tag:blogger.com,1999:blog-81699080685816535722024-02-20T01:06:20.777-08:00Apricosaericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-8169908068581653572.post-59615866770942293692015-09-12T12:54:00.001-07:002015-09-12T12:54:54.593-07:00A September Cake with Fresh Prune Plums<br />
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This past week I made the annual discovery that never ceases to excite me: the first of the prune plums are in! Always available only briefly sometime around late August or September, these plums are a hallmark of the season. I love the pleasant tart flavor, how easily the fruit separates from the stone, and the gorgeous red color they yield upon baking. And beyond baking, I think they're also my favorite plums to eat in hand, as they aren't very watery and thus can be eaten relatively daintily and respectably--no worry of juices running all over the place!<br />
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At first glance, I thought these were Italian prune plums, but then their enormous size had me questioning. Turns out they are actually a variety called "President Plums," but other than their size, they are essentially like my beloved <i>Zwetschgen</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oBXrgwyemvXQ_w1a46P9iteSd-9o8fNk4uigFfWEvVh-PLPbetjZkVDMUZGsDFUVVyxv2iRqD6sH_0tpCTW44O8hLPOZujktqalDdSXmKMRhSwYCDe-OoGfCnXhkuhF1sPOQJIkw5io/s1600/DSC_7874+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oBXrgwyemvXQ_w1a46P9iteSd-9o8fNk4uigFfWEvVh-PLPbetjZkVDMUZGsDFUVVyxv2iRqD6sH_0tpCTW44O8hLPOZujktqalDdSXmKMRhSwYCDe-OoGfCnXhkuhF1sPOQJIkw5io/s640/DSC_7874+-+edited.jpg" width="422" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz__WzUGd9ombXAESR_pd1TFtZuUx4PP_yvZKIWKGDqh0w-wM6yEIn5FqmcQ7GX63o8ci5s36FF6LtsUZotZAi3KkckqpC4UtV5cPwd4lxlJg0OQ_FnNiXuUVKCvOiFyesjRuIuTyk9sI/s1600/DSC_7869+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
Traditionally, I go straight to my family's German <a href="http://www.apricosa.com/2011/10/opas-italian-prune-plum-cake.html">recipe for <i>Zwetschgenkuchen</i></a>, but this year I decided to change it up a bit with a simpler cake. This one is not too sweet and is great on its own, or you can add a dollop of yogurt for breakfast, or dress it up with whipped cream for dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSia3cPVAkqoUsgZtQlLwIi2fseHJph58iJ01j6ODU37m1u93mCMFyWCBHwJFW1F3cV6cwL986n1kHVS6UlYNz3tckj5TNKDjmaSDg7OoJryMvdv_kzsh2Lx_vjBOBBcPaIiT4UdHq-qI/s1600/DSC_7899+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSia3cPVAkqoUsgZtQlLwIi2fseHJph58iJ01j6ODU37m1u93mCMFyWCBHwJFW1F3cV6cwL986n1kHVS6UlYNz3tckj5TNKDjmaSDg7OoJryMvdv_kzsh2Lx_vjBOBBcPaIiT4UdHq-qI/s400/DSC_7899+-+edited.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oBXrgwyemvXQ_w1a46P9iteSd-9o8fNk4uigFfWEvVh-PLPbetjZkVDMUZGsDFUVVyxv2iRqD6sH_0tpCTW44O8hLPOZujktqalDdSXmKMRhSwYCDe-OoGfCnXhkuhF1sPOQJIkw5io/s1600/DSC_7874+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<b>September Plum Cake</b><br />
<i>Makes 15-18 servings</i> <br />
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1/2 cup unsalted butter, room temperature<br />
1 scant cup granulated sugar<br />
4 eggs, room temperature<br />
1 tsp. vanilla extract<br />
3 cups of sifted, all-purpose flour<br />
2 tsp. baking powder<br />
3/4 tsp. salt<br />
1/2 tsp. ground cardamom<br />
1/4 milk, room temperature<br />
6 cups Italian prune plums in 1/2-inch slices<br />
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Cream together the butter and sugar, then beat in the eggs one at a time, followed by the vanilla extract. Beat until light and fluffy.<br />
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In a separate bowl, combine the flour, baking powder, salt, and cardamom. Add half of the flour mixture and all of the milk to the creamed mixture and gently incorporate. Then add the remaining flour mixture and gently mix until just combined.<br />
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Spread dough in a lightly-greased 9x13-inch pan and arrange the plum slices over the top. Bake at 350 for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before cutting.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-29443261636339026702015-09-07T22:56:00.000-07:002015-09-08T08:35:25.137-07:00Quinoa with Kale Pesto and Broccoli<div class="separator" style="clear: both; text-align: center;">
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With temperatures hitting 95 F today, it feels like we're still in the throngs of summer! All this heat brings me back to a year ago, when I was in Korea, fighting off the heat- and humidity-induced languor that lingers on even through early September. My were those sultry days; no matter that I lived on the coast within a stone's throw of the Korean Strait! I looked forward to the whispers of cool air that would stir late at night, beckoning me (and all my neighbors) to head out for a midnight stroll. Thankfully, now that I'm back in Santa Barbara, I no longer have to contend with the oppressive humidity, <i>and</i> I've got a lot of my favorite ingredients--like homegrown basil!--within reach again, to help tempt the appetite even in this warm weather.</div>
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Looking around the pantry and the garden, I felt something cool and <i>green </i>would be perfectly refreshing for dinner this evening, and here is the result: Quinoa with Kale Pesto and Broccoli. There's something about getting lots of good greens, like kale and broccoli, that makes me feel light and happy--just what I want on a hot summer night. Then there's pesto--fragrant with basil, garlic, and pine nuts--that has always been a delicious homemade staple in my family. And quinoa, with its fantastic nutritional profile, is quickly becoming a favorite of mine.</div>
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This immensely flavorful and healthy side dish is a playful combination of colors, flavors, and ingredients. Even the pesto--although brimming with the usual flavors--is actually riffing on the classic recipe with a generous dose of kale.<br />
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We sure enjoyed this quinoa dish out on the patio tonight, dining <i>al fresco</i> and waiting for the cooling temperatures. And I have to say, I am so thankful that this year it is a "we enjoyed" and not an "I enjoyed." Being together again with family makes a world of difference.<br />
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<b>Quinoa with Kale Pesto and Broccoli</b><br />
<i>Makes 2-3 side servings</i><br />
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1 bunch kale, stems removed<br />
1/2 cup (packed) fresh basil leaves <br />
1 large clove garlic, chopped<br />
1/4 cup pine nuts, toasted<br />
1/4 cup grated Parmesan<br />
1/4 cup olive oil<br />
1 tsp. finely grated lemon zest<br />
1 tsp. freshly-squeezed lemon juice<br />
salt and freshly-ground black pepper, to taste<br />
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1 head broccoli<br />
1/2 cup uncooked red quinoa<br />
1/4 tsp. salt<br />
More fresh basil leaves for garnish (optional) <br />
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To make the pesto, blanch the kale leaves in a large pot of boiling water for 45 seconds, then plunge kale into ice water to stop cooking. (Reserve boiling water for blanching the broccoli.) Once kale has cooled, drain and squeeze well to remove all water.<br />
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Place blanched kale, basil, garlic, pine nuts, Parmesan, olive oil, lemon zest, and juice in the large bowl of a food processor. Pulse mixture until smooth. Season to taste with salt and pepper.<br />
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(Pesto can be made ahead, although the color will darken as oxidation occurs. Store refrigerated up to 1 week.)<br />
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Peel the broccoli stem; separate into small florets and cut stem into bite-sized pieces. Blanch for 45 seconds in boiling water, then remove and plunge into ice water to stop cooking. Drain well and set aside.<br />
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Place the uncooked quinoa in a fine-mesh sieve and rinse in 3 changes of water, scrubbing briskly by hand. (This is to remove the bitter-flavored saponins coating the quinoa seeds.) Drain well, then transfer to a small saucepan. Add 1 cup water and 1/4 tsp. salt to the saucepan, cover, and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 15 minutes. At end of cooking time, drain remaining water from the cooked quinoa using the fine-mesh sieve. Return quinoa to hot saucepan and let sit uncovered over the warm burner, fluffing occasionally, to evaporate the remaining moisture. Transfer quinoa to a large mixing bowl and let cool, then mix in half of the kale pesto, or more, to taste. (Reserve remaining pesto for another use.)<br />
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Add the broccoli stems and stir to combine with the quinoa. Check seasoning and add more salt and pepper, as needed, then transfer to a serving dish and garnish with fresh basil. Serve at room temperature.<br />
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ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com3tag:blogger.com,1999:blog-8169908068581653572.post-24160247238266667922015-08-05T10:43:00.000-07:002015-08-06T19:34:12.113-07:00Schwarzwälder Kirschtorte - A Birthday Cake!<br />
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We recently celebrated a very special family day, my father's birthday! With my parents, my sister and her two little kids, and my brother all in town (first time us siblings have been together in over a year and a half!), we had a great day. There's nothing like being together with the important people in your life that makes a celebration special.<br />
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As always, my present to the birthday child is to bake them a cake of their choice. This year, my father--a transplant to the California coast from Germany--requested a <i>Schwarzwälder Kirschtorte</i>, that is, in English, "Black Forest Cherry Cake." It's a towering, intimidating creation, usually with at least three layers of chocolate-flavored cake, juicy sour cherries, and more fluffy fresh whipped cream than you would ever imagine. The last time I made one was way back in the time of Ancient History, and as I searched for photo inspiration online this time around, I was excited by the potential of something great. Yet at the same time, I shuddered at how easy it would be to fail in the assembly, ending up with a sloppy pile of whipped cream garnished with messy swaths of chocolate shavings and cherries so unnaturally bright red that I suspected they might be radioactive.<br />
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So, while I chose a seriously legit recipe (taken from a well-loved and well-used copy of the <a href="http://www.amazon.de/Bayerisches-Kochbuch-Maria-Hofmann/dp/3920105044"><i>Bayerisches Kochbuch</i></a>) and the flavors are all there, I decided to keep the finish minimal, going for a more natural and rustic look. I love how it turned out, and importantly, so did my father!<br />
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Delicately chocolatey and with a pleasing nutty fragrance, the cake layers are enriched with the addition of grated semisweet chocolate and ground almonds. Then there are the juicy cherries and spikes of kirschwasser, keeping the cake tender and giving fun bursts of flavor. And the whipped cream, also enhanced with kirschwasser, marries the layers and flavors of the <i>torte</i> in the exquisite way only possible of the German <i>Sahnetorten</i>.<br />
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Yes, there is a lot of whipped cream, but then, with all the family in town, we've got lots of help to polish it off! Though the recipe is certainly a labor of love (I've added some of my personal tips to help avoid trouble spots along the way), the staggering cake is a wonderful treat--definitely worth it for someone as special as my father. We enjoyed it together for a late-afternoon birthday <i>Kaffeetrinken</i>, and I hope you have a chance to enjoy it sometime soon too!<br />
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<b>Schwarzwälder Kirschtorte</b><br />
<i>Serves 12-16</i><br />
Translated and adapted from the German <a href="http://www.amazon.de/Bayerisches-Kochbuch-Maria-Hofmann/dp/3920105044">Bayerishes Kochbuch </a><br />
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<b><i>For the cake: (prepare the day before)</i></b><br />
125 g butter, room temperature <br />
125 g granulated sugar<br />
6 egg yolks, room temperature<br />
1 tsp. vanilla extract<br />
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125 g finely grated semisweet chocolate (<i>halbbittere Schokolade</i>)<br />
125 g finely grated almonds or almond meal<br />
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125 g all purpose flour<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
<br />
6 egg whites, room temperature<br />
Pinch of salt <br />
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Prepare a 24 - 26 cm (9.5 - 10.5 inch) springform pan by lining the base with parchment paper, then lightly greasing and dusting the base and sides with flour. Set aside.<br />
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In the bowl of a large stand mixer fitted with the whisk attachment, whip the butter until light and fluffy. Slowly add the sugar and beat until well incorporated and fluffy. Add the egg yolks, 2 at a time and beating well in between each addition, scraping the bottom of the bowl as needed; then add the vanilla extract. Beat well until the creamed mixture is very light and fluffy. Remove the whisk attachment from the stand mixer and fit with the paddle attachment.<br />
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In a separate bowl, stir together the grated chocolate and almond meal, then add to the creamed mixture in 3 separate additions, gently beating to incorporate evenly, and scraping the sides of the bowl with a spatula as needed.<br />
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At this point, set the oven to preheat at 170-180 C (340-350 F).<br />
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In a separate bowl (can use the same bowl previously used for the chocolate and almonds), sift together the flour, baking powder, and salt; set aside. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form, using an electric hand mixer.<br />
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Add the flour to the batter in 3 separate additions, gently beating with the paddle attachment to incorporate evenly, and scraping the sides of the bowl with a spatula as needed. Remove the bowl from the stand mixer, and, using a spatula, gently fold in the stiff egg whites in 3 separate additions.<br />
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Immediately transfer the batter to the prepared springform pan and bake for 40-60 minutes, depending on the size of the pan, until toothpick inserted comes out clean of batter (there may be some melted chocolate on the toothpick).<br />
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After baking, let the cake cool in the pan for about 5 minutes, then remove from the pan and invert onto a cooling rack, removing the parchment paper from the bottom of the cake. Let cool completely. If making the day before, wrap well in plastic wrap and store at room temperature overnight. <br />
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<i><b>For the assembly:</b></i><br />
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<i>The fruit (prepare the day before)</i> <br />
2 1/2 - 700 g jars of sour cherries in juice (I used Trader Joe's Morello cherries, which are 700 g with juice and 340 g drained) <br />
