Korean Home Cooking

 This last year has certainly brought families closer together . In a way it was no different for Eric Kim and his mother Jean. Together they cooked traditional Korean dishes and learned a thing or two about each other as well.

Mr. Kim, a cooking writer at the New York Times food section wrote about going home to Atlanta, Georgia in yesterday's section. They worked on a cookbook together, one that featured dishes from Korea. Yet he leaned so much more just being with her. He saw how she blanched pork ribs first with ginger to remove any gaminess. He noticed how she bloomed gochugaru, Korean chili peppers, in a little fat before adding it to red pepper based stews. Pine nuts were always a staple in her kim chi recipe. Mr. Kim thought of the great chef and cookbook writer, Nigella Lawson's words that she wrote in her 2008 article for The New York Times: "quite often you cook something the way your mother did before you." This idea has been dubbed the Pot Roast Principle.We want to cook exactly the same way our mothers and grandmothers did but we all want to tinker with the recipes and make them our own. Mr Kim saw this and put his spin on such classic recipes as bimbimbap, turning it into a sheet pan recipe.

It was this recipe along with his kimchi jiggae with ribs. Mr Kim's bimbimbap is an easy cook. It's two sheet pans in one oven. The first contains sweet potatoes,oyster mushrooms, red onion and kale.  Don't crowd them. You want them to brown not steam. Roast them on your oven's top rack until the sweet potatoes are tender while the mushrooms and onions are caramelized. The kale should be crisp. The second sheet pan should be slightly oiled and filled with the rice and eggs that will be baked sunnyside up. after they've been cooked, It's layering the veggies over the rice and then adding the eggs. Sesame oil and a teaspoon of the Korean chili paste or gochujang is layered on top. The ribs with kimchi are another good cook. The ribs are cooked first with the ginger . After they're drained in a colander and rinsed with cold water. The kimchi or fermented cabbage is cooked in a mix of butter and garlic Water is also added. The ribs are added and nestled in the kimchi.It's brought to a boil with over a high heat and then simmered. A medium yellow onion is sliced and layered on top of this. Fish sauce and maisi cheong, green plum syrup finish it off. All the Korean products can be found at Korean markets.

Mr. Kim embraced his mom's recipes yet added his own spins. This is what Korean home or cooking or any cooking really is. Taking the traditional and making it his own. It's what every home chef does.

The Famed Gateway Bread Recipe

Bread baking can be a chore thanks to all that kneading. However there's a no knead recipe out there that's changing home baker's perceptions. It's a great way to ease into the fine art of artesinal bread making. Once done, then it's onto the next step of low knead dough making.

Chef J. Kenji Lopez-Alt wrote about this famed recipe in today's New York Times Food section, The revolutionary recipe came from the Times own Mark Bittman along with Jim Lahey, owner  and chief baker of Manhattan's famed Sullivan Street Bakery and pizza spot Company. Chef Lopez-Alt first discovered this miracle recipe when he was a test cook at the well known Cook's Magazine in Brookline, Massachusetts. It was 2008 when his fellow test cook David Pazmino had just taking hos loaf of no knead bread out of the oven. It was perfect with its' glossy crust and open airy structure. It has the preferred custardy crumb. This was a recipe worth looking into and trying. It's a simple process any home baker can do. Mix flour water, salt and yeast in a bowl until they all come together. Cover the bowl and let sit on the kitchen counter overnight. The next day , shape the dough into a loose loaf, let proof and bake inside a preheated Dutch oven with the lid on. The modified recipe eliminates this and uses a large oven friendly bowl to lock in the steam over the loaf. This will produce a crust similar to the loaves baked in the Dutch oven.

