One of the first fruit harvests of late Spring and early summer are cherries. They are abundant right now, in all their ruby red glory. What is so great about them is that they can be made into a variety of different desserts. The first stone fruits of the season are perfect for everything and anything , from ice cream to tarts.
David Tanis thought so and featured them in his column , A City Kitchen , in today's New York Times Food section.On their own, the first harvests are a proper dessert in themselves. They're both deliciously tart and sweet, without any embellishments.. However he provides three cherry-centric desserts that highlight their flavor and brightness.Best of all they're easy to make- a boon in this hot weather. Some of the recipes can be split into two days so prep time is leisurely and relaxed. One of the easiest looks hard to execute but if made in two days , an easy dessert. It is cherry ice cream sandwiches rolled in coconut flakes. Make the ice cream the first day, it's simple custard recipe with stewed and pureed cherries added later. The cookies can be made a day later ,leaving the filling to firm up overnight. These are a simple shortbread although if you don't feel like heating up your oven, buy a good shortbread like Walker's and use those instead.
The other desserts are both elegant ad easy as well.One is a cherry frangipane tart that can be stretched into two days of making too. Start with the tart shell, again relatively easy to whip up.There are only five ingredients with butter being the main one. The filling is classic frangipane, using cream and almond flavoring. Cherries and slivered almonds are then pressed into the batter .They not only provide decoaration but an extra burst of sweet tartness to cut the pastry's sweetness. Mr. Tanis also puts the fruits of the seaon in one of the most elegant desserts ever - iles flottante. This sophisticated French sweet is basically fluffy meringue clouds over a crème anglaise base. The traditional recipe calls for a drizzle of caramel but Mr. Tanis adds a sweet-sour cherry compote to give it a spike of color and a punch of flavor.A pound of pitted cherries is cooked with a cup of sugar. Rose water is added for delicacy and for scent as well. Pistachios are also sprinkled on top for added color and texture.
Take advantage of the first cherry harvests of June. Yes, they're good, just freshly washed and on their own but they're pure heaven in any dessert. Try them in a fun ice cream sandwich, or an elegant tart or iles flottante.
Wednesday, June 10, 2015
Tuesday, June 9, 2015
Neilsen Massey Vanilla Pure Flavor
Vanilla extract is a wonderful addition to any kitchen,It's what gives vanilla cakes and puddings their lovely homey flavor, reminiscent of Granny's baking and cooking.Neilsen & Massey knows this ad has created the perfect extract. This is a vanilla that is redolent of the orchid (yes an orchid ) that produces it.
Nielsen -Massey has been creating extracts since 1902 and is now run by the third generation of the family,Craig Matt and Beth in first Sterling Illinois and now , Waukegan. They not only sell vanilla to various chefs and restaurants but also almond, chocolate and the more exotic flavors of rose water and neroli oil.Their vanilla is from all over the world, starting with Madagascar being bought from fair trade merchants. This includes certification and verification organization and, responsibility for certifying their beans. Fairtrade certified vanilla ensures that small-scale farmers in developing countries receive a fair price and use sustainable farming practices along , stabilizing vanilla-producing communities and protecting the environment. It also ensures a consistent supply of ingredients to customers. The Fairtrade certified vanilla is grown in the shade, integrated with other crops, which in turn helps protect against erosion and deforestation. Neilsen Massey is nt only providing flavor to the world but helping it to become a better place.
What I love about Neilsen-Massey is that their extract is pure , without any alcohol added .It doesn't have that aftertaste either. I used it in a microwave version of bread pudding (see recipe and pic below) and it was perfect for it. Again there was no usual aftertaste or overpowering vanilla alcohol flavor overpowering the other ingredients.www.cooks.com and tweaked it a bit. It serves 8=10.
. It was excellent. It can be used in some savory dishes It is actually best paired with pork or duck because it works well with their intense flavors. However I am a purist. Vanilla should go into yummy sweet desserts hence my bread pudding. I got the recipe from
Half a loaf of stale French or Italian bread
2 cups milk.
