Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.
Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.
The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.
Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!
Grilled Korean Chicken Tenders
Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.
Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.
Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.
Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. This topping reminded me of a similar cookie-like topping used on Mexican sweet bread called ‘conchas’. It certainly dresses up ordinary cream puffs.
Mandarin Orange Cream Puffs w/ Craquelin Topping
Mandarin Orange Pastry Cream
In a food processor, process sugar & butter pieces until it forms large crumbs. Add flour, salt & vanilla; process until a dough forms. Bring the dough together to form a disk.
Roll the dough between 2 pieces of parchment paper until 1/16-inch thickness. Place covered in the freezer for at least an hour then cut the dough into (18) 2-inch circles & keep circles in the freezer until ready to use.
In a bowl, whisk together egg yolks, sugar & cornstarch until it turns pale yellow. In a saucepan, combine milk & orange zest; bring to a boil. Remove from heat, slowly add the egg mixture a little at a time, whisking well until fully incorporated.
Return mixture to heat & keep whisking over medium heat until it thickens. Stir in orange juice. Transfer to a bowl & cover with plastic wrap, making sure the wrap touches the surface of the pastry cream. When it comes to room temperature, refrigerate.
When cooled & you are ready to use the pastry cream, whisk with an electric mixer for 15-20 seconds to a smooth texture.
Preheat oven to 350 F. Line a couple of cookie sheets with parchment paper.
In a saucepan, combine milk, water, butter & salt; bring to boiling. Add flour, all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat & add eggs & egg white, one at a time, beating well with a wooden spoon after each addition.
Place dough in a piping bag fitted with a large round tip. Pipe (18) 1 1/2-inch circles. Cover each with a frozen craquelin round circle.
Bake for 30-35 minutes or until golden & firm. Transfer to a wire rack & allow to cool.
Carefully slice puffs. Fill a pastry bag with mandarin orange pastry cream & gently fill each puff. Place on serving platter & sprinkle with powdered sugar if you wish.
Recently we purchased a bag of apples that turned out to be a bit too mealy to eat fresh. Making them into applesauce seemed like the best solution to the problem. One thing for sure, there’s no shortage of ways to make use it it, from an oatmeal stir-in to a pork meat accompaniment.
Baking with applesauce to replace some or all of the fat adds fiber and reduces calories in cakes, muffins and breads. Because of its water content, it will also help keep baked goods moist and fresh longer. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. I’ve noticed that sometimes you need to lengthen your baking time a bit when using applesauce.
Over the years there have been countless recipes for various pudding cakes. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom. This fall version does not disappoint.
Carrot Pudding Cake
Preheat oven to 350 F. Spray a 9 x 9-inch baking dish with baking spray.
Using a large bowl, whisk together flour, baking powder, salt, sugar & spices.
In a medium bowl, whisk together applesauce, milk, melted butter, vanilla & grated carrots. Gradually whisk the wet ingredients into dry ingredients; scrape batter into baking dish.
In a small bowl, whisk together white & brown sugar & either chopped walnuts or whole pepita seeds. Sprinkle over batter. Carefully pour the hot water over the top.
Bake for 45-55 minutes or until middle is set. After removing from oven, allow to cool for 10 before serving with ice cream or whipped cream.
Although there are many variations of this dish, Austria’s apricot growing tradition has made apricot dumplings (marillenknodel) an emblematic dish of Austrian cuisine. Each spring, some 100,000 apricot trees transform Wachau Valley into a fragrant pink-white sea of blossoms.
There are two types of dough that can be used to make apricot dumplings …. potato dough (made with cooked & mashed potatoes) and cheese dough. Topfen is the Austrian cheese traditionally used as its ‘sour’ taste gives the dough a nice ‘tang’. Other alternatives would be either Quark or cream cheese.
To prepare the apricots you need to slice them in half and remove the pit, then place a cube of sugar in the cavity. A few other alternatives for the centers of the apricots would be chocolate or a nougat cube.
Once the dough has been chilled, it is divided into balls and stuffed with the filled apricots. These dumplings are then boiled in salted water and while they are still hot, coated in cinnamon-flavored, buttered breadcrumbs.
Apricot dumplings are most often served just sprinkled with powdered sugar. Soft apricots provide enough liquid so they don’t taste too dry. If you wish, you could serve them with: vanilla ice cream, apricot coulis, whipped cream, vanilla or chocolate sauce.
Austrian Apricot Dumplings
In a bowl, whisk together butter, sugar, vanilla & salt; add the egg & cheese & whisk until combined. Add flour; stir until combined. Don't overmix, the dough should be slightly sticky but not dry. Form into a disk & wrap in plastic wrap. Refrigerate for at least 30 minutes.
Slice each apricot in half & remove the pit. Place a sugar cube in the cavity & press the two apricot halves together until the apricot closes. Set aside.