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<i>The cake flavoring </i><i>(prepare the day-of)</i><br />
6 Tbs. sour cherry juice (reserved from the jars of cherries)<br />
2 Tbs. <a href="https://en.wikipedia.org/wiki/Kirsch">kirschwasser</a><br />
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<i>The whipped cream filling </i><i>(prepare the day-of)</i> <br />
3/4 liter fresh heavy whipping cream, well-chilled<br />
3 1/2 tsp. gelatin powder<br />
5 Tbs. cool water<br />
50 g superfine sugar (or powdered sugar)<br />
2 Tbs. <a href="https://en.wikipedia.org/wiki/Kirsch">kirschwasser</a><br />
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The night before assembly, drain the cherries well of all juice (reserving the juice for another use) and set them to chill in the refrigerator.<br />
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The day of, set a large metal bowl and the whisk attachments of an electric beater to chill in the freezer. The whipping cream may be measured out and chilled in the freezer too, to get it extra cold.<br />
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Split the cake into 3 layers. (Toothpicks around the perimeter as cutting guides, and a noose of sewing thread, are my tricks to getting even layers with a minimum of crumbs!) Place the bottom layer on your cake plate.<br />
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Mix 6 tablespoons of the reserved cherry juice with 2 tablespoons kirschwasser and set aside.<br />
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In a small bowl, mix together the gelatin powder and cool water, and let sit 5-10 minutes to soften. (Avoid letting the gelatin dry out from sitting too long--you want it to be loose and stir-able when you add it to the whipped cream. While the gelatin softens, this is a good time to measure out the sugar.)<br />
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Whip the cream until very soft peaks just start forming, then whip in the softened gelatin and beat thoroughly. Just before stiff peaks form, add the sugar and the kirschwasser and continue beating until stiff peaks form.<br />
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Brush or spoon 1/2 of the cherry juice-kirschwasser onto the base layer, then spread about 1/6 of the whipped cream over (a thin metal spatula works well for this job). Completely cover the base with a single layer of drained, chilled cherries tightly-spaced, then spread another 1/6 of the whipped cream over. Place the 2nd cake layer on top and repeat with the cherry juice-kirschwasser, whipped cream, cherries, and whipped cream.<br />
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Add the last cake layer, then top with the remaining whipped cream, swirling decoratively and creating a slight depression at the center with a fluffy rim. Arrange the remaining drained cherries over the center of the whipped cream. Chill the cake in the refrigerator for at least 1 hour before serving, to let the whipped cream set and to let the flavors of the layers meld.<br />
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<br />ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-22625909447521510602015-06-19T22:05:00.000-07:002015-06-19T22:08:31.559-07:00Stacked Chicken Enchiladas Verdes<br />
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<br />
Since trying these "stacked enchiladas" for the first time 8 years ago, this has been my go-to recipe for enchiladas. The delicious combination of
flavorful and healthy ingredients--the tart tomatillos and fresh herbs
of the nuanced salsa verde, the tortillas all soft and creamy from their
slow bake nestled among layers of salsa and sour cream (or in my
most recent version, Greek yogurt), juicy bites of chicken throughout, and savory cheese with a golden crunch on top--gets to me every time!<br />
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I'll just say up front that this is not your typical enchilada recipe. This is my kind of California cooking--a relaxed fusion of fresh ingredients and local flavors, using what I have on hand and figuring out an easy and healthy way to enjoy one of my favorite dishes. I mean, tomatillos!! cilantro!! quality cheese!! oh my goodness, I just am beside myself with joy to have these ingredients at my fingertips again. Hope you enjoy these enchiladas as much as I do!<br />
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<b>Stacked Chicken Enchiladas Verdes</b><br />
Adapted from <i><a href="http://www.epicurious.com/recipes/food/views/stacked-chicken-enchiladas-with-salsa-verde-and-cheese-238505">Bon Appetit</a></i> <br />
<i>Serves 4-6</i><br />
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9 corn tortillas (6-inches in diameter)<br />
2 large boneless, skinless chicken breasts, poached and shredded <br />
4 cups <i>Salsa Verde</i> (recipe below)<br />
3/4 cup nonfat Greek yogurt, loosened with 1/4 cup water<br />
1/2 cup (packed) grated white cheese (I used a Manchego-Jarlsberg mix, but mozzarella, Emmentaler, Jack cheese, and others are great substitutions)<br />
<i>Oregano-Pickled Carrots</i>, for serving (recipe below) <br />
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Preheat the oven to 350 F. While oven is heating, assemble the enchiladas: spread 1/2 cup salsa verde over the bottom of an 8 x 8 glass or ceramic baking dish. Arrange 3 tortillas in a single layer, breaking tortillas in half and overlapping them as necessary to cover the surface. Sprinkle half of the shredded chicken over the tortillas and drizzle with salsa (a generous 1 cup worth) and half of the thinned yogurt. Repeat with 3 tortillas, the rest of the chicken, a generous cup of salsa, and the remaining yogurt. Top the enchiladas with the last 3 tortillas, the remaining salsa, and sprinkle the grated cheese over.<br />
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Bake the enchiladas for 45-60 minutes, until cheese is bubbly and turning golden brown. Remove from oven and serve hot. Pass chilled Oregano-Pickled Carrots at the table as a refreshing accompaniment.<b> </b><br />
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<b>Salsa Verde</b><br />
<i>Makes 5-6 cups. Any leftovers not used in the enchiladas would be delicious served over slices of grilled tri-tip!</i><br />
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3 pounds tomatillos, husked and rinsed<br />
2 large jalapeno chiles, halved with stems and cores removed<br />
4 large garlic cloves, peeled <br />
1 1/2 tsp. ground cumin<br />
1 1/2 tsp. salt<br />
1 1/2 bunches fresh cilantro (stems included), coarsely chopped<br />
1/2 bunch fresh Italian (flat leaf) parsley, coarsely chopped<br />
1/2 cup (packed) fresh mint leaves<br />
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Place the whole tomatillos, jalapenos, and garlic cloves in a medium saucepan and add just enough water to barely cover. Bring to a boil, then reduce heat and simmer for about 15 minutes, until softened (avoid over-cooking, which will cause the tomatillos to burst).<br />
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Drain off and discard the water, then place the cooked ingredients in the large bowl of a food processor (or blender). Let cool slightly, then pulse to coarsely chop the tomatillos. Add the cumin, salt, and fresh herbs, and process until smooth. Salsa can be made ahead; keep stored in the refrigerator and use within 1 week.<br />
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<b>Oregano-Pickled Carrots</b><br />
<i>These quick-pickled carrots are a tasty accompaniment to enchiladas and tacos and serve equally well as part of a charcuterie plate or as a simple snack on their own!</i><br />
<br />
2/3 cup white vinegar<br />
2/3 cup water<br />
2 Tbs. granulated sugar<br />
1 Tbs. salt<br />
3 large carrots, peeled, sliced diagonally into thin ovals<br />
1/2 tsp. dried oregano<br />
1/4 tsp. ground cumin<br />
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Place vinegar, water, sugar, and salt in a small saucepan and bring to a rolling boil, stirring until sugar and salt have dissolved. Pack carrot slices into a clean, heat-proof glass jar and sprinkle the oregano and cumin over, then pour the hot vinegar solution over. Press carrot slices to submerge. Let cool slightly, then close the jar and chill completely in the refrigerator before serving. Use within 1 week.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com3tag:blogger.com,1999:blog-8169908068581653572.post-12911154032280479242015-05-02T12:11:00.000-07:002015-05-03T08:31:08.977-07:00Sprouted Lentil Burgers on Yogurt & Green Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGv-h4AQGLGRwW3iqLAFJgrcYS-1qALONMjqf7oVSVaygGHnH6rgdSVHepVLgwB8SJV30HE233oEe_OkixLI5wwfxVKGI6Y9i0nLL-hIxjhf40vF7R-2D_-vJOqVNEHXBbpGx3f_lBtM/s1600/DSC_7650+-+edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGv-h4AQGLGRwW3iqLAFJgrcYS-1qALONMjqf7oVSVaygGHnH6rgdSVHepVLgwB8SJV30HE233oEe_OkixLI5wwfxVKGI6Y9i0nLL-hIxjhf40vF7R-2D_-vJOqVNEHXBbpGx3f_lBtM/s1600/DSC_7650+-+edited-2.jpg" height="640" width="422" /> </a></div>
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I've had so much fun getting back into cooking! Not only do I have my familiar kitchen tools around me again, but I also have appreciative family members around me that make the effort worth it. Last night, I experimented with this recipe from San Francisco's Bar Tartine for <a href="http://www.bonappetit.com/recipe/lentil-croquettes-with-watercress-and-kefir">Lentil Croquettes with Watercress and Kefir</a>, published in Bon Appetit's April 2015 issue. Uncertain of how it would go over with my parents, I hedged and presented it as a first course before the actual dinner. But it actually turned out to be such a hit that we ended up making it the main part of our meal!<br />
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At first glance, the original recipe sounded not only delicious and healthy, but also absolutely intriguing, with a medley of fascinating ingredients combined in ways I hadn't thought of before. The problem was, however, that the ingredient list and prep steps seemed just a tad too extensive to make this immediately accessible for the home cook. Though I have many types of whole seeds on hand, I just didn't have whole caraway seeds. Then there were items that I've never cooked with. Onion powder? Nope. Pomegranate molasses? No again. Watercress? Couldn't find it in my local stores. I also don't happen to have a spice mill, and I never feel like shallow-frying is worth the inevitable clean-up of oil spatters afterwards. So, I made a bunch of substitutions in both ingredients and method, and I discovered this is a pretty forgiving recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz60r9KRJvV7LN205WD2AVRDOvXexEbqcuXNc1Ah0OOKkTiV1LBU54S9noJkW2L8UfBTzm-Sa5xM1ixpwSS8aD1HlE54hYYznjGzPck59kHmSFI_iAqH7YkToaBZg9QqOVQhomX6pavI/s1600/DSC_7653+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz60r9KRJvV7LN205WD2AVRDOvXexEbqcuXNc1Ah0OOKkTiV1LBU54S9noJkW2L8UfBTzm-Sa5xM1ixpwSS8aD1HlE54hYYznjGzPck59kHmSFI_iAqH7YkToaBZg9QqOVQhomX6pavI/s1600/DSC_7653+-+edited.jpg" height="263" width="400" /></a></div>
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One thing I <i>did</i> indulge in was to make the sprouted lentils at home. You can find sprouted lentils in many produce stores and farmers' markets these days, but actually it is quite easy to do at home. I sprouted 3/4 cup dry lentils in a 1-quart mason jar, ending up with about 3 cups of sprouted lentils after 2 days. First, wash your lentils and remove any debris. Then cover your lentils with about 3x volume of water and let sit 12 hours. Drain and wash lentils (a fine-mesh sieve held against the mouth of the jar helps to keep the lentils in the jar), cover loosely (cheese cloth or mesh works well--anything to allow breathing but to keep dust out is great), and let sit at room temperature out of direct sunlight for about 2 days, washing and draining well every 12 hours. When sprouts are of desired length, store lentils in the refrigerator and use within a few days. Besides this recipe, sprouted lentils are fantastic in <a href="http://www.apricosa.com/2015/04/springtime-salad-and-happy-easter.html">salads </a>or just as a snack as-is!<br />
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This dish is such a tasty and fun combination of flavors, colors, and textures, that I am keeping the recipe to make again.<br />
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<b>Sprouted Lentil Burgers with Yogurt & Green Sauces</b><br />
Adapted from Bar Tartine's <a href="http://www.bonappetit.com/recipe/lentil-croquettes-with-watercress-and-kefir">recipe</a><i> </i><br />
<i>Makes 6 appetizers or 3 more substantial servings</i><br />
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<i>Yogurt Sauce</i><br />
1 cup Greek yogurt<br />
1 1/2 tsp. agave syrup (or honey)<br />
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<i>Green Sauce</i><br />
2 cups baby greens<br />
1 tsp. coriander powder<br />
1/2 cup low-sodium vegetable broth (tip: I used Trader Joe's liquid concentrate)<br />
1/2 tsp. salt<br />
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<i>Lentil Burgers</i><br />
4 scallions, cut into 2-inch pieces<br />
1 tsp. garlic powder<br />
1/2 slice of whole wheat toast bread, torn into small pieces<br />
2 Tbs. goat cheese<br />
1 Tbs. Greek yogurt<br />
2 cups sprouted lentils<br />
1/4 cup chicken or vegetable broth<br />
1 tsp. paprika<br />
1 tsp. salt<br />
Olive oil (for cooking) <br />
Baby greens (for garnish)<br />
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<i>Yogurt Sauce: </i>Stir yogurt and agave syrup with a little water to loosen; set aside.<br />
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<i>Green Sauce:</i> Combine all ingredients in the large bowl of a food processor and process until smooth. Transfer sauce to another container and set aside. (No need to clean out food processor--it can be used as-is for the next step.)<br />
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<i>Lentil Burgers: </i>Heat a large non-stick pan over medium-high heat; add cut scallions and cook until blistered and charred, turning occasionally. Reserve pan.<br />
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Process scallions along with all remaining burger ingredients (except for the oil and garnish) until a paste forms. (Note: I was worried by how loose and moist the paste appeared to me, but the cooking process will dry out the paste and the burgers will actually hold their shape and flip well. In fact, I found that in the end the
patties turned out on the dry side, but that was perfect for sopping up the juicy
green sauce and complemented well by the creamy yogurt sauce....yum!)<br />
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Heat the non-stick pan over medium-high heat once more and lightly brush with olive oil. When pan is sizzling (a drop of water dances), portion out the sprouted lentil mixture as desired, smoothing to form patties. (I divided my batch into 6 patties, cooking 3 at a time in the pan.) Cook until edges begin to show a toasty golden brown, then flip, cooking the second side. Patties may be served warm, but they are delicious at room temperature as well.<br />
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<i>To serve:</i> Plate swirls of the yogurt and green sauces in shallow bowls. Top with sprouted lentil patty and garnish with greens.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-33189022940837334682015-04-27T15:39:00.000-07:002015-04-27T15:39:53.275-07:00 Oisobagi (오이 소박이): Stuffed Cucumbers Kimchi<div class="MsoNormal">
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Kimchi. Some people are wild fans, whereas others...let's say they just don't realize it, but one day they will love it! It has a deep and pungent flavor and is often (but not always) spicy, qualities that make it so addictive. Chances are, most Americans have tried the traditional Napa cabbage kimchi if they've had kimchi at all before, but there is an endless number of delicious varieties like daikon kimchis, radish-tops kimchis, green onion kimchis, and the cucumber kimchis I'm showing you here. And like any country's beloved dish, the recipes for each of these styles vary from region to region and household to household.<br />
