Saturday, January 9, 2010

A ton o' pics

Since moving to the new place, I haven't had a ton of internet access. So, here's a round up of pictures I've taken, starting with our last meal in the old place.

THE LAST SUPPER: Bibimbap in the basement

Officially retiring the wine bottle rolling pin. New one on it's way!

Frying up the bulgogi

Pan frying the dumplings, as had already packed the bamboo steamer (see below)


MMMM bibimbap!!(recipe to follow)


Ingredients for hummus

In action!! Fastest hummus ever!

Pie crust dough, just for something else to try

Flaky and delicious




Bibimbap (Korean rice bowl)
1 1/2 c cooked rice (traditional Koreans use whatever is leftover from the day before)
Any veggies of the following (about 1/4 c of each per serving - sliced matchstick style, sauteed lightly in vegetable oil or butter spray):
baby carrots, spinach, zucchini, onion, enoki mushrooms, shiitake mushrooms, daikon radish, bean sprouts
ground beef, pork belly or steak (korean bbq style) - about 1/3 c
1 egg, fried on the bottom
1 -3 TBS gochuchang (red pepper paste)

Drizzle 1 TBS sesame oil over rice, arrange vegetables in segments on top of rice, top with fried egg and the gochuchang. Stir to combine.

Hummus (adapted from the Cuisinart recipe book)
1 large can chick peas/garbanzo beans
2 cloves garlic
zest and juice of 1 lemon
3 TBS tahini, more to taste
1 tsp cumin
salt, to taste
2 TBS olive oil
5 TBS water
optional: small handful parsley, 1 tsp red chili flakes

In a food processor, chop the garlic, lemon zest, cumin until well combined.
Add chickpeas, tahini, olive oil, water and parsley if using. Pulse until smooth. Mix in salt and chili flakes, if using, to taste
Add more water and olive oil in small batches to desired consistency. Hummus should be smooth, but thick and creamy.

If you don't have a food processor, you can still make hummus. I use to use an old school mortar and pestle (you could use a heavy mixing bowl and a large spoon or other heavy kitchen tool) to mash up the chickpeas, then mix in minced garlic, the tahini, oil and water (hot water usually helped smooth things out). The hummus is a little chunkier, and if you have a blender (I had a terrible bullet blender), you can try to blend it a little smoother.

Dreaming? of all the new things I can make with my food processor!!

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