Bigoli Pasta

adapted from Zingerman's Deli recipes

Serves 2

Cento Brand at Trader Joe's and Ortiz at Zingerman's Deli

Found at Zingerman's Deli - A2, MI

Ingredients:

• 1 large sweet onion, finely chopped
• 1 tin anchovies in extra virgin olive oil
• 1 tin sardines in extra virgin olive oil
• 8 oz spaghetti, cooked & drained
• extra virgin olive oil

Method:

1. In a large pan, generously coat the bottom with olive oil at medium-low heat.  Add the onion and 1/3 cup of water.  Cook slowly for 20 to 30 minutes or until the onions have broken down into a creamy texture.
2. Add the sardines and the anchovies, reserving the oil from the tins.  Gently break apart the fish and stir them into the onion. Cook until the fish have completely broken down.
3. Toss the sauce with freshly cooked pasta and add black pepper to taste.  Drizzle the leftover olive oil from the tins over the pasta (optional).  It adds a wonderful flavor to the pasta. Enjoy! 

Notes:

• This dish can be common or gourmet.  It just depends on the quality of ingredients you choose to use.  
• Ortiz brand anchovies are very very good, however since it's imported from Spain - the price is higher than using the Cento brand from Trader Joe's.  The price difference is at least 13 dollars.
• Les Mouettes d'Arvor brand sardines are so delicious.  I would use this brand for this dish until I find a cheaper, yet still tasty brand of sardines.  
• Just yesterday, I used a sardines brand from Trader Joe's that was preserved in water instead of extra virgin olive oil.  Perhaps that was the element that was missing, the sardines tasted and smelled extremely "fishy."  This made the pasta dish less appetizing.
• This recipe is very simple and it's very tasty.  If you are able, buy quality ingredients and enjoy this on its own or with a glass of Italian pinot grigio.

Cod, Scallop & Sweet Corn Polenta

serves 2

Cod with scallions, garlic & ginger

Scallops

Ingredients:

• 2 large scallops
• 2  (half-pound) fillets of Cod
• zest of 1 lemon
• 4 ears of corn, raw & grated
• 1 shallot, minced
• 2 cloves of garlic, minced
• sea salt 
• ground black pepper
• parsley (optional)
• 2 tbsp scallions, chopped
• 1 inch ginger, matchsticks
• extra virgin olive oil

Method: (Sweet Corn Polenta)

1. Using a box grater, grate the corn kernels from the cob into a large bowl, reserving the liquid from the corn.
2. In a large pan, add garlic (1 clove, minced) and shallot with 2 turns of olive oil at medium high heat.  Cook until shallot is fragrant and slightly transparent.  Turn heat to medium, then add the corn and its liquid to the pan. Stirring occasionally.
3. Add salt and pepper to taste.
4. Continue to stir until the corn polenta reaches a good consistency, then set aside away from heat.  (I prefer the corn polenta to be slightly firm with a creamy texture).

Method: (Cod)

1. In a large pan add 2 turns of olive oil on medium high heat.  Once the pan is heated through, add the cod fillets and season with salt and pepper.  Cook for 2-3 minutes before flipping the cod.  
2. Add ginger, garlic, scallions and half of the lemon zest.  Allow the cod to cook through for another 2-3 minutes. Set aside

Method: (Scallops)

1. In another pan add 3 turns of olive oil on medium high heat.  Add scallops.  Season with salt and pepper.  
2. Using a spoon, pour the spoonful of oil over the scallops.  Repeat until it's time to flip the scallops.  About 2-3 minutes.  Then continue the same method on the other side.
3. Once the scallops are cooked through, it's time to plate and Enjoy!
4. Parsley is optional.  I like that it adds color to the plate.

