Recipes

  • Being a citizen of the world and having strong links to three continents (N. America, Europe and Asia), you can imagine that my pantry stores a wide variety of ingredients.
    I am obsessed with hot sauces, and have a dedicated shelf where Tabasco, sriracha, piri piri, gochujang, Frank’s, Cholula, Valentina, XO sauce, pickapepper sauce, and harissa. I have another dedicated dried chilli shelf with szechuan peppercorns, gochugaru, chilli threads, pepperoncinis, pequin peppers, and togarashi, just to name a few.
    There are no rules to what you keep in your pantry. Just stuff that you like to eat. What is in my pantry right now? Too much stuff, honestly, but here is a list of my favorite staples:
    at least 4 varieties of rice (short grain, brown, basmati, sweet)
    about 4 varieties of pasta (I love the Cipriani dried tagliatelle, so thin and delicate and it cooks in about 1 min flat)
    canned tomatoes and passata
    a whole slew of dried spices (everything from wild oregano to Old Bay seasoning)
    sugar (dark brown, light brown, caster, icing, granulated and cubes)
    flour (AP, bread, whole wheat and cake)
    vinegars and oil (lots of olive oil– I rarely cook with butter, and I go through olive oil like water. I figure I am eating enough butter in my desserts, so why slather it on my fish, meat, etc? You gotta cut somewhere sometimes, and unless I feel like really indulging, I grab a bottle of olive oil instead of the butter.)
  • You don’t really need a whole lot of stuff to cook well, and obviously you can do everything by hand, if you want. There are a few items though that I really do consider the basics and must haves if you want to start cooking a bit more seriously.
    In terms of small appliances–
    Standing mixer– a must if you are into pastry and a great tool to have if you invest in some of the attachments (meat grinder, pasta roller, etc.)
    A great blender– if you can shell out for a Vitamix, I highly suggest it. They come with a wet and dry blade so you can whizz up soups and even make almond flour. Very powerful, make sure you have that lid on tight– or else you’ll have soup on your ceiling.
    Rice cooker– this magical piece of equipment is cheap and cheerful and you won’t know how you ever survived without one. A dorm room must for college kids as well– you wouldn’t believe some of the stuff I used to cook in mine.
    Food processor– saves a lot of time and gets you out of the kitchen and eating at the table faster.

Prawns in chili with Asparagus

Recipes
INGREDIENTS:
12 asparagus spears, trimmed
1 Tbsp vegetable oil
½ lemon sea salt
10-12 prawns, cleaned tails on
2 Tbsp extra virgin olive oil
2 cloves garlic, finely diced, or grated on a microplane
½ shallot, finely diced
sea salt
½ green chili, deseeded, finely chopped
½ red chili, deseeded, finely chopped
1 tsp chopped chives
½ lemon
garnish with red amaranth and chervil (optional)
½ green chili, finely sliced
METHOD:
In a frying pan, drizzle the vegetable oil in and bring up to high heat. Toss in the asparagus spears and cook until blistered and softened, about 3-4 minutes. Finish with sea salt and a squeeze of lemon. Keep warm.
In a non-stick skillet, sauté the garlic and shallots in the olive oil until just softened. Add the prawns and sauté, after about 1 min, add the red and green chilies. Toss in the chopped chives. Cook until just done and tip on to a plate to stop the cooking, finish with sea salt and a squeeze of lemon. Place the asparagus on a plate and top with the prawns. Garnish with fresh chili slices, red amaranth and chervil.

Korean BBQ Beef Short Ribs

Recipes
INGREDIENTS FOR SHORT RIBS:
6 Tbs. granulated sugar
6 Tbs. soy sauce
6 Tbs. apple (or Asian pear) juice
1/4 cup Asian sesame oil
4 medium cloves garlic, smashed
4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground black pepper
2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
Vegetable oil, as needed
INGREDIENTS FOR SERVING:
1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
1 tsp. roasted sesame seeds
18 lettuce leaves (such as green or red leaf), washed and dried
4 cups cooked white rice, preferably short-grain
METHOD:
TO MARINATE THE SHORT RIBS:
In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
TO GRILL THE SHORT RIBS:
Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.
TO SERVE:
Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
Serving Suggestions
Serve with your choice of banchan (side dishes), such as Korean Spinach, Lightly Pickled Radish,Korean Bean Sprouts (Kong Namul), Spicy Scallion Salad, or Quick Cucumber Kimchi.

