Kimbap

boston, savory

A few weeks ago one of my friends decided to make kimbap, a popular Korean dish that basically is a Korean maki roll. I have to admit, I’ve never really eaten any maki rolls that have cooked beef as a main component, but I have to say – it’s pretty good. Go ahead and give it a try – I bet you’ll like it too!

Ingredients:

10 sheets of nori (dried seaweed sheets)

3 cups washed sushi rice

1/2 lb ground beef

2 large carrots, julienned

2 large cucumbers, julienned

1 small package of danmoogi (Korean pickled radish, typically yellow), julienned

1 small package of pickled burdock root

2 large eggs

5 tbsp of sesame oil

2 tbsp soy sauce

3 tsp of salt

1 tsp pepper

2 cloves garlic

1 bamboo sushi rolling mat

To make:

1) Cook sushi rice, add 2 tbsp of sesame oil and 2 tsp of salt

2) Saute ground beef, drain fat, add 1 tbsp of sesame oil, 2 tsp soy sauce, 1 tsp salt, and 1 tsp pepper (this is Korean bulgogi)

3) Cook the 2 eggs into two flat omelettes then julienne

4) Place a sheet of nori on a sushi rolling mat

5) Top with prepared rice

6) Layer carrots, cucumbers, pickled burdock root, omelette strips, danmoogi, and bulgogi

7) Roll

8) Brush outside of roll with sesame oil

9) Coat sharp knife with sesame oil and cut into bite sized pieces

10) Enjoy!

Ingredients

Preparing

Unrolled

Rolled

Cut maki

* Note that this is only one of the many ways you can prepare kimbap – it’s also commonly made with tuna, cheese, kimchi, and basically anything else you might want to add – the combinations are endless!

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Tory Row

boston, savory

For the past six years my friends and I have walked past Tory Row in Harvard Square seemingly overlooking this little gem of a restaurant. Finally after trying their food now realize the error of our ways – it’s good — really good.

We’ve heard the talk about their bacon flatbread before and now we can confirm that it’s in fact worthy of all of the praise it’s gotten. It’s the perfect blend of smoked bacon, vermont white cheddar, baby spinach, and bermuda onion.

Bacon Flatbread

My friends and I can never turn down PEI mussels if they’re on the menu, so naturally we had to order them. *Are you starting to see our dilemma? Always truffle fries, always mussels…etc, etc. – it’s a vicious cycle*  Once again we were not disappointed. Ahh that garlicky broth with a hint of lemon sopped up with french bread…so good.

PEI Mussels

Some of our out of town friends were visiting so we felt compelled to also get the lobster roll. Nothing too special here – it was just okay, but the coleslaw was the highlight for me.

Lobster Roll

Overall we enjoyed our food and are more than willing to go back again. Next time you’re in Harvard Square don’t count this place out.

Tory Row: 3 Brattle Street

Simple lunch sandwich

savory

My version of the BLT sandwich (I just can’t do raw tomatoes). Layer the following: 1 piece of toasted whole wheat bread, a generous handful of baby spinach, sliced yellow pepper and cucumber, another  piece of bread with dijon mustard, bacon, and another piece of bread. Serve with a mixed green salad with a easy french vinaigrette (olive oil, red wine vinegar, balsamic vinegar, diced shallots, garlic, and dijon mustard). Simple and surprisingly refreshing for a quick lunch. Enjoy!

Bacon Sandwich

 

 

Summer Borscht (and it’s barely Spring)

savory

Summer Borscht

A meal that reminds you that warm weather will eventually come again (and I just bought a huge bunch of fresh dill)

Ina Garten’s Summer Borscht  (2006, Barefoot at Home)

Ingredients

  • 5 medium fresh beets (about 2 pounds without tops)
  • Kosher salt
  • 2 cups chicken stock, preferably homemade
  • 16 ounces sour cream, plus extra for serving
  • 1/2 cup plain yogurt
  • 1/4 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Champagne vinegar
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups medium-diced English cucumber, seeds removed
  • 1/2 cup chopped scallions, white and green parts
  • 2 tablespoons chopped fresh dill, plus extra for serving

Directions

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

The Salty Pig

boston, savory

This past weekend I finally got the chance to try The Salty Pig in Back Bay. I love cheese. I love trying new cheeses. I love eating cheese with cured meats. Simply put – this is the place for that.  They cure their own meats and constantly rotate through tasty local and European cheeses. Move out of the way camembert – I think I’ve found my new favorite cheese – Moses Sleeper from Greesboro, VT. I can describe it like how other people do – buttery, savory and bright- but come on – the average person can’t imagine that taste. Instead imagine a little Babybel Original cheese (with the red-rind like the kind from when you were little) and cross it with a soft ripened brie and a soft camembert and that is what Moses Sleeper tastes like. It’s so good. If you’re ever in the Back Bay stop by – this place is worth it.

Fried Mushrooms

Salty Pig Parts and Cheese

The Salty Pig Pizza

The Salty Pig: 130 Darthmouth St.