BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘kimchi

Off the Wagon, with Homemade Pasta, Bread and Beer

with one comment

Homemade Pasta by Chef Intaba at Fireworks Restaurant.

Told you the gluten-free thing wouldn’t last. This weekend, I indulged in yeasty bread, Block 15 beer (including a sweet-tart, heady, Belgian-style “Cherry Quad,” with 11 percent alcohol) and homemade pasta from Chef Intaba. She had scraps from her manicotti shells she couldn’t use, which made perfect eggy and soft, makeshift lasagna sheets. Though they didn’t hold their shape or get those crispy edges, they still made an easy Swiss Chard Lasagna, perhaps my favorite vegetarian lasagna recipe. Blanching imparts the chard with a sweetness, while it still stands up more sturdy than spinach, with none of the bitter taste of other greens.

Definitely feel a bit more distress in the belly as it tries to digest wheat again. I hope avoiding gluten doesn’t make it even more painful for the body to break down once you resume consumption. You know, how vegetarians throw-up upon eating meat after years of abstention. Everything in moderation–the middle path–that’s me.

Fall apart Swiss chard lasagna: don't judge it on the looks!

Started with a Salad: Yummy Kimchi-Marinated Apples with Arugula and maple yogurt, ala David Chang.

Advertisements

Written by baltimoregon

January 18, 2010 at 1:28 am

Fermenting Cabbage: Kraut and David Chang’s Kimchi

leave a comment »

My kraut of red and mostly green cabbage.

Less than three weeks later: fermented kraut.

Shredded cabbage in pickle crock on day one.

Fermenting and pickling are my favorite of the food preservation arts. Fermenting especially, because there’s no cooking up a brine, stuffing jars, water-boiling them. I love raw fermentation, where all you do is salt and submerge the chopped vegetables in their own juices, and then the naturally-present lactobacillus bacteria transform the vegetable sugars into lactic acid, the vinegar-like natural brine that preserves your kraut.

I started fermenting my kraut about Nov. 7, so I could connect with the great Baltimore Thanksgiving tradition. Of course, I never made sauerkraut in Baltimore nor did I ever have Thanksgiving there, but I love Gertrude’s (site of our rehearsal dinner) and meant to attend their kraut festival. So I was thrilled to find Gertie’s recipe for Sauerkraut and Apples (tips on fermenting your own kraut here). The uptown version, with dry champagne and fresh ginger, graced our Thanksgiving table. The clean tang of the kraut helped undercut the grease and heaviness of the rest of the meal. Plus, those tangy probiotic bacteria (like the ones present in yogurt) really aid in digestion. Another secret to the kraut: we sauteed it with the maple-cured, applewood-smoked pork belly I just cured with Intaba at the restaurant.

Curing the pork belly with salt, brown sugar and maple syrup.

After a week of curing, plus an hour of smoking: bacon!

 

 

 

 

 

 

 

 

 

 

The same day I made kraut, I also made garlicky, gingerly, salty-sweet Napa cabbage kimchi, with the recipe from hip chef David Chang of Momofuku fame. I still need to make his Fuji Apple Salad with Kimchi, Smoke Jowl & Maple Labne before we eat all the kimchi in the fridge. If only we’d smoked some pork jowl with our bacon.

My Napa cabbage Kimchi, based on Momofuku's recipe. It does a number on your breath!

Written by baltimoregon

November 29, 2009 at 11:58 am

%d bloggers like this: