Ssam-Bap Night

We are getting more adventurous in The Sofritto kitchen. Recently I enjoyed a thrilling/delish lunch at Honey Pig, and knew I had to continue my Korean cuisine journey.

In order to pull together an authentic Ssam-Bap (marinated & grilled ribeye slices wrapped in redleaf lettuce), I needed to pick up some gochujang. Gochujang is a sweet & spicy red pepper paste - Its divine! Apparently it will come in handy for kimchi fried rice or a kimchi soup that was just featured on NPR. I trolled online for recipe ideas for Korean Pancakes & for the basics of Ssam-Bap. Since I'm still a novice, I decided to follow a ssam recipe from Jihye Chang and Epicuirious' pancake recipe.

In all, it was a hit. Next time I'll make the marinade & slice the bool kogi myself, instead of relying upon Trader Joes. The pancakes were light as air, and a perfect addition to the meal. I added a little cilantro and kimchi to each eggy bite. My fav ssam was beef-rice-kimchi-fresh radish; my husband loaded his ssam with beef-rice-gochujang-rice-kimchi; and my son actually demolished his plate - only a few grains of rice remained. Culture through food - love it!

Eating Local: Roast Chicken w/ Beets & Chipotle Chèvre

Last weekend we made another trip to Breezy Willow Farm. After greeting the chickens, sheep, and alpacas, I picked up some beets, garlic, onions, & a whole chicken. Most of my DDC meals are made on Saturday or Sunday, and to make this a bit more challenging, I wanted to see if a little Sunday prep would help me pull this meal together quickly on a week night. Here's what I did:

Sunday: - spatchcock chicken, saved spine for chicken stock - marinade chicken in olive oil, garlic sage & thyme in a plastic freezer bag - scrub beets

Tuesday: - roast chicken - roast beets - eat

Ingredients: - chicken spatchcocked - 3 large beets, scrubbed - 4 cloves of garlic, crushed - fresh sage & thyme - 2 onions, thick sliced - olive oil - salt & pepper - cherry glen chipotle chèvre

Method: - marinade the chicken in olive oil & herbs 24-48 hours (no salt) - preheat the oven to 450 - place the thick cut onions on a large metal rimmed baking sheet - remove the chicken from the plastic bag, and onto the onions. slide the garlic & herbs under the chicken skin - discard the rest of the oil & juices - salt & pepper the chicken, both sides - on second baking sheet, put the beets into foil, drizzle with olive oil, season with salt, pepper & rosemary - roast the chicken & beets for 45-60 mins, checking at 45 mins for doneness. The chicken thigh temp should be 175, carryover cooking will take it to 180 - the beets are done when a fork easily slides in & out. My beets were softball-size and needed 60 minutes. Remove the beet skin by allowing them to steam for 10 mins after they finish cooking, then stuff off the skin with a fork. Or just use a peeler - but be careful! Slice and serve with goat cheese. garnish with a drizzle of olive oil & sea salt

I was surprised at how easy Tuesday dinner came together. Just a little bit of planning resulted in a fabulous dinner that was enjoyed by all. My three year old (4 next week!) was particularly taken with our discussion about how beets turn EVERYthing pink!

Instead of a glass of wine, which easily turns into a bottle of wine, we opted for one of my husbands homebrews. This particular set of beer ingredients came from very dear friends that we wish we could see - and drink beer with - more often!

Vegetable Drawer Macaroni & Cheese

My fridge is bursting at the seems with winter veg. Beets, broccoli, kale, chard, carrots, and parsnips - oh my! A great way to clear out space - make a mac & cheese with loads of vegetables. Here's how I made my hodge-podge veggie mac:

Ingredients:

• bunch of chard, washed, stems removed & chopped, leaves chopped
• broccoli crown or bunch of broccolini, chopped
• 1 lbs mushrooms, sliced
• 2 shallots, diced
• 3 cloves of garlic, smashed
• 1/2 cup of shredded gruyere cheese
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of shredded pecorino romano
• 1/4 cup panko bread crumbs
• olive oil
• 5 tbsp butter, 2 diced
• 1 cup half & half
• 1 cup milk
• fresh grated nutmeg
• pinch of ground cayenne pepper
• 1/4 cup of flour
• salt & pepper
• 1 package of dried pasta, like orecchiette
• basil chicken sausage, optional, pan-seared

Method: For the veggies & pasta:

1. preheat oven to 425
2. get water boiling in a pasta pot, cook noodles according to package instructions
3. in a large pan, sauté all of the vegetables in olive oil, cook until fork tender (not mushy), season with salt & pepper, grate a pinch of nutmeg over the veg
4. transfer the vegetables & pasta to a baking dish

For the béchamel:

1. in a small sauce pot melt 3 tbsp of butter with a drizzle of olive oil
2. over low heat, add 1/4 cup of flour & whisk
3. when the roux is yellow slowly whisk in the half/half and milk
4. grate in a pinch of nutmeg, season with pepper & cayenne
5. add grated gruyere & cheddar
6. pour into veg/pasta mix & gently incorporate

Pull it together:

1. cover the mixture with panko & pecorino, then add the cubed butter
2. bake for 15-20 mins
3. while the pasta bakes, sear the sausage until brown & crispy
4. plate everything & top with some dried oregano & red pepper flakes

I love to clear out the fridge with a dish like this. It's full of great veg that's often neglected. Something about the creamy white sauce makes every bite amazing. Though my husband would scoff at my "optional" rating of the sausage, it really is. This makes for an easy vegetarian meal, and if he wants to cook the side of meat, then all the better!