Chef Lopez-Alt has included the recipe along with  two other easy bread recipes. You will need a rapid rise yeast and a good flour like the one from King Arthur. You do also have to add a mix of vinegar and lemon juice and water to the dough as well.Proof it and also dust the loaf with rice or bread flour. First preheat the oven to 500 degrees F and place the dough on a baking sheet.  Reduce the heat to 450 degrees Farenheit. Splash some water in the large metal bowl and place over the loaf. It's baked this way for twenty-five minutes. Using oven mitts or those Ove Gloves remove the bowl and then bake the bread for as long as you like it or until the crust turns the desired color. There are also recipes for low knead bread and low knead sandwich bread. These are the next step in bread baking. The recipe varies slightly with the amount of water. The low knead requires three hundred grams of water. Low kneading is not intense. It's simply folding the dough and then flipping it over.It's then allowing the dough to rest for twenty to forty minutes for two to three times during a two to three hour period. For the sandwich bread, brush the top of the loaf with a whisked egg and water mixture.  You could  also sprinkle coarse salt or spices on it for more flavor if you want. rye or whole wheat flour can also be subbed in for the white.

This is an easy bread recipe to make and one that produces a crusty , tasty loaf. Try it and the also easy low knead breads. They're all great to make and simple too.

A Vegetarian Mother's Day

 Mother's day is full of good homemade meals and treats. Yet what happens when Mom eschews those yummy strips of bacon or that great chicken dish? Not to worry of you have a vegetarian or vegan mother. There are plenty of substitutes that you can use for  tasty and delicious dishes throughout the day.

Nothing beats a Mother's Day breakfast.One of the best sub ins to serve is Morningstar Farms Bacon strips.

This is like the real thing, especially when it's microwaved crisp. It has the same crunch and flavor as the real thing and goes great with any of the Vegg products.

These can be bought on Amazon and both the power scramble - which resembles scrambled eggs when cook and the egg yolk are great. One of my favorite any time meals is bowl of the yolks which are easily cooked in the microwave, and the Morningstar Farm bacon strips. I love dipping the bacon in the "egg' yolk". Make a side of toast buttered fingers also for fun dipping. Add a mimosa and it's a great brunch.

As for lunch and dinner, you cannot go wrong with the Gardein soy meat products. I love their teriyaki chicken strips.

They're a quick fry in the air fryer while the sauce is heated in the oven. Serve with white rice and a Japanese salad with a carrot ginger dressing for a nice dinner in. Gardein also has turkey cutlets with gravy which tastes like the real thing. Serve with steamed asparagus for a lovely Spring dinner for Mom. For a more fun meal, definitely grill up their burgers for an old fashioned barbecue or serve their chicken sliders with air fried French fries.Finish with soy or almond milk shakes in chocolate, vanilla or strawberry.

Don't worry about cooking your vegan or vegetarian mom a meal. There are so many ways and so many products to give her memorable meals. She can have brunch , lunch  and dinner with a whole host of meatless products.

It's Party Time Again

 Things re getting back to what we remember before the pandemic. With that small parties are coming back. It's time for a refresher in how to create a fun little do.

Small parties are allowed right now. They're a great way of easing into bigger ones later on. That means getting the right amount of food and ingredients. Don't go overboard. You may have a fridge full of leftovers later on.As with all get togethers ask your guests what they'd like. This is their party too and it would be extra special to welcome them back  with favorite recipes. Everyone loves burgers. You can have the regular beef along with Beyond or Impossible Burgers. Customize them for your guests. Add a slices of avocado  and tomato. Create a special sauce along with having barbecue sauce, ketchup and mustard. Also have slices of everyone's favorite cheeses for tasty cheeseburgers. Make smaller amounts of potato and macaroni salads. If you feel the last may be too much work, then buy them at  your grocery store. As for chicken and ribs, again don't go overboard. Figure about five to six wings per person and two to three for kids. You could also buy breasts and legs too and marinate all in a traditional barbecue sauce. As for ribs, most people usually go through five to six ribs with kids having one or two.

