A Korean Feast at Home

Some of my treasures from the Super H Mart

My friend Mary Katherine and I have bonded over our mutual disdain for talking on the phone, our admiration for the South Carolina low country and our nomadic upbringings.  She is a military brat and I, just a regular brat who's father was transferred often in the corporate world.  Just as living in Brazil impacted my life in a huge way, Korea impacted hers.  We both have fond memories of our adopted homelands and both crave a taste of foods that stir our senses.  I have become quite adept at my   "anglophied" Brazilian dishes, but up until last week had never cooked or even eaten Korean food.  I am far from an expert on this type of cuisine, but with M.K.'s guidance, a little help from You Tube and a trip to the Asian market, I cooked up an amazing meal.

A great resource for a quick overview, recipes and step by step instructions is a site called www.maangchi.com.  It was here that I watched two videos for the items I had been requested to cook.  The videos are easy to follow and there are links to the recipes as well.  I highly recommend this site for  a Korean food novice.

Bulgogi is marinated and grilled beef.  I knew the minute I saw the recipe for this marinade, that it would do wonders f or the beef.  The marinade contained onion, garlic, fresh ginger and an Asian pear, which were whizzed together in a food processor and poured onto very thinly sliced beef (The Asian market I visited, had already sliced bulgogi meat).  To this mixture, was added some sliced carrots, scallions, rice syrup, brown sugar, soy sauce and sesame oil.  I allowed the meat to spend the night enrobed in this luscious marinade.  I did not have the luxury of a charcoal grill on the night of my party, so I chose to cook the meat in a large non-stick pan.  I coated the pan with some canola oil and working in several batches, placed the beef in a single layer in the hot pan.  It is very important to pat the beef dry with paper towels before placing it in the pan, so that it browns properly.  I was amazed at how tender and flavorful this meat was.  The marinade was magical, and I'd like to think my cooking technique played a factor in this dish's success as well.  We served the bulgogi in lettuce leaves with white rice and saamjang, a thick and spicy condiment.  The halted conversation and collective moaning of "Mmmmmmmmmm", assured me that my guests were enjoying their Korean barbecue.

Bulgogi caramelizing in the hot skillet

Beautiful finished bulgogi dish

The second dish M.K. requested was japchae.  Japchae is made with potato starch noodles in a soy and sesame oil sauce.  The version we made was vegetarian.  The noodles were very easy to find and the package even has an easy recipe on the back.  Look for "oriental style vermicelli" made from sweet potato starch.  The dried pasta is a light gray in color and turns the cooking liquid a very off-putting color.  Don't let this dissuade you, as the cooked noodles are cellophane clear and extremely long.  Perfect for twirling and slurping.  Place the cooked noodles in a bowl and drizzle with a generous amount of sesame oil and soy sauce.  Toss to coat and set aside while you cook your vegetables.  I used spinach, carrots,  yellow onion, scallions and mushroom for my japchae.  I love the versatility of this dish, as you can add as many or as few veggies as you would like, according to your guests tastes.  Make sure to sauté each vegetable separately before adding to the bowl of cooked noodles.  Toss the noodles and veggies together and add more soy sauce and sesame oil if desired.  Sesame oil is one of my favorite things and adds such a unique taste to this noodle dish.

Vegetarian Japchae

For some added Korean authenticity, I purchased kimchi and pork dumplings from the market

Now for the rice.  I like to pride myself as a expert rice maker.  The rice I grew making is a long grain, pilaf style, loaded with onions and garlic.  This meal however, called for a medium grained, no flavor added, steamed sticky rice.  This task was accomplished in the amazing rice cooker that M.K. purchased from the Asian market.  The forty dollar rice cooker produced some of the tastiest and most fragrant rice I have ever eaten.  I have put a moratorium on buying any more kitchen gadgets, but may have to make an exception for a new rice cooker.

The rice cooker that facilitates making perfect asian-style rice

We used a medium grain white rice.  Amazing how something so simple can be so flavorful

No theme dinner party is complete without a toast, including a traditional beverage. Soju, a distilled rice  liquor is the alcohol of choice for this meal.  Mixed with a bit of pineapple juice and some fruity Hawaiian punch, this 'kettle' beverage was reminiscent of some sort of frat party p.j.  Being the responsible adults that we are, we toasted with a shot or two and moved on to a more sophisticated libation.  Lucky for me, I work with a wine master.  Although Koreans do not typically drink wine with their meals, Chef Nancy was able to expertly pair a red and a white that complimented our food exceptionally well.  

