Saturday, August 30, 2008

Summer Panzanella

- serves 2 -

Adapted from Saveur.


1/4 cup olive oil
2 tablespoons butter
2 cloves garlic, sliced
1/4 of a baguette, cut into 1/2 inch cubes
2 pounds tomatoes, chopped
1 tablespoon balsamic vinegar
Handful of basil, chopped
Salt and pepper


1. Preheat the oven the 350°F. Melt the butter in a large oven-proof skillet over medium heat. Pour in half of the olive oil, and let it warm for a minute. Turn off the heat, add the garlic and bread cubes. Toss until combined. Then place in the oven and cook for 15 minutes, tossing the cubes every 5 minutes or so.

2. Combine the chopped tomatoes, balsamic vinegar, and the other half of the oil. Stir until combined.

3. Add the bread to the bowl, sprinkle with the basil, and season with salt and pepper.

Thai Beef Rolls with Sweet Chili Sauce

- serves 6 -


For the sauce:
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons Sriracha

For the filling:
1 pound ground chuck (80% lean)
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai chilis
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 bunch of Thai basil
12 wooden skewers, soaked in water for at least 30 minutes


1. Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.

2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.

3. Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.

5. Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce.

Sunday, August 10, 2008

Heirloom Tomato Tart

1 Sheet frozen puff pastry, thawed
2 Medium-sized heirloom tomatoes
1 egg, beaten
Olive Oil

Heat oven to 400 degrees. Place puff pastry sheet on a lightly greased or parchment-lined baking sheet. Brush with egg and bake for 15 minutes or until lightly-golden.

While the puff pastry is baking, cut off the tops of the tomatoes, seed and slice. You can slice them into rounds or half moons, depending on the shape of the tomato.

Remove the puff pastry from the oven and let cool, but keep oven on. When cool, arrange tomatoes on the pastry, drizzle with olive and sprinkle with salt and fresh-ground black pepper. Place back in the oven for five minutes to heat the tomatoes. Drizzle again with olive oil and finish with fleur de sel. Serves four.

Sunday, August 3, 2008

Dak Dori Tang - (Korean Simmered Chicken)


Seasoning paste:

4 tablespoon soy sauce
1 tablespoon pure toasted sesame seed oil
2 tablespoon fine or medium ground red chile pepper
1 1/2 tablespoon sugar
3 cloves garlic, peeled
1/2 inch section of fresh ginger, peeled
3 tablespoon water

Pot Ingredients:

2 lbs chicken thigh, boneless and skinless*
4 medium potatoes
1 large carrot
1 large white or yellow onion, peeled
6 to 9 cloves garlic, peeled
4 fresh whole jalapeƱo, red chili pepper, or green chili pepper (one type according to desired heat level)
1 1/2 tablespoon Korean refined cooking wine
1 cup water

* Substitute or combine: sectioned wings, breast, or legs


Seasoning Paste

Place water, soy sauce, garlic, and ginger into a blender and blend into a liquid. Pour into a small mixing bowl.
Add the rest of the paste ingredients and mix well.
Let stand at least fifteen minutes.

Prepare chicken and vegetables:

Cut the onion in half from top to bottom, then cut each section in half, also from top to bottom, repeat for each quarter section.
Cube the carrot and potato into roughly 1 inch cubes.
Slice the garlic cloves in half from top to bottom
Slice the peppers in half from top to bottom.(use or discard seeds as you wish)
Cut the chicken into 2 inch by 2 inch pieces.


Place all ingredients, including seasoning paste, in a large lidded non-stick pot and mix well.
Over high heat, bring the liquid to a boil.
Cover pot and reduce heat to medium. Cook for about ten minutes, stirring occasionally.
Reduce heat to low and simmer, covered, for another fifteen to twenty minutes, stirring occasionally.
Serve with Korean sticky rice and ban chan.

Note for sectioned wings: No adjustment needed.
Note for breast meat: Increase water by 1/8 cup.
Note for whole legs: Increase water by 1/3 cup and adjust cooking times: medium heat add five minutes/simmer add ten minutes.