2 tablespoons butter or margarine
2 eggs beaten
3/4 cup sugar
1/4 teaspoon salt
1 /2 teaspoon cinnamon
1- 2 teaspoons vanilla
Slice the bread and cut into one inch cubes. Put to the side.Heat milk and butter on high in a 4 cup measuring cup. Stir a small amount of hot milk into the beaten eggs to temper the eggs. Return eggs to milk. Add sugar, salt cinnamon and vanilla. Pour mixture over bread and cook for 7-10 minutes , or longer if the center is not firm.
Serve hot or cold with caramel, sauce, cream or whipped cream.
Nielsen -Massey has been creating extracts since 1902 and is now run by the third generation of the family,Craig Matt and Beth in first Sterling Illinois and now , Waukegan. They not only sell vanilla to various chefs and restaurants but also almond, chocolate and the more exotic flavors of rose water and neroli oil.Their vanilla is from all over the world, starting with Madagascar being bought from fair trade merchants. This includes certification and verification organization and, responsibility for certifying their beans. Fairtrade certified vanilla ensures that small-scale farmers in developing countries receive a fair price and use sustainable farming practices along , stabilizing vanilla-producing communities and protecting the environment. It also ensures a consistent supply of ingredients to customers. The Fairtrade certified vanilla is grown in the shade, integrated with other crops, which in turn helps protect against erosion and deforestation. Neilsen Massey is nt only providing flavor to the world but helping it to become a better place.
What I love about Neilsen-Massey is that their extract is pure , without any alcohol added .It doesn't have that aftertaste either. I used it in a microwave version of bread pudding (see recipe and pic below) and it was perfect for it. Again there was no usual aftertaste or overpowering vanilla alcohol flavor overpowering the other ingredients.www.cooks.com and tweaked it a bit. It serves 8=10.
Half a loaf of stale French or Italian bread
2 cups milk.
2 tablespoons butter or margarine
2 eggs beaten
3/4 cup sugar
1/4 teaspoon salt
1 /2 teaspoon cinnamon
1- 2 teaspoons vanilla
Slice the bread and cut into one inch cubes. Put to the side.Heat milk and butter on high in a 4 cup measuring cup. Stir a small amount of hot milk into the beaten eggs to temper the eggs. Return eggs to milk. Add sugar, salt cinnamon and vanilla. Pour mixture over bread and cook for 7-10 minutes , or longer if the center is not firm.
Serve hot or cold with caramel, sauce, cream or whipped cream.
Monday, June 8, 2015
A Fresh , Clean Summer Kitchen
The summer sometimes is the hardest season on kitchens. The fridge is stuffed with all sorts of produce. The freezer is packed with every ice and ice cream treat. Ants are crawling all over as is the occasional cockroach Treat it right with proper disposal and cleaning. It'll make for easy cooking and easy living.
We all know the importance of baking soda Most of us have it year round however it pays to double and even triple (depending on your kitchen's size) the amount. Remember to replace it every three months If you're worried about the powder spilling then go to The Container Store and get their Baking Soda Stay Fresh Container at only $4.99. It can also work in the freezer too. The fridge should also be cleaned after every spatter and splatter., especially if it involves those raw meat juices.After all it will be barbecue season for the next three to four months, so this will be quite common. Wash the interior of your fridge with a clean sponge and warm soapy water (I like using Dawn dish cleanser for this). Have a clean dry towel to also dry everything off.. Remember to clean the racks and handles. Keep the freezer relatively empty too. Get rid of last year's dried herbs ad ice cream or last season' s leftovers.Also clean counter tops and cutting boards too. Salmonella thrives in hot weather and this comes from the usual suspects : eggs barbecue meats and fish but also all that fresh fruit and veggies you 're getting from the farm and garden..
For the rest of the kitchen , clean up after you spill anything sticky and sweet. Any syrupy drip is an ant magnet. They go after proteins too, so any meat that's left out is a target too.Deter them by using all natural remedies such as lemon juice, vinegar and even powdered chalk. Peppermint leaves or oil of peppermint works too. As for those other kitchen pests, roaches, the best way is by keeping a very clean kitchen. However this can be impossible if you live in an apartment or condo complex. One of the best deterrents is surprisingly Listerine or any mouth wash;Mix equal parts it with water and a few drops of dishwashing liquid and spray in corners and where floors and walls meet. Of course take advantage of the hot weather to clean your oven. This is the time when it's used the least. You can use those chemical laden cleaners or an all natural cleanser made from baking soda, water and salt. Do it on a rainy day instead of sacrificing a beach day.. Remember to also clean burners to get rid of that burnt coffee or soup smell. Ants will even go for the burnt sweet stuff so keep the oven top scrupulously clean too.
