Makes 1 quart Do you know a picky eater? Are you a picky eater? Even I have my moments… I’m here to warn you that kimchi is one of those dishes – a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here’s why: Kimchi is fermented, pickled, fishy, spicy, and totally funky. It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result shouldn’t be overly fishy but mildly sweet and sometimes spicy, although there’s a little residual zing from the fermenting. Lest you run away in fear, let me assure you – two entire countries – North and South Korea – eat kimchi with giddy enthusiasm some people reserve for birthday cake… so I say go for it. Expand your mind. Buckle up. Enjoy the ride. This Kimchi recipe is quick and simple. It’ll get your feet wet in the world of fermented cabbage. The entire process takes no more than …
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This recipe is for those times when an airplane ticket isn’t in the budget… … When a two week’s vacation won’t fit into the schedule. … When the daydream only gets you halfway to the dream. Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. Makes 3/4 cup Ingredients: 1/2 cup sesame oil soy sauce, to taste 3 cloves garlic, chopped 1 inch ginger, grated 1 green onion, chopped 2 Tbsp sugar 1/2 tsp black pepper salt, to taste Method: Are you ready? Don’t blink or you’ll miss it. Chop the ingredients, give them all a whisk and use as needed. Ta-dah! Enjoy – live the dream! Korean Saute Sauce & Marinade Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. LifestyleGrilling, Quick Food TypeSauces & Dressings Servings Prep …
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Today is my late brother’s birthday – he would have been 34 and into who knows what kind of trouble. No joke. I like to think that, if he were here, he’d take a break from his ornery ways and we’d eat this sizzling Korean specialty together. As it cooked in front of us – at the table – we’d celebrate him with big bursts of goofy laughter. Bibimbap is perfect for celebrating superstars – like him. Like you. Sure, there are days when we don’t feel like superstars. When everything seems heavy and ordinary. But that’s when we can look around with fresh eyes – when we can find the sparkle on a mud puddle or see the sensual curves of a gnarly pumpkin. Or when we can make a beautiful meal out of plain, ol’ leftovers (the original purpose of bibimbap). Our endless capacity for optimism and creativity is what makes us superstars. All of us. We just need to tap into it. When was the last time someone told you that you’re a superstar? A bright …
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Oh, Ava, Ava, Ava. You seem so bored. So disinterested. When was the last time you got excited about something you ate? When was the last time you were 110% focused on the goodness about to go into your belly? When was the last time you unhinged your jaw to make room for delicious food? Oh, nevermind. Ava has the right attitude … it is time to bring a little enthusiasm to mealtime. Friends, open wide for South Korea. Kimchi is your passport to funky town and bibimbap just might change your life. It did mine. What sounds good to you?* Quick, Magical Kimchi [Recipe] Crunchy Napa cabbage goes Korean with a blend of shrimp paste, red chili flakes, ginger, garlic, and green onion. After a couple of days of fermentation, unlock the pungent condiment of choice in Korea. Superstar BiBimBap [Recipe] A party in a bowl – a sizzling hot stone bowl – filled with rice, whipped together with an assortment of banchan (veggie side dishes), egg, and topped with sweet, spicy chili paste. …
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Funny story. In a momentary lapse in brain power (I blame motherhood) … I … I … forgot the alphabet, so we’re doing South Korea before North Korea. Ahem. Maybe not so funny. But, either way, there it is. SO. South Korea. Say hello! Hello. There’s lots of information floating around about South Korea. This mountainous country located at the bottom of the Korean Peninsula is hot, humid, and happenin’. I personally know of seven people that have been to South Korea or are natives. Anthony Bourdain even went there in a particularly entertaining episode of No Reservations. The most distinct characteristic of Korean cooking is how much of it happens at the table. Seriously sizzling fun. For example, there’s Korean hot pot, where a simmering vat of broth is utilized, fondue style, to cook tidbits of deliciousness. Thinly sliced meat can also be grilled at the table before going into lettuce wraps or on top of rice. And there’s bibimbap [Recipe] – a traditional rice and veggie dish (often with meat or fish) that can be assembled …
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THE SCENE I wanted our Kiribati Global Table to go perfectly. I had visions of something out of Norman Rockwell. Loving family, smiles all around, big appetites. My two year-old eating $35/lb lobster and loving it. Yeah, right. “Ava, you want some lobster? It’s like… fish.” “Uhuh” she said. The first bite went in. Is it good? “Uhuh.” Approximately 13.3 seconds later she spit it out. “Weird.” I died a little inside. That teeny bite probably cost $5.50. Okay, maybe only $3.50. As the dinner moved on, Ava never changed her opinion, although she thoroughly enjoyed dipping her rice into the coconut curry. Hey, I’ll take what I can get. As our quiet meal wrapped up, I looked at my husband and daughter, trying to memorize their faces. In the morning, I flew to California for the Homefries retreat with Joy the Baker and her crew. It was my first time away from Miss Ava and while it was only for two nights it was so, so, so, so difficult. Hoping to postpone the inevitable I: – Ate my …
