GardenFork – Eclectic DIY

Tag: Tony Limuaco

  • Kimcheejeon: A Korean Buckwheat Pancake Recipe

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    These kimchee scallion buckwheat pancakes (kimcheejeon) were drop dead easy to make. Kimcheejeon is a very traditional Korean dish that’s served as a side dish (panchan) or as the main meal. It has a sweet and savory flavor that complements so many foods. It’s probably better if you made your own batter, but I used a good off-the-shelf  buckwheat pancake mix. It’s easier to make these with a non-stick pan (Teflon works well) or a well-seasoned cast iron skillet. The buckwheat batter has a very soft texture that’s more like a crepe; it brings out the sweet quality in the scallions.

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    Kimcheejeon in Buckwheat Batter

    • 1/4 cup Napa cabbage kimchee, slice into thin strips
    • 1/2 cup scallions, cut into 3″ long pieces
    • 1/4 cups onion, thinly sliced
    • 1/2 cup Arrowhead Mills organic buckwheat pancake mix
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1/2 cup water
    • 3 tbsp kimchee juice or 1 tbsp Korean chili paset + 2 tbsp water
    • cast iron or non-stick skillet
    • canola oil

    Mix buckwheat pancake mix, sugar, salt, water and kimchee juice together in a bowl and let it sit for 10 minutes. Add sliced kimchee and onion to the batter and mix well. The batter should be thin enough to pour but not as thin as yogurt. If it’s too thick add a little water. Bring your skillet to medium heat and grease with a little oil. Arrange scallion pieces loosely in the pan and let them sear for about a minute. Carefully spoon in kimchee buckwheat batter and cover scallions evenly. When the batter start to form bubbles along the edges (around 3 minutes), lift edges slight to make sure they don’t stick then flip. Flip and cook until the pancakes are evenly browned on each side. Serve hot!

    Although this dish is vegan, the sweet and savory flavors goes well with leftover shrimp and crab meat. Experiment with your favorite ingredients, it’s a great way to move some leftovers. Serve it with dipping sauce as a dinner appetizer or have it with eggs at breakfast.

     

  • Sweet Potato and Kimchi Fritters

    Sweet Potato and Kimchi Fritters

    This recipe is one many that I’m developing for an cookbook project called Kimcheelicious. It’s about home-fermentation and cooking with kimchi that you make in your own kitchen. I’m raising funds on Kickstarter.com to get this book off the ground.

    If you like this recipe please support Kimcheelicious on Kickstarter. Fundraising ends on August 28, 2012.
    http://www.kickstarter.com/projects/1906123150/kimcheelicious-puts-a-korean-pickle-on-the-america

    To look at Kimcheelicious food ideas go to my Tumblr.com page:
    http://kimcheelicious.tumblr.com

    Cheers,
    Tony Limuaco
    Contributing Food Writer

    Sweet Potato and Kimchi Fritter (makes roughly 20 fritters)

    • 1 1/2 cup sweet potato, grated
    • 1 cup mashed potato (Russet or Yukon)
    • 1/2 cup Napa cabbage kimchi, well drained and minced, reserve juice
    • 1/2 cups onion, minced (white or Spanish)
    • 1/2 cup Poblano pepper, cut into match sticks
    • 1/2 cup corn starch
    • 1 egg, beaten
    • 2 tsp sugar
    • 1/2 tsp nutmeg
    • 1 tbsp granulated garlic
    • 1 tbsp salt
    • 2 tbsp toasted sesame seeds or 1 tbsp dark sesame oil (optional)
    • 2 tbsp coarse Korean chili (optional)
    • high frying oil (canola or soy)

    Dipping Sauce: Mix all these ingredients together.

    • 2 tbsp kimchi juice
    • 2 tbsp soy sauce
    • 1 tsp rice vinegar
    • 2 tbsp water
    • 1 tsp honey
    • 1/2 tsp dark sesame oil
    • 1 clove minced garlic

    Prep: Boil potato, mash and cool. Cut pepper into matchsticks, rough 1 1/2″ in length. Drain kimchi well in a colander and press into a paper towel, and mince. Mince onion. Reserve the juice for sauce. Grate sweet potato. In a large bowl, combine all these with dry ingredients. Beat egg and mix everything well well. Refrigerate for 20 minutes.

    In a wok or large pot, add oil to the depth of at least 2″. Heat oil to 375°. You can also check the temperature with the end of a wooden spoon or a chop stick. When bubbles form around end the oil is ready for frying. Be sure to cover with a splatter screen wen frying. For larger batches: If oil starts smoking or becomes very cloudy, lower heat or allow to cool and change oil.

    Scoop sweet potato batter with a large dinner spoon and pack tightly, squeeze out excess juice as you form a fritter. Drop into hot oil. Fry no more than 6 to 8 fritters at at time, allowing 3 minutes on each side or until the fritters are crisp and golden. Drain well on a rack or paper towels. If serving later keep warm in oven at a low temperature (100°). Serve while they’re crisp and hot with dipping sauce.

    You can freeze in batches for future meals. Freezing actually preserves flavor and nutrients such as vitamins A and B. To prevent them from freezing into a large boulder, freeze them individually first. Form fritters and place them onto tray with at least 1″ of space between. Put them in the freezer for about two and a half hours then put them into a large freezer bag. Deep fry as instructed above.

  • Braised Italian Meatball Recipe

    Braised Italian Meatball Recipe


    My friend Elaine’s mother is the consummate southern Italian cook. Mama Lena shared her meatball recipe with me over the phone, but I had to figure out the proportion of ingredient. After a few batches I think I came close. Lena’s meatball recipe makes roughly 50 small meat balls.

