Kimbap – Korean Seaweed Rice Rolls

July 30, 2015June 21, 2016 The Culinary Chronicles1 Comment

We have been non-stop grilling this summer and it has been fantastic!!!

Burgers (all types!), skewers, seafood, ribs, veggies……

And with this crazy heat and humidity we’ve been having these past few weeks it’s been the perfect way to escape the hot kitchen.

Most of our BBQs have been in the backyard so I’ve been sorely missing out on all of the summertime beach and park picnics. Delish sammies, salads, and fried chicken. SOOOO GOOD!

But if you’re anything like me, I often can’t decide what I want to make to bring for picnics. I strive to fix up dishes that are a bit out of the norm but still delish at room temperature. And since they’re outdoor events, I try to think of items that don’t have ingredients that will spoil easily.

Thank goodness that onigiris and seaweed rice rolls are ALWAYS a hit when I bring them out. Onigiris (also often referred to as musubis) are a Japanese treat consisting of sticky rice shaped into balls or triangles and wrapped in toasted seaweed. They often are filled with seafood, pickled veggies or meat.

What’s my favorite onigiri? SPAM MUSUBIS!!!!!

Yes, the all-caps were a must.

As for seaweed rice rolls — think of sushi maki rolls. But, if you opt to make them for outdoor events or if you don’t plan on serving them right away, I’d recommend staying clear of filling them with raw seafood. Korean style seaweed rice rolls, Kimbap, are perfect because of it.

Kim = Seaweed

Bap = Rice

Ever since I was first introduced to kimbap in elementary by my Korean friends, I have been inhaling these little buggers like crazy. There are so many variations but the standard filling usually consists of bulgogi (or seasoned protein of your choice), shredded carrots, cooked spinach, strips of cooked eggs and danmuji (pickled daikon). However, you can really use just about anything you have in your fridge. I often swap out the daikon for cucumbers and use leftover meat I may have such as grilled chicken, shrimp or imitation crab.

The other distinct difference between kimbap and Japanese maki is the rice. Normally, kimbap will only have sesame oil seasoned rice whereas Japanese sushi rice will have sake, rice wine vinegar and some sugar. But since I like the flavor, I use a combo of sesame oil and rice wine vinegar for my kimbap.

So for my latest contribution to the Safest Choice™ Darling Dozen I thought I would share with you a basic version of Kimbap. Once you get all the pieces together, assembly takes barely any time at all. And since you don’t have to serve it right away, you can make it the morning of a picnic or outing and have it on hand whenever you’re ready for it.

I’ve also included my recipe for the bulgogi marinade below but feel free to use a store bought marinade as there are TONS of great ones out there as well. However, keep in mind one note about the preparation of the eggs or “omelet”. Cook the eggs low and slow so that it doesn’t brown and retains its bright yellow color.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

HAPPY PICNICKING!

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Kimbap – Korean Seaweed Rice Rolls
Makes 4 rolls

Ingredients:

½ cup bulgogi marinade, homemade* or store bought
¼ pound thinly sliced ribeye beef
1 tablespoon vegetable oil, divided
3 large Safest Choice™ pasteurized eggs, beaten
2 cups cooked short grain-sticky rice, heated
½ tablespoon sesame oil
½ tablespoon rice wine vinegar
4 toasted seaweed sheets
½ cup finely julienned carrots
½ cup danmuji – Korean pickled daikon (or cucumbers), cut into long strips
½ cup blanched spinach

In a small bowl, mix the bulgogi marinade and beef together. Cover and refrigerate for 30 minutes.

Heat a small nonstick skillet with ½ tablespoon vegetable oil over medium-low. Pour in the beaten eggs and turn down the heat to low. Cook the eggs until they have just set on top and you see tiny bubbles forming over the surface. Carefully flip over the “omelet”. Allow the eggs to cook for an additional minute and slide the omelet onto a cutting board. Cut the omelet into long strips approximately ½ inch wide. Set aside.

Use a damp paper towel and wipe the interior of the nonstick skillet. Heat the remaining vegetable oil over medium high. Add the marinated beef to the skillet and stir-fry until the meat has browned and cooked through. Set aside.

