Oven-roasted Mushrooms

Brush melted butter on king trumpet and shiitake mushooms.  Season with salt and pepper.  Squeeze some fresh lemon juice all over.  Roast the mushrooms at 375 for 10 minutes.

Mushroom Ragu!

Recipe adapted from Alice Waters "The Art of Simple Food"

serves 4

Ingredients

Olive oil and butter

1 large yellow onion, diced

1 large carrot, diced fine

2 celery stalks, diced fine

6 thyme springs, leaves only

6 parsley springs, leaves chopped

1 bay leaf

1/2 diced tomaotes

2 pounds mushrooms (I used king trumpets and brown button mushrooms)

1/2 cup creme or creme fraiche

1 cup chicken stock

Directions

1) Heat in a large skillet, 2 Tbsp olive oil.  Add and cook over medium heat onion, carrot, and celery until tender.  Add thyme, parsley, and bay leaf.  Cook for 1 minute.  Add diced tomatoes and cook for 5 minutes.

2) Saute mushrooms until lightly browned in 1 Tbsp butter.  Turn the cooked mushrooms onto a cutting board and chop to the size of cooked veggies.  Combine with the veggies and herbs in the skillet and add 1/2 cup of cream and 1 cup chicken broth.  Bring to a simmer and cook for 15 minutes.  Taste for salt and pepper as needed.

3) Serve over egg noodles! (I had it over whole wheat pasta..boooo)

Sauteed Zucchini & Yellow Squash with Sage

Recipe adapted from Alice Waters "The Art of Simple Food"

Serves 4

Ingredients

3 small zucchini, cut into sticks

3 small yellow squash, sliced

2 Tbs butter

1 garlic clove, minced

2 large sage leaves, chiffonade

Directions

1. Toss zucchini sticks and sliced yellow squash with salt.  Place in a colander to drain.

2. Heat in a heavy-bottomed saute pan, over medium-high heat, add 2 Tbs butter.

3. Add drained zucchini and yellow squash and saute for 5 minutes. 

4. Take the pan off the heat and stir in sage leaves and minced garlic. 

Chicken & Chives (닭가슴살 부추볶음)

serves 2

Ingredients

1 chicken breast, cut into bite-size pieces

1/2 cup chopped Chinese chives

1/2 cup chopped arugula

1 egg

1 Tbsp corn starch

1/2 Tbsp soy sauce

pepper

2 garlic cloves, minced

1 Tbsp sake

3 Tbsp water

1 1/2 Tbsp oyster sauce

1 tsp sesame oil

Directions

1) Marinate chicken pieces with egg, corn starch, soy sauce, and a pinch of pepper.  Heat 1 Tbsp of oil in a pan over medium-high heat.  Cook until chicken pieces appear light brown color.  Take them out of the pan and set it aside.

2) Add 1 Tbsp oil to the same pan and cook garlic, oyster sauce, sake, and water over medium heat for 2 minutes.

3) Add cooked chicken pieces, chopped chives and arugula.  Cook for 3 minutes.  Make sure all chicken pieces are coated with sauce.  Add sesame oil.

Toasted Rice Porridge

1/2 cup of brown rice over very low heat.

Flip it after 10 minutes and cook for another 10 minutes.

Let it cool for 10 minutes.  Keep it in a plastic bag.

Cook toasted rice with 1 1/2 cup of water over medium heat for 10 minutes.

Smoked Salmon Bibimbap

Tofu with Snap Peas, Shiitake, and Scallions

Recipe adapted from whole living magazine.

serves 4

Ingredients

1 14 oz block soft tofu, quartered

1 tsp vegetable oil

4 oz sugar snap peas, thinly sliced

2 scallions, thinly sliced, greens and whites separated

4 fresh shiitake mushrooms, thinly sliced

1/2 tsp red pepper flakes or gochugaru

1 Tsp sesame seeds

1 small clove garlic, minced

1 1/2 tsp sesame oil

1 1/2 Tbsp reduced-sodium soy sauc

1/2 tsp sugar

1 Tbsp rice vinegar

coarse salt

Directions

1) In a medium pot, cover tofu with water and bring to a gentle simmer.  Remove from heat and drain.

2) Using the same pot, heat oil over medium heat.  Add peas, shiitake, and scallion whites and saute, stirring, for 2 minutes.

3) Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 Tbsp vinegar.  Season with salt.

4) Divide tofu among bowls. Top with pea mixture (and mustard flowers).

Somen Noodles (역전국수)

Ingredient
1 bundle of somen noodles
10 dried anchovies
1/4 sheet of kelp
2 cups of water
1 egg
toasted seaweed

Directions

1) Bring a medium pot of water to a boil. Add the somen noodles and cook for 4-5 minutes. Drain in a colander then immediately rinse in cold running water. Drain well.

2) Using the same medium pot, boil 2 cups of water. When it starts to boil, add the achovies and kelp.  Take the kelp out after 5 minutes. Continue to cook for another 15 minutes over medium heat.

3) Make your topping(s)!  I've made this noodle souple once before with more toppings, "janchi guksu". 

4) To serve, place the cooked somen noodles in a bowl. Pour the broth into the bowl through a fine strainer.  Add your toppings.

Happy Mother's Day

Mother's Day Dinner

Brussel Sprouts

Alice Waters' Spinach Lasagna

Bi-Rite Ice Cream (Ricanelas with Honey)