Thanksgiving in June

In Uncategorized on June 30, 2011 at 5:47 pm

Definitely going to be a learning curve on this jam-making so first a quick record of what I did.
1. Pick, halve and pit 7 generous cups of plums.
2. Realize I didn’t buy sugar and just moved. Scrounge up about 4 generous cups of brown sugar and organic cane sugar crystals. dump into pot with plums, juice of two lemons, chopped up crystallized ginger and 2 cinnamon sticks.
3. Med Heat. Boil and stir boil and stir. Took a while, almost 35 minutes. started checking consistency with the frozen plate method around 25 minutes.
Results: great consistency for refrigerator jam, but the cinnamon and ginger….made it taste like something that will be delicious at thanksgiving, over a pork loin on a cold night, with goat cheese on crostini and hot toddies…in otherwords, like the holidays. I sort of knew going in that the cinnamon would do that, but i think 2 sticks was a wee bit overpowering. Into the freezer they go, to emerge and delight in November!


Easy as (Kimchi) Pie

In Uncategorized on June 30, 2011 at 4:36 pm

One memory I want to hold onto and remember to remember from this summer is the day I walked into my local korean grocery and stumbled upon the chaos that is a sale on gigantic napa cabbage during prime kimchi making season. the madness, oh the madness, it was wonderful. of course I walked out with 23 pounds of cabbage and a lifetime supply of gochugorang (korean chili powder) and a few tubs of house-made kimchi as a backup. the house made kimchi has been quicl=kly dwindling due to many meals of laziness/delicious sodium like this. kimchi fried rice with tofu and a fried egg. all i can say is that at least the fried tofu isn’t the fried pork belly we usually use for this dish?

Kale, Leek and Potato Frittata

In Uncategorized on June 30, 2011 at 4:30 pm

I make frittatas all the time, but i usually hope that dumping a lot of gruyere in will makeup for my tenency to overcoook and muddle the flavors of the fillings. this time, i took the time to cook each filling seperately and pull out of the oven while still runny. it made a world of difference. so did pairing with collectively owned yuppy beer; mothership organic wit.