Tender Baby Turnips
These are such a treat. I washed these tiny jewels with a terry washcloth, trimmed the tops and the tails and split them in half. I covered them in water and simmered them just until tender. After I drained them I added a bit of butter and let them bubble and brown a bit before I seasoned them with salt and pepper. Simple and lovely.
Evicting Hitchhikers on Your Broccoli
Cute little green worms tucked into your organic broccoli is good sign. Who wants to eat something that the bugs don't even want?! Simply pull the broccoli into florets and soak them in cold salt water for about 10 minutes before cooking. Lift out the broccoli and you'll see the worms have let go.
If you happen to have a good meat shop like Rieder's
in Delano or Clancey's
. Chances are good that you can get some fine house cured dried beef. Sometimes smoked but always salty and delicious it rivals its fine cured Italian cousin, braesaola. A bit of dried beef draped across a slice of melon is a luscious treat.
The first summer melon will probably be gobbled up as it is. I remember a chef asking Greg his favorite way to eat melon and he said with his pocket knife. When you feel like switching your melon up a bit, try this. Add a few slivers of melon to your next green salad or enjoy a diced savory melon and cucumber salad on the side of your next grilled steak. Garnish with a little chopped cilantro and mint.
Thai Dressing for Melon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 1 clove garlic, grated or minced
- 1/2-1 teaspoon crushed red pepper
Mix all ingredients in a small jar. Drizzle by spoonfuls over salad.
IT'S TIME FOR RATATOUILLE
If you haven't seen this movie, you should. After watching this with my son when he was little, I made him ratatouille. He still loves it---who knew I'd get all sentimental over eggplant stew, but I do. I love to make a big batch. We eat it hot on pasta or cold in sandwiches. (By the way....Both kids asked me to make Puttanesca sauce after reading Lemony Snicket and that's how they came to love anchovies at an early age---funny stuff--this pop culture.)
- dice a large eggplant (unpeeled is fine), 1 large onion, 2 peppers (sweet and hot), 3 to 4 medium tomatoes, 1 medium zucchini
- In large deep skillet heat a couple of tablespoons of olive oil over medium heat. Add eggplant, onion and a clove of chopped garlic. Season with salt and pepper. Eggplant will suck up the oil, but will release it as it gets tender. So, add more oil if you need it but remember, it's easy to go overboard.
- When eggplant is browned in spots add peppers and tomatoes. Cover, reduce heat, and simmer about 5 minutes or until tomatoes collapse. Stir well, scraping up the bottom.
- Add zucchini and simmer until just tender. Add chopped fresh parsley. Other fresh herbs are good here, too, but keep it to one or two. Try fresh basil and little rosemary--oregano is good too--but remember to keep it simple. Taste and correct seasoning.
You don't really need a recipe for this, but if you'd like one, here you go
Loose Meat Philly Cheese Steaks
- Brown a pound of lean ground beef (pork, chicken, turkey, venison all work well, too) with a sliced onion and sliced peppers. Season with a little salt and pepper while it cooks.
- Stir in a big spoonful of country style Dijon mustard and add more salt and pepper if needed.
- Spoon into split hoagie buns and top with sliced provolone cheese.
I love this recipe from my friend, Raghavan. You can learn more about this amazing chef, here. The cooling cucumbers, mint and yogurt play an interesting counterpoint to the heat of the chilies. Raita is so versatile I enjoy this spooned over sliced tomatoes, grilled chicken, or scooped up with flat bread. Of course it's also really good gobbled up with a spoon. Enjoy.
Soused Cucumbers in Yogurt and Fresh Mint(Kakadi Raita)Curries by Raghavan Iyer; yield: about 2 cups (serves 8)Ingredients:
- 1 1/2 cups plain yogurt, whisked
- 1 teaspoon coarse kosher salt or sea salt
- 1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, shredded (or diced finely)
- 1/2 cup firmly packed fresh mint leaves, chopped
- 1 teaspoon cumin seeds, toasted and ground
- 2 or 3 fresh green Thai, serrano, or cayenne chiles to taste, stems removed, finely chopped - do not remove the seeds
Thoroughly combine all of the ingredients in a medium-sized bowl. Serve chilled or at room temperature. This will keep, covered, in the refrigerator for up to 4 days.