In a medium size bowl, combine the rice with the sesame oil and rice wine vinegar.

Place one piece of toasted seaweed (shiny side down) on a bamboo sushi mat or piece of parchment paper. Dip your hands into a bowl of water (to help keep the rice from sticking). Spread and press ¼ of the rice mixture into an even, thin layer on top of the seaweed. You’ll want to leave about 2 inches from the top and bottom of the seaweed sheet uncovered.

Place ¼ of the beef, eggs, carrots, daikon, and spinach horizontally along the center of the rice. Hold the bottom of the bamboo mat (or parchment), and use an upwards motion to roll the kimbap. As you’re rolling, you’ll want to gently squeeze the kimbap to ensure that it’s firmly sealed and enclosed into the shape of a log. Unroll the bamboo mat (or parchment) and set the rolled kimbap aside. Repeat the process with the remaining ingredients.

Using a sharp knife, cut each roll into ½ inch pieces. You may need to wipe down the knife periodically as the rice can cause the blade to become sticky. Serve the kimbap at room temperature.

*To make your own bulgogi marinade, add the following ingredients into a food processor/blender and puree. Makes approximately 1 cup.

1/3 cup low sodium soy sauce
1 tablespoon honey or agave
1 tablespoon mirin
juice of one small orange
1 tablespoon sesame oil
1 teaspoon Gochugaru (Korean red chili pepper powder)
½ teaspoon toasted sesame seeds
½ teaspoon kosher salt
¼ teaspoon black pepper
½ tablespoon brown sugar
½ small Asian pear, quartered
2 large garlic cloves
1 inch piece fresh ginger
2 scallions, cut into 2 inch pieces

*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Appetizers/Small Plates · Sponsored · Vegetables/Vegetarian

Indonesian Corn Fritters with Tamarind Chili Sauce

February 21, 2015June 21, 2016 The Culinary ChroniclesLeave a comment

The Oscars are tomorrow night and I have to admit, I just LOVE them. The glitz, the glam–I can’t help but be swept away in the spirit of the Old Hollywood Glam.

Sure, I haven’t watched all of the top nominated films but the event is the perfect excuse for a fun
“girls night in” filled with lots of cocktails and delish little bites. A charcuterie board and other finger foods are the perfect accompaniment to a night of gorgeous gowns while my gal pals and I catch up on latest celebrity gossip.

For my most recent contribution to the Safest Choice™ Darling Dozen, I wanted to make something easy to whip together while unique enough to impress your Oscar going friends. These Indonesian style Corn Fritters are the exact thing and are spiced with South East Asian flavors like Thai chilies, Kaffir lime leaves and turmeric. With just barely enough “batter” to hold the kernels together, the sweet corn definitely is the star especially when dunked into a mixture of Tamarind Chili Sauce and Sriracha.

Since it is the Academy Awards, I’d recommend serving them with a bright, refreshing cocktail like a Paloma or Blood Orange Margarita— though a chilled glass of champagne would be fab as well.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

Enjoy Oscar Night!
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Indonesian Corn Fritters with Tamarind Chili Sauce
Makes approximately 16 fritters

Ingredients:

Sauce:
3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 Thai bird chile, minced finely
1 teaspoon Sambal chili paste

Fritters:
2 large fresh whole corn cobs (about 3 heaping cups of corn kernels)
¼ cup chopped shallots
1 tablespoon minced garlic
2 scallions, chopped (more for garnish)
2-3 Thai bird chilies, minced (depending on your heat preference)
4 fresh kaffir lime leaves, minced
¼ cup chopped cilantro leaves (more for garnish)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon turmeric powder
¼ teaspoon coarse black pepper
½ teaspoon kosher salt
2 large Safest Choice™ pasteurized eggs, beaten
¼ cup rice flour
vegetable oil
sea salt
lime wedges
Sriracha sauce

Prepare the sauce. In a bowl, whisk together all the items and refrigerate until serving.

Stand one ear of corn vertically on a cutting board or in a large bowl. Using a sharp knife, carefully cut down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.

