Spicy Roasted Pumpkin Soup With Whipped Tofu - Soups. Ingredients 1 medium- size sweet pumpkin, about 4 pounds Kosher salt and freshly ground black pepper 3 tablespoons grape seed oil 4–5 cups chicken stock 2–4 tablespoons Sriracha hot sauce, to taste 2–4 tablespoons honey, to taste 1/2 teaspoon Japanese seven-spice blend (shichimi togarashi) 8 ounces soft or silken tofu 1 1/2 tablespoons sherry vinegar Garnish: 1 bunch scallions, green and white parts finely chopped Instructions Preheat the oven to 400 degrees.
Cut the pumpkin in half and remove the seeds and pulp, reserving the seeds. Season the pumpkin with salt and pepper, and drizzle each half with 1 tablespoon grape seed oil. Place the pumpkin on a baking sheet and roast for about 1 1/2 hours or until golden brown. Remove from the oven and allow to cool. Meanwhile, toss the cleaned pumpkin seeds with 1 tablespoon grape seed oil and 1 teaspoon salt, place on a baking sheet, tray and bake in the oven for 20 minutes, or until the seeds are crispy, dry, and golden. Soy-Braised Short Ribs - Main Courses. Ingredients 1/2 cup light soy sauce 1/2 cup pear or Fuji apple juice 1 tsp. toasted sesame oil 10 generous grinds black pepper 4 bunches scallions, chopping the white part (save top 2 inches for garnish) 1/4 cup mirin 4 garlic cloves, smashed 5–7 lbs. bone-in short ribs, cut into 2-inch segments and trimmed of excess fat 8 oz. baby carrots, peeled 8 oz. mu (Korean radish) or daikon, peeled and cut into 1-inch chunks 1 cup cleaned, roasted chestnuts Garnish: 3 eggs, whites and yolks separated 2 tbs. roasted pine nuts Instructions In a saucepan, add the soy sauce, fruit juice, sesame oil, pepper, chopped scallions, mirin, garlic, and 3 cups water, and bring to a boil.
In a large pot, add the trimmed short ribs and immerse in soy liquid. Remove the meat and place in a bowl. In separate bowls, whisk the egg whites and egg yolks. Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl. Questions By adampearse on 2/25/2013 By wavsurfer on 11/22/2010. 18 tricks momofuku can teach you about simple cooking. I read a lot of cookbooks. I love them. But it’s not often I get excited about restaurant cookbooks written by chefs. Sure there are the exceptions, like the Moro series and Sean Moran’s wonderful Let it Simmer, but mostly I’m happy to pass on fancy chef-type books. Even if they are beautifully presented. So when I found myself in a bookshop in New York, I was a little surprised that the Momofuku book was the one that followed me home. I absolutely loved all the Momofuku restaurants.
And the thing is, I loved the book just as much, if not more. And then we have the sprouts. What is momofuku? Momofuku is a group of restaurants based in New York owned by David Chang, a Korean American. According to the book, the restaurants aren’t easy to classify. And I love the idea that they are really just in pursuit of ‘deliciousness’. 18 tricks momofuku can teach you about simple cooking 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 12. 13. 14. 15. 16. 17. 18. But I’m serious. 1. 2. 3. 4. 5. 6. With love, Jules x. Fluke (Momofuku Ko) - Momofuku Recipes. Fluke with Buttermilk, Soy & Poppy SeedsServes 8 You've had the salty pig chip. And the buttery English muffin. Now it's time for raw fish. We cycled through a few ideas before this one, but when it came together, it was a clear winner: not too weird (in fact, the buttermilk and hot sauce have a Buffalo wing kind of thing going on — the night we made it for the first time, a couple weeks before Ko was set to open, we ate all the extra buttermilk dressing drizzled onto baked potatoes) and very simple looking.
If you can't find great fluke for the dish, substitute similarly sliced diver scallops. Buttermilk Dressing (recipe follows)•Two 10- to 12-ounce (280- to 360-gram) skinless fluke fillets •4 teaspoons (12 grams) Shiro Shoyu Vinaigrette (recipe follows) •2 teaspoons (7 grams) poppy seeds •2 tablespoons 1-inch-long chive batons •Maldon salt 1. 2. 3. Buttermilk Dressing Makes ½ cup Whisk together the buttermilk and sour cream in a small bowl. Shiro Shoyu VinaigretteMakes about 1/4 cup. Momofukus Pork Buns Recreated By The British Larder Recipe. Ginger Scallion Noodles (Momofuku Noodle Bar) - Momofuku Recipes. Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. Ginger scallion sauce is one of the greatest sauces or condiments ever.
Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles — lo mein, rice noodles, Shanghai thick noodles — and you're in business. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with.