A summer kitchen should be a clean kitchen. It should be free of smells , pests and any other warm weather problems. Keep it fresh during the hot sticky months ahead.
We all know the importance of baking soda Most of us have it year round however it pays to double and even triple (depending on your kitchen's size) the amount. Remember to replace it every three months If you're worried about the powder spilling then go to The Container Store and get their Baking Soda Stay Fresh Container at only $4.99. It can also work in the freezer too. The fridge should also be cleaned after every spatter and splatter., especially if it involves those raw meat juices.After all it will be barbecue season for the next three to four months, so this will be quite common. Wash the interior of your fridge with a clean sponge and warm soapy water (I like using Dawn dish cleanser for this). Have a clean dry towel to also dry everything off.. Remember to clean the racks and handles. Keep the freezer relatively empty too. Get rid of last year's dried herbs ad ice cream or last season' s leftovers.Also clean counter tops and cutting boards too. Salmonella thrives in hot weather and this comes from the usual suspects : eggs barbecue meats and fish but also all that fresh fruit and veggies you 're getting from the farm and garden..
For the rest of the kitchen , clean up after you spill anything sticky and sweet. Any syrupy drip is an ant magnet. They go after proteins too, so any meat that's left out is a target too.Deter them by using all natural remedies such as lemon juice, vinegar and even powdered chalk. Peppermint leaves or oil of peppermint works too. As for those other kitchen pests, roaches, the best way is by keeping a very clean kitchen. However this can be impossible if you live in an apartment or condo complex. One of the best deterrents is surprisingly Listerine or any mouth wash;Mix equal parts it with water and a few drops of dishwashing liquid and spray in corners and where floors and walls meet. Of course take advantage of the hot weather to clean your oven. This is the time when it's used the least. You can use those chemical laden cleaners or an all natural cleanser made from baking soda, water and salt. Do it on a rainy day instead of sacrificing a beach day.. Remember to also clean burners to get rid of that burnt coffee or soup smell. Ants will even go for the burnt sweet stuff so keep the oven top scrupulously clean too.
A summer kitchen should be a clean kitchen. It should be free of smells , pests and any other warm weather problems. Keep it fresh during the hot sticky months ahead.
Saturday, June 6, 2015
The Surprise of Surprise Cakes
Cake is a treat in itself, however when it's a surprise cake, it turns into a celebration. There's nothing more exciting than slicing into a layered beauty and discovering a picture . They are a sweet, yummy way of celebrating everything, from the impending birth of a child to a birthday to a special event. Surprisingly even home bakers can create this fun dessert.
One of the first surprise cakes was the king cake form New Orleans where a porcelain baby or ring was hidden inside. It originally came from France but is also still made in other Catholic countries like Spain and Belgium and is served during Epiphany. Our modern day surprise cakes are made a little differently with a picture being baked into the dough instead of a trinket. The outside is very sparsely decorated as to not take away from the cake itself .Surprise cakes are big at baby showers with the moms to be finding out about their babies upon slicing into their shower cakes. However the cakes can also be made for fun holiday parties like Easter, Halloween , Christmas and even the Fourth of July. Easter surprise cakes open up to reveal brightly colored eggs, chicks or bunnies. Halloween has everything from spiders to ghosts to pumpkins while Christmas has snowmen and Christmas trees bursting fourth from loaves.and traditional layers. Now is the time to think of a flag Day or Fourth of July surprise cake with a flag or red white and blue cake under demure white icing. Birthday cakes also can have surprises , such as having the birthday boy or girl's age baked into the cake Pinterest has some interesting ideas as well as recipes you can follow.