In a large bowl, mix the first 13 ingredients together. Stir in the beaten eggs and rice flour until just combined. The batter will be minimal and just barely hold the corn and aromatics together.

Take a large cast iron skillet or other heavy bottom pan and pour in oil until it reaches about ½ – ¾ inch up the side of the pan. Allow the oil to come up to medium heat. Carefully place large spoonfuls of the corn mixture in the skillet – avoid having the fritters touch each other. Fry the fritters for about 2 minutes on each side until they reach a deep, golden color. Take caution while frying as the corn kernels may splatter a bit during the frying process. I like to place an inexpensive mesh splatter screen over the skillet while frying. Once done, remove the fritters from the oil and briefly drain on paper towel lined plates. Sprinkle each fritter with a few pinches of sea salt while they’re still warm and garnish with additional chopped scallions and cilantro.

Serve the fritters warm with a squeeze of fresh lime juice, Sriracha and tamarind chili sauce.

*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Appetizers/Small Plates

Poblano-Avocado-Yogurt Dip >> #MadeWithChobani

January 21, 2015January 28, 2015 The Culinary ChroniclesLeave a comment

Have you heard of the #MadeByChobani challenge that’s going around the food blogisphere?

The task is fairly simple really– come up with a healthy recipe using Chobani® yogurt. But if you’ve been to my site before, you’re fully aware that I have never claimed to write “healthy” recipes. Remember the Holy Trinity of my kitchen?

Bacon, Butter, and Booze!

But it’s a new year and even I can try something new. So……….

CHALLENGE ACCEPTED!

With the Super Bowl just around the corner, I thought it would be the perfect opportunity to whip up a healthier appetizer to go along with all of those buffalo wings and pizza that will be consumed. And the recipe is incredibly easy too!

I grabbed a poblano pepper (sometimes sold in the US as “pasilla”) and charred the exterior. Once peeled, I threw it in a food processor along with some avocados that are rich in potassium, fiber, and monounsaturated fat (“good fat”). Non-fat Plain Chobani® Greek Yogurt, cilantro, garlic and a few spices like cumin were also added to the party. The latter has been known to help with building your immunity and digestion.

The end results?

A wonderfully creamy, beautifully rich, totally satisfying dip. Deeply flavored from the charred poblano and cumin & luscious from the yogurt and avocado.

I chose to serve this healthier dip with tortilla chips (all about balance, right?) but it would be great with sliced veggies or as a spread in sandwiches.

DEE-LISH!

But…I’ll get back to creating some kind of bourbon-bacon dip so y’all know it’s still me.

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Poblano-Avocado-Yogurt Dip
Serves 6

Ingredients:

1 large poblano pepper
½ cup fresh cilantro leaves, roughly chopped
1 large garlic clove, minced
2 large ripe avocados, roughly diced (about 3 cups)
5 ounces Non-fat Plain Chobani® Greek Yogurt, or other plain Greek yogurt of our choice
½ tablespoon fresh lime juice
1/8 teaspoon cumin powder
¼ teaspoon garlic salt
¼ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
tortilla chips or veggie sticks of your choice

On your stove top range, char the poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel the skin from the pepper and discard along with the stem and seeds. Roughly chop the roasted pepper and place into the bowl of a food processor.

Pulse the poblano until it becomes fairly smooth. Add the rest of the ingredients and blend until smooth. Taste and add additional kosher salt as needed. Serve with tortilla chips or veggies of your choice.

Enjoy!

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Cilantro & Jalapeño Hummus

May 28, 2014 The Culinary Chronicles3 Comments

A few years ago, he and I had a terrible fight….

Trader Joe and I–that is.

What can I say?

He broke my heart — the day he stopped carrying their Cilantro & Jalapeño Hummus. Herby, a bit spicy, rich and creamy. I L-O-V-E-D it and would slather it over just about everything.

Then one day when I came in to grab a tub, it was gone. Sure, T.J. offered a three layered hummus that claimed it had my beloved Cilantro & Jalapeño Hummus inside. But once you opened the container, it barely had a dollop of the green goodness in it.

What’s a girl to do?

It was then time to take matters into my own hands and make my own version so that I could have my fill of whenever I wanted.

