Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Turmeric Pickled Cauliflower

August 21, 2022

These crunchy cauliflower pickles are now a staple alongside the cucumber and green bean pickles we regularly make. Their crisp texture and tangy flavor are addictive. Our homemade sandwiches are always served with a side of pickles.

Turmeric gives these cauliflower pickles their vibrant color. Not only are they beautiful to look at, they are incredibly tasty. With just a few ingredients and a bit of patience, these crunchy pickles will become a favorite of yours.

A little turmeric goes a long way. Be careful when using turmeric with plastic and rubber utensils as the turmeric can stain them. If you have a light colored work surface it is best to place a mat or cutting board on your counter to avoid the risk of staining them. Sometimes I use a clean paper grocery bag as my work surface. It will soak up small drips that may have accidentally have fallen when transferring the cauliflower and brine to the pickle jar.

Thinly sliced garlic, a few lemon slices, and black peppercorns are placed on the bottom of the jar before adding the cauliflower and brine.

Top the cauliflower with a slice or two of lemon. Let cool for a bit, cover and refrigerate until thoroughly chilled.

These beauties are perfect to serve as an appetizer with cheese, salami and crackers or simply served with your favorite sandwich.

Turmeric Pickled Cauliflower

Recipe by Kiyo

Recipe adapted from Vanns Spices. Makes approximately 1 quart.

Ingredients

1 medium head cauliflower, about 1 3/4 pounds
1 1/2 cups distilled white vinegar
1 1/2 cups filtered water
1 1/2 teaspoons ground turmeric
2 teaspoons kosher salt
2 teaspoons granulated sugar
4 lemon slices
3/4 teaspoon whole black peppercorns
2 medium garlic cloves, peeled and thinly sliced

Directions

Rinse cauliflower and cut into small florets. Remove as much of the stem as possible.
Combine vinegar, water, turmeric, salt, and sugar in a medium saucepan (large enough to hold the cauliflower florets) and bring to a boil over medium-high heat.
Place two slices of lemon on the bottom of a clean quart jar, followed by the garlic and peppercorns.
When the brine comes to a boil, add the cauliflower and stir, trying to get as much of the cauliflower submerged in the brine as possible. Bring back to a rolling boil. Turn off heat, and transfer cauliflower florets to the jar using tongs (A canning funnel works great if you have one).
If you prefer a clearer brine, strain it using a double layer of cheese cloth placed over a small strainer. Pour brine into the jar making sure all of the cauliflower is submerged. Top with the remaining two slices of lemon.
Cap the jar and allow to sit on the countertop until cooled to warm or room temperature. Transfer to the refrigerator. The pickles will be ready to eat in 24 hours.

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Kimchi

November 26, 2021

I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.

Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.

Slice the won bok into quarters and remove the core.

I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.

The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.

I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.

Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.

The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).

After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.

If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.

I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.

Kimchi is delicious served with rice and sesame tofu.

Homemade Kimchi

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Author: Kiyo Miller

Serves: 2 quart jars

Ingredients

1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)

Preparation

Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.

Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Roasted Salsa Verde

June 6, 2021

This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves. I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers. It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.

I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people. Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat. Buy a couple of serrano peppers just in case using one is too mild for your taste.

Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.

After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender. Do you have one of these gadgets? It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.

I usually chill the salsa a bit before serving it so plan ahead if you want to do the same. Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos. It’s delicious on scrambled eggs scooped into warm corn tortillas.

Roasted Salsa Verde

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Author: Kiyo Miller

Serves: 4 servings

Ingredients

¾ pound tomatillos, husked, washed and cut in half
1 small garlic clove, peeled
¼ small onion, cut into wedges
1-2 serrano peppers
3 strips of poblano pepper
½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon sugar
fresh lime juice

Preparation

On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Spinach Ohitashi

February 22, 2021

This is one of my favorite Japanese side dishes served with rice and cold tofu. It makes for a very quick and delicious lunch. It can be prepared well in advance and doesn’t need any attention until you drizzle the sauce over it. It is so refreshing and healthy.

Spinach shrinks drastically when blanched so you’ll need a pound of fresh spinach for two servings. Once blanched, the spinach goes into an ice bath to stop the cooking quickly.

Blanched spinach has a gorgeous bright green color to it. And with the sauce drizzled over and around the spinach it makes for a beautiful presentation.

I divided the spinach (squeezed dry) into four equal pieces and shaped them into short rolls, then sliced them into rounds before adding the sauce.

Ground roasted sesame seeds are one of my favorite additions to this dish. Not only does it give the spinach a delicious nutty flavor, it also adds contrast to the bright green rounds and golden sauce.

I opted to use instant dashi because of the small amount needed for the recipe. It is convenient and tastes great in this sauce.

A side of tofu with green onions, ginger and soy sauce (and rice) complete a healthy meal for any day of the year.

