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Appetizers, Kimchi, Korean, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Cucumber Kimchi

September 4, 2013

There’s not many combinations better than spicy, garlicky, kimchi and a bowl of steaming hot rice. When accompanied with either grilled chicken or tofu marinated in Granny’s Teriyaki sauce, or Korean Style Hamburger Patties, it’s a mouth-watering experience.

I do enjoy the more traditional Napa cabbage kimchi but there’s something special about crunchy cucumber kimchi. Whole Spice Korean chili flakes add a beautiful color and mild sweetness without too much heat to the kimchi.

Quick Cucumber Kimchi

Serves 2 as a side dish

Ingredients

1 pound Japanese cucumber, halved lengthwise and sliced crosswise into 1/3 inch thick slices.

1 1/2 teaspoons kosher salt

1/4 cup thinly sliced Maui or sweet onion

1 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon finely chopped green onion

2 teaspoons sesame oil

dash of fish sauce (optional)

3 teaspoons Korean chili flakes

1/4 teaspoon kosher salt

Preparation

Place sliced cucumbers in a large bowl and sprinkle with 1 1/2 teaspoons kosher salt. Toss well. Let stand for 20 minutes then rinse and drain well. Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients. Mix everything together and transfer to a smaller serving bowl. Refrigerate until chilled. Sprinkle additional green onions on the top before serving if desired. The kimchi is best eaten the same day. Any leftovers are a welcome addition to your bento lunch the following day.

Appetizers, Pressure Cooker, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Pressure Cooker Artichokes

August 30, 2013

Artichokes are curious little veggies. With thorny leaves and not much to eat, one wonders why so much time is spent fussing over them let alone the 45 minutes it typically takes to cook them. But there’s something quite special about dipping those little leaves into a bowl of garlic infused melted butter or homemade mayonnaise. And once picked bare, you’re rewarded with a delicious meaty artichoke heart.

I may have mentioned that I’m in love with the pressure cooker we recently purchased. I find it absolutely delightful how quick you can cook food in it. Perfectly cooked artichokes in 10 minutes? Yes!

Pressure Cooker Artichokes

Serves 2 – 4 as an appetizer

Ingredients

2 large artichokes, washed and trimmed

1 tablespoons olive oil (optional)

1 teaspoon salt

Preparation

Wash the artichokes thoroughly under cold running water, rinsing between the leaves. Cut off the stem end of the artichokes close to the base. With a sharp knife, slice off the top 1 1/2 – 2 inches of each artichoke. Using a pair of kitchen scissors, cut off the sharp points of the leaves. Place artichokes in pressure cooker and fill with water just below the maximum liquid limit. Add olive oil if using and salt. Secure lid on cooker and bring to full pressure over medium-high heat. Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Continue to cook for 10 minutes. Quick release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Remove artichokes and drain upside down on a paper towel lined plate. Serve warm with your favorite dipping sauce. The artichokes can be made in advance, covered and refrigerated and heated before serving.

Dinner, Recipes, Sandwiches, Tofu, Vegan, Vegetarian

Lemongrass Tofu Banh Mi

August 26, 2013

My friend Terence gave me a 3 lemongrass shoots that he wanted to find a home for. John planted them in the garden and sure enough, they rooted and are now flourishing in the warm Maui weather. I never cooked with lemongrass before. Not until John pointed out that we had some in our yard!It’s a very nondescript type of grass with razor-sharp leaves, but don’t let that fool you. The lemongrass stalks have a wonderful fragrant citrus scent and can be used in all types of recipes. It works perfectly in this tofu recipe for banh mi.

This handy tofu press saves you from wasting paper towels. The TofuXpress is one of the best little kitchen gadgets I’ve bought in the last few years. Tofu is quickly marinated and pan-fried until crispy on both sides. The scent of the lemongrass, garlic, soy sauce and sesame oil is mouth-watering.

