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. 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. Place the tofu in a food processor or blender, and purée until smooth. Soy-Braised Short Ribs - Main Courses. Ingredients.
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.
Fluke (Momofuku Ko) - Momofuku Recipes. Fluke with Buttermilk, Soy & Poppy SeedsServes 8 You've had the salty pig chip.
And the buttery English muffin. 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. 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. Gilt Taste. Cornflake-Chocolate Chip-Marshmallow Cookies Recipe. Chicken Miso Ramen Recipe. 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.” Momofuku Milk Bar Peanut Butter Cookies. Back in November I checked out the Momofuku Milk Bar cookbook from the library.
Momofuku Milk Bar’s Crack Pie. 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 could not stop eating the batter for the pie crust cookie- my goodness it tasted AMAZING! I made the pie to bring to Mikey’s parents’ house for dinner the other night and they loved it.
Pork Buns with Pork Belly or Pulled Pork Shoulder. 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 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. 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. 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.''
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.
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