For real. Ginger Scallion Sauce Makes about 3 cups Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Next Fluke (Momofuku Ko) Momofuku Milk Bar's compost cookies recipe: Culinary SOS. Dear SOS: Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku? Thanks for taking requests! Wenise Wong Los Angeles Dear Wenise: These cookies are like taking every single one of my favorite snacks and packaging them in a simple, compact, magical treat. Chocolate chips, butterscotch chips, coffee, graham cracker crust, pretzels and even potato chips are tossed in with a rich cookie dough to turn out something truly inspired.
I'll never look at another cookie in the same way again. Momofuku Milk Bar's compost cookies Total time: 1 hour, 20 minutes, plus chilling and cooling times Servings: This makes 15 to 20 cookies Note: Adapted from Momofuku Milk Bar in New York. Graham crust 1 1/2 cups (190 grams) graham cracker crumbs 1/4 cup (20 grams) milk powder 2 tablespoons (25 grams) sugar 3/4 teaspoon (3 grams) kosher salt 1/4 cup (1/2 stick) melted butter, more if needed 1. 2. 3.
Compost cookies 1. Gilt Taste. Cornflake-Chocolate Chip-Marshmallow Cookies Recipe | Cooking | How To | Martha Stewart Recipes. Chicken Miso Ramen Recipe. May 6, 2010 I know you’re probably wondering, when is she going to get back to the Momofuku stuff? Don’t worry, I haven’t forgotten about Chang and his crazy recipes, in fact, I just received my sample size of Activa meat glue in the mail. Meat glue equals Brick Chicken and whatever other weird and wondrous meat monstrosities I can come up with for Meat Glue Week. In the mean time, I’m still recuperating from my lingering cough with my seemingly endless chicken soups. Chicken ramen, the instant kind, is my kind of trashy comfort food. I still love chicken ramen though. Chicken miso ramen can be as simple as noodles topped with chicken broth with a spoon of white miso stirred in, or it can be as complex as home made broth and carefully thought out toppings.
Chicken Miso Ramen RecipeServes 2 Optional Garnish: sliced green onions nori sesame seeds Heat up your chicken stock and gently stir in the miso until it is mixed in. Bring a pot of water to boil for the eggs. Momofuku Pork Buns. January 23, 2010 pork buns If Momofuku is famous for one item it’s the steamed pork buns. There’s been a lot of hype about the pork buns, even if they were an “eleventh-hour addition” to the menu. Chang himself admits that the buns are “a take on pretty common Asian food formula: steamed bread + tasty meat = good eating.” Roasted pork belly, buns, quick-pickled cucumbers, hoisin, green onions Maybe it was because I was really hungry, or maybe it was my giddiness at staying another night in NYC, but that first Momofuku pork bun was so perfect.
Gratuitous pork belly shot The buns are ridiculously addictive, simple and satisfying. Hand-held satisfaction Flip open your buns, spread some hoisin on both sides, cucumbers go on the bottom half, the top half gets a sprinkling of green onions then slices of roast pork belly are nestled in the middle. Pork buns for two Damn you pork buns, I want to eat hundreds of you and fall into a food coma. close up of pork buns. Momofuku Milk Bar Peanut Butter Cookies | BakeNQuilt.com. Back in November I checked out the Momofuku Milk Bar cookbook from the library. I made a couple of the recipes, but it proved to be a popular library book and I was not able to renew it.
Since there were cookie recipes I still wanted to make, I put the book on hold and just recently was able to check it out again. This time, I decided to try making peanut butter cookies. Like many of the recipes in this book, this one required making another recipe first. In this case, the recipe within a recipe was for peanut brittle. Momofuku Milk Bar Peanut Butter Cookies Author: BakeNQuilt.com adapted from Momofuku Milk Bar by Christina Tosi Recipe type: Dessert Cook time: Total time: Serves: 15-20 Make the brittle: Line a sheet pan with a Silpat (parchment supposedly won't work for this).
Kosher salt is a larger grained salt and is less salty than the same amount of table salt. Related posts: Momofuku Milk Bar’s Crack Pie | Spache the Spatula. After seeing this pie just about everywhere across the blog-o-sphere for the past couple of months, I finally got around to making it myself. So, does it live up to all the hype? Oh you bet, and then some! In fact, Mikey proclaimed that this pie was the best thing I have ever baked- and I bake A TON! Before the pie was even remotely finished I knew it was going to be a winner. I made the pie to bring to Mikey’s parents’ house for dinner the other night and they loved it.
