Water kimchi

Fresh and crispy kimchi in a mild broth.


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In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi, mul kimchi in Korean(동치미. This type of kimchi is milder and not made with any seafood flavouring. Water kimchi can also be made with many different vegetables, but this one is what I know best. This kimchi was served at my favorite lunch place when I lived in Pusan South Korea. They served a quartered napa cabbage in its brine and then they cut it up in to smaller pieces with a pair of scissors at the table.

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In this recipe I used regular radish instead of daikon and a firm crunchy pear instead of asian pear. The neighbourhood store does not have these two Items in stock, Besides the pink skin of the radish gives the brine a nice color.
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INGREDIENTS

Brine

5 cups water
1 Tbsp coarse salt
1 tsp white sugar
1 Tbsp gochugaru, red pepper flakes, you can skip this ingredients.

Vegetables

2 napa cabbage quartered
2 Tbsp coarse salt

Seasoning

10 red radishes
1 asian pear (2 cups), cut into cubes
5 garlic cloves, thinly sliced
1 inch ginger, thinly sliced
3 scallions, cut into 5 cm sticks
2 chili pepper, thinly sliced

INSTRUCTIONS

Quarter  napa cabbage  and place in bowl cut side up.
Sprinkle 2 Tbsp salt and let sit for 30 minutes

In the mean time, make the brine by mixing salt and sugar in water and mix to dissolve. Then add gochugaru and let sit for at least 15 minutes.

Cut remaining seasoning vegetables and fruit and combine together in large bowl.

Squeeze excess water from cabbage but DO NOT rinse. Then combine with seasoning vegetables.

Place into air tight container

You can strain gochugaru/chili flakes from the brine or leave it in,  pour the liquid over the vegetables

Seal air tight and let sit in room temperature for 1-2 days for fermentation

Transfer into refrigerator and enjoy for up to one month

We enjoyed this for lunch with korean style meat patty and a few extra side dishes.

 

Greek salad

 

Γεια σας, τι κάνεις, εδώ είναι μια νόστιμη ελληνική συνταγή σαλάτας

Quick and healthy salad

Over the years I have encountered Greek salad on quite a few menus. A simple salad consisting primarily of tomatoes, cucumbers, onions, peppers, olives, feta cheese and oregano. Sometimes I also had it served with lettuce, but not when I was in Athens.

Continue reading “Greek salad”

Crunchy sweet potato fries

Have you tried to make crispy sweet potato fries? No matter how many times you google you can’t seem to find THE right recipe and many of the recipes are almost the same.

Sweet potato fries

When baking or frying sweetpotatoe you might get a stiffer outer layer that soon softens, but it is not crunchy. The reason for this is that sweet potatoes does not contain the same tye of starch as the regular potato does, so to get the strips nice and crunchy you need to cheat a bit.

Continue reading “Crunchy sweet potato fries”

Rose potato au gratin

Let the children play in the kitchen and one day they will become wonderful cooks or even great chefs.

This little collaboration we did for lunch, turned in to potato au gratin. You have to slice the potatoes thin anyway so instead of just piling them up in a oven proof dish I thought her how to make roses. These are cute and tasty little side dishes with any kind of meat  or eaten just by itself.

With a potatoes, a hand held mandolin and a few more ingredients we set out on this little endeavour. I have not written down any measurement because it all depends on the size of your dish.

New potatoes, scrubbed clean
Heavy cream
Salt to taste
Freshly ground pepper
some garlic powder
Grated cheese
Finely chopped red onion
Fresh thyme sprigs for garnish

Preheat the oven to 200 C/400 F.

Slice your potatoes into thin slices with a mandolin or cut thin with a knife and arrange the slices in your dish or dishes.

Combine the cream with salt, pepper and garlic powder mix and pour it over the potatoes.
Sprinkle with finely chopped onion and grated cheese, then put some fresh thyme on top.

Cover the dish/dishes with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more.

Garnish with some more fresh thyme before serving.

I made a pie with a meat sauce and topped it with the scalloped potatoes and this also with the spiral rose pattern.

Kimchikraut

Kimchikraut, what is that? You might think:D
It is just finely sliced cabbage and grated carrots  fermented with Korean flavours.
I thought to make some garnish for a sandwich that I am going to make later.
This yeld about 2 cups finished product:
1/2 finely cabbage
3 shredded carrots1 dl sea salt
Clean water
5-6 crushed garlic cloves
1 tsp finely grated ginger
1 tsp sugar
2 tsps shrimp paste
1-5 tablespoons Korean chili flakes / or regular chili flakes
4 spring onions
chopped chives

Combine vegetables and salt in a bowl to extract water for about 30 minutes.

Submerge the vegetables in cold water for about 2 hours, then rinse well and drain
Put vegetables in a colander and rinse well and allow it to drain.

Mix the remaining ingredients together except the scallions and chives. Add this paste to the rinsed and dried vegetables in a mixing bowl, with a gloved hand mix everything together. Lastly sprinkle the scallions and chives n top and mix them in with the rest.

Place the vegetables in sterilized jars.

Leave the jars for 1-5 days, you can see that it starts to bubble and the build-up liquid and the liquid may seep out.

Give the Kimchi some daily attention, push any vegetables down with a clean spoon and make sure that the vegetables are submerged in the liquid that is building up.This might releases small amounts of gases that builds up during fermentation.

Taste the kimchikraut during this process and when the flavors is as you want it, put the jars in your fridge. You can eat it right away, but it’s probably best a week or two later.