    • 2 spicy Italian sausages (remove casing)
    • 1 lbs ground beef (80/20 fat)
    • 1/4 ricotta cheese
    • 1/8 cup grated Parmesan cheese
    • 1/4 cup unseasoned bread crumbs
    • 1/4 cup minced onion (fine)
    • 1/4 minced parsley (fine)
    • 1 tbsp each: dried oregano and basil
    • 1/2 tsp salt
    • 1 egg
    • 3/4 cup olive oil
    • 4 cups of marinara sauce

    The key to rolling perfect meatballs is a little olive oil. Also don’t crowd the pan, cook in small batches (8 at at time). Mix all ingredients well with your hands, set aside for 20 minutes. Coat the palms of your hands with a little olive oil, pinch a golf ball size portion and roll into a tight ball, make enough for the week. Apply olive oil again if the meat sticks to your hands.

    Heat a large saute pan and add enough marinara sauce cover half the depth of the meatballs. Add meat balls to the pan, cover and braise for 8 minutes. Turn meatballs over and braise for another 5 minutes. Set them aside and start a new batch. Add more marinara and a little water if the sauce becomes too thick. Serve meatballs with sauce over your favorite pasta with a little fresh parsley and more grated Parmesan. You can freeze meatballs without the sauce and reheat them in the oven for another meal.

  • Truck Stop Meatloaf Recipe with Potato Chips

    Truck Stop Meatloaf Recipe with Potato Chips

    Ah, meatloaf — it  brings back memories of a cross-country road trip, getting lost, and finding a diner that served the best home-cooked meals. The meatloaf was delicious, moist and smooth, but the waitress was salty. I asked her what was in it, she made a crack about lost college kids. In a hushed tone she said  “potato chips” then she gave us pie on the house.

    You don’t have to get lost to find this truck-stop style meatloaf. This recipe does not call for salt or oil since potato chips already have the perfect balance and just the right amount of starch which gives this meatloaf a very moist, smooth texture. I prefer plain low-salt potato chips, but you can explore the many varieties that are available. Cool Ranch anyone?

    You’ll Need:
    1 lb ground chuck or sirloin
    1 lb ground turkey
    2 sweet Italian sausages or 1/4 lb ground pork
    3/4 cup crushed plain potato chips, low salt
    1/2 cup unseasoned breadcrumbs
    1 cup onion, minced
    1 cup celery, minced
    1/2 cup fresh parsley, minced
    3 cloves of garlic, minced
    1 tbsp each dried ingredient: rosemary, thyme, basil, black pepper
    2 tbsp dried mustard
    1 eggs
    1 large and 1 medium size bowl
    1 paper bag
    a low baking dish
    oven thermometer

    The Sauce
    1 tbsp Worcestershire sauce
    1/4 cup ketchup
    1 tsp powdered onion
    1 tsp dried mustard
    1/2 Liquid Smoke (optional)

    Make the Sauce
    The sauce is important, it makes a tangy seal that keeps in moisture as the meatloaf bakes. In a small bowl mix ketchup, Worcestershire sauce, powdered onion, and dried mustard. Liquid smoke is optional but it gives this meatloaf an extra kick.

    Mix It Up
    In a measuring cup, crush and pack in enough potato chips to yield 3/4 cup, then pour everything into a paper bag. With the bottom of a glass or the palm of your hand, pound the potato chips further to remove excess oil (warning: the bag will be soaked with oil). Pour crushed chips and all dried ingredients into a bowl and mix well.

    The key to a smooth meatloaf is to not overwork everything. I find that mixing with my hands instead of a food processor give me the right texture. Remove sausage from the casing (or use ground pork), add all ground meats, minced ingredients, and egg into a large bowl and mix well. Add all dry ingredients and mix again. Here’s how I do it: plunge both hands into the bowl and squeeze every thing through your fingers, turn everything over in the bowl and repeat until everything is smooth and evenly distributed. Let it rest for 15 minutes.

    Bake It
    Preheat the oven to 375°. In a low baking dish form a loaf into a low, rounded rectangle — roughly 2″ deep. The edges will further round off as it cooks. Use the back of a spoon to generously smooth the sauce over the top, but coat the sides lightly. Bake the meatloaf for an hour and 10 minutes. Use an oven thermometer to check if the center has reached 165°. Remove from the oven and let the it sit for 5 minutes.

    If you want a more caramelized meatloaf, stick it in the broiler for three minutes, but watch it closely to make sure that it doesn’t burn. Serve it hot with gravy, more ketchup, or cocktail sauce… turn off the TV and enjoy every bite, but try to leave some for sandwiches tomorrow.


     

  • Socca: A Flat Bread Recipe

    Socca: A Flat Bread Recipe

    Although this batch of socca is fresh from my Brooklyn oven, it’s origins are in Southern France. Socca (faranita) is a crépe made with chickpea flour, it’s  similar to the savory Indian “chila,” but much less complicated. Bean flours are a good alternative to wheat flour — very high in protein and fiber. In Nice, freshly baked socca is sold in open markets by street vendors stuffed with savory things like goat cheese and potatoes — best eaten while it’s hot. You can get all the ingredients at your local grocery store. I’ve found that Indian Besan has a much finer mill than Bob’s Red Mill, it makes a very smooth, thin batter. A round cast iron griddle works best in the oven, but I just used my large skillet.

    You’ll need:
    1 1/2 c. chickpea flour
    1 1/2 c. water
    2 tbs olive oil
    1 tsp dried rosemary
    1 tsp honey
    1/2 tsp salt
    1/2 tbs onion powder
    1/4 tsp cumin
    12″ cast iron griddle (or pan)
    oven set at 400°

    Batter up! Mix all ingredients in a bowl and whisk for about 5 minutes. Cover and set aside for at least two hours at room temperature, then put it in the refrigerator for another four hours. I’ve found that the batter improves in texture and flavor if you allow it to sit for a day. You can keep the batter refrigerated in a covered container for up to three days. It should be as thin as eggnog. If it’s too thick, mix in a little water before cooking.