Banana (chocolate & pecan) Muffins

My favorite day to bake is Sunday - and this morning I'm making banana muffins.

Ingredients:

• 3 overripe bananas
• 3/4 cup of chopped pecans
• 3/4 cup of semi-sweet chocolate chips
• 1/2 cup of sour cream
• 3/4 cup of sugar
• 1/2 cup of butter, melted
• 1 egg
• 1 & 3/4 cup of flour
• 1/4 tsp salt
• 1 & 1/2 tsp baking powder

Method:

1. preheat oven to 350
2. melt & cool butter
3. mush & whip bananas & sugar
4. add vanilla, sour cream, & cooled butter to bananas then mix
5. sift flour, baking powder & salt into banana mixture
6. stir in pecans & chocolate chips
7. either using silicone muffin cups or paper liners, fill muffin cups 3/4 full
8. bake for 25 mins, or until a toothpick comes out clean
9. cool on a wire rack

After cooling for 5-10 mins, dig in! Not to mention, these happen to go great with a cup of bold coffee. Because most recipes make enough batter for more than 12 muffins, switched to silicone baking cups. They are dishwasher safe & allow me to bake the muffins (or cupcakes) without a muffin pan. For this recipe, I lined up 15 muffin cups on a rimmed baking sheet, that would have held 18 cups easily.

In the past I've used this base recipe to create blueberry muffins, banana walnut muffins, and pumpkin muffins. I love baking this time of year. Maybe next week I'll try out apple & cinnamon muffin.

I

Most weekdays begin with me gulping down a big cup of coffee & milk before I head out the door, but not on Fridays. Friday begins with my beloved moka pot. This stovetop percolator fills the house with a distinct coffee aroma, and makes my heart sing. My moka pot is not complete with out my aerolatte. A few years ago a friend intruduced me to the wonders of this little wand. It was the best $20 I spent that year, seriously. Steamed, frothy milk + moka pot coffee = bliss.

I've noticed that the milk froths & foams better under certain conditions:

1. use part 2% and part half/half (easier than buying whole milk)
2. while the moka pot percolates,preheat the milk, either in the microwave (big mug 45 seconds, 25 for a small), or stove (don't boil it, just keep stirring until you see little bubbles)
3. pour the milk into a frothing pitcher, unless your cup is large enough (mine aren't)
4. using the aerolatte, lower into the lower part of the milk & agitate
5. once it starts to create bubbles, start frothing the upper portion (just a few seconds)
6. pour your coffee into a mug & top with the frothy milk

The Pour:

We all have different coffee requirements. My sister is partial to her French press, my husband loves it cold, and my Nana loved it black and so hot you couldn't hold the mug. I adore my moka pot. Last year I retired one and gave it to my son, who now serves me coffee from his "grill." mmmmm - grilled coffee!

What's your fav way to consume coffee?

Seared Scallops & Cranberry Beans

My weekend isn't typically filled with long hours in the kitchen. Often, I'll find a quick cooking protein (sea scallops) and pair it with something that needs little attention (beans). This meal starts with soaking dried beans over night, and then slow cooking them on the stove in water, veg & dried herbs. If you're short on time, skip the dried beans & used canned beans - just don't forget to rinse & drain the, before adding them to your pot to warm through. I prefer the dried beans because I don't have to mess around with the whole BPA in the lining of the cans, or the solution they're processed in. We all have our "causes" and since we're a bean-loving family I think it's important to minimize the risks. A few months back i wrote about how easy it is to cook dried beans and store them in the freezer for later use. And - for the especially $$$ dollar conscious $$$ dried beans are MUCH cheaper! Anyway - off of my soap-box & into the kitchen:

Ingredients: - 10-20 sea scallops, thawed, patted dry - 2 cups of dried cranberry beans - 3 cloves of garlic, smashed - 1 whole tomato, steamed & peeled but intact - 1 potato, scrubbed & halved - 2 tbsp olive oil - 1 tbsp butter - bay leaf - dried rosemary - fresh chives, chopped for garnish - 5-6 cups of water

Method: - soak the beans in water over night - thaw & pat scallops dry, keep them covered & in the fridge until it's time to cook them - in a soup pot add beans, water, bay, rosemary, potato, tomato & garlic - bring just to a boil & simmer for 45-60 mins - remove potato, tomato & garlic fom the pot when he potato is soft - remove the potato skin and stir them all together, add olive oil & salt - carefully drain the water from the pot when the beans are just cooked through (not exploding) - stir the potato mixture into the beans, season & allow to mellow while you turn your attention to the scallops - in a cast-iron skillit or large stainless steel pan, melt the butter and a little olive oil - season one side of the scallops with salt & pepper - when the pan is hot (and the butter melts into the oil) sear the scallops salt-side down for 3-4 mins - flip the scallops and cook for another 2-3 mins and get them out of the pan! - plate the beans, scallops & garnish with chives

Fish & shellfish are great for quickie meals. Shellfish (in particular) are great for introducing young eaters to the proteins of the sea. I think the next fish meal on the horizon involves some wild mahi mahi and either curry or tomatillos.

