MAK KIMCHI
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
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
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
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
Provided by Cooking Channel
Time 6m
Yield 1 serving
Number Of Ingredients 7
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
Provided by Cooking Channel
Time 30m
Yield 1 serving
Number Of Ingredients 10
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
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
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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