Instructions:
-Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla.
At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long ( 1/ 1/4 inches in diameter).
Chill, wrapped in plastic, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
-Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin, sharp knife, rotating log after each cut to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.)
Arrange cookies about 1/2 inch apart on baking sheets.
-Bake cookies, switching positions of sheets halfway through, until golden brown all over, about 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
-Repeat with remaining dough (cool baking sheets and line with fresh parchment.
Makes 100 to 120 cookies.
Dough can be chilled up to 3 days or frozen, wrapped in plastic then foil, for 1 month (thaw in refrigerator until dough can be sliced)
-1 1/2 cups all-purpose flour
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1 stick unsalted butter, softened
-1 cup packed light brown sugar
-1 large egg
-1 teaspoon pure vanilla extract
-1/2 cup whole blanched almonds (2 1/2 oz)
Baking Instructions:
-Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla.
At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long ( 1/ 1/4 inches in diameter).
Chill, wrapped in plastic, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
-Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin, sharp knife, rotating log after each cut to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.)
Arrange cookies about 1/2 inch apart on baking sheets.
-Bake cookies, switching positions of sheets halfway through, until golden brown all over, about 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
-Repeat with remaining dough (cool baking sheets and line with fresh parchment.
Makes 100 to 120 cookies.
Dough can be chilled up to 3 days or frozen, wrapped in plastic then foil, for 1 month (thaw in refrigerator until dough can be sliced)
Panko-and-Ginger-Crusted Chicken with Stir-Fried Vegetables and Sweet and Sour Mustard Sauce
Ingredients:
Sauce
-1/2 cup honey
-1/4 cup Chinese mustard
-2 tablespoons rice wine vinegar
Chicken
-4 boneless, skinless chicken breasts
-Salt and freshly ground black pepper
-2 cups panko
-2 tablespoons peeled and minced fresh ginger
-1 egg, lightly beaten
-2 tablespoons canola oil
Vegetables
-2 tablespoons canola oil
-1 tablespoon peeled and minced fresh ginger
-2 cups coarsely chopped bok choy
-1/2 cup julienned leeks (white part only)
-1/2 cup sliced water chestnuts
-1 cup bean sprouts
Cooking Instructions:
To prepare the sauce:
Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm
To prepare the chicken:
Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and the ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large sauté pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels.
Meanwhile prepare the vegetables:
Heat the canola oil in a large sauté pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add the bean sprouts and cook 2 minutes, or until the vegetables are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over chicken.
Makes 4 servings.
Note: I've found that if you don't have panko handy, plain breadcrumbs work just fine. And its best to get the ginger as finely minced as you possibly can, don't let any large pieces in as theyll just burn and smoke in the frying process.
Sauce
-1/2 cup honey
-1/4 cup Chinese mustard
-2 tablespoons rice wine vinegar
Chicken
-4 boneless, skinless chicken breasts
-Salt and freshly ground black pepper
-2 cups panko
-2 tablespoons peeled and minced fresh ginger
-1 egg, lightly beaten
-2 tablespoons canola oil
Vegetables
-2 tablespoons canola oil
-1 tablespoon peeled and minced fresh ginger
-2 cups coarsely chopped bok choy
-1/2 cup julienned leeks (white part only)
-1/2 cup sliced water chestnuts
-1 cup bean sprouts
Cooking Instructions:
To prepare the sauce:
Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm
To prepare the chicken:
Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and the ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large sauté pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels.
Meanwhile prepare the vegetables:
Heat the canola oil in a large sauté pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add the bean sprouts and cook 2 minutes, or until the vegetables are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over chicken.
Makes 4 servings.
Note: I've found that if you don't have panko handy, plain breadcrumbs work just fine. And its best to get the ginger as finely minced as you possibly can, don't let any large pieces in as theyll just burn and smoke in the frying process.
Shrimp Scampi with Green Onions and Orzo
Ingredients:
-3/4 cup orzo
-4 tablespoons (1/2 stick) butter, divided
-2 tablespoons olive oil
-2 garlic cloves, peeled
-1 pound uncooked large shrimp, peeled, deveined.
-4 green green onions, thinly sliced
-1/3 cup dry white wine
Cooking Instructions:
-Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
-Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in the center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
-Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.
Makes 4 servings.
-3/4 cup orzo
-4 tablespoons (1/2 stick) butter, divided
-2 tablespoons olive oil
-2 garlic cloves, peeled
-1 pound uncooked large shrimp, peeled, deveined.
-4 green green onions, thinly sliced
-1/3 cup dry white wine
Cooking Instructions:
-Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
-Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in the center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
-Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.
Makes 4 servings.
Spicy Orange Chicken Stir-Fry
Ingredients:
-1 1/2 cups Jasmine rice or long-grain white rice
-3/4 cup orange juice
-3 tablespoons soy sauce
-1 tablespoon cornstarch
-2 teaspoons finely grated orange peel
-2 tablespoons vegetable oil
-1 small red onion, halved, thinly sliced
-Large pinch of dried, crushed red pepper
-1 1/2 pounds of chicken cutlets, cut crosswise into 1/2-inch wide strips
-1 8-ounce package stringless sugar snap peas
Cooking Instructions:
- Cook rice according to package directions.
Cover to keep warm; set aside.
- Whisk juice, soy sauce, and cornstarch in mesium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas are crisp-tender, about 2 minutes.
Season with salt and pepper. Serve with rice.
Makes 6 servings.
-1 1/2 cups Jasmine rice or long-grain white rice
-3/4 cup orange juice
-3 tablespoons soy sauce
-1 tablespoon cornstarch
-2 teaspoons finely grated orange peel
-2 tablespoons vegetable oil
-1 small red onion, halved, thinly sliced
-Large pinch of dried, crushed red pepper
-1 1/2 pounds of chicken cutlets, cut crosswise into 1/2-inch wide strips
-1 8-ounce package stringless sugar snap peas
Cooking Instructions:
- Cook rice according to package directions.
Cover to keep warm; set aside.
- Whisk juice, soy sauce, and cornstarch in mesium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas are crisp-tender, about 2 minutes.
Season with salt and pepper. Serve with rice.
Makes 6 servings.
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