Noodle MegaBowl: Just Add Kimchi

Korean Noodle Bowl w/ Kimchi

 Do your body a favor and add some Kimchi to your next noodle bowl for a plethora of good bacteria for your gastrointestinal flora and an elevated dish in just a few forkfuls.  Kimchi is a Korean staple and condiment made with fermented cabbage, lots of garlic, Korean radish, carrot, Red Pepper Powder, bonito and other flavor builders, that pair perfectly with any dish you can think of! Being a given in Korean cuisine, there are quite literally thousands of versions, varying from family to family.  

I am currently buying my Kimchi, but making some from scratch is high on my agenda, likely with a Southern American twist, what I am not sure yet, but subtle enough not to disrupt or disrespect the integrity of the dish.  It's actually quite perfect and can turn a basic meal into a well balanced one. Full of fresh tasting flavors and crunch, the cool bites of pungent cabbage alongside your veg, starches and proteins, is a match made in heaven. 

 My daughter Bronwyn and I are big fans, my oldest daughter Genesis, can't get past its aroma, which is admittedly not something you will soon forget, but the taste is BONKERSMACK! 

 Today's feature is brought to you by a Korean brand of Ramen called Bibim Men, spicy, and a modest half teaspoon of some Red Pepper Powder.  

Thai Style Green Coconut Curried Cabbage w/ Red Bell Pepper and Amabito no Moshio

Taste the magic and depth a good Thai curry can bring to your dinner table in this simple recipe, low on effort, but big on return.  I bought this massive head of cabbage from a fellow at the local Farmer's Market, weighing in at whopping 8 pounds. I believe strongly in helping to support small businesses where I can, I too belong to this growing population.  It was a beautiful specimen.  I also bought a bushel of fresh corn, which I trim and rinse well with water, then microwave, for a no fuss side dish or snack in a flash.  I was also able to procure a 1960's, vintage tool chest designed for young boys, made by American Toy Company.  It is in amazing condition.  Collecting vintage things is kinda my thing, but we will touch back on that later!  

 The corn comes out bursting with natural sweetness and flavor, as good as any method, anywhere.  I learned this trick from a dear friend of mine, an older gentleman, widowed, that would come into the restaurant I worked in when I was a freshman and sophomore in college.  He told me about how he prepared his corn and I then tried it at home and was surprised at the delicious flavor profile and how the husks left on, serve as the perfect protection and steaming vessel for each individual ear.  The only thing left to do after that is pull down the husks and remove the silk.  Add your desired condiments or serve as is for a refreshing course in corn.  

The humongous head of cabbage gave way to many ideas, but I settled for presenting it two ways with our Sunday dinner, traditional and curried.   I quartered the large cabbage and cut away the core.   In a large heavy bottomed pot drizzled with olive oil and smoked pork fat seared the quarters on all of its flat sides.  The smoked pork fat of course is optional, I rendered it from some jowl we had for Sunday breakfast.  The pork fat is in keeping with the traditional Soul Food version, full of flavor and smoky presence.  I seared the sides of the cabbage quarters, until a nice golden color was reached, about 20 minutes over medium heat.  

I really wanted to develop the flavors, before adding salt or any spice that could render the water before it could be properly browned.  This is where I divided the cabbage into 2 recipes.  From there, I added enough stock/water to cover the cabbage and sparsely separated the chunks with a fork.  You may use vegetable stock for a vegan version or chicken stock, water also.  Dashi stock will be fabulous if you have it. I brought them up to a boil and then set at at gentle rolling boil for about 25 minutes.  After about 25 minutes and reducing the liquid by 1/3, I added 4 oz. coconut milk, 1 tbs. Thai Coconut Green Curry Powder (by Manitou Trading Company and a small pinch of Amabito no Moshio (Seaweed Salt) reduced cooking temperature to medium to medium low. 

 The coconut green curry by Manitou is rich with lemongrass, tamarind, coconut milk, onion, garlic, lime leaves, shallots and other spices, even better simmered in a bit of oil before adding to the cabbage, to bloom the flavors.  Simmer the cabbage until desired texture is reached and add the sliced pepper towards the end as not to cook the slices apart.  Drizzle the finished dish and subsequent portions with COCAVO*oil.  Serve each serving with some of the delicious infused juice.

Cocavo oil is a fantastic blend of unrefined extra virgin coconut and avocado oils, with a hint of turmeric and lemon, just amazing!