I threw a little bit of this and A LOT of that into the food processor and within a couple of minutes, I had something amazing that I dare say, love even more than the original.

True story.

Just like the original, it’s delicious over breads, to dip all kinds of goodies in, and to use as a sauce.

So T.J., I forgive you for cutting off my hummus supply and still love you for everything else you fill my kitchen with. And let’s face it, who cannot adore that you have your staff wearing Aloha gear? 🙂

Side note: T.J. is now carrying a version of Cilantro & Jalapeño Hummus but trust me when I say this–it’s not the same. I don’t know how they altered the recipe but it’s missing some of the old KA-POW the old hummus did.

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Cilantro & Jalapeño Hummus

Ingredients:

1- 2 bunches fresh cilantro, approximately 4-5 loosely packed cups (more to garnish)
1-2 jalapeño peppers, roughly chopped (depending on your heat preference)
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil (more to garnish)
1/3 cup tahini
4 garlic cloves
1 can garbanzo beans (15 ounces), drained with juices reserved
2-4 tablespoons juices from the garbanzo beans
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika (more to garnish)

Add the cilantro, jalapeñopeppers, lemon juice, olive oil and tahini into the bowl of a food processor. Pulse until the items have broken down.

Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika. Blend until the hummus is smooth but still thick. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency. Taste and add additional kosher salt if needed.

Plate the hummus and garnish with a drizzle of additional olive oil, sprinkle of paprika, and chopped cilantro. Serve as a spread or as a dip.

Appetizers/Small Plates · Condiments/Sauces · Side Dish · Vegetables/Vegetarian

Oven Baked Portabello Fries with Sriracha Mayo

April 4, 2014March 30, 2015 The Culinary Chronicles2 Comments

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.
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Oven Baked Portabello Fries with Sriracha Mayo
Serves 2

Ingredients:

Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

Fries
1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.

Appetizers/Small Plates · Seafood

Thai Fried Fish Cakes

March 10, 2014 The Culinary Chronicles2 Comments

Oh…Hey.

So, do you remember when my Fam Bam did a Thai themed Family Dinner? Because if you don’t, let me tell ya it was DEE-LICOUS!

Totes ONE NIGHT IN BANGKOK……

And as I said before, my MVP dish of the night goes to my seester’s fried fish cakes. Although humble at first glance, these scrumptious bites are out of this world. Definitive seafood flavor punched with kaffir and something subtly rich—coconut milk.

I wish I had them right now…..like a dozen of them! These beauties poof up when you them and settle down to an even “fritter like” consistency. And trust me, double the batch because you’ll want more!

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Thai Fried Fish Cakes
From About.com

1 lb (.454 kg) white-fleshed fish fillets
6 kaffir lime leaves, snipped into thin strips
3 tablespoon coconut milk
2 tablespoon fish sauce
1/2 teaspoon shrimp paste or 1 extra tablespoon fish sauce
1/2 tablespoon chili powder
1/3 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon brown sugar
3 green onions, sliced
1 thumb-size piece galangal OR ginger, grated
3 cloves garlic
1 red chili, sliced or 1/2 teaspoon dried crushed chili
1/3 to 1/2 cucumber (to accompany cakes)
oil for high temp. frying
To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander

Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.

In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.

Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.

Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.

Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).

Heat oil. When hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.

Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish. ENJOY!

Make Ahead Tip: You can make the fish paste up to 24 hours in advance. Cover and set in the refrigerator, then form into cakes and fry.

Appetizers/Small Plates · Pork · Salads

(Isaan) Pork Larb Gai – Thai Minced Pork Salad

March 7, 2014March 30, 2015 The Culinary Chronicles5 Comments

Larb (also often spelled as laap or laab) has been one of my favorite Thai dishes for a long time. It essentially translates to “minced meat salad” and can be made from a variety of different proteins – pork, beef, chicken, fish, duck, etc.

The word larb means “to chop up” in Thai. That’s right folks–authentic larb aficionados use a cleaver to chop/mince their proteins until they reach the perfect consistency. But truthfully, I’m a tad lazy and use pre-ground pork/chicken/turkey.