 

Mint and parsley salad

2 dl chopped parsley
1 dl chopped mint
1/2 red onion
1 tomato
Juice of 1/2 lemon
2-3 tablespoons olive oil
Salt and pepper as desiredIf you use parsley as steam it lightly or warm it up in the microwave for about 30 seconds.
Leaf parsley has a little stiffer leaves than krusperille.
Cut the onions into thin slices and chop up the tomato.
Mix all ingredients together and leave it to soak for a bit.persille- og myntesalat
2 dl hakket bladpersille eller kruspersille
1 dl hakket mynte
1/2 rødløk
1 tomat
Saften av 1/2 sitron
2-3 ss god olivenolje
Salt og pepper etter ønske
Hvis du bruker bladpersille så damp den lett eller varm den opp i mikroovnen i ca. 30 sekunder.
Bladpersille har litt stivere blader enn krusperille.
Skjær løken i tynne skiver og hakk opp tomaten.
Bland alle ingrediensene sammen og la den stå å godgjøre seg litt.

Tzatziki

Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes.

½ a large cucumber, unpeeled

1½ cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

1 tbsp chopped fresh dill

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

½ teaspoon salt

Grate the cucumber, sprinkle it with salt, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.

Mix cucumbewith the rest of the ingredients and let it sit in the fridge for an hour or two before serving.

Colorful Thai coleslaw

Green papaya salad agj

This salad is based on a Thai green papaya salad, but in this one I only use green papaya,red cabbage and carrots. So that is why I called it a slaw.

This salad is nice with a lot of different Asian dishes.

Gotlands hidden gems

Bourgogne truffles, Gotland, Sweden, Sverige, Luksus, Tuber, Tryffel, Trøfler, analizagonzales.com

On a little Island in the Baltic sea the ground have been hiding more than historical viking treasures. During the 1980’s summer truffles was found, others may know them as Burgundy truffles. Limestone, high ph levels in the soil, hazel and oak forests and the unique micro climate that this Baltic island has is what gives the truffles optimal growth.

This post was first written for Feelgood magazine in Norwegian

It was not untill the last century that truffle discoveries was recorded in Gotland and three of them as late as 1997. After analyzing the truffles mutation rate it is believed that truffles have existed on Gotland for as long as hazel trees has been growing there, for about 8000 years .

The truffle adventure began when Elsa Bohus-Jensen, a retired biology teacher and fungus expert got a tuber for identification, but since it was very immature, it was difficult to say which fungal species it was. She knew where the tuber was found and visited the yard owner Eva, who had been cleaning her yard of weeds and roots. With the roots she pulled up loads of bulbs. Eva showed Elsa a picture of a bucket filled with round black objects and when Eva was asked what she had done with them, she said she had thrown them on the compost heap.

analizagonzales.com

Once a year during fall The Gotland Truffle Academy arrange a truffle work shop and in Visby they celebrate this with a truffle festival. To this event guests and participants from all over the world come to learn more about truffles, how to grow, how to use, how to find and specially to savour the tubers. This years a truffle farmer had come from New Zealand to lecture about growing truffles.

Bourgogne truffles, Gotland, Sweden, Sverige, Luksus, Tuber, Tryffel, Trøfler, analizagonzales.com

The work shop is rounded up with pomp and circumstance where the new members are initiated into the academy by the Grand Master of the Academy or as they say The Grand Truffle at a ceremony in Visby Cathedral.  The initiation is followed by an exclusive dinner where each dish is prepared by a Gotland restaurant and their chefs. And yes they have used truffles in every dish.  Lagotto Romagnolo, Bourgogne truffles, Gotland, Sweden, Sverige, Luksus, Tuber, Tryffel, Trøfler, analizagonzales.com

How to find truffles

When going on a truffle hunt you better bring someone to help you sniff them out, the tubers that grow under ground cam be as deep as half a meter below the surface. Originally pigs were used for this purpose, but they ate more than what the hunter could retrieve. To day you can teach most dogs to sniff out truffles. The traits the dogs need to possess are that they have a good nose and love to dig. The moste popular dogs for this purpose is a Lagotto Romagnolo. But as mentioned you can use other types of dogs and I heard a funny story from Gotland about a truffle enthusiast who’s trusty companion was a Cavalier King Charles Spaniel. The dog could sniff out the truffles but did not like to dig, she would place her paw on top of the spot and indicate to her owner that she could start digging on the spot she has marked.

On the picture above and below  you can see Bruno the Lagotto Romagnolo who came on the truffle hunt with us.

Bourgogne truffles, Gotland, Sweden, Sverige, Luksus, Tuber, Tryffel, Trøfler, analizagonzales.com

“Truffles ar round fungus things that grow underground and does not taste anything” Martine 10 years old.

The truffles itself does not taste anything, the tubers aroma is what they are sought after, truffles are known to enhance your dishes, grate or thinly slice some on top.

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Parmesan and truffle fries

Truffle fries, recipe, analizagonzales.com, potatoes, truffles, Parmesan cheese

 A day or two ahead infuce some good quality oil with some piceses of truffles about
1 dl neutral oil 1 tsp grated truffles or just get ready made truffle oil
Ingredients

3 large potatoes (about 2 ½ pounds)

1 tablespoon salt

½ teaspoon freshly ground black pepper

2-4 tablespoons truffle oil (see note above)

¼ cup freshly grated parmesan cheese

Oil for frying

Instructions
  1. Pre heat oven to 200 C
  2. Leave the skin on the potatoes and cut them into strips.
  3. Put the potatoe strips in a bowl with ice-cold water to draw out the starch of the potatoes. The water will get a little murky, repeat this process a few times until the water gets clear.
  4. Drain and dry off the potatoes
  5. Fry them in oil
  6. When finished remove from oil and toss them in truffle oil
  7. Put the fries on a baking tray and bake them in the pre heated oven for a few minutes
  8. Take them out of the oven, put them on a serving plate and drizzle with grated parmesan and truffles

 

Analiza Gonzales Jenssen