Chufi

still in a sort of eastern mood after last nights bibimbap.. craving the flavors of ginger, soy, and chillies.. kind of weird because I'm usually not very into that kind of food.. Husband is very happy because he is always very much into this kind of food! Broccoli/rettich/taugeh stirfry with soy and sesame Soba noodles with pork and spring onions, flavored with lots of ginger, garlic, chillies and a little bit of hoisin sauce

o yay! are you by any chance going to make.. bibimbap, with the meat marinading in Torakris' special marinade? I hope so, 'cause my bibimbap is getting a bit lonely over in the bibimbap cook-off.. edited to add: danielle beat me to it..

please make chorizo&kale soup! It's a favorite of mine and I would love to see how you make it!

thanks Kevin that line just made my day where else but on EGullet could one read such a thing? I'm glad things are looking up, and I certainly applaud your perseverance with the pancakes, anything to make the dream come true heh? edited to add question: I am no mushroom expert, but the ones on the right look like porcini to me? what are they?

I just love that picture. What a great idea. I'm so looking forward to this!

left over buttermilk pancakes (leftovers from Sunday's breakfast they sat happily in the fridge for 2 days until I remembered them an hour ago). Briefly heated in the microwave to take the cold off, spread with soft sweet butter, sprinkled with crunchy cane sugar. I like leftover pancakes better than fresh ones. I remember as a child, when we had had pancakes for dinner (don't ask - it's a dutch thing, large pancakes with bacon & syrup or cheese & syrup or just plain..) I would take the leftover plain ones to school with me the next day for a special lunchtime treat.. These were large and thin, the size of a plate, and my mom would spread them with butter, sprinkle with sugar, and roll them up. They were a kind of guilty pleasure and such a nice change from the healthy and sensible cheese sandwiches that made up my lunch on any other day. So I had a taste of the playground just now.. tasted exactly like it did 20-something years ago...

Thank you both for a truly wonderful blog week. You are both an inspiration.. I really admire you for being so busy, with jobs and volunteering and then the kids and family life, and still be able to put such wonderful food on the table.. I could never do it.. I was already familiar with your cooking from other threads and posts, but a blog really zooms in on daily life.. it was great to be a part of that!

Bibimbap for the bibimbap cook-off

So.. I made bibimbap today. Here are all the vegetables lined up before blanching. There's rettich, carrot, spinach, taugeh, and a portobello that was lying in my fridge and I thought would be a nice addition. Also in the pic is the beef, marinating in Krinstins wonderful bulgogi marinade. I cooked all the vegetables one after the other in the same pot of water. Drained them, refreshed them with cold water and put them in separate bowls. They were all dressed with sesame seed and sesame oil, exept the taugeh wich was dressed with sesame oil and rice vinegar, and the mushroomslices, which were panfried and then drizzled with soysauce. Notes along the way: this is not a complicated dish, but it is logistically fiddly - at least for someone who is not used to Asian cooking. You have all these bowls and stuff and my biggest concern was that after dishing the whole thing up, putting all the vegetables in neat piles on the rice, the rice would be cold. Luckily, it wasn't. I used a raw eggyolk and it scrambled nicely in the hot rice. So here's what it looked like: also on the table: extra gochigang and little bowls of kimchi. A close-up. The picture really does not capture how pretty it looked. Oh, and how did it taste? It was delicious. I did not think a bowl of rice and vegetables could be so satisfying. I guess it's the contrasting flavours that make it so good. You have the mellowness of the rice, the sweet nuttyness of the vegetables, the dark round flavor of the meat, the creamy egg, and then the earthy spicy sweetness of the sauce. Oh my it was good! I encourage everybody to go and make some bibimbap!

now that would be a problem for even the most experienced pasta-maker I'm sure! Yes, that's what pasta making does to you. I usually have the vacuumcleaner stand-by it looks very good! as for the thin-ness.. did you roll it out to the thinnest setting.. you could always leave it thicker.. I'm so glad this turned out to be a more succesful project than last time (without blood and tears)

well, actually, the pastry did not turn out so good.. it was a simple shortcrust but I was absentminded while making it and added too much water, so it ended up a little tough. I love making pastry though, to me it is like magic

Look what I found today It's hard to see in the pic but on the red box it says, in very very small print: gochugang. I's a 500 gram jar and it cost me 4 euro. I see bibimbap in the near future..

Moby, that lunch looks incredibly elegant and stylish.. and delicious, yes that too.. were the figs poached in red wine syrup with fennel, the vegetable, or fennel seeds? Susan, I was thinking this afternoon "I wonder how Susan's cooking marathon turned out.. "everything looks beautiful.. a lot of food I have to say! our dinner, only 1 course : chicken pie with parsnips, portobella's, and carrots. Flavored with lots of fresh thyme. It was delicious but the inside was a little bit too runny.. should have made it into a pot pie instead.

this Dutch girl is fascinated by these Dutch babies.. they're certainly not a Dutch specialty.. probably another dutch -> deutsch = german language mix-up?? Anyway they look delicious.. wonder what my husband would say if I'd serve them at breakfast and translated the name into Dutch?