Panzanella

Panzanella is an easy and fresh, classic Italian salad. It’s a great use for day old artisan bread. The vibrant colors will always brighten up your table. It is so simple and fast to throw together. It is one of the staple salads in my home. You can try adding mustard to the vinaigrette, or anchovies for a flavorful twist.
Panzanella is an easy and fresh, classic Italian salad. It’s a great use for day old artisan bread. The vibrant colors will always brighten up your table. It is so simple and fast to throw together. It is one of the staple salads in my home. You can try adding mustard to the vinaigrette, or anchovies for a flavorful twist.
INGREDIENTS:
2 cups sourdough bread, torn into 1-inch chunks
4 cloves of garlic, peeled and crushed
5 Tbsp olive oil
1 yellow pepper, roasted, deseeded, and cut into 1cm strips
1 red pepper, roasted, deseeded, and cut into 1cm strips
½ red onion, thinly sliced
½ cucumber, seeds discarded, cut into quartered crescents
20-25 vine cherry tomatoes, cut in half
11-12 basil leaves, torn
4 Tbsp sherry vinegar
salt
pepper
METHOD:
Preheat oven to 350°F (180°C).
In a medium baking dish, mix the bread, garlic, 2 Tbsp of the olive oil, and salt and pepper to taste.
Bake for about 10 minutes, until the bread is toasted slightly golden brown.
Place peppers over an open flame. Rotate frequently until all the skin is completely blacken and blistered. Allow to cool and peel off the burnt skin. Deseed the peppers and cut into 1-inch strips.
Place the peeled and sliced red onion into a bowl of ice water and leave to soak. This will take the edge off of the onion and make it sweeter to eat raw.
In a large bowl, mix together toasted bread, roasted peppers, red onion, cucumber, tomatoes, and basil.
Drizzle the sherry vinegar, remaining 3 Tbsp of olive oil, over the salad and season well with salt until well coated.
Sprinkle with salt and freshly ground pepper to serve.

Kimchi Fried Rice

Kimchi bokkeumbap is a variety of bokkeumbap, a popular dish in Korea. Its name literally translates as "kimchi fried rice"
Kimchi bokkeumbap is a variety of bokkeumbap, a popular dish in Korea. Its name literally translates as “kimchi fried rice”
INGREDIENTS:
2 tablespoons vegetable oil
2 strips (45 grams or 1 3/4 ounces) bacon, diced
2 carrots, julienned and then coarsely chopped
1 clove garlic, grated
9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
1/2 zucchini, julienned and coarsely chopped
3 spring onions or scallions, finely sliced
1 cup (300 grams) kimchi, chopped into small pieces
4 cups (740 grams) cooked short-grain rice
1 teaspoon sea salt or kosher salt
8 grinds black pepper
4 soft sunny-side up fried eggs
Sprinkle Korean chile flakes (gochugaru)
Sprinkle freshly ground black pepper
METHOD::
Heat the vegetable oil in a large skillet over medium-high heat, add the bacon and saute until the edges are crispy, 2 to 3 minutes.
Using a slotted spoon remove the bacon from the skillet and letdrain on kitchen towels.
Reduce the heat to medium and add the carrots and garlic to the skillet.
Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
Then mix in the mushrooms, zucchini, 2 of the spring onions and the kimchi, and continue to saute until tender, 4 to 5 minutes.
Return the bacon to the pan.
Add the rice and mix to incorporate well using a wooden spoon to break up the rice.
Season with salt and pepper.
Transfer the fried rice to a serving plate or platter, top with the fried eggs andgarnish with the remaining spring onions and a sprinkle of Korean chile flakes and black pepper.
NOTES:
Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. Use the julienne blade on a mandolin or a julienne peeler to cut thecarrots and the zucchini. After making long thin pieces, use knife to cut down to small pieces.

