i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
While it isn’t a true perennial, rather, biennial (meaning it dies after the second year when it flowers), parsley (Petroselinum crispum) is a staple in my food forest. I actually never really used it in my cooking until a few years ago, when I started …
I’ve been meaning to make a post about this particular dish but I find myself always finishing it before taking a picture. This is a nostalgic childhood dish–my mom would make a huge pot of it during chilly days, and we’d immediately recognize the fragrant, savory, and smoky flavor coming home from school or waking up.
While it’s directly translated to “Borscht” from its supposedly Russian roots, my mom said that in her childhood, it was a community stew that was made a few days after the new years where all the leftovers in town would be collected, thrown into one giant pot ,and cooked. She and everyone else would stand around fishing for the different ingredients. The character for Luo is ç¾…, meaning “to collect.”
Whatever its origins, this tomato based stew is an amazing and filling dish, and my mom’s recipe has two secret ingredients that I haven’t found anywhere else, but creates a soup unlike any other. To give it a subtle sweetness and smoky flavor, she would add a tablespoon of ketchup and barbecue sauce. It’s weird, I know, but the flavors work beautifully together.
If you don’t have oxtail, another fatty on the bone cut like short rib is an acceptable substitute. I like my stew meat tender, with a melt in your mouth feel, rather than dry.
With the abundance of radishes in my Misfit Market box (read my review here), I started to think of creative ways to use them up. I just so happen to still have two mason jars full of dried black trumpets from last year’s mushroom foraging …
I am often at a loss as to what to do with radishes–after soups, salads, and pickles, any extra ones seem more like a peppery curse than they do a boon. But I got a bag of them in this week’s Misfit Market box and …
I don’t have butterbur where I am, which is where the original recipe, fuki-miso or bakke-miso, comes from. It’s a wild sansai that is foraged during the spring in Japan. It’s delicious over a hot bowl of white rice, topped with a creamy egg yolk. Similar to fuki miso, okra miso has a very slight hint of bitterness that is wonderfully pleasing to the palate.
This is a beautifully simple meal to showcase both duck eggs and an oft-disliked vegetable.
I feel like I’ve mentioned often how much I absolutely adore sea urchin. While I most often meet it in the sushi restaurant, occasionally I’ll purchase it from the Asian grocery store if it’s available. While I have prepared it in other ways, including pasta, …
I didn’t think there could be a better way to eat raw crabs other than the spicy variety–but I was wrong. I’ve never actually had the soy sauce marinated version, so I wasn’t sure what to expect. I think a part of me thought that …
It’s midwinter and I was suddenly hit with the craving for raw marinated crabs. Don’t ask me why but my appetite told me I needed to get me some of that delicious and succulent sweet treat or else I wasn’t going to be in a great mood this week, but it hit and it hit hard. I looked for ready made containers in my local Korean supermarket, but couldn’t find any, so I endeavored to make my own. The only way this could have been any better is if I had gone and caught the crabs on my own… but sadly it’s deep winter here. I’ll revisit this in the summer when we go crabbing down by the water again.
A word of warning, raw crabs (and all raw shellfish, in fact) can carry parasites and bacteria–it’s a risk some of us who are at the mercy of our stomachs must take.
Called Yangnyeom Gejang, it’s often served as a side dish in Korean restaurants. There are a few ways to marinate raw crabs–Chinese recipes have drunken crab as well. This recipe is Korean in origin with a spicy, slightly sweet sauce. It’s quickly marinated for just a few hours up to a few days. I used a food processor to make the marinade, which sped up the process and created a finer sauce that got into all the crevasses. I don’t have rice syrup, so I used some honey instead. How spicy you make it is entirely up to you, but I prefer it mild to medium.
It’s gorgeous just with some hot white rice and roasted seaweed.
This milk colored broth pairs perfectly with a black earthenware bowl. I used the black to show the contrast of how white the soup is. I found that in order to make it extremely rich and flavorful, I baby it over a rolling boil with …