    Preheat your oven to 400°. Heat griddle and coat  evenly with a little olive oil. Pour about 3/4 cup of batter onto the griddle, tilting it back and forth to distribute the batter evenly over the entire the surface. Place it in the oven to cook for 15 to 2o minutes, but do check in 10 minutes. Use a spatula to loosen the socca’s edges from the griddle, then flip it over and see if it’s browned evenly. The “pan side” is the presentation side. Put it back into the oven for another five minutes if it’s not done, then set it aside to cool. Check your oven thermometer first, if the temperature goes above °400, let it cool down before you make a new batch.

    Socca should be thin and soft with crisp edges. You can serve them individually or cut them into smaller pieces. They are best eaten fresh and hot — socca has a subtle sweetness that is perishable. Wrap some ham or scrambled eggs in your first batch of socca.

  • Kimchi Soup (Kimchi Jigae) Recipe

    Kimchi Soup (Kimchi Jigae) Recipe

    Kimchi Jigae, or kimchi soup, is a traditional winter stew from Korea. It’s like a very spicy hot and sour soup made with fermented cabbage — some call it the cure-all for all winter ailments. It’s simple to make and many of the ingredients are not considered as exotic anymore. You might be able to get everything at an Asian market, or like me substitute a few things. Sliced pork belly is a key ingredient to this soup, which I have left out. It gives this soup a silky texture and a deep smoky flavor. Instead I added butter before serving and used a dried chipotle pepper to give it that smoky flavor. The secret to this soup is low, slow cooking.

    You’ll need:
    1 cup or more kimchi, the thicker pieces sliced into thin strips
    1/2 cup kimchi juice (right from the kimchi)
    2 tsp gochujang (sweet Korean chili paste)
    3 tsp red miso
    1 small onion, sliced thinly
    1 cup mushroom, sliced
    1 cup carrots, sliced diagonally
    1/2 cup pureed pear
    1/4 cup sugar
    1/2 tbsp salt
    5 cloves of garlic, minced
    2 cups chicken or pork broth
    2″ stem of pulverized old ginger root, or 1 tsp of powdered ginger
    1 large dried smoked chipotle pepper
    1 tbsp soy sauce mixed with 1/2 cup water
    1 tsp rice vinegar
    1/2 cup cubed firm tofu or glass noodle
    1/2 cup light sesame oil
    1/2 cup sweet butter
    sliced green onion, garnish (optional)

    If you plan on making your own stock, do it the day before, otherwise buy a good low sodium stock. So let’s get cookin’. In a large stock pot heat sesame oil then add mushrooms, carrots, and onion. Add salt, cover and sweat everything until enough liquid covers the bottom of the pot. Now add the kimchi and juice, stock (chicken or pork), soy sauce, water and vinegar. Bring to a boil then add ginger, garlic, red miso, chili paste, sugar, pureed pear, and dried chipotle pepper. Lower heat, cover and let everything simmer for about half an hour. If you have sliced pork belly add this to the pot , but do use regular bacon.

    Let the soup simmer on low for another 20 minutes then add glass noodles or firm tofu, stir occasionally. Simmer for another 25 minutes, or when the kimchi is soft enough to fork through. Remove from heat and add 1/2 cup butter. Stir then let it rest for another 5 minutes, remove the ginger root and the chipotle pepper. Serve hot and garnish with sliced green onion. I like mine with lots of sweet corn on top.

  • Zucchini and Corn Fritter Recipe

    Zucchini and Corn Fritter Recipe

    This fried dish marks the last summer harvest — sweet corn and zucchini from Eric’s garden make for some tasty, savory fritters. Some find it difficult to make golden, crispy fritters that hold together. When something is deep-fried correctly it is not greasy and the inside is perfectly steamed. The usual suspects are soggy batter, over crowding the pan, and oil that isn’t hot enough for deep frying. The key ingredient, zucchini, must be coarsely grated and salted to remove some of the liquid, otherwise the batter is too wet. Use a high heat oil like Canola to get the right frying temperature, which is between 175 and 190 °C (345–375 °F). Frying in small batches ensure that the oil maintains its high temperature. Baking powder is optional, but it does lighten up the batter as it rises with heat. Are you ready to fry?

    Squash and Corn Fritters
    Yield: 4 fritters

    2 cups coarsely grated young squash (or zucchini)
    1/2 cup thinly sliced white onion
    1 cup cooked corn (frozen or fresh)
    1/4 cup Quinoa, (optional) or corn meal
    1/2 cup unseasoned breadcrumbs
    1 egg
    1 tsp each thyme, oregano, powder cumin, dried onion flakes
    1/2 tsp chili powder
    1/2 tsp powdered garlic
    1/2 tsp baking powder (optional)
    1/4 tsp black pepper
    2 tsp white flour
    1 tbsp sea salt
    9″ Cast  iron skillet
    Canola or any high-heat oil

    With a coarse grater, shred the green squash, add thin slices of onion (paper thin), Quinoa,  and 1/2 tbsp salt and mix well. Press the mix in a sieve with a spatula then set aside for about an hour to drain most of the liquid. It should yield about 1/8 cup of liquid, which you will discard. If your squash is a bit seedy, use a tablespoon to scoop out the seeds and tough fiber.

    In a hot pan, cook corn with a little water then add a little oil (or butter) and a pinch of a salt. When most of the water has evaporated and the corn is lightly browned, it’s ready. Set it aside to cool down to room temperature. The corn can be fresh or frozen. You can’t beat corn on the cob, but freezing actually improves corn giving it a sweeter flavor and a better texture. If you’re using frozen corn be sure it’s completely thawed and drained before cooking.

    In a large bowl, add cooked corn, grated squash and onion, dried herbs and spices. Mix until everything is evenly incorporated. Then add egg, baking powder, salt and all remaining dry ingredients to bind everything. Mix well, cover and set aside in the fridge for at least half an hour. The batter should be thick, gloppy, and lumpy and it should hold together without separating.

