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Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Recently I started making homemade kimchi and have been in love with it ever since. I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting. Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave. Kimchi is wonderful as a side dish that compliments many meals. A regular bowl of rice, kimchi and a fried egg suits me just fine. So this recipe from NY Times Cooking just hits the spot. The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious. Add a sunny side up egg and you will have a truly satisfying meal. Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes. It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!). We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap. For this recipe you will want cook the ramen for half the time instructed on the package. This will ensure they are not overcooked for the final dish.

Yum! Homemade kimchi will keep well in the refrigerator for months.

Cheesy Kimchi Noodles

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Adapted from NY Times Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
1½ tablespoons canola oil
2 eggs
5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
½ cup packed kimchi, sliced into thin strips or chopped
1 large garlic clove, peeled and finely chopped
1 tablespoon black or white roasted sesame seeds, plus more for serving
½ cup finely grated cheddar cheese
Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon medium dry sherry or shaoxing wine

Preparation

Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.

Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since. In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites. We always had enough leftover pork to use in a sandwich which turned out to be a real winner. We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone. It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula.

Most markets carry thinly sliced prosciutto which works best for this recipe. I bought this packet at Whole Foods.

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto. It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread. Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

This is a delightful sandwich that is easy to prepare. Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches

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Author: Kiyo Miller

Serves: 6

Ingredients

For the dressing:
¼ cup extra virgin olive oil
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 scant teaspoons minced fresh rosemary
1 tablespoon finely chopped fresh sage
2 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon red pepper flakes
For the pork:
1¼ pound pork tenderloin, trimmed well
kosher salt
black pepper
2 ounces thinly sliced prosciutto
To serve:
Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula

Preparation

Combine sauce ingredients in a small bowl. Set aside
Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

Beef, Dinner, Grill, Korean, Lactose Free, Recipes

Kalbi Ribeye

December 23, 2021

Korean kalbi ribs are a local island favorite in Hawaii. It is most common to use flanken-style short ribs for this recipe. It is sometimes difficult to find this cut of meat, however, your butcher should be able to accommodate your request. Though this is the most common cut of meat used for kalbi, I found that using a boneless ribeye is superb. The ribeye is tender and so flavorful.

I bought a thick cut ribeye from Whole Foods and asked the butcher to slice it into two thinner pieces. It worked out perfectly for kalbi.

The marinade is easy to prepare with ingredients you most likely have on hand.

The main ingredients for the marinade are garlic, ginger, green onion, sesame seeds and onion. Though it may seem very ordinary, these common ingredients come together to make the best marinade.

I mix up the marinade early in the morning and let the steaks soak up the tasty sauce for about 10 hours.

The end result is a delicious kalbi-style ribeye steak that is perfectly seasoned and grilled to perfection. Sometimes we serve the kalbi with mac salad and homemade kimchi, other times with charred green beans. Rice is always a part of the meal.

Kalbi Ribeye

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Author: Kiyo Miller

Serves: 2

Ingredients

1 thick cut ribeye steak (about 1 pound, cut into two ¾-inch thick each pieces)
Marinade:
¼ cup soy sauce
¼ cup mirin
¼ cup sesame oil
¼ cup packed dark or light brown sugar
2 tablespoons water
1 tablespoon finely grated onion
1 tablespoon finely grated garlic (A Microplane works great for the garlic and ginger)
2 teaspoons finely grated ginger
5 green onions finely sliced
¾ teaspoon red pepper flakes
2 teaspoons roasted sesame seeds
freshly ground black pepper

Preparation

Whisk together the marinade ingredients in 2-cup glass measuring cup or medium sized bowl. Reserve ¼ cup of marinade.
Place the steaks in a single layer in a ziplock bag. Pour marinade over top and bottom of steaks making sure each steak is coated well. Place bag in the refrigerator for 8 - 10 hours, turning the bag occasionally.
For gas grill: Turn all burners to high, cover and heat grill until very hot, about 15 minutes. Clean and oil grates liberally once grill is hot. Grill steaks for about 5 minutes total, brushing reserved marinade over the steaks and turning several times for an even char. Check temperature with Thermapen or other digital thermometer. Remove when internal temperature reaches 140 degrees.
***The steaks can also be cooked over a hot charcoal grill.

Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year. This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian. There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers. It’s a recipe that can be made with or without several ingredients to fit your taste. The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place. The pasta is also optional if you prefer a lighter dish.

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat. It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

I have used spaghetti and this short pasta named barilotti. I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce. I found this pasta shape at our local Mana Foods. Another good option and more readily available would be orecchiette.

Fresh lemon juice and zest can’t be beat. It really adds a zing to this dish.