Andy Ricker, chef and author of Pok Pok does a beautiful job narrating his adventures of Thai cuisine and does an infinitely superior job of explaining the nuances of larb than I ever could. In a nutshell, there are two different schools of larb — the Northern Thai version and Northeastern Thai (Isaan) version. I gravitate towards the Isaan style that is heavily laden with citrus and toasted rice powder. The Northern style also uses various proteins and herbs but often includes pork/beef blood.

I’m obsessed with Isaan-style larb because it’s truly a flavor explosion (I’m so cheesy). It’s incredibly savory with the garlic, shallots, fish sauce……bright and aromatic from the tons of citrus & fresh herbs…..and rather “earthy” from the toasted rice powder. Whether you eat it with sticky rice or as lettuce wraps, larb has multiple layers of texture, especially when you take intermittent bites of fresh cucumber slices, cabbage or fresh chiles.

My version isn’t totally authentic but it definitely is my homage to the original and can be whipped up in about 20 minutes. Not bad at all when you need a quick bite and its lightness is perfect for a warm summer meal.

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(Isaan) Pork Larb Gai – Thai Minced Pork Salad

Ingredients:

1 tablespoon sugar
1 tablespoon warm water
4 tablespoons fresh lime juice, divided
3 tablespoons fish sauce, divided
1 tablespoon minced Thai chiles, divided
3 tablespoon vegetable oil
1/4 cup minced shallots
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1 pound ground pork
2 scallions, chopped
1 heaping tablespoon toasted rice powder*
1/2 small red onion, thinly sliced
1 cup fresh mint leaves, roughly torn
1 cup fresh cilantro leaves, roughly torn
1 cup fresh Thai basil leaves, roughly torn
accoutrements: extra fresh herbs, lime wedges, cabbage, lettuce leaves, cucumber slices, steamed rice

In a bowl, create the sauce by whisking together the sugar and warm water until dissolved. Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and 1/2 teaspoon minced chiles (more to taste). Set the sauce aside.

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the shallots, garlic and cook for 1 minute. Add 1/4 teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds. Increase the heat to medium-high and add in the pork.

Using a wooden spoon, stir the pork around the wok/skillet while breaking it apart to a crumbled consistency. Cook the pork until it is no longer pink, approximately 3-4 minutes. Stir in the remaining fish sauce and scallions.

Remove the wok/skillet from the heat. Toss in the rice powder, remaining lime juice, red onions, mint, cilantro, and basil. Stir in a few spoonfuls of the sauce to taste. Plate the larb with extra fresh herbs, whole chiles, lime wedges, sliced cucumbers, lettuce and cabbage. Serve with either steamed rice or whole lettuce leaves for wraps. The remaining sauce can be served alongside as a dipping sauce.

*If you cannot find pre-ground toasted rice powder, you can easily make your own. Toast uncooked jasmine rice in a skillet over low heat until golden brown. Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.

Appetizers/Small Plates · Sunday Family Dinner

French Bistro inspired Family Dinner – C’est Délicieux!

February 12, 2014November 19, 2015 The Culinary Chronicles2 Comments

Bonjour! Pour notre dîner de famille, nous avons préparé un menu français.

Yup–that’s what 4 years of French classes at Diamond Bar High School got me. Monsieur Kirkeby would’ve been so proud. Although I can’t be 100% sure that it’s grammatically correct 🙂

Our most recent monthly Family Dinner adventures swept us away to a French Bistro theme. They’re dishes that were meant for casual dining although I’ve also heard bistro cuisine referred to as “glamorous comfort food”. However you define it – it’s délicieux!

We like to have a plentiful selection of items to nosh on for our Sunday Family Dinners but as they were only 10 of us that night, we had to make some concessions. The biggest challenge was trying to narrow down which dishes we’d prepare…. Poulet Rôti? Steak Tartare? Salade Frisée aux Lardons? Escargots?

So much good food, so little time!

As always, we started off with some adult beverages. Although this time around, I opted not to prepare any mixed cocktails and served chilled sparkling vin from the Loire Valley in central France and a Côtes du Rhône.