    In a hot 9″ cast iron skillet add oil to a depth of 1/4″. To check if the oil is hot enough, stick the end of a wooden chopstick into the pan. When bubbles form around the chopstick it’s fryin’ time. Scoop a heaping tablespoon of batter into the pan. Brown for about five minutes, gently press down with a spatula, then carefully flip it over. Don’t crowd the pan, fry only two or three at at time. When both sides are evenly browned, drain well on paper towels. If the oil starts to smoke, clear out the dukes and lower the temperature.

    Keep the finished fritters in a warm oven and serve hot — garnish with fresh cilantro, fried onion or mushroom. How about some mango chutney or Branston Pickle? If you want to make this an authentic South Asian dish, add ground dried shrimp or diced cooked lap song sausage to the batter and served with pan-toasted garlic.

  • Summer Salad with Maple Blue Cheese Dressing Recipe

    Summer Salad with Maple Blue Cheese Dressing Recipe

    If this salad looks simple, that's because it is! Cool down with a summer salad with Maple Blue Cheese Dressing and lots of crumbled bacon.

    I love Blue Cheese dressing with my hot wings or salad. It’s tangy, salty, and creamy with a rich blue-veined flavor. There’s quite a few varieties available, but Roquefort, Stilton, and Gorganzola work the best. You don’t need much, but do get a good Blue Cheese. I like Danish Saga, it’s less salty and much creamier than Roquefort. I found that crumbled cheese is usually much cheaper than the block since it’s made from what’s left after cutting. Everything else you probably have in the fridge. Let’s get busy.

    Danish Blue Saga has more body than Roquefort, and it's less salty.

    Maple Blue Cheese Dressing

    • 1/2 cup crumbled Danish Blue Saga
    • 1/3 mayonnaise
    • 1/3 sour cream
    • 1 tsp maple syrup
    • 2 tbsp white vinegar
    • 1/4 tsp powdered garlic or 1/2 tsp minced garlic
    • 3 tbsp crumbled bacon (optional)

    In a small bowl add cheese and garlic into the mayonnaise and sour cream and mix. Make sure not to overwork the dressing, you do want some chunks of cheese in there. Then add maple syrup and a little vinegar and mix well. Adjust ingredients to suit your taste. I always add more Blue Cheese.

    Crumbled bacon is optional but I never leave it out. Cut streaky bacon into 3″ strips. Coat a hot skillet with a little oil. Cook the fattiest pieces first to make enough fat for frying. Fry until evenly golden, drain fat, cool and crumble into small pieces. Add about 3 tbsp of bacon to the dressing, reserve the rest for the salad.

    My friend Lindsey says her mother makes some kick-ass Blue Cheese Dip. Mrs. McCosh was more than happy to share her recipe with us. This Midwestern classic dip is made with Roquefort and cottage cheese. It’s light with a hearty texture — guaranteed to take the sting out of any hot wing.

    The bluest of the blues — Roquefort is an age-old classic cheese.

    Mrs. McCosh’s Blue Cheese Dip

    • 1/2 cup Roquefort Cheese
    • 1/2 cottage cheese, small curds
    • 1/2 yogurt
    • 3 tbsp white vinegar
    • 1 tbsp sugar
    • 1/4 tsp dried dill
    • 1 tsp minced garlic

    Dissolve sugar in the vinegar and set aside. Crumble Roquefort in a bowl using a fork then add the rest of the ingredients and mix well, salt an pepper to taste. The cottage cheese hold everything together perfectly, lumps and all. Adjust ingredients to your taste. Pour Blue Cheese dressing into a container and refrigerate for at least 30 minutes before serving. It’s served best the next day — then it’s thick enough to stand a fork.

    For salad, tear Romaine lettuce into bite sized pieces, toss with thinly sliced white onion and red grapes and plate up serving portions. Add hard boiled egg and drizzle Blue cheese dressing, and (optionally) top with more bacon. Diner is served!

  • Red Cabbage Slaw with Jicama Recipe

    Red Cabbage Slaw with Jicama Recipe

    Can you believe how intense this color of purple is? I love coleslaw, especially when it’s made with sweet red cabbage, jicama, and Granny Smith apples. Jicama is a tropical tuber originally from South America that has made it’s way into Asian cuisine. The cream white flesh has the crisp texture of a pear. It has a slightly sweet flavor that complements red cabbage well. It’s usually eaten as one would a radish. Making a small batch is almost impossible, so I usually make it for picnics or parties. It goes well with pork and lamb dishes, or just as a small salad before the main course. Red Cabbage Slaw has to macerate overnight, so plan ahead.

    You’ll need:

    • a large non-reactive bowl with a lid
    • a food processor,  a mandolin, or a large sharp knife
    • 1 medium size red cabbage, enough for 4 1/5*4 to 5 shredded cups
    • 1/2 red onion, sliced thin
    • 1/2 red bell pepper, sliced thin
    • 2 Granny Smith apples, diced
    • 1 cup jicama sliced into matchsticks
    • 1 tbsp sea salt
    • 1 tbsp black or toasted sesame seeds

    Dressing:

    • 1 cup cider vinegar
    • 1/2 cup olive oil or mayonnaise
    • 4 tbsp brown sugar
    • 1 tbsp seedless raspberry preserve
    • 1/4 cup dried currants, or golden raisins

    Remove the outer layer of leaves and slice red cabbage into quarters. Remove and discard the white core and the base, and shred the cabbage. If you don’t have a food processor or a mandolin, use a sharp knife and cut it as fine as you can. Peel, core, and dice two apples into 1/2″ cubes. Slice onion and red pepper into fine strips. Peel and cut jicama into matchstick strips. Place the cabbage, red pepper, onion, jicama, and black sesame seeds into a large bowl. Sprinkle with salt and mix well. Let it sit for 10 minute or until the cabbage starts to release some liquid.