For the over-21 crowd only! Soju "kettle"

To finish off our Korean feast, we scarfed down some choco pies.  Similar to the southern moon-pie, this fluffy little treat, was a cherished memory from my friend's childhood.

It's not quite on par with a Moon-Pie, but is pretty tasty after a few swigs from the "kettle"

We are fortunate to have so many diverse cultures in the Atlanta area, and the markets that accompany these populations.  No matter what ethnicity, your food memories revolve around, you are certain to find a taste of what you are looking for in one of the markets.  My favorites are The Buford Highway Farmer's Market, Super H Mart and Cherians International Groceries.

As always, I am fascinated by learning about new foods and cooking techniques, but more importantly, the joy of cooking for others is what motivates me.  It was such a pleasure to be able to bring back some food memories from Mary Katherine's childhood and to share that with a group of friends around the dinner table.  I challenge everyone to step out of their culinary comfort zone and as always, make every plate something to be passionate about!

Check Your Pulse

Lentil Salad with Fresh Thyme Vinaigrette

Although lentils have been around since biblical times, they are a new staple ingredient in my kitchen.  They are an inexpensive source of protein and fiber, with a mild flavor and substantial mouth feel.  Lentils are extremely versatile, as they can be served warm, cold or at room temperature and can take on any number of flavor profiles.  My recipe today is an Italian inspired lentil salad, which is hearty enough to serve as a main course alongside a green salad or as a wonderful accompaniment to roasted or grilled beef, chicken or pork.  

Italian Inspired Lentils:

1lb packaged of dried lentils*

8 cups water

4 slices of prosciutto

Extra-virgin olive oil

2 boxes of baby bella mushrooms

3 shallots, sliced

4 oz parmigiano reggiano, sliced with a vegetable peeler

Fresh Thyme Leaves for garnish

Vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 garlic clove, grated

1 teaspoon whole grain Dijon mustard

1 tablespoon honey

2 teaspoons fresh thyme leaves

Salt and pepper to taste

STEP ONE:

Place dried lentils in a dutch oven and cover with water.  Bring to a rolling boil, reduce heat and cover. Cook for 15-20 minutes until lentils are cooked through, but not mushy.  Drain any excess water

*If you have a couple of stems of parsley or cilantro or a scallion or a piece of onion, throw them into the lentil pot.  This will add another layer of flavor to your lentils.  Discard the additional herbs and onions once lentils are cooked.

STEP TWO:

While lentils are cooking, place prosciutto slices in a saute pan over medium-high heat and cook until crispy.  Flip prosciutto over to ensure that both side are crispy.  Remove from pan and set aside to cool and then crumble.  To the same pan, add 1 tsp of EVOO and one box of mushrooms.  Allow mushrooms to cook until dark brown and caramelized.  Remove the first batch of mushrooms to a plate and repeat the process with the second box of mushroom.  To the same pan, add two tablespoons of EVOO and saute the shallots until crispy.  Stir often, so that they do not burn.  Remove to a separate plate with a slotted spoon.

STEP THREE:

Make the vinaigrette by combining all the ingredients in a jar with a tight fitting lid and shake well to combine.

STEP FOUR:

In a large bowl, toss lentils and half of the mushrooms with about half of the vinaigrette.  Place this mixture onto desired serving platter and garnish with remaining mushrooms, prosciutto, shallots, cheese and thyme leaves.  Drizzle with extra dressing if needed or serve on the side.

Buon Appetito! And make every plate something to be passionate about!

Culinary Chameleon

The simple question, "Where are you from?", has been a source of anxiety for me my entire life.  My typical response to this question has always been, "Uhhh not really anywhere".  For some reason, in my younger years, I felt gypped that I did not have a singular place to call home.  I was born in New York City to southern parents,  and moved about every five years from there on out.  My family lived in some wonderful places, New Orleans, Brazil, New England, North Carolina and the beautiful South Carolina low country. Each locale, rich with it's own distinct character and food culture.  But where was I from?