In a small saucepan, combine milk, sugar, salt, cornstarch & vanilla; stir well until combined. Cook over medium heat stirring constantly. Lower heat & continue to cook, stirring constantly until mixture thickens & coats the back of a spoon. Remove from heat; cover with plastic wrap & chill. When sauce is cool, whisk it until it becomes smooth.
Cook & Coat Dumplings
Cook dumplings in a large amount of salted water, half of them at a time. Cook for about 12 minutes from the moment you've put them in the water. Reduce the heat to medium-low as the water should only simmer. Do not allow the dumplings to stick to the bottom. Take cooked dumplings out of the water with a slotted spoon, drain well.
Place the hot dumplings in the breadcrumb topping. Roll the dumplings around to coat completely, the place on a platter.
At serving time you can place them atop some vanilla sauce or just simply sprinkle with powdered sugar (or any of the other suggestions listed in the main article).
- Other fruit alternatives for the dumplings would be: plums, cherries or strawberries.
Meat and fruit pairings are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial.
One of the things I enjoy about cooking is combining flavors to create a wholesome dish. Sometimes, its interesting just to combine ingredients and flavors that don’t seem like they should go together.
Chicken is a good match for a wide variety of fruits with peaches being one of them. Whether fresh or frozen, nothing partners better with peaches than fresh ginger. To enhance the flavor just a bit more, I’m making a fluffy, golden couscous, speckled with green onion and fresh parsley. Subtle cumin and ginger spices add a heady fragrance and warm flavor. Nothing fancy, just a great taste!
Chicken w/ Peaches & Ginger
Heat oil in a large skillet over medium heat. Season the chicken with salt & pepper & cook on one side until golden, about 4-6 minutes. Flip, cook for 1 minute then transfer chicken to a 9x13-inch baking pan.
Place peaches, sugar, thyme & ginger over & around chicken. Add the chicken broth & bake for about 45 minutes or until chicken is cooked through. While chicken is baking prepare couscous.
Heat 1 teaspoon of olive oil in medium saucepan over medium heat. Add green onion, cumin, ginger & garlic clove. Cook & stir for about 3 minutes until green onion is softened.
Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & 2 teaspoons oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting lid. Fluff with fork. Stir in chopped parsley & season with salt & pepper to taste.
Serve the chicken & peaches over couscous with any ginger sauce from baking pan.
We are already half way through January and I realize for many, gingerbread is a Christmas thing, but ….
Since gingerbread was not part of my Christmas baking list, I decided to add some oatmeal to it and make it a January ‘comfort food’ dessert.
Using molasses in baking is not an ingredient that generally appeals to me, but its kind of edible nostalgia. Pair it with ginger and that spicy, sweet smell evokes memories of my mother’s gingerbread cake and takes me back to a simpler place and time.
Gingerbread and more specifically ginger, have been around for a very long time. As it has made its way throughout the world it has been adapted to meet the taste of different cultures. In some places it is a soft, delicately spiced cake, in others, a crisp flat cookie or a bread.
My choice is to add some peach slices and bake it as little, mini bundt cakes. Nothing fancy …. just good!
Peach Gingerbread Oatmeal Cakes
Preheat oven to 350 F. Lightly grease mini bunt pans. Place a ring of peach slices on the bottom of 4 mini bundt pans.
In a small saucepan, melt butter with sugar & molasses on a low heat. Remove from heat & set aside.
In a bowl, whisk together flour, baking soda, oatmeal & spices. Add beaten egg, milk & molasses mixture. Mix until well blended.
Divide the cake batter over peach slices in prepared bundt pans.
Bake about 15 minutes or until a toothpick inserted into the center comes out clean. Move to cooling rack & flip upside down. Remove pans & allow to cool.
Serve with cranberry sauce, gingerbread syrup, whipped cream or just simply sprinkled with powdered sugar.
I never fail to get drawn in by the sight of fresh persimmons at the grocery store. Not only do they have a wonderful flavor but you can use them in so many ways.
Their strangely tropical characteristics pair nicely with many spices, such as cinnamon and cardamom. With a little imagination, cakes, cookies, pies and even some ‘persimmon brioche’ can be made from the persimmon fruit.
In reading about this fruit, I came upon some interesting weather folklore. I’m unsure if its true or not, but it said you can predict winter weather with a persimmon seed.
The first thing was to find a locally grown persimmon, which of course, is not possible for us in our location. You wait to pick and cut into the persimmon after it gets a bit soft … almost mushy. Then you open the fruit and cut open the seed.
Look at the shape of the kernel inside:
- If the kernel is spoon-shaped, expect plenty of snow to shovel.
- If it is fork-shaped, plan on a mild winter with powdery, light snow.
- If the kernel is knife-shaped, expect fridgid winds that will ‘cut’ like a blade.
Persimmon & Almond Brioche Buns
Melt butter in a saucepan over medium heat. Add milk & heat until lukewarm, but not hot. Stir in yeast. Allow yeast mixture to proof for about 10 minutes.