    In a small bowl add brown sugar, raspberry preserve, and dried currant into the cider vinegar and olive oil. Mix until the sugar is dissolved and the raspberry preserve is evenly distributed.

    Pour the dressing into the bowl and mix everything again with your hands, break up any clumps. Cover and place in the fridge over night. Before serving, drain and toss again, adjust salt if needed. Red Cabbage Slaw keeps well in the fridge for abut a week as long as it’s kept covered.

  • Twice-cooked Rice Cakes: A Leftover Rice Recipe

    Twice-cooked Rice Cakes: A Leftover Rice Recipe

    Don’t throw out that rice! Instead make this twice-cooked side dish. It’s easy to make and it only takes about 15 minutes. It’s rich and creamy and similar to risotto but closer to a Japanese onigiri (rice ball). This recipe serves two.

    You’ll need;

    • a small covered sauce pan
    • a wooden spoon
    • a square or round cooking ring
    • 1 1/2 cups cooked, leftover rice
    • 3/4 cup chicken broth
    • 2 tbsp butter
    • 1 tbsp olive oil
    • 1/4 tsp of spices to your taste: powdered onion, garlic, parsley,  pepper, oregano, thyme… etc.
    • 1/4 cup grated Parmesan cheese.
    • 1/2 tsp sea salt, to taste

    Add chicken broth, butter, salt, and spices to a small sauce pan and bring to a boil. Lower heat to medium and add cooked rice. Stir often with a wooden spoon until most of the liquid is absorbed. Remove from heat and add grated Parmesan cheese and olive oil, mix well, cover, and let it set for 5 minutes. Put rice into cooking rings and pack well, then remove the ring. If the rice does not release easily from the ring, run a wet butter knife around the inside edge. Top it with more grated Parmesan or dried bonito flakes. You have to admit this is pretty impressive for leftover rice.

  • Red Bean Paste: A Sweet Asian Puree Recipe

    Red Bean Paste: A Sweet Asian Puree Recipe

    Azuki, a small dark red bean, is the second largest Asian crop next to soybean. It’s the main ingredient in sweet Red Bean paste. Red bean paste and candied Red Bean are sold in Asian markets all year round, but usually they’re used in fall harvest desserts as pastry filling (Chinese moon cakes), light snacks (Japanese zenzai and anko), and sweet soups (Korean patjuk). This highly prized confection can be coarse or smooth. It has a taste similar to chestnut puree and pine nuts and is as smooth as pumpkin filling. It’s easy to make… and even easier with a blender. This recipe makes 4 cups.

    You’ll need:

    • a large pot with lid for soaking and boiling
    • a blender
    • a large mixing bowl
    • a large colander
    • 2 cups of dried azuki beans
    • lots of water
    • 3/4 cup sugar
    • 1tbsp salt
    • 1 tsp powdered ginger
    • four drop of vanilla
    • 1/2 cup unsalted butter (optional)

    Soak Your Beans
    As with most beans, azuki must be soaked and rinsed. In a large pot add beans and enough water to cover up to 2″ above the beans. Cover and soak overnight in a cool place (the fridge). Soaking overnight conditions the beans for boiling. Next day, drain and rinse beans until the water runs clear, then soak them again in clean water for another 6 hours at room temperature. Be sure to add enough water as before.

    Boil ‘Em
    Place the covered pot on hight heat until it boils, then lower the heat to medium and cook until the beans are very soft — roughly 2 hours. Add more water to the pot if the needed and stir every 20 minutes. When they are done, the skins should separate from the beans and they should mash easily with a wooden spoon. Check by crushing them on a cutting board. Be sure to rinse the pot clean, you’ll be using it again.

    Puree
    Drain the beans and reserve the hot liquid. In a blender add 1 1/2 cups of beans and enough of the reserved liquid water to cover 1″ above the beans. Set to puree and blend until smooth. Pour half the batch back into the clean pot. Add another cup of beans to the blender and puree, add more of the reserved liquid if needed. Repeat until the entire batch is blended.

    Simmer Down
    Set the heat to medium, add sugar, salt, ginger, and vanilla to the pureed beans and stir constantly to prevent burning. Simmer and stir until it is reduced to the consistency of thick fudge. Pour the finished bean paste into a mixing bowl and allow it to cool. It should have a deep purple-red color. For a velvet smooth texture add unsalted butter and mix well before it cools down completely. Store away into sealed jars and keep refrigerated.

    Foot note: Although butter is not a traditional ingredient, my grandmother would add refined lard to preserved red beans and Red bean Paste. It gave these preserves an incredibly smooth texture and a deep red color. In this age of chocolate covered bacon and rendered duck fat spreads this is not so far-fetched. If can find a quality refined leaf-lard, use this instead.

    You can keep red bean paste refrigerated for up to two months, but it’s best when used fresh. Use it as a sweet spread on pancakes or as a pastry filling. I like it with cream cheese on a toasted bagel at breakfast. If you make your own ice cream try this as a new flavor.

  • Not-so-sloppy Joe: A Ketchup Recipe

    Not-so-sloppy Joe: A Ketchup Recipe

    Ever wonder what to do with that drawer full of Ketchup and Plum sauce packets? The answer is  Sloppy Joe! I have such fond memories of the 70’s and Sloppy Joe Night that I barely remember that we were in a recession. Sloppy Joe served on a TV tray while watching gun Smoke! This is one of my favorite cheap eats, and you probably have most of the ingredients already. This recipe feeds four.