So many wonderful dishes.. that cake, wow!! wendy that's some great pantry cooking.. Megan those noodles look lovely.. and suzilightning, I love quinces.. haven't seen them around here yet.. first chance I get I'll be buying them! our dinner tonight.. started with pumpkin/chipotle/parmesan souffle, spices with cinnamon and nutmeg and then pan-fried hake steaks with salted caper/lemon garlic vinaigrette, and a salad of aragula and roasted beetroot big chunk of bitter chocolate with hazelnuts for dessert

Belgian endive, blue cheese and pinenut tart Serves 2 as Main Dishor 4 as Appetizer. Use any good, not too pungent, not too dry blue cheese. In Holland you buy frozen puff pastry in blocks that consist sheets that are each about 4 x 4 inches, so I just glue 4 of those together into one large sheet. 1 8 x 8 inch square of puff pastry 2 large firm heads of belgian endive 150 g blue cheese 2 T pinenuts 2 sprigs of fresh thyme or 1 teaspoon dried salt, pepper oliveoil Remove the outer leaves of the endive, but leave the root part intact. Cut them in half and then cut the halves into 3-4 segments, try to keep the leaves attached at the root end. Heat 1 tablespoon of oliveoil in a large frying pan. Add the endive and fry over high heat until they are a bit caramellized. Turn them over so all sides get browned. Sprinkle with them thyme, some salt and pepper. Add a glass of water, turn doen the heat and cook until the water has evaporated. By now the endive should be quite tender (test the root end with a toothpick) if not, add some more water and cook a bit longer. Preheat the oven to 350 F / 180 C Lay out the puffpastry on a baking sheet. Carefully arrange the endive on top in rows. Crumble over the cheese. Fold over the edges of the pastry to make a rim. Bake for 10 minutes. Sprinkle the pine nuts on top and bake for about 10 minutes more, or until the pastry is golden. If necessary flash briefly under the grill to brown the top. Keywords: Appetizer, Main Dish, Vegetarian ( RG1428 )

I think you should try the gnocchi, I still think it was just my fault and not the Kabocha's ,

Belgian endive, fourme d'ambert and pine nut tart. It was incredibly good.. belgian endive is one of my favorite vegetables and I'm always looking for new ways to prepare it.. this one's a winner. Very quick and easy, too.

I love this blog! It's simply 2 great blogs rolled into 1 magnificent one! And with the time difference, there's always 1 one of you partly in my timezone! Slow heat! at least that's what I always do... I tuck a little sliver of garlic into each tomato half, salt & pepper, drizzle with oil, roast for hours at 120 C / 250 F. I love those. I eat them as they are, cold in a salad, or I make a whole lot, puree in the blender for instant roast tomato sauce.

thanks for pointing this one out Susan. I have the same book, but for some reason it always seems a bit intimidating to me, and I rarely cook from it (although I read it - makes for great bedtime reading). Now I'm going to try this one I think!

So, if I'm understanding correctly, the rice is served hot and the vegetables are cold? What about the beef? Another question - about the rice. What kind of rice should I use and what's the preferred method of cooking it? The only rice I have in the house is basmati, and risotto rice - I presume I need something else for this

I never had bibimbap, but it does look very pretty and I would love to try it. Questions! It seems that with a dish like this, it is very important how all the different elements taste. I think Torakris mentioned in another thread that all the vegetables need to be seasoned and marinated seperately. Are there any recipes for that? I can get kimchi (jarred or in a can) in my toko, not sure about the kochuchang (which seems to spelled differently in every post ) What is that (so that I know what to look for?)

Lazy Sunday dinner: "cleaning out the fridge"spaghetti with peas, zuchinni sticks, and bacon. Added a whisked egg at the end, carbonara style, to make a creamy sauce. Worked really well. Monday night: spicy meatballs, braised in red wine, served over soft polenta. With red cabbage.. that was cooked with apples, onions, cloves, allspice, thyme and even more red wine. The pot of cabbage was bubbling away all afternoon, filling the house with the heavenly scent of fall-cooking.. Tonight: Zucchini/mint/parmesan fritters that turned out slightly soggy, pasta with cubes of fresh salmon and a caper/lemon/butter sauce. This sounds much better than it tasted.. it was all kind of bland. Maybe it was just too summery! Back to fall-cooking tomorrow!

In Holland they say that you should not eat kale until it has been slightly frostbitten. (if that's an english word.. ) It's supposed to transform some of the starches in the plant into sugars, making the vegetable sweeter. I never wait until the first frost! I suppose you could just put the kale in the freezer for a bit but I've never bothered.

has anyone ever tried poaching eggs in plastic? There was a piece in a Dutch newspaper about that this weekend, the writer said this is a well-known chef's trick.. you lay a piece of clingfilm flat on a surface, brush it with oil, then put the plastic in a small cup (oiled side on the surface) Crack your egg into it, tie the 'bag' with a piece of string, and poach for 4 minutes. He says this works especially well with older eggs, (makes sense, because the whites have no place to spread).