Enjoy this little peek into Raghavan's latest book. This practical book is worth having on your shelf.
(Zera Kakadi)From Indian Cooking Unfolded by Raghavan IyerWhen you have a surplus of juicy cucumbers from your garden and get tired of canning, pickling, or slicing them atop salads, try turning them into the cooked vegetable du jour to accompany grilled meats or what-have-you. We Indians, especially from northwestern India, delicately spice cucumbers with cumin and turmeric, and cook them until just tender. This is one of those vegetables that when cooked exudes surprising succulence with each bite. The cucumber has an almost squashlike quality (no surprise since it is from that family) that seems to come through much more sharply when warmed.
- 4 medium-size to large cucumbers (about 3 pounds)
- 2 teaspoons cumin seeds
- 2 tablespoons canola oil
- 1 large green or red bell pepper, stem, core, ribs, and seeds discarded, flesh cut into ¼-inch cubes
- 2 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds)
- 1 teaspoon coarse kosher or sea salt
- ¼ teaspoon ground turmeric
- Juice from 1 medium-size lime
1. Peel the cucumbers with a potato peeler. Slice off and discard about ¼ inch from both ends of each cucumber. Cut each cucumber in half lengthwise. Using a spoon, scoop out and discard the slippery, watery seeds. Working with one cucumber half at a time, slice that again lengthwise into 2 halves. Each cucumber should yield 4 equal slender slices. Group 3 or 4 of these slices together with the long sides parallel to you. Using a sharp knife, cut the slices crosswise into ½-inch-wide slices to end up with ½-inch pieces. Repeat with the remaining slices. You should have about 5 cups of cubed cucumbers.
2. Place 1 teaspoon of the cumin seeds in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper. Set the ground cumin aside.
3. Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, sprinkle in the remaining teaspoon of cumin seeds, which will instantly sizzle and turn reddish brown and fragrant, 5 to 10 seconds. Add the bell pepper and the chiles and stir-fry until the bell pepper softens a bit and the chiles start to smell pungent, about 2 minutes.
4. Stir in the ground cumin, salt, and turmeric; the heat will be just right to cook the spices without burning them, 15 to 30 seconds. When the spices cook, their aromas change into a more sophisticated nuttiness. Add the cucumbers, stir well once or twice, and cook, uncovered, stirring occasionally, until the cucumbers are tender but still firm looking, 10 to 12 minutes.
5. Stir in the lime juice and serve the cucumbers warm.
These gnocchi tossed with some freshly steamed green beans are heavenly. I love gnocchi. The soft pillowy potato version are my favorite. They are always made with starchy potatoes. Recipes always come with the caution to avoid adding too much flour, lest they become heavy. I wondered if I could use new potatoes instead--and did with excellent results. I break another rule here. To keep from over handling this delicate dough, I don't bother pushing the little ridges into each dumpling. To be perfectly honest, if I'm making gnocchi for dinner--I rarely do that step and we all enjoy the plain little pillows just as they are. These little guys are kind of homely. The skin flecked dumplings retain the earthy new potato flavor which is why I brown them with some chopped parsley at the end.
New Potato Gnocchi
Breaking all the gnocchi rules, new potatoes, no ridges, leaving the skins on---oh my!
1 pound new potatoes, scrubbed clean but skin on
plenty of ground black pepper
1 1/2 cups flour, plus extra
2 Tbsp. fresh Italian parsley leaves
- Simmer the potatoes in plenty of salted water until just tender, about 20 minutes. Don't over cook them or allow the water to boil too hard. It will break the skins and make the potatoes too wet.
- Drain and cool until just warm. I toss them into the freezer for a few minutes if I'm in a hurry.
- Place the potatoes and all of the remaining ingredients into the work bowl of a food processor. Pulse until blended, it will be a sticky dough.
- Sprinkle a work surface generously with flour and use a rubber spatula to scrape the dough onto surface. Use spatula or scraper to turn dough over, coating with flour. divide dough into four pieces.
- Use floured hands to roll dough into ropes about 1/2-inch thick. Dip scraper or knife into flour and cut each rope into 1/2 inch pieces.
- At this point either cook and eat or freeze your gnocchi. To freeze, place the gnocchi on a wax paper lined baking sheet in a single layer. Freeze until solid, then slide them into a zip closure bag to store frozen.