Eating Local: Snowy Day (one-pot) Tomato Bread Soup

Italians call it pappa al pomodoro, I call it heaven on a spoon. It's getting cold (finally) in the DC area & my favorite way to warm up is with tomato bread soup. For this week's DDC, I was challenged to make a one-pot meal for the fam. Though soup was a no brainer, I new what I wanted to make right away! My canning-cab is still full of tomatoes and a one-pot meal - that will feed us for dinner and many lunches - is just the thing I need to empty it.

This meal also afforded me a chance to clean out the freezer a bit too. No fresh herbs, so I used summer-2011 pesto cubes. And I found a quart of chicken stock I made and froze a month ago. Instead of using frozen bread crumbs to thicken the soup, I used a day-old baguette from Roots. It also turned into yummy crutons & garlic bread!

After emptying my pantry & freezer, I pulled together everything I needed to get the meal together. With the exception of salt, pepper & olive oil, this meal came from my garden, Breezy Willow Farm & Trickling Springs Creamery. Here's what I did:

Ingredients:

• 2 jars of crushed tomatoes
• 1 quart of chicken stock
• 2 small onions
• 4 cloves of garlic, 3 crushed, 1 whole (vampires beware!)
• 4 cubes of pesto
• 1 baguette, split down the center & insides removed & reserved (save the bread shell for crutons)
• olive oil
• half & half
• salt & pepper

Method:

1. in a large Dutch oven, sauté the onions & garlic until soft
2. add salt & crushed tomatoes, pesto cubes, & chicken stock
3. simmer for 30 mins, then add the soft bread & simmer for another 20-30 mins
4. oil the bread shells & broil for 4-5 mins (no extra pan here, just broil on the rack)
5. when done, rub with the whole garlic clove & chop into crutons or dipping pieces
6. plate & season to taste

Results: The soup is tangy, herby, and perfect for a day that was so foggy I couldn't see across the street. If you fancy, pour in a little half & half for a creamy tomato soup!

There's a lot leftover, but I'll take it for lunch & now have a little freezer real estate that could be used to store the soup for another rainy day. Do you have any one-pot meals that warm you up from head to toe on a cold winter day?

Peruvian Pork Stew: so good, everyone wants seconds

A few weeks ago, a recipe in the New York Times Magazine stopped me in my tracks. Peruvian Pork Stew. Perfect for these increasingly cold DC days. As easy as the recipe looks, I yearned for ingredients easy to find at Trader Joes, and I wanted to toss it all into the slow cooker. No browning or sautéing - I wanted delicious lazy food, so here's what I did: Ingredients: - 2 small pork tenderloins - 2 jars of homemade (or Trader Joes) salsa verde - 2 cups of water - 5 cloves of garlic, smashed - 2 onions, sliced - 1 large red-skinned apple, gala perhaps, cored & sliced thinly - 2 quarts of homemade chicken stock - 1/4 cup of fresh lime juice, 2 or so limes - 1/4 tsp ground cloves - 2 dried jalapeño peppers (optional) - 2 tbsp olive oil - salt & pepper to taste

Method: - put it all in the slow cooker - cook on high for 2 hours, then low for 4-6 hours - shred the pork with some forks (ha!) - serve with brown rice & garnish with cilantro

It was ridiculously easy, soooo delicious, and the quantities can be adjusted up or down with ease. The lime gives a quiet zing and the apples melt into the soup, with just a hint of sweetness. If you wanted to add a kick - I recommend pickled jalapeños or dried jalapeño flakes. They don't take away from the soup, just add a bit of heat. This soup is going into high rotation.