Fast forward to present day, and the question I am asked most frequently, now that I cook professionally, is "What is your favorite dish to cook?".  In the beginning, this inquiry stirred up as much anxiety as the "Where are you from?" question of my youth.  For some reason, I felt that if I was a true professional, I was required to have a set focus, a dish or distinct cuisine that I could focus all of my energy towards.  Some people devote their whole lives to perfecting one specific dish.  What was my dish?  What was my cuisine?  I often envied cooks and cookbook authors who's name evokes an immediate knowledge as to what their book or restaurant is about.  Flay, Batali, Child, Yan and Lagasse all have a culinary identity.  But what was mine?

Over the past several years, I have been focused on "healthy" or "better for you" cooking.  This is a nice large umbrella that can encompass my chameleon-like culinary tendencies.  One can take a classic, Brazilian, Creole, or Southern recipe and most often find some way to make it a bit better for you.  This is my passion and focus now and while "healthy" and "better for you" do not immediately conjure up a specific cultural identity, I hope it incites curiosity.  You never know if you will getting French, Brazilian, Creole or Southern influences in one of my recipes, but you can be assured, that there will always be something about it that is better for you.

This week I had the pleasure of teaching a Brazilian vegetarian class at The Cook's Warehouse, with my partner in crime, Chef Nancy Waldeck.  Alas, Brazilian vegetarian seems like an oxymoron, but truly it epitomizes the marriage of my love for multicultural cuisine and healthier eating.  My recipe for today is one that we prepared in class.  I have taken a decadent fried, meat and cheese filled Brazilian snack called a Pastel, and morphed it into a lovely baked, veggie filled treat that can be enjoyed guilt-free.

Baked Veggie Pastéis:

Dough:

2 Cup WW Pastry Flour

1 tsp Baking Powder

½ tsp Sea Salt

1 TB Unsalted Butter

1 TB Cachaça or Vodka

1 Egg

1 Egg White

1/3 cup Warm Water

Filling:

1 cob fresh Corn, cut from cob

1/2 cup Tomato, seeded and chopped

1/2 cup chopped Hearts of Palm

1/3 cup finely chopped Yellow Onion

1 cup shredded Monterrey Jack Cheese

Step One:

Sift together flour, baking powder and salt into the bowl of an electric mixer.  Add butter, alcohol and eggs.  Beat on medium speed until incorporated.  Turn off mixer and scrape down sides of bowl.  Resume medium speed and slowly drizzle in warm water.  Mix until soft dough forms.

Step Two:

Turn out dough onto a floured surface and form into a rectangle and wrap in saran wrap and chill for at least 30 minutes.

Step Three:

While dough is chilling, prepare the filling by placing all the ingredients in a medium bowl.  Stir to combine and season with salt and pepper to taste.

Step Four:

Roll chilled dough to a 1/8 in thickness.  Cut dough into rectangles that are approximately 3 inches x 6 inches.  

Step Five:

Place 2 TB of filling in center of dough and brush washer along edges of dough to seal.  Fold dough over filling and crimp edges with a fork.

Step Six:

Brush top and bottom of pastry with egg wash and place on a parchment lined sheet pan that has been brushed with olive oil.  Sprinkle a pinch of course sea salt on top of pastry and spray or brush with olive oil

Bake at 400 deg for 20-25 minute, until golden brown and crispy

Beautiful chopped veggies for the filling

A pizza cutter is an easy way to cut out your rectangles of dough

Place a heaping tablespoon of filling on one end of the dough and rub outer edges with water, using your finger or small pastry brush

Fold dough over filling

Crimp edges with a fork to seal in the filling

Brush the top and bottom of pastry with egg wash

The finish product!

Make every plate something to be passionate about!

Super Salad

I had an amazing time last Friday, speaking to the Sixty-Plus group at the Piedmont Hospital in Fayette County.  For this engagement, I was asked to talk about anti-cancer foods and demonstrate a couple of recipes using these items.  Since my allotted time was relatively slim, I needed to pack as many cancer fighting foods into one dish as possible.  To break down healthy eating into its most basic form, know that if you are eating a rainbow of colors (and I am not talking about Skittles or M&M's here), you are eating healthfully.  In addition to thinking about color, I needed to include some of our major talking points for anti-cancer eating and combine it all into to a beautiful and palatable dish. Below are some of the ingredients we use on a regular basis in the healthy kitchen, all of which are included in my Super Salad recipe.