Lemongrass Tofu Banh Mi Light and crunchy baguette with lemongrass tofu, thinly sliced cucumber, carrot and daikon pickles (do chua) and lots of cilantro. It’s one of my favorite sandwiches. Do chua can be made in advance and stored in the refrigerator. I picked up two fresh baguettes at our local Vietnamese restaurant/bakery. John’s next experiment, homemade bahn mi.

Lemongrass Tofu Banh Mi

Adapted from theKitchn blog

Serves 2

Ingredients

14 ounce package extra firm tofu, pressed and cut into 10 slices (Wildwood Organic is a good brand to use. House Foods extra firm is not firm enough).

3 tablespoons soy sauce

2 1/2 teaspoons sesame oil

1 tablespoon canola oil

2 tablespoons minced lemongrass (about 3 bulbs)

2 medium cloves garlic, minced

2 baguettes

cilantro

do chua pickles

sliced cucumbers, Japanese or English hothouse or other types with fewer seeds (for very thin slices I use my Benriner and slice lengthwise to make long narrow strips)

Spread

2 tablespoons mayonnaise

1 teaspoon sriracha hot sauce

Preparation

Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.

In a shallow dish place tofu slices in a single layer. Pour sauce over tofu, turning pieces to coat well. Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice. Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).

Prepare your banh mi. Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha. Slather on both sides of the baguette. Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapeños.

***For vegan version use Vegenaise mayonnaise.

Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Vietnamese Carrot & Daikon Pickles ~ Do Chua

August 22, 2013

I love do chua! I’ve bought these tangy pickled carrots and daikon on occasion at the salad bar at Whole Foods yet it never occurred to me that I should be making them myself. They are so simple to prepare and not only are they delicious piled high in a banh mi sandwich, they are a refreshing side that goes well with a summer lunch of cool tofu and brown rice salad or stuffed into silky spring rolls.

I liked the idea I read in a few recipes of tossing the carrots and daikon with a bit of salt and sugar and mixing them for a few of minutes until they begin to soften. This also helps to expel some of the water that is then drained before adding the brine. These pickles are crunchy and have the perfect balance of sweet and tangy.

Vietnamese Carrot & Daikon Pickles ~ Do Chua

2 Pint Jars

Ingredients

1/2 pound julienned carrot

1/2 pound julienned daikon

1 teaspoon kosher salt

2 teaspoons sugar

1/2 cup rice vinegar (not seasoned)

1/2 cup white vinegar

3/4 cup water

1/2 cup sugar

2 teaspoons kosher salt

Preparation

Place carrots and daikon in a large bowl and sprinkle with 1 teaspoon kosher salt and 2 teaspoons sugar. With clean hands gently mix the vegetables for about 2 minutes. The daikon will soften a bit (flexible and will not break when bent) and water will have pooled at the bottom of the bowl. Pour vegetables in a colander and rinse under cool water. Drain well and divide evenly into 2 pint jars.

Combine rice vinegar, white vinegar, water, sugar and salt in a large measuring cup, mixing to dissolve the sugar and salt.

Pour brine over carrots and daikon making sure they are submerged in the liquid. Cover and refrigerate until ready to use. I’ve read they will last up to 4 weeks in the refrigerator. That may be true if you make a very large batch of pickles however we gobbled these up in just a couple of days.

Beans, Italian, Recipes, Side Dishes, Vegan, Vegetarian

A16 Braised Cannellini Beans with Garlic, Marjoram & Oregano

July 28, 2013

These beans are so luxurious and creamy there must be some special magic involved in making them. They are exceptionally delicious. Many years ago on one of our trips to San Francisco we had dinner at A16, a very popular Italian restaurant which shares a name with the highway that runs from Naples to Canosa, Puglia. We ordered a side of these beans and fell in love with them.

Fragrant and aromatic, marjoram adds that “je nais sais quoi” to these beans.

I’ve always been pleased with Bob’s Red Mill products. If you can’t find his cannellini beans check the bulk food section at your local market where there are usually cannellini beans sold by the pound. The original recipe recommends soaking the beans for 2 hours or longer however I found this is not necessary. These flavorful beans go especially well with grilled pork tenderloin with herbs and pancetta.