Recommendations for wine:

• Pinot Noir: Penner Ash, Mary Elke, Torii Mor or Au Bon Climat
• Chardonnay: Ferrari Carano, Sonoma-Cutrer Sonoma Coast, or Chateau Montelena

 

Haemul Jeongol (Korean Bouillabaisse)

adapted from Kimchi Chronicles 

Korean Radish (Moo) 

Soju, Yamasa (Low-sodium) Soy Sauce & Gochujang

Marja's "Umma Paste" 

Little Neck Clams

Extra-Sour Kimchi

Best Tasting Soju - Chamisul Fresh (Jinro brand)

Ingredients:

• 3 Cups kimchi, coarsely chopped (extra-sour is best)
• 1 onion, coarsely chopped
• 4 cups white radish (moo or daikon), thinly sliced
• 1/2 cup Umma Paste (see below)
• 10 Little Neck Clams, scrubbed & soaked for 45 minutes
• 2 fillets of Cod (2 lbs)
• 6 scallions, cut into 2-inch pieces
• 2 handfuls of watercress or parsley
• 1 dozen mussels, scrubbed & soaked (optional)
• 1 dozen shell-on medium shrimp (optional)

Umma Paste:

Makes 3/4 cup

• 4 large garlic cloves, peeled and smashed
• 3 tbsp gochugaru (red pepper powder)
• 3 tbsp soy sauce
• 3 tbsp gochujang (red pepper paste)
• 3 tbsp soju
• Mix all the ingredients to make the paste, set aside

Method:

1. Bring 2 quarts (8 cups) of water to a boil in a wide pot.  Add the kimchi, return to a boil, and cook for 5 minutes.
2. Add the onion, radish, and Umma paste and cook for 10 minutes.
3. Add little neck clams and cover.  Cook for 1 minute.  Add scallions, cover, and cook for 1 minute.  Then add Cod (and mussels and shrimp - optional), cover, and cook until the clams and mussels are open and the shrimp is cooked through, 6-8 minutes.
4. Discard any unopened clams or mussels.  Serve and Enjoy!

Cucumber & Chive Banchan (Korean)

adapted from my Mother-in-law 

Chives

gochugaru - Red Pepper powder

BEST VINEGAR - essig essenz, Product of Germany

Ingredients:

• bunch of chives, cut in 2 inch pieces
• 3 Persian cucumbers or 1/2 English cucumber, sliced lengthwise
• 1-2 tbsp. gochugaru (Korean dried red pepper)
• 1-2 tsp. sea salt
• 1-2 tsp. SURIG brand - essig essenz vinegar
• 1 tsp toasted sesame seeds (optional)
• 2 stalks scallions, chopped (optional)

Method:

1. In a medium bowl, combine chives, cucumbers, gochugaru, and sea salt.  Hand mix and set aside for 5 minutes.
2. Start with 1 tsp. vinegar (add another tsp. to taste) mix well.  Enjoy immediately!

Notes:

• Persian & English cucumbers can be found at Trader Joe's.
• Buy your chives at the Korean/Asian Market, you'll find that most grocery stores will sell them in fancy packages and it'll be double the price. (at Max $3 for a bunch)
• SURIG brand essig essenz vinegar is a WORTHY addition to your kitchen pantry.  You can find this at most Korean/Asian grocery stores.  It comes concentrated so you'll need to DILUTE it with water, wine, etc. before consuming.  However, using it in small amounts (such as this recipe) it is safe to eat!
• As I mentioned in a previous post: FOR the SAKE of AUTHENTICITY, buy all your Korean products at a Korean/Asian grocery store.  I know you may be able to "find" gochugaru in the "international section" of the grocery store, but the quality of the product and the taste of the dish WILL NOT be the same.
• There are MANY many brands of gochugaru.  My advice, if you're going to make KOREAN food and you want it to taste as authentic as possible, buy products made in Korea NOT CHINA.  (No Joke, of the 10 brands of gochugaru at Galleria Market, only ONE was made in Korea).  I would also ask the store owner his/her recommendation for the top quality and best tasting product.

