Feeds:
Posts
Comments

Archive for July, 2013

IMG_2582

In my graduate program, we had a handful of students from Seoul, South Korea who had civil servant backgrounds. I served as a “conversation partner” for one of my classmates and quickly became friends with him and his wife. I don’t recall ever tasting kimchi prior to meeting my Korean friends. I had never been to a Korean restaurant and the fermented cabbage dish was not on my radar until Seongmo and his wife, Bora prepared beef bulgogi and kimchi for me to take home to my family in Iowa over Thanksgiving break. I never got the recipe from Bora, but one taste of the spicy, funky, salty, and pickle-y cabbage and I was hooked. I’m a fan of big, bold flavors and you can’t get much bolder than kimchi.

I’ve not made true kimchi before – though I’m eager to try Edward Lee’s recipe in his recent book, Smoke and Pickles, I have made Mark Bittman’s quick approximation of it. The kimchi for this simple stir-fry can be made the day before, instead of months before, doesn’t require hard-to-find ingredients, and still tastes spicy and salty, if not quite as fermented-funky.

Unfortunately my sous chef doesn’t like kimchi (or pickles or eggs). That’s about all he won’t eat so I’m really not that constrained. I love it though, and we recently received a head of napa cabbage in our CSA, as well as sirloin steak, so I made this dish. Chris suffered through about half of his bowl before rounding out his meal with cheese and crackers. I had my fill of kimchi and rice that week.

So here’s the recipe – I recommend making the rice and kimchi the night before you want to eat this – then for dinner all you have to do is quickly stir-fry the beef, then stir-fry the rice and add the kimchi. Easy and delicious, if you are into spicy, pickle-y things, but I still encourage you to befriend someone who knows how to make real kimchi.

Note for vegetarians: if you aren’t into beef, still make the rice and kimchi stir-fry, and serve with a fried egg.

Kimchi Rice with Beef, from The Food Matters Cookbook by Mark Bittman

serves 4

  • 1 small head napa cabbage (about 12 oz), cored and shredded (note my cabbage was closer to 24 oz. I upped the spices a bit and just ended up with a higher kimchi to rice ratio)
  • one bunch (6) green onions, chopped
  • 2 T. minced garlic
  • 1 T. minced ginger
  • 1 T. red chile flakes (I used about 3/4 T. in the hopes of lowering the spice for Chris)
  • 1 T. sugar
  • 2 T. soy sauce
  • 3 T. vegetable oil
  • 8 oz. beef flank or skirt steak (I used sirloin) very thinly sliced
  • 2 c. cooked brown rice

Put the shredded cabbage in a colander and toss it with 2 tablespoons of salt. Let it sit in the sink or over a bowl until it wilts, at least 2 hours. Rinse the cabbage and pat it dry.

Combine the green onions, garlic, ginger, red chile flakes, sugar and soy sauce in a bow or large jar. Toss the spice mixture with the cabbage. Make the kimchi at least a few hours and up to several days before you want to serve it. It will get stronger as it sits.

When the kimchi is ready, put a large, deep skillet over medium-high heat until it begins to smoke. Swirl in 2 tablespoons of vegetable oil and add the beef. Cook about 2 to 3 minutes until it is seared but still pink inside, about 2 to 3 minutes, stirring occasionally. Remove the beef from the skillet and set aside.

Add the remaining 1 tablespoon oil to the skillet. Swirl it around and add the rice, breaking up any clumps and stirring it into the oil. When the rice is added, cook, stirring frequently, until rice is crisp, 3 to 5 minutes. Return beef to pan and add kimchi. Serve hot or at room temperature.

Read Full Post »

IMG_2576

While we are back to hot and humid weather this week, it’s been kind of a weird summer in Louisville weather-wise. We’ve had a lot of rain and cooler-than-usual temperatures. The sous chef and I have been trying to take advantage of our back deck as much as possible by eating outdoors. What could be better than eating outdoors than eating outdoors with good friends who just moved into the neighborhood?

