This sauce is the base for two of
our more popular dishes.
¼ C (70 g) Korean pepper paste
4 T (35 g) Sesame oil
4 T (44 g) Sugar
4 T (48 g) Water
4 T (35 g) Roasted sesame seeds
2 T (20 g) Yellow miso
6 t (30 g) Rice wine vinegar
4 Garlic cloves, peeled
Combine all of the ingredients in
the blender and process til smooth.The
seeds may remain in the final sauce. Adjust to taste.
Korean braised elk shank
6 elk shank (Other shanks can be
used if elk is not available)
2 C Korean sauce
Heat roasting pan on stove top while
pre-heating oven to 325ºF.Add a light
coating of oil to the bottom of the pan and bring to just smoking.Season the elk with salt and pepper.Add the meats cut side down and sear until a
nice dark brown crust forms.Turn the
meat and crust the other side.Pour
sauce over the browned meat, cover with foil, and bake in the oven for one
hour.After one hour has passed, lower
the oven to 225ºF and continue baking for at least 3 hours or until the meat is
fall-off-the-bone tender.Add sauce as
necessary and salt to taste.Serve with
Korean Cauliflower Salad
2 Cauliflower heads
2 C Korean sauce
Heat oven to 375ºF.Coat heavy duty baking sheet with cooking
oil.Cut the cauliflower in ½” slices
trying your best to keep the slices intact although they will inevitably
crumble.Lay the slices single depth
across the pan.Coat with more oil – be
generous not healthy!Bake for 20
minutes.Turn the cauliflower over (this
is why we try to keep it in big pieces) and bake an additional 20 minutes.Turn one more time and continue cooking until
the cauliflower becomes dark brown.Near
the end, brush the Korean sauce generously over the cauliflower and return to
the oven for 5 more minutes.Lightly
salt and serve.
As an organizer for this year's eGullet Chocolate and Confections Workshop in Vegas in May I'm starting to get samples sent to me, and every now and then one stands out as something really special to play with.
Fresh Origins sells microgreens, edible flowers, and crystalized herbs. The fennel is knocking my socks off and I can't wait to work them into my pastry and savory dishes. Essentially flavored sugar, the texture is light, not dense, and the flavors and colors are bright and clear. The ingredients show them at cane sugar but I'd love to have them use isomalt and offer a less sweet version. Either way - cool stuff.
We always dreamed of this moment but never thought it would really happen. I mean, how can anyone find a restaurant as remote as ours. We're 3 hours to anywhere and no airport in site. We're not on the way to anything!
But somehow we got on the semifinalist list for Best Chef - Southwest. Honored. Humbled. Proud.
In sauce pan, warm the honey and
soda.Once dissolved add the Crisco and
warm til fully melted.Add the sugar and
stir until dissolved.Transfer to the
bowl of a mixer and when at room temp add eggs one at a time paddling just
until incorporated.Add the flour
gradually and paddle just until homogenous.
Divide dough into seven equal
portions of 160 g each, cover with saran.
On silpat or parchment, rollout each
dough to desired shape (it doesn’t have to be perfect because the cake will
expand as it bakes.I did three
rectangles of 4”x10” on each baking sheet.Cover the dough with a second Silpat or parchment and set a second
baking sheet on top to weigh them down – this will give you uniform flat cake
layers.Bake at 350º for about 10
minutes until lightly browned.When all
six layers are baked and cooled to room temp, bake the final dough darker than
the first about 18 minutes.Pulse that
into decorative crumb.
260 g Superfine sugar
500 gSour cream
Combine both in mixer and whisk on
high until soft peaks.Spread 125 g of
cream mixture on each layer and top with next layer of dough, repeating until
stacked finished with the cream.Sprinkle the decorative crumbs on the top layer.Rest all in fridge overnight to allow
*My concern with butter is that
margarine or Crisco will leave the cake softer than butter, and I’m not yet sure
how much soaking from the filling will effect the dough.
**My variations – a splash of vodka
in the cream; fresh blueberries