Garlic:  Fresh garlic is at the top of the list of anti-cancer foods.  Always use fresh garlic and allow it to sit for several minutes after grating or chopping it.  This will allow the anti-inflammatory allinase enzymes to activate, which in turn increases the health benefits of the garlic.

Turmeric/Healthy Oils and Black Pepper: Turmeric is a native Indian spice with a beautiful golden color and an earthy smell.  This spice, when used in conjunction with a healthy oil (Extra Virgin Olive Oil, Grapeseed Oil, Canola Oil), and fresh cracked black pepper, increases the bioavailability of its active ingredient, curcumin.  Curcumin is an anti-inflammatory.  A teaspoon of turmeric can easily be added to sautéed vegetables or salad dressings, without compromising the flavor of your recipe.

Capers and Red Onions:  Both of these foods contain high levels of a flavonoid called quercetin, which has anti-inflammatory properties.

Fresh Herbs: Fresh herbs contain vitamins and add a beautiful pop of color and freshness, without adding a lot of calories or fat.

Whole Grains: Brown rice, quinoa, millet, faro, sorghum, spelt, kamut, amaranth, freekeh and teff are all examples of whole grains.  These grains are filling, easily digestible and chock full of antioxidants. Most of these grains gluten-free.

Tomatoes: Not only do tomatoes come in a variety of colors, they are high in the nutrient lycopene. Lycopene is especially important for prostate health.

Red Peppers: Red peppers also contain lycopene and have more vitamin C than an orange.

Low Fat Dairy Products:  Naturally lower fat dairy products like feta and parmesan cheese are great sources of flavor.  Because these cheeses are stronger in flavor, you can use less of them.

Lentils/ Beans:  Both of these foods are wonderful sources of non-animal protein and very economical.

Pomegranate Molasses: This is nothing more than reduced 100% pomegranate juice and a great way to add some extra antioxidants and sweetness to a salad dressing.  Pomegranate molasses can be found at Whole Foods, Cooks Warehouse, Buford Highway Farmer's Market, DeKalb Farmer's Market and Cherian's Market.


Super Salad:

For the Salad:

1 cup of your favorite whole grain, uncooked (quinoa, faro, kamut)
1 cup of lentils, cooked according to package directions
1 pint of grape tomatoes, halved
1/4 cup dry packed sun dried tomatoes
1/4 cup chopped red onion**
1/4 cup sliced kalamata olives
3 TB of capers, drained and rinsed
1 cup of fresh chopped herbs, I like a mixture of dill, parsley and basil
1 oz of crumbled feta
5 oz box of arugula

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon turmeric
1 teaspoon pomegranate molasses (local honey can be substituted)
1 grated garlic clove (a microplane grater works best)
Sea Salt and fresh cracked pepper to taste

Combine all ingredients in a jar with a tight fitting lid and shake to combine.

Step One:
Cook you chosen grain according to package directions.  Grains will have different cooking times, but in a pinch, a good rule of thumb for preparing these items is the 1-2-3 method. i.e. One cup of dried grain + two cups of liquid = 3 cups of cooked product.

Step Two:
Combine all of the above items, except the arugula in a large bowl.  Drizzle with salad dressing and toss gently to combine.  Serve on top of a bed of arugula.

Salad will keep well in the refrigerator for three days. Serves 4-6.

** Soaking raw red onions in a small bowl of ice water for about 5-10 minutes will take a lot of the sting out of the onion, making it more palatable.  Just drain the water off before you add the onions to your salad.

I love this salad recipe, but more importantly, I love sharing the knowledge I have accumulated over the past few years, working with healthy chefs and dietitians at all of the Thomas Chapman Family Wellness Centers in the Piedmont Hospital network.  How can you not be passionate about what is on your plate, when it is so healthy for you?  Enjoy!

