Category: Entree

Korean Pan-Fried Pork Belly

Korean Pan-Fried Pork Belly

Ingredients

  • .5 pound pork belly (with or without skin)
  • cilantro for topping (optional)
Marinade
  • .5 tsp minced garlic
  • .5 tsp minced ginger
  • 1 Tbsp Korean hot pepper paste
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted white sesame seeds

Instructions

  1. Marinate the pork belly with garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil and sesame seeds for about 20 minutes.
  2. Turn to medium-low heat, and place the pork belly slices onto a non-stick pan.
  3. Pan fry for about 4-5 minutes each side.
  4. Top with cilantro to serve.

Notes

original source: Spice the Plate

Korean Fire/Spicy Chicken (Buldak)

Buldak

Ingredients

  • 2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
  • .5 cup hot pepper flakes
  • 2 Tbsp hot pepper paste
  • 1 Tbsp soy sauce
  • 3 Tbsp vegetable or corn oil
  • .5 tsp ground black pepper
  • .3 cup rice syrup (or corn syrup, sugar, honey)
  • 6 large garlic cloves, minced
  • 2 tsp ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake (optional)
  • 1 green onion, chopped
  • .25 cup water

Instructions

  1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  2. Add the chicken and mix well by hand.
  3. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  4. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  6. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
  7. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly
  8. Remove and sprinkle with the chopped green onion. Serve hot.

Notes

  • original source: Maangchi
  • if using rice cake, add one more Tbsp of gochujang

Bulgogi (Korean Grilled Beef)

Bulgogi

Equipment

  • cast iron skillet

Ingredients

  • .5 onion
  • 3 green onions/scallions
  • 4 inch carrot
  • 1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)
  • 1 Tbsp sesame oil
  • .5 Tbsp toasted white sesame seeds
Marinade
  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil (roasted)
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (4 tsp, minced)
  • .5 Asian pear (4 Tbsp, grated)
  • freshly ground black pepper

Instructions

  1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate ½ of an Asian pear. Add freshly ground black pepper and mix all together.
  2. Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
  3. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
  4. Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.
  5. In a large skillet, heat 1 Tbsp sesame oil over medium-high.
  6. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.

Notes

  • original source: Just One Cookbook
  • If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing.

Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice

Ingredients

  • 3 cups refrigerated rice
  • 2.5 tablespoons oil
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 6 oz chicken, cut into cubes
  • 1 cup pineapple cubes
  • 1 cup defrosted frozen mixed vegetables
  • salt
  • 1.5 Tbsp soy sauce
  • .5 Tbsp fish sauce
  • .25 tsp sesame oil
  • 3 dashes white pepper

Instructions

  1. Mix soy sauce, fish sauce, sesame oil, and white pepper in a small bowl.
  2. Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside.
  3. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.
  4. Add the chicken and pineapple pieces and stir-fry until the chicken is half-cooked and the pineapple cubes are slightly caramelized before adding the mixed vegetables. Stir to combine well.
  5. Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the seasonings into the wok, blending it well with the rice and ingredients.
  6. Return the cooked eggs into the wok and combine with the rice.
  7. Dish out and serve immediately.

Notes

  • original source: Rasa Malaysia
  • add some cashews for some extra texture

Kimchi Fried Rice

Kimchi Fried Rice

Ingredients

  • 4 strips of bacon, diced (or about 4 ounces ham or spam)
  • .75 cup diced kimchi
  • .25 small onion, diced
  • 1 scallion, chopped
  • 1 small carrot, finely chopped
  • 3 Tbsp juice from kimchi
  • 1 Tbsp soy sauce
  • 1 Tbsp gochujang
  • 2.5 cups cooked rice
  • oil for frying
  • .5 Tbsp sesame oil
  • salt and pepper

Instructions

  1. If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
  2. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
  3. Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
  4. Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.

Notes

  • If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
  • For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty. 
  • original source: Korean Bapsang

Vegetable Lasagna

Vegetable Lasagna

Equipment

  • baking dish

Ingredients

  • 10 lasagna noodles
  • 1.5 cups fresh ricotta cheese
  • 1 cup finely grated Parmesan
  • .75 tsp salt
  • .25 tsp ground black pepper
  • 1 small egg
  • 3 cups shredded mozzarella
Chunky Marinara Sauce
  • 3 Tbsp olive oil
  • 1.5 cloves garlic, roughly chopped
  • 1 medium zucchini, halved lengthwise and chopped
  • 4 cups packed fresh spinach
  • .5 large yellow onion, cut to 1/2-inch dice
  • .5 tablespoon chopped fresh oregano
  • 4 fresh basil leaves
  • 14 oz can tomato sauce puree
  • 14 oz can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • salt and pepper

Instructions

  1. Cook olive oil, onion and garlic in a pan for about a minute.
  2. Cook zucchini for about a minute.
  3. Cook spinach until it is wilted.
  4. Add oregano, pizza sauce, diced tomatos, basil, salt, pepper.
  5. In a baking dish, layer the lasagna from bottom to top: vegetable sauce, pasta, ricotta cheese, mozzarella. Repeat layers twice.

