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David Chang's Apple Kimchi Salad Recipe
Oct 21, 8:38PM
David Chang's Apple Kimchi Salad Recipe
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David Chang's Apple Kimchi Salad
It's like clockwork: With fall, come apples. But most of us don't think about using that oh-so-American fruit in a salad, much less one with fermented Korean flavor. That's just one of the ways chef David Chang of New York's Momofuku fame has us beat. His Apple Kimchi Salad – made with kimchi, peppery arugula, pig jowl, and maple labneh, a Middle-Eastern yogurt – balances the sweetness and acidity of apples with the pickled goodness of Korean-style cabbage and that smoke we associate with bacon.
Chang came up with the salad out of necessity. "We had to find a way to use all of the apples we bought at the greenmarket," he says. You can use just about any variety of apple for this dish, but Chang prefers the sweeter, crisper varieties to offset the pureed kimchi, and he uses Fujis if he can find them. (Don't worry, your honeycrisps, pink lady, and Envy apples, will work fine.)
To keep the apples on the crisper side, Chang tosses them in the kimchi puree just before serving. "If you like more of the funkiness of the kimchi, you can coat the apples up to six hours beforehand, and then toss again just before serving," he adds.
Chang's been serving this dish at his Momofuku Ssäm Bar over the past five years, and it's still on the menu. He recommends starting your dinner with it – it gets the taste buds popping – and likes to pair it with a junmai sake made from a highly polished rice. Something, after all, must match the brilliance of this season's apple crop, and we'd all do well to follow the Chang gospel on this light, wonderfully funked-up combo before the weather gets too cold, and we're stuck in line trying to slurp – and/or buy ingredients to replicate – his kick-ass soups.
Fuji Apple Salad – Kimchi, Smoked jowl, & Maple Labne
Ingredients
• 4 fuji apples, peeled
• 1/2 cup napa cabbage kimchi, pureed
• 1/2 cup labne, or more to taste
• 1/4 cup maple syrup, or more to taste
• 1 pound thick-cut smoky bacon
• 1 loosely packed cup arugula
• 2 tbsp. olive oil
• kosher salt
• freshly ground black pepper
Step One
Cut the apples into wedges or very large cubes. If they are too thin, they'll be limp and won't assert their appleness; if they're too big, they won't take on enough kimchi flavor.
Step Two
Toss the apples in the kimchi puree. You can do this just before making the salad or up to 6 hour in advance.
Step Three
Combine the labne and maple syrup in a small bowl and whisk together until smooth.
Step Four
Heat the oven to 350ºF
Step Five
Arrange the bacon on a rimmed baking sheet and pop it in the oven. Bake for 15 minutes, or until brown and crisped. Transfer the meat to a plate lined with paper towels to drain.
Step Six
Just before serving, toss the arugula with the olive oil, a large pinch of salt, and a few turns of black pepper.
Step Seven
To serve, plop a dollop – 1 to 2 tablespoons – of the sweetened labne in the middle of each plate and top with one-quarter of the kimchi apples. Stack 3 or 4 pieces of bacon over the apples and drop a handful of the dressed arugula over the bacon. Hit each plate with a couple of turns of black pepper and serve at once.
Recipe: A warm spicy sausage, potato and kale soup | GCmag.org
Oct 21, 8:04PM
As the air continues to chill, you may find yourself craving tasty and warm food recipes.
Roasts, stews, and soups are all in my meal plan for this month. I recently tried sausage, potato and kale soup. This concoction is not only quick to make, but has the warmth factor I've been urging for.
Ingredients:
1 package spicy Italian sausage, casing removed
2 tablespoons olive oil
½ large onion, chopped
1 or 2 garlic cloves, minced
1 tsp. salt, plus more to taste
1 tsp. cracked black pepper, plus more to taste
½ tsp. crushed red pepper flakes, optional
1 large bunch of kale, stemmed and chopped
¼ tsp. nutmeg
2 large russet potatoes, sliced
8 cups chicken broth or stock
½ cup heavy cream, optional
Directions:
1. Heat up a large pot over high heat until it is heated through. While it is heating, remove the sausages from the casing by using kitchen shears or a sharp knife. It will be a bit messy, so make sure to wash your hands before returning to the pot. With a wooden spoon, break apart the sausage into smaller pieces. Stir occasionally, until the sausage has fully browned and proceed to remove the sausage from the pot into a plate or bowl.
