Recipes by Ingredient + Prep – Page 77 – Writing With My Mouth Full

Korea: Jjorim Fish Stew

Simmering meats or fish for a long time is what Koreans call jjorim. Usually a soy sauce-based marinade is used to make jjorim stew. This is Nabi’s mother’s recipe but she’s adapted it to make a vegetarian version with tofu. I copied and used both fish and tofu and it turned out to be the perfect bowl to nurse during a rainy day. I julienned a carrot and a radish while I roasted a small sweet potato. I put them all together in a pot with some firm tofu, poured over the soy sauce marinade and topped them with a beautiful cod fillet. The saltiness of the soy sauce evaporated when I put everything into a low simmer; I turned off the heat when the fish was white enough to look tender.

Ingredients:
1 1-pound black cod fillet
1 package of firm tofu, diced
1 small daikon radish, julienned
1 medium carrot, julienned
1 small red onion, thinly sliced
1 small sweet potato, roasted, sliced
1/2 cup vegetable stock
5 tbsps soy sauce
2 tbsps white wine
1 tbsp maple syrup
2 tsps red chili flakes
a small knob of ginger, peeled, thinly sliced
1 garlic, minced

1. Mix and stir all the liquid together with the maple syrup, ginger, garlic and pepper flakes to make marinade.
2. In a Dutch oven, layer all the vegetables and tofu. Pour the marinade into the pot. Add the vegetable stock. Top with the fish.
3. Cover and simmer for about 15 minutes. Top with roasted seaweed.

Yogurt Panna Cotta with Grape Gelée

This didn’t come out as pretty as I had hoped. I forgot to dip the set panna cotta gelÃ©e ramekins in warm water before unmolding for a smoother finish, but at least they came out deliciously purple. This was adapted from Gourmet Magazine. I took advantage of the fresh seedless grapes at Fairway and the leftover gelatin packets in my cupboard. I rarely make desserts but the last couple of summers, I’ve gotten the hang of making gelÃ©e and panna cotta. To test the waters, I only made two of these and excluded the grappa on both the gelÃ©e and the panna cotta–they still turned out yummy.

Ingredients:
For gelÃ©e:
1 tsp of unflavored gelatin
1/2 cup all-natural grape juice
1/2 tsp fresh lemon juice
1/2 cup seedless grapes, thinly sliced crosswise
oil for greasing ramekins

For panna cotta:
1 tsp unflavored gelatin
1/2 cup heavy cream
1/4 cup brown sugar
1 cup plain yogurt
a pinch of salt

1. Make gelÃ©e. Sprinkle gelatin over half of the grape juice in a heavy saucepan and let stand for 1 minute to soften. Bring to a simmer and stir to dissolve gelatin. Remove from heat and stir in the remaining grape juice with the grapes and the lemon juice. Lightly oil the ramekins and put in a shallow baking pan. Divide grape mixture evenly among ramekins and chill in freezer for about 30 minutes or until gelÃ©e is set.
2. Make panna cotta while gelÃ©e sets. Stir in gelatin and half of the cream in another heavy saucepan and let stand for 1 minute to soften. Bring to a simmer and stir to dissolve the gelatin. Add the rest of the cream with sugar and return to a simmer until sugar is dissolved. Whisk together yogurt and salt in a bowl until smooth. Pour in cream mixture and whisk until combined well.
3. Pour mixture into ramekins over set gelÃ©e and chill, covered with Saran wrap, until firm, about 8 hours.
4. To unmold, run a thin sharp knife along the edge of the ramekin to loosen. Dip in a small bowl of very warm water for about 6 seconds. Invert a plate over each ramekin and then invert panna cotta gelÃ©e onto plates, gently lifting off ramekins.