Chris and I had the good fortune to welcome two good friends into the neighborhood over July 4th weekend. We just bought a house last August and it is difficult to keep yourself well-fed while moving your life from one side of town to another. We invited our friends over for dinner on their moving day to make things a little easier on them and welcome them to the neighborhood.

After much deliberation and a trip to the Beechmont Open Air Market, I decided to use some CSA zucchini in this pasta dish. I also made quick, refrigerator pickles, garlic bread, chopped salad, and raspberry-peach crumbles. The pasta was really good and came together pretty quickly. It was not overly heavy – good for a summer evening, but filling, fresh-tasting, and seasonal. he evening was pleasantly warm, the food was great, and the company was even better. Justin and Mal – we couldn’t be happier to have you nearby (and not just just to help us with home repair issues, Justin).

“Baked Shells with Zucchini, Gouda, and Herbs” from from Faith Durand’s Not Your Mother’s Casseroles

Serves 6

  • 1 large zucchini, grated
  • 2 t. salt
  • 1 lb. small or medium pasta shells
  • 2/3 c. pine nuts
  • 1 c. plain yogurt ( I used whole milk)
  • 1 large egg, beaten
  • black pepper
  • 1 1/3 c. grated Gouda cheese
  • small handful of flat-leaf parsley (about 1/4 c.), minced
  • 2 large springs fresh mint (leaves only), minced
  1. Preheat oven to 375 degrees and lightly grease a 9X 13 in. baking dish with olive oil.
  2. Place the grated zucchini in a bowl and stir in the salt. Set aside.
  3. Fill a large pot halfway with water. Salt generously (maybe 1/4 c.) and bring to a boil. Add the pasta and cook for about 2 minutes less than recommended by the package directions. Drain, return to the cooking pot, and set aside to cool slightly.
  4. Heat a small skillet over medium heat and add pine nuts. Cook carefully for  2 to 4 minutes, shaking the pan to keep them from burning. Cook until golden brown. Remove from heat and set aside.
  5. Stir the yogurt and beaten egg together in a small bowl and season well with black pepper. Drain off as much water as possible from grated zucchini and blot dry with a paper towel.
  6. When pasta has cooled slightly, stir in zucchini, pine nuts, yogurt mixture, and about 1 c. of the grated Gouda cheese. Stir in parsley and mint. Spread in the prepared baking dish. Sprinkle the top with remaining cheese.
  7. Bake uncovered for 30 to 35 minutes, or until cheese on top has melted and pasta is lightly golden. Serve.

Read Full Post »

chicken n quinoa 2

In my last post I promised to provide the quinoa recipe that accompanied the skillet chicken in that same week. Well – one week turned into three. In reality, the last month was pretty crazy. I spent a total of nine and a half days in the office in June. Between May and June, I flew to Charlotte, NC; Des Moines, IA; Chicago; San Diego; and Vancouver. There was also a lovely wedding in Chapel Hill, a milestone birthday party for my sous-chef-for-life, a surprise visit from his parents, and a case of bronchitis. I’m glad things have calmed down a bit.

Here’s a great quinoa recipe that makes a tasty side dish to the chicken I posted last time, or a light meal on its own.

Quinoa with Black Pepper, Brown Butter, and Swiss ChardAdapted slightly from “Quniona with Black Pepper, Brown Butter, and Arugula” from Cook This Now, by Melissa Clark

Serves 2-4

  • 1 c. quinoa
  • 2 T. unsalted butter
  • 2 garlic cloves,  minced
  • about 4 oz. swiss chard (4 c.), or another green, like arugula or spinach
  • 3/4 t. kosher salt
  • 1/2 t. ground black pepper

1. Bring a large pot of salted water to a boil. Add quinoa. Cook about 10 to 12 minutes until tender. Drain well.

2. Melt butter in a medium skillet over medium heat. Cook until the butter begins to turn brown, about 2 minutes. At this point it will burn quickly so keep an eye on it. Stir in the garlic and cook for 30 seconds. Add swiss chard (or other green), 1/4 t. salt, and pepper. Cook, tossing until greens are wilted. Stir in quinoa and remaining salt. Serve

Read Full Post »