Notes

Add however much mushroom desired.

Beef Wellington

Beef Wellington

Ingredients

  • 1 lbs mushrooms
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs thyme, minced leaves
  • 2.5 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Salt and pepper
  • Beef tenderloin
  • Puff pastry
  • Flour for dusting/rolling
  • Prosciutto
  • 2 beaten eggs for egg wash
  • Dijon mustard

Instructions

  1. Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
  2. Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
  3. Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
  4. Place cling film down on a flat surface.
  5. Place a layer of prosciutto on top.
  6. Spread the mushroom mix on top of the prosciutto.
  7. Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
  8. Preheat the oven to 425 F.
  9. Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
  10. Egg wash the outside and score.
  11. Bake for 20 min.
  12. Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
  13. Rest for 10 min and then plate.

Pommes Puree

Equipment

  • sous vide cooker

Ingredients

  • 900 g potatoes, peeled and trimmed
  • 450 g unsalted butter
  • 250 g milk
  • 8 g salt
  • White pepper to taste

Instructions

  1. Sous vide the potatoes with butter and milk.
  2. Pass the mixture through a sieve.
  3. Whisk together gently to mix.

Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli

Ingredients

  • Fresh pasta
  • 1 Tbsp olive oil
  • 1.5 cups mushrooms, chopped
  • 1 pack (10 oz) frozen chopped spinach, thawed and squeezed dry
  • .5 cup mozzarella, shredded
  • .5 cup parmesan, shredded
  • 1 clove garlic, minced
  • .25 cup onion, minced
  • Salt and pepper, to taste
  • Parmesan, grated

Instructions

  1. Make pasta dough. Let rest for 15 minutes.
  2. Heat oil in a pan.
  3. Saute mushrooms, garlic, and onions until most moisture has evaporated. Let cool.
  4. Combine cheese, spinach, salt, and pepper in a bowl. Add mushroom mixture.
  5. Split dough into two and roll until smallest setting.
  6. Allow pasta to dry for 20 minutes, flipping every 5 minutes.

Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.

Duck Breast Sous Vide

Duck Breast Sous Vide

Equipment

  • sous vide cooker

Ingredients

  • 2 duck breasts
  • Thyme
  • Garlic
  • Salt and pepper

Instructions

  1. Chill the duck breasts.
  2. Trim and clean the duck, removing all leftover bits of feathers.
  3. Score the skin against the grain.
  4. Presear the duck breast, pressing it down into a pan with no oil. Add the aromatics.
  5. Season the duck and bag it with the aromatics.
  6. Sous vide.
  7. Sear the duck in a searing hot pan. When the skin is brown, it is ready.
  8. Slice and serve.

Fresh Pasta

Fresh Pasta

Equipment

  • pasta machine

Ingredients

  • 1 part flour to 1 part egg yolk
  • 1 Tbsp olive oil
  • Salt

Instructions

  1. Form a well in the middle of the flour.
  2. Add the egg and egg yolks into the well.
  3. Mix with a fork.
  4. Knead until well incorporated.
  5. Let dough rest for 10-15 minutes.
  6. Roll the dough out and laminate before inserting into pasta machine.
  7. Cut and flour pasta.
  8. Cook for 60 sec in salted boiling water.
  9. Drain and rinse in cold water or add butter/olive oil to prevent sticking.

Notes

Roll dough out thoroughly and slowly to prevent cracking.

Steak (Sous Vide)

Steak (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 steak
  • 3 cloves garlic
  • Onion
  • Thyme
  • Butter

Instructions

  1. Trim steak and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut onion.
  4. Place steak, garlic, onion, and thyme in bag, sous vide.
  5. Place butter in searing hot pan.
  6. Sear steak for 30 sec on each side. Do not put juices in pan until after.
  7. Rest for 15 min. Serve.

