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
Continue reading “Come for Breakfast: Kimchi Fried Rice with Broccolini, Egg, Bacon”
Seafood Kimchi Ramen (Haemul Kimchi Ramyun)
Shrimp & Kimchi Fried Dumpling (Goon Mandu)
Quail Egg, Fishcake, Roasted Seaweed, Shrimp, Scallion
We’re celebrating the re-dedication of our beloved Korean Friendship Bell by enjoying Korea’s most celebrated pickle dish – kimchi! There are several hundred types of kimchi which are made from various vegetables, fish, seafood, fruit, and herbs. Our recipe uses the most popular of all types of kimchi – napa cabbage kimchi – for the base of the soup and the filling for the fried dumplings.
Kimchi is made by pickling vegetables (or other foods) with seasonings such as chili, ginger, garlic, and salt. Generally, there are two categories of kimchi – the “quick” kind which is made for immediate consumption or eaten within a few days just slightly fermented, and the other type in which the mixture is allowed to ferment and mature. Both methods result in Korea’s favorite dish – a delightfully pungent, robust food that is so much more than a side dish.
Continue reading “Kimchi Ramen with Korean Fried Dumpling”
Palate Pleaser: Frozen Fig with Rose, Almond, Rosemary
Fresh ripe California Black Mission Figs are frozen overnight then run through my trusty vintage Champion Juicer. The result is pure fig, but you would swear it is gelato. The texture is extraordinarily creamy and custardy. I add a whisper of rose water to add to the mystery. Then the frozen fig is topped with salty marcona almonds, fresh piney rosemary, sweet rose crystals and a slice of fresh California Kadota fig. Petite glasses of this palate pleaser are presented on a platter lined with fresh fig leaves and rose petals.
Frozen Fig with Rose, Almond, Rosemary Recipe
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A Celebration of Green
Herbed Fettuccine, Spinach-Poached Egg, Artichoke Heart
Asparagus, Baby Heirloom Tomato, Shredded Parmesan, Raw Pepitas
Tarragon, Marjoram, Thyme, Chervil
I simply cannot go to the Farmers Market without bringing home load of …everything green. Yesterday’s haul included tomatillos, asparagus, artichokes, raw pepitas, spinach, chervil, jalapeños, chervil, chives, little green tomatoes, sage, basil, tarragon, summer squash, thyme, marjoram. And probably more.
What shall I do with all this GREEN stuff? Pairing with pasta sounds good…but not all the produce can end up in the final dish. It has to be balanced, the herbs and other ingredients have to harmonize. Alas the tomatillos, summer squash & jalapeños will be saved for another day. Asparagus stays. I’ll use marjoram for pretty floral and subtle lemony notes, tarragon for its sweet anise-like spice, thyme for pungency and earthiness, and chervil for its bright green color and lacy texture.
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Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette
“The great thing about foie gras is that it’s foie gras…
You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
— Thomas Keller
What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.
A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.
Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique.
Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.
Continue reading “Le Pique-Nique”