Not all kimchi is red. It's not always fiery hot, and doesn't have to be audaciously aromatic. Sometimes something lighter is called for, something fresher, something that doesn't scare the timid. In these situations summer kimchi is just the thing. Bright, crunchy and fresh tasting, this pretty toss of cabbage, carrot and radish is only slightly sour. Fresh Serrano … [Read more...]
KALE KIMCHI
Did you know October 7th is National Kale Day? I didn't either. So it's probably not a surprise that the requisite celebratory dishes are still being established. Kale evangelists are working overtime to remedy this, offering lots of intriguing recipes — tacos and smoothies of course, but also delicacies like Kale Stroganoff, Hoboken Kale Salad and the … [Read more...]
BRUSSELS SPROUT KIMCHI
Since not everyone is a fan, making kimchi can be something of a lonely pursuit. No matter. The spicy, funky crunch of what is basically a fermented salad is well worth it. You'll be surprised how often it will perk up everyday fare. Kimchi's cross-culture popularity began as a topper for tacos. (See Roy Choi.) Tacos are a good guide post; try using kimchi where you might … [Read more...]
PERSIAN BLUE SALT
Another reason to love San Francisco: Spice Ace in Pacific Heights. Where this exotic Persian Blue Salt was acquired for our salt library. It's rock salt with a light mineral taste. Proprietor Olivia Dillan oversees an encyclopedic collection of spices and is eager to have you sniff and taste to your hearts content. I hear tunes and songs on television shows also that … [Read more...]
WILD WILD RICE
The inaugural Wild Wild Rice - a stir-fried wild rice recipe made all the more savage with a lawless quantity of additions-- made its debut at a swank dinner party two dining rooms ago. (The storied red dining room on West 11th St.) And how was it? Look no further than the ecstatic reaction of glamorous guest Gena Bone, whose gustatory opinions are le dernier cri in smart … [Read more...]
WILD WILD RICE RECIPE
Wild Wild Rice Recipe Note: This recipe takes well to customization with additional bits of vegetables and herbs and sauces 4 c. chicken broth 1/2 c. sherry 6 T. soy sauce, divided 1 t. Rooster brand chili sauce (sriracha) 1/2 t. salt zest of 1/2 an orange 6 T. butter, divided 1/2 c. minced onion 4 cloves of garlic, minced 2 c. wild rice blend (wild rice with … [Read more...]
PUMPKIN SPAETZLE
Do you love the taste of pumpkin? Is it a yummy treat you look forward to all year long? When you scan the groaning board of Thanksgiving desserts, do you pass by the pecan pies, the cheesecakes, the maple this and apple that, zeroing in on the cracked-custard tops of the pumpkin pies? If your answer is yes, you are in Group A. A's need read no further! Click here for the … [Read more...]
MEDITERRANEAN MARINATED MUSHROOMS
Astute readers will notice that this recipe for Mediterranean Marinated Mushrooms was briefly posted a couple of weeks ago. Turns out this is not a good candidate for shelf-stable canning. Thankfully Eugenia Bone, author of Well Preserved and Mycophilia, hence an expert on the topic twice over, helps me from offering canning recipes that have potentially unpleasant (or worse) … [Read more...]
WHITE AND GREEN ASPARAGUS WITH HERB HOLLANDAISE
While many culinary pundits decry the demise of seasonal eating, there do remain bright spots on the calendar. White asparagus's limited-run each spring reminds us there still exist delicacies that haven't been enslaved by global agri-business. So let's get going while the going is good. Some might find paring white asparagus with green a bit heretical. Our take … [Read more...]
LAST OF THE HERB GARDEN ROASTED POTATOES (SSD #9)
Another Simply Spectaculary Delicious (SSD) recipe technique is a prefect late-summer side dish. The chilly nights of September remind us the glory days of the herb jardiniere are nearing their end. Summer 2011 was a particularly robust planting and now there's a last dash to employ as many of these flavorful leaves while the … [Read more...]