- Bring a large pot of water to a boil. Have a skimmer close at hand.
- Meanwhile, melt a couple of tablespoons of butter in a large skillet over medium low heat. Allow butter to foam and brown.
- Add a generous handful of salt to boiling water (you want it salty as seawater). Reduce heat to a vigorous simmer, but not a rolling boil. Drop in gnocchi (fresh or frozen). Initially the gnocchi will sink.
- When the gnocchi float, they are done. Skim them out of the pot and drop them into the browned butter. Continue until all gnocchi are in skillet.
- Add a few tablespoons of chopped fresh parsley or sage to the skillet and raise the heat to medium. Continue cooking, tossing and turning the gnocchi unit it is browned in spots and the herbs are crisp.
- Serve plain or with a dusting of parmesan, and a dollop of pesto. Add lemon a squeeze of lemon juice and bit of grated zest, if you have one handy. Freshly steamed green beans or peas are a nice addition.
Serves two as an entree or 4 as a side.
|File Size: ||121 kb|
|File Type: || docx|
Grilling sweet peppers, zucchini and onion along side our steaks for supper.
Roasted Baby Turnips with Miso Butter
Trim turnips and cut in half if large. Arrange on rimmed baking sheet and drizzle with a tiny bit of vegetable oil. Roast at 400 degrees for 15 to 20 minutes or until tender and browned.
Toss hot turnips with melted butter and a bit of miso paste. Sprinkle with ground pepper.
The veggies cook while the pasta boils. Dinner in less than 20 minutes.
1 lb. dry fettuccine
3 Tbsp. olive oil
1 medium eggplant, chopped
1 small onion, chopped
1 small sweet pepper, chopped
1 clove garlic, chopped1 cup halved cherry tomatoes
3 Tbsp. fresh basil, torn
1 cup arugula, torn
- Cook pasta 11 minutes in a large pot of boiling salted water.
- Meanwhile, heat oil in large skillet over medium heat. Add eggplant, onion, pepper, and garlic. Sprinkle with a little salt. Cook until eggplant is browned in places. Don't be tempted to add more oil. Eggplant will release the oil it sucked up when it is tender. Remove from heat.
- Drop remaining ingredients on top of cooked vegetables.
- Drain pasta and drop on into skillet. Toss well. Season with salt and pepper. Serve topped with shredded parmesan if desired
Makes 4 to 6 servings
That beautiful rapini, not actually broccolini or broccoli rabe--but so similar they can be handled the same. It really has more in common with mustard greens and turnips than broccoli. The bitter mustard-ness must be tamed. The easiest way to that is to blanche it first then sautee in oil.
- Fill a deep skillet with water and bring it to a rapid boil. Then add a generous amount of salt. Most of that salt is going to go down the drain.
- Add the washed greens, chopped if you like. Simmer 3 to 4 minutes until tender, but not mushy (test the stems).
- Dip out a cup of cooking liquid and set aside. Tip the greens into a colander.
- Add 2 Tbsp. olive oil to the skillet and sautee 2 sliced garlic cloves until just beginning to brown. Quickly add the greens and cook about 2 minutes to warm through. Add some of the reserved cooking liquid if it seems dry.
- Taste and season and add a pinch of dry red pepper flakes. A squeeze of lemon is nice too and can help you use less salt.
A Quick Breakfast Sandwich
Last week I had lunch with a friend at a new spot in Minnepolis, Agra Culture
. It was such a pretty day. My lunch was nice, but my friends was better. I recreated it at home the next day.
- Arrange washed and dried arugula on buttered toast.
- Top with crisp bacon and an over easy fried egg. Make sure the yolk is still creamy.
- Season with salt and pepper and little hot sauce then top with another piece of buttered toast.
Chili Cornbread Skillet
I created this for the October page of the Twin Cities Live recipe calendar. You get a sneak peak here. I used the cornmeal from Riverbend Farm, so thought I'd include the recipe for you to use. It may not win big in the creativity department, but it's homey and good and certainly family friendly.