Many are craving fancier dos. You can easily do this with a smaller crowd. Think individual plates full of hors d'ouevres. Bruschetta is always a must. It's easy to make  with chopped tomatoes mixed with olive oil, balsamic vinegar (or red wine if it's too intense) and garlic. You can vary it by mixing cherry and grape tomatoes with plum. You can also add a layer of prosciutto or salame to give ti some oomph. Small squares of the Greek spinach pie , spanokopita are also good to serve. Many home chefs find this a bit labor intensive but there are short cuts. Use frozen puff pastry along with frozen spinach to make them. It also requires sauteed chopped onion but you can also use onion powder too.Mini quiches are another tasty and elegant bite. You can easily buy these in any grocery but you can also make these at home. Again there are shortcuts for these. Use frozen pie crust and then mold it in mini muffin tins. Have fun with the fillings. Try the traditional ham for mini quiche Lorraines or veggie ones with broccoli and asparagus. You can also have Gruyere cheese and bacon too. Since it is a party., serve plastic flutes filled with champagne to celebrate .your reunion.

It's time to party again! Serve good old fashioned barbecue fare or something more elegant. Just serve! It's time to enjoy good food and good friends again.

Kentucky Derby Spins

 Today is the famed and much beloved Kentucky Derby. The event is known for racing but also for the classic foods from the Bluegrass State. As with all traditional recipes they just need some updating. They' still will be tasty but with a modern spin.

Mint julips have always been a must at the Derby and also got many through the humid Kentucky summers. Update them by turning them into slushies.It's a refreshing cocktail on a hot Spring or summer night.It's also an easy mix too. First freeze glasses for only fifteen minutes. It;s then blending ice, bourbon, mint leaves and simple syrup in a blender for about thirty seconds or until it resembles a Slurpee or Icee.  Gently slap a mint leave against your wrist to release the mint oils and place on top of the slush. You can serve with  spoons or straws. Simple syrup is an easy cook and it's great for also sweetening iced teas and lemonades too.It's just cooking up one cup of white granulated sugar with one cup of water. You don't have to wait to the water to boil. Just heat it up enough so that the sugar completely. You can add mint oil to intensify the flavor of the julip if you want. A few drops will do it.  another way to make your mint julip a cool sip is serving it in  home made ice cups. This is just filling up a regular size glass or cup with water and then placing another cup inside it . Freeze and then pour the mint julip slushie into it.

Hot brown sandwiches are a Louisville tradition having originated at the city's famed Brown Hotel. It's basically a turkey sandwich with a Mornay sauce made from eggs and  Parmesan cheese. Tomatoes are added and the whole thing is placed in the broiler.  The sandwiches are sometimes topped with bacon. It's a big sandwich, perfect for a hearty dinner or lunch. It can be streamlined by turning them into manageable sliders. Use King's Hawaiian rolls for a neat sweet taste to counteract the savory. Layer all the ingredients, turkey, tomato and bacon on the rolls. Put them in a buttered baking dish or pan and then pour the sauce over the rolls.Let stand for ten minutes covered with aluminum foil. It's then baking them for twenty minutes in a 350 degree oven for twenty minutes. Burgoo is another Kentucky classic that can have a different spin on it.  This classic stew that the settlers first ate is a mix of chicken , pork shoulder and ground beef. There's a variety of different veggies too like carrots and peas. You can easily make it and then top with a mashed potato crust. It's also a different spin on the British classic and could have been made by the English who settled Kentucky in the 1700's.

The Kentucky Derby is one one the most traditional events the US has. Yet it's time to update the foods associated with it.  There's still the classic taste but new spins for a new generation

Gifts For The Culinary Adventurous Mom

 What's the best Mother's Day gift for the mom who loves her wok and buying escargots? Something fun and adventurous. Gift her with a present that appeals to her culinary wild side.  Expand her repertoire while treating her to something exciting.

