Seaweed Salad (Miyuk Muchim) / Chai / Boiled Bone Stock

Recipe: Seaweed Salad (Miyuk Muchim)

This seaweed salad is a great little appetizer or side dish for when you want to eat light.

Blog Post & Recipe: Perfect Chai

When I’m brewing from scratch, this here is my ideal recipe. It’s got plenty of cardamom, which (I think) is the only ingredient other than tea in traditional chai. But it’s also got cloves, which add an undercurrent of spice to the drink.

Blog Post & Recipe: The Nasty Bits: Boiled Bones

If you do not want your stock to look cloudy and taste fatty, then simmer your bones. If you have a lot of good meat that's still on the bone, and you want to eat the meat, then simmer your bones ... If, on the other hand, you happen to have a pile of bones leftover from a roast, and there is nothing palatable about them, then boil the heck out of your bones.

Boiled Stock

Fish Cake Soup (Odeng Tang) / Cock Ale / Chinese Ginger Duck

Blog Post & Recipe: Fish Cake Soup (Odeng Tang)

If you have the ingredients it won't take you more than 15 minutes to make this.

Blog Post & Recipe: And now for something a little more löwenbräu

So that’s cock ale. The name sounds so dirty. As does another beer brewed with meat: oyster porter. Another relic of the 19th century. Yes, this is English porter brewed with oyster meat, or sometimes ground up oyster shells.

Cock Ale

Blog Post & Recipe: Chinese Ginger Duck Recipe - 姜麻鴨

Anyway, this recipe is so simple in line with his simplistic attitude to food and life in general - the duck is simply cooked with copious amounts of ginger and some soy sauces for seasoning, add a dash of Chinese Shaoxing wine for added fragrance and that's about it. If you like ginger, I'm quite sure you will love this but if not, then this dish may not be your cup of tea to be honest.

Turkish Coffee - Persian Armenian Style / Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes) / 11 Literary Recipes

Blog Post & Recipe: Turkish Coffee - Persian Armenian Style

My mother learned to make Turkish coffee from her Armenian neighbor when she was just a young newlywed and had moved to a new home and a new town.

Blog Post & Recipe: Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

Hotteok is a popular street snack in Korea. It's basically a pan-fried yeast dough stuffed with a brown sugar and nut filling ... Because it's pumpkin season, I've tweaked it a little to make pumpkin hotteok.

Blog Post & Recipes: Enjoy Thanksgiving with Our Literary Recipes Roundup

Enjoy Turkey Day with Biblioklept’s menu of literary recipes

F. Scott Fitzgerald’s Turkey Twelve Ways ... Zora Neale Hurston’s Mulatto Rice ... Ian McEwan’s Fish Stew ... James Joyce’s Burnt Kidney Breakfast ... Herman Melville’s Whale Steaks ... Ernest Heminway’s Absinthe Cocktail, Death in the Afternoon ... Vladimir Nabokov’s Eggs à la Nabocoque ... Thomas Pynchon’s Banana Breakfast ... Cormac McCarthy’s Turtle Soup ... Robert Crumb’s Macaroni Casserole ... George Orwell’s Recipes for Plum Cake and Christmas Pudding

Toad-in-the-Hole / Korean Kimchi Stew / Mushroom & Beetroot Frittata

Blog Post & Recipe: Classic English Toad-in-the-Hole

I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe.

Blog Post & Recipe: Korean Kimchi Stew

I first came across Soondoobu Jiggae (or, soft tofu stew to me and you) at Koba, on Charlotte Place. A bubbling stew in a hot stone pot, it as packed with little clams, silky soft tofu and the punchy heat of kimchi. Further exploration with my chopsticks revealed a perfectly poached egg in the broth.

Blog Post & Recipe: Mushroom and beetroot frittata

Frittatas are easy-peasy, weeknight food. Something you can make in one pan, cram full of vegetables and top with whatever is in the fridge. Nutritionally this particular frittata combines antioxidant rich beetroot, with B vitamin and antioxidant containing mushrooms, plus protein packed eggs. I topped the frittata with a dairy free kind of pesto, made from coriander, miso, garlic and walnuts.

Gaji Bokkeum (Stir-fried Eggplants) / Battered Fish / Parsnip & Cocoa Nib Cake

Recipe: Gaji Bokkeum (Stir-fried Eggplants)

Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.

Article & Recipe: How to cook perfect battered fish

I rapidly graduated to the haddock, when it dawned on me that, with fish and chips, the fish, if fresh and well-cooked, is largely irrelevant, a mere supporting actor to the star of the show, its crispy coating.