Leftover Special Roast Chicken w/ Rice & Lentils

We had a lot of chicken leftover from Special Roast Chicken night. Inspired by one of my new books, India Cookbook, I decided to take the chicken & change up the flavor profile. Ingredients:

- leftover chicken, skin on - 1 cup of lentils, soaked for 30 mins, then drain - 1 cup of basmati rice, soaked for 30 mins, then drain - 3 shallots, diced - 3 garlic cloves, diced - 1 tbsp turmeric - 1 tsp garam masala - 1 cinnamon stick - 2 cardamom pods, crushed & seeds removed - 2 tbsp butter - 2 tbsp olive oil - 4 cups of chicken stock - salt & pepper

Method:

- preheat the oven to 200 - on a baking sheet with a rack inserted, place the chicken on the rack and put water in the baking sheet, (the water should not touch the chicken. this will help keep the chiken moist while it warms through) - add 1 tbsp butter, 1 tbsp olive oil, cardamom, cinnamon stick, shallots, & garlic into a deep pan/dutch oven. sauté on medium-high for 5-10 mins until the garlic & shallots are soft. add salt & pepper, garam masal, tumeric, drained lentils & chicken stock. cover, bring to a boil then simmer for 20-30 mins - drain & rinse the rice. in a sauce pot, add 2 cups of water, the rice & the other tbsp of butter. cover, bring to a boil, then simmer for 10-15 mins until the rice is cooked through - when the lentils & rice are done, add the lentils & veg to the rice, along with some of the sauce - drain the water from the chiken pan & turn the oven to broil. cook until the skin in crispy, 4-5 mins - plate, garnish with cilantro, sriracha & dig in!

Eating Local: Rosemary & Garlic Pork Chops w/ Fingerling Potatoes

Inspiration for this week's meal came from the garden. My rosemary & chervil are quite the happy campers, making them prime targets to harvest. With some pork chops & fingerling potatoes from Breezy Willow Farm, the meal practically made itself.

Well - having a few extra pairs of hands in the kitchen helped too!

Ingredients:

• 4 bone-in pork chops
• 1.5 lbs of fingerling potatoes, scrubbed
• 3 cloves of garlic, diced
• 2 sprigs of rosemary
• 1 tsp of fresh chervil

• 1 tsp of dried thyme
• 1 tsp of dried oregano
• 2-4 tbsp butter
• olive oil
• salt & pepper

Method:

1. preheat broiler to 500
2. chop up the garlic & rosemary

3. in a medium sauce pot, add butter olive oil, dried herbs & melt over med/low heat
4. put the - still wet from washing - potatoes into a large microwave safe glass bowl & cover with a plate. cook (steam) for 8-10 minutes. they should be soft-ish when done
5. in a dish add garlic & rosemary, salt, pepper & a few tbsp of olive oil (this is for the pork)
6. set aside a large sheet pan with a rack (you may want to line the bottom of the pan with foil)
7. dredge the chops through the rosemary-garlic mixture & place each one on the rack in the sheet pan
8. roast the chops for 8-10 mins, flipping them once at the five minute mark
9. toss the potatoes into the pot with the butter & dried herbs, put on the kid and crank to medium/high. cook these until super soft and the skin browns
10. plate, add chervil to the potatoes & enjoy!

We enjoyed this meal with very large glasses of Black Ankle Passeggiata. This red is a light to medium bodied wine, with a lot of berry notes. It was fantastic with this meal. I see a spring trip to the vineyard this spring!

*Special* Roast Chicken

Every once in a while I get some extra time in the kitchen. I can be more organized as well as put a bit more love into the meal. While in NYC in December, I picked a "special poultry" spice mix from Spice & Tease. I'm not exactly sure of the contents, but I see/smell rosemary, juniper berries, thyme, turmeric, peppercorns & bay. This spice blend is the inspiration for tonight's meal of Special Roast Chicken w/ Mashed Potatoes & Maple Glazed Brussels Sprouts.

Ingredients: for the chicken

• 1 roasting chicken, spine & giblets removed (save them for making stock)
• 5 tbsp butter
• 4 tbsp olive oil
• 1 lemon cut into thick slices
• 4 cloves of garlic
• 2-3 tbsp special poultry seasoning
• salt & pepper

for the potatoes

• 3 pounds of russet potatoes, washed & quartered
• 3/4 - 1 cup of half & half
• 5 tbsp butter
• salt & pepper

for the brussels sprouts

• 1 lbs of brussels sprouts, blanched & prepped (remove outer leaves, half & core)
• olive oil
• salt & pepper
• 2 tbsp maple syrup

Method:

1. after the veg has been cleaned, get the chicken ready. cut out the spine with kitchen sheers (remember to save it for chicken stock)
2. on a sheet pan w/ a rack, salt & pepper the underside of the chicken, then flip it & lay it on the lemon rings & garlic
3. rub the chicken with olive oil, spices, salt & pepper
4. slide the pats of butter under the skin of the breasts, thighs & legs (this makes he skin super crisp & keeps the meat moist)
5. put the baking sheet in the fridge & allow the chicken to chill for an hour or so
6. after an hour, preheat the oven to 425
7. get the chicken in, it will take just about 60 mins to cook through but check it & the temp at 45 mins
8. time for some veg - get a large pot of water on the stove. while still cold, get the quartered potatoes into the pot, put the lid on & crank it up to high
9. get out your ricer (or masher or hand mixet) butter, half & half, salt & pepper
10. it will take 10-20 mins to get the water to a boil, lid off & boil another 5-10 until fork tender
    ***important step: when your potatoes are done, fish them out with a hand strainer, if you're not using a self straining pot, and put them into a heat proof bowl. you need to reserve this hot pot of water to blanch your brussels sprouts***
11. toss the brussels sprouts into the hot pot & blanch for 5 mins, then strain & put onto a sheet pan. toss in olive oil, salt, pepper & maple syrup. roast after the chicken comes out for 10-15 mins at 425
12. while the brussels roast and the chicken rests; rice, whip, or mash your potatoes
13. while stiring with a fork, add the butter, half & half, salt & pepper to the potatoes. taste as you go, but don't eat them all!
14. time to plate & eat

