Enigmatic Korean Pancakes

korean pancake, bindaetteok
Korean Pancakes
Bindaetteok

korean embroidered tablecloth
Mrs. Lee’s Embroidered Tablecloth

Gina Lee tells her Korean Pancakes story:

“She was a fabulous cook. When Scott and I were first married she would often bring Korean dishes over to our house, including these wonderful savory pancakes. I would ask her: What is this? It’s so delicious.  I’m good at figuring out the ingredients in a dish.  What’s in the batter? Is it egg, or corn meal? I’m Italian, I thought about polenta…What makes it yellow?

But my mother-in-law would just smile.

Korean.

Pancakes.

I gave up trying to figure it out and just enjoyed them over the years. Fast forward, my husband made Korean pancakes at home as a test for our restaurant menu. And it was then I finally learned the secret. Mung beans? Mung beans and water. Really?”

  Continue reading “Enigmatic Korean Pancakes”

Curried Mung Bean Soup, Kimchi, Chili Oil

mung bean soup, kimchi

Curried Mung Bean Soup, Kimchi, Chili Oil
and
A Trip to The Dish Factory

Neither this soup nor a trip to The Dish Factory are for the faint of heart. Asian-fusion-style mung bean soup is flavored with hot muchi curry powder, garnished with pungent kimchi, and dotted with chili oil. Located in the center of Downtown LA, The Dish Factory is housed in an old four-story building with rickety flooring, steep stairwells, and dark hallways.

Carrying the largest china inventory in the Western US and all sorts of restaurant equipment with 60,000 sq. ft. of merchandise at heavily discounted prices, I was absolutely ecstatic when my dear friends and fabulous restaurateurs Scott & Gina Lee invited me to join them on a dish excursion. I had been lusting after top restaurants’ super-wide rimmed plates and bowls for a while, as the portion-size is petite but the presentation is dramatic. Perfect, in fact, for this vibrant soup.

Continue reading “Curried Mung Bean Soup, Kimchi, Chili Oil”

Asian Pizzette


Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Recipe Remix.”


Challenge Prompt: One recipe, 72 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. Get super creative or just share your secrets for the very best results. (from foodbuzz here)

Thank you to the folks at foodbuzz for hosting such a unique and well-executed competition. It has been a blast! The serendipity of participating in this contest has been the introduction to so many creative bloggers! To my readers, thank you for your warm comments and enthusiasm, as well as taking the time  to vote and support Taste With The Eyes. Voting for this round is now open through Thursday, October 21. Please come to the Pizza Party, and vote for your favorites!

Finally, another note of thanks to my dear friend Gina and and my favorite local restaurant, Gina Lee’s Bistro in Redondo Beach, for the inspiration to remake their terrific dish, Chicken Katsu with Soba Noodles, into a pizzette! I have been meaning to share my noodle cakes made with udon noodles and chow mein noodles – usually topping them with sautéed mushrooms or spinach. The buckwheat soba noodle cake makes an earthy base for the juicy chicken katsu cutlet, and the flavors from three vibrant sauces and colorful slaw work very well together in this Asian Pizzette. I think Gina would approve.


buckwheat soba noodle cake
macadamia nut chicken katsu, yuzu tahini sauce, sweet ginger soy
tri-color slaw, rice wine chile syrup, daikon sprouts

Continue reading “Asian Pizzette”

A Very Special Potato Crusted Salmon

Evelyn Dawn’s Potato Crusted Salmon
Sautéed Vegetables, Lemon Dill Sauce
@ Gina Lee’s Bistro, Redondo Beach, California

Evelyn Dawn was my grandmother-in-law. She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, my dear friends Scott & Gina Lee, proprietors of Gina Lee’s Bistro, named this dish after her. They keep her memory alive in their fabulous restaurant. New patrons ask, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. A framed photograph of Evelyn sits atop the sideboard in the restaurant.

Gina said of the salmon dish, “This is a crowd favorite. Lots of people remember Miss Dawn the founder of Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We’ve had former students and teachers come in, they marvel that she lives on, on our menu.”

Miss Evelyn Dawn
July 8, 1907 – July 16, 2000

Evelyn in her 90’s with a glass of red wine and a cigar!

Rolling Hills Country Day School was founded by Evelyn Dawn who began educating children in the early 50’s. She bought and operated her first school in Manhattan Beach, California – a preschool. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School. She named it Rolling Hills Country Day School, now about to celebrate 50 successful years of educating children in the South Bay.

I previously wrote about Evelyn Dawn’s Potato Crusted Salmon in 2008. We are dining on the salmon and remembering Evelyn again this July, the month of her birth and 10th anniversary of her passing. Rest in peace Nana.

Evelyn Dawn’s Potato Crusted Salmon
Sautéed Vegetables, Lemon Dill Sauce
Recipe from Scott & Gina Lee
Ingredients:
  • Salmon
  • Flour
  • Eggs
  • Hash Brown Potatoes
  • Flat Leaf Italian Parsley
  • Salt and Pepper
Cut salmon on a bit of an angle into 3.5 ounce portions. Dust in flour. Dip in egg. Roll in hash browns to which you have added salt and pepper and coarsely chopped Italian parsley. Put aside.

Lemon Dill Sauce:

  • 3 cups White Wine
  • Juice of two Lemons and their Zest
  • 1/2 cup of chopped Shallots
  • One bunch of chopped Fresh Dill
  • 1 cup unsalted Butter
Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm. The salmon is pan sauteed in olive oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked. The salmon is served pan roasted side up…on top of zucchini, yellow squash and carrots that have been sautéed in olive oil and mirin. For plating…vegetables on the bottom, salmon on top, coat with lemon dill sauce and a dash of fresh lemon juice.


Gina Lee’s Bistro
211 Palos Verdes Blvd.
Redondo Beach, CA
310-375-4462
Gina Lee’s Menu here.

2 Colorful Sides and a Mushroom Salad

Roasted Carrots, Parsnips, and Shallots
Garlicky Olives and Gremolata

Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.

While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!

To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!
French Green Beans and Yellow Wax Beans
Topped with Zesty Baby Bellas

Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.

The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots? I love the colors. Please visit here for another vibrant bean recipe.

Grilled Marinated Mushroom Salad
Gorgonzola, Grape Tomatoes, Pecans
Three Vinegar Syrup

Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends’ restaurant, Gina Lee’s Bistro in Redondo Beach, California. See ya there!

Evelyn Dawn’s Salmon, THE RECIPE

Hi Lori Lynn
I hope this does it.
Ingredients:
  • Salmon
  • Flour
  • Eggs
  • Hash Brown Potatoes
  • Flat Leaf Italian Parsley
  • Salt and Pepper
Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.
Lemon Dill Sauce:
  • 3 cups White Wine
  • Juice of two Lemons and their Zest
  • 1/2 cup of chopped Shallots
  • One bunch of chopped Fresh Dill
  • 1 cup unsalted Butter
Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.
The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.
The Salmon is served pan Roasted Side up…on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).
For plating…Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.
Enjoy!
Or you can come to Gina Lee’s Bistro in Redondo Beach and we’ll do the dishes.
Gina Lee