Braised Cannellini Beans with Garlic, Marjoram & Oregano

Serves 6

Adapted from A16 Restaurant

Ingredients

2 cups dried cannellini beans

2 teaspoons kosher salt

1/2 cup extra virgin olive oil

2 cloves garlic, smashed with the side of a knife

1 small bay leaf

1/2 teaspoon dried oregano

1 tablespoon fresh marjoram leaves, chopped

Preparation

Rinse the beans well in a colander, picking out any broken beans or pebbles. Transfer to a large stock pot and add water to cover by 3 inches. Place over high heat and bring to a boil, skimming off any foam that rises to the surface. Turn the heat down to a slow simmer and cook uncovered for about 1 1/2 hours, or until tender. Test the beans after 1 hour to check for doneness. It might be necessary to top off the beans with more water as they cook. Remove the cooked beans from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes. Drain the beans, reserving 3/4 cup of the cooking liquid.

In a saucepan, heat the olive oil over medium heat. Add the garlic, bay leaf and oregano and cook for about 3 minutes, or until the garlic begins to soften. Stir in the beans and the 3/4 cup of the reserved cooking liquid and simmer, stirring gently, for about 4 minutes or until the beans achieve a creamy consistency. They should not be as thick as mashed potatoes but should hold their shape if spooned onto a piece of bread. If the beans are too thick, stir in a little water and continue to cook. Stir in the marjoram, taste for seasoning, add salt if needed. They are now ready to serve. You may cool the beans and refrigerate for up to 4 days.

Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

June 23, 2013

I spotted some beautiful beans at Mana Foods a few days ago and immediately thought of a refreshing summer bean salad. Into the basket went the beans. I was curious about the purplish string beans that aren’t commonly seen here and thought they would add such a lovely color to the salad.

Little did I know those purplish string beans wouldn’t retain their color. As soon as I dropped them into the boiling water the beans turned green. Oops!

This simple and delicious recipe for green bean salad with fresh corn and tomatoes comes from the Washington Post. The dressing calls for lots of herbs and lucky for me they were growing in my garden.

This salad was a perfect match for the pappardelle, Swiss chard and Italian sausage pasta we prepared for dinner.

Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

Adapted from the Washington Post

Serves 2 – 3 as a side dish

Ingredients

8 ounces fresh beans – green and yellow

1 large ear fresh corn (about 1/2 cup)

4 ounces cherry or grape tomatoes cut in halves

1/4 cup thinly sliced Maui or red onion

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon Dijon

1 teaspoon minced garlic

salt and pepper to taste

2 teaspoons each, finely chopped:

thyme ~ tarragon ~ basil ~ chives ~ Italian parsley

Preparation

Trim beans and either leave whole or cut in halves. Prepare a bowl of ice water for the beans. Bring a medium saucepan of water to a boil, add salt and cook beans until just al dente, about 1 – 2 minutes. Drain and immediately submerge the beans in the ice water to stop the cooking. Drain cooled beans and place on a kitchen towel.

Rinse corn and with the water still clinging to the corn place on a microwave safe plate (I use a paper plate) and cover loosely with a piece of waxed paper. Cook on high for 45 seconds, flip corn over and cook for another 30 seconds or so. Remove corn kernels and set aside. Alternately, bring a saucepan of water to a boil and cook corn for 30 – 60 seconds.

In a small bowl whisk the lemon juice with Dijon, garlic, salt and pepper. Continue to whisk while adding the olive oil in a slow, steady stream until well combined. Whisk in the herbs.

Place the beans, corn, tomatoes and onions on a platter and toss with the herb dressing. It’s also delicious with a bit of crumbled feta cheese.

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Quick Cucumber Kimchi

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Pressure Cooker Artichokes

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Lemongrass Tofu Banh Mi

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Vietnamese Carrot & Daikon Pickles ~ Do Chua

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A16 Braised Cannellini Beans with Garlic, Marjoram & Oregano

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Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

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