This is not a quikie meal by any means. It took thought, timing & copious amounts of love. It's a great way to show your loved ones just how much they mean to you. Though - it will only take them a quarter of the time to devour it!

Eating Local: Egg Noodle Carbonara w/ Roasted Broccoli

This was the fastest DDC meal yet! We clocked this delicious meal at 9 minutes, not including bringing the water up to a boil. It was the last 10 mins of Return of the Jedi, I got the water going and as the Skywalker's reunited, I was boiling egg noodles. Over the weekend, I picked up; noodles, grains, honey, meats & veg from a fabulous farm just down the road. Time was tight but that's what carbonara is for!

Ingredients: for the carbonara

• 2 small bags of egg noodles
• 4 eggs, gently mixed in a bowl
• 8 slices of bacon
• 1 cup reserved pasta water
• 1/2 cup of pecorino romano (not local)
• salt & pepper

for the broccoli

• Pre-heat broiler & place rack in 2nd slot from the top
• 1 head of broccoli, broken into large florets
• generous drizzle of olive oil (not local)
• salt & pepper

Method:

1. In a large stockpot, bring your pasta water up to a boil, salt the water & cook the noodles according to the directions
2. REMEMBER: save a cup of the pasta water before you drain the noodles!!!
3. In a large sauté pan, align your bacon strips and heat to medium/high
4. While the noodles boil & the bacon cooks, grate a 1/2 cup of pecorino romano
5. And cost the broccoli in olive oil, s&p and get it under the broiler (will roast 5-7 mins)
6. The sprint is almost over!
7. Mix the eggs in a seperate bowl, add the cheese and whisk in the warm pasta water (this helps the tempering process)
8. When the bacon is done, remove the strips from the pan & chop them up, add the cooked noodles into the bacon fat pan, toss to coat
9. While the noodles are still warm, add the eggy, cheesy, pasta water, toss the noodles with tongs. The noodles will absorb all of the rendered fat & eggy liquid
10. Pull the broccoli out of the oven before it burns to a crisp, plate it up & dig in!

We craved a robust red wine to go with this meal, so I grabbed a bottle of Serpent Ridge Vineyard Cab Sav/Franc. Serpent Ridge is located in Westminster, Maryland and makes a wide variety of delicious reds. As you can see - I was a double fisted drinker that evening. The dinner was equally yummy paired with my husband's homebrewed Dortmunder. The lemony beer cut right through the egg noodles for a clean finish.

Shrimp & Polenta Grits

This time of year, I go gaga for polenta. We make it for breakfast, turn it into lasagna but our fav dish is shrimp & polenta grits.

I headed straight to my canning cab to find the base of the dish, salsa I canned over the summer. It has roasted tomatoes, peppers, garlic & onions. All good stuff from my garden & Gorman Farm. The other key ingredient is shrimp-tails. They take the sauce-base and transform it into something straight out of the bayou.

Shrimp & Polenta Grits

Ingredients: For the base

• 1 Jar of homemade salsa OR chop & roast 1 onion, 3 cloves of garlic, 4 Roma tomatoes & 3 jalapeño peppers
• 4 cups of homemade chicken stock
• 4 andouille sausages, whole
• 1 bay leaf
• 20 jumbo shrimp, cleaned, deveined & tails reserved
• Salt & pepper to taste

For the polenta

• 2 cups of regular polenta
• 1 cup of shredded sharp cheddar cheese
• 6 cups of homemade chicken stock
• 4 tbsp butter
• Salt & pepper to taste

Method:

1. Preheat your oven to 425
2. In a medium sauce pot, add salsa (or roasted veg), 4 cups of stock, shrimp tails, sausage, & bay leaf
3. Bring them to a low boil then reduce to simmer
4. In another pot, add the remaining 6 cups of stock and bring to a boil, reduce To a simmer and slowly whisk in the polenta
5. Switch your whisk to a long wooden spoon and stir continuously, after 10 mins or so it will start to thicken and between the 10-20 minute mark it will get creamy
6. Add your butter & cheese to the polenta, check for seasoning and add salt if necessary
7. When the oven is ready, roast the shrimp, with a little olive oil & s&p for 5-7 mins, then add to the sauce pot to simmer while the polenta comes together
8. At the 30 minute mark everything should be done and ready to eat! Plate it up, don't forget some of that yummy sauce & dig in!