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If you’ve been to the grocery store lately you’ve seen it. Mounds and mounds of pumpkins. They’re bright fire orange, forest green, haystack yellow, cloud white, and even sorceress gray. Some are bumpy and some are flat out gnarly. They’re all saying hello, strutting their stuff, hoping you’ll take them home. Every year I take a few more home than the year before. I can’t help it. I like the teeny weeny ones best. The kind Ava can practically palm in her small 2 year-old hand. I also like to grab weird ones I haven’t tried before as well as ones that look a little forlorn and forgotten. What can I say – I love all pumpkins equally. That being said, let’s focus in. Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like …
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The thing about living on a coral atol with no good soil, waaaaay out in the middle of the Pacific ocean is … well, you’re a wee bit stuck when it comes to what you can and cannot eat. Bottom line, if nothing grows where you live, then breakfast, lunch and dinner all begin to take on the same appearance: Which is okay, since fish is the bees knees. And, as for breadfruit – it apparently smells like freshly baked bread – and pandanus fruit is said to be very sweet and juicy; they both sound like winners. Even still, the importance of imports in a country like Kiribati cannot be underestimated. Fresh deliveries of rice, colorful produce, and canned goods are much anticipated. I’ve even read that the chicken is imported. Now, time to get serious. Any ideas for what two of the most enjoyed canned goods in Kiribati are? …. wait for it…. …. Spam and corned beef. Are you into it?
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We’re all friends here, right? I need to tell you something important. I’m learning to step out of my comfort zone. Not just once in a while. Once a day. It’s scary but also rewarding. Sometimes, though, you can take too big a step. I’m learning that baby steps are better. Let me put this into context for you. Deciding whether or not to make this recipe caused quite the dilemma. You see, the last time I made lobster was traumatic. Have you ever made live lobster? It’s stressful. It makes me sad just thinking about it. Here’s the reality: I put on a brave face and went for it, but stepped too far out of my comfort zone. The result? I secretly vowed to never make lobster again. Then Kiribati skips into my life and, like a breath of fresh air, Kiribati tells me lobster is normal. That lobster is a way of life. And Kiribati tempts me with a 1 step coconut curry for dipping. <deep breath> Time to step out of my …
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What is it about Wednesday’s? They’re such a transitional day. A day when the weekend is too far away. From both sides. Listen, I want to tell you a secret. Although I like people, I’m rather shy. I don’t do a good job of being myself around new friends. Sometimes I trip and other times spill things on myself. Sometimes it happens all at once. Kiribati is a new friend. I’m trying hard not to trip. I hope you’ll understand if I take it slow. We’re getting our feet wet with two dishes in the hopes of dissuading any big messups. Still, I think you’ll like them. After all, Kiribati – all the way out in the great, big, wild ocean – is all about really simple food with big flavor. That’s something I can get behind. What sounds good to you?* Roasted Lobster Tails with Coconut Curry [Recipe] Here’s the most ridiculous thing. Earlier on this Adventure, I vowed I would never make lobster again. But I did. Thanks to Kiribati. True story. More on this tomorrow. …
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Every country has a distinct personality. Think of Kiribati as a distant relative – one you might not have even known existed. And I don’t mean your grouchy Aunt Lola. Nope. I mean an upbeat and exotic cousin – one that somehow also manages to exude simplicity and thrift. At her most basic, Kiribati’s a hodge podge of 33 teeny weeny coral atolls in Oceania. Translation? Kiribati’s landmass is so small that “island” is not an appropriate way to describe her situation (although the grouping is officially called the Kiribati Islands – confused yet?). To be honest, I had never heard of Kiribati before GTA. It only took a few internet searches to realize I was not alone. Most of the information about Kiribati was sparse and – as I was to learn – completely wrong. The little good information I could dig up was found in World Cookbook for Students and on a neat web site called 12 Months in Kiribati (about a guy and gal volunteering in Kiribati for – you guessed it – twelve …
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THE SCENE “Look Ava,” I said, “You can pick up the meat with your bread – it’s called chaaa-paaa-teeee.” Ava laughed. Then, without blinking, she screwed her face up tight and cried. Then she laughed. Then she threw her head back and tried to squirm out of her high chair. Ava was tired. Really tired. “Watch how mamma does,” I continued, trying to stay upbeat. I tore a piece of the still warm chapati and used it to pinch a small piece of meat between my fingers. Trying to look nonchalant, I offered it to her. “No!” she wailed. I popped it into my mouth and offered her some plain stewed beef instead. She continued to wail without stopping until her little face was beet red. Keith went and shut the windows. On his way back, he scooped her up and gave her a bear hug. Then they sat together, in his seat. Thank goodness. She loves sitting in his lap when she’s tired. On napless days it’s often the only way she’ll eat. But even on …
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