    You’ll need:

    • a medium size skillet with lid
    • 3/4 pound ground beef
    • 1/2 pound of diced canned tomatoes (6. oz.)
    • 1/2 cup each, chopped: onion, bell pepper, parsley
    • 12 packets of take-out ketchup (1/2 cup)
    • 6 packets of take-out duck sauce (1/4 cup)
    • 2 tbsp Worcestershire Sauce
    • 1 tbsp hickory BBQ sauce (1 packet)
    • 3 tbsp olive oil
    • 1 tsp salt
    • liquid smoke (optional)

    Use these dried spices or an equal amount of a good dried BBQ seasoning.

    • 1/2 tsp each: cumin, oregano, thyme, black pepper
    • 1 tbsp dried basil
    • 1 tsp powdered garlic

    Step 1: Add 1 tbsp of oil to a hot skillet and brown ground beef, drain and discard excess liquid. Remove from the pan and set aside.

    Step2: Add 2 tbsp of oil to the skillet and add onion, bell pepper, and parsley and cover. Cook until bell peppers are soft. Lower heat to medium and add browned ground beef, dried spices, and salt. Cook for five minutes. Now add all the wet ingredients: ketchup, plum sauce, canned tomatoes, liquid smoke… etc. or a pack or dried BBQ seasonings. Cover and cook for 15 more minutes, stirring once or twice. It’s ready when the liquid has thickened. Serve it up on toasted bread topped with a crumbled layer of crushed potato chips… be sure to have it with a hot bowl of tomato soup.

  • Tostones: A Fried Plantain Recipe

    Tostones: A Fried Plantain Recipe

    Tostones are fried twice — that's what makes them so good.

    Plantains, a close cousin to bananas, are eaten when they are green, reddish black, or black depenging on the variety. The flesh is very firm, higher in starch and lower in sugar. They are prepared more as a root vegetable would be. A popular South American and Caribbean dish is tostones — twice-fried plantain chips. Tostones are easy to make, but there is a little trick to peeling plantains.

    Start by cutting off the tips and ends from each plantain, then  cut three to four shallow slits from tip to end.

    Loosen one section with your thumb and peel, then remove the rest of the skin. You’ll notice the skin peels off easily. The flesh should be very firm and creamy white or very light pink in color.

    Cut plantains into pieces that are 3/”4 to 1″ thick. If you’re not ready to cook, put them into a bowl of ice water and a little lemon to prevent them from turning brown. Drain and dry them when you’re ready to cook.

    Add vegetable or canola oil to a hot skillet — about 1/2″ deep or so. Check if oil is at frying temperature by placing a wooden spoon or chopstick into the pan. When bubbles form it’s fryin’ time. Place the plantain pieces into hot oil and fry until they are golden. Place them on a paper towel to drain.

    Deep frying soften the plantains, which is important for this next step: pressing. Flatten them gently, but don’t mash the hell out of them. I use a small “tostonera,” a wooden press, but the bottom of a coffee mug works just fine.

    Finally, place the flattened pieces back into the hot oil and fry them again until they are golden brown on both sides.

    Drain them on a paper towel and lightly salt while they’re still hot. I like adding a little powdered garlic and black pepper too. Tostones go well with eggs — they’re good with any dish that you’d serve French fries. If you make a big batch you can re-heat them in a toaster oven.

  • Frittata Squares: A Cooking Ring Recipe

    Frittata Squares: A Cooking Ring Recipe

    I’m really getting into these cooking rings. Here’s another square egg dish: Mushroom Frittata with red pepper, parsley, cheddar cheese, and onion. It’s important not to over-fill the rings, otherwise they’ll flow over the tops of the rings as they cook. You’ll add the eggs into the rings to make layers. Since this dish is finished by steaming in a non-stick, you won’t need much butter, but that’s entirely up to you.

    You’ll need:

    • non-stick pan with glass lid
    • 2 square cooking rings, 2.75″ square X 1.5″ deep
    • a flat spatula
    • 1/3 cup each, minced: onion, parsley, red pepper
    • 2 medium size Crimmini mushrooms, sliced
    • 1/8 cup course breadcrumbs
    • 1/8 cup grated cheddar cheese
    • 4 large eggs
    • 1/8 cup milk
    • 1/2 tsp powdered onion
    • dried chives
    • 1/4 cup water
    • salt and pepper
    • butter

    Cook the mushrooms. In a hot non-stick pan, melt a pat of butter and lay the mushrooms in flat, sprinkle a little salt. Lower heat to medium, and cover. The mushrooms should release liquid in about 5 minutes. Remove from pan when both sides are evenly browned.

    Melt another pat of butter in the pan and add bread crumbs, red pepper, onion, parsley and sprinkle them with a little salt and powdered onion. Cook until the red peppers are soft, then set them aside.

    Make this frittta in layers. With the burner on high, place 2 well-greased cooking rings in the pan and melt 1/2 tsp into each ring. Beat 2 eggs with a little milk and pour about 5 tablespoons into each ring. Lower heat to medium and let the eggs cook form a solid base — it’s OK if some egg spills out, just trim it off later. Now add some of bread crumb mixture, cover the pan and cook until the eggs start turning opaque.

    Remove the glass lid and add more bread crumb mixture and cheese. Pour the rest of the egg halfway up the ring. Cover and let eggs cook as before. Now pour the final layer — arrange mushrooms and pour the rest of the egg with some dried chives. Make sure the eggs sit about 1/4″ away from the top of the cooking ring. Turn heat up to high, add water to the pan and cover. Let the eggs steam until the tops rise slightly over the rings.

    Remove the eggs and rings from the pan — don’t be a hero, use a flat spatula. Let them sit for a minute to cool, the eggs should shrink away from the edges. If they do stick use a sharp knife to free the edges. Plate them and serve with cocktail sauce and aside of buttered toast with strawberry jam. Make this breakfast for two this weekend for someone special, use what you like for filling.