Of course bakeries, especially the boutique ones, can create amazing variations of this. Home bakers can also try as well. Keep in mind that there are several different ways to make surprise cakes. There is the deconstruction method - that is taking the cake apart and putting it back together either with cake mixture, filling or icing. Another way is baked cake in batter. This is simply taking a cake that is already baked and then baking again. Often the cake you're baking a second time is usually in designs and shapes. Batter manipulation is the third method. This is taking batter and creating a design in the baking pan.There is also deconstruction where the inside is taken out and candy and treats are inserted.If you're a neophyte home baker you may want to start with something simple such as a cake with ombre layers. This can be fun, especially done in shades of pink or blue for a little girl or boy's birthday party. Many recipes require baking two cakes and then double baking. I'd recommend having help for this , however it can be done alone. Many surprise cake bakers swear by Betty Crocker brand cake mix because the batter produces the least amount of bubbles. You want an all over even crumb. Icing can be homemade buttercream or store bought. and keep the outer decorations to a minimum as to not detract from the cake's interior.
Surprise cakes are a great way of celebrating any event or holiday. Try your hand at them to create a sweet and exciting treat for family and friends.They'll be enjoyed on so many levels from visual to taste.
One of the first surprise cakes was the king cake form New Orleans where a porcelain baby or ring was hidden inside. It originally came from France but is also still made in other Catholic countries like Spain and Belgium and is served during Epiphany. Our modern day surprise cakes are made a little differently with a picture being baked into the dough instead of a trinket. The outside is very sparsely decorated as to not take away from the cake itself .Surprise cakes are big at baby showers with the moms to be finding out about their babies upon slicing into their shower cakes. However the cakes can also be made for fun holiday parties like Easter, Halloween , Christmas and even the Fourth of July. Easter surprise cakes open up to reveal brightly colored eggs, chicks or bunnies. Halloween has everything from spiders to ghosts to pumpkins while Christmas has snowmen and Christmas trees bursting fourth from loaves.and traditional layers. Now is the time to think of a flag Day or Fourth of July surprise cake with a flag or red white and blue cake under demure white icing. Birthday cakes also can have surprises , such as having the birthday boy or girl's age baked into the cake Pinterest has some interesting ideas as well as recipes you can follow.
Of course bakeries, especially the boutique ones, can create amazing variations of this. Home bakers can also try as well. Keep in mind that there are several different ways to make surprise cakes. There is the deconstruction method - that is taking the cake apart and putting it back together either with cake mixture, filling or icing. Another way is baked cake in batter. This is simply taking a cake that is already baked and then baking again. Often the cake you're baking a second time is usually in designs and shapes. Batter manipulation is the third method. This is taking batter and creating a design in the baking pan.There is also deconstruction where the inside is taken out and candy and treats are inserted.If you're a neophyte home baker you may want to start with something simple such as a cake with ombre layers. This can be fun, especially done in shades of pink or blue for a little girl or boy's birthday party. Many recipes require baking two cakes and then double baking. I'd recommend having help for this , however it can be done alone. Many surprise cake bakers swear by Betty Crocker brand cake mix because the batter produces the least amount of bubbles. You want an all over even crumb. Icing can be homemade buttercream or store bought. and keep the outer decorations to a minimum as to not detract from the cake's interior.
Surprise cakes are a great way of celebrating any event or holiday. Try your hand at them to create a sweet and exciting treat for family and friends.They'll be enjoyed on so many levels from visual to taste.
Friday, June 5, 2015
Friday Night Mash Ups
Friday means the end of the busy work week. Some celebrate by going out with friends and co workers, others order in pizza or Chinese. However there are the stalwart home chefs who still want to cook. Yet what's there to make? A week of leftovers can provide chefs with some interesting new creations.The best part is that they're easy to make , even better it's a home cooked meal, enjoyed with family.
If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.
A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor. serve it with crusty French or Italian bread for dipping.
It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!
If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.
A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor. serve it with crusty French or Italian bread for dipping.
It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!
Thursday, June 4, 2015
Soft Shell Crab With Savory Butter
Late spring and summer bring about several treats that only happen once a year. This is the case with the soft shelled crab. Right now it's the perfect time to eat them in a variety of ways.The best part is the entire creature is edible, There's no fiddling with shell parts or crackers.Just cook and eat.Try them any way but the most delicious is with garlic butter.