Korean Bean Sprout

(Kong Namul)
One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.
(Kong Namul) One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.
INGREDIENTS:
4 oz. fresh soybean sprouts, stringy root ends trimmed
1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
1 medium clove garlic, minced (1 tsp.)
2 tsp. Asian sesame oil
2 tsp. roasted sesame seeds
1/2 tsp. kosher salt
METHOD:
Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.
TIPS:
You can make the sprouts up to 1 day ahead. Cover and refrigerate; bring to room temperature before serving.

Mini Soufflé Pancakes with Blood Orange Maple Syrup

Serves 4
Serves 4

INGREDIENTS:

SYRUP:
3 large blood oranges
5 tablespoons maple syrup
PANCAKES:
3/4 cup flour
2 teaspoons baking powder
1 pinch salt
1 egg
1/2 cup Greek yogurt
3 tablespoons soy (or almond) milk
1 tablespoon vegetable oil
1 1/2 teaspoons maple syrup
1 teaspoon vanilla extract
1 egg white
Cooking spray
1/4 cup sliced toasted almonds (optional)
Fresh mint sprigs (optional)
METHOD:
To make syrup, segment oranges: Cut 1/4 inch off the top and bottom so fruit will sit flat on a cutting board. Trim skin and pith, slicing in a downward motion. With fruit in your hand, use a paring knife to carefully cut between segments and white membrane that holds orange together. Place segments in a small bowl and squeeze remaining membrane over bowl to extract any juice, then discard. Add maple syrup and toss to coat, then set aside.
To make pancake batter, whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, whisk egg, then stir in Greek yogurt, soy (or almond) milk, vegetable oil, maple syrup, and vanilla extract. Fold flour mixture into yogurt mixture until just combined and set aside.
In another deep bowl, whisk egg white vigorously, using a balloon whisk, until white and foamy and the tips hold soft peaks. Gently fold into batter until just incorporated; don’t overmix.
Lightly coat a large skillet with cooking spray and heat over medium-low. Spoon batter into the pan, about 2 tablespoons per pancake, and spread into 3-inch rounds. Cook for 2 minutes or until pancakes have browned on the bottom and you see a few bubbles in batter. Flip and cook for 1 to 2 minutes more. Repeat with remaining batter to make 12 pancakes.
Divide pancakes among four plates and top with prepared maple syrup, making sure to evenly distribute the orange segments. If desired, top each with 1 tablespoon sliced almonds and garnish with mint leaves. Serve immediately.

Judy's "John Daly

I love to drink Arnold Palmers.  And, on a girl’s night out I just love to sweeten the deal and make it a “John Daly”, the alcoholic version of this tea and lemon-aid beverage.  I’ve added some style, and given the drink a southern twist by using bourbon instead of the usual vodka.
I love to drink Arnold Palmers. And, on a girl’s night out I just love to sweeten the deal and make it a “John Daly”, the alcoholic version of this tea and lemon-aid beverage. I’ve added some style, and given the drink a southern twist by using bourbon instead of the usual vodka.
INGREDIENTS:
5 oz Lemonade
5 oz iced tea
1 shot (1.5oz) good quality bourbon
Lemon wedge, for garnish
METHOD:
In a shaker with ice, combine lemonade, iced tea, and bourbon.
Strain into a tall glass and garnish with a lemon wedge.
Enjoy!