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This version, in which small cucumbers are stuffed with Korean red pepper and vegetables, is called oisobagi (<span class="st">오이 소박이)</span>. Flavorful and refreshing, it goes well with simple soups and <a href="http://www.apricosa.com/2010/12/i-heart-juk.html">porridges</a>, or as one of many side dishes in a larger meal setting. Start by cutting and salting the cucumbers, and as the water is drawn from them, prepare the delicious stuffing of carrots, green onions, and Korean red pepper flakes (<i>gochugaru</i>).<br />
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Traditional oisobagi uses a combination of green onions and <i>buchu</i> (a Korean herb like chives but much more delicately flavored), but lacking <i>buchu</i>, substitute with more green onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvYUL2WF7nLnYfKq09J5OdBbBOZpn_s2fqTugsL6spay0XKXZOdTnFV09cn2gWs0e8lvE-QYK_-zVLFS3ZQarfE0cMRURvau9P6ijvWuXiW-uOBZJKemCNumM6t0BJz_yFU94ERHdkdE/s1600/DSC_1685+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvYUL2WF7nLnYfKq09J5OdBbBOZpn_s2fqTugsL6spay0XKXZOdTnFV09cn2gWs0e8lvE-QYK_-zVLFS3ZQarfE0cMRURvau9P6ijvWuXiW-uOBZJKemCNumM6t0BJz_yFU94ERHdkdE/s400/DSC_1685+-+edited.jpg" height="640" width="424" /></a></div>
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There are so many ways to enjoy kimchi. Korean style, it could be served in combination with any of your favorite Korean side dishes, or (especially with the cabbage variety) chopped up and incorporated into fried rice, as a part of a stew (great use for more aged kimchi!), or simply over a bowl of steamed white rice. Or try incorporating it into Western dishes. These oisobagi, for example, when chopped, would be a great new topping to try out on hotdogs or hamburgers--think a spicy cross of pickle and sauerkraut!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF4KI4NGWGdsz7RlnO9Rg4cu8peKp35_frMeI5xF37wRLkUTSlF1PElNSY8LZPV31bxSnIXiuUlt_9c_WX0V9qctqGpVMMZRfsqUXmrvzu-0ECoWxCjdSDIZAVq18QdyRwAS6cQTqmqc/s1600/DSC_1688+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF4KI4NGWGdsz7RlnO9Rg4cu8peKp35_frMeI5xF37wRLkUTSlF1PElNSY8LZPV31bxSnIXiuUlt_9c_WX0V9qctqGpVMMZRfsqUXmrvzu-0ECoWxCjdSDIZAVq18QdyRwAS6cQTqmqc/s400/DSC_1688+-+edited.jpg" height="640" width="424" /></a></div>
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<b>Oisobagi <span class="st">오이 소박이 Stuffed Cucumbers Kimchi</span></b></div>
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2 lbs. small seedless cucumbers (about 12)</div>
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2 Tbs. koshering or coarse grained salt</div>
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½ cup shredded/julienned carrot</div>
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2 cups <i>buchu </i>(Korean chives) or green onions, cut into 1-inch pieces and shredded</div>
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¼ cup fish sauce</div>
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½ cup Korean red pepper flakes (<i>gochugaru</i>)</div>
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1 ½ Tbs. (2 cloves) minced garlic</div>
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1 tsp. finely grated fresh ginger</div>
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1 Tbs. sugar</div>
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Wash cucumbers and cut cross-wise slits down the length of the cucumbers, leaving sections attached at one end of the cucumber. Rub all surfaces of the cut cucumbers with salt and let drain 30 minutes. Thoroughly rinse off salt from the cucumbers under running water and drain cucumbers well, patting dry.</div>
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Mix together the fish sauce, <i>gochugaru</i>, garlic, ginger, and sugar to form a paste, then stir in the carrots and green onions. Working with gloved hands (to avoid staining them with the pepper paste), stuff each cucumber with some of the filling. Enjoy right away or store away in an airtight container, refrigerated, for later use. When serving, you might want to cut each cucumbers cross-wise once or twice with kitchen scissors to make smaller pieces.</div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com3tag:blogger.com,1999:blog-8169908068581653572.post-87326510710457209172015-04-19T17:35:00.001-07:002015-04-19T20:46:17.119-07:00Couscous Tabbouleh Salad<div class="separator" style="clear: both; text-align: center;">
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As I ease back into life in Santa Barbara, I'm inspired daily--by the natural beauty of this place, the beckoning hiking trails, the sunshine, and the fresh air--to get out and be active and seek out healthier eating habits. And as springtime warms up, I'm definitely craving flavorful and fresh food that satisfies but requires minimal effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorgVbeLPDlKeBXPf972jxYILwzCOjOMORi81ebiXSDW3J5ZJz1LW1Ece9iBLEr4XeLNN_tcsWoDALFSAlY23pFVuGgzpQSE1_I5jmDdUI-xRffCy997JBOP0JFDn4ZX3a1AYvRnojZmc/s1600/DSC_7610+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorgVbeLPDlKeBXPf972jxYILwzCOjOMORi81ebiXSDW3J5ZJz1LW1Ece9iBLEr4XeLNN_tcsWoDALFSAlY23pFVuGgzpQSE1_I5jmDdUI-xRffCy997JBOP0JFDn4ZX3a1AYvRnojZmc/s1600/DSC_7610+-+edited.jpg" height="400" width="400" /></a></div>
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This tabbouleh fits right in. Using chewy pearls of Israeli couscous instead of the traditional bulgur, it's a delight for the tastebuds and a breeze to make. You'll love eating this as a refreshing side dish to juicy grilled steaks, sausages, chicken, or fish, or simply as a vegetarian main dish all on its own.<br />
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Based mostly on veggies and protein-rich legumes, this salad is oh-so-good for you. And it's a great dish to make ahead! Munching on leftovers the next day, the flavors had melded, and it was so delicious to tuck in spoonful after spoonful. Hope you enjoy it as much as I did!<br />
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<b>Couscous Tabbouleh Salad</b><br />
<i>Serves 4 as a side dish or 2 as a main</i><br />
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1/2 cup dry Israeli couscous<br />
1 cup (packed) shredded cabbage<br />
1 cup (packed) finely chopped Italian parsley<br />
1/2 cup (packed) fresh mint leaves, roughly torn<br />
1 cup shelled edamame<br />
2 Tbs. minced Spanish (or red) onion<br />
3 medium tomatoes, diced<br />
Salt and pepper, lemon juice, and olive oil to taste<br />
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Cook the couscous according to package directions, then let cool to room temperature. Once cooled, gently combine the couscous with the cabbage, herbs, edamame, onion, and tomato (along with any tomato juice released during dicing). Season to taste with salt and pepper and a few dashes of lemon juice and olive oil. Serve at room temperature.<br />
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Can be made 1 day ahead; gently stir to redistribute any collected juices before serving.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com1tag:blogger.com,1999:blog-8169908068581653572.post-84460497752282177742015-04-14T15:45:00.000-07:002015-04-14T15:45:22.042-07:00Introducing 蓮霧, or Wax Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy7kNsFKOXw7y67I_bt-Fzr98ZPzYIERwGRqzhbjqCvJVVRo8Tj-Wr7tIfbfu7bDGxCOgsExoHuMT7TU0IC3ZwEodbUxKv-HAe3dgmfccU7r_xEMBIlw0nDx9v3an66ev7fIABD2MUI8/s1600/100_1378+-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy7kNsFKOXw7y67I_bt-Fzr98ZPzYIERwGRqzhbjqCvJVVRo8Tj-Wr7tIfbfu7bDGxCOgsExoHuMT7TU0IC3ZwEodbUxKv-HAe3dgmfccU7r_xEMBIlw0nDx9v3an66ev7fIABD2MUI8/s320/100_1378+-+edited.jpg" height="400" width="300" /> </a></div>
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Exactly a year ago, I was in Taiwan with my brother and a group of friends, enjoying a week's vacation together in one of my favorite spots on Earth. The warm spring weather was perfect for all of our site-seeing in and around Taipei, including an excursion out to Danshui, touring the geopark at Yehliu, indulging in Beitou's hot springs, hiking up Elephant Mountain, and visiting the National Palace Museum. And, we ate and ate and ate...from delicious restaurant fare, like Din Tai Fung's <i><span class="mpt3">xiǎo </span><span class="mpt2">lóng</span> <span class="mpt1">bāo</span></i> (soup dumplings) and a seafood feast in Yehliu, to more humble but still crazy-delicious street food like Hot Star's giant crispy fried chicken, <i>ô-á-chian</i> (oyster omelet), <i><span class="mpt2">niú</span><span class="mpt4"> ròu</span> <span class="mpt4">miàn</span> </i>(beef and noodle soup) and, even, Seven-Eleven's Hokkaido milk soft serve ice cream. (Sigh, now <i>that</i> was some soft serve!)</div>
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The cuisine of Taiwan is incomparable, and so is the fresh produce! I
think it's no secret that my favorite fruits of Taiwan are the super
sweet <a href="http://www.apricosa.com/2011/07/incomparable-fruit-of-taiwan.html">mango </a>as well as the crisp and delicately-flavored wax apple, called <span class="mpt2">蓮</span><wbr></wbr><span class="mpt4">霧</span>, that is,<i> <span class="mpt2">lián</span><span class="mpt4"> wù</span></i>. Despite the name, this fruit is actually a part of the myrtle tree family <i>Myrtaceae</i>.
And, it so happens that the Eugenia hedges so popular for landscaping in my
hometown and indeed, surrounding my own front yard, also belong to this
family of plants! When I was a little girl, I loved going out into the
garden and collecting and nibbling on the little oval, purply-red
Eugenia berries. They were so juicy and tart, with a lovely flavor
unlike any other fruit I knew, I just couldn't keep away from them (though my parents would <a href="http://www.wordreference.com/deen/schimpfen"><i>schimpf </i></a>me about it).<br />
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So when I first had <i><span class="mpt2">lián</span><span class="mpt4"> wù</span></i><span class="mpt4"> in Taiwan (was it just cut up in a bag with toothpicks at a night market one evening?), it was with great surprise that I realized it was the same taste as from my childhood! It made sense: the </span><i><span class="mpt2">lián</span><span class="mpt4"> wù</span></i><span class="mpt4"> fruits, though significantly larger, seedless, and more pear-shaped than Eugenia berries, do have blossom ends of similar appearance and that same great taste.</span><br />
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<span class="mpt4">The texture</span> is actually not nearly as dense as that of a traditional apple, yet it's still crispy and juicy without being spongy. It's really a delicate fruit, so unfortunately <i><span class="mpt2">lián</span><span class="mpt4"> wù</span></i> is not so easy to find outside of its growing districts. If you ever have a chance to go to Taiwan or southeast Asia, this is a must-eat! The good news for those of us stuck in California for now, though, is that there is at least <a href="http://www.latimes.com/food/la-fo-market-news-online-20130824-story.html">one farmer</a> in southern California working on establishing <span class="mpt4"></span><i><span class="mpt2">lián</span><span class="mpt4"> wù</span></i><span class="mpt4"> </span>here on the West Coast. I am fervently hoping for his success and that we'll all soon be able to enjoy these goodies Stateside.<br />
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<br />ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-24940181548116675912015-04-07T09:47:00.002-07:002015-04-07T09:47:30.342-07:00Gosari Namul (Seasoned Fernbracken)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNIBa4YIcSsqCR1KfB4-duFWY5lUf6sUvqCntIkw76wBe4nek8_XNFgIf-_BSCxnFcORkPfEWfIbYty7Q-4BSjzZtcZ-9boWdmK7_cAyUv4D9SQhg25qriwIS7xI5f2epWstfTjdmx7g/s1600/DSC_4800+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNIBa4YIcSsqCR1KfB4-duFWY5lUf6sUvqCntIkw76wBe4nek8_XNFgIf-_BSCxnFcORkPfEWfIbYty7Q-4BSjzZtcZ-9boWdmK7_cAyUv4D9SQhg25qriwIS7xI5f2epWstfTjdmx7g/s1600/DSC_4800+-+edited.jpg" height="640" width="422" /></a> </div>
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One of my all-time favorite Korean side dishes is <i>gosari namul </i>(고사리 나물), or Seasoned Fernbracken. It's something I could just keep nibbling on all throughout a meal, and it's the special ingredient that makes a <i>bibimbap </i>complete for me. Made from young fern shoots, this side dish has a deep savory flavor and delightful texture (perhaps likened to that of very thin asparagus) thanks to the traditional method of using young fern shoots that have been dried, rehydrated, and then simmered in soy sauce and other seasonings.<br />
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Though the modern food trend is to focus on fresh ingredients straight from the farm or garden, the technique of drying fernbracken--obviously a necessary method of food storage long ago--wonderfully transforms the flavor and texture of the young shoots. I sometimes wonder if drying/rehydrating might not deserve more consideration in our battery of culinary techniques<i> </i>today.<i><br /></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-O8LwAbAsYV7k6DGJEOpT7z-C79tgAtwxSGkQIZMJvI-_91wis6mH7LAr9AxTw6azAO_HdxyORS3ObDxZ3o2OVCiuLolwb0aG677SLUsHTR62_iJWpiAXbn2pUeV5jU3Et2TXmfllo8/s1600/DSC_4772+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-O8LwAbAsYV7k6DGJEOpT7z-C79tgAtwxSGkQIZMJvI-_91wis6mH7LAr9AxTw6azAO_HdxyORS3ObDxZ3o2OVCiuLolwb0aG677SLUsHTR62_iJWpiAXbn2pUeV5jU3Et2TXmfllo8/s1600/DSC_4772+-+edited.jpg" height="640" width="422" /></a> </i></div>
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<i>Namuls</i>, a popular side dish (<i>banchan, </i>반찬) in Korean meals, consist of some type of blanched vegetable seasoned simply with minced garlic, salt, and sesame oil. Besides <i>gosari namul</i>, classic <i>namuls </i>are also made with <i>sigeumchi </i>(spinach)<i>, kong </i>(soybean sprouts), and <a href="http://www.apricosa.com/2011/03/different-sort-of-namul.html">other vegetables</a>, and they are all fairly typical components of <a href="http://www.apricosa.com/2011/12/bibimbap.html"><i>bibimbap</i></a>. Though it might sound a bit exotic, the good news is that <i>gosari namul</i> is pretty easy to make, and you can find dried <i>gosari </i>in most any Korean market or purchase it online.<br />
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My Korean friends each have their own recipes, with the ingredient list varying slightly. I've made this particular recipe using dried anchovies and garlic to improve the depth of flavor, and I've gotten rave reviews from Koreans and non-Koreans alike.<br />
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If you're not planning on making a full-on multi-course Korean meal or <i>bibimbap</i>, of which this <i>namul </i>would be just a small component, there are still many ways to enjoy it! Try making a simple rice bowl with the <i>gosari namul</i>, sauteed greens, and a fried egg, or use it as an ingredient in <i>kimbap</i> and sushi rolls. Or, try mixing it up in a fusion meal, for example substituting it for sauteed mushrooms as an accompaniment to your next steak or pasta dish! What other ways do you like to eat <i>gosari namul</i>?<br />
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<b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1D8VY5FItf-O_xQSylVOYF_jlRveHHo0M7QB-gaXzo-53-n144Afw2gwMqQWoepD5o5z7HPPs-ya0kinXbZmhaXO_e-_EWj5ZbbAnhVJclMgEI6VYyruaRs9v3g-Lqt-eDErymWDuz8/s1600/DSC_4801+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1D8VY5FItf-O_xQSylVOYF_jlRveHHo0M7QB-gaXzo-53-n144Afw2gwMqQWoepD5o5z7HPPs-ya0kinXbZmhaXO_e-_EWj5ZbbAnhVJclMgEI6VYyruaRs9v3g-Lqt-eDErymWDuz8/s1600/DSC_4801+-+edited.jpg" height="400" width="400" /></a></div>
