Saviolo
Saviolo's JournalKorean Pork Bone Soup Recipe (video)
This is a classic Korean pork bone soup with a couple of replacements of the harder-to-find ingredients with some slightly easier-to-find versions. The result is still an excellent rich hot and spicy soup filled with veggies and aromatics. This is a perfect soup for the incoming cool fall weather. It has a few steps, but it's worth it. The bean sprout side dish we did last week is an excellent accompaniment to this gorgeous soup.
Some of the replacements we did: We did not use ground perilla seeds, and replaced them with toasted sesame seeds. We replaced the doenjang with a combination of white miso and gochujang, which are a little easier to find. You can also easily control the heat on this one, with more or less gochujang, and more or fewer (or no!) dried hot peppers.
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Korean Bean Sprout Side Dish Recipe - Kongnamul-muchim (video)
This is a simple and delicious Korean side dish that we made to go with next week's recipe: pork bone soup. This is a very common side dish, and comes together very quickly. Boiling the bean sprouts briefly in salted water changes the texture a bit and also seasons them. We like to cut all the veggies into matchsticks, because we find the texture really pleasant when it's all cut that way.
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Homemade Black Sesame Ice Cream Recipe (video)
This is one of my favourite things to find on a Japanese restaurant menu. Some people are put off by the grey colour, but the flavour of this black sesame ice cream is just fantastic. It's toasty, nutty, and wonderfully rich. Black sesame paste or black sesame butter is widely available in the ethnic aisle of most grocery stores, though it can also be bought online from places like Amazon if you live in a food desert where such items are hard or impossible to come by.
You may wish to hold back some of the toasted whole black sesame seeds from being ground up, because they do make a very attractive garnish. We were a little pressed for time, so that last shot shows the ice cream a little overly soft, but if it had stayed in the freezer another hour or so it would have been a lovely creamy consistency that held together a little better.
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Homemade Korean Japchae Recipe (video)
This Korean dish can be served hot, warm, or cold! It is frequently sold here in Toronto as a side dish for Korean tabletop barbecue places, and has tons of variations, depending on where you get it. Once you've got all the knifework and mise-en-place done, it comes together incredibly quickly, so just make sure you've got your prep work done first and the cooking is the easy part.
The noodles themselves are a particular kind of sweet potato noodle that you should be able to find in the Asian aisle of any big grocery store. If that's not an option near you, there are japchae noodles available on Amazon, as well. They tend to come in enormous packages! Everything else here is pretty widely available: bell or hot peppers, onion, carrot, green onion, soy sauce, sesame oil, and dried shiitake mushrooms.
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Homemade Focaccia Recipe - Autolyse Method (video)
This method of bread-making is ancient. Instead of doing a lot of kneading, you let the flour and yeast sit together with the water for a long time. It's perfect for dense and enriched doughs like this. While the flour is hydrating and the yeast is eating sugar, gluten forms in the reaction between the flour and water. It's magic! Also, it requires a LOT less kneading. The toppers are all, of course, completely optional and subject to whatever flavour profile you want. Other common ones include sundried tomatoes, feta cheese, hot pepper rings, or any number of fresh herbs.
You want to use a really nice olive oil for this, because you will taste and smell it in your final product. Don't use olive oil that smells off or tastes rancid, it will really affect your focaccia. Also, make sure when you're punching the dough down after sprinkling your toppers on top that you don't break through and ruin the oiling of your container before baking. It risks getting your bread stuck to your baking vessel! We used glass, so we baked it for a little longer. For a metal pan (or a pan where you're spreading it out over a wider area for a thinner bread) you'll want to pull back on the baking time just a little. Keep an eye on it!