Tip: While the sausage is cooking, cut up the onion, garlic, and kale. If you get really teary while cutting onion, I've heard burning a candle nearby can help prevent it. Garlic may seem difficult to deal with, but it is actually quite simple. First, crush the garlic with the side of your knife. Next, peel off the dried skin and trim the ends. You can now mince it. Also, make sure you cut out the stems of the kale before you add it into the pot.
2. Lower the heat to medium and add olive oil into the pot. Throw in the onions and garlic. As you stir, scrape down the bottom of the pot to pick up the browned remnants of the sausage and cook until everything is soft and translucent. This will take approximately three to five minutes. Season with salt, pepper, and crushed red pepper flakes. Continue to sauté until the onions have caramelized and then add in the kale in batches, not all at once. This will allow it a little time to wilt while it cooks. Next, add a bit of nutmeg and stir. Cook everything for about another three minutes until it is all completely wilted down. Lastly, add in the sliced potatoes and cooked sausages.
3. Pour in the chicken broth or stock and bring everything to a boil. Once it is at a boil, lower the heat again to a simmer until the potatoes are cooked through and are soft. Taste your soup to see if any more seasonings need to be added. You can throw in some more salt, pepper, red pepper flakes, and something completely different if you want! To finish, stir in the heavy cream if you wish.
I am (unfortunately) lactose intolerant and did not add in the heavy cream. It still tastes great without it! The heavy cream will only make the soup a bit thicker and creamier. Serve your soup with bread on the side and Bon Appetit!
This recipe was adapted from The Candid Appetite
Quick Meal Monday Recipe: Garlic Alfredo Tilapia | Majic 102.1
Oct 21, 8:00PM
Ingredients
-
3 tablespoons butter
-
2 cloves garlic, minced
-
1 cup Alfredo sauce
Directions
- Preheat an oven to 425 degrees F (220 degrees C).
- Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9×13-inch baking dish.
- Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
pic and source courtesy of http://allrecipes.com
Tequila & Beer Cocktail Recipe: "Portrait of a Sauza" | Taste Tequila
Oct 21, 7:59PM
We've often thought that beer and tequila make great drinking companions, and it turns out we're not alone. One trend we're starting to see on restaurant menus in California are "Beer and a Shot" – where a certain tequila is paired with a certain beer. Brilliant idea!
Taking that concept one step further, our friend and cocktail ninja Adam Stemmler of Blind Tiger Cocktail Co. created a few cocktails that use both tequila and beer as main ingredients. We met up in Berkeley, California, at the East Bay Spice Company, fired up the video cameras and he showed us how to make both of these ingredients live happily together in the same glass.
The first cocktail uses an old favorite, Fortaleza Añejo tequila, and is called "Portrait of a Sauza", after Guillermo Sauza, the man behind the brand. The beer used is Pyramid Weiss Cream, which is a nitrogen-based beer that allows it to take the place of egg whites to create a foam layer on top.
Use this recipe and try making it at home.
In a shaker tin combine:
-3/4 ounce fresh squeezed lemon juice
-3/4 ounce honey syrup (diluted 1:1 with water)
-2 ounces Fortaleza Añejo tequila
-1.5 ounces Pyramid Weiss Cream beer
-2 dashes Barkeep Fennel Bitters
Add ice and shake.
Double fine strain into a cocktail glass.
Garnish with freshly-grated cinnamon and a few dots of Angustura Bitters.
Enjoy, and if you make this one at home, please share your opinion below!
Tequila & Beer Cocktail Series:
Part 1: Portrait of a Sauza
Part 2: "Nobility and Malting"
Part 3: "Dueling Maestros"
Janet Groene's BoatCook: Bonus Baked Trout Recipe
Oct 21, 7:42PM
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