The sauce is divine. It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 4

Ingredients

1 cauliflower (about 1½ pounds) cut into large 2-inch florets
extra virgin olive oil
kosher salt and freshly ground black pepper
6 ounces pasta of your choice (optional)
1 cup chickpeas, drained and rinsed (optional)
1 medium shallot, finely diced
2 medium garlic cloves, finely chopped
1 cup vegetable or chicken stock or broth
4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
2 heaping tablespoons capers, drained
zest of 1 lemon
2 tablespoons fresh lemon juice
parsley, chopped for garnish

Preparation

Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Kimchi

November 26, 2021

I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.

Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.

Slice the won bok into quarters and remove the core.

I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.

The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.

I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.

Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.

The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).

After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.

If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.

I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.

Kimchi is delicious served with rice and sesame tofu.

Homemade Kimchi

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Author: Kiyo Miller

Serves: 2 quart jars

Ingredients

1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)

Preparation

Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.

Chicken, Dinner, Lactose Free, Recipes, Sauces

Best Make Ahead Gravy for Poultry

November 10, 2021

It must be more than 15 years ago that I first made this all-purpose gravy. I don’t recall where the recipe came from, but I’ve made it many times. So many, that the recipe card is looking rather ragged. One day, John suggested adding a bit of demi-glace to the recipe. Best idea ever. Demi-glace adds an “umami” essence similar to but possibly better than pan drippings and makes the gravy extra delicious. This is our go to recipe for poultry gravy. This is a real plus when you want to roast a small turkey breast or chicken that may not provide enough pan drippings to make gravy.

The only special ingredient required is demi-glace. I highly recommend Williams Sonoma demi-glace. Once you pop open the cap, you’ll know why demi-glace is king. We use the veal demi-glace in the gravy because that’s what we keep on hand. We use it in other recipes such as filet mignon with bordelaise sauce, pork tenderloin saltimbocca , and pressure cooker beef stew. Williams Sonoma also sells beef and chicken demi-glace so feel free to use which ever one suits you.

I whisk the demi-glace with a bit of the chicken broth to thin it out, then add it back to the rest of the broth. If you add the demi-glace to the 4 cups of broth without doing this step, it will be difficult to obtain a smooth mixture without any lumps.

Since I am lactose intolerant, I use Earth Balance Buttery Sticks because they are lactose free. Feel free to use regular butter if you make this recipe.

Once the Buttery Sticks have melted, the flour is whisked in, followed by the broth mixture and seasonings.

In less than 30 minutes you will have a delicious gravy that can be made in advance and stored in the refrigerator for a few days or frozen until ready to use.

The gravy is delicious over roasted chicken, turkey, mashed potatoes and stuffing.

Best Make Ahead Gravy for Poultry

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Author: Kiyo Miller

Serves: 4 cups

Ingredients

2 14.5-ounce cans chicken broth poured into 4-cup measuring cup topped off with water to equal 4 cups total liquid
4 tablespoons demi-glace (Veal, Beef or Chicken - Williams Sonoma brand recommended)
1 stick (4 ounces) Earth Balance Buttery Sticks (lactose free version) or regular butter
¼ cup + 3 tablespoons (7 tablespoons total) all-purpose flour
1 teaspoon poultry seasoning
kosher salt
freshly ground black pepper

Preparation

Place demi-glace in a small bowl with high sides. Add four tablespoons of the broth & water mixture to the demi-glace. Cover bowl and microwave for about 10 seconds, just enough to warm the liquid slightly. Whisk the mixture until smooth. Stir the demi-glace mixture into the chicken broth. This step helps to ensure the demi-glace and broth are well combined.
Heat Buttery Sticks or butter in a medium sized sauce pan or Dutch oven over medium heat. Once melted, add flour and whisk constantly to form a smooth paste. Adjust heat if it seems too high. Slowly add the chicken broth mixture to the pan, whisking constantly. Add poultry seasoning, a few pinches of salt and freshly ground pepper. Once the gravy starts to bubble turn the heat down to a very gentle simmer. Let gravy simmer for about 5 - 10 minutes, or until slightly thickened, stirring now and then, especially around the bottom and sides of the pan.
Turn heat off. Taste gravy and adjust seasoning adding more pepper and salt as needed. Let cool slightly, then transfer to containers and store in the refrigerator for up to 3 days. When ready to use, heat gravy in a sauce pan over medium-low to medium heat. Whisk the gravy to ensure it is smooth. If the gravy seems too thick, add water by the tablespoon to thin out to desired consistency. Gravy may be frozen in sealed containers for up to 4 months.

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Cheesy Kimchi Noodles

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Prosciutto Wrapped Pork Tenderloin Sandwiches

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Kalbi Ribeye

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Cauliflower Piccata

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Homemade Kimchi

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Best Make Ahead Gravy for Poultry

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