The New Recipe Box

My cherished recipe boxes from my grandmother Leak (left)  and grandmother Zachary (right).  Look at their handwriting, it tells so much.  Guess which one was the 1st grade teacher and which one was the artist?

One of my most prized possessions are the two recipe boxes that belonged to my grandmother's.  Each is overflowing with handwritten, food stained, index cards and newspaper clippings. These boxes are time capsules, perfectly showcasing the trends of the day as well as long cherished family recipes. Several times a year, I pull out these boxes and take a walk down memory lane.  

I love perusing the old index cards and clippings.  Feeling grateful for the many wonderful family meals  I enjoyed at each of their dinner tables.  I fondly remembering the fresh baked apple pie and my favorite chicken casserole.  I went in search of my grandmother Zachary's chicken casserole recipe last week, when I was in desperate need of some comfort food. I decided to make up a batch for myself.  It hit the spot, but I know it used to taste even better surrounded by family, as we sat at my grandmother's lace-covered dining room table.

Look at this collection of dinner party menu's.  Certainly, I have no recollection of what was for Christmas dinner in 1975, but it's nice to know we had oyster dressing, which is still a staple at all of our family holiday meals

Over the years, I have also, kept a record of my dinner party menus and have several journals dedicated to menus and party ideas.  I have never started a recipe box, but do have folders full of magazine clippings and recipes printed from the internet.  Of course, my newest "recipe box" is my blog and website.  It may not be as quaint, as an old handwritten box of recipes, but it is my way of preserving my family favorites, as well as my original creations.   I can only hope that one day, my grandchildren will be appreciative of the history I am collecting in my virtual recipe box.  

Below is the neatly written index card recipe for the favorite chicken casserole of my childhood.  It's not health food, and quite honestly, I would never even try to recreate this in a healthier version.  Sometimes, fond memories are all the nutrition your body and soul require.

Don't forget to make every plate something to be passionate about!

www.thepassionateplate.com

Tomato Time!

Beautiful assortment of tomatoes: Canned, Yellow, Beefsteak and Sun Dried

Summer is tomato time in the south.  Before, I even enjoyed eating tomatoes, I recall my mom, aunt and grandmother, gushing over the delicious tomatoes from the garden.  These tomatoes were always on my grandmother's dinner table, simply peeled and sliced on a plate. Nothing more, nothing less.  Sadly, I did not appreciate these garden delicacies at the time.  It would be many years later before I comprehended the love of a home grown tomato, and how different it was from the unfortunate tasteless orbs on display year round at my local supermarket.

As my palate matured, I grew into a true tomato lover.   I have more than made up for my earlier lack of tomato consumption over the past twenty years.  In fact, last summer, I took part in a large scale tomato canning session with my Can-Can Girls.  I don't recall exactly how many pounds of tomatoes we put up, but I do remember that it took six of us, two full days to complete the task of preserving summer's bounty.  

So treasured, were my jars of canned tomatoes, that I refused to eat them, for fear of running out before the next tomato canning summit.  I had become a selfish hoarder.  Well, about a month ago, a date was set for tomato canning 2014.  This meant that I had less than ten weeks to consume the dozen or so quarts of tomatoes, sitting quietly in the cool, darkness of my canned goods pantry (formerly my hall coat closet).  

The beautiful canned tomatoes make a lovely rustic pasta sauce, which I have been eating quite a lot of lately.  This sauce requires nothing more than a can of tomatoes, two grated garlic cloves, red pepper flakes and salt and pepper, sauteed in a bit of olive oil.  As much as I enjoy this tomato sauce, it was time to come up with another recipe in which to use my stock of tomatoes.  Thus, the Tomato Mop was born.

Years ago, I enjoyed a dish called tomato mop at a British Pub, called The Fox and Hound.  I vividly remember the warm and richly flavored tomato sauce, topped with melty goat cheese and served with crunchy garlic toasts. This dish makes a great appetizer or a wonderful vegetarian main dish, along side a simple green salad.  

If you are not fortunate enough to have a coat closet overflowing with home-canned tomatoes, I would recommend using organic, fire-roasted tomatoes instead.  

I hope a home-grown summer tomato is in your future, but if not, enjoy the deep tomatoey flavor of my Tomato Mop.  And.....don't forget to make every plate something to be passionate about!