Nice browning and caramelization adds depth and flavor.  Season afterwards, not before.

This pot is quite large, 12 qt. capacity and makes the cabbage look small!

The lone Red Bell Pepper growing beside my herb garden with my Begonias.

The Big Green Cabbage.

 

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Saying "I Do" To What Matters Most

I love the invite of Spring just around the corner.  As a sufferer from SAD, the warmer, sunnier, brighter days induce a feeling of hope and positivity, that I can get nowhere else.  The little buds are forming on the trees, as they have been for weeks, mind you, while various flowers and bulbous plants are peeking their little heads above their cozy leaf covered beds.  Mother nature's growth hormones are in full effect.
It is now time to start tiny seedlings indoors, row by row, prepping them for the transition to our outdoor gardens and beds.  Soon, we will be digging, hauling, hoeing and making raised rows and anthills, to foster the best possible outcome for our magnificent homegrown produce. The pruning and gardening gloves, shears and clippers, will be our decided gear.  Aprons will have smears of the fertile and viable soil, especially along the tops of the pockets, and our shoes will show telltale signs of earthen activities.  We will have salad greens abound; tomatoes and cucumbers as well as violet and crimson berries; aromatic herbs and fresh accoutrements to a menu bursting with vitality and life.
The majority has embraced a more organic and virginal form of growing, using minimal additives if any at all.  Awareness is taking hold and this year, there will likely be more gardens or newly ordained 'farmers' than ever.  From the roof tops of cityscapes, to the marginal plots newly designated, the revolution will ensue.  We will assert ourselves as conscious consumers and bolster our confidence with our hands, turning sweet nothings into delicious somethings.  We will compost. We will engage in sensual congress with our progenys, our grow spaces.
These growing stations will not only provide sustenance and foster our most primal instincts, but also exercise our minds and bodies and quench our souls.  Some will be learning canning and dehydrating techniques for the first time, while others are hardened veterans and already have their preservation plans mapped out, like clockwork.
Fermentation will yield such ethnic delicacies as sauerkraut, Kimchi, pickles and Kombucha, full of viable prebiotics, probiotics and flavor. Jams, jellies and preserves, oh my.  Sweet, savory, tart and briny all have a place at the table. Feelings of accomplishment and confidence will spring forth proverbial sunshine, to reflect onto all we do.  We will get to know our foodstory more than ever.  We will share, we'll feast, we'll preserve, we will fellowship.  We will be Betterthaneverians. Do you like the way that sounds? I know I DO!

Southern Style Braised Cabbage w/ Country Ham, 'Soul Food' Sides for Thanksgiving

This is a Southern American dish inspired by my mom's love of cabbage.  Next to sweet potatoes and Creamy Potato Soup, this is a favorite.  Pork does not have to be used in this recipe. It does however, have roots in the original preparation of fried and braised cabbages, either from Old World Ireland or dishes in the  Americas.
 I am a fan of using other smoked goodies like turkey necks, legs and wings.
After the cooking process, the skin may be removed and the meat shredded and tossed with finished product for a one bowl/dish meal, hearty and full of history, delicious to the body and soothing for the soul.
Cabbage was recorded in literary memoirs as early as the late 1400's, but shows roots in or around 1150 in Germany.  During earlier centuries, cabbage was referred to as "Coleworts"  It came in with the settlers to Jamestown and has been a considerable part of sustenance from day one. The cultivating properties and abundance served as food for humans as well as animals.
Recipe:
1 head of cabbage, rough chopped into chunks, large outer leaves removed, about 3lbs.
2 medium onions, quartered
2 cloves garlic, smashed
1 portion country ham, about 2oz. cooked
ham bone, optional
chicken/veggie stock or water
Olive oil
SPST (Salt and Pepper to Suit Taste)
Over medium high heat in a large heavy bottomed vessel, drizzle in some olive oil and add onions and country ham portion and bone.
Cook until fragrant and caramelization is evident, about 4 minutes and add cabbage.
SPST.
Saute for several minutes, then add chicken/veggie stock or water until cabbage is covered, add garlic here, then cover with lid.
Bring up to a boil, then reduce to medium heat.
Cook until cabbage is tender and liquid is reduced by more than half, about 45 minutes.
Check seasoning as it cooks and adjust accordingly.
Remove ham portion, shred, then re-add to cabbage.
Remove ham portion completely if desired.
Serves many.