Rack of Lamb (Sous Vide)

Rack of Lamb (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 rack of lamb
  • Salt and pepper
  • 3 cloves garlic
  • Shallots
  • Thyme
  • Butter

Instructions

  1. Trim rack of lamb and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut shallots.
  4. Place lamb, garlic, shallots, and thyme in a bag.
  5. Sous vide for 2-4 hours at 63 C.
  6. Place butter in a hot pan.
  7. Sear for 30 seconds on all sides.
  8. Rest for 15 minutes. Serve.

Herb Roasted Turkey

Herb Roasted Turkey

Equipment

  • roasting pan
  • baster
  • oven thermometer

Ingredients

  • 1 turkey
  • 4 quarts water
  • 1 cup kosher salt (5% salt by weight)
  • Bay leaves, peppercorns
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh Italian parsley
  • 1 stick butter
  • Salt and pepper
  • Turkey stock (for basting)
  • 4 cups chicken stock w/ herb sprigs

Instructions

  1. Dissolve salt in 1 quart of warm water. Let it cool and pour over turkey.
  2. Pour the rest of the water over turkey.
  3. Add aromatics and submerge turkey in brine for 24 hours.
  4. Remove turkey from brine, rinse in cool water, and pat dry. Air dry in refrigerator for 24 hours.
  5. Process herbs and butter until smooth.
  6. Season with salt and pepper.
  7. Rub herb butter between the skin of the turkey and the meat and inside the cavity.
  8. Rub outside of skin with butter.
  9. Stuff turkey and truss. Place on roasting rack over chicken stock in roasting pan.
  10. Preheat oven to 450 F.
  11. Roast until golden brown.
  12. Turn oven down to 350 F.
  13. Baste with warm turkey stock (turkey neck and giblets, onion, carrot, celery, herb sprigs, pepper, salt) every 15 min.
  14. Roast until a thermometer in the thickest part of the thigh without touching bone reads at 160 F (~2.5 hrs).
  15. Let turkey rest for 20 minutes.

Notes

If the pan dries out, add more chicken stock. If the skin browns too quickly, cover with foil and/or pivot.

Turkey Gravy

Ingredients

  • 1 cup turkey drippings
  • Flour
  • 1/4 cup fat
  • 1/4 cup flour
  • 1 to 2 cups broth
  • Salt and pepper

Instructions

  1. In the 20 minutes the turkey is resting, add a cup of broth to the pan to get all the drippings and set in a bowl to separate the drippings and the fat.
  2. Warm fat in a pan. Add the flour to form a thin paste. Cook until bubbly.
  3. Add in drippings and whisk with roux to form a thick paste.
  4. Add broth and whisk.
  5. Add salt and pepper to taste.

Notes

If less than 1/4 cup, add butter. If more, remove some fat.
For a smooth gravy, strain drippings before adding.

Whole Chicken Soup

Whole Chicken Soup

Ingredients

  • 1 chicken, bone in
  • 3 cloves garlic
  • 3 stalks celery
  • 1 onion
  • 2 or 3 carrots
  • Thyme
  • Rosemary
  • Oregano
  • Parsley
  • Basil
  • Salt & pepper

Instructions

  1. Fill stockpot with water.
  2. Place chicken inside.
  3. Bring to a boil to make stock.
  4. Strain stock and remove chicken.
  5. Add vegetables and herbs.
  6. Bring to a boil, and then set to simmer.
  7. Pick apart chicken and add meat.

Notes

If flavor is inadequate, add 1/4 bouillon cube.

Meat Lasagna

4-6 servings

Meat Lasagna

Ingredients

  • 6 lasagna noodles
  • 1 lbs ground beef and/or Italian sausage
  • .5 onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed/diced tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 2 Tbsp parsley
  • 1/8 tsp black pepper
  • .5 tsp salt
  • 8 oz ricotta cheese
  • 1 egg, beaten
  • 2 cups mozzarella cheese, grated
  • .5 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 375 F.
  2. Cook lasagna noodles in salted water; drain and rinse with cold water.
  3. Cook beef, onion, and garlic until well done.
  4. Add tomatoes, tomato sauce, tomato paste, basil, oregano, 2 tbsp parsley, black pepper, and salt.
  5. In a bowl, mix together ricotta cheese, egg, 2 tbsp parsley, and a dash of salt.
  6. In a baking dish, layer the lasagna from bottom to top: meat sauce, pasta, ricotta cheese, mozzarella and parmesan. Repeat layers twice.
  7. Cover with foil and bake for 20 minutes.
  8. Uncover and bake for another 15 minutes.

Notes

Tastes just fine replacing beef with vegetables (eggplant, zucchini, spinach, mushroom).