<br />
<span style="font-family: inherit;"><b>Gosari
Namul</b></span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">4 oz. (115 g) dried <i>gosari </i>(건 고사리)</span><br />
<span style="font-family: inherit;">6 small dried anchovies (<span style="font-family: inherit;">마른</span> 멸치), heads <span style="font-family: inherit;">& </span>black innards removed</span><br />
<span style="font-family: inherit;">6 Tbs. Korean soy sauce (간장)</span><br />
<span style="font-family: inherit;">3 large cloves garlic (마늘), minced</span><br />
<span style="font-family: inherit;">1 Tbs. roasted sesame oil (참기름)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Place the dried <i>gosari </i>in a 4 quart pot and fill pot with water. Cover pot and bring to a boil and boil for a
few minutes, then turn off heat and let <i>gosari </i>soak for a few hours. At this point you will have about 750 g (1 ½
pounds) of rehydrated <i>gosari</i>. Drain
<i>gosari</i>, then cut into 3 to 4-inch long pieces and set aside.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Place 6 anchovies and 2 cups water in the pot and boil until reduced to ½
cup of liquid. Discard anchovies. Reduce heat and add the Korean soy
sauce, minced garlic, and sesame oil. Next, add the rehydrated <i>gosari </i>and simmer the mixture for about 10 minutes, gently mixing to combine all ingredients thoroughly and to allow the flavors
to blend. Cool <i>gosari </i>and serve as a
side dish or as a delicious component to <i>bibimbap</i>.</span></div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-44571928581826778582015-04-01T16:33:00.000-07:002015-04-01T16:33:40.249-07:00Springtime Salad and Happy Easter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5Fa1V_0EEtVRBXROarmtuhkTNkAXFSBee183xjJ8OgAIfPu8igqxbriJeCG6rfBTNSPq79YDk-W4sTcb3J6saLz-cbuGw9H5YjJ7AvYIcnsqeyu-UbR8Ldh5j_sz8a0AjrgfLH1SDQ/s1600/DSC_4630+-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5Fa1V_0EEtVRBXROarmtuhkTNkAXFSBee183xjJ8OgAIfPu8igqxbriJeCG6rfBTNSPq79YDk-W4sTcb3J6saLz-cbuGw9H5YjJ7AvYIcnsqeyu-UbR8Ldh5j_sz8a0AjrgfLH1SDQ/s1600/DSC_4630+-+edited.jpg" height="640" width="420" /></a></div>
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Having been living in Korea and traipsing to, from, and around East Asia for nearly the past three years, it feels really good to be at rest in Santa Barbara among family for Holy Week this year. It's the kind of restful feeling where your heart squeezes with gladness and then peace unfurls down to your fingertips and toes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszBSnxqlQygkxh0nEuc-YxAXfXrQ1YvvoI5UV-AZKHsRkcFrwWzIMQyE5f_dH7zhFM89nVGTRt47rTt7Ewc1XRhrmdAojIpdXzDJLH9dfi0b-xIfo9E1Kv62MVplBWCl7ZWQ6JI4zdNI/s1600/20150401+Salmon+Collage+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszBSnxqlQygkxh0nEuc-YxAXfXrQ1YvvoI5UV-AZKHsRkcFrwWzIMQyE5f_dH7zhFM89nVGTRt47rTt7Ewc1XRhrmdAojIpdXzDJLH9dfi0b-xIfo9E1Kv62MVplBWCl7ZWQ6JI4zdNI/s1600/20150401+Salmon+Collage+2.jpg" height="300" width="400" /></a></div>
<br />
During this time, I've enjoyed some glorious music, from performances by the London Symphony Orchestra and Gil Shaham in Santa Barbara's own Granada Theater, to my mother simply practicing on her violin at home. I've also been indulging in homey little tasks like pulling weeds and trimming our lavender shrubs, tidying the linen drawer, moving a pile of rocks for the garden wall my father is building, cleaning the coffee maker, and finally working up the resolve to toss notebooks and course readers stashed away since my undergrad years. Now and then, I step outside, barefoot, to pick kumquats from the back patio for a quick snack. Or I head out front to check on the progress our roses are making. Or I head out for a walk in the foothills, with all of Santa Barbara spread out below me, the waters of the Channel glittering and sparkling in the distance, islands on the horizon, fresh air filling my lungs, and the fragrance of the chaparral reminding me how good it is to be alive.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CuL59__hyooPRAmFzpMpx-sTjmDcpDordRqfujG7ZXKwA9t9_roRD20arWYgbl8WR8A707Ph4MYHu-pZlLM6ywj_JC-jFmmgJVxmDQPBhGRzvlRLN6B9cHEowQY3YbkjG16xLiDBK4A/s1600/DSC_4619+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CuL59__hyooPRAmFzpMpx-sTjmDcpDordRqfujG7ZXKwA9t9_roRD20arWYgbl8WR8A707Ph4MYHu-pZlLM6ywj_JC-jFmmgJVxmDQPBhGRzvlRLN6B9cHEowQY3YbkjG16xLiDBK4A/s1600/DSC_4619+-+edited.jpg" height="263" width="400" /></a> </div>
<br />
Fresh herbs and salad greens in abundance and variety is something I'd taken for granted growing up in California. And as much as I was fascinated by the greens and mountain vegetables of Korea, I sure have been missing the flavors and textures of home. So this salad is all that I could possibly want this Spring: crisp,
flavorful lettuces and fresh garden herbs, topped with juicy chunks of
rosemary-roasted salmon and sprouted lentils and peas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JvlSjUUaSQEpD74YF74b6ma7p9Ux8Hl5Rv4RCYhyphenhyphenb5RdyDnvGPmwBrrEL9jIfyUWT7xLlGPzV9mXW3vahXDtxb3D2MaJfU5RXtAvoW_v24jCwPAHZXJxXlkIm098FSdOY1gfnfQSfcA/s1600/DSC_4500+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JvlSjUUaSQEpD74YF74b6ma7p9Ux8Hl5Rv4RCYhyphenhyphenb5RdyDnvGPmwBrrEL9jIfyUWT7xLlGPzV9mXW3vahXDtxb3D2MaJfU5RXtAvoW_v24jCwPAHZXJxXlkIm098FSdOY1gfnfQSfcA/s1600/DSC_4500+-+edited.jpg" height="640" width="420" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00u_KaphHDrivCxENTRw-aR3U1TcVV774jVL0-UZZfDi42HtegfcdQpISGv7PaK3z6H1As_VNczxBgBG-RPPLxpCXvT1AFq1GBCEsCj0D4Mev3cgpYkPifU_7SRV1PGo6NKH57YwLYaY/s1600/20150401+Salmon+Collage+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Rediscovering and experiencing once again the many joys of life that I'd
left behind me in California has been a precious gift. And yet this pales in comparison with the even greater gift we get to celebrate this Easter season. Happy Easter, dear readers!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszBSnxqlQygkxh0nEuc-YxAXfXrQ1YvvoI5UV-AZKHsRkcFrwWzIMQyE5f_dH7zhFM89nVGTRt47rTt7Ewc1XRhrmdAojIpdXzDJLH9dfi0b-xIfo9E1Kv62MVplBWCl7ZWQ6JI4zdNI/s1600/20150401+Salmon+Collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00u_KaphHDrivCxENTRw-aR3U1TcVV774jVL0-UZZfDi42HtegfcdQpISGv7PaK3z6H1As_VNczxBgBG-RPPLxpCXvT1AFq1GBCEsCj0D4Mev3cgpYkPifU_7SRV1PGo6NKH57YwLYaY/s1600/20150401+Salmon+Collage+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00u_KaphHDrivCxENTRw-aR3U1TcVV774jVL0-UZZfDi42HtegfcdQpISGv7PaK3z6H1As_VNczxBgBG-RPPLxpCXvT1AFq1GBCEsCj0D4Mev3cgpYkPifU_7SRV1PGo6NKH57YwLYaY/s1600/20150401+Salmon+Collage+1.jpg" height="181" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CuL59__hyooPRAmFzpMpx-sTjmDcpDordRqfujG7ZXKwA9t9_roRD20arWYgbl8WR8A707Ph4MYHu-pZlLM6ywj_JC-jFmmgJVxmDQPBhGRzvlRLN6B9cHEowQY3YbkjG16xLiDBK4A/s1600/DSC_4619+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-36580702298459664252014-03-06T00:46:00.000-08:002014-03-07T19:13:38.976-08:00Roasted Basil Brown Rice-Stuffed Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<br />
This was my lunch today. Super simple, gorgeous, and delicious.<br />
<br />
I realize I haven't posted here much, and pulling out my camera, snapping what I pulled out of the oven, and sharing it here with you sure is a delight. I miss blogging here so much.<br />
<br />
Life has been busy that usually I just throw something random together for dinner at the end of the day. I feel I rarely have something homemade from my kitchen that's blogworthy anymore, and even more rarely do I have a chance to capture it in photos using beautiful natural light. But today it worked out, and I'm thrilled to share these easy brown rice-stuffed tomatoes with you, scented with onion and basil and roasted to perfection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TNKsZ4Ro2MCQUXkRCiFTZGKOvPHGHskGItE_p1uv7X6v3ECZK04HEXttQcGoHLmqSr1MPkejB0n73X_fla4rysfoepeq9zv6micxBfOqI3avNR7QpqlHi_cVbH5uJgLx5CgI5AgwZ9o/s1600/DSC_6255+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TNKsZ4Ro2MCQUXkRCiFTZGKOvPHGHskGItE_p1uv7X6v3ECZK04HEXttQcGoHLmqSr1MPkejB0n73X_fla4rysfoepeq9zv6micxBfOqI3avNR7QpqlHi_cVbH5uJgLx5CgI5AgwZ9o/s1600/DSC_6255+-+edited.jpg" height="262" width="400" /></a></div>
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The rice peeking out from under the tomato caps got nice and crispy while roasting in the hot oven, while the interior developed a fantastic creaminess reminiscent of risotto.<br />
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With fresh tomatoes quite the luxury in winter, and in Korea, period (after all, it's a fruit! and fruit is expensive here!), this lunch was a bit of an indulgence, but it also was a creative way for me to use up some leftover brown rice that I'd cooked a few days before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVbzzaCmUqC-IBn_2r6d4-nmeWoZ92tduOQA2kUa5ox-wgwX1_Upb1AB8xD0zyapxdiwX6qFmG_Ms66j5jcLKncgyPTkZ4Wox451EaQnumKlh2gemwEDhjqwBruLTtR2BNMvJarboV8U/s1600/DSC_6253+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVbzzaCmUqC-IBn_2r6d4-nmeWoZ92tduOQA2kUa5ox-wgwX1_Upb1AB8xD0zyapxdiwX6qFmG_Ms66j5jcLKncgyPTkZ4Wox451EaQnumKlh2gemwEDhjqwBruLTtR2BNMvJarboV8U/s1600/DSC_6253+-+edited.jpg" height="640" width="420" /></a></div>
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<br />
Let me share with you my (approximate) recipe!<br />
<br />
<b>Roasted Basil Brown Rice-Stuffed Tomatoes</b><br />
<i>Makes 2-4 servings</i><br />
<br />
4 medium-large tomatoes<br />
1/2 onion, finely diced <br />
1 1/2 to 2 cups cooked sprouted brown rice<br />
1 teaspoon dried basil flakes<br />
<br />
1/2 teaspoon salt (or more, to taste)<br />
Freshly-ground black pepper<br />
<br />
Preheat oven to 180C (350F). <br />
<br />
Cut caps off the top of the tomatoes and scoop out the centers to create tomato "cups," saving all the juices and flesh in a bowl. Chop up any of the larger pieces of flesh into fine dice. Sprinkle a bit of salt and pepper into the tomato cups and set aside.<br />
<br />
Over medium heat, sweat the onions for about 1-2 minutes, stirring occasionally to prevent burning. Add the rice, tomato flesh and juices, basil, salt and pepper to taste, stirring to combine thoroughly. Bring to a gentle boil and cook 5-10 minutes, stirring, until juices are mostly absorbed (if your tomatoes weren't super juicy, add a few tablespoons of water during cooking to help the seasonings to distribute and meld with the rice).<br />
<br />
Divide the rice mixture between the tomato cups, pressing lightly to compact the filling and mounding it high on each tomato. Top with the tomato caps and roast in the preheated oven for about 1 hour, until tomatoes are meltingly tender and the edges of the rice become golden and crispy. Serve warm.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com3tag:blogger.com,1999:blog-8169908068581653572.post-27121170960109501182013-11-27T18:47:00.000-08:002013-11-27T18:50:54.525-08:00Korean Sweet Potato Breakfast Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUVNbn8riPW2wwYDKFGBzoAiYYWMZwo01bCCTa8eapzd3xP4eeF5HvWsPHcaJdeCAHU6UwLWIZlvFIWaPpWfv4PNGsWSNTTGB1WPanaUgVQNhoQZCmGrZHyYRy8X9zxiexIUpKHOFFco/s1600/DSC_6066+-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUVNbn8riPW2wwYDKFGBzoAiYYWMZwo01bCCTa8eapzd3xP4eeF5HvWsPHcaJdeCAHU6UwLWIZlvFIWaPpWfv4PNGsWSNTTGB1WPanaUgVQNhoQZCmGrZHyYRy8X9zxiexIUpKHOFFco/s640/DSC_6066+-+edited.jpg" width="420" /></a></div>
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Inspired by a luscious-looking <a href="http://smittenkitchen.com/blog/2013/11/sweet-potato-cake-with-marshmallow-frosting/">cake </a>over on Smitten Kitchen, I finally went and bought my first baking pan since moving to Korea over a year ago. Can you believe it? I haven't hardly baked in over year!<br />
<br />
Yes, life has been busy. And ingredients and equipment have been lacking. But finally, on Thanksgiving Eve, thinking of how many of my family and friends back home are probably madly at work in their kitchens, I pulled it together and exerted a little extra work myself, celebrating (or commiserating? hehe...) with them in spirit. Starting with a dreamy-looking cake recipe, I decided to make it a bit healthier (since after all, I'll be the only one eating this over the next couple of days), and I ended up with a yummy scone-like delight that I have dubbed "Korean Sweet Potato Breakfast Bread." Thanks to the name, as well as the slimmed-down ingredients, I definitely have fewer qualms about indulging in this morning, noon, or night!<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfOxQo0_BIfvV8XQ9i7F5oTJ1jr8cyC04SbxrWbK2cDmzeVso45aZGiRcyBsQyTfEPL0cEeO5DZ0MalUmhZ0djvr0N7Gs42MtjdMcQlYv8ONm2RsBCZHpv0DkeTWjueRs8Kx55zycF3M/s1600/Sweet+Potato+Breakfast+Bread+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfOxQo0_BIfvV8XQ9i7F5oTJ1jr8cyC04SbxrWbK2cDmzeVso45aZGiRcyBsQyTfEPL0cEeO5DZ0MalUmhZ0djvr0N7Gs42MtjdMcQlYv8ONm2RsBCZHpv0DkeTWjueRs8Kx55zycF3M/s400/Sweet+Potato+Breakfast+Bread+1.jpg" width="400" /></a> </div>
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Though I don't have access to the yams and sweet potatoes that are plentiful throughout the USA, I do have the distinct pleasure of being able to buy these more petite-sized <i>goguma </i>(고구마), or Korean sweet potatoes, any time I want. Here in Korea, they're a beloved street snack, roasted over coals in portable ovens on the back of a mini-truck or on hand-pulled carts. They're warm and cozy treats to hold in your hands on a cold winter day, and they're delicious in texture and naturally sweet. If you've never had <i>goguma </i>before, I heartily recommend heading to your nearest Korean market and roasting them up for a simple, unadorned snack! (For my Santa Barbara readers, Tri County Produce was actually stocking these regularly back in 2012; anyone know if they've continued stocking them?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouy9pQLNHp0yNyIJfeYyFrVG_sD2HC_BG41JQOOcWicrxYd5y9_ZfH98eqrE-gqwFhoJy2O6gwb_-S7QonENiA-kJKYnbj1OwnfOmRToG6ATSUl_U3pEegSy5hTgeOvP4ko2wWZAA8h8/s1600/DSC_6053+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouy9pQLNHp0yNyIJfeYyFrVG_sD2HC_BG41JQOOcWicrxYd5y9_ZfH98eqrE-gqwFhoJy2O6gwb_-S7QonENiA-kJKYnbj1OwnfOmRToG6ATSUl_U3pEegSy5hTgeOvP4ko2wWZAA8h8/s400/DSC_6053+-+edited.jpg" width="400" /></a></div>
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This breakfast bread is quite simple to make, being that I have few fancy gadgets on hand here. You just need an oven, a baking pan, a bowl, a whisk, a spatula, a blender, and a grater, though you could use an electric hand mixer and a potato ricer, as in the Smitten Kitchen version. I also found that leaving some of the <i>goguma</i> roughly cubed, rather than having it all completely grated, is marvelous thing, creating soft nuggets of extra sweetness here and there in the bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDCRfDMaJuC5Vz4B10Xj30G-J111qHckSWwsh7X7lCZTI4Eo8jUnoQedKeuabtB0hPevvSyBg9CZXEmjTkWwQT6X8jkcJQdbH47ZnBaPJyqUzxA4ZnQZXIS2RhrnUf3vNyFIlIzIjgGU/s1600/DSC_6073+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDCRfDMaJuC5Vz4B10Xj30G-J111qHckSWwsh7X7lCZTI4Eo8jUnoQedKeuabtB0hPevvSyBg9CZXEmjTkWwQT6X8jkcJQdbH47ZnBaPJyqUzxA4ZnQZXIS2RhrnUf3vNyFIlIzIjgGU/s640/DSC_6073+-+edited.jpg" width="420" /> </a></div>
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Wishing all my US readers a very happy Thanksgiving!</div>
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<b>Korean Sweet Potato Breakfast Bread</b></div>
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Inspired by <a href="http://smittenkitchen.com/blog/2013/11/sweet-potato-cake-with-marshmallow-frosting/"><i>Smitten Kitchen</i></a></div>
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<br /></div>
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1 ½ cups all-purpose flour