The pictures below are from Christmas 2012, when my mother-in-law was "teaching me" (without words) how to make Chives & Cucumber banchan.

The Best Chicken Soup EVER

Ingredients:

• 8-12 cups of chicken stock
• 3-4 tbsp. lemon juice (fresh)
• zest of 1 lemon
• 3 cups of mushrooms, thinly sliced (I used baby bella)
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 2-3 thai bird chilies, stemmed and sliced
• 1-2 (inch) piece ginger, peeled and cut into matchsticks
• 4-6 pieces of dark meat (thigh) chicken 
• 1 cup bean sprouts
• extra virgin olive oil
• sea salt and black pepper

Method:

1. Preheat oven to 350 degrees F.  Season chicken with extra virgin olive oil, sea salt and black pepper.  Bake 15-20 minutes on each side, then set aside to cool.  
2. In a large pot, combine the stock, lemon juice, chilies, ginger and mushrooms.  Bring to a boil over medium high heat.  Cook for 10-15 minutes to infuse flavors.
3. Stir in lemon zest, green onions and cilantro.  Then add chicken (sliced) and simmer for 5 minutes.
4. Ladle into bowls and Enjoy!

Pan Roasted Corn with peppers

adapted from Clean Start, Terry Walters

Pan Roasted Corn served with Fried Asparagus and Indian-inspired Chicken 

Ingredients:

• 8 ears of sweet corn
• 1/2 red bell pepper, diced
• 1/2 jalapeno, minced
• 1/2 red onion, diced
• 3 cloves of garlic, minced
• 1 tbsp. lime juice
• sea salt and freshly ground black pepper to taste
• pinch of paprika
• pinch of cayenne
• 2 tbsp. cilantro or parsley, minced
• 1 tbsp. extra virgin olive oil

Method:

1. To prepare corn: remove husks and silks.
2. In a large pot, cover the corn with water and boil for 5 minutes or until kernels are tender.  Remove from heat and allow corn to cool.
3. Once cooled, slice the kernels from the cob and set aside.
4. Heat 1 tbsp olive oil in a large skillet at medium-high, add garlic and onion.  sauté until onion is translucent. 3-5 minutes.  
5. Add red pepper and jalapeno.  Cook for 3-5 minutes.  Then add corn, paprika, and cayenne.  
6. Season with salt and pepper to taste. Stir in lime juice. Heat for another minute and serve with cilantro or parsley on top.  Enjoy!

Note:

•  This dish is good on it's own, but best with a protein such as ribeye steak, grilled chicken, pan seared fish or scallops, or on fish tacos.

Doenjang jjigae (Korean Soybean Stew)

Store-bought Doenjang and Gochujang

Korean hot pepper - gochu 

home-made Doenjang

tofu

Ingredients:

• 2 Zucchini, chopped
• 1 cup of mushrooms, sliced (Baby Bella, Enoki, King Oyster, Oyster)
• 3 - 4 tbsp Doenjang paste 
• 1 tbsp Gochujang paste 
• Korean pepper (gochu), sliced
• tofu (medium or firm)
• green onions, chopped, 2 stalks
• 3 cups of water

Method:

1. In a medium pot on high heat, add zucchini and mushrooms to 3 cups of water. Once boiled, cook for 8-10 minutes.
2. Then turn heat to medium, add Doenjang and Gochujang pastes along with gochu and tofu (add as many pieces of tofu as you would like).  Cook for 5 minutes.
3. Turn heat up to high and add green onions.  Once it boils, stew is ready to be served. Enjoy!

Notes:

• For the sake of authenticity, buy the korean products (Doenjang, Gochujang, gochu, tofu) at a korean/asian grocery store.  
• Ann Arbor: We like shopping at: Galleria Market and Manna
• Troy, MI: E-Mart Asian Grocery   
• Germantown, MD: Lotte Plaza
• Grand Rapids, MI: Lee's Oriental Market and Asian Delight Market Place