1 lb. lean ground beef
1 small onion, chopped
2 cloves garlic, chopped
1 mild green chile, chopped (like banana, Anaheim or poblano)
2 Tbsp. chili powder
1 tsp. cumin
1 (15 to 16 oz.) can kidney beans, drained and rinsed
1 (14 to 15 oz.) can chopped tomatoes
1 cup flour
1 cup cornmeal
3 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
garnishes: sour cream, chopped onion, chopped cilantro, shredded cheddar
Heat oven to 425 degrees F. In an oven proof 10-inch skillet, cook ground beef, onion, garlic, green chile and chili powder over medium heat, stirring often, until beef is browned.
Add cumin, beans and tomatoes. Bring to a boil and simmer 4 or 5 minutes to thicken. Taste and season with salt and pepper. Remove from heat.
In a medium bowl, stir together cornbread ingredients. Drop by spoonfuls on top of chili and spread to cover.
Bake 25 minutes or until cornbread is golden brown. Let stand 5 minutes before serving. Top each portion with optional garnishes.
Makes 8 servings
Reusable Produce Bags
I first saw these at a friends' house. They had a few of them in the crisper drawer.
They would be easy to make. Here are instructions
. But you can also find them on line or in stores. They don't work so well for lettuce type things. I'll stick with my plastic bag. I'm still using the same 2 gallon bag from the first CSA box, so that's not too bad. They are handy for sturdier items, like broccoli, zukes and cukes.
Another slick feature, is you can wash your produce while it's still in the bag. Pretty neat for root veggies.
People have very specific expectations of their vegetables. Tomatoes are red, carrots are orange, and zucchini are green.....except when they're not. I think unexpected hues are fun. The yellow zucchini in the box this week works great in zucchini cupcakes. The pretty yellow flecks look right at home where the green can be a bit off-putting to a wary toddler.
Frost these with a nice brown butter or cream cheese frosting. A dusting of powdered sugar is nice, too. But I like them just fine plain. I had one with a little sharp cheese for breakfast.3 eggs1-1/3 cups sugar1/2 cup vegetable oil, like canola or sunflower1/2 cup orange juice1 teaspoon vanilla extract2-1/2 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 tsp. ground nutmeg1/4 teaspoon ground cloves1-1/2 cups shredded zucchini1 cup chopped pecans, if desired
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; gradually add to egg mixture and mix well.
- Stir in zucchini and nuts.
- Fill paper-lined or greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean.
I've included the following pasta salad because it's handy to have all mixed up in the fridge for a quick meal. I always like to serve this kind of salad on a handful of mixed green---I used arugula in the photo. It was great. This intensely garlicky dressing mellows and thickens after a day in the fridge. It makes a great veggie dip.
Orzo Pasta Salad with Creamy Garlic Dressing
If you can, make this salad a day before you serve it. The pasta soaks up a lot of the dressing and the garlic mellows pleasantly. Of course you can cook the orzo in plain old salted water, but the broth adds another layer of flavor to this salad.
4 cups chicken or vegetable broth
1 1/2 cups orzo pasta
1 can garbanzo beans, drained and rinsed OR 2 cups diced cooked chicken
1 1/2 cups chopped tomatoes, or other chopped fresh vegetables
3/4 cup finely chopped red onion
1/2 chopped fresh basil
Creamy Garlic dressing (recipe follows)
1 tsp. each, salt and pepper
In a large saucepan, bring the broth to a boil over high heat. Add the orzo and cook, partially covered, until just tender, about 7 minutes. Drain (reserving broth for soup) and place in a large serving bowl to cool, stirring occasionally.
When the pasta is cool, toss with remaining ingredients
Makes 6 servings
Creamy Garlic Dressing
This is an old fashioned Chicago steakhouse recipe.
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. cider vinegar
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped green onions
2 garlic cloves, pressed or finely minced
1 tsp. Dijon mustard
1/2 tsp. onion powder
Whisk all together and keep refrigerated in a jar for up to a week.
Makes 1 1/4 cups
A Word About Oregano
Add a handful of fresh oregano leaves to your next batch of pesto. You'll be glad you did. Wow.
Fennel is a favorite of mine. The crisp, fleshy bulb is great raw or cooked. The leafy tops are pretty and nice used as an herb. I love it raw, sliced into slivers. I love it shaved into salads and slaws. The snappy licorice flavor pairs well with citrus and vinaigrettes. When it's roasted the anise flavor mellows and the sweetness comes out--making it one of the most sophisticated flavors out their. It's great with potatoes, too. I love it sliced up and tucked into a creamy gratin of scalloped potatoes.