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1 ¾ teaspoons baking powder</div>
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¼ teaspoon baking soda</div>
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½ teaspoon table salt</div>
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1 teaspoon ground cinnamon</div>
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¼ teaspoon ground ginger</div>
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3 small eggs</div>
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¼ cup vegetable oil</div>
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1/3 cup plain yogurt</div>
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¼ sugar</div>
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1 teaspoon vanilla extract</div>
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1 ½ packed cups cooked, grated Korean sweet potato</div>
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Sift together dry ingredients (first 6 ingredients listed) in large mixing bowl. Next, blend together the wet ingredients (eggs, oil, yogurt, sugar, vanilla) in blender until light and
frothy.</div>
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Pour the blended mixture into the dry ingredients in the large mixing bowl and crumble the grated sweet potato over. Gently mix the ingredients together with a spatula, using as
few strokes as possible to incorporate them together.</div>
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Spread batter in a 7x10-inch cake pan lined with parchment paper.<span style="mso-spacerun: yes;"> </span>Bake in a 175 C (350 F) preheated oven for about 20 to 25
minutes, until toothpick inserted comes out clean. Serve immediately. (Leftovers taste best when reheated and toasted!) </div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-29997220837433593582013-07-31T19:01:00.001-07:002013-08-01T00:04:34.944-07:00A Summertime Snack: Mul Naengmyeon (물냉면)<a href="http://www.flickr.com/photos/apricosa/9296162469/" title="Mul Naengmyeon Portrait by Apricosa Photography, on Flickr"><img alt="Mul Naengmyeon Portrait" height="500" src="http://farm8.staticflickr.com/7443/9296162469_8a719715d1.jpg" width="375" /></a><br />
<br />
<br />
Mul naengmyeon is so refreshing during the summertime heat. An icy cold, vinegary, sweet and savory broth. Chewy buckwheat noodles (for boba fans, think "Q"!) and crunchy fresh vegetables. A bit of salty, crispy dried seaweed. Some protein on top.<br />
<br />
It's thirst-<a href="http://english.chosun.com/site/data/html_dir/2013/07/17/2013071700356.html">quenching </a>and nourishing, and it's just the right amount for a
light meal or snack. I've been eating a lot of this stuff the past few
weeks, sometimes with more veggies, sometimes with a dab of gochujang
(Korean red pepper paste). Any which way, it's so so good! Make some today if you need relief from the summer heat!<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/9298941542/" title="Mul Naengmyeon Bowl by Apricosa Photography, on Flickr"><img alt="Mul Naengmyeon Bowl" height="375" src="http://farm4.staticflickr.com/3731/9298941542_2502c486f4.jpg" width="500" /></a><br />
<br />
<br />
<br />
<b>Mul Naengmyeon (물냉면)</b><br />
<i>Recipe adapted from <a href="http://www.maangchi.com/recipe/naengmyeon">Maangchi</a></i><br />
1 serving<br />
<br />
1 1/2 cups very cold broth (recipe below)<br />
75 g buckwheat noodles (memil mulnaengmyeon/메밀물냉면)<br />
1/4 cup julienned cucumber<br />
1/4 cup julienned Asian pear (배)<br />
hard-boiled egg<br />
julienned <i>kim</i> (sesame and salt-seasoned seaweed laver), to taste<br />
about 1/2 cup crushed ice<br />
<br />
Bring a saucepan of water to boil, then add the buckwheat noodles and cook according to package directions (3-4 minutes). Drain noodles in a colander and rinse with cold water until thoroughly cooled (this helps to improve the chewy texture). During rinsing, use the running water to help untangle the noodles, and then wrap the serving of noodles into a tight spool. Place the noodles into an individual serving bowl and set aside in the refrigerator to chill.<br />
<br />
Prepare the julienned cucumber and Asian pear, along with the hard-boiled egg and kim.<br />
<br />
To assemble, pour the prepared cold broth over the noodles, add the crushed ice around the noodles, and arrange the cucumber, pear, egg, and kim on top. Serve with extra vinegar and salt (and kim!), as desired.<br />
<br />
<i>For the Mul Naengmyeon Broth </i><br />
8 cups water<br />
4 dried shiitake mushrooms (표고버섯)<br />
4 1-inch pieces dried kelp (dashima/다시마)<br />
8 dried anchovies, heads and guts removed (마른멸치)<br />
2 Tbs. sugar<br />
1 Tbs. salt<br />
2 1/2 Tbs. vinegar <br />
<br />
Place water, mushrooms, kelp, and anchovies in a pot and bring to a boil. Reduce heat and simmer for 20 minutes. Strain out and discard the solids, then whisk in the sugar and salt until dissolved. Let broth cool to room temperature, then add the vinegar. Transfer broth to a non-reactive container and refrigerate until very cold. (Keeps for one week, refrigerated.)ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com4tag:blogger.com,1999:blog-8169908068581653572.post-41102610345899288902013-07-20T00:08:00.000-07:002013-07-20T00:08:56.229-07:00Flavors of Taiwan: Lǔ Ròu Fàn (滷肉飯)<a href="http://www.flickr.com/photos/apricosa/9326463176/" title="Lu Rou Fan 滷肉飯 by Apricosa Photography, on Flickr"><img alt="Lu Rou Fan 滷肉飯" height="500" src="http://farm4.staticflickr.com/3763/9326463176_055348f5a2.jpg" width="375" /></a><br />
<br />
I've been missing Asian food. Funny, right? I mean, here I am in Asia... But, it's actually pretty hard to find legit, non-Korean Asian food here. Last week I couldn't take the cravings anymore, and a friend suggested that I try making <i>lǔ ròu fàn</i> (滷肉飯), a classic Taiwanese dish. Armed with a shopping list of ingredients, I made a 1 1/2 hour trek by foot and by subway to the other side of Busan, where, I had heard, there were a couple little "international food" shops that sold non-Korean Asian groceries.<br />
<br />
It's easier to find European and U.S. groceries and brands in Korea than it is to find Chinese, Thai, Vietnamese, or even Japanese groceries and produce. Sigh.<br />
<br />
The shopping experience was fraught with funny moments. Initially, I tried explaining in Korean to the shop lady what I needed, but as I had my shopping list written in English and Chinese, the urge to explain in Chinese was overwhelming and the cognitive dissonance was apparently way too much--and eventually both brain and tongue gave up and went blank for a while. So, I started browsing, regrouped and cleared my brain of the Chinese, and then tried pointing to items that looked about right and asked the shop lady what they were, to confirm if my suspicions were correct. As it turned out, however, she herself didn't really even know what some of the items on her shelves were! Thankfully, in the end, I was able to find all I needed (except for five spice
powder--I just subbed extra star anise and cloves) in that distant neighborhood far into the other side of Busan.<br />
<br />
Back at home, I set about following Taiwan Duck's <a href="http://taiwanduck.com/braised-pork-on-rice-lu-rou-fan-taiwanese-style-food/">recipe</a> for this absolutely delicious <i>lǔ ròu fàn</i>.
It turned out fragrant, sweet, and salty, perfectly hitting the mark of
the classic Taiwanese flavor profile that I'd been missing. Closing my
eyes and savoring the flavors, I could really imagine I was back in
Taiwan. Hooray!<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/9326590460/" title="Lu Rou Fan by Apricosa Photography, on Flickr"><img alt="Lu Rou Fan" height="500" src="http://farm6.staticflickr.com/5476/9326590460_1617c0d4aa.jpg" width="375" /></a><br />
<br />
<br />ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-32099366278393737402013-07-07T02:04:00.000-07:002013-07-07T02:04:37.096-07:00Another spaghetti ai frutti di mare<a href="http://www.flickr.com/photos/apricosa/9227089111/" title="Pasta ai Frutti di Mare 1 by Apricosa Photography, on Flickr"><img alt="Pasta ai Frutti di Mare 1" height="500" src="http://farm4.staticflickr.com/3719/9227089111_aa692e9def.jpg" width="375" /></a> <br />
<br />
Summer is here, and with this season in Korea come the summer rains. I still haven't quite gotten used to the fact that rains here generally mean warmer temperatures, so when I look outside and see the rain falling and hear it spattering against the windows, I get in the mood for something warm, savory, and tomato-y.<br />
<br />
One recent rainy day, I cooked this lovely dish for dinner. I needed some good comfort food. Yes I confess, I was missing home--I suppose I should qualify that as "home-in-Santa-Barbara"--and this fantastic tomato seafood sauce over spaghetti, finished with fresh parsley and a hint of crushed red pepper flakes, always does the trick for my tastebuds and for my heart.<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/9229869506/" title="Pasta ai Frutti di Mare 2 by Apricosa Photography, on Flickr"><img alt="Pasta ai Frutti di Mare 2" height="375" src="http://farm4.staticflickr.com/3740/9229869506_896e5a539a.jpg" width="500" /></a><br />
<br />
Yum.<br />
<br />
Can you tell that twirled pasta with seafood is a theme with me? Try some of these recipes!<br />
<a href="http://www.apricosa.com/2010/03/linguine-with-seafood-fresh-fennel-and.html">Linguine with seafood, fresh fennel, and tomatoes </a><br />
<a href="http://www.apricosa.com/2011/01/spaghetti-with-artichoke-sauce-and.html">Spaghetti ai Carciofi con Scampi</a> <br />
<a href="http://apricosa.blogspot.com/2009/08/linguine-ai-frutti-di-mare.html">Linguine ai Frutti di Mare</a><br />
<a href="http://www.apricosa.com/2012/02/seafood-alla-puttanesca.html">Seafood alla Puttanesca on Capellini</a> <br />
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com2tag:blogger.com,1999:blog-8169908068581653572.post-47956163530506819212013-06-30T02:14:00.000-07:002013-06-30T02:14:57.717-07:00Dilled Shrimp and Tomato Toasts with Cucumber<a href="http://www.flickr.com/photos/apricosa/9171377915/" title="Shrimp and Tomato Toasts 3 by Apricosa Photography, on Flickr"><img alt="Shrimp and Tomato Toasts 3" height="500" src="http://farm6.staticflickr.com/5348/9171377915_ce31302c58.jpg" width="375" /></a> <br />
<br />
July is around the corner, and the weather sure is heating up here in Korea! Most days, between the soaring temperatures and the exhaustion after a long day of work, I don't feeling like cooking at all. Instead, I just putter around in the kitchen and see what I can create with whatever is on hand, pulling together easy nibbles when hunger hits.<br />
<br />
I've been craving dishes that are cool and refreshing, yet healthy and nutritious. Like this chilled salad of satisfying shrimp and juicy tomato in a creamy dill vinaigrette, served over crisp-toasted rye bread from my favorite local bakery. My parents, who just wrapped up two weeks visiting me here in Korea, were as delighted as I have been with OPS Bakery here in the Haeundae district of Busan. OPS sells some of the most authentic German bread I've tasted anywhere outside of Germany, and my father, the son of a Bavarian baker, would concur!<br />
<br />
The special days with my parents flew by all too quickly. We explored volcanic formations on Jeju Island, drank a little too much makkeolli and ate a little too much after long days of site-seeing in Seoul, and spent time resting either flopped on the floor of a jjimjilbang or over a simple bread and cheese dinner at home.<br />
<br />
With this lovely little lunch, all I needed was a simple accompaniment of cool cucumber slices sprinkled with sea salt and freshly-cracked pepper, just like my father so often prepares for lunches at home. I'm thankful for the happy memories we created while they visited, and I'm grateful for these tasty bites that helps to keep a little bit of them beside me even though they've returned back home to California.<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/9173599986/" title="Shrimp and Tomato Toasts 1 by Apricosa Photography, on Flickr"><img alt="Shrimp and Tomato Toasts 1" height="500" src="http://farm4.staticflickr.com/3801/9173599986_e4813591cb.jpg" width="500" /></a><br />
<br />
I didn't keep track of the exact measurements of my ingredients, but here is my best estimate of the recipe for you!<br />
<br />
<b>Chilled Shrimp and Tomato Salad</b><br />
1 cup cooked shrimp, coarsely chopped<br />
1 cup cherry tomatoes, chopped<br />
1/2 cup cucumber, finely chopped<br />
1-2 Tbs. creamy vinaigrette<br />
1 tsp. Dijon mustard<br />
1/4 tsp. dried dill<br />
Salt and pepper, to taste<br />
<br />
Mix all ingredients until evenly coated with dressing. Chill well, then serve immediately over toasts or mounded over a bed of salad greens.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com0tag:blogger.com,1999:blog-8169908068581653572.post-56245571523681377132013-05-03T02:18:00.000-07:002013-05-03T02:18:05.308-07:00Flourless Black Bean Espresso Brownies<div>
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<a href="http://www.flickr.com/photos/apricosa/8704294110/" title="20130502_Brownies 3 by Apricosa Photography, on Flickr"><img alt="20130502_Brownies 3" height="500" src="http://farm9.staticflickr.com/8402/8704294110_47766e4bee.jpg" width="375" /></a><br />
<br />
Brownies. I think these are something that most of us love. But, for the sane among us, they generally fall into the "enjoy sparingly" category. I'm here to tell you today, however, that it's time for total freedom and abandon. I bet that these delicious brownies will be the healthiest brownies that you will ever eat! Okay...is this something to get excited about or what? These brownies are high in protein and fiber, which is fantastic of course, but they are also flourless and dairy free (other than whatever's in your chocolate). It's kind of crazy, but <i>it just gets even better</i>: my recipe uses no added oil or butter, and I only add just a couple teaspoons of sugar. Whoa!<br />
<br />
Soft, espresso and vanilla-scented, crunchy-walnut-studded, chocolatey. These treats happily strike harmony between health <i>and</i> flavor! <br />
<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/8704294304/" title="20130502_Brownies 1 by Apricosa Photography, on Flickr"><img alt="20130502_Brownies 1" height="500" src="http://farm9.staticflickr.com/8398/8704294304_a3db286b46.jpg" width="375" /></a><br />
<br />
So, how do you get a luscious fudgy-like brownie that is totally
guilt-free? I took inspiration from an "amazing" flourless brownie <a href="http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html">recipe</a>,
which swaps out flour for black beans. I then replaced part of the
butter and sugar with applesauce--a common trick for paring down the
calories in quickbreads and muffins. And as it turned out I totally
forgot to add the rest of the butter, and serendipitously realized it
was perfectly soft and smooth without any butter at all! I do admit I
don't like my sweets glaringly sweet, so if you find your batter not
quite sweet enough (those not afraid of raw eggs, go ahead and
taste-test, I knooow you won't be able to resist!), you can increase the
sugar, but if you just want a pan of brownies that you don't mind
finishing half of on your own...ahem....then this recipe is good
as-is.<br />
<br />
<a href="http://www.flickr.com/photos/apricosa/8704294204/" title="20130502_Brownies 2 by Apricosa Photography, on Flickr"><img alt="20130502_Brownies 2" height="500" src="http://farm9.staticflickr.com/8541/8704294204_e6b4c7b7f6.jpg" width="375" /></a><br />
<br />
<br />
I couldn't wait to try these guys just minutes after
pulling them from the oven yesterday, but they definitely hold their
shape better as they cool. And if you pop them in the fridge and chill
them up (or heavens, cool, split, freeze, and make ice cream sandwiches
with them!) they'll take on an even denser consistency. Sigh... There's