  • Square Poached Eggs: Using Metal Cooking Rings

    Square Poached Eggs: Using Metal Cooking Rings

    This is not a Photoshop trick, these poached eggs ARE square. I stopped into a baking supply store to pick up some Vanilla. As I passed by the kitchen gadgets section, I spotted cooking rings and recalled the podcast that I did with Eric: “How to Poach an Egg…”

    After looking over stainless steel diamonds, ovals, and circles, I picked the squares. I’ve found that a thicker bands distributes heat more evenly, a thinner gauge of metal is
    better suited for making stacked presentations. I wouldn’t call this a recipe, this is more of a description of how I used a metal cooking ring.

    You’ll Need:

    • a metal cooking ring, large enough for large 2 eggs
    • a non-stick frying pan with a glass lid
    • flat spatula for flipping
    • 2 large eggs
    • dried chives
    • salt or grated Parmesan cheese
    • 1/2 tsp unsalted butter
    • 1/2 cup water
    • small bowl

    Place cooking ring into the frying pan and bring pan to medium heat. Crack one egg into a bowl and let the egg white settle. Melt 1/2 tsp of butter in the cooking ring and pour some of the egg white into the ring to form a solid bottom, then add the rest of the egg. Add 1/2 cup of water to the pan and cover with glass lid.

    When the egg yolk starts to form a slightly opaque film, remove the glass lid and sprinkle some dried chives and salt or Parmesan cheese. Crack the other egg on top of the first egg, return cover and cook on medium heat for another 5 minutes, or longer if you like your eggs well done. With a flat spatula, transfer the cooking ring and egg to a plate. Let it cool for a minute and carefully remove the ring, and serve.

    When you slice through, you’ll notice that bottom egg will be more well-done, than the top layer of egg. Here’s an idea: beat an egg with ham, smoked salmon, red pepper, or caramelized onion and make the first layer into scrambled egg, then make the top layer a poached egg — two for one!

  • Blancmange: A Dessert Recipe from the UK

    Blancmange: A Dessert Recipe from the UK

    Some Brits fondly refer to blancmange (blə-mɒnʒ) as “shape,” probably because this rich, almond flavored dessert is usually set in small molds. It’s hardly diet food —  made with milk, cream, egg, and sugar; and thickened with Irish moss (carrageen). This custard from the UK is similar to other puddings such as Bavarian cream, vanilla pudding, and panna cotta. This recipe requires whole milk — non-lactose milk, soy, or skim milk will not set properly.

    Carrageen, better known as Irish moss is used a thickening agent, just as agar (red algae) is used in Asian foods. For this recipe I used dried carrageen, not “carrageenan” the commercially prepared extract. 1 oz. of dried carrageen will roughly set up as one cup of liquid. Irish moss can be purchased in dried bundles from online stores or from health food stores. Although not authentic to recipe, you can also substitute with gelatin or agar. Follow instructions to make 1/3 cup.

    Blancmange is a very rich dessert and is best plated as small servings with a flavored syrup or treacle drizzled over the top. This recipe makes 4 small servings, double the recipe to serve more.

    You’ll Need:

    • a medium size sauce pan
    • a medium, and a fine mesh sieve
    • 4 small molds or ramekins
    • a rubber spatula
    • 3/4 oz dried Irish moss (carrageen) or
      1/3 cup after soaking and rinsing
    • 3/4 cup whole milk
    • 1/2 cup cream
    • vanilla and almond extract
    • 1 whole star anisette
    • 6 cardamom pod, or 1/4 tsp ground cardamom
    • sliced rind of 1 lemon
    • 1  large egg
    • 2 tbsp caster sugar (fine sugar)

    In a sauce pan, bring whole milk and cream to a boil, add washed Irish moss, lemon rind, cardamom seeds (crush the pods first), star anisette, 1 tbsp caster sugar, and a few drops each of vanilla and almond extract. Lower heat and cover, allow to simmer for 25 to 30 minutes stirring occasionally. The Irish moss will have dissolved into the milk mixture to make a thick sauce. Remove from heat.

    Strain milk mixture through a medium mesh sieve, and with the spatula gently rub any remaining Irish moss. Be careful not to grate the dense fiber into the mixture. Strain once more through a fine sieve. The liquid should be smooth and thick.

    While the milk mixture is cooling down, separate egg white and egg yolk. Beat egg white until it forms stiff peeks. Add 1 tbsp caster sugar to egg yolk and mix well. Stir egg yolk into the milk mixture with a rubber spatula, then fold egg whites in until everything is evenly incorporated.

    Spray each mold with water then pour mixture evenly into small decorative molds. You can also use ramekins, or small round bowls. Tap the bottoms of each mold to free any air bubbles. Set molds on an even surface in the fridge for at least four hours, or overnight. The blancmange will set into a firm custard as it chills.

    When you’re ready to serve, set the molds in warm water for a few minutes. Use a sharp knife to free the edges if needed, then flip the mold over onto individual serving dishes. Heat up a little honey with strawberry or raspberry jam and drizzle it over the blancmange before serving. ©2011 all rights reserved

  • Mmmeatloaf: A Slow Cooker Recipe

    Mmmeatloaf: A Slow Cooker Recipe

    Slow Cooker Meatloaf
    Bet you didn't think you could make one of these in a slow cooker.

    A slow cooker brings to mind meals like all-day-long beef stew, chicken noodle casserole, and Super Bowl chili. But if you’re stuck at home all day, make a slow cooker meatloaf. It’s ready in just… five hours. So why would anyone use slow cooker to make meatloaf? It’s a great no-fuss meal that you can make while doing your chores. The first two meatloaves I made in my slow cooker were a bit dry in the center, even though it made a lot of liquid. After a little experimenting I found two things that help this stay moist and full of flavor: using moist, fresh, finely minced vegetables (onion, celery, bell  peppers, zucchini, etc.); searing the entire meatloaf before slow cooking.