Don't fret if you don't use up all of the sauce, SAVE IT! I popped my remaining sauce into a freezer safe container. I have gumbo on my mind and lots of homegrown okra waiting for me in the freezer, this sauce will be a great addition.

East Meets West * Taco Night

One of our fav dinner nights is taco night, and the protein of choice is usually fish. But tonight I want to bring a Korean kogi taco into the picture too, with all its beefy goodness. Normally I marinate the fish in citrus and do a sweet punchy marinade for the kogi beef. But it was a Friday night dinner, and I'm exhausted. So Trader Joes to the rescue! I picked up a package of pre-marinated beef bulgogi & frozen cod to speed along the process. The two things I put a bit of time into are the slaw for the fish taco & the kimchi for the kogi taco.

Ingredients:

-fish of choice (mahi perhaps?) marinated garlic, limes & olive oil for 30 mind or a high quality pre-cooked frozen fish cooked according to the package instructions -same deal with the beef -1 bag of broccoli slaw -1/2 cup sour cream -1/4 cup mayo -zest & juice of 1 lime -zest & juice of 1 lemon -4 scallions, chopped -1/4 tsp ground cayenne pepper -Olive oil -salt & pepper -corn tortillas -garnish w/ diced shallots, pickled jalapeños, kimchi on the beef taco, cilantro, sriracha, etc...

Method:

-earlier in the day, or the day before, it's time to make the kimchi & slaw -here's the kimchi recipe, (it's the link listed above) -for the slaw, combine the broccoli slaw, mayo, sliced scallions, sour cream, citrus zest, citrus juice, cayenne, salt & pepper. Let it mellow Ina covered dish in the fridge for a minimum of 30 mins, up to a day. -cook the fish & beef according to the package instructions -warm up the corn tortillas in the microwave - this will make them easier to fill & eat. to keep them moist, wrap them in a clean kitchen towel first -build your tacos, kimchi on the beef & slaw on the fish. Serve with a side of pintos and you'll have full bellies in no time!

Tacos are way more than ground beef & gobs of cheese - those can be great too! Expand your palate by trying other spices & ingredients on some of your favorite dishes, it's an easy way try a new cuisine!

Quikie Kimchi

My neighbor makes the best kimchi, seriously we adore it, and we have a kimchi lesson set up this spring. But I need some for taco night & she's out of town - gasp! So I'm making my own quick-kimchi tonight!

Ingredients:

• 1 shredded cabbage, napa or regular white cabbage
• 1 bunch of scallions
• 3 inch section of fresh ginger
• 3 cloves of garlic
• 1/2 cup of sesame seeds
• 2 jalapeños
• 1 jar of roasted pepper paste
• 2 tablespoons of fish sauce
• 2 tbsp rice wine vinegar
• 2 tablespoons of kosher salt

Method:

1. In a large non-reactive bowl, add the shredded cabbage and salt. Stir the salt in & let it rest for 2 hours
2. stir occasionally
3. Put the ginger, garlic, scallions, sesame seeds, jalapeños, pepper paste & fish sauce into a food processor & pulse until smooth
4. After the 2 hour salt brine your cabbage is done, put it into a sieve, give it a short rinse under cold water and squeeze to get out the remaining water
5. In a large canning jar, or fridge safe glass container* add you purée, half of your vinegar, and the cabbage. With a small spatula try to stir the cabbage into purée/vinegar mixture
6. Right before sealing the jar for a minimum 2 hour rest, add in the rest of the vinegar
7. Pop it into the fridge and let the flavors meld

*I'm really pushing glass here because, as delish as kimchi is, I don't want my entire fridge to smell like it.

Kimchi is great with a bowl of rice, on a taco, as a soup, etc... I'm really looking forward to learning the traditional kimchi method, but for now this is yum & just in time for taco night!

Polenta - it's for breakfast

Last week I poured over my new cookbooks for a little 2012 inspiration. A recipe from the Food52 Cookbook showcased a fabulous breakfast polenta w/ almond meal & blueberries. Since I had all of the ingredients in my cupboard, along with a few extras, I gave it a whirl.

Polenta w/ Blueberries adapted from the Food52 Cookbook, recipe by OneHungryMama

Ingredients:

• 5 cups of milk (2% or whole)
• 3/4 cup polenta (not quick-cooking, I didn't have any on hand)
• 1/2 cup of almond meal (trader joes has it in stock regularly)
• 3-4 tbsp butter
• 1 cup of blueberries, rised & gently patted dry
• 1/2 tsp vanilla extract
• 1 tbsp vanilla sugar
• honey to taste
• 1/2 cup of sour cream
• 1/4 cup pasted slivered almonds

Method:

1. in a large saucepan, bring the milk up to a simmer
2. reduce heat to low and whisk in polenta and almond meal, because I used slow-cook polenta it will take about 10 or so minutes, instant will take about 5 mins to thicken & smooth-out
3. when the polenta is smooth, stir in the butter & vanilla sugar
4. turn off the heat and stir in the sour cream, vanilla & honey (to taste)
5. top with blueberries & slivered toasted almonds

Because my son is in love with whipped cream, I topped his with a little extra sweetness. This will keep well in the fridge, just add an extra tablespoon of milk when you re-heat it. It also transforms into a nice polenta cake with a little more sour cream & an egg!