Tomato Mop:

1 tablespoon of extra-virgin olive oil

3 cloves of garlic, grated

2 15 oz cans of organic fire roasted tomatoes, drained 

1 can of organic tomato paste

1 cup of chopped, dry packed, sun-dried tomatoes 

1/2 teaspoon of raw sugar

Salt and Pepper to taste

1 teaspoon red pepper flakes (optional)

4 oz of goat cheese

Step One:

Heat olive oil over medium-high heat in a skillet.  Add the garlic, canned tomatoes and tomato paste.  Cook and stir until tomato paste has melted and incorporated into the canned tomatoes.  Next, stir in sun-dried tomatoes, sugar, salt and pepper and red pepper flakes (if using).

Step Two:

Place tomato mixture into a pie plate, coated with non-stick spray.  Crumble goat cheese over top of tomatoes and place under a broiler, set on HIGH, until cheese begins to brown.  Tomato mop can be served warm or at room temperature with garlic toasts.

Garlic Toasts:

1 baguette in 1/4 inch slices

Non-Stick olive oil spray

1-2 large cloves of garlic, Peeled

Spray baguette slices with olive oil spray and grill on both sides on hot a grill pan, until crispy.  Or, place toasts on a sheet tray and toast in the oven on 350 degrees for about 8-10 minutes.

While toast is still warm, rub a raw garlic clove gently, over both sides of the bread.

Bonus:

If  you happen to have any of the tomato mop leftover, it makes a great breakfast, reheated and served with a poached or sunny side up egg on top.

Spreading the Love

For the past year or so, I have been learning the art of preserving from the wonderful women in my "Can-Can Girls" group.  My skills increased with each session,  but perhaps I relied too heavily on the other's expertise to get the job done.  Quite frankly, as much as I liked canning, I wondered if maybe, I was there more for the camaraderie, gourmet lunch and glass or three of wine. 

It is a good thing that I absorbed plenty of knowledge during our group work sessions, because as it turned out, the last time we girls got together, the price of admission, was a dish inspired by a recipe from the book Preserving by the Pint, by Melissa Mc Clellen.  This meant I had can all by myself!

My first three jars of Tomato-Corn Relish.  How cute are these jars?

Never one to miss a party, I dove head first into this charming book on small batch canning.  I chose the Corn and Tomato Relish featured on page ninety four.  With my ingredients and jars purchased, I began my solo canning session early one Saturday morning.  The house was quiet, except for the lovely sound of glass jars, gently clanking against one another in a large pot of boiling water.  I chopped, measured, sterilized, filled, processed and listened for the triumphant popping sound of the jars, sealing.  Success!  I had so much fun making that first batch of relish, that I made and processed another recipe the very next day.  One week later, I found myself teaching a neighborhood friend how to can.  I must have been feeling pretty confident that day, as we put up pickled okra and Spicy Apple Cider and Mustard Glaze  from Preserving by the Pint.  We had a great time and I was happy to be the instructor, rather than the student.  Even more satisfying, was that I feel certain that I have spread the love of canning with my friend. 

Apple Cider Glaze and Pickled Okra
The Glaze will be perfect on a pork tenderloin and the pickled okra is destined to garnish a spicy bloody Mary

Southern Summer Salad: Inspired by the corn and tomato relish

Southern Summer Salad:

Salad:

1 bag of mixed salad greens

1/2 of an English cucumber, sliced

1 large beefsteak tomato, cut into wedges

1 avocado, diced

2  scallions, thinly sliced

1/2 cup toasted pecan halves

1/4 cup of cooked and crumbled, proscuitto or bacon

1 half-pint jar of corn and tomato relish*

Place ingredients in a salad bowl in the order listed above.  Toss with a light coating of dressing just before serving.

*1/2 cup of seeded and chopped tomatoes and 1/2 cup of fresh corn kernels may be substituted for the relish.

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 teaspoon coarse Dijon mustard

2 teaspoons local honey

1/2 teaspoon ground cumin

Pinch of cayenne

Sea Salt and pepper to taste

Combine ingredients in a mason, attached the lid and shake it up.

I have certainly found a new hobby to be passionate about!