Blog Post & Recipe: Parsnip and cocoa nib cake

To further feed the cliche, creating cake of a parsnip inclination turns out to be as simple as taking your favourite banana bread or cake recipe and substituting an equal amount of mashed parsnip for the banana component.

Stir Fried Dried Cuttlefish (Ojinguh Chae Bokkeum) / Daikon Sweet Pickles / Somtam

Recipe: Stir Fried Dried Cuttlefish (Ojinguh Chae Bokkeum)

A staple side dish in most Korean kitchens and lunchboxes. Takes less than 5 minutes to make and will stay good for a long time. Adjust the amount of red chili paste and sugar depending on how spicy and sweet you like it.

Blog Post & Recipe: Takuwan-Japanese Daikon Sweet Pickles

Making the takuwan yellow comes from the artisan method or old fashioned method of making takuwan in Japan, this longer method can be seen on Takuan/Japanese Pickled Daikon: Basic Recipe by the Shizuoka Gourmet. Mrs. Miyake's recipe is sweet and takes a lot less time.

Blog Post & Recipe: Pok, pok, pok… Somtam!

Somtam comes in many variations depending on the region and personal preferences. In Isaan, or northeastern Thailand, where somtam is often called tam bak hung, plaa raa (fermented fish sauce)—no problem for me in small doses but often an acquired taste for many others—is often added in a papaya salad. The central Thai version often sees the addition of items such as salted egg, grilled pork collar or plaa haeng (ikan bilis, or dried anchovies).

Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.

Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)

This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.

Article & Recipes: An A to Z of offal (links to the recipes are over to the right)

Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder

Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe

Spicy Rice Cake (Dukbokki) / Roast Eggplant & Red Capsicum Dip / Green Capsicum in Vinegar & Garlic Sauce (Sirkeli Biber)

Recipe: Spicy rice cake (Dukbokki)

Dukbokki is one of the most popular street foods in Korea. It's very easy to make and a great quick dish for a meal, snack, or girl's night.

Blog Post & Recipe: Roasted Eggplant and Red Pepper Dip

You slice up the veggies... Give them a good coating of high quality extra virgin olive oil... Toss the vegetables together with salt, pepper, and lots of garlic... Roast the veggies at 400 degrees for 45 minutes... And then puree the roasted vegetables with tomato paste... and then you are done!

Blog Post & Recipe: Green Peppers in Vinegar and Garlic Sauce (Sirkeli Biber)

Inspired by the exuberance of fresh peppers I am giving a simple recipe for a very popular and delicious salad/appetizer/meze, you name it. The ingredients for the sauce are garlic, olive oil, and vinegar, and how much you will add of each depends completely on your preference. If you cannot handle garlic or vinegar well, you can go light on them. I like this salad medium garlicy, yet very vinegary, whereas my cousin's version is quite garlicy and to so much vinegary. The point is you have to decide on the amount of garlic and vinegar.

Beef, Mushroom & Red Wine Pie / Turnip Gratin / Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

Blog Post & Recipe: beef, mushroom & red wine pie

6. Blind bake a short crust pastry shell (I used a galette pastry base because I’m crazy, but it tasted awesome) fill with beef stew and top with a puff pastry lid. Consume.

Blog Post & Recipe: From My Garden - Turnip Gratin

Their taste reminds me of radishes or more like kohlrabi, and they are delicious baked with cream or creme fraiche, pancetta, garlic and thyme.

Blog Post & Recipe: Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner/lighter taste. This soup also incorporates pork, chili infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!

Sriracha-Grilled Tofu / Sweet Chilli Sauce / Preserving Olives

Recipe: Sriracha-Grilled Tofu

Make a spicy version of tofu dae-ji, the Korean BBQ dish.

Blog Post & Recipe: mirin

Leng's sweet chilli sauce is not, as you might expect, thick and viscous, rather it is thin, and light and golden, and so very lovely, mostly because it uses quite a lot of mirin.

Sweet Chilli Sauce

Blog Post & Recipe: Preserving Olives

With this method you may end up with olives that are slightly more bitter [than they are when you use a more involved method], but after tasting our friends and considering this process was much nicer on the environment as less salt would be poured down the drains, we were convinced. Also, it’s no where near as much hassle.

And to complement yesterday's interview with Simon Hopkinson, we have an interview with Fergus Henderson.

Asked how he knows when the meat is done, Fergus pushes up his round glasses and says, "It's sort of Jedi Knight, cooking meat. It's—you know Star Wars, the first one? Luke Skywalker's flying down the valley of the Death Star, shooting his missiles, and he hears this voice: 'Luke, put away your sights. Feel the Force.' So he puts away his sights. Feels the Force. Shoots his missile and blows up the Death Star. The same way when you're cooking: You should feel the Force and be a Jedi Knight."

