Bluefish Sashimi with Kochujang Sauce

27. July 2007 Fish, Soups, Stocks + Sauces 0
This isn’t really a recipe for the bluefish as much as it is for the spicy sauce that Koreans use to eat their sashimi with. The Dr. grew up fishing in Los Angeles and this is what his family does when they eat their catch. He replicated it in New York after he caught some ...

Salsa Verde

05. June 2007 Soups, Stocks + Sauces 1
All the herbs in this salsa verde, or green sauce, recipe is available in the spring and early summer. Wash them thoroughly and you can make almost two cups. I put mine in a small glass jar my father picked up from Ikea and stored it in the fridge for up to a week. It’s ...

Shrimp Hot and Sour Soup

20. January 2007 Shellfish, Soups, Stocks + Sauces 0
Brrrr. It’s winter in New York City! This soup warmed the deepest of my organs. Ingredients: 1 pound of shrimps with heads and tails saved, peeled and deveined chicken stock 1 bunch cilantro, thoroughly rinsed 1 bunch watercress, thoroughly rinsed 2 red chilies 1 small knob of galangal or ginger, peeled and thinly sliced 1 ...

Tomato Bread Soup

19. January 2007 Soups, Stocks + Sauces 0
I had everything I needed in the kitchen. What could I make that’s easy, quick and filling? This soup took about 30 minutes to make and fulfilled a soup craving during brunch. Ingredients: 3 vine-ripe tomatoes 3 slices from a day-old loaf of Italian bread, cut into smaller pieces 1 quart vegetable stock 5 slices ...

Crayfish Creamed Corn Soup

18. January 2007 Shellfish, Soups, Stocks + Sauces 0
I had enough crayfish meat and crayfish broth leftover from the crayfish rice that I decided to make soup. At first, I was just going to use the broth and add some vegetables, but after tasting it, I knew something was short. My mother said she imagined the soup to be thicker because the crayfish ...