Everything about this pie is sheer perfection- the sweet, crunchy crust, the ooey-gooey filling, the whole package! But, it is rich (and so not healthy considering it includes 3 1/2 sticks of butter, heavy cream, and a kajillion tons of sugar) so I recommend starting with a very tiny piece and going from there. Momofuku Milk Bar’s Crack Pie makes 2 10-inch (though I used 9 1/2-inch dishes and it turned out great) pies, 8 slices each ingredients: cookie for crust: crust: filling: other: make the cookie for the crust: Pork Buns with Pork Belly or Pulled Pork Shoulder | Spache the Spatula. Recently, I got my hands on the Momofuku cookbook, and I have kind of been going crazy making everything in it. I am seriously in love with each and every recipe! This recipe that I’m sharing with you is a variation on their Pork Bun recipe. I did not make my own buns, though the recipe is in the book, mostly because I was too busy spending a week making the ramen (which I will be sharing with you later and also utilizes both of these meats!).
Also, I filled my buns with both the pork belly (as indicated in the recipe), as well as the pulled pork shoulder recipe elsewhere in the book. These mini sandwiches are seriously amazing… to the point that I actually don’t know how to put it in words! The quick-pickles add a nice, sweet-salty crunch that pair with the rich, succulent meat perfectly! While the meats are time-consuming to make, the recipes are insanely easy. Pork Buns recipe slightly adapted from from David Chang’s Momofuku for 1 bun (but repeat as many times as you want!)
Ingredients: The Momofuku Cookbook's Kimchi Stew with Rice Cakes. "Chang's crowning touch is his addition of rice cakes made with glutinous rice. " The Momofuku cookbook is a joy to read and cook from for a lot of reasons, but as an Asian cook, I can especially relate to the idea of reinventing childhood dishes for modern tastes. With love and willpower, immigrant mothers manage to feed their families for very little, though doing so doesn't always produce the most palatable results. In his discussion of his recipe for Kimchi Stew with Rice Cakes, David Chang recollects his own mother's tendency to add overly-fermented kimchi to the stew (made in the first place with a watery, anchovy stock). Chang's rendition, on the other hand, uses two-week old kimchi—fresh and crisp with a not-too-sour taste. Given the Momofuku's obsession with pork, it's no surprise that Chang's version is made with his pork bone ramen broth.
Kimchi stew, however, can be delicious even without the time-consuming pork bone ramen broth. Kimchi Stew with Rice Cakes. The Momofuku Cookbook's Kimchi Stew with Rice Cakes. Steak with Kimchi Butter Recipe. Monday, February 20, 2012 Steak with Kimchi Butter A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds – ALL THE TIME. We’d rather stay in a clean hotel in the crappy part of town to save money — so that we could spend it on food…..which we did. Our hotel….err….motel was nice, tidy but sooo small. But enough about the hotel, back to the food.
At Momofuku Milk Bar, we saw little jars of Kimchi Butter for sale (see DL’s mention and photo of the jar), and I was so tempted to buy a gallon to bring home with me, but I don’t think TSA would appreciate a vat of butter in my carry on. Kimchi butter is spicy, savory, a touch of sour and is awwwwwesome on steak, burgers, vegetables or eggs. Kimchi Butter Logs Spoon the Kimchi Butter onto the plastic wrap. Ta-da! Momofuku. Perhaps no other chef today has racked up quite so many impassioned fans, as well as so many ardent detractors as New York's David Chang. When it comes to public opinion, though, the 32-year-old, James Beard award-winning chef will be the first to say he "could not f**king care less.'' Unless you've been living under a rock or happily subsisting on a vegan, raw food diet, you know all about the famously potty-mouthed, Korean-American chef who has elevated the porky, spicy goodness of Korean street food to dazzling new heights.
You know about his phenomenally successful restaurants in New York - Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Milk Bar, Momofuku Ko, and the soon-to-open Momofuku Ma Peche. And you know of the East Coast-West Coast ruckus he created last year when he told a New York audience, "F*****g every restaurant in San Francisco is just serving figs on a plate. Yeah, that David Chang. And what a story it is. Easy enough. The buns ended up soft and fluffy. 1. 2. 1. 2. Chap Chae - Sides. Ingredients 8 ounces glass, mung-bean, or sweet-potato-starch noodles 3 tablespoons grapeseed oil 1 1/2 red peppers, thinly sliced 1 1/2 red onions, thinly sliced1 large carrot, julienned8 ounces king oyster or shiitake mushrooms, roughly chopped2 1/2 bunches scallions, cut into 1-inch pieces5 large cloves garlic, choppedSalt and freshly ground black pepper1/2 cup mirin1/2 cup soy sauce1 tablespoon sherry vinegar1 1/2 teaspoons toasted sesame oil3 tablespoons toasted sesame seeds Instructions Add the noodles to a large pot of boiling water, and cook until tender.
Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl. Season the vegetables with salt and lots of black pepper. MomofukuAtHome | Just another WordPress.com weblog.