Spices are the perfect gift for the culinary wild child. One of the best places to shop is The Online Spice Store. The site has blends from all over the world, from the Caribbean to Asia. They also offer some very nice gift sets. There are such collections that feature curry spices and Middle  Eastern ones. There are also traditional groupings for Italian dishes too. The prices for these range from $35. to $38. A much more cost efficient gift is their  flat packs which are small packets of freshly milled spices. They're great if you  want to give her a sample of any kind of spic.Of course you can just get her a gift certificate from there  along with a microplane spice mill. With this she can grind her own and create her own unique blends.If Mom is into gourmet seasonings then think about some various sea salts from Celtic Sea Salt. They have an amazing array of all sorts of salts. Their best is Flower of The Ocean or Fleur de sel. This is perfect in savory dishes but also great sprinkled on homemade caramels or caramel frosting. Another gift is the Makai sea salt which has both doses of calcium and magnesium in it.

If your mom love international cooking then, think about a crepe pan. Everyone from Williams and Sonoma to Wal-Mart sells them. Keep in mind that they come in a wide range of prices. You can buy one that's as costly as $290 for a Mauviel copper pan, crafted in France at the famed company of the same name to one that's only $24.95 from de Buyer, also French. This last has a simple design and looks like crepe pans from centuries past.  You could also add a container of crepe mix to get her started. Another idea is a wok. This Chinese and Southeast Asian  must have is a fun present, especially if Mom is into stir fries. Like the crepe pan it comes with different prices. Target has several with the least expensive starting at only $19.99 .It's a flat bottom carbon steel wok with wooden handles. Macy's has an inexpensive Kenmore -Hammond for only $33.99 on sale right now. The site Wok Accessories sells items that would make for interesting accessories. Pick up a slotted wok spatula or  stainless steal skimmers. There are also easy to slip on silicon handles that make handling the pot easier.

Give the adventurous cook something fun and exciting for Mother's Day. Mom will love experimenting with spices or creating fancy crepes. Appeal to her wild side with different and unusual gifts.

A Baker's Shortcut Puff Pastry

 One of the tastiest and most elegant of dishes to serve is a puff pastry tart. Savory or sweet, it's a nice classy way to have vegetables, meats or fruit. The only problem is making the crust. never fear. That's where the frozen kind comes into play.

Melissa Clark wrote about the joy of it in yesterday's New York Times Food section. Home bakers can make the crust at home. The basic recipe is just a good French or culture butter, cold water  and flour. However making a dough from these can be labor intensive and time consuming. A store bought one is a godsend. It cuts down on everything and you can concentrate on the fillings. Ms. Clark recommends tracking down a good brand (some swear by Trader Joe's). Most packages of it usually comes out around the Christmas holidays so you could stock up on it then for Spring and summer baking. Once out of the freezer it does need to thaw out for about  three six hours in the fridge where it will keep for a week. If you're pressed fro time. let it thaw out on  a metal sheet and turn it over every fifteen minutes. AVOID the microwave..It will melt some areas of the pastry into sticky puddles while other parts rigid and frozen. Cook all the fruits and veggies before topping. This eliminates moisture from seeping onto the buttery layers and remember to spread only two to four cups of them. 

Ms. Clark gives two fillings, The first is a veggie one with your choice of veggies. For a true Gallic one , thinks leeks and onions. You could also skip the leeks and add sliced and cooked  cherry tomatoes.Broccoli and broccolini also are great toppings. One just with eggplant is another yummy choice or you could go with all root vegetables.There is first a layer of creme fraiche mixed with egg, Parmesan, lemon zest or rosemary and garlic. Shredded Gruyere can also be added. Rosemary springs top it and then it's baked for twenty to twenty five minutes in a 425 degree F. oven. The sweet version can have all sorts of toppings from strawberry and rhubarb - in season right now to any kind of berry. Peaches are also good. Roasted Demerara sugar is used as is the granulated kind. This last is mixed in with cornstarch and salt to be added to the cut fruit along with lemon juice honey and vanilla. The dough should be rolled out on the roasted and cooled Demerara sugar. The fruit should be given one final toss to dissolve any honey that may have clumped. Sprinkled Demerara sugar over the entire filled tart The tart should be baked for thirty to forty minutes or until the crust is golden in a 400 degree F oven . 

A puff pastry tart is the perfect dinner or dessert. Just buy a frozen crust to make it easier. The result is a hassle free taste of classiness.