only one more piece left...I need to make another batch soon. <br />
<br />
<b>Flourless Black Bean Espresso Brownies</b></div>
<i>For one 8x8-inch pan</i><br />
<i><br /></i>
1 cup soft-cooked black beans, completely drained<br />
1 Tbs. vanilla extract<br />
1/2 tsp. salt<br />
1 tsp. sugar<br />
2 ounces (55 grams) dark or semisweet chocolate, finely chopped</div>
1/2 cup apple sauce<br />
1/4 cup espresso or strong brewed coffee (plus more, as needed)<br />
2 eggs</div>
</div>
</div>
</div>
</div>
</div>
1/4 cup walnuts, coarsely crumbled</div>
<br />
Place beans, vanilla extract, salt, and sugar in the bowl of a food processor (or blender).<br />
<br />
Mix
the chocolate, apple sauce, and 1/4 cup espresso in a microwave-safe
bowl, and microwave, stirring occasionally, until melted.<br />
</div>
<div>
Add hot chocolate mixture to beans, and pulse until well mixed. Add more espresso, as needed, if mixture is stiff. Let the mixture
cool so that the eggs won't cook when you add them, then add the eggs
and blend until smooth.<br />
<br /></div>
<div>
Remove food processor bowl (or blender) from electric stand and stir in the walnut pieces with a spoon or spatula.</div>
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Line a small baking dish (8 x 8 inches for thin brownies)
with parchment paper and pour the batter over. (I actually had to use a larger pan, but my batter was thick enough to stay in place in the center of my pan without spreading too far.) Bake at 325 F (165 C) for 25 minutes. Cool
completely (a deeper chill will produce a denser consistency), then
slice and serve.</div>
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<br /></div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com1tag:blogger.com,1999:blog-8169908068581653572.post-9843109133345304482013-04-22T14:41:00.001-07:002013-04-22T15:00:56.601-07:00Yeongeun Jorim (연근 조림) Sweet and Chewy Lotus Roots<!--[if gte mso 9]><xml>
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</span></b><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></b></div>
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<b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><a href="http://www.flickr.com/photos/apricosa/8578486377/" title="IMG_4780 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4780 - edited" height="500" src="http://farm9.staticflickr.com/8389/8578486377_06275ca9f9.jpg" width="375" /></a></span></span></b></div>
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<b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">A </span></span></b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">month or so </span></span><b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">ago, I made this side dish for my very first dinner party here in Korea. Deciding to go take the plunge and prepare an all-Korean menu for the group of local Busanites that I'd invited, I was a bit nervous wondering if my cooking would make the cut with real Koreans. ^^</span></span></b></div>
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<b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">I got positive feedback on my dishes, which I'm sure my new friends would have given me whether or not they were real successes. However, <i>this</i> particular side dish, <i>yeongeun jorim, </i>received multiple rave reviews and was snapped up by my guests so quickly that I <i>knew </i>I had hit the mark with this one.</span></span></b></div>
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<b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">Though I usually don't have sweet dishes as part of the main meal, this side dish (<a href="http://en.wikipedia.org/wiki/Banchan">반찬 / banchan</a>) of<b> </b></span></span><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">chewy lotus coated with a sweet, sticky soy sauce glaze is actually a pretty fun contrast for flavor and texture when served as part of an array of Korean side dishes.</span></span></span></b></b></div>
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<b><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><br /></span></span></span></b></b></div>
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<b><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">I love how the saltiness of the soy sauce keeps the syrup from being cloying, and I've been enjoying this <i>yeongeun jorim</i> as a little snack when I am just craving something sweet!</span></span></span></b></b></div>
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<b><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><i>Yeongeun jorim</i> (연근 조림) literally means "lotus root simmer." The word for lotus root, </span></span></span></b></span></span><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><i>yeongeun</i>/연근, comes from the Chinese </span></span></span></b></span></span></span></b>蓮根</span></span></span></b> (<i>lián gēn</i>), while <i>jorim</i>/</span></span><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-weight: normal;"><span style="mso-bidi-font-weight: normal;">조림 is a pure Korean word referring to something that has been simmered or stewed in soy sauce. Here I use a dark syrup made from rice malt, which yields a great depth of flavor, but you could substitute it with corn syrup in a pinch.</span></span></span></b></span></span></span></b></b></div>
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<span style="mso-bidi-font-weight: normal;"></span><b style="mso-bidi-font-weight: normal;">Yeongeun Jorim (</b><b style="mso-bidi-font-weight: normal;"><span lang="KO" style="font-family: "Malgun Gothic","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Malgun Gothic"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">연근</span><span lang="KO"> </span></b><b style="mso-bidi-font-weight: normal;"><span lang="KO" style="font-family: "Malgun Gothic","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Malgun Gothic"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">조</span></b><b style="mso-bidi-font-weight: normal;"><span lang="KO" style="font-family: "Batang","serif"; mso-bidi-font-family: Batang;">림)</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">350g package of sliced (0.5mm thin), pre-boiled lotus root</span>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3 1-inch square pieces dried kelp (</span><span lang="ZH-TW" style="font-family: "Batang","serif"; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Batang; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">다시마</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">/dashima)</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 dried shitake mushroom</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4 cups water</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/4 C soy sauce</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3/4 cup rice malt syrup (known as </span><span lang="KO" style="font-family: "Malgun Gothic","sans-serif"; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: KO; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">쌀올리고당</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Malgun Gothic"; mso-fareast-language: KO; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">/<i>ssal oligotang </i>or </span><span lang="ZH-TW" style="font-family: "Batang","serif"; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Batang; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">조청</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">/<i>jo cheong</i></span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Malgun Gothic"; mso-fareast-language: KO; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">)</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sesame oil and toasted sesame seeds for garnish, optional</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place all ingredients in a pot and bring to a boil, then reduce
heat to a simmer and simmer for 2 hours, uncovered, until lotus slices are soft
and chewy, stirring occasionally to make sure lotus slices stay submerged and
cook evenly. (If water evaporates too quickly and you haven't yet achieved the desired degree of chewiness, add more water as needed.)</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span>During cooking, the water
will evaporate, and by the end of cooking, remove the kelp and mushroom and
continue reducing the sauce until it becomes a syrupy consistency. The lotus root is pretty forgiving, so it should be fine if you want to speed things up at the end and just boil the syrup down to finish it off.</span></div>
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<br /></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Remove from heat and gently stir in the sesame oil and garnish
with sesame seeds.<span style="mso-spacerun: yes;"> </span>Cool to room
temperature; store refrigerated.</span></div>
ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com1tag:blogger.com,1999:blog-8169908068581653572.post-423680503931823482013-03-20T00:54:00.000-07:002013-03-20T00:54:46.964-07:00Hallabong (한라봉), the Sweetest Orange<a href="http://www.flickr.com/photos/apricosa/8574409626/" title="IMG_4815 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4815 - edited" height="375" src="http://farm9.staticflickr.com/8239/8574409626_82e31db21c.jpg" width="500" /></a> <br />
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Some of the sweetest oranges you'll try, Hallabong oranges, a specialty of Jeju Island in South Korea, are a treat for the eyes and the tastebuds.<br />
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<a href="http://www.flickr.com/photos/apricosa/8574408864/" title="IMG_4812 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4812 - edited" height="375" src="http://farm9.staticflickr.com/8097/8574408864_ec310260df.jpg" width="500" /></a><br />
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Look for the characteristic, funky bump surrounding the stem. I wonder what makes the orange's bump?<br />
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<a href="http://www.flickr.com/photos/apricosa/8573317413/" title="IMG_4813 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4813 - edited" height="375" src="http://farm9.staticflickr.com/8507/8573317413_79f6d5a95b.jpg" width="500" /></a> <br />
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These oranges are in season from winter through early spring, so I'm seeing a lot of them here in Korea right now. After harvesting, the oranges are sometimes held back from the market for a time, allowing the acidity levels to fall and the sugars to develop until a desired flavor profile is attained.<br />
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<a href="http://www.flickr.com/photos/apricosa/8573317181/" title="IMG_4814 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4814 - edited" height="375" src="http://farm9.staticflickr.com/8240/8573317181_fe6d675544.jpg" width="500" /></a> <br />
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They peel so easily! Which is a good thing--a <i>really</i> good thing--if you are the hostess preparing fruits at the end of the meal, working under the watchful eyes of your guests. I'm no expert in actual fruit preparation, but I <i>have</i> learned that here in Korea, the way you prepare and present fruits in front of others, especially your elders and (potential) in-laws, is filled with meaning! One of my next goals in life is to master the art of cutting and peeling fruits the Korean way...yep.<br />
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<a href="http://www.flickr.com/photos/apricosa/8573316735/" title="IMG_4816 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4816 - edited" height="375" src="http://farm9.staticflickr.com/8387/8573316735_87ef065bc0.jpg" width="500" /></a><br />
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In Korea, these are grown primarily on Halla Mountain, or Hallasan (<span style="font-size: 115%;"><span lang="ko-Hang">한라산</span></span>), from which the oranges get their name.<br />
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<a href="http://www.flickr.com/photos/apricosa/8574409256/" title="IMG_4817 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4817 - edited" height="375" src="http://farm9.staticflickr.com/8111/8574409256_bc3782d5a0.jpg" width="500" /></a> <br />
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Keep on the lookout for these Hallabong oranges--are they available outside of Korea and Japan (there they are called <i>dekopon</i>)? In any case, don't forget your vitamin C; we're just coming out of winter and it's important to stay healthy!ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com5tag:blogger.com,1999:blog-8169908068581653572.post-89689410440608860002013-02-17T04:08:00.000-08:002013-02-18T22:24:15.323-08:00Squid and Vegetable Muchim (오징어야채무침) -- And How to Clean a Squid<br />
<br />
After 6 months of gallivanting about the globe (racking up well over 60,000 flight miles and sleeping in over 22 different places in that span of time), I've finally settled down in Busan, South Korea for this season. I've been crazy-blessed, getting to see so much of the world (thought my passport pages weren't going to last me!), but I have to say I am blessed once again to stay put now for a while.<br />
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As I try to recover from the whirlwind of 2012, I'm slowly finding energies again to do non-survival-activities, like cooking and photographing. Sadly my DSLR is back in California, being well-cared for by my parents, so I'm back to just point-and-shoot photography again. And, all my lovely dishes, linens, and tableware is also back home, packed up in storage, which does put a damper on my food photography. Sigh.<br />
<br />
But the culinary landscape has been absolutely a dream here in Korea!! One of these days I'll have to get my DSLR back again and start trying to do justice to all I encounter. I feel like I'm eating constantly, with the best <i>banchan</i>, tastiest stews, and delightful Euro-Korean baked goods everywhere. I'm doing my best to learn about what I am eating on a daily basis, and I'm hoping that one day I'll know these awesome dishes well enough to make them all myself.<br />
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<a href="http://www.flickr.com/photos/apricosa/8482058184/" title="IMG_4683 - edited by Apricosa Photography, on Flickr"><img alt="IMG_4683 - edited" height="640" src="http://farm9.staticflickr.com/8107/8482058184_ac62bd6415_z.jpg" width="480" /></a> <br />
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Taking things one at a time, I decided to recreate a tasty side dish (<i>banchan</i>) that I had for lunch a couple weeks ago. It's a bit like a salad of sorts, a mix of sauteed squid and fresh vegetables all tossed in an amazing spicy and tangy red pepper paste dressing, with the fragrance of roasted sesame and the fresh perilla leaves.<br />
<br />
I loved it just the way I've written the recipe below, but next time I might add more perilla leaves and perhaps use one more squid, or add in some other type of seafood for a medley of textures. <br />
<br />
But back to this particular version, here's what you'll need: Green cabbage, Swiss chard, fresh perilla (wild sesame) leaves, fresh squid, rice vinegar, roasted sesame oil, soy sauce, sesame seeds, Korean red pepper paste (<i>gochujang</i>), and sugar (forgot that in the photo!). <br />
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<a href="http://www.flickr.com/photos/apricosa/8468415023/" title="Ingredients - Korean Squid and Vegetable Side Dish by Apricosa Photography, on Flickr"><img alt="Ingredients - Korean Squid and Vegetable Side Dish" height="375" src="http://farm9.staticflickr.com/8232/8468415023_86dd7e7a6c.jpg" width="500" /></a> <br />
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Not having my trusty Trader Joe's nearby to sell me pre-cleaned and pre-cut squid, I entered into new territory and cleaned squid myself for the first time! Turns out it's pretty easy and fun to do, so if you ever want to get some fresh squid, don't be intimidated, just go for it!<br />