In a large mixing bowl, combine flour, sugar & salt; add both eggs & combine. Add the yeast/milk/butter mixture. Continue to mix until the dough forms a ball & there is no dough sticking to the sides of the bowl.
Turn dough out onto a floured surface & knead well until dough is smooth (about 10 minutes). Form dough into a ball. Grease mixing bowl with butter. Place dough in the bowl, cover & allow to rise until its roughly doubled in size (about 1 hour).
Peel, halve & slice persimmons into 1/4-inch thick slices. Place in a shallow dish with sugar & cardamom; toss gently to evenly coat slices. Set aside.
Cream Cheese Filling
In a bowl, whisk together softened cream cheese with milk. Gradually add in the powdered sugar, beating until mixture is smooth. Add lemon juice & set aside.
Once the dough has risen, turn it out onto a floured surface & punch down. Divide it into 12 equal parts. Roll the dough balls into discs 4-5-inches in diameter & about 1/4-inch thick. Place the discs onto a parchment lined baking sheet. Cover with a buttered piece of plastic wrap. & allow the dough to rise again in a draft-free place for about 25 minutes.
When dough has risen, using your fingers, press the center of each disc down, leaving about a 1/2-inch rim. If necessary, you can dip your fingers in egg wash to keep the dough from sticking during this process.
Assembly & Baking
Spread about a teaspoon of the cream cheese filling in a thin layer in the depression of each disc. Press some persimmon slices in the center over the cream cheese. Brush the outer edges of the discs with egg wash mixture. Place buns in the oven & bake for about 20-25 minutes or until golden. Remove from oven & transfer to a wire rack, keeping them on the parchment paper.
Combine the apricot jam & warm water. Microwave to thin the jam to a liquid consistency. Brush buns LIGHTLY with glaze & garnish with almond slices & pearl sugar.
Although, this is a fruit we can buy all year-round, strawberries are synonymous with summer. In the 1960’s, the chocolate fondue was invented by Konrad Egli of the Swiss Chalet Restaurant in the USA. He came up with the idea as a way to encourage customers to buy dessert. This idea has since faded into the background of the dessert scene but doesn’t mean its not fair game for an update.
For anyone who is a chocoholic, there are just so many sweet things up can dip into chocolate sauce from fruit to chunks of cake or cookies.
Individual desserts add such a elegant, personal touch. These little ceramic, ‘amuse busch’ dishes are normally used for a small delicacy that is served to let you experience a taste of what is coming in the main course. In this case, its a little something to have after dinner.
If you are interested in getting a few of these ‘spoons’, I found them at a T&T Supermarket for about $1.85 each. So cute, inexpensive & a must have for a special occasion.
Fresh Strawberries w/ Hot Fudge Sauce
Place the chocolate in a medium-sized heatproof bowl & set aside.
In a saucepan, combine the cream, milk, sugar & butter; place over medium heat & bring JUST to a simmer, stirring often.
Remove from heat & pour immediately over chocolate. Let stand until the chocolate has melted, then stir gently until smooth.
Whisk in vanilla & the liqueur (if using). Place some of the hot fudge sauce in each of the ceramic amuse busch dishes & top with a fresh strawberry.
European bakeries are famous for their colorful, not to mention, mouthwatering displays of fresh fruit tarts. In France, fruit tarts are one the biggest selling desserts after the eclair and the vanilla custard slice. Many households keep their recipes top secret and the fillings vary according to the region where one lives.
Although there are both savory and sweet variations, over time culinary trends took tarts primarily in the sweet direction. The sheer beauty of the fruit draws one in like no other.
In a blog at the end of June 2016, I featured a FRESH FRUIT PIZZA with loads of variations you may enjoy to re-visit.
Today’s FRENCH FRUIT TART has the simplicity of a shortbread crust combined with the sweetness of vanilla custard and a wonderful blend of banana, kiwi and strawberry flavors. It should make a stunning addition to your summer barbecue.
French Fruit Tart
In a small bowl, combine flour, sugar, cinnamon & salt. Cut in butter until mixture resembles coarse meal. Sprinkle with ice water, tossing with a fork just until evenly moistened. Shape into a disk; wrap; refrigerate for 30 minutes.
Using a double boiler, heat milk over simmering water just until bubbles form around the edge of pot. Beat egg whites, sugar & salt in small bowl. Beat a spoonful of hot milk into egg mixture. Whisk egg mixture into milk in pot. Cook, stirring, over simmering water until mixture thickens slightly & coats a spoon, about 10 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.
Preheat oven to 375 F. Lightly grease an 8-inch flan pan with a removable bottom. On a lightly floured surface, roll out pastry into a 10-inch circle. Fit pastry into pan; pierce in several places with a fork. Bake just until golden brown. Remove to wire rack & cool completely.
Spoon custard over cooled pastry. Bake for another 18-20 minutes. Remove to wire rack & cool to room temperature. Refrigerate up to 8 hours. Just before serving, arrange banana, kiwi & strawberry slices over custard. Serves 6.