Savory

Korean Mung Bean & Kimchi Pancakes /  by Madeline Chen

by Judy Kim

Korean Mung Bean and Kimchi Pancakes by Judy Kim.jpg

Korean Mung Bean & Kimchi Pancakes

An update to my Mom's Bindaeduk, mung bean pancake recipe. This an easy recipe to modify to your taste. I added ramps because they are in season and the addition of a Korean perilla leaf to each pancake gives it a fresh grassy flavor and a pretty presentation. But to simplify the steps, chop the perilla leaf and add it to the batter. When in doubt, always add more kimchi! For meal prep, make extra batter and make them fresh easy day. It will keep for a couple of days.

Yield: 4 to 6 servings

INGREDIENTS

Pancakes:

12 ounces yellow skinless mung beans

2 tablespoons white short grain rice

¼ pound pork (shoulder, loin or boneless pork chop), roughly chopped into 1/2-inch pieces

Kosher salt

2 cloves garlic, roughly chopped

½ cup low sodium bone broth or chicken broth

1 cup chopped kimchi

1/4 cup reserved kimchi liquid

1 onion, diced

4 scallions, finely sliced

4 ramp leaves, finely sliced (optional)

Grapeseed or canola oil for pan frying

1 bunch perilla leaves (or shiso leaves)

Sauce:

¼ cup soy sauce

1 teaspoon sugar

½ teaspoon dark sesame oil

1 tablespoon toasted sesame seeds

4 scallions, finely sliced

DIRECTIONS

  1. Wash mung beans and rice in a colander until water runs clear. Transfer drained mung beans and rice into a bowl and fill with filtered water until just covered, soak overnight in the fridge.

  2. In a large bowl season pork with ½ teaspoon salt, set aside.

  3. In the bowl of a food processor add drained mung beans, rice, garlic, broth and 1 teaspoon salt. Pulse until slightly smooth but leaving some texture. Transfer to large bowl with pork, fold in kimchi, kimchi liquid, onion, scallions and ramps.

  4. In a large nonstick pan over medium-high heat, add drizzle of oil. Add large spoonful of batter and spread into a thin 3-inch diameter pancake. Fry until golden brown on the bottom, place and press perilla leaf on top and flip; fry again until golden. Make pancakes in batches and add oil as needed. If batter is too thick, add splash of broth or water. Transfer pancakes to a plate.

  5. Combine all sauce ingredients with 1 tablespoon water in a small bowl and serve with warm pancakes.

Black Garlic Roast Chicken /  by Judy Kim

By Judy Kim

Black Garlic Roast Chicken

Yield: 4 to 6 servings

INGREDIENTS

1 whole chicken, cut into 8 pieces

2 teaspoons extra-virgin olive oil

1 ½ teaspoons Jacobsen black garlic salt, or kosher salt

½ teaspoon black pepper

1 teaspoon fresh thyme, roughly chopped

1 garlic head, broken into pieces

¼ cup chopped parsley

DIRECTIONS

  1. Preheat oven to 350°F.

  2. Trim chicken of excess fat. If the chicken breasts are large, cut in half for even roasting. Pat dry thoroughly with paper towels.

  3. Place chicken in a large baking dish or rimmed sheet pan. Drizzle olive oil over chicken, sprinkle black garlic salt, black pepper, thyme and garlic cloves. Toss together and spread in an even layer skin side up.

  4. Roast for 30 minutes until lightly golden. Change to broil setting until internal temperature is 165°F and skin is deep golden brown.

Spaghetti With Green Olives, Pancetta And Crispy Lemon Breadcrumbs /  by Judy Kim

by Judy Kim

Spaghetti with Green Olives, Pancetta and Crispy Lemon Breadcrumbs

Yield: 4 servings

INGREDIENTS

1/4 cup panko breadcrumbs

Extra-virgin olive oil

Kosher salt

1 lemon, zested and juiced

1 cup diced pancetta

2 garlic cloves, grated

1 teaspoon red pepper flakes

1 cup Manzanilla green olives, pitted and chopped

¼ cup finely chopped parsley, additional for garnish

Freshly ground black pepper

2 tablespoons unsalted butter, chilled

10 ounces spaghetti

Flaky sea salt for garnish

DIRECTIONS

  1. In a small sauce pan add panko and enough olive oil to just barely cover. Turn heat to medium-low and stir occasionally until golden brown. This step can take some time and creates very crispy breadcrumbs, don't increase heat or it will likely burn. Drain and transfer to a small bowl. Mix in ½ teaspoon salt and half of the lemon zest; set aside. When olive oil has cooled, set aside for future use or discard.