The Kitchen List * 2012

Over Winter Break, I cleaned out the kitchen & did some major reorganization. While trudging through the countless spatulas, herbs, spices - all things I use daily - I started to think about my "kitchen essentials."

I've organized a handful of lists detailing my must have tools, electrics, condiments, herbs, spices, and a few miscellaneous items that I cannot live without. In a few places I listed the product brand that I use, or other known trusted brands. I hope it's not too overwhelming, and I wonder which items we have in common! Pots & Pans:

• 7 Quart Dutch Oven (Le Creuset or Lodge)
• Large Stainless Sauté Pan (All-Clad)
• Large Stock Pot w/ strainer & steamer inserts
• Cast Iron Pan (Lodge)
• Small & Medium Stainless Sauce Pan (All-Clad)
• 3-4 good baking sheets (Chicago Metallic)
• Ceramic & Glass baking dishes (Le Creuset/Anchor)

Electrics:

• Food Processor (Magimix/Cuisinart/Kitchen Aid)
• Stand Mixer (Kitchen Aid)
• Stick Blender (Williams Sonoma/Cuisinart)
• Digital Thermometer
• Candy Thermometer
• Slow Cooker

Tools:

• Chef's Knife 8-10"
• Bread Knife
• Olive Wood Spoons (last longer & don't fray)
• Slotted Spoon
• Tongs (stainless & coated)
• Fish Spatula
• Hand Strainer
• Spatulas (all shapes colors & sizes)
• Whisks (stainless & coated)
• Pepper Mill
• Salt Pig (or other vessel to hold kosher salt)
• Large wood cutting board (so you're never tempted to put it into the dishwasher, because it won't fit!)
• Multiple dishwasher-safe & knife-safe cutting boards
• Microplane (long & wide)
• Mandolin
• Stainless colander

Condiments, Oils & Vinegars:

• Mustard: Dijon, Grainy, Yellow, Beer, Hot & Sweet
• Ketchup (organic & no corn syrup)
• Sriracha & Chili Garlic Sauce
• Extra Virgin Olive Oil
• Grape Seed Oil (for making mayo w/ that stick blender)
• Sesame Oil
• Vinegars: Sherry, Red Wine, Rice Wine, Apple Cider & Balsamic
• Butter
• Crème Fraîche
• Tamari Soy Sauce
• Cholula Hot Sauce
• Tabasco Hot Sauce

Dried Spices:

• Kosher Salt
• Finishing Salt (like coarse black or pink salt, my fav is black truffle salt!)
• Peppercorns
• Chili Flakes
• Dried Whole Chili
• Chili Powder
• Paprika
• Thyme
• Oregano
• Herbs de Provence
• Turmeric
• Cumin
• Coriander
• Saffron (get it on the cheap from TJ's)
• Star Anise
• Rosemary
• Cardamom
• Mustard Powder
• Bay Leaves
• Toasted Sesame Seeds
• Ginger (I actually keep fresh whole ginger in the freezer and just grate it into dishes when I need it)
• Dehydrated Mushrooms

Fresh Herbs: (that I grow)

• Chervil
• Sweet Basi
• Thai Basil
• Cilantro
• Rosemary
• Thyme
• Oregano
• Dill
• Mint (spearmint, pineapple & apple mint)
• Lemongrass
• Lemon Verbena

Misc:

• Compost Bin
• Moka Pot
• Parchment Paper
• Potato Ricer
• Pastry Brushes
• Jar Opener
• Large Glass Mixing Bowls

Phew, you made it! Any product names listed do not reflect any paid or otherwise compensated enorsement - these are just things that I use and love. We certainly have an affinity for spatulas, and all of the spices & condiments help me to cook a wide variety of cuisines. It's taken me 8 years to amass this collection, and it proves to be a popular theme for gift-givers - which is great! I love trying new things and expanding my culinary horizons. So - did I forget anything?

Eating Local: Spanish Tortilla

One of my fav DC restaurants is Jaleo & they make a mean Spanish Tortilla. A basic Spanish Tortilla is an omelet layered with eggs, sliced potato & onions. These ingredients have been fairly easy to find locally, so my husband Josh made one on our last day of vacation. One tortilla will satisfy the appetites of 2 adults and 1 kiddo (who ate mostly nutella toast!)