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<b>How to clean a squid at home in 6 easy steps:</b><br />
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1. Position your squid on the cutting board. (Ahem, see how easy this is?)<br />
2. Placing the knife below the eyes and above the beak (you'll find where the tentacles join together), cut through the body. (Oops...I cut through the ink sac!)<br />
3. Find the beak, and then cut it from the tentacles and discard it.<br />
4. Grab the mantle (large portion on the left in the photos) firmly with one hand and then with your other hand grab the head (region with the eyes) and pull the "guts" out of the mantle. Discard the eyes and the attached guts.<br />
5. Find the end of stiff quill within the mantle and pull it out. At this point, if you find there is any "gloop" still inside the mantle, scoop it out with a spoon. Briefly rinse the squid, if necessary.<br />
6. Finally, slice the squid as desired (I cut the mantle twice, lengthwise, then cut crosswise for a very coarse "julienne").<br />
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<a href="http://www.flickr.com/photos/apricosa/8488572560/" title="Squid Step-by-Step - edited by Apricosa Photography, on Flickr"><img alt="Squid Step-by-Step - edited" height="500" src="http://farm9.staticflickr.com/8227/8488572560_55cfaac169.jpg" width="468" /></a><br />
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Next, cut up your veggies. I won't elaborate much here, but it sure makes it easier when you fold the large leaves before slicing! (Oh and yes, I washed the cutting board between the squid and the veggies. You've got to be careful about cross-contamination in the home kitchen, you know.)<br />
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<a href="http://www.flickr.com/photos/apricosa/8488572348/" title="Vegetable Step-by-Step 2 - edited by Apricosa Photography, on Flickr"><img alt="Vegetable Step-by-Step 2 - edited" height="500" src="http://farm9.staticflickr.com/8509/8488572348_0a00b417f5.jpg" width="468" /></a><br />
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This kind of Korean side dish is called a "<i>muchim"</i> (pronounced moo-chim), which refers to anything that gets seasoned with this tangy red pepper paste dressing. I find it pretty addictive, and the great thing is, this kind of food is super healthy so everyone has permission to indulge!<br />
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2 fresh squid (오징어)</div>
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1 tsp. vegetable oil </div>
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5 leaves Swiss chard, cut in ribbons</div>
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10 perilla (wild sesame) leaves, julienned (깻잎)</div>
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1 ½ cups chopped green cabbage (양배추)</div>
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¼ cup gochujang (고추장)</div>
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3 Tbs. rice vinegar (현미식초)</div>
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2 Tbs. soy sauce (진간장)</div>
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2 Tbs. roasted sesame seeds (볶음참깨)</div>
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1 Tbs. roasted sesame oil (참기름)</div>
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1 Tbs. sugar (설탕)</div>
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Clean the squid
and cut into small strips (about 1 ½ inches long).<span style="mso-spacerun: yes;"> </span>Heat a little sesame oil a non-stick skillet
over medium-high heat and stir fry the squid until opaque and just cooked
through, about 1 minute.</div>
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Place the Swiss chard, perilla leaves, cabbage, and squid in
a large work bowl, then add the seasoning ingredients on top.<span style="mso-spacerun: yes;"> </span>With a gloved hand, mix until all ingredients
are thoroughly combined and everything is coated evenly with the seasoning mixture.</div>
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Serve as a side dish for a traditional Korean meal at home
or in your dosirak (lunch box)!<span style="mso-spacerun: yes;"> </span>Store
any leftovers in an airtight container, refrigerated.</div>
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<a href="http://www.flickr.com/photos/apricosa/8469510868/" title="Korean Squid and Vegetable Side Dish by Apricosa Photography, on Flickr"><img alt="Korean Squid and Vegetable Side Dish" height="375" src="http://farm9.staticflickr.com/8514/8469510868_5f9bd61250.jpg" width="500" /></a>ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com7tag:blogger.com,1999:blog-8169908068581653572.post-52037826714807093552012-12-27T23:17:00.000-08:002012-12-28T00:20:24.459-08:00Persimmon Breakfast Cake<a href="http://www.flickr.com/photos/apricosa/8317315612/" title="Persimmon Cake with Tangy Whipped Cream Topping by Apricosa Photography, on Flickr"><img alt="Persimmon Cake with Tangy Whipped Cream Topping" height="640" src="http://farm9.staticflickr.com/8492/8317315612_b2968c7ff0_z.jpg" width="424" /></a><br />
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This year my favorite Christmas present was getting to come back from Korea to spend Christmas in Santa Barbara with family--my parents, my sister and her kids visiting from the East Coast, and my brother. It was a special time, with me and my siblings all together for the holidays for the first time in years.<br />
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We enjoyed breathing in the incomparable sea air, smelling the refreshing smell of the chaparral, walking by the beach, resting by a crackling fire, cuddling with the little ones, and taking in the beauty of the family garden and of the Santa Barbara good life. Here in our garden alone we've got pomegranates, oranges, and tangerines in full season, with persimmons on the out and next year's avocados just coming in.<br />
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With my nephew and new little niece along, my sister asked if we could incorporate one of her new family traditions for her kids--having a birthday cake on Christmas day in celebration of the Christ Child's birthday. Since I'm the designated baker in the family, and since I'm usually responsible for preparing Christmas brunch, I thought I'd make her a more wholesome cake that would fit in at the breakfast table rather than as a dessert for later in the day. And didn't it turn out to be a delicious and festive birthday cake! Hearty from the whole wheat flour, low in fat and yet moist from the persimmon purée (thanks to my mom for prepping our persimmons!), and topped with a tangy, fluffy topping of non-fat Greek yogurt and whipped vanilla cream, this a cake you can feel good about indulging in, whether it be breakfast or any time of day.<br />
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Wishing you a very happy holiday season and all the best for a healthy and prosperous new year!<br />
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<a href="http://www.flickr.com/photos/apricosa/8316260523/" title="Persimmon Breakfast Cake by Apricosa Photography, on Flickr"><img alt="Persimmon Breakfast Cake" height="640" src="http://farm9.staticflickr.com/8356/8316260523_b52c6a6b60_z.jpg" width="424" /></a><br />
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<b>Persimmon Breakfast Cake with Fluffy Cream and Yogurt Whipped Topping</b><br />
<i>Adapted from David Lebovitz</i><br />
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<i><span class="il">For the cake</span> </i><br />
2 cups (280 g) whole wheat flour<br />
2 teaspoons baking soda<br />
1 1/2 teaspoons ground cinnamon<br />
3/4 teaspoon salt<br />
1/2 teaspoon freshly grated nutmeg<br />
1 cups (210 g) granulated sugar<br />
3/4 cup (4 ounces/110 g) melted butter<br />
1 2/3 cups (415 ml) <span class="il">persimmon</span> purée<br />
3 large eggs<br />
2 teaspoons vanilla extract<br />
1/4 cup (60 ml) brandy<br />
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<i>For the whipped topping</i> <br />
1/2 cup heavy whipping cream<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon sugar<br />
3/4 cup non-fat Greek yogurt <br />
1/4 cup (25 g) pecans, toasted and crumbled<br />
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Preheat the oven to 350°F (175°C). Grease a 10-cup
(2.5-liter) Bundt cake (or other shaped baking pan) with butter. </div>
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<div class="instruction">
In a large bowl, mix together the flour, baking soda,
cinnamon, salt, nutmeg, and granulated sugar. In a medium
bowl, mix together the melted butter, persimmon
purée, eggs, 2 teaspoons vanilla, and brandy.
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Make a well in the center of the flour, then add the
persimmon mixture and gently stir just until everything is
moistened.</div>
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Scrape the batter into the prepared pan and bake until a
toothpick inserted into the cake comes out clean, about 1 hour. Remove
from the oven and let cool 10-15 minutes until cake pulls away from the sides of the pan. Invert the cake onto a cooling rack and let cool completely, then transfer to a serving plate. (Can be made ahead; wrap in plastic wrap and store at room temperature 2 days or refrigerated if stored longer.)</div>
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<div class="instruction">
To make the whipped topping, place the heavy cream in a chilled bowl and beat on high. Just as soft peaks begin to form, add the vanilla and sugar and continue beating to mix in thoroughly. Place the Greek yogurt in another bowl, then gently fold the whipped cream into the yogurt in 3 separate additions.</div>
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Just before serving, spoon the whipped topping over the cooled cake and garnish with crumbled toasted pecans. Leftover frosted cake will keep for a day at room temperature or longer if refrigerated.ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com4tag:blogger.com,1999:blog-8169908068581653572.post-32646531756228892912012-11-26T23:48:00.001-08:002012-11-26T23:48:30.462-08:00Easy Thanksgiving Liver Paté<div class="MsoNormal">
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<a href="http://www.flickr.com/photos/apricosa/8222454917/" style="margin-left: 1em; margin-right: 1em;" title="Thanksgiving Liver Paté 1 by Apricosa Photography, on Flickr"><img alt="Thanksgiving Liver Paté 1" src="http://farm9.staticflickr.com/8350/8222454917_9e8552562d.jpg" /></a></div>
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<br />
Well hello everyone! I sheepishly admit it has been quite a while since I've last posted here...and oh, how I've missed it! The past half year has been an utter whirlwind of adventure, traipsing about the world for work, from Korea to Singapore to Germany to New York, with welcome breaks every now and then in California. I've seen countless national treasures throughout Korea, sat next to rock stars, met with world-renowned doctors, switched companies, been thwacked in the nose by a Hong Kong waiter, leveled up a time or two in my frequent flier program, and eaten my way around Taipei. It's been a life-changing season of discovery and growth, no doubt about it, and it's been a life that just six months ago I'd never have dreamt of experiencing.</div>
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<a href="http://www.flickr.com/photos/apricosa/8223530754/" style="margin-left: 1em; margin-right: 1em;" title="Thanksgiving Liver Paté 3 by Apricosa Photography, on Flickr"><img alt="Thanksgiving Liver Paté 3" height="500" src="http://farm9.staticflickr.com/8483/8223530754_e7d722a30a.jpg" width="500" /></a></div>
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With so much change, travel, and cross-cultural immersion in so short a time, I've been all the more grateful for the chance to return to my parents' home in Santa Barbara to catch my breath, rest, and celebrate Thanksgiving with my family this past week before I return to my new home and new company in Korea.<span style="color: #0000ee;"><u><br /></u></span></div>
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<a href="http://www.flickr.com/photos/apricosa/8222455675/" title="Thanksgiving Liver Paté 4 by Apricosa Photography, on Flickr"><img alt="Thanksgiving Liver Paté 4" height="500" src="http://farm9.staticflickr.com/8210/8222455675_5fb67d32e7.jpg" width="500" /></a></div>
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And though it's been a while since I've been able to do much cooking, once I got into the familiar kitchen, with all my favorite cooking tools at my fingertips, I slowly warmed back up (okay, getting burned by the oven a couple times in the process) and figured out I <i>hadn't</i> forgotten how to cook!</div>
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<a href="http://www.flickr.com/photos/apricosa/8223532264/" title="Thanksgiving Liver Paté 6 by Apricosa Photography, on Flickr"><img alt="Thanksgiving Liver Paté 6" height="500" src="http://farm9.staticflickr.com/8208/8223532264_0af00da3af.jpg" width="331" /></a></div>
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One of my favorite things I made this past week was this easy liver paté. Do you ever wonder what to do with the giblets after cleaning your Thanksgiving turkey? My family's never really been into the giblet gravy thing, so we often end up tossing these odds and ends. But when I saw the gorgeous, plump liver from our turkey this year, I had the sudden urge to transform it into a luscious paté. Foie gras might be out of the picture here in California right now, but there's nothing stopping you from making a tasty (and may I add, a very nutritious) poultry paté!</div>
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<a href="http://www.flickr.com/photos/apricosa/8223531902/" title="Thanksgiving Liver Paté 7 by Apricosa Photography, on Flickr"><img alt="Thanksgiving Liver Paté 7" height="331" src="http://farm9.staticflickr.com/8058/8223531902_5a25e54304.jpg" width="500" /></a></div>
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While many patés rely on animal fat for a smooth and glossy texture, I forgo much of the fat here and instead add a generous amount of soft-cooked onion. You'll love the flavor and the fact that this paté is good for you through and through! </div>
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<b>Easy Thanksgiving Liver Paté</b></div>
<br />
Scant 1 Tbs. butter <br />
1/4 onion, finely chopped (about 1/3 cup)<br />
1/3 cup raw poultry livers<br />
2 Tbs. brandy or cognac<br />
finely ground sea salt and black pepper<br />
finely ground nutmeg<br />
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In a small skillet, sweat the chopped onion in butter until translucent, then add the raw liver and sauté until cooked through (I kept the lid on for
the sweating and for the sautéeing to help things cook evenly through). Add the brandy and stir, raising heat to boil off alcohol and evaporate all
liquid.<br />
<br />
Transfer the liver mixture to a small blender (or narrow bowl--as I used an
immersion stick blender to more easily blend this small volume) and
blend until smooth. Season to taste with finely ground salt and pepper,
and a smidgen of finely ground nutmeg. Cover the paté and refrigerate until chilled.<br />
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<i>Serving suggestions</i>: This easy liver paté is delicious eaten simply spread on