David Tanis wrote about them as well as giving recipes in his A City Kitchen column in yesterday's New York Times Food section. Eastern blue crabs shed their shells during the warmer months , which makes them perfect for cooking and eating. Early fishermen must have discovered this and since then they have been fished. Thanks to this , the crabs can be prepared a variety of ways. They can be battered and deep fried.Crabs, like any seafood. can be just fried as is and served with a wedge of lemon. Some affectionados like them served on a bun. Mr Tanis recommends his favorite method, grilled over hot coals for a smoky aroma and no spattering. His other preferred method is panfrying in olive oil and crushed chili peppers too. and then topping a plate of spaghetti as well,For those buying them for the first time, remember that the crabs should have no discernable odor whatsoever. You should buy them live , like lobsters and also they should be thoroughly examined. Don't worry about being pinched/ At this stage,the molting stage, their pincers are not dangerous or harmful.
Soft shell crabs are sometimes good just steamed , served with a flavored or savory butter.This is where Melissa Clark's A Good Appetite column , also from yesterday's Food section, comes in handy. She whips up a green garlic butter, also using a Spring harvest of slender white tipped stalks of new garlic.It is not as strong as the older garlic cloves.It also has a fresh herbal whiff too.Ms. Clark adds a pinch of salt along with some Parmesan cheese along with the added zing of red chili pepper flakes and fresh ground black pepper. Mix these and roll into a log. It can be added to grilled meat or fish to saute them, or added to veggies. I would definitely use it as a dip for the crabs or a variation of both Mr Tanis and Ms Clark's recipes.The last is for green garlic butter on sliced baguette toast. I would slather the butter on the bread and then add the steamed seafood.This could also be a good recipe for lobster meat too.
This is soft shell crab season. Pan fry them or bread them, grill or just steam for a savory treat. Enjoy them with a squeeze of lemon or a savory butter for a yummy meal.
David Tanis wrote about them as well as giving recipes in his A City Kitchen column in yesterday's New York Times Food section. Eastern blue crabs shed their shells during the warmer months , which makes them perfect for cooking and eating. Early fishermen must have discovered this and since then they have been fished. Thanks to this , the crabs can be prepared a variety of ways. They can be battered and deep fried.Crabs, like any seafood. can be just fried as is and served with a wedge of lemon. Some affectionados like them served on a bun. Mr Tanis recommends his favorite method, grilled over hot coals for a smoky aroma and no spattering. His other preferred method is panfrying in olive oil and crushed chili peppers too. and then topping a plate of spaghetti as well,For those buying them for the first time, remember that the crabs should have no discernable odor whatsoever. You should buy them live , like lobsters and also they should be thoroughly examined. Don't worry about being pinched/ At this stage,the molting stage, their pincers are not dangerous or harmful.
Soft shell crabs are sometimes good just steamed , served with a flavored or savory butter.This is where Melissa Clark's A Good Appetite column , also from yesterday's Food section, comes in handy. She whips up a green garlic butter, also using a Spring harvest of slender white tipped stalks of new garlic.It is not as strong as the older garlic cloves.It also has a fresh herbal whiff too.Ms. Clark adds a pinch of salt along with some Parmesan cheese along with the added zing of red chili pepper flakes and fresh ground black pepper. Mix these and roll into a log. It can be added to grilled meat or fish to saute them, or added to veggies. I would definitely use it as a dip for the crabs or a variation of both Mr Tanis and Ms Clark's recipes.The last is for green garlic butter on sliced baguette toast. I would slather the butter on the bread and then add the steamed seafood.This could also be a good recipe for lobster meat too.
This is soft shell crab season. Pan fry them or bread them, grill or just steam for a savory treat. Enjoy them with a squeeze of lemon or a savory butter for a yummy meal.
Wednesday, June 3, 2015
Maangchi - You Tube's Top Chef
You Tube has given the world some amazing phenomenon since its' inception. There was Justin Beiber and those make up and hair whizzes . Cooking, though has a few, but none as famous as Maangchi aka Emily Kim. This Korean born home chef has turned her love of cooking into interesting tutorials for Korean cuisine lovers and other home chefs Best of all, she's written a cookbook with her recipes that fans can copy and enjoy.
