Korean-style short ribs – A small batch

IMG_20171020_074952_561

aka LA Galbi or Kalbi

1 lb thin-cut short ribs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar or mirin
2 cloves garlic, grated
1 inch fresh ginger, grated
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame seeds
pinch black pepper
red pepper flakes or chili sauce to taste (optional)
2 scallions, thinly sliced

Soak the ribs quickly in cold water, changing the water a few times to remove any loose bits of bone and dust

Mix all the ingredients together, except the scallions, in a zip-top bag
all ribs to the bag
marinate overnight in the refrigerator

Traditionally the ribs are grilled, but I broil mine.

Preheat the broiler
lay the meat in a single layer on a foil-lined broil pan
cook until the ribs are slightly charred and caramelized, 5 to 6 minutes
flip them over and cook for an additional 3 – 4 minutes

Be sure to set a timer, there’s a fine line between charbroiled and burned.

Garnish with scallions

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October 20, 2017 at 4:28 pm Leave a comment

Texas Chocolate Sheet Cake – A small batch

sheetcake

Well, actually a quarter-sheet cake for a small batch. Most pans measure 12”x 10”, while some others are 13”x 9”. It’s not a fussy recipe, so I don’t think it matters much. 

I was pleasantly surprised to find out how moist the  cake actually was.

First the cake…
1 cup AP flour
3/4 cup sugar
pinch of salt
1 stick (4 ounces) unsalted butter, melted
3 tablespoons unsweetened cocoa powder
1/2 cup boiling water
1/4 cup full-fat plain yogurt
1 egg, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon vanilla

…then the frosting
1 stick (4 ounces) unsalted butter, room temperature
3 tablespoons cocoa powder
3 tablespoons full-fat plain yogurt or sour cream
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar

Preheat the oven to 350°F

Lightly spray a quarter-sheet pan with cooking spray, line it with parchment paper and spray again, then set aside

Mix boiling water and cocoa in a small bowl and set aside
combine the rest of the cake ingredients before adding the boiling water and cocoa mixture
mix very well and pour into the prepared pan

Bake cake for 15-18 minutes, or until a toothpick inserted comes out clean

While the cake bakes, make the frosting
mix all the ingredients together until well-combined and smooth

When the cake comes out of the oven, test with a toothpick that is inserted and comes out clean
immediately pour the frosting over the cake, spreading it evenly with a spatula

Cool for at least 30 minutes before serving

August 27, 2017 at 4:13 pm Leave a comment

Mushroom, Leek, and Cabbage Galette

Source: Mushroom, Leek, and Cabbage Galette

July 16, 2017 at 3:38 pm Leave a comment

Schnitzel – A small batch

Source: Schnitzel – A small batch

July 9, 2017 at 7:03 pm Leave a comment

French Toast – A small batch

IMG_20170705_183442_325

Just in case there’s someone out there that needs a refresher.

1 or 2 slices of bread
1 egg
2 tablespoons milk
splash of vanilla
pinch of cinnamon

Mix the egg, milk, vanilla, and cinnamon in a shallow container
dip the bread into the custard, allowing it to absorb most of it
pan fry in a little bit of butter or oil, until well browned

Serve with sugar, syrup, and or fruit

 

July 7, 2017 at 9:32 pm 2 comments

Thai Style Sticky Rice with Mango – A small batch

mango

1/2 cup glutinous (sweet) rice
1 mango, peeled and cubed (I prefer the golden Asian variety)
1/2 cup coconut milk
pinch of salt
1 tablespoon sugar
sprinkling of sesame seeds, optional
parchment paper

Soak the rice overnight

Prepare a steamer over boiling water lined with parchment paper

Drain the rice and spread it out in the lined steamer
steam the rice, covered for 20 minutes

In a microwave-safe bowl, heat up the coconut milk for a minute
add the salt and sugar
heat again for another minute
stir to make sure sugar and salt are dissolved
set aside

When the rice is cooked, transfer it in to a bowl
pour the hot coconut milk over the rice (reserve a tablespoon or so for garnish)
mix well with the rice
keep stirring until it becomes a thick consistency
the rice will slowly absorb all the coconut milk

Allow to cool to room temperature
serve with a garnish of the reserved coconut milk syrup and sesame seeds

July 4, 2017 at 2:27 pm 2 comments

Simple Fruit Tart for One or Two

Source: Simple Fruit Tart for One or Two

July 3, 2017 at 3:21 pm Leave a comment

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