Michel Richard’s Asian Bistro Soup

Michel Richard's Asian Bistro Soup with Shrimp

Michel Richard’s Asian Bistro Soup with Shrimp

Last month another world-class chef joined Escoffier in the Grand Kitchen up in Heaven. Legendary Chef Michel Richard was 68 years old. I was introduced to the Chef’s innovative style of cooking over lunch with my old colleagues at his restaurant Citrus in LA back in the late 1980s and have been an ardent fan ever since.

After hearing of his sudden passing last month, I immediately pulled Happy In The Kitchen from my bookshelf and spent a good part of the day re-reading his recipes and perspectives.

Before each recipe the Chef writes a paragraph or two about the dish – from where the inspiration came; what is important for the cook to note; or his keen observations on taste, texture, presentation, what-have-you. Yes, he is a most accomplished chef, but he is also a very effective teacher – employing humor and ingenuity as skillfully as he does the knife.

Thomas Keller wrote, “Michel did something that’s almost unheard of in the pastry world: he crossed over and became a chef, opening one of the best restaurants in the country, Citrus, in 1987. It’s difficult to overemphasize how unusual this is. Pastry chefs and savory chefs rely on a completely different set of skills and use their intellects in different ways. Pastry chefs are mathematicians. Savory chefs, we’re like free-thinkers. Michel, amazingly, has been able to combine the precision of the pastry chef’s mind with the freethinking nature of the savory chef in a way that no other chef in America has done.”

Michel Richard’s Asian Bistro Soup Recipe

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Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.

Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!

Shrimp and Grits Recipe

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Shrimp and Carrot Salad, Ají-Soy-Limón Dressing

Peruvian Shrimp and Carrot Salad, Aji Amarillo Soy Limon Dressing

Shrimp and Carrot Salad
Okra, Cherry Tomato, Red Onion, Caperberry, Feta, Nasturtium
Ají Amarillo Soy Limón Dressing

Colorful baby carrots and my tree bursting with key limes became the source of inspiration for this sprightly salad. Carrots and limes have a curious affinity for one another. Key limes, called limones in Peru are used extensively in Peruvian cuisine. I mix the lime juice with ají amarillo paste and soy sauce to make the refreshing dressing. Ají amarillo, a yellow-orange Peruvian chile pepper is simultaneously spicy and fruity. Just a couple teaspoons of the paste gives the dressing its zing and along with the shrimp and carrots paired with feta, okra, onion, and tomatoes – the result is a really zesty salad with piquant Peruvian flair.

Peruvian Shrimp and Carrot Salad Recipe

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Global Shrimp: Haricots Verts, Chickpeas, Feta

Global Shrimp: Haricots Verts, Chickpeas, Feta with a Korean Marinade

Shrimp, Haricots Verts, Chickpeas
Soy Soju Marinade
Feta, Gochugaru, and Sesame Seeds

The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.

Global Shrimp Recipe

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Korean Melon and Shrimp

Korean Melon with Shrimp

Korean Melon and Shrimp

Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.

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rosé salad – a summer dish crafted to complement chilled dry rosé

shrimp, beet, raspberry, radicchio, rose salad

rosé salad
shrimp, beet, raspberry, radicchio, pickled red onion, rose petal salad

Hey summer! Where ya goin’? Not so fast, please! We’re holding on to summer by drinking our favorite pink wines: chilled dry French rosés which are the epitome of summer – light, fresh, and refreshing. This salad is crafted in a way so as to let the integrity of each ingredient shine, taking care not to overdress, but letting the raspberry vinegar and olive oil enhance the flavors. The spectrum of pink colors, fruity and flowery aromas, and range of flavors and textures beautifully complement rosé wines.

rosé salad recipe

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Stuffed Cucumber Kimchi with Shrimp and Minari

 stuffed cucumber kimchi with shrimp, minari
Stuffed Cucumber Kimchi
Oi Sobaegi 오이소박이

With Shrimp, Minari, Sesame Oil, Sesame Seeds, Gochugaru

Jupiter has aligned once again with Mars, in the blogging universe that is. Food Network’s Summer Fest features cucumbers this week. Our monthly cooking group, the Creative Cooking Club’s theme is “stuff-it.” And I planned to create another seasonal Korean fusion dish this week celebrating the honor of having my recipes featured in the Korea Herald Business.