    So get your mashed potatoes in order, make a small salad, and give this recipe a shot. This recipe feeds three people, it may sound like a lot of food, but it actually shrinks down in the slow cooker.

    Slow Cooker Meat Loaf Recipe

    You’ll Need:

    • a large electric slow cooker with a temperature setting (and timer)
    • a mixing bowl
    • a large nonstick frying pan
    • 2 wide flippers

    Ingredients:

    • 1/2 lb ground beef
    • 1/2 lb ground pork, or veal
    • 1/2 lb ground turkey
    • 2 tbsp olive oil
    • 1 large egg, beaten
    • 3/4 cup plain bread crumbs
    • 1 tbsp sea salt
    • 1 tbsp granulated garlic
    • 1 tbsp dried basil
    • 1 tsp dry thyme
    • 1 tsp, black pepper
    • 1/2 cup each: finely minced bell pepper (red or green), onion, celery, parsley
    • 1/2 cup chicken stock or other cooking liquid

    Glaze:

    • 3 tbsp ketchup or cocktail sauce
    • 1 tsp liquid smoke
    • 1/2 tsp dried mustard
    • 1 tsp Worcestershire

    Put ground meat into a mixing bowl with all dry ingredients and spices, mix well. Then add all finely minced vegetables (pssst, use the food processor) and egg and mix again until all ingredients are evenly distributed. On a cutting board, form a rectangular loaf that is shaped more like rounded brick than a loaf of bread. You’ll round off the top in the slow cooker later. Let it rest in the fridge for about half an hour.

    Add olive oil into a hot non-stick pan. Carefully lower the loaf into the pan and sear the bottom until its firm enough to flip over. Sear all sides evenly, to a light golden brown.

    Set the slow cooker to high, add a little olive oil, and set the meatloaf in carefully. With the back of a spoon round the top of meatloaf and adjust the sides to a good fit. Make sure there is about a 1/2″ of space from the inner edge of the slow cooker. Now add the chicken stock (or other cooking liquid). Cover and let it cook on high for two hours, then flip it over. Baste every hour or so. The meatloaf should release more liquid. If the liquid is deeper than 1/2″, remove some of it with a turkey baster.

    After four hours, turn the slow cooker down to medium heat and flip the meatloaf over once more. Mix up the ketchup glaze and spoon it generously over the top of your meatloaf. Replace cover and let it cook on medium for another hour. Set the slow cooker to warm until you’re ready to eat, then let it sit for 10 more minutes on a cutting board before serving.

    Be sure to drizzle some of that thick cooking liquid over the meatloaf before it hits the table, and serve it up with a generous helping of Parmesan & chive mashed potatoes and steamed carrots. ©gardenfork.tv  all rights reserved

  • Chicken Stock Recipe: Make It Yourself

    Chicken Stock Recipe: Make It Yourself

    Eric and I stopped into Naruto Ramen ( Park Slope, Brooklyn ) the other day for lunch. We were in awe of the oil-drum size stock pot they use for making their soup base (the scallion cutting machine is equally impressive). It was simmering with whole onions, Napa cabbage, peeled ginger root, kelp, pork and chicken bones — all that good stuff. The ramen lunch with gyoza was excellent.

    The Stock Pot at Noruku Ramen in Park Slope Brooklyn

    Stock and broth differ in that a stock uses both bones and meat. I prefer to make my own. I know what’s in it, especially the amount of salt. It’s a healthy, good use of bone, meat and vegetable scraps (mushroom stems, tops of peppers and carrots,  peelings, leek roots… etc.). Onions skins give it a warmer golden color than turmeric. As I cook I store everything into a large bag that I keep in the freezer. I use just about any vegetable except for squash, potatoes and yams. They tend to make the broth cloudy and starchy. A good soup stock isn’t hard to make, but it takes a watchful eye.

    You’ll Need:

    • 2 12 quart stock pots
    • 1 large colander
    • large mesh strainers, medium and fine mesh grades
    • large wooden spoon
    • 10 quarts of water
    • 1 lb of chicken scraps, skins and bones
    • 1 lb vegetable scraps
    • 3 tbs of sea salt
    • 2 tbs unrefined sugar
    • 1 whole fresh onion, peels and all
    • 8 cloves of garlic, whole and crushed
    • 1 tbs black pepper corns
    • scant sage and thyme to taste
    • peel from one orange

    Step 1: Bring a large stock pot of water to a fast boil and add salt and sugar. Add bones, meat and vegetables, then lower heat to simmer. Make sure that your contents are 2″ below the rim — remove water if needed. Add all herbs and spices. Cover and simmer for about 4 hours (or longer) on a low-medium flame. Stir occasionally. You’ll know it’s done when the broth has clarified and a silky layer of fat has risen to the top of the pot.


    Step 2: You’ll need another stock pot of equal volume. Remove  stock pot from heat and let it cool for about 30 minutes. Set up another large pot with a large colander and pour the hot stock through. Clean any residue from the first stock pot and set up a large medium grade mesh strainer. Pour the stock through. Clean residue from the other stock pot , set up and a fine grade mesh strainer and pour stock through once more. Discard all stock solids as you sieve.


    Step 3: Your stock should be translucent and golden. Finally, simmer the stock once more for another hour, or until it reduces to 90% of volume. Salt to taste. Let it cool and store away in containers. Stock freezes well in air-tight containers — you can keep it frozen for up to four months.

    Vegetable Stock
    To make a vegetable stock, follow the same instructions but use twice the amount of vegetables. Before you simmer brown everything first. Coat vegetables evenly with one cup of olive oil and roast them in the oven on a baking sheet.

    Seafood Stock
    If you’re making a seafood stock wrap everything in gauze — fish heads, tails, fins, skin, bones, shrimp and lobster shells. Fine bones and shells break down easily and tend to get gritty when they simmer. For this kind of a stock I would sieve everything through a gauze lined colander to catch any sediment.