Notice the thyme I used is in full bloom. Isn't it pretty?! I like to keep my herbs cut back hard when they are blooming and trying to make seeds. This is a good way to use up your blooming herbs. Sage, fennel, oregano, marjoram and parsley all work well with chicken.
Roast Chicken with Vegetables
I love to use veggies as the roasting rack under a plump chicken. Change out the veggies, using whatever is in season. Winter squash, and bell peppers are nice.
When I roast a smallish chicken like this, I don't bother trying to carve it into slices. I use a big knife and cut it from end to end, then cut it in half again into quarters.
1 (3 to 4 lb) chicken, washed and patted dry
1 large bunch thyme
1 lemon, quarter
1 small head garlic, unpeeled and cut in half
2 Tbsp. butter, softened
salt and pepper
1 small onion, sliced
4 carrots, cut into 2-inch chunks
1 large bulb fennel, tops removed, root end intact, cut into wedges
1 bulb kohlrabi, peeled and cut into wedges
1. Heat oven to 425 degrees F. Stuff the cavity of the chicken with the thyme, lemon and garlic. Loosen the skin on the breast and slip in a bit of butter on each side. Smear the rest of the butter all over the bird, making sure to smear the butter under the skin. Season well with salt and pepper. Use kitchen string to tie the "ankles" of the chicken together. I like to tie the string into a bow to make it easy to remove.
2. With your buttered hands, drop the veggies into roasting pan, just large enough to hold the chicken. An old-fashioned oval roaster is what I used, but a 13x9-inch pan works just fine.
3. Nestle the chicken on top and roast 1 1/2 hours or until the leg moves freely in the socket.
4. Remove the chicken to a cutting board and tent with foil to keep warm; let it rest 10 minutes.
5. Use a slotted spoon to toss the with the pan juices, then lift to a serving platter and season with salt and pepper. Scrape the pan juices into a small bowl to spoon over individual servings.
6. Remove the string and pull out the stuffing if you wish. Discard the herbs, but capture some of the roasted garlic to serve with the veggies. Use a large sharp knife to cut roast chicken into quarters and arrange on platter with veggies. Spoon a little of the pan juices over all. If desired garnish with chopped fresh fennel fronds or herbs.
While this is written for all fennel, it is equally tasty with half shredded cabbage and half fennel.
- 1 large fennel bulb (or 2 medium bulbs) (about 2 cups)
- 2 tsp. honey
- 2 Tbsp orange juice
- 1/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 Tbsp chopped fresh mint
- 2 teaspoons minced shallot or onion
1.Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.2
Using a mandoline or a vegetable peeler shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.3
Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Makes 4 to 6 servins
Some of the scapes have been pureed with just enough olive oil to get them to move in the blender. I keep this small jar in the fridge. I added a spoonful to some sautéed mushrooms I spooned on our steak. There is also a bit of chopped green onion top in there.
Greens can be an unfamiliar thing. The pretty bunches of lettuce are easy to understand. Who doesn't love a crisp salad or fresh leaf or two on a sandwich. Try adding a handful of shredded lettuce to your dish of buttered steamed snow peas--along with a bit of fresh mint and the usual salt and pepper.
The fresh chard with it's colorful stems can be a bit of a challenge. The puckery tannic nature of the leaves means they are best cooked. The stems this week are tiny and tender so they'll cook up right along with the leaves. Chard is in the beet family--all those crazy colored stems fall into line with all the colors in the beet rainbow. Chard also mimics the earthy sweet flavor of a beet--with just a bit less sweetness and more green grassy notes. In the photo above, I've added a handful of chopped chard to a skillet of sliced potatoes I've cooked in a bit of bacon fat. Olive oil works too. I sliced up the white bulb of a couple of green onions to cook to a mellow sweetness with the potatoes. You can see the potatoes are just barely done. I've washed the greens and chopped them while still wet. That's when I toss them into the hot skillet and drop on the cover. They steam a bit in the water clinging to the leaves then they collapse and mingle with the potatoes.