While we prepped, we nibbled on an Abbaye de Belloc which is a French sheep’s milk frommage that we picked up earlier that day from Center Street Cheese Shop.

Next, we had a hearty Soupe à l’oignon – French Onion Soup.

French Onion Soup is rather nostalgic for me. The first “fancy dining” memory I have is eating French Onion Soup with my parents at a restaurant in Minnesota. I couldn’t have been more than a few years old but the fact that none of my siblings were there makes me believe that I must have crashed one of their very few “date meals”.

There was a Salade Niçoise overflowing with goodies like olive oil preserved tuna, haricot verts, olives, eggs, and grape tomatoes. My sister took the lead on this and adapted Tyler Florence’s version that can be found here. It was incredibly satisfying and could have been a meal in itself–but we’re gluttons.

I can’t imagine a bistro themed menu without some version of mussels. Our sister prepared her Moules with lots of wine, leeks, celery and fresh herbs. She used P.E.I. mussels that were so plump and were sweet and tender. They took on a creamy texture that was out of this world.

And then our deep carnivore side took over and we threw down some serious Steak Frites. We opted to go with simply seasoned grilled steaks (ribeyes and T-bones) and then topped them with an herb butter I had made with tarragon, parsley, thyme, lemon zest, salt and pepper.

To go with the Moules and Steaks, we put our niece, Nini, to work with double frying our Frites. You first fry the potatoes at a lower heat to cook them through to a translucent stage. Then, you crank up the heat and fry them up again so that become crisp and perfectly golden.

This Potato Monster totally approves.

As for dessert, we had an apple Tarte Tatin with ice cream and it was a FLOP!

Seriously!

So for those of you who ask if we never mess up on any dishes — you better believe it! And this Tarte Tatin was a prime example of how you can follow a recipe word for word and still have a disaster. My caramel didn’t set, the puff pastry was a soggy mess…I was SO bummed! It didn’t look terribly bad but trust me, looks can be deceiving.

But I survived and will live to make more desserts. Plus there was still lots of vin left so we commiserated with booze like all honest cooks do.

Despite my failed dessert, it was a fantastic meal! And like I said, with so many other Bistro classics that we didn’t have the time (or enough room in our stomach) to make, there may be a Part Deux to come!

In the meanwhile, fix yourself up the delightful Salade Niçoise that our seester made. You’ll adore it–especially with some baguette and a crisp white wine.

À bientôt!

This Month’s Family Dinner Menu

Cocktails: Côtes du Rhône, French Sparkling Wine from Loire
Appetizers: Soupe à l’oignon, Frommage, Salade Nicoise
Entrees: Moules, Steak Frites
Dessert: Tarte Tatin

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Salade Niçoise

Ingredients:
½ tablespoon minced garlic
2 heaping teaspoons Dijon mustard
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 heaping tablespoons minced fresh tarragon
½ cup quality extra virgin olive oil
kosher salt
black pepper
½ pound petit new potatoes, scrubbed and cleaned
1/4 pound haricots verts, trimmed
10 to 12 ounces canned or jarred Italian tuna packed in olive oil
8 ounces mesclun, washed and dried
½ pint grape tomatoes
4 hard boiled eggs, quartered lengthwise
6 ounces pitted Niçoise olives

Prepare the vinaigrette. Place the garlic, Dijon mustard, vinegar, lemon juice, tarragon and olive oil in a small jar. Add ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper into the jar before tightly securing the lid back on. Shake the jar vigorously for 15-20 seconds. Taste and adjust for seasonings as needed. Set aside.

Bring a small pot of water to a boil. Stir in a few pinches of salt before adding in the potatoes. Depending on the size of your potatoes, cut them into halves or quarters before adding them into the water. Allow the potatoes to boil for about 8-10 minutes, until tender. Using a slotted spoon, remove the potatoes and place them in a large bowl. Toss the warm potatoes with 1-2 tablespoons of the vinaigrette to coat lightly.

Add the haricots verts to the same pot of boiling water. Blanch the haricots verts for 1-2 minutes and then drain them into a colander. Immediately transfer them to a bowl of ice water and allow them to cool for a few minutes. Shocking the haricots verts will stop the cooking process to stock and allow them to maintain their bright color. Drain them and set aside.

