nytimes david chang bo ssam
Spicy ginger sweet potato leek soup
Serves 3-4
•2 large sweet potatoes peeled and cut into chunks
•2 large leeks white and light green parts sliced
•4 garlic cloves minced
•2 T butter
•several shakes of: cumin, chili powder, paprika, cayenne pepper, salt, cracked peppercorns
•cheddar (optional)
•1/2 bullion cube (optional)
Heat butter and fry up leeks and garlic until soft. Add sweet potatoes and spices. Add water just to cover all the ingredients and add bullion if using. Boil and then reduce to a summer for about 30 mins or until soft.
Let it sit to cool for a little bit and then use a blender to purée the soup. Return to pot and warm.
Take slices of super sharp cheddar and fry in a nonstick pan or a foreman grill
until crisp.
Velveted Chicken
Serves 2
•3/4 lb chicken breast sliced thinly
•1T corn starch
•1 egg white
•1 T rice vinegar
•1 Tsp soy sauce
•1 tsp sesame oil
•1 T water Marinade:
•1 garlic clove minced
•1/2 lemon juice
•2 tsp favorite mustard
•2-3 T olive oil
• s&p
•drizzle of honey
Whisk together corn starch, egg white, rice vinegar, sesame oil, soy and water. Cover chicken with this mixture and marinate for 30 mins. Heat 1 in of oil in a pot on med until hot. Flash fry chicken in oil until it turns white, place on paper towels. Whisk together the marinade. In a new pan add a splash of oil. Return chicken to this pan and add marinade. Cook until done. Serve with honey balsamic apple pecan blue cheese salad!!!!
Kimchi Pork Dumplings
Sauce
•2 sliced scallions
•1/4 cup soy sauce
•1/8 cup rice vinegar
•1 T sesame oil
•1 garlic clove minced Dumplings
•dumpling skin
•3/4 lbs pork
•3/4 lbs minced kimchi
•6 scallions minced
•2 eggs
•1 T flour
•1 T sugar
•1 T soy sauce
• pepper
Sauce: whisk everything together
Dumplings: Mix ingredients together. Add a bit of meat mixture to a skin in the center and bring all corners together and pinch. Let it rest on wax paper. In a pan add oil to coat bottom. Add dumplings. Pour in 1/4 cup water and cover. Heat on med high. When water evaporates remove lid and brown dumpling bottoms. Serve with sauce and fresh kimchi!
Challah French toast
•challah
•1/2 cup milk
•2 eggs
•butter
•cinnamon
Mix milk, eggs, cinnamon and pour into a shallow bowl. Slice 6 pieces of challah. Heat a chunk if butter in a pan until it bubbles. Heat on medium. Dip sliced challah in egg mixture and coat both sides. Add to pan and fry until crispy on both sides. If it browns too quickly the inside won’t cook so turn the heat down.
I haven’t been cooking many new recipes, hence the lack of updates. But, I’ve been doing a lot of designing!
Happy Christmas!
perfect cheeseplate
a must try
heaven in a salad!
serves 2 for dinner, 4 for pre dinner.
Make candied pecans:
boil 4 T sugar and 4 T water and pecans on the stovetop while stirring from time to time until liquid is mostly evaporated. Let it dry before using.
Make the dressing:
Dressing is kind of to taste. I made up approximate amounts, but it really depends on how you like your dressing. More olive oil than balsamic though always. Put honey, balsamic, garlic, olive oil, and mustard in a jar and shake.
SALAD TIME!
Mixx leaves, shallots, apple, pecans, blue cheese crumbles and dress and feel really happy.
Adapted from GQ
Serves 2
Preheat oven 375.
Boil pasta. Drain.
While that’s boiling melt 3 T of butter and add all the flour. Whisk for about two minutes. Slowly pour in milk while whisking rather vigorously. When it’s your preferred consistency add the grated cheese in batches and stir. Add salt & pepper to taste. Turn off heat and stir in the pasta. Pour this concoction into a bake pan.
Melt 1 T of butter and stir in breadcrumbs.
Cover the Mac & Cheese with tomato slices and then breadcrumbs on top. Bake for about 30 minutes. Delicioso!
I’ll make a big batch of this on Sunday and then eat it for lunch the rest of the week. It’s amazing because you can keep it at room temp and there’s no reheating!
Prepare the couscous according to package instructions. Replace water with chicken stock. Drain and rinse under cold water.
Tear artichoke hearts, slice sun dried tomatoes (I just cut them with kitchen shears), and add them to the couscous with feta. The amounts of these ingredients depends on how chunky you like your salad.
Prepare the dressing:
Whisk together lemon, mustard, garlic, olive oil, salt & pepper. The proportions can vary depending on what you like. Toss into the salad and serve!
Sometimes missing New York feels to obvious, but mostly it’s just status quo.
(sorry DC!)
Otto. Milanos. Standard Hotel. Bua Happy Hour. Xuan’s Famous. Shake Shack. 230 Fifth. Mamas. Edi & the Wolf. Sub 7. Stumptown in Ace Hotel Lobby. Momofuku Milk Bar. Jane Hotel. Jeffery’s Kitchen. Grimaldi. Jacque Torres. Henry’s. Murray’s Bagels. Breslin. Eataly. PIes & Thighs. 11th Street Lounge. Meatball Shop. Joseph Leonard. Co.
One of my favorite things about going to the farmer’s market is encountering a vegetable that I have never cooked before. Garlic Scapes (the tops of the bulb) are currently in season and they make a really amazing pesto!
Chop the scapes into 2 in pieces. Add the scapes & walnuts to a food processor and chop until it turns into a paste. Add parmesan to taste. Turn on processor and slowly pour in olive oil until it becomes smooth. Salt & Pepper. Server with bread or pasta!!
Picked up my first box at the farmer’s market today.
Whip some heavy cream up in your mixer and add powdered sugar & vanilla or just maple syrup. Absolutely fantastic.
Dig a hole, get some rocks, get a camping grill. Light some kindling on fire. Get it nice and hot. Salt and pepper steaks. Grill and enjoy that wood burned taste!