Rosemary-Honey Braised Lamb Ribs

I had leftover lamb ribs in the freezer that I wanted to use before my run in the park. When I returned out of breath, the last thing I wanted to do after my shower was to go to the grocery store. I searched the Food Network and found this Ming Tsai recipe using lamb shoulder. The list of ingredients, except for the chickpeas, were all in my cupboard so I used a can of butter beans instead. It also gave me a chance to use the fresh honey I bought at a farm when we were in Long Island. September is only a couple of weeks away and the dish made me look forward to autumn. I love braising cheap cuts of meat because it only requires using one pot where I can put everything together and leave it for several hours without worrying about overcooking. My favorite part is pouring the leftover sauce on top of the dish before serving. The liquid is thick and the flavors become concentrated. For this dish, the honey just gave the sauce a subtle hint of sweetness.

Ingredients:
6 pieces lamb ribs
2 sprigs of rosemary
1 cup all-purpose flour
1 tbsp chili powder
1 tbsp ground cumin
3 cloves of garlic, smashed
1 tbsp ginger, smashed
1 small red onion, finely chopped
1 carrot, diced
4 ribs of celery, chopped
2 bay leaves
1 cup red wine
1 can of butter beans, drained and rinsed
1 cup of honey
2 tbsps soy sauce
salt, pepper, Canola oil

1. Mix together the flour, chili powder and cumin in a platter and use to rub and cover the lamb. In a Dutch oven and working in batches to avoid overcrowding, heat some oil and brown the lamb on both sides, about 12 minutes per side. Remove the lamb and set aside on a plate.
2. Wipe the Dutch oven clean with a paper towel and place back on high heat. Coat again with oil and sautÃ© the garlic, ginger, onions, carrots and celery. Season with salt and pepper. Add rosemary and bay leaves and deglaze with red wine.
3. Add the butter beans, honey and soy sauce. Add back the lamb and some water to cover. Check for flavor of the braising liquid and season with salt and pepper to taste. Bring to a boil and reduce heat to simmer for about 1 to 2 hours, or until fork tender.

Corn Bok Choy Soup

When corns are in season in the summer, people immediately grill or steam them. I usually make this corn soup, a staple when I was growing up in Manila. To me, slurping soup is one of the most comforting things you can do for yourself even if it’s 90 degrees outside. Even if you don’t have all the vegetables to make a nice stock, the natural sweetness of the corn is enough to make the broth tasty. Kale or even broccoli is a good substitute for the bok choy.

Ingredients:
5 ears of fresh corn, kernels sliced off using a serrated knife
2 bunches of baby bok choy
1 medium red onion
2 garlic cloves, minced
1/2 pound of ground pork
red pepper flakes
salt, pepper, oil

1. In a stock pot, heat some oil and sautÃ© garlic until brown and onions until transparent. Add the ground pork and brown until cooked.
2. Add the greens and cook until slightly wilted. Add 8 cups of water and the corn and bring to a boil. Season with salt and pepper.
3. Ladle in soup bowls and sprinkle with red pepper flakes before serving.

Seared Cod with Fennel and Celery

Adapted from The North Fork Table & Inn, Long Island, using wild striped bass

Ingredients:
1 1/2 pound of cod fillet, slice into 3 steaks
3 stalks of celery, chopped
a small fennel bulb, chopped
1/2 cup of piquillo olives, pitted, finely chopped
red wine vinegar
olive oil

1. In a skillet, let the celery and fennel sweat in low heat. Remove from heat when celery is tender enough. Transfer to a small bowl.
2. In a separate bowl, combine vinegar and the olive oil. Add the olives and whisk until desired consistency. Dress the vegetables and let it stand.
3. Prepare the fish. Preheat oven to 350Âº. In the meantime, heat some olive oil in a frying pan and sear the cod until a nice brown crust has formed on one side and it moves easily away from the pan when gently pushed with a spatula. Turn and brown the other side. Transfer the fish in the pan to the oven and bake for no longer than 7 minutes, just enough to cook the inside. Serve fish on top of the vegetables and top with leftover olives.