New Korean Salad: Chrysanthemum Greens, Chestnut, Persimmon

korean salad, persimmon salad
Fresh Chrysanthemum Greens, Roasted Chestnut
Semi-Dried Hachiya Persimmon, Fresh Fuyu Persimmon Wedges
Toasted Sesame Vinaigrette
Pomegranate Arils, Toasted Pine Nuts, Roasted Laver

Inspiration from two separate dining experiences sparked the idea for creation of this delightful salad. First, an outstanding meal at Jun Won in LA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later we attended an event highlighting the “Tastes of the Korean Forest” including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon.

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Lamb Medallion Stack, Warm Anchovy-Pine Nut Vinaigrette

Leg of Lamb Medallion, Dijon Mustard Anchovy Crust
Polenta Cake, Spinach, Parsley, Tomato
Warm Anchovy – Pine Nut Vinaigrette

I’ve been testing leg of lamb recipes for an upcoming event. One of the requirements of the challenge is that the entire recipe use no more than 10 ingredients (not including salt & pepper). So my goal is to get as many colors, textures, and memorable flavors into the lamb main-course dish as possible. Another guideline stipulates that all ingredients must be commonly available – so no Italian summer truffle, no foie gras (now banned here in California).

  1. Leg of Lamb Roast
  2. Olive Oil
  3. Polenta
  4. Spinach
  5. Parsley
  6. Tomato
  7. Anchovy
  8. Pine Nuts
  9. Dijon Mustard
  10. Sherry Vinegar

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Braised (sustainable) Halibut Tagine, Global Flavors

 braised alaskan halibut, global flavors

Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish

seafood watch app

Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”

March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”

A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.

seafood watch app

Halibut, Pacific
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut

braised alaskan halibut, global flavor halibut

I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew,  Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.

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Apricot Wonton Ravioli, Chile Crème Anglaise

Fried Wonton Packages filled with Dried Apricot, Apricot Preserves, Mascarpone
Chile Crème Anglaise, Pinenuts, Mint

Project Food Blog

Challenge #3: Luxury Dinner Party

Challenge Prompt: Celebrate! You’ve made it this far, and the next challenge is to hold a party for your friends and family. Whether you’re an experienced host or an entertaining newbie, get creative and host a luxurious dinner party where your guests will discover new tastes and exotic flavors.

We served Apricot Wonton Ravioli, Chile Creme Anglaise at our Luxury Dinner Party – Modern Southwest. I hope you have a chance to stop by and enjoy the party! Votes may be cast now through Oct. 7th. If you are a fan of Luxury Dinner Party – Modern Southwest, please vote here! Muchas Gracias!

Apricot Wonton Ravioli

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Osso Buco, Toasted Pine Nut Gremolata

Mario Batali’s Osso Buco
marries
Martha Stewart’s Creamy Polenta
A match made in heaven…

Last Sunday Father Adam and I made this Osso Buco. We were impressed first with how absolutely delicious it was, and even more with how much easier it was to make than we had imagined. While Father Adam browned the seasoned veal shanks in olive oil in the hot Le Creuset French Oven, I prepared the Basic Tomato Sauce.

Once browned, the shanks are removed from the pot (to rest in the Italian countryside).

Carrot, onion, celery, and thyme are then browned in the same pot over medium heat. The tomato sauce, chicken stock, and white wine are added to the pan and brought to a boil.

The shanks and accumulated juices go back in. Cover and cook in a 375° oven. Now we have two and a half hours to relax, drink the rest of that bottle of wine, chop some parsley, toast some pine nuts, and zest a lemon.

Later the meat is falling off the bone and the sauce is rich and complex. About 20 minutes before the osso buco is to be done, we prepare the polenta, recipe here.

Serve the tender veal shank over Creamy Polenta and sprinkle the top with Toasted Pine Nut Gremolata, made by combining toasted pine nuts with chopped Italian parsley and lemon zest. The complete recipe for Osso Buco, Tomato Sauce, and Gremolata can be found here.

Dessert?
The Next Day…

Perhaps you noticed the portion size of those shanks? There was plenty left over. So I cooked some mostaccioli, tossed with olive oil and the leftover gremolata. I shredded the remaining veal and heated it up with the sauce.
Mostaccioli, known in Italy as “Penne Lisce,” are a specialty of the Campania Region in southern Italy which includes the cities of Naples, Capri and Sorrento. Penne, which means “pen” in Italian, gets its name from its shape. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike penne which are ridged, mostaccioli are smooth in texture. They are designed for chunky tomato, meat and cream sauces.  (from Barilla website)
I have a fondness for mostaccioli because growing up in the 1960’s in a non-Italian household in Chicago, this was exotic! The spelling and pronunciation were foreign. In addition, we immensely enjoyed Mom’s elbow macaroni with butter and melting American cheese torn into strips, and spaghetti with broiled pork chops on top, which we called “PC & S.”
My mother served her mostaccioli tossed with butter and canned S & W Stewed Tomatoes with Onion, Celery, and Bell Pepper. We loved it.
I once asked her if she had to do that airplane trick to get us to eat when we were little. You know, where the food on the spoon is the airplane and the hangar is the mouth? She laughed. No. You kids? You ate everything. You were NOT picky eaters!
So, I just called my mother to find out more about this mostaccioli dish she used to make for us. She told me that she used S & W because it tasted the best. It did. I remember. Thanks Ma! Thanks so much…

Mostaccioli with Pine Nut Gremolata, Veal Ragù