slices of baguette. But you can add marinated artichokes, pickles, or other briny vegetables alongside for a tasty appetizer, or you can include a generous layer in your next sandwich (I'm thinking it'd be fantastic as a part of these <a href="http://www.apricosa.com/2010/01/homemade-banh-mi.html">banh mi sandwiches</a>)! <img alt=":)" class="emote_img" src="https://s-static.ak.facebook.com/images/blank.gif" style="background-position: 0px 0px;" title=":)" /> Yummy pate in about 15 minutes!ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com1tag:blogger.com,1999:blog-8169908068581653572.post-18504633179225227382012-09-03T23:18:00.002-07:002012-09-03T23:18:25.464-07:00The kongguksu that won me over<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdLtWWNGw1Zu0NLxmwsi67k4uMSnhjBSceQqxr5iK58XR1lC4C9j1OtyfQsi3m3B4tNa8IebxA6faL9AFTHRQfhJ0sMkY_nGcpr8-S15NL1YkzBWgISV3qNffhSfJYxYAjLwo2l44FtE/s1600/100_0779+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdLtWWNGw1Zu0NLxmwsi67k4uMSnhjBSceQqxr5iK58XR1lC4C9j1OtyfQsi3m3B4tNa8IebxA6faL9AFTHRQfhJ0sMkY_nGcpr8-S15NL1YkzBWgISV3qNffhSfJYxYAjLwo2l44FtE/s640/100_0779+-+edited.jpg" width="640" /></a> <br />
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I've always thought Cicero's proverb "<i>cibi condimentum esse famem</i>" is pretty true, and when discussing the flavors and merits of a meal, I'm wont to comment that "hunger is the best sauce." Hasn't it been your experience, too, that after eating a really big multi-course meal, whatever comes at the end of the meal has to be truly amazing to get glowing approval from your taste buds? There have been only two instances in my life where the last dish stood out to the point that set me raving over it. The first was a fried rice with uni sauce served after a huge dim sum meal at Koi Palace in Daly City several years ago, the second, which I want to tell you about today, was this 콩국수 (kongguksu) that I ate in Busan a few weeks ago.<br />
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The meal started gently and innocently enough at first, with a light dish of shredded raw skate and vegetables in gochujang sauce. (The colors and flavors were beautiful, but texture-wise it was quite shocking how <i>crunchy </i>raw skate is!!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBY_MhAUQIk9fEp4AcTJ4zpBa06d-fjiOJyDT4gL1sUN2WrDvNdSIu0dNf2SkB5nmXyuruPCOvOnTaKPe6HF98BBPhdnzTPaXpG4dcLdcQvw_HgOam-MliwTU5s8jQk_q_u5DV4Mu-KA/s1600/100_0756+-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBY_MhAUQIk9fEp4AcTJ4zpBa06d-fjiOJyDT4gL1sUN2WrDvNdSIu0dNf2SkB5nmXyuruPCOvOnTaKPe6HF98BBPhdnzTPaXpG4dcLdcQvw_HgOam-MliwTU5s8jQk_q_u5DV4Mu-KA/s640/100_0756+-+edited.jpg" width="480" /></a></div>
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What followed, then, was a feast of (g)astronomical proportions, including crispy-fried green mountain vegetable and tiny, crispy-fried crabs (just as tasty as popcorn!), various namuls (gosari, hobak, and kongnamul), abalone (<span class="short_text" id="result_box" lang="ko"><span class="hps">전복)</span></span> and other mollusks, fried slices of ojingeo soondae (오징어 순대, rice-stuffed squid)... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCjg7V5C3HI5oVm20q2CT4KrHo0X16YiaGIRiHxa8Xjmdvq16Dfv4C2ZetbZM06Q_RvsLWLIzCAfA8-poKydTNkONmQuRkpYMpmIVeUXITz3Qc0SukovcIAuXoWKDiXzM-vBaNu-BjVw/s1600/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCjg7V5C3HI5oVm20q2CT4KrHo0X16YiaGIRiHxa8Xjmdvq16Dfv4C2ZetbZM06Q_RvsLWLIzCAfA8-poKydTNkONmQuRkpYMpmIVeUXITz3Qc0SukovcIAuXoWKDiXzM-vBaNu-BjVw/s640/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan.jpg" width="412" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uKIz5ipHIXMQf5gQUxoUK8TCwrCcUNngSrCDuxJGnpRmT31TIdkIFHpVCCdFx_covzD4Q1BcXVrwrzrLilQARMEQFESjSmCkmKAENiMDuqmkJX6D-7LYZU0niFkX7ApKaCq7i8Fwv0A/s1600/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan+2.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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...as well as gungjung ddeokbokki (<a href="http://www.apricosa.com/2011/08/from-korean-kitchen-gungjung-ddeokbokki.html">궁중 떡볶이</a>), kimchi dubu (김치 두부, pan-fried tofu with kimchi-pork stir fry), a couple of types of broiled fish, hongeo samhap (<a href="http://www.enjoymarket.kr/en/market/mk_food_view.jsp?se_type=&se_string=&se_perpage=10&seq=0&idx=31&Gubn=">홍어삼합</a>, a triumvirate of steamed pork, kimchi, and fermented skate), various fried "pancakes" (전), and several other dishes that I simply cannot remember now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uKIz5ipHIXMQf5gQUxoUK8TCwrCcUNngSrCDuxJGnpRmT31TIdkIFHpVCCdFx_covzD4Q1BcXVrwrzrLilQARMEQFESjSmCkmKAENiMDuqmkJX6D-7LYZU0niFkX7ApKaCq7i8Fwv0A/s1600/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uKIz5ipHIXMQf5gQUxoUK8TCwrCcUNngSrCDuxJGnpRmT31TIdkIFHpVCCdFx_covzD4Q1BcXVrwrzrLilQARMEQFESjSmCkmKAENiMDuqmkJX6D-7LYZU0niFkX7ApKaCq7i8Fwv0A/s640/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan+2.jpg" width="418" /></a></div>
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Not realizing how many courses this meal was going to be, I'd eaten well past
the point of satiety (I couldn't <i>not </i>try everything that came out to the
table!) by the time the second-to-last dish was presented. And when I saw what it was, I thought <i>no problem, I don't even like kongguksu anyway</i>. You see, I had had kongguksu before, thought I knew what kongguksu was like, and thought I could just politely taste this for show and then not bother with the rest of it.</div>
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But, after loosening the nest of noodles in the chilled soybean milk sauce, tightly twirling a few strands of noodles thickly coated with ground sesame powder and cucumber slivers around my chopsticks, and carefully transferring the bundle to my mouth, things changed. This kongguksu was nothing like I'd experienced before. I actually liked it! No, I <i>loved</i> it! I spooned up some of the thick, cold soybean broth made just moments before in-house. With an amazing texture and nutty flavor from the bean and sesame combination, I could not help but finish the whole bowlful. Forget that I'd already eaten a huge feast and this kongguksu was enough to be a meal on its own; <i>it was that good</i>. I am officially now a fan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwRvfleKAYoJb61tg-VURIN8VfcwoyRg0iHvP8JzJjuz0RUH-MX0HEX50YHFipIQ2LhGZIqk9Uau3TjZw-3-OhfyLu4MSxLcX4iPH0UdncIZzfSp5YesXH9jLYhba3ztCKzqWIIIX17E/s1600/100_0780+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwRvfleKAYoJb61tg-VURIN8VfcwoyRg0iHvP8JzJjuz0RUH-MX0HEX50YHFipIQ2LhGZIqk9Uau3TjZw-3-OhfyLu4MSxLcX4iPH0UdncIZzfSp5YesXH9jLYhba3ztCKzqWIIIX17E/s640/100_0780+-+edited.jpg" width="480" /></a></div>
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Accompanying the kongguksu course was some of the best chonggak kimchi I've ever had...young white Korean radishes with their green tops on. Crunchy, slightly sour from the fermentation, and fresh and spicy, the chonggak kimchi perfectly accompanied the creamy, soft and chewy noodles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCjg7V5C3HI5oVm20q2CT4KrHo0X16YiaGIRiHxa8Xjmdvq16Dfv4C2ZetbZM06Q_RvsLWLIzCAfA8-poKydTNkONmQuRkpYMpmIVeUXITz3Qc0SukovcIAuXoWKDiXzM-vBaNu-BjVw/s1600/Tongnamu+House+-+%ED%86%B5%EB%82%98%EB%AC%B4+%ED%95%98%EC%9A%B0%EC%8A%A4+-+Log+House+Restaurant+Busan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Yes, the kongguksu and chonggak kimchi combination was truly spectacular, standing out even after all those dishes that were served.<br />
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If you're ever in Busan and looking for a fantastic meal from start to finish, I recommend heading to 통나무 하우스 ("Tongnamu House," or literally "Log House"), at <span class="pp-headline-item pp-headline-address" dir="ltr"><span>210-11 Oncheon 1(il)-dong, Dongnae-gu, Busan, South Korea.</span></span>ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com4tag:blogger.com,1999:blog-8169908068581653572.post-2269511517763596332012-08-16T07:00:00.000-07:002012-08-16T07:22:11.721-07:00Korean broiled mackerel and seaplant set lunch<div class="separator" style="clear: both; text-align: left;">
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In June, work took me to Seoul for a week. You can bet I took the opportunity to visit some places that I'd missed on my trip there last summer!</div>
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Besides seeing Chandeokgung and Jongmyo (hurray for getting to see a UNESCO world heritage site!), I had the chance to spend a morning at Gyeongbokgung, a palace with extensive beautiful gardens but buildings sadly destroyed over the centuries and now in various stages of reconstruction. The cool, overcast weather was a welcome relief from the soaring temperatures even at that point in early summer, and I had a lovely time walking through the gardens and seeing some of Korea's national treasures, like the chimneys of Amisan.</div>
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Afterwards, I stopped by a little restaurant tucked away in a quiet corner near the Samcheong-ro and Sajik-ro intersection and enjoyed a fantastic 해초고등어 (<i>haecho godeung-eo</i>) set lunch of broiled mackerel and fresh sea plants (plus the customary assortment of kimchi and side dishes). Wow, that meal was definitely one for the books--I'd say it ranks among my top favorites from the whole summer I've spent here in Korea.<br />
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The ajumma serving my meal showed me how best to enjoy the food. First you place a wide piece of 쇠미역 (<i>soi-miyeok</i>, seaweed) on the plate and add a dab of 전어젓갈 (<i>jeon-eo jeotgal</i>, salted and fermented shad paste), then a few pieces of 꼬시래기 and 톳 (<i>kkosiraegi </i>and <i>tot</i>, delicate types of seaweed), followed by a chunk of the 고등어 (<i>godeung-eo</i>, mackerel). Then you roll it up with your chopsticks and eat the bundle in one satisfying big bite!<br />
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Such a perfect lunch after a long morning of walking through the Gyeongbokgung palace and gardens! Munching on the healthy vegetables (both from land and from sea) and the deliciously savory broiled mackerel, I sat there in peaceful contentedness on my floor mat at the low table--shoes off, of course--and I couldn't have been happier. Well, perhaps I could have, with the addition of a few select loved ones to share the joy of the meal with me!<br />
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Since none of you were able to sit down to the meal together with me, I made sure to ask the ajumma all the details of what was on the table, so I could tell you about it. Here's what was for lunch!<br />
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If you're ever in the neighborhood, check out Restaurant "HaeWooRi" (<span dir="ltr" id="place-title"><b>해우리</b></span>) at <span dir="ltr">대한민국 서울특별시 종로구 중학동 14.</span><br />
<span dir="ltr">This 해초고등어 (<i>haecho godeungeo</i>) set lunch was 11,000 KRW.</span>ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com2tag:blogger.com,1999:blog-8169908068581653572.post-84281865010295898742012-08-10T10:42:00.000-07:002012-08-10T10:42:57.204-07:00I haven't forgotten<div style="text-align: center;">
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A couple weeks ago, I ended up being generously provided with an apartment in Busan to use as my home base in East Asia. While I've thoroughly enjoyed my work travel, it really does feel good to have a space to crash and feel at home in between jaunts! One of the first things I did after getting settled in the apartment was to go grocery shopping and then cook myself a meal. After eating out of restaurants for longer than I ever imagined I ever would, it felt a little strange to be back in a kitchen. But the kitchen I have here is quite lovely, and fortunately, I haven't forgotten how to cook. (I'm only partly kidding on that last bit.)<br />
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Having been eating either Taiwanese or Korean food for almost every meal since the end of June, it was a little hard though to cook something "Western," so I pulled out one of my go-to dishes, a fried rice with onions, carrot, cabbage, and egg. Except this time, I changed it up using barley instead of rice and adding chunks of meaty king oyster mushroom and one of my favorite vegetables, soybean sprouts (콩나물). Delicious!<br />
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I made so much that I ended up with plenty of leftovers. So for breakfast the next day, I treated myself to what you see here: a plate of fried rice, plenty of crispy, salty, sesame-flavored 김 ("kim," or seaweed laver), and, the crowning touch, some beautiful kimchi that I picked up at the Shinsegae Food store that just opened up in my apartment complex. Yes, kimchi at breakfast is seriously one of the most awesome things about life here. Oh, and the views aren't bad either.<br />
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<i>Views in and around my new neighborhood.</i></div>
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The guy at the kimchi counter was such a help--probably amused by the foreign girl wanting to buy kimchi, but I've got to tell you, it was item #1 on my shopping list that day. Trying out my very limited Korean, I asked for a few different types, and, whether it was out of fear that I'd not really like it and regret my purchase, or out of pride as the kimchi-maker, he made sure I tried each one before buying, telling me to say "ah" and then personally popping the kimchi straight into my mouth. He also made sure I understood that he made the 배추김치 (Napa cabbage kimchi) only 3 days before and the 총각김치 (chonggak kimchi) 1 month ago. Very important details here, you know!<br />
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After weighing out and pricing the kimchi I had ordered, he tucked in a few extra pieces as "service" (meaning "on the house"). I ended up getting a couple other items on that same trip as "service," but if you had seen the grocery bill, you'd realize they could definitely afford it. With prices like what they charge, it's much cheaper to just go out to eat at a restaurant!<br />
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<i><span lang="KO" style="font-family: "Malgun Gothic","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Malgun Gothic"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">연근들깨무침</span> (yeon-geun deulkkae muchim)</i></div>
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<i>Crunchy lotus root, cucumber, and carrot slices in a creamy deulkkae sauce. One of the side dishes I was given as "service."</i></div>
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Something I've come to love about grocery shopping in Korea is how the staff here say "lass es Ihnen schmecken" whenever you pick something out from their grocery department and add it to your basket. Okay, so they don't <i>literally</i> say that, but they do say something in Korean that means the same thing: "may it be tasty for you." I can understand it when they say it, but I don't know how to actually say it myself. Any of you, my readers, know what they might be saying? I often feel like a baby, learning language first by listening comprehension. I suppose if I continue to live in Korea, after a couple years maybe I'll be able to start speaking! Who knows...<br />
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Sorry I haven't got a recipe this time...but just fry up the ingredients I've listed up above in a little sesame oil, and season to taste with soy sauce. And (though it's more Chinese-style than it is Korean), I like to use a little oyster sauce for the saltiness, and black pepper for some kick. Absolutely fantastic when you wrap up a bite of it in a piece of kim!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9uYSvdOHitBqRHQ3JusoQS4nTLyke_8w0kc5kRK6U8RxENaszb-gFPcbhxcLbblEdZRIiGoGo3G-ztpJc47-lSwZQExZtyTjglANjFOF-9uT0y-oeXH8vvq8pJYAxgNB-pD4iL7rdts/s1600/100_1056+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"></a> </div>ericahttp://www.blogger.com/profile/16091864503693806315noreply@blogger.com9