Tuesday, May 25, 2010

Kalbi Beef

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This is hardly a recipe, but it’s so good it’s worth sharing.  Andrew loves Kalbi beef and we have been trying to make a good marinade at home that would bring the same flavours but never quite got it right. Until this one. The interesting thing for me is that I always though a Kalbi marinade had to have a fruit in it, normally an Asian pear. The day I made this marinade, I didn’t have any Asian pear at home or any other fruit that I thought would be  a good substitute, so I just omitted it. It turned out better than any other. It smells so good when it’s grilling that even I wanted to have some. I decided to marinate a portobello mushroom but that didn’t go very well, I think the flavour of the mushroom didn’t match the marinade, but I am not giving it up, I plan to try it on tofu next.  As far as meat is concerned, I used Korean short beef and flank steak so far. Both were excellent, according to Andrew.


Kalbi Beef Recipe:

makes marinade for 1 lb of beef

You will need:

1/2 cup of soy sauce

1/4 cup of brown sugar

1 tablespoon of sesame oil

3 cloves of garlic, minced

1/2 of a medium yellow onion, finely chopped

3 large green onions, sliced

1 pound of Korean short ribs


Whisk all ingredients for the marinade in a bowl. Add the meat and transfer to a plastic bag. Marinate for 24 hours in the fridge.

Remove meat from the bag and grill it in the BBQ until done. Discard the marinade.

Serve it with white rice.

Monday, May 17, 2010

Broccoli and Cheese Soup

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broccoli soup

It’s spring time here in Seattle, the temperatures are slowly moving up and the flowers are blooming. Not too long until it turns really warm and we start doing virtually all our cooking on the patio (I love grilling!).  But before that, I have a soup recipe to share with you, one of my favourites.

Broccoli is super healthy, tastes great and is often on sale, so I use it a lot here at home. This soup is not difficult to make, but you have to be careful when adding the cheese. It must be done slowly over medium heat to avoid it from separating. I normally use sharp Cheddar cheese for this recipe, but Colby or Monterrey Jack work will work as well. You can blend this soup before the cheese is added, strain it and return to the pot, or you can leave it a sit is, with pieces of broccoli in it. That’s normally how I do it. Serve it with toasted garlic bread.


Broccoli and Cheese Soup Recipe:

serves 4

You will need:

2 tablespoons of olive oil

1/2 yellow onion, chopped

2 large cloves of garlic, pressed trough a garlic press

2 lb of broccoli florets

1 quart of water, or more as needed

Juice of half a lemon

2 cups of half and half cream

2 1/2 cups of shredded cheese (Cheddar, Colby or Monterrey Jack)


Melt the oil in a large pot and cook the onion until translucent. Add garlic and cook a minute more. Add 1/2 cup of the broccoli and sauté for about 5 minutes, until broccoli is tender but still firm. Remove broccoli from pan, leaving the remaining onion on the pot. Keep broccoli warm in a low over (200 degrees).

Place the remaining broccoli and water in the pot and boil for about 10 minutes, or until the broccoli is tender. (see note)

Reduce heat to medium and add the half and half. Wait a minute until it starts to warm up again, then add the cheese slowly, stirring often, until all the cheese is melted and incorporated in the soup. Season with salt and pepper to taste and add the lemon juice.

Divide soup into four bowls and top each with a portion of the reserved broccoli. Serve immediately.



At this point, if you want  a smooth soup, blend it, strain it and return to pot. If you are ok with a chunkier, more rustic soup, simply continue with the recipe.


Enjoy it!

Sunday, May 9, 2010

Açaí Mousse (mousse de açaí)

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I wrote about açaí before when I shared with you my recipe for Brazilian Açaí Bowl. This time I am sharing a different way to incorporate açaí in your cooking. I use the same frozen pulp as usual(smoothie packs), but this time I made a mousse-like dessert. This is a very light and airy dessert, it has a wonderful texture. The best part for me is that is not too sweet, thanks to the açaí slightly tart flavour. To make it even more health-conscious, I used agave nectar in place of sugar.

You can make this recipe on a bundt pan or jello mold, like on the photo, and serve it by the slice. Another way of serving it is to pour it into a glass bowl (or individual ones) to be scooped out. Hope you enjoy it!

Açaí Mousse Recipe:

makes one 8 inch pan, enough for 10 slices

You will need:

1 package (0.25 oz) of unflavored gelatin

10.5 oz (300 g) of frozen açaí pulp, thawed

2 egg whites at room temperature

4 ½ tablespoons of agave nectar

8 oz (250 ml) of whipping cream, chilled

1 teaspoon of vanilla extract

Dissolve the gelatin in ½ cup of boiling water.

In a small saucepan, bring the açaí pulp to a boil and let it reduce for 5 minutes. The pulp with thicken slightly.

In a large bowl, mix the açaí pulp with the gelatin. Set aside.

Beat the egg whites until soft peaks form. Continue to beat while slowly drizzling the agave nectar. Stop beating when you have a stiff meringue (beaters hold stiff peaks). Fold the egg whites into the açaí gelatin.

In a separate bowl, beat the cream and vanilla until you reach whipped cream consistency. Mix the whipped cream with the mousse until there are no streaks of white in the mousse.

Spray an 8 inch round cake pan or a bundt pan with cooking spray and transfer mousse to it. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, dip the bottom of the pan in hot water and unmold it over a plate.