These are from F&W and quite tasty if info say so myself!
SOY-SESAME DIPPING SAUCE
2 tsp sugar
1/4 c soy sauce
2 rice wine vinegar
2 tsp jarred kimchi liquid
1 tsp roasted sesame seeds
3 TBSP jarred kimchi liquid
1 tsp black bean sauce
1 1/2 tsp salt
1 tsp canola oil
3/4 c all-purpose flour
1/2 c chopped drained kimchi
4 scallions, cut into 1-inch lengths
MAKE THE DIPPING SAUCE
In a bowl, whisk 1 TBSP of warm water with the sugar until dissolved; whisk in the remaining ingredients.
MAKE THE PANCAKES
In a large bowl, whisk 1/2 c plus 1 TBSP of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.
Spray a non stick skillet or griddle and heat over medium heat. Pour batter onto skillet in 1/2 c quantities. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.
This is so quick and easy you won’t beeline it! Tomato and curry =
Yummy in my tummy!
1 1/2 lb yellow tomatoes, cored
1/4 c olive oil
1 tsp salt
1 tsp curry powder
Toss in a blender until smooth and chill.
Serves 4 – 6.
24 cherry tomatoes
1 TBSP olive oil
Salt and pepper
12 oz Pasta
1 c basil leaves
2 cloves garlic
1/2 c parmigiano, grated
1/4 c pine nuts
Salt and pepper
1/3 c olive oil
4 oz goat cheese
Preheat oven to 375. Toss tomatoes with olive oil, salt and pepper and roast for 20 minutes
Cook pasta according to package.
Combine basil, garlic, cheese, nuts and oil in a food processor and pulse until smooth.
Toss pasta with pesto and tomatoes and serve.
An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.
2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger
1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped
Combine dressing in a bowl. Toss with remaining ingredients.
This is an amazing spicy pork dish!! I served it with Asian slaw & kimchi pancakes. Thanks to the folks at Bon Appetit for a great recipe.
8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, minced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c mirin
1/4 c vegetable oil
2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
2 lb pork poin, sliced 3/4″ thick
Purée garlic, ginger, sake, gochujang, mirin, and oil in a blender. Set 1/4 c marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, overnight.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes.
These little bites are amazing – and healthy. Another home run from my favorite cook book author, Patricia Wells.
4 oz almonds, toasted and ground
2 oz bittersweet chocolate, broken
3 TBSP honey
2 TBSP water
Zest of one lemon
1/8 tsp salt
1/2 tsp cinnamon
4 oz dried figs, finely chopped
In a small saucepan combine chocolate, water and honey over medium low heat until smooth. Stir in zest, salt, cinnamon, figs and ground almonds.
Spoon into a mini muffin pan lined with mini muffin wrappers. Chill for 30
Minutes. Store in fridge in an air tight container for up to 2 weeks.
Makes about 24.
Another winner for Ms Patricia Wells! Who knew vanilla and tomato go so well together? It you don’t have green red or yellow will work too.
3 lb green zebra tomatoes, cored
1 vanilla bean
1/3 c best olive oil
1/4 tsp salt
In a blender combine tomatoes and olive oil. Slice vanilla bean in half and scrape out seeds and place in blender. Purée till smooth. Chill and serve.