  2. In a large pot, bring water to a boil and season with salt. Cook pasta to al dente directions and reserve ¼ cup pasta water.

  3. Meanwhile, in large sauté pan over medium-low heat, render pancetta until most of the fat melts and meat is crispy, about 8 to 10 minutes. Add garlic and red pepper flakes; sauté until softened, about 3 to 4 minutes. Increase heat to medium-high, mix in lemon juice, remaining lemon zest, olives, parsley and season with black pepper; sauté until warmed through, about 2 to 3 minutes. Mix in cold butter until melted, it will create a silky sauce.

  4. Drain pasta directly into sauté pan and add just enough pasta water to create a sauce, toss together until warmed through.

  5. Garnish with crispy lemon breadcrumbs, flaky sea salt and parsley. Serve immediately.

Heirloom Tomato Tart with Crispy Breadcrumbs /  by Judy Kim

by Judy Kim

Heirloom Tomato Tart with Crispy Breadcrumbs

Yield: 8 to 10 servings

A great way to use bountiful Heirloom tomatoes at the height of Summer or to celebrate the end of tomato season. Either way, a nice light appetizer to be served with dry crisp champagne or served with a green garden salad for a light lunch. 

INGREDIENTS

4 medium to large heirloom tomatoes, sliced 3/8-inch or 1 cm thick

Flaky sea salt, such as Jacobsen Salt

1/2 pound Old Amsterdam Gouda, grated

1/2 pound white cheddar, grated

2 ounces Parmigiano-Reggiano, grated

1/2 cup panko breadcrumbs

Freshly ground black pepper

Extra-virgin olive oil

1 single crust, rustic pie dough

All-purpose flour, for dusting

Optional: 1 egg

1/2 cup chiffonade fresh basil

DIRECTIONS

  1. Preheat oven 350° F. Fix oven rack in middle with a Baking Steel, or your favorite pizza stone. I love how the steel makes the pastry so crisp. Eliminates worrying about a soggy crust.

  2. Prepare half sheet pan with parchment paper, I use pre-cut parchment paper when I have it available. Set aside.

  3. Place sliced tomatoes on a sheet pan lined with paper towels. Sprinkle lightly with sea salt on both sides. Set aside, minimum of 5 minutes. Pat dry to remove moisture.

  4. In a medium mixing bowl, combine all grated cheese and reserve 1/2 cup.

  5. In a small mixing bowl, combine ½ cup grated cheese, breadcrumbs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and 2 tablespoons olive oil; set aside.

  6. Remove Rustic Pie Dough from refrigerator to rest until softened, about 3 to 5 minutes. Sprinkle flour all over the counter and smooth over your rolling pin, I prefer a flat rolling pin compared to a rounded French style. Roll dough evenly into similar dimensions of the sheet pan, about ¼-inch thickness or a bit less. Move dough around as you roll and sprinkle flour as needed to prevent the dough from sticking. Trim the dough to match the rectangular shape with an additional 1-inch border, for a finished look. Or skip the trimming step for a more rustic approach. To transfer, loosely roll the dough onto the rolling pin and unroll over the sheet pan.

  7. Sprinkle remaining cheese all over pastry in an even layer, leaving a 1-inch border. Arrange tomatoes with minimal overlap all over cheese, also leaving a 1 inch border of pastry. Roll edges inward and crimp pastry edges.

  8. Place tomato tart in fridge to chill for 10 to 15 minutes.

  9. Place mounds of breadcrumb mixture over the tomatoes, especially covering the crust. You can spread breadcrumb mixture all over, but I like to keep most of the tomatoes uncovered since they are so beautiful. Place sheet pan directly on Baking Steel and bake until pastry is golden brown, approximately 40 to 45 minutes.

  10. Optional: Make egg wash, egg lightly beaten with 1 tablespoon water. Brush crust with egg wash just before baking.

  11. Carefully transfer to a cooling rack.

  12. Drizzle 1 tablespoon olive oil all over tart, sprinkle with basil and flaky sea salt. Serve at room temperature.

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce /  by Judy Kim

by Judy Kim

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!

INGREDIENTS

4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds

DIRECTIONS

  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside.

  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.

  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.

  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.

  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.

