THIN IS IN: Fennel, Mushroom, Watercress, Parmesan, Walnut

Fennel, Mushroom, Watercress, Parmesan, Walnut, Olive Oil, Balsamic Syrup

Fennel, Mushroom, Watercress, Parmesan, Walnut
Fruity Extra Virgin Olive Oil, Balsamic Syrup

It’s almost summer and thin is in! Thin vegetables, that is. A mandoline slicer can help turn a fennel bulb and common white mushrooms into a graceful salad or side dish. Pretty paper-thin watercress leaves add a bold peppery flavor. Their deep green color contrasts the pale fennel, mushroom, and cheese. Walnuts bring nutty, earthy flavors and a crunchy texture. Dressed with fruity olive oil and balsamic syrup, the final dish has a synergistic elegance beyond its everyday components.

THIN IS IN SALAD/SIDE DISH RECIPE

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Mother’s Day Brunch

Mother's Day Table Setting

Mother’s Day Brunch

It’s no secret that Mother’s Day is the busiest day of the year for U.S. restaurants. Take mom out for a nice meal, give her the day off from cooking and cleaning, what a treat! But if you would like to make the day festive and personal, try these tips for “Making Mother’s Day Special” starting her day by fixing breakfast or brunch. And {hint} you can still take her out for dinner!

brunch strata

Prepare a fresh and easy brunch that is on the healthier side. The menu includes a light egg & cheese strata, fresh fruit parfait, with juice, and coffee or tea. The strata provides a delightful savory element, while the parfait adds a sweet note.

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Global Shrimp: Haricots Verts, Chickpeas, Feta

Global Shrimp: Haricots Verts, Chickpeas, Feta with a Korean Marinade

Shrimp, Haricots Verts, Chickpeas
Soy Soju Marinade
Feta, Gochugaru, and Sesame Seeds

The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.

Global Shrimp Recipe

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Scallop, Farro, Micro Greens, Lemon Basil Sauce

Scallop, Farro, Micro Greens, Lemon Basil Sauce

Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce

I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution.

The dilemma was how to showcase the (not inexpensive) scallops, yet keep the dish simple and simultaneously interesting? Lemon and basil naturally pair well with scallops, so that became the sauce. I mingle tomato, nasturtium, and mache for a light salad-y effect. And then add the unexpected farro, an Italian grain with nutty, chewy, earthy flavors and textures. This unique dish has an irresistible appeal of land and sea. Bright blue borage flowers add that contrasting splash of color.

Scallop, Farro, Micro Greens, Lemon Basil Sauce Recipe

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Come for Breakfast: Kimchi Fried Rice with Broccolini, Egg, Bacon

Kimchi Fried Rice with Broccolini, Egg, Bacon

Kimchi Stir-Fried Rice
Kimchi Bokkeumbap 김치볶음밥

with Broccolini, Egg, and Bacon
Fried Ginger, Toasted Seaweed

My friends over at the Creative Cooking Crew are asking, “What’s for Breakfast? Show us what would you make for breakfast if you had weekend guests…”

My house guests are hardly surprised when served a dish influenced by Korean recipes or ingredients. It continues to be an honor to have many of those dishes featured in the Korea Herald Business and K POP Buddy.

Breakfast at Chez Lori Lynn is almost always savory rather than sweet (unless my nephews are visiting). How breakfast is served is important too – fresh flowers from my garden, stylish service-ware, pretty linens (thanks to Peg for the charming tea towels), and bold Italian roast coffee.

Even those who aren’t ardent fans of cabbage kimchi, seem to like kimchi fried rice – because sautéing the kimchi mellows that fermented edginess while retaining all the flavor. I was enjoying the kimchi bokkeumbap at a neighborhood Korean restaurant with its vibrant orange hue and runny yellow egg yolk – but I found myself craving green. So when I remade the dish at home for guests, the addition of steamed broccolini lightly seasoned with sesame oil, sea salt, and gochugaru created the perfect balance of color, texture, flavor, and nutrition. The broccolini hybrid originated in Japan as a cross between broccoli and gai-lan (Chinese broccoli) so with its Asian roots, it pairs very well with kimchi fried rice.

Kimchi Stir-Fried Rice Recipe

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