Rediscovering Yakgwa

 What is comfort food?If you're Korean then it;s yakgwa an ancient dessert that's hot again. This sweet has been around for centuries yet's it's firmly beloved by a new generation. Its also an easy bake in any home oven so everyone can discover it's specialness.

Regular contributor and chef Eric KIm wrote about this treat in yesterday's New York Times food section, Yakgwa roughly translates to medicinal confection and for years Koreans used the prized syrup for illnesses .It also connects genrations and tells the story of Korea;s reverance for tradition and optimism for the future. It's been eaten since the Goryeo Dynasty that existed between 918 and 1392 CE and now has had a resurgeance and beyond thanks in part to YouTube and TIktok videos. Then there is the Korean drama Alchemy of Souls" on Netflix that feature the sweet. There is also South Korea's Generation MZ a hybrid of  Millenial and Generation Z who have made it popular again. It's easy to find in South Korea with boutique companies like Golden Piece and Jangin Hangwa selling the original honey to  newer flavors like lavender, chocolate and even cookies and cream.Traditionally, because of the scarcity of it;s ingredients, honey, sesame oil and flour, the treats were only  eaten on special occasions like coming of age, marriage death and veneration of the dead. It's used in memorials although a new generation is having it more often.

It is rare to get here in the States. Chef Kim has included a recipe for it. Yakgwa is basically a fried cookie tha'ts surprisingly made without butter, eggs or milk. Ginger , cinnamon and freshly ground black pepper flavor it   A quarter cup of honey or maple syrup provide the sweetness as does two tablespoons granulated sugar. Soju , a clear and distilled Korean brain alcohol is added to the dry ingredients along with the honey and sesame oil. Soju can be found in most liquor stores. Everything is mixed together to form  a rough dough.It's kneaded then rolled out. Once cut it;s fried in vegetable oil.  You will need to go to a Korean grocery store for the jocheong or brown rice syrup used for the syrup that's poured over th e fried cookies. This also gives the sweets a nice glossy finish too. I'ts mixed with more honey or maple syrup and fresh ly cut ginger is added to this to give it zing.  After the cookies have been fried and then cooled for half an hour they're soaked in the syrup overnight and are ready to serve. Many decorate them with pine nuts or crystalized ginger.

Yakgwa is a treat that now can be enjoyed at home. It reprsents the long history of Korea but also it's futire.It's a sweet from the past that can be enjoyed now

Basil Season

Late August brings about many harvests, tomatoes, eggplants  and of course basil,It's one of the most prolific plants with each plant sprouting hundreds of leaves. What's great about it, is that basil is so easy and addictive to use.It can add punch and flavor to everything from pizzas to pastas.

Basil is one of the most ancient herbs, originating in India over 5,000 years ago.It was the Greeks, however to name it,,from basilius, the king and has been associated with the Feast of The Cross,in the Greek Orthodox religion.It refers to St Helena's Emperor Constantine's mother's pilgrimage to Jerusalem,According to some, it could have been used to perfume ancient royal oils and baths. Many chefs  consider the king of herbs.The plant is a staple in Italian cooking but also is popular in Southeastern Asian cuisine too,Italians use the sweet or Genovese kind while Thais, Laotians and Vietnamese cook with Thai basil.The last has a spicier taste, perfect for rounding out  red and green curries along with drunken noodles.The herb's benefits are bountiful.It's high in Vitamin K, essential for blood clotting, along with Vitamin A and beta carotene. The leaves are also loaded in such minerals as iron, calcium, magnesium, manganese Vitamin C and potassium,It's volatile oils such as estagole and myrcene give it antibacterial qualities too, which are important in restricting the growth of harmful bacteria.It's best to use freshly picked leaves to take advantage of all it has to give.

Basil gives so much flavor to various dishes . One of the most famous is pesto sauce, originating in the Northern Italian seaport of Genoa. The basic recipe is two cups of fresh leaves pureed with Parmigiano or Romano cheese ,extra virgin olive oil, and pine nuts. Garlic cloves and fresh ground pepper are also added to round out the sauce. It works well with any kind of pasta, but it great served with ravioli or tortellini, It can also be used on toasted Italian bread as alternative to garlic bread or even as a green pizza. Basil does have a strong, herbal taste that may be too overwhelming at first.You may just want to use it sparingly at first. Try chiffonading the leaves. You can do it with one individual leaf  or a pile of stacked (I prefer individual). Tightly roll the leaves - think little cigars., and then using a sharp kitchen knife.slice the roll into four pieces . The result is pretty bright green ribbons that go well in a tomato salad or addg oomph to a Margherita style pizza. Basil gives a fresh "green" flavor to tomato sauces, whether salsa crudo or a mellowed one that's been on the stove for an hour.  Basil can be easily frozen too.It's just snipping off the stems , then washing and drying them before putting them in freezer bags.They can last up to a year, hile stile maintaining their distinctive flavor.

Take advantage of the basil harvest right now. The leaves are great to use in fresh or cooked dishes, adding color and flavor. Celebrate this royal plant in a number of ways.

Pistahcio Chewy Bites A Healthy Stocking Stuffer

Want a healthy bite to put into everyone''s X-Mas stockings? Then try Setton Farms' Chewy Pistachio Bites. These are a better treat than all those Christmas candies and cookies. They're also a great respite from the rich holiday bites we're all indulging in right now.

Setton Farms is a California based pistachio farm located in the lush farming area northeast of Los Angeles. It is unusual in the sense that it is a Kosher farm where it is not only checked by an onsite rabbi but also must follow the strictest food regulations. The company is known primarily for its' dried fruits and nuts.such as pears, pineapple, almonds and walnuts. Setton also produces several different types of plain and flavored pistachios from unsalted to salted to jalapeno, garlic and chili lemon.Now there;s a brand new treat, pistachio chewy bites. These are a tasty respite from the heavy, sugary holiday fare.They're a mix of heart healthy mix of pistachios and dried cranberries held together with agave syrup.They're gluten and dairy free. Each chew is 105 calories with 60 fat calories and th best part is they're loaded with nuts!.

You'd expect something this good for you to be not so tasty. Wrong ! These are the best tasting chews  I've had in a long time! The pistachio's mild nutty flavor is the perfect foil for the cranberries' tartness and the agave's sweet syrup flavor. The texture is a fun chew too and a quick bite. It'll make a great stocking stuffer , giving those Santa pops and chocolate coins a run for their money. After the holidays  they'd be perfect in gym bags and lunch boxes. The chews are a better alternative  to that three o'clock candy bar or doughnut too. They're also a nice dessert too or a great nibble when you're craving something sweet.Surprisingly they can be turned into savory and sweet recipes, from a spicy Mediterranean couscous to popcorn balls. If you really want decadent party treats then dip them in semisweet chocolate and let them harden. The Chewy Pistachio Bites can be bought at A&Ps ,Shop Rite, King Kullen, Wegman, Lucky's and a few other supermarkets. 

This holiday season give your body a healthy gift of Setton Farms Chewy Pistachio Bites. These are super yummy and super good.Try them now as an alternative to all those sugary cookies and candies.