Kale is a brassica--which means it's in the cabbage family along with broccoli and turnips. That also means you should cook them a little or a lot. If you cook them briefly the sulfur in the leaves never develops that "rotten egg" stinkiness. OR if you stew them a long time in a brothy braise that sulfur blows off and leaves behind a mellow sweetness that marries so well with smoked meats. A meaty smoked turkey wing does wonders for a pot of braised kale. Add cornbread to make it a meal.
One item in your box and not mine I forgot to mention last week is garlic scapes. When the garlic grows it sends up a shoot with a curly-que end. That end has a bud that will eventually bloom and make baby garlic bulblets. A funny thing about those curly scapes is the way they shoot up straight and tall after a while. Some say that happens with a full moon....hmmm. When they are young and curly they are tender and delicious. If you bury your nose in a bag of scapes (yes I've done that.....don't judge) you'll notice a lemony fragrance along with the pungent garlic.
8 ways to enjoy your scapes:
- cut into 1-inch pieces and stir fry with chicken or other veggies.
- puree with olive oil and freeze to use a spoonful at a time in vinaigrettes, mayos, dips....
- make into pesto
- thinly slice and add raw to creamy salads--like potato salad, cole slaw or chicken salad
- chop and add to filling of deviled eggs
- pickle them (they're great in bloody marys)
- whirl in a food processor with softened butter: use for garlic bread, to make walleye scampi, to toss with steamed veggies, spread on sweet corn, on baked potatoes
- chop and add to hash browns
I love spicy pungent kimchi. The garlic, ginger, chili spiked pickled cabbage is a way to pack a lot of flavor into your food with just one ingredient. It truly is a convenience food.
- Spoon it straight out of the jar onto pulled pork sandwiches, smoky slice beef brisket, hot dogs, brats or burgers.
- Use the juice to spike mayo for great sandwiches, creamy salads, deviled eggs, and great salad dressings
- Add a half cup to the next beef or pork pot roast you make in your slow cooker. It tenderizes as well as flavors the meat.
- Use to make classic Kimchi soup. Mmmmm
- Add a half a cup to your regular cole slaw.
Kimchi-Braised Pot Roast
Makes: 8 servings
Braising kimchi and beef together might seem a bit odd, but like its German cousin, sauerkraut, Korean fermented cabbage contributes a lot of complex and deep flavors when cooked with meat.
3 1/2 to 4 pounds beef chuck roast
Freshly ground black pepper
1 tablespoon vegetable oil
1 medium yellow onion, medium dice
2 cups cabbage kimchi or sauerkraut
1 cup low-sodium chicken broth
1 cup water
3 medium carrots, peeled and cut crosswise into 1/2-inch rounds
1/2 medium daikon radish, peeled and large dice (or 1 cup daikon cube kimchee)
Heat the oven to 325°F and arrange a rack in the middle. Pat beef dry with paper towels, then season generously on all sides with salt and pepper.
Heat the oil in a Dutch oven or large, heavy-bottomed, oven-safe pot with a tightfitting lid over medium-high heat until shimmering. Sear beef on all sides until golden brown, about 6 to 7 minutes.
Reduce the heat to medium, add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the kimchi (and the daikon kimchee if your using), stir to combine, and bring to a simmer. Add the broth and water and bring to a simmer again. Nestle the beef into the mixture in an even layer and bring to a boil. Cover, place in the oven, and braise until the meat is just fork tender, about 1 hour 45 minutes.
Remove the pot from the oven and add the carrots and radish, making sure the vegetables are mostly submerged in the braising liquid. Return to the oven uncovered and continue to braise until the meat is very tender and the vegetables are knife tender, about 45 minutes more.
Pull beef into serving pieces and serve in soup bowls with steamed rice.
- Kimchi Soft Tofu Stew (Soondubu Jjigae) Recipe
By Christine Gallery
1 tablespoon vegetable oil
- 1/2 medium yellow onion, medium dice
- Kosher salt
- 2 teaspoons Korean chile paste
- 1 medium zucchini, medium dice
- 1 cup kimchi, chopped
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon soy sauce
- 1 (14- to 16-ounce) package silken or soft tofu, drained
- 3 large eggs (optional)
- 2 medium scallions, thinly sliced (white and light green parts only)
- Steamed rice, for serving
- Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
- Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits.Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
- Crack the eggs, if using, into the simmering mixture.Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.