Drain the olive oil from the tuna and use a fork to flake the fish into large pieces. Season with kosher salt and pepper.

Arrange the mesclun on to a large platter. Arrange the dressed potatoes, haricot verts, tomatoes, eggs and olives over the top of the greens. Drizzle the vinaigrette over the salad and serve.

Appetizers/Small Plates

Pan-Fried Ginger Chicken Dumplings – Happy Lunar New Year!

January 31, 2014August 3, 2015 The Culinary Chronicles11 Comments

Today marks the first day of Tết {Vietnamese Lunar New Year} – so allow me to say Chúc Mừng Năm Mới!!

Like the good Vietnamese gal I am, I’ve spent the past several days cleaning up the house, running to the bank to get “new money” to stuff in the red envelopes for lì xi (lucky money), paying off my bills and finishing everything else Mom used to tell us to do in preparation for Tết. Hey- I do what I can to deflect any bad ju-ju!

I expect that our clan’s Tết celebration on Sunday will be filled with a lot of shenanigans, new year’s wishes, a bit of gambling and a whole lot of eating! Braised bamboo, crab, sticky rice, roast pork, stuffed rice cakes and a ton more. I CAN’T WAIT!

To get in the new year’s spirit, I decided to make some dumplings. Truthfully, this style of dumpling isn’t traditional for Tết but they’re quite common for Chinese New Year celebrations. Dumplings are eaten because they symbolize wealth & richness as their shape resembles Chinese gold ingots.

This time around I decided to fill the dumplings primarily with ground chicken, shiitake mushrooms, cabbage, some aromatics and a TON of fresh ginger. I often use a pork & shrimp filling as well but you could use almost anything that tickles your fancy. Just one thing, you’ll want to cook a bit of the filling before you start assembling the dumplings so that you can adjust the seasonings. Trust me, you don’t want to stuff 100 dumplings before you discover that your filling is bland.

As for the dumpling skins/wrappers, let me be the first to admit that I never make my own and I’m happy to just grab a package of the pre-made ones. I’m sure there’s a lot of pros of going 100% homemade but the thought of rolling out all of those super thin rounds is just too daunting. But one day I’ll give it a try— ya know….bragging rights and all.

If you opt to buy the packaged skins, I’d recommend the egg-less Shanghai style wrappers. But if you’re in a bind or live in an area where it’s difficult to procure Shanghai style wrappers, you could use wonton skins. The texture and flavor will be a bit different though as those are typically are made with eggs.

Once you’ve mixed up the filling, you’re ready to assemble the little dumplings.

Wet the edges to help seal the edges,
Add a heaping teaspoon of filling,
Fold in half and pinch the center,
Fold 3-4 pleats to the right and then pinch and crease the end to seal,
Fold 3-4 pleats to the left and then pinch and crease the end to seal.

And that’s it! The filled dumplings should form a slight crescent shape and be able to sit upright. Alternatively you can fold the dumplings so that they lay flat. Instructions on how to fold a flat dumpling can be found here.

Man…I have the most wrinkly fingers and desperately need a manicure— but I digress.

Keep on filling, folding, and pleating…..don’t worry, it gets faster once you get the rhythm down.

At this point, you can either pan-fry the dumpling right away or freeze them so that you can have them whenever you have a dumpling hankering. If you do choose to freeze them, be sure to freeze them in a single layer on a baking sheet for a few hours before stacking them in a container. If you don’t, they’ll clump up together while they freeze.

Once you’re ready to cook up these little buggers, grab a skillet that has a fitted lid and fry them in a single layer for a minute or two. You’ll then want to add a bit of water and slap on the lid to allow the dumplings to steam and finish cooking.

And that’s it! Deliciously juicy and flavorful dumplings that are ready to be dunked into a quickly made sauce of soy, rice wine vinegar and a few other goodies.

Well Friends, let me again say – Chúc Mừng Năm Mới!! I wish you all an incredible Year of the Horse filled with health, prosperity, wisdom, and joy!!