Spicy Mussles with Bacon

I love eating mussels in the true Belgian style–big, generous, indulgent pot teaming with juicy morsels from the sea. This recipe is so yummy we could hardly stop eating them while testing. The leftover broth on the bottom is great soaked up with sticky rice
I love eating mussels in the true Belgian style–big, generous, indulgent pot teaming with juicy morsels from the sea. This recipe is so yummy we could hardly stop eating them while testing. The leftover broth on the bottom is great soaked up with sticky rice
INGREDIENTS:
1 tablespoon extra-virgin olive oil
4 strips (3 1/2 ounces/100 grams) streaky bacon, cut into lardon pieces
2 large cloves garlic, grated
1 large banana shallot, sliced thinly into rings
1/4 cup plus 2 tablespoons (95 milliliters) dry vermouth or white wine
1/2 cup (100 milliliters) good chicken stock
3 tablespoons mirin
1 tablespoon dwenjang (Koreansoybean paste)
1 teaspoon gochujang (Korean chilepaste)
1 red chile, sliced thinly into rings on a bias, with seeds
2 pounds (900 grams) mussels, cleaned and beards removed
Handful of chopped chives, for garnish
Wedges of lemon, for serving
Sticky rice, for serving
METHOD:
Drizzle the oil into a Dutch oven and heat over medium heat. Add the bacon lardons and saute until just browning on the edges, 3 to 4 minutes. Add the garlic and shallots and cook, stirring occasionally, until softened, another minute. Add the vermouth or white wine and bring to a boil. Add the chicken stock and then the mirin. Whisk in the dwenjang and gochujang until dissolved. Stir in the red chiles and then the mussels. Cover and shake occasionally to mix. Cook until the shells are all open, about 3 minutes. Discard any mussels that don’t open.
Serve in large bowls to share and scatter chopped chives on top togarnish. Serve with lemon wedges and sticky rice on the side.

Ulitimate Korean Fried Chicken

Being American, I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken– it's the best part! My version has the thinnest crispiest crust ever.
Being American, I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken– it’s the best part! My version has the thinnest crispiest crust ever.
INGREDIENTS:
PICKLED RADISH CUBES INGREDIENTS:
1/2 cup (113 grams) rice vinegar
1/2 cup (113 grams) water
1/2 cup (113 grams) superfine sugar or caster sugar
1 teaspoon kosher salt or sea salt
1 pound (about 500 grams) daikon radish, cut into 1/2-inch cubes
PRE-COATING INGREDIENTS:
1/4 cup (32 grams) cornstarch or corn flour
2 1/2 teaspoons kosher salt or sea salt
1/2 teaspoon baking powder
10 grinds black pepper
2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
Oil, for frying
BATTER INGREDIENTS:
1/2 cup (70 grams) cornstarch or corn flour
1/4 cup (34 grams) fine matzo meal
1/4 cup (35 grams) all-purpose flour
2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon kosher salt or sea salt
2 1/2 teaspoons garlic granules
2 1/2 teaspoons onion granules
1/4 teaspoon baking powder
1 cup (237 grams) water
1/3 cup (75 grams) vodka
2 tablespoons Korean chile paste (gochujang)
KOREAN BBQ SAUCE INGREDIENTS::
3 tablespoons Korean chile paste (gochujang)
3 tablespoons ketchup
2 packed tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 teaspoons grated ginger (from about a 2-inch piece)
2 cloves garlic, finely chopped
METHOD:
Make the pickled radish cubes: Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved. Add the radish and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
Make the pre-coating: In a large bowl, whisk together the first 4 ingredients. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest uncovered for 1 hour.
Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit (175 degrees Celsius).
Make the batter: In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
Make the BBQ sauce: Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes. Serve the chicken with the BBQ sauce, pickled radish and beer.
NOTES:
The batter’s dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before youre ready to fry the chicken, otherwise the batter may thicken too much. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.

Mango lime Ricotta Parfaits

Recipes
INGREDIENTS:
1½ ripe mangos, peeled, pitted, and cut into 2cm pieces, plus some sliced for garnish
½ lime, juiced
1 cup (135g) granola
2 cups ricotta (500 grams)
4 tsp honey, plus more for drizzling
zest of 2 limes
METHOD:
In a small bowl, toss the mango in the lime juice to coat.
In juice glasses, create layers, by spooning in carefully some mango, then top with a layer of granola, some ricotta, then some honey. Repeat.
Garnish with fresh mango slices on top, a drizzle of honey, and curly lime zest
– See more at: http://judyjoo.com/recipe-landing/desserts/mango-lime-ricotta-parfaits/#sthash.8mBYEiDp.dpuf