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang

Korean Spicy Rice Cake

Ddukbokki

Ingredients

  • 1.5 cup anchovy stock
  • 1 cup Korean rice cake
  • 2 sheets fish cake
  • 1 cup shredded cabbage
  • 1 Tbsp gochujang
  • 1 Tbsp sugar
  • 1 Tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • Toasted sesame seeds

Instructions

  1. Add anchovy stock, gochujang, soy sauce, sugar, gochugaru, and garlic into pan. Bring to a boil.
  2. Add rice cakes. Cook until soft. Stir constantly.
  3. Add fish cake and cabbage. Cook until sauce thickens. Stir constantly.
  4. Remove and serve with sesame seeds.

Notes

Can top with hard boiled egg and/or green onion.

Bulgogi Kimbap

Bulgogi Kimbap

Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.

Bibimbap

4 servings

Bibimbap

Ingredients

  • 1 Tbsp soy sauce
  • 1.5 Tbsp sesame oil
  • 1 tsp sugar
  • 1.25 tsp garlic, minced
  • .5 tsp salt
  • 2 tsp sesame seeds, roasted
  • 100 g beef
  • 1 carrot, julienned
  • Oyster/dried shiitake mushrooms
  • Spinach
  • Bean sprouts
  • 2 tsp spring onion, finely chopped
  • 4 eggs
  • Rice
  • Seasoned seaweed

Instructions

  1. Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
  2. Make bibimbap sauce (recipe below).
  3. Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
  4. Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
  5. Repeat steps 3-4 with spinach.
  6. Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
  7. Repeat step 6 with the mushrooms.
  8. Cook marinated beef.
  9. Make sunny side up eggs.
  10. Plate and serve; top with bibimbap sauce.

Bibimbap Sauce

Ingredients

  • 2 Tbsp gochujang
  • 1/2 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced garlic

Instructions

  1. Mix.

Ratatouille

* confit byaldi style

Recipe Name

Equipment

  • 15″ x 10″ glass baking tray

Ingredients

  • 1 green zucchini
  • 1 yellow squash
  • 1 Chinese/Japanese eggplant
  • 4 Roma tomatoes
  • 1 red bell pepper
  • Olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • Basil
  • Salt & pepper
  • .5 yellow onion
  • 1 jar tomato sauce
  • 1 can tomato paste
  • 5 cloves minced garlic
  • Balsamic vinegar

Instructions

  1. Preheat oven to 450 F.
  2. Use mandolin to slice zucchini and squash.
  3. Slice eggplant to similar thinness.
  4. Blanch tomatoes for 45 sec. Slice.
  5. Place deribbed & deseeded bell peppers to roast in oven for 15 minutes.
  6. Peel bell peppers.
  7. Finely dice peppers, onion, and garlic.
  8. Put oil in pot. Cook onions and garlic.
  9. Add the tomato sauce, tomato paste, spices, and vegetable trimmings.
  10. Spread piperade on the bottom of pan.
  11. Place vegetables in alternating and spiral order in pan. Cover with parchment.
  12. Mix olive oil, salt, pepper, thyme, and garlic. Sprinkle over vegetables.
  13. Bake at 275 F for 2 hours.
  14. Remove parchment and bake for 30 minutes.
  15. Mix piperade, oil, vinegar, herbs, salt, and pepper for a vinaigrette.
  16. Serve with vinaigrette.

Shepherd’s Pie

Shepherd’s Pie

Equipment

  • 9″ square tin

Ingredients

  • 4 potatoes
  • 1 egg yolk
  • .25 cup cream/milk
  • salt & pepper
  • 2 Tbsp butter
  • 1 onion
  • 3 cloves of garlic
  • 1 bowl frozen corn
  • .3 bowl frozen carrots
  • .6 bowl frozen peas
  • 3 cups ground beef
  • 1 cup chicken broth
  • Rosemary, thyme, Italian parsley

Instructions

  1. Preheat oven to 375 F.
  2. Peel and cut potatoes into smaller pieces.
  3. Put in salted boiling water. Boil until tender.
  4. Mash potatoes with egg yolk, cream/milk, butter, black pepper, and salt.
  5. Sauté onions and garlic in oil until aromatic.
  6. Add ground meat, black pepper, and salt and cook until browned.
  7. Add chicken broth and herbs. Thicken the broth and reduce it a little.
  8. Add the vegetables. Season with salt and pepper.
  9. Place meat mixture in a roasting pan. Cover with the mashed potatoes.
  10. Roast for 35-40 minutes.