Palomarfa Recipes

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MAK KIMCHI



Mak Kimchi image

What is 'mak'? Just a Korean term signifying the simple or the everyday. And mak kimchi is just that: an easy, fast-fermenting kimchi made from bite-size pieces of cabbage. The term as used here is best understood in relation to the more traditional, and labor-intensive, baechu kimchi: a slower fermenting, longer-lasting (many Koreans would say superior) version made from whole heads of cabbage that are salted, stuffed (one leaf at a time!), and fermented intact. Mak it's not. Please note: the sweet rice flour paste in this recipe is traditional but entirely optional. You'll get equally delicious results with or without it. Your call.

Provided by Cooking Channel

Time 1h5m

Yield 2 quarts

Number Of Ingredients 15

3 pounds napa cabbage (about 1 large head)
4 cups water
4 tablespoons kosher salt
1 cup water
2 tablespoons sweet rice flour
6 cloves garlic, peeled
One 2-inch piece of ginger, peeled and finely chopped
1 apple, peeled and cored and roughly chopped
1/2 large yellow onion, roughly chopped
1/4 cup fish sauce
3 tablespoons jarred salted shrimp (saewoo juht)
1 tablespoon sugar (2 tablespoons if omitting rice flour paste)
1 cup gochugaru (Korean chile flakes, medium or coarse grind)
6 scallions, whites sliced, greens cut into 1 1/2-inch pieces
1 carrot, peeled, cut into thin 2-inch sticks

Steps:

  • Brining: Slice the cabbage lengthwise into quarters. Cut out and discard the core. Cut each quarter crosswise into 2-inch pieces.
  • Combine the water and salt in a large bowl and stir to dissolve. Add the cabbage and toss well to coat with brine. Leave for 4 hours, tossing every hour.
  • Drain the cabbage well, then spread the cabbage out on a baking sheet and gently pat dry with paper towels.
  • Pasting (optional): While the cabbage is brining, make the sweet rice flour paste. In a small saucepan, combine the rice flour with a cup of cold water and whisk vigorously to fully dissolve the flour. Gently heat to a simmer over medium-low heat, stirring frequently. (Be sure to scrape the bottom of the saucepan, as the rice flour has a tendency to settle there.) Simmer until the mixture thickens and becomes glossy and gelatinous, 2 to 3 minutes.
  • Saucing: Pulse the garlic and ginger in a blender. Add the apple, onion, fish sauce, salted shrimp and sugar and puree until everything is well broken down--no need to overdo it.
  • Empty the contents of the blender into a large bowl. (If you're using the rice paste, add it now and stir well, to fully incorporate.) Add the gochugaru to the bowl and mix well.
  • This is the point at which things get messy. Suit up with a pair of clean latex gloves. (Dish gloves-well-washed, of course-will do perfectly well.) Add the scallion and carrot to the bowl and, with your gloved hands, work it all together to coat the vegetables with sauce. Do the same with the cabbage, gently massaging sauce into cabbage.
  • Firmly pack the cabbage mixture into clean, quart-size mason jars, pressing as you go to remove any air pockets. Leave 1 inch of headroom in the jars to allow for expansion during fermentation. Press a small sheet of plastic wrap directly onto the surface of the cabbage and seal the jars tightly.
  • Fermenting: Refrigerate the jars, set on a plate to catch leaks. In a week, the kimchi will be fresh, very lightly fermented and pretty darn tasty. In two weeks, as the fermentation really kicks into gear, the kimchi will ascend to a whole other plane of awesome. Kimchi keeps for months, getting increasingly pungent over time. Dig in and enjoy it every step of the way.

PALOMA



Paloma image

Soon after I learned about this cocktail, I brought the ingredients to a family dinner at my parents'. The next time we got together, my dad had the fixings set out and ready to go. -Ian Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 5

Dash salt
1-1/2 ounces tequila
1/2 ounce lime juice
1/2 cup grapefruit soda or sparkling peach citrus soda
Lime wedge

Steps:

  • In a highball glass filled with ice, combine salt, tequila and lime juice. Top with soda. Garnish with lime.

Nutrition Facts : Calories 148 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

LESS IS S'MORES COCKTAIL



Less is S'mores Cocktail image

Provided by Cooking Channel

Time 6m

Yield 1 serving

Number Of Ingredients 7

Ice, as needed
1 ounce chocolate liqueur (recommended: Godiva)
1 ounce dark creme de cacao
2 ounces vanilla-flavored vodka
Chocolate syrup, for serving
Crushed graham crackers, for serving
Marshmallow fluff, for serving

Steps:

  • Shake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice.
  • Place chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers.
  • Strain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff.
  • Series: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)

CRISPY WHITE PIZZA



Crispy White Pizza image

Provided by Cooking Channel

Time 30m

Yield 1 serving

Number Of Ingredients 10

1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)
Nonstick cooking spray, as needed
1/3 cup fat-free ricotta cheese
1 tablespoon shredded part-skim mozzarella cheese
1/4 cup thinly sliced onion
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
4 thin slices plum tomato
4 fresh basil leaves, plus more for serving, optional
Grated Parmesan cheese, for serving, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.
  • In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.
  • Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.
  • Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.
  • Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.
  • Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

Nutrition Facts : Calories 200, Fat 3.25 grams, Sodium 930 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 17 grams, Sugar 7 grams

FUNKADELIC CHILI MAC



Funkadelic Chili Mac image

Provided by Cooking Channel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef-style soy crumbles
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/4 teaspoon ground cumin
5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
1/4 cup shredded fat-free Cheddar cheese
Cayenne pepper, optional

Steps:

  • To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
  • Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
  • Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!

Nutrition Facts : Calories 297, Fat 2 grams, Sodium 637 milligrams, Carbohydrate 55.5 grams, Fiber 9.75 grams, Protein 19 grams, Sugar 11.5 grams

PALOMARFA



Palomarfa image

Provided by Cooking Channel

Categories     beverage

Time 8h15m

Yield 1 cocktail

Number Of Ingredients 8

1 cup sugar
1/4 cup dried or fresh lavender
1 1/2 ounces reposado tequila
1 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
Pinch salt
1 1/2 ounces light beer
Lavender sprig, for garnish

Steps:

  • For the lavender simple syrup: Add the sugar, 1 cup water and the lavender to a saucepan and bring to a simmer over medium heat. Simmer until the sugar is dissolved; remove from the heat. Let the mixture sit overnight and infuse, and then strain into a jar. Store in the refrigerator for up to 1 week and try not to drink it alone.
  • For the cocktail: In a tall glass filled with ice, add the tequila, grapefruit juice, lime juice, 1/2 ounce lavender simple syrup and salt and stir. Top with the light beer, stir lightly and garnish with a sprig of lavender.

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