Ingredients:

• 6 eggs
• 4 slices of duck bacon
• 1 large Yukon gold potato, 1/8 slices with a mandolin
• 2 shallots, 1/8 slices with a mandolin
• local butter & rendered duck fat
• garnish w/ dried thyme (from the garden)

Method:

1. fry bacon and render the fat by slowly cooking over a medium heat. Remove from pan when done.
2. add generous pad of butter/duck fat as needed, and fry potato and shallot slices in batches; do not crowd the pan! Rest them on a baking sheet.
3. meanwhile, beat the eggs in a bowl, seasoning with salt and pepper. Don't over-beat your eggs! Like a good omelette, try to hit exactly 80 beats total.
4. when all the potatoes and shallots are fried, season with salt and pepper. Put them into a large mixing bowl and mix in your eggs, using a gentle folding technique.
5. prep your pan for the eggs by generously covering the bottom and sides with oil.
6. pour in the egg mixture. As the eggs set, gently move them away from the edges, tipping the pan to allow uncooked eggs to flow onto the hot pan. Cover the pan if necessary to finish setting the eggs.
7. now with as much confidence as you can muster, slide the tortilla out onto a plate, and flip it back into the pan on the opposite side, just to finish up and crisp the top.
8. flip back out onto a cutting board, slice, and serve with a sprinkle of home-grown dried thyme.

Our lazy breakfast was a great way to wrap our holiday break. Hope you're off to a fantastic 2012!

Pushing Out Leftovers: Turkey Faux Pho & Yellow Split Pea w/ Ham

The week between Christmas & New Years my fridge is at maximum capacity and is full of leftovers. This year I took the left over ham, turkey & veg platter and turned them into two soups, Turkey Pho & Ham with Yellow Split Pea - I managed to freeze some of the soup for snow-days too.

Ham & Yellow Split Pea Soup: - chopped veg platter: carrots, celery, bell pepper - cubed ham, (froze bone & remaining ham bits for soup in January) - 1 quart of pumpkin purée - 1 quart of homemade chicken stock - 1 bag of yellow split peas, rinsed & drained - 1 tsp garam masala - 2 bay leaves - 1 dried chili - salt & pepper to taste, ham was fairly salty

Method: - put it all into the slow cooker, cook on high for 2 hours then reduce to low setting for 4 hours - check the soup periodically for seasoning & doneness, the peas should be soft - I allow mine to cool and sit over night before eating to maximize flavors. This a soup, like chili, that is even better after a night in the fridge

Turkey Pho, with what I have on hand: - 1 used turkey carcass and any remaining meat - 2 quarts of homemade turkey stock - 1 quart of water - 1 package of rice noodles*, cooked according to package instructions - 1 tbsp fish sauce - 2 star anise - 1 cup of dehydrated mushrooms - 5 cubes of Thai Basil Pesto** (optional, sub fresh thai basil & cilantro) - 1 tbsp soy sauce - 1 inch piece of fresh ginger, peeled - 3 garlic cloves - 2 lemongrass stems - garnish with fresh lime, scallions, cilantro, fresh or pickled jalapeño slices, soy sauce, sriracha...the lime really pulls all of the favors together

*Note: I store cooked leftover noodles in freezer bags in the freezer

**Note: I made Thai Basil Pesto over the summer and froze it just like regular pesto for lots of Asia-inspired soups

Method: - chuck all of the ingredients, less the noodles, into a slow cooker or if you're going to be chilling at home, into a large soup pot or dutch oven. Bring to a boil and lower your heat to a simmer and simmer all day long.

- pick out the mushrooms, (I let them cool & give them to my pup,) ginger, star anise, bones (seriously run your fingers through the meat)

- serve over rice noodles and garnish accordingly. For my taste, I gotta have lime, jalapeños & sriracha...it's the best!

Hope you have a safe and wonderful New Years, Happy 2012!

Eating Local: Pumpkin Farro Risotto

After a weekend of feasting, we needed veg & whole grains stat!

Though the farro is from way more than 150 miles away, the rest of the dish is well within our radius. The pumpkin purée, from the depths of my freezer - originally a product of my CSA this fall - was the highlight of the dish.

Ingredients:

• 1/2 quart of frozen pumpkin purée, thawed
• 1 quart of homemade chicken stock
• 2 cups of farro, soaked in cold water for 20 mins then rinsed
• 2-4 tbsp local butter
• 2 tsp dried thyme from my backyard
• 2 tbsp local honey from my CSA
• 2 cloves of garlic
• a nice chunk of goat cheese from Cherry Glen

Method:

1. while the farro is soaking in cold water, put the pumpkin purée and chicken stock into a pot, add in the halved garlic cloves, thyme, 1 tbsp honey, salt, and pepper. bring to a simmer, stirring occasionally
2. drain the farro and add to a large dutch oven with 16 cups of water, bring to a boil and simmer for 20 minutes
3. when the farro is done, strain
4. put the butter into the pot over med/high, fish out the garlic from the pumpkin purée & chop and toss into the melting butter
5. add a ladle of stock/purée into the butter-garlic combo then add all of the farro back into the pot and cook it like a regular pot of risotto
6. after 20 minutes of ladling and stirring, you'll have a yummy pot of goodness
7. turn off your burner, give it a good stir and cover and let it rest for 5-10 mins. taste for seasoning, add more of the honey and finish with some goat cheese