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Category: Vegetables

Crunchy Gochujang Fennel

Crunchy Gochujang Fennel

Crunchy Gochujang Fennel

 

1 large fennel bulb, stems and dark green parts removed

Kosher salt

1 ½” piece ginger, peeled, finely chopped

1 small garlic clove, finely chopped

2 T. gochujang (Korean hot pepper paste)

1 T. plus 1½ tsp. unseasoned rice vinegar

1 T. honey

1 T. toasted sesame oil

1½ tsp. gochugaru (coarse Korean hot pepper flakes)

1½ tsp. toasted sesame seeds

 

Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise ¼” thick. Cook in a large saucepan of boiling salted water until just beginning to soften and turn translucent, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain; pat dry with paper towels. Whisk together ginger, garlic, gochujang, vinegar, honey, oil, gochugaru, and sesame seeds in a medium bowl. Add fennel and toss to coat; season with salt. Do Ahead: Fennel can be made 4 days ahead. Cover and chill.

Charred Shishito Pepper

Charred Shishito Pepper

Charred Shishito Pepper

 

1 T. safflower oil (or other high-heat cooking oil)

12 ounces shishito or Padrón peppers, washed and dried well

Flaky sea salt, such as Maldon

 

In a 12-inch cast iron skillet, warm the oil over medium heat until shimmering. Add peppers and cook, tossing frequently with tongs, until soft and blistered in many spots, about 10 minutes. Sprinkle with lots of flaky sea salt and serve (with spicy mayo if you like).

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

 

2 medium carrots

1 daikon radish (use about a 1:1 ratio of carrot to daikon)

1 T. toasted sesame oil

1 T. rice vinegar (see notes)

1 large garlic clove grated or minced

1 1 inch piece of ginger peeled and grated

Salt & Pepper to taste

1 T. sesame seeds

 

Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, ‘shave’ slices of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler to slice away from your body. Place these in a large bowl. Make the dressing: In a small bowl, combine the sesame oil, vinegar, minced garlic clove, and grated ginger. Add some salt (1/4 – 1/2 tsp.) and pepper to taste. Combine the dressing with the sliced daikon and carrots, add the sesame seeds, and mix well. Serve immediately or refrigerate for up to 24 hours.

Brown Sugar Glazed Onions

Brown Sugar Glazed Onions

Brown Sugar Glazed Onions

 

2 cups pearl onions fresh peeled or frozen

1/4 cup salted butter

2 sprigs fresh thyme

1/2 cup chicken broth

1/4 cup brown sugar

3 T. apple cider vinegar

 

In a medium skillet, melt butter over medium low heat until it just sizzles. Pour in onions, add thyme and sauté about 4-5 minutes until they begin to brown. Add chicken stock and let simmer until about half. It should be a bit syrupy. Add brown sugar, and apple cider. stir and mix to coat well. Pour into small casserole dish and serve immediately, or cover with foil and set aside for later. To reheat place in a 350 oven, covered with foil for about 20-25 minutes. NOTES: To peel fresh pearl onions, trim off root end and place onions in a large heat proof mixing bowl.  Bring enough water to cover onions to a boil.  Pour over onions, and let blanch for about 30 seconds, using a slotted spoon transfer onions to a bowl filled with ice. With your fingers, pinch the root end of the onion, which should slip off the outer peel. If not, use a paring knife to remove it.