As Fergus puts the Force-felt hunk of meat back onto the counter and tents it with foil, he says, "Now it's resting happily, having an emotional moment."

How to Pan-Fry Tofu / Finnish Salmon Soup / Spicy Kimchi Stew (Kimchi Jjigae)

Blog Post & Recipe: How to Pan-Fry Tofu with Crust is Simple

With one table spoon of oil, we will be able to fry these tofu and yield crisp golden crusts. I did not coat it with egg, batter or any flour. It is just naked firm tofu (bean curd). A non-stick pan is neither necessary.

Blog Post & Recipe: From riches to rags - Salmon Soup [via]

If you don't like to cook whole salmon piece, you could use the cubed version, you could add them add it after cream comes to boil, take care to cook since it is already diced, the layers might get dissolved in soup when it is over cooked.

Blog Post & Recipe: Spicy Kimchi Stew (Kimchi Jjigae)

The secret to kimchi jjigae is using very old kimchi(see kimchi bokkumbap). If you can't get a hold of the old kimchi that is sold, you can just let your kimchi age in your fridge until the cabbage loses its whiteness and turns dark and a bit transparent like the picture below. Taste the kimchi and if its really sour then it's perfect for jjigae.

Fried Minted Artichokes / Soy Seasoned Tofu / How to Roast an Eel

Blog Post & Recipe: Fried Minted Artichokes – A new addition to the Spring garden

Be very liberal in stripping the leaves off of the artichokes when prepping. The outer leaves will fry up tougher. If you need to, you can always strip more leaves off after frying.

Blog Post & Recipe: Soy Seasoned Tofu (Doobu Jorim)

This is another common dish on Korean menus. It's popular because it is super healthy, costs nothing to make and so delicious. There are many variations but we like this version because the layer of corn starch adds a little crunchy texture.

Blog Post & Recipe: Nasty Bits: How to Roast an Eel

I enjoy simmered and deep-fried eel as much as the next eel lover, but I think roasting is the best and easiest preparation for this animal. Basted in oil, the skin will become crispy as the fat underneath the skin renders away. The flesh—somewhere between a fish and alligator—will remain tender as it roasts in the oven for the better half of an hour.

Korean Oxtail Soup / Rabbit Stew with Mushrooms / 7 Golden Rules of Freezing & Frozen Pea Salad with Bacon

Blog Post & Recipe: Korean Oxtail Soup (Tom Gang)

This soup is usually served unseasoned, with the diner adding salt at the table. I simply added some green onions for some freshness and crunch.

Blog Post & Recipe: Rabbit Stew with Mushrooms

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce.

Blog Post & Recipe: 7 golden rules of freezing food
[5 ingredients | 10 minutes]

1. don’t refreeze raw food ... 2. it is OK to thaw food, cook it and then refreeze ... 3. cool your food before freezing ... 4. freeze things asap ... 5. choose appropriate packaging / containers ... 6. allow for expansion ... 7. freeze smaller portions ... things that love to be frozen ... things that don’t freeze so well

frozen pea salad with bacon

Corn Bread / Salt Aubergines? Cross Sprouts? / Roasted Rice Cakes

Recipe: Recipe: Hotel Condon corn bread

Dear Bea: This corn bread is packed with flavor. It is made with cheese and chopped chiles and is finished with a drizzle of honey.

Blog Post: Salting aubergines and crossing sprouts

Two persistent food myths are put under the spotlight: is it necessary to salt aubergines to remove bitterness, and should you cut crosses in sprouts?

Blog Post: Cook the Book: Momofuku – Roasted Rice Cakes (via Roots and Grubs).

I remember ordering the roasted rice cakes as an appetizer without having any idea what it was. When they arrived at the table, I marveled at the bright red sauce that coated the crunchy-yet-chewy rice cakes. My friend Soo Jin told me that this dish was called dok boki (dok means rice cake)

Baked Beans. Atayef Bil Jaws. Bibimbap.

Blog Post & Recipe: killer home baked beans in 2 easy steps

Recently, I was talking to a colleague about baked beans (as you do). He mentioned that he loves to pop his beans in the oven before going to bed.

Recipe: Atayef Bil Jaws

This are little Arabic pancakes filled with a sweet nut mixture. I also usually stuff some with qashta as well. These store very well and you can even make all of it ahead of time and throw them together when you have more time.

Blog Post & Recipe: Dolsot Bibimbap - Well, Kind Of ...