Chef Kim was interviewed in today's New York Times Food section by weekly contributor , Julia Moskin. Surprisingly she didn't start off with cooking but rather gaming. Maangchi was actually the name of her avatar when she played City of Heroes. Her children urged her to another Internet activity, cooking videos. It was needed. According to Ms Kim, most Korean food videos were riddled with mistakes. someone had to amend that and she did, She has 619,000 YouTube followers , more than master chefs Ina Garten, Alton Brown and Martha Stewart.It lead to her newest cookbook "Maangchi' s Real Korean Cooking" (Rux Martin/Houghton Mifflin Publishng). fans not only tune into to watch her prepare classics such as the tasty beef bolgoki and Korean fried chicken but to check out her lavish make up, tiaras, and leatherette shorts, Sometimes she'll sport fascinators , those funny hats worn at William and Kate's wedding but also rubber gloves tricked out with bling.. All her videos show her dashing around in four inch platforms. a feat for anyone, let alone a busy cook,
Ms/ Kim was raised in Yeosu, a port city on the southernmost tip of the Korean peninsula. She came to the States in 1992 when her husband took a teaching job in Columbia Missouri This put her smack in the middle of the American Midwest where Asian food was mostly Chinese and catered to mid American tastes. She cooked for the Korean families that she counselled, giving them a much mossed taste of home.. Fast forward to her life now in Manhattan to anew husband and a new career. Her videos and I have watched a few) are interesting and come with cute and informative graphics. Anyone can follow them , even the most novice of home chefs. There are videos on the ancient art of fermenting used in making kim chee along with making gochujang or chile paste and doenjang soybean paste.. This last requires salt and hay along with an electric blanket and a year to ferment. Easier recipes include the flavorful beef dish, the afore mentioned bolgoki, a chopped beef dish that features pears, sesame seeds and garlic cloves. There is also ssamjang the spicy Korean barbecue sauce, a marriage of the fiery , savory and sweet. This is perfect for any American dish from ribs to wings.
There are a million You Tube stars but none shine as brightly as Maangcha or Emily Kim. Her easy to follow cooking demos are fun and informative. Her cookbook is going to shine just as brightly too.
Chef Kim was interviewed in today's New York Times Food section by weekly contributor , Julia Moskin. Surprisingly she didn't start off with cooking but rather gaming. Maangchi was actually the name of her avatar when she played City of Heroes. Her children urged her to another Internet activity, cooking videos. It was needed. According to Ms Kim, most Korean food videos were riddled with mistakes. someone had to amend that and she did, She has 619,000 YouTube followers , more than master chefs Ina Garten, Alton Brown and Martha Stewart.It lead to her newest cookbook "Maangchi' s Real Korean Cooking" (Rux Martin/Houghton Mifflin Publishng). fans not only tune into to watch her prepare classics such as the tasty beef bolgoki and Korean fried chicken but to check out her lavish make up, tiaras, and leatherette shorts, Sometimes she'll sport fascinators , those funny hats worn at William and Kate's wedding but also rubber gloves tricked out with bling.. All her videos show her dashing around in four inch platforms. a feat for anyone, let alone a busy cook,
Ms/ Kim was raised in Yeosu, a port city on the southernmost tip of the Korean peninsula. She came to the States in 1992 when her husband took a teaching job in Columbia Missouri This put her smack in the middle of the American Midwest where Asian food was mostly Chinese and catered to mid American tastes. She cooked for the Korean families that she counselled, giving them a much mossed taste of home.. Fast forward to her life now in Manhattan to anew husband and a new career. Her videos and I have watched a few) are interesting and come with cute and informative graphics. Anyone can follow them , even the most novice of home chefs. There are videos on the ancient art of fermenting used in making kim chee along with making gochujang or chile paste and doenjang soybean paste.. This last requires salt and hay along with an electric blanket and a year to ferment. Easier recipes include the flavorful beef dish, the afore mentioned bolgoki, a chopped beef dish that features pears, sesame seeds and garlic cloves. There is also ssamjang the spicy Korean barbecue sauce, a marriage of the fiery , savory and sweet. This is perfect for any American dish from ribs to wings.
There are a million You Tube stars but none shine as brightly as Maangcha or Emily Kim. Her easy to follow cooking demos are fun and informative. Her cookbook is going to shine just as brightly too.
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