Korean + Summer + Cucumber + Stuffed = Oi Sobaegi 

 stuffed cucumber kimchi recipe, oi sobaegi

My recipe for stuffed cucumber kimchi came from studying 5 Korean cookbooks in my collection, plus researching many recipes online. One thing I kept noticing, especially on google image – the final dish was not very attractive; green logs with all this stuffing hanging out. No doubt they were delicious, but my challenge was to make the dish pleasing to the eye as well as the palate.

Pairing with shrimp was a natural combination, as the kimchi recipe contains tiny dried white shrimp. My recipe also contains a good deal of ginger, it is quite zippy. Minari is a bright herb sometimes called Korean watercress which adds a fresh note. I also used the thicker Chinese chives to hold the sliced cucumber together, making for a neat pretty presentation. This, my first attempt at oi sobaegi was surprisingly successful, so I am sharing the original recipe here.

Cookbook Resources:

  • Korean Cooking by Young Jin Song
  • Seoultown Kitchen by Debbie Lee
  • The Korean Table by Taeyung Chung
  • The Kimchi Cookbook by Kim Man-Jo
  • Aeri’s Korean Cookbook 1 by Aeri Lee

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quinoa & shrimp {pad-thai-style}

shrimp & quinoa pad thai style

quinoa & shrimp {pad-thai-style}

tri-color quinoa, jumbo shrimp, pad thai chili sauce
garlic scrambled egg, cilantro, peanut, pickled thai chili, lime

It must be the plethora of quinoa recipes on Pinterest. I have quinoa on the brain. Here I took a perfectly good Pad Thai recipe and made it with quinoa. And actually, it was a nice twist on the classic. Not that I’m in anyway tired of the classic…

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Lori Lynn, please bring an appetizer…

shrimp and feta appetizer

Shrimp & Feta
Kalamata Olives, Lemon Wheels

Oregano, Red Chile Flakes, Olive Oil, Lemon Juice

The following note was in my mailbox at work:

Lori Lynn – Please bring an APPETIZER for the party on Tuesday.
Thanks!

Once a month we have a festive luncheon for the faculty and staff who are celebrating birthdays. This month I brought spicy Shrimp & Feta which is definitely a crowd-pleaser. And it couldn’t be much easier or quicker to prepare.

Place cooked shrimp in a large ziplock bag with hunks of good feta and lemon wheels. Add dried oregano and red chile flakes to taste. Pour in plenty of fruity olive oil and fresh squeezed lemon juice to well-coat the mixture. Place drained pitted kalamata olives in a separate baggie to keep them from discoloring the feta. Travel time to work or to a party gives the mixture time to marinate.  To serve, gently toss the bag to mix all the ingredients then pour into a pretty serving bowl. Top with the olives. That’s it.

Wow, might be my shortest post since 2007.

Shrimp Pad Thai & The Shrimp Plant

best shrimp pad thai recipe

Shrimp Pad Thai & The Shrimp Plant

Justicia brandegeeana (Mexican Shrimp Plant or Shrimp Plant

Home renovations continue here at Chez Lori Lynn. The Brazilian granite counter is installed. Painting the walls and final electrical are all that are left of this project. Meanwhile however, the exterior of the house is being painted, along with the perimeter white picket fence. So, all the plants along the fence had to be trimmed back, including the shrimp plants. Rather than let those lovely branches go to waste, I saved them for arrangements. To my surprise they make striking centerpieces, which will definitely show up at parties in the future. And then the night’s dinner was inspired by those plants…

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