Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy
Sangchu Ssam with Burrata, Kkwarigochu, Myulchi Bokkeum
상추쌈과 부라타 치즈, 꽈리고추, 멸치 볶음
Enamored with the Korean side dish, myulchi bokkeum, I set out to create a hand-held appetizer for our next dinner party.
Myulchi bokkeum (stir-fried anchovy) is positively addicting. Tiny crisp anchovies are tossed in a sweet, sticky, garlicky sauce. Kkwarigochu (shishito peppers) are blistered in a hot pan with a bit of oil. Kkwarigochu are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one! Beware…
Anchovies with peppers is a classic Korean banchan (side-dish). Burrata, a heavenly fresh mozzarella that is stuffed with a mixture of shreds of cheese and heavy cream. Pair them together in a lettuce wrap for a bite of fusion paradise. The textures of butter lettuce and soft cheese are contrasted by the crunchy anchovies. Savory salty flavors are balanced by sweet and creamy notes in a delightful little package. It’s sure to be a hit!
Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy Recipe
Loup de Mer à la Provençale
Prepared in Honor of Julia Child’s 100th Birthday
Crispy Skin Mediterranean Sea Bass
Provence-Style Salad with Anchovy
Roquette, Green Bell Pepper, Red Onion, Tomato, Cucumber, Olive
Herb Garlic Vinaigrette
“Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis. It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer.” Julia Child, My Life in France
Leg of Lamb Medallion, Dijon Mustard Anchovy Crust Polenta Cake, Spinach, Parsley, Tomato Warm Anchovy – Pine Nut Vinaigrette
I’ve been testing leg of lamb recipes for an upcoming event. One of the requirements of the challenge is that the entire recipe use no more than 10 ingredients (not including salt & pepper). So my goal is to get as many colors, textures, and memorable flavors into the lamb main-course dish as possible. Another guideline stipulates that all ingredients must be commonly available – so no Italian summer truffle, no foie gras (now banned here in California).