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Sweet Miso Fish Marinade Recipe (video)
You will frequently see this marinade on Japanese menus used on gindara (sablefish), sometimes referred to as "black cod." If you can't find gindara, this marinade can be used on lots of different kinds of fish, and we used it here on some gorgeous hamachi (skipjack) cheeks. The marinade itself is a slightly sweet miso-based marinade that includes mirin (Japanese cooking wine) and sake. One thing you want to keep in mind here is to reduce the excess moisture in the fish as much as possible, so after using the salt to draw out some of the moisture, minimally rinse it in sake (not water!) and only wipe the excess marinade off, don't rinse it off.
Typically this is made with a sweetened white miso called saikyo miso. We didn't have that on hand, so we sweetened the mixture with a small amount of maple syrup. Also, we pretty rarely use our miso, so it was a little dried out, as you can see! We just let it sit in the mirin and sake for a while and it softened enough to easily mix. Watch your salt with this recipe, because miso is typically quite salty, and you don't want to over-season your fish.
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Homemade Parker House Rolls Recipe (video)
Parker House Rolls come from the late 19th century, and like so many recipes of that era, there have evolved a few regional variations over the years. These rolls are fluffy and tender with a LOT of butter in them. The small amount of potato flour really helps them stay tender, and the butter adds a wonderful richness with a nice crispy outside.
We used these with our pulled pork from last week, but they are incredibly versatile. They even keep pretty decently. We put them in a zipper bag and just popped them into the toaster for the next couple of days whenever we wanted one. They're good for barbecue related stuff, but also make nice little general-purpose dinner rolls. If you can't get your hands on potato flour, you can use mashed potato flakes instead. Remember: Potato flour is not the same as potato starch!
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Homemade Pulled Pork in a Dutch Oven Recipe (video)
This is a video we were actually surprised that we had never done before, because pulled pork is delicious and pretty easy! Pulled pork is a low-and-slow type of cooking, much like chili or many of the stews we've put on the channel. This one uses far less water, and cooks in a low temperature steam for most of its cooking time. We use a little bit of chicken powder to the water we cooked the pork in, but you could use stock or even just water.
Most recipes of this type include a bunch of brown sugar, but we omitted that for a couple of reasons. First, we didn't want it to end up too sweet. Second, we didn't want the brown sugar to scorch while we were browning the meat. If the spices get a little dark, that's fine, but burnt sugar adds an unpleasant flavour. You can definitely change up the spice mixture to match your tastes for this. We made it quite spicy, but you can replace that chipotle pepper with an ancho if you want that pepper flavour without as much heat!
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Homemade Twice Fried Plantain Tostones Recipe (video)
A quick and simple one this week. Plantains are a fruit that look a lot like a banana, but have much tougher, startchy interior. They're great for frying, and even make very decent chips that aren't too sweet. This recipe is for tostones, which is a twice-fried plantain dish that is an amazing side for things like pulled pork (which will be next week's video), or dishes like chili, pepian, or mole.
We don't season the plantain when they first go into the oil. Soaking them in the icy salt water will season them somewhat, and then you're going to want to sprinkle them with salt as soon as they come out after the second fry as well. We found that the ones that had the most colour had the nicest texture inside. They were super jammy and sweet with a crispy, toasty outside.
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Easy Chive Blossom Compound Butter Recipe (video)
A really simple one this time! We got introduced to this idea after hubby shared a picture of our chives blooming. Someone told us that chive blossoms make an amazing compound butter, so we looked it up! Not only is the chive blossom compound butter delicious, but it's gorgeous too, with beautiful little flecks of bright purple and green throughout. The flavour is quite intensely chivey, and almost garlicky, so it is a great compound butter to use anywhere you'd use garlic butter, such as garlic toast or even as a steak topper.
We used a dash of vermouth and a bit of lemon juice for this recipe, but you can replace that with a few other things. Cognac would be just fine for this, or even a little bit of sherry or marsala. If you want to keep it alcohol free, a dab of elderflower cordial would probably be quite nice, though I would stay away from the truly floral aromas like rosewater or orange blossom water.
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Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,282
