Recipes
Fried Eggs with Kimchi
Kimchi goes really well with eggs. This is a nice version with fried eggs; you could also just add kimchi to scrambled eggs once they're almost set. Serves 1.
2 teaspoons oyster sauce*
2 teaspoons soy sauce
1 tablespoon peanut or vegetable oil
2 large eggs
1/4 cup chopped kimchi
1 scallion, thinly sliced or shredded
In a small bowl, combine the oyster sauce and soy sauce and stir until well-mixed. Set aside.
Heat a wok or large skillet over medium-high heat. Crack the eggs into a small bowl, then once the oil is hot enough, carefully pour the eggs into the hot oil. Spoon the chopped kimchi over the egg whites as they are setting so they get cooked into the eggs. After 1 minute, lower the heat to medium so the bottoms get crisp without over-browning while the egg yolks are still setting. Cook for another 2 to 3 minutes to your desired level of doneness. (If the egg whites around the yolk are taking a while to set, use a fork to poke holes around the outside of the yolks. This way, the uncooked egg whites on top can seep through, make contact with the pan, and get cooked.)
With a wide spatula, carefully transfer the eggs to a plate. Spoon the oyster sauce mixture of the eggs and top with scallions. Serve alone or with rice on the side.
Note: This dish can be made completely vegetarian by using vegetarian oyster sauce, which gets its flavoring from mushrooms.
Kimchi Deviled Eggs
I haven't tried these yet but they sure sound delicious!
6 eggs, preferably at least a week old, at room temperature
3/4 cup Cabbage Kimchi or highest-quality store-bought kimchi, preferably spicy
1/4 cup cream cheese
Sea salt
Sriracha
Prick each egg just barely through the shell on the rounded end, using an egg pricker or a thumbtack.
Bring a medium saucepan full of water to a boil. Reduce the heat so that the water is at a simmer. Use a slotted spoon to carefully lower each egg into the water and to stir them frequently for the first minute or so of cooking. (This helps set the yolks in the center.)
Meanwhile, pour 4 cups of water into a large bowl and stir in 1 or 2 cups of ice.
Cook the eggs for 11 minutes, then transfer them to the ice water. As soon as you can handle the eggs, reach into the water and crack them all over, keeping them in the water. Remove them one at a time and remove a large piece of the shell at the rounded end, where an air pocket should be, then return them to the water. (This helps water get between the egg and the shell for easier peeling.) Remove one egg at a time, slip off the rest of the shell, and return it to the water as you continue peeling.
Transfer the peeled eggs to a countertop, and slice each one lengthwise in half. Pop out each yolk half with your fingers into the bowl of a food processor or blender, and set each white on a serving platter.
Drain and gently squeeze the kimchi of its liquid and finely chop it. Add 1/2 cup of the kimchi and all the cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
Use a teaspoon to carefully fill each egg white half with the kimchi mixture, mounding it on top. (Or, if you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a plastic ziplock bag with one corner cut off, and pipe it onto each egg white half.) Finely chop the remaining 1/4 cup of kimchi and sprinkle it on top of the eggs. Squirt a few drops of Sriracha on each egg.
Refrigerate the stuffed eggs for at least 1 hour, covered, so the cream cheese firms up, and serve.
Twice-Cooked Beets in Chianti Glaze
The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. This dish and perhaps some smashed new potatoes would make a fine meal with a roast chicken or other fowl. From the October 2003 Bon Appetit. Makes 6 servings
8 2 1/2-inch-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks por a bunch of small (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. I will often cook a lot of beets at once and then pickle some. They'll keep in the fridge for a week.
2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions
1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper
Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.
Oven Roasted Brussels Sprouts
A simple preparation for Brussels sprouts with delicious results. Try one of the tasty twists below or have fun coming up with your own! I would add some chopped up potatoes, carrots, broccoli, and/or beets to the pan to conserve some energy and cook it all up together.
1/2 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 20 to 30 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Rosemary Parmesan Brussels Sprouts
Add 1/2 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/8 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/8 cup shredded parmesan cheese.
Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1/2 cup dried cranberries and 1/8 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Parsley Pesto with Walnuts Pasta
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will knock your socks off. Using a food processor makes it one of the quickest and easiest pasta delights ever.
1/2 cup chopped walnuts, toasted
1/4 cup extra-virgin olive oil
1 cup packed fresh parsley
1/4 cup vegetable broth
6 cloves garlic, peeled
1 tablespoon plain unseasoned bread crumbs
1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta
In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.
Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.
Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Pete's Greens Hearty Potato-Leek Soup
This is a hearty off-shoot of potato leek soup. It is a mild soup that can be altered with cream if you like a creamier soup or carrots if you want something a little more sweet, go on and see what is in your fridge and give it a try!
2 medium onions, chopped
2 Tbs cooking oil, butter or bacon drippings
2 quarts stock, chicken or vegetarian
4-6 medium potatoes, cut in large cubes
3/4 c leeks, thickly sliced
1 bunch upland cress, chopped
1 bay leaf
1 tsp tarragon, dried
1/2 tsp dill, fresh or dried
salt and pepper
Saute onions gently until soft. Add stock, bay leaf, potatoes and celeriac and bring to a boil, then reduce to a simmer. Skim top of broth with a spoon removing scum on surface. Add leeks, tarragon, dill and simmer until potatoes and celeriac are soft. Add watercress and simmer another 5 minutes (no longer). Remove bay leaf. Puree soup with a handheld blender or food processor. Season to taste.
Russian Beet Salad
This is a sweet and tangy recipe that really accents the sweetness of the beet. Warm up and eat atop a bed of braised kale, or keep cool on a cold chopped bed of mesclun with walnuts and goat cheese with basalmic vinaigrette.
4-6 medium sized beets
3 Tbs apple cider vinegar
4 Tbs olive oil
1 Tbs orange juice
pinch of cayenne pepper
1 tsp caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp finely grated lemon peel
1/2 tsp finely grated orange peel
salt and pepper
Preheat oven to 350F. Bake beets 1 hour or until soft. Cool and peel beets. Finely chop roasted beets. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on your choice of greens.
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