  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Slow Cooker Short Rib Stew /  by Judy Kim

DELISH

Read More

Flaky Cheddar and Scallion Biscuits /  by Judy Kim

by Judy Kim

Flaky Cheddar and Scallion Biscuits

Yield: 8 to 10,  2 1/2-inch biscuits or 24, 1 1/2-inch biscuits

INGREDIENTS

2 1/2 cups all-purpose flour, extra for rolling

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon flaky sea salt, such as Jacobsen

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 cup grated white cheddar

1/2 cup thinly sliced scallions

1 1/3 cups buttermilk

1 egg, beaten with 1 teaspoon water

DIRECTIONS

  1. Preheat oven 425°F. Prepare rimmed half sheet or baking dish with parchment paper, set aside.

  2. In a large mixing bowl whisk together flour, baking powder, baking soda and sea salt. Add butter to flour mixture and break it up using your hands or a pastry cutter. I prefer using my hands to create flattened shards of butter. Add cheese and scallions; toss together using your hands until they are all well coated in flour. Make a well in the flour mixture and slowly pour in buttermilk in 2 to 3 batches, mix together using a wooden spoon completely before adding more buttermilk. Switch to your hands when it begins to form a ball of dough; do not overmix. The dough will be slightly sticky. If it's too dry, add a few drops of buttermilk.

  3. Lightly flour a rolling pin and turn dough onto lightly floured surface. Don't add too much flour at once or the dough will dry out, but add flour if the dough becomes too sticky. Roll until dough is about 1-inch thick and fold into thirds. Gently roll dough into rectangular shape. Repeat the folding process 2 to 3 times to create more layers, ending with 1 ½-inch thick dough.

  4. Use biscuit cutter of your choice. Dip biscuit cutter in flour and cut dough with straight down motion; avoid twisting. Cut biscuits as close together as possible to avoid wasting dough. Instead of rolling out remaining scraps together to form one or two last biscuits, try cutting the remaining dough with a smaller biscuit cutter and bake off remaining bits in their odd shapes. They are the perfect snack and will remain tender if they are not re-rolled.

  5. Place biscuits on sheet pan or baking dish. The dough should be touching, it helps ensure even rising. If you have smaller biscuits and scraps, place them on a separate small sheet pan or a mini cast iron pan; the smaller shapes will take less baking time. Lightly brush tops with egg wash, avoid brushing the edges. Optional: skip the egg wash, the cheese will still give it a golden crust.

  6. Bake until golden brown, about 15 minutes. Baking time will vary depending on size of the biscuit. Scraps will take less time, about 10 minutes. Rotate if necessary for even browning, otherwise avoid opening oven during baking.

  7. Serve warm or at room temperature.

Roast Chicken Breast with Meyer Lemon Jus /  by Judy Kim

by Judy Kim

Roast Chicken Breast with Meyer Lemon Jus

Yield: 4 servings

This is the ultimate comfort food, simple roast chicken. Which is great all year round, but when Meyer lemons are available I cannot resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. If they are out of season, regular lemons are still great. The lemony jus is my favorite part of this dish, save it for dipping! And if you like cold leftover chicken like me, make extra.

Pro tip: Save the chicken bones and freeze them in a zip lock bag until you have enough to make bone broth. Don’t forget to mark the date. The bones are great for chicken bone broth or add them while making beef bone broth for extra richness and flavor.

INGREDIENTS

4 chicken breasts bone-in, excess fat trimmed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 meyer lemon, zested and juiced

Flaky sea salt for finishing

2 tablespoons unsalted butter, chilled

¼ cup finely chopped parsley

DIRECTIONS

  1. Preheat oven to 375°F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Arrange chicken in a single layer on a rimmed sheet pan, skin side up and roast until it start to brown, about 25 minutes.

  2. Turn oven to broil and cook until skin is crisp and deep golden brown, about 3 to 5 minutes. Transfer chicken to a plate to rest.

  3. Set sheet pan on the stove over medium heat; add 1 tablespoon meyer lemon juice or more to taste and 1 teaspoon of zest. Scrape bottom of pan and simmer for 1 minute. Season with flaky sea salt and add splash of chicken stock if you want more sauce. Stir in cold butter until emulsified. Pour jus and crispy bits into a small bowl or into a serving platter.

  4. Finish chicken with flaky sea salt, more meyer lemon zest and parsley. Serve with jus.

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette /  by Judy Kim

by Judy Kim

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

Yield: 4 servings

This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness.  If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!

You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter.  A glass of rosé would be nice too.

INGREDIENTS

1 pound mix of heirloom and green tomatoes, in various shapes and sizes

1 garlic clove, grated on microplane

Flaky sea salt

5 ounces arugula

3 nectarines, pitted and sliced

1/4 cup diced red onion

Grapefruit balsamic vinegar such as The Filling Station vinegar

Extra-virgin olive oil

DIRECTIONS

  1. Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes.

  2. In a large platter arrange arugula greens, nectarines, red onion and tomatoes.

  3. Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flaky sea salt.