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Pan-Fried Ginger Chicken Dumplings
Makes approximately 50 dumplings

Ingredients:

Dumplings:
2 cups finely chopped Napa cabbage
1/2 teaspoon salt
1 pound ground chicken
1 cup minced shiitake mushrooms
1/2 cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons soy sauce (more, if needed)
1 tablespoon rice wine
2 teaspoons toasted sesame seed oil
1/2 teaspoon black pepper
1 package Shanghai-style dumpling skins (50 count)
water
vegetable oil
1/4 teaspoon toasted sesame seeds, plus more for garnish

Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 tablespoons toasted sesame seed oil
1/2 teaspoon sugar
1 scallion, chopped
1 garlic clove, finely minced
1/2 teaspoon finely minced ginger
1/4 teaspoon chili powder
1/4 teaspoon toasted sesame seeds

Place the cabbage in a large bowl, sprinkle it with salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the bowl.

Add the ground chicken, mushrooms, scallions, shallots, ginger, garlic, soy sauce, rice wine, sesame seed oil, and black pepper to the bowl. Using cleans hands, mix the filling until thoroughly combined. To test for seasoning, take a small spoonful of the mixture and pan fry in a non stick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce to the uncooked filling.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 3-4 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.

Prepare the dipping sauce by whisking together all the sauce ingredients. Set aside.

To cook the dumplings, heat a large frying pan to medium-high heat with 1 tablespoon of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/4 cup of water and immediately place a tight fitting lid on the pan. Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process. Serve warm with the dipping sauce.

*If you would like to freeze the dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have froze, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when pan-frying frozen dumplings.*

Appetizers/Small Plates

Hot Buffalo Chicken Dip for Game Day

January 27, 2014January 27, 2014 The Culinary Chronicles7 Comments

This upcoming weekend will be jammed packed with events. I’ve got our niece’s 9th birthday party Saturday morning with her school friends, our monthly Family Dinner that evening, Tết (Lunar New Year) celebration with the clan on Sunday, and of course– the Super Bowl later that afternoon.

I’m exhausted just thinking about it.

By the time the game rolls around on Sunday, all I will have the energy to do is plop myself on the couch with an iced cold brewskie and have delish snackies within an arm’s reach away from me. I’m hoping for the usual suspects like pizzas, ribs, nachos, tacos, and wings. Mmmm…..buffalo wings. I love buffalo wings.

But as tasty as buffalo wings are, they are just a mess to eat. I pretty much go through a few trees worth of napkins every time I have them. So instead…..

SAVE THE TREES and MAKE DIP!

My Hot Buffalo Chicken Dip is a nod to the lip-smacking, scrumptious wings. It’s made with lots of chicken (leftover rotisserie is great in this), hot sauce (I like Frank’s® RedHot® Original Cayenne Pepper Sauce), tons of cheeses and a few other goodies. Once it comes out of the oven, the dip is super bubbly and is just waiting for a potato chip or celery stick to be dunked into it. It is sinfully cheesy so don’t even bother to count calories while you’re inhaling it.

Need some other Super Bowl menu ideas? Here are a few other bites that are sure to please a crowd:

Whatever you choose to fix up, enjoy the Super Bowl!

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Hot Buffalo Chicken Dip
Serves 6-8

Ingredients:

8 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoon ranch salad dressing
3 tablespoons (or more) hot sauce
2 garlic cloves, finely minced
2 scallions, chopped and divided
4 tablespoons blue cheese crumbles, divided
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 ounces cooked chicken, roughly chopped
celery sticks
potato chips

Preheat the oven to 350 degrees F.

In a bowl, mix together the cream cheese, sour cream and ranch salad dressing until well combined. Stir in the hot sauce, garlic and all but 1/2 tablespoon of the chopped scallions. Mix in 3 tablespoons blue cheese crumbles, Monterey Jack cheese, pepper, cayenne and chicken.

Spoon the mixture into a baking dish and sprinkle the remaining blue cheese crumbles on top. Place the baking dish on top of a baking sheet. Bake the dip for 25 minutes and then turn on the broiler to allow the top to become bubbly and turn golden brown.

Sprinkle the remaining scallions on top of the dip and serve hot with celery sticks and chips.