Bibimbap is a popular Korean dish. The word translates to 'mixed meal', and it consists of a dish of rice topped with vegetables, usually placed together to be aesthetically pleasing. Sometimes, slices of beef, chicken or tofu are also added.

Jook. Pizza Pockets. Fancy Fast Food.

Blog: Fancy Fast Food ( Via the Guardian.)

Yeah, it's still bad for you -- but see how good it can look!

Blog Post & Recipe: Jook

Jook also goes by the name congee [...] Don't try to stick too close to the recipe; use it as a springboard for what's available. Like the dried mushrooms, for example, could be swapped out with some fresh, sautéed ones.

Blog Post & Recipe: pizza pockets!

I decided to make little hand-sized pizza pockets [...] but it kind of takes a long time, so I recommend two things: get your stuff prepped as far in advance as possible, and try doing it on a day that you don't mind having your oven cranked up to 500ºf

Butternut soup. Rice Bowl. Oven-Steaming.

Recipe: Roasted Butternut Squash Soup

Blog Post & Recipes: Get creative with rice bowls

In creating your own rice bowls, try different techniques to coax out the flavor of the grains. The rice can be cooked in vegetable broth for added flavor (in the case of the bibimbap, use a kombu broth). If making rice on the stovetop is worrisome, try boiling it like pasta until al dente, then drain it. The grains will be fluffy and won't stick together.

If the rice has an assertive flavor, like basmati and jasmine, pair it with stronger flavored ingredients; otherwise the nuances are lost ...

Bibimbap ... Wild Rice Bowl

Recipes: Oven-Steamed Food. The writer also talks about oven-steaming on her blog.

Oven-steaming food in a foil or parchment packet captures flavors without adding fat. Tucked into their own little surprise packages, chicken, salmon, and sugar snap peas bake quickly ...

Salmon With Tomatoes & Rosemary ... Baby Bok Choy, Sugar Snap Peas & Garlic ... Curried Chicken, Peppers & Peas

Wok cooking. Soft Tofu. Prairie Oysters.

Article & Recipe: Wok-king is cooking for people on the run

Some wok tips, with a recipe at the end: Ginger Chicken With Snow Peas, Red Pepper and Water Chestnuts.



Article: Delicacy of the Wild West Lives on for Those So Bold

Of all the country’s gastronomic competitions, from “Top Chef” to pies at the county fair, perhaps none compare to the challenge facing the harried chefs assembled here in a parking lot for the 18th annual International Comstock Mountain Oyster Fry. Classically dipped in cornmeal and then fried, or artfully concealed in scrambled eggs, bordelaise sauce or sushi, these oysters were not of the Chesapeake or bluepoint variety but, rather, a cornerstone of Western ranching culture involving testicles from gelded lambs and calves.

Recipes: Good Question: How Can I Use Soft Tofu?

Katherine loves soft tofu, but she needs more ways to cook with it. Can you help her?


• Ma Po Tofu

• Cooking Korean: Soondubu jjigae

Many people also use silken or soft tofu in baking and in smoothies as a substitute for dairy. This chocolate pudding recipe can be adapted for soft tofu:
• DIY Chocolate Pudding
• Also try this: Raspberry Chocolate Pie at Tofu for Two

• Aromatic Silken Tofu, with ginger and rice wine.
• Tofu with mushrooms and ginger

... We're counting on the readers to offer many more suggestions! What are your favorite recipes with soft tofu?

Dog

Because you were wondering.



Recipe: Stewed Dog



Recipes: Cuisine of Dog Meat

Dog Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng, Guyoukgeng. It has been called Bosintang from the later part of 1940,but during the period of the 1988 Olympic games, it was banned to use the name of Bosintang, so its name was replaced by Youngyangtang, Sacheoltang, Mungmungtang. But nowadays, the name of Bosintang is widely used instead of Youngyangtang. Bosintang is made by boiling dog meat with thin soy paste, tearing it into pieces, putting ingredients such as green onion, leek, stalk of taro, brake into broth, and boiling it again ...

Bosintang ... Jeongol ... Suyuk ... Duruchigi

Iran, Iraq, North Korea, Libya, Syria, Cuba

Article/Recipe: McDonald's? Who needs it?

Includes recipes for: yoghurt soup; tongue of the judge; koresht fesenjan (chicken casserole); vegetables in batter; Christians and Moors; sharba Libya (Libyan soup); and baklava.

Iran, Iraq, North Korea, Libya, Syria, Cuba - these are the countries that in recent history the US government has considered to be "rogue states"; outposts of tyranny and all-round enemies of democracy and wholesomeness. But what does their food taste like?