Spinach Ohitashi

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Author: Kiyo Miller

Serves: 2

Ingredients

1 pound fresh baby spinach leaves
½ cup dashi (I used instant dashi picture above. ½ cup warm water mixed with 1½ teaspoons dashi powder)
2 tablespoons soy sauce
1 tablespoon mirin
roasted ground sesame seeds

Preparation

Bring a large pot of water to a boil. Blanch the spinach just until wilted, about 30-40 seconds. Immediately drain and transfer spinach to an ice bath. Once thoroughly chilled, remove spinach to a colander to drain.
Meanwhile, combine dashi with soy sauce and mirin in a glass measuring cup (can be made in advance and kept refrigerated until ready to use). Set aside.
Divide spinach into four equal portions. Squeeze out as much water as possible from each portion and form into short rolls. Slice each roll into equal sized rounds (serrated knife works best). Place rounds of spinach on serving plate. Drizzle sauce over and around the spinach. Sprinkle tops with ground sesame seeds. Serve at room temperature or slightly chilled.

Appetizers, Dinner, Korean, Lactose Free, Potato Salad, Recipes, Side Dishes, Vegetarian

Korean Braised Potatoes ~ Gamja Jorim

November 21, 2020

These little potatoes are so delicious I could certainly eat them at least once a week accompanied by a bowl of rice and kimchi. It may seem odd to eat potatoes with rice, but the sweet and salty, sticky glaze goes perfectly with warm rice.

You’ll want to seek out very small potatoes for this dish. I found both yellow and red mini potatoes at our local Safeway. The potatoes should be just about 1 1/4-inch wide and weigh less than an ounce each.

To peel or not to peel. It’s totally up to you. I do find that the peeled potatoes are a bit more flavorful because they absorb the sauce more than skin on potatoes. However, unpeeled potatoes look so pretty with their crackly glazed skins. Variety is the spice of life.

The cooked potatoes are first braised in the sauce on low heat. Once the sauce has reduced by about half, you’ll want to turn the heat up a bit to further thicken the sauce. Stand by the pot as the soy sauce and sugar mixture can burn quickly if left unattended.

Here the sauce has reduced to the perfect consistency. It will thicken as it cools so try not to reduce the sauce too much. The last thing you will do is gently turn the potatoes in the sauce before serving.

Sprinkle roasted sesame seeds over the potatoes just before you serve them.

Korean Braised Potatoes ~ Gamja Jorim

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Author: Kiyo Miller

Serves: 4

Ingredients

1 pound small yellow or red potatoes, about 1¼-inch in diameter weighing about 1 ounce or less each (peeled or skin on)
4 tablespoons low sodium soy sauce
2 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon maple syrup
3 medium garlic cloves, crushed
roasted sesame seeds

Preparation

Place potatoes in a wide pot (Dutch oven works great) and cover with water. Bring to a boil then reduce heat and simmer until just tender, about 6-8 minutes. Check doneness after 6 minutes to ensure they don't overcook.
While potatoes are cooking, combine 1 cup water with soy sauce, sugar, honey and maple syrup. Mix well to dissolve the sugar.
Drain cooked potatoes and return to the pot. Add soy sauce mixture and crushed garlic. Bring to a boil, then turn heat down and keep at a lively simmer for 12-15 minutes. The liquid will have reduced by half. Increase heat to medium and reduce sauce until it is thick and coats the potatoes with a glaze, about 5 minutes (watch closely so the sauce does not burn). Transfer potatoes to a serving bowl and sprinkle with sesame seeds. Potatoes can be served warm or at room temperature and will keep for 3 days in the refrigerator.

Appetizers, Dinner, French, Fruit, Gardening, Recipes, Side Dishes, Veggies

Tomato Galette

October 11, 2020

One of the delights of a galette is its free-form crust. The dough doesn’t require any trimming after being rolled out. In fact, the ragged edges of the crust are what gives a galette its beautiful, rustic appearance. Whether you are making a savory or sweet filling, a galette is a gorgeous dish to bring to the table.

This year we grew Katana beefsteak tomatoes (Kitazawa Seed Co.) which turned out to be our new favorite. They are meaty, juicy, and so flavorful with a gorgeous deep red color. They are the perfect tomato for this galette and on a side note, they make for an exceptional BLT sandwich.

A sprinkling of sharp cheddar cheese is all you’ll need. The small amount of cheese is just enough to add a bit of richness allowing the tomatoes to really shine.

Choose tomatoes that are meaty and hold up well to slicing. I prefer to peel the tomatoes (except for the mini ones) because the skin has a different texture than the tomato flesh and it is especially noticeable once tomatoes have been cooked.

Fresh thyme and tomatoes are a perfect match. I included a handful of colorful sweet cherry tomatoes that added a nice contrast with the red beefsteaks.

The edges of the dough are folded over the tomatoes to make a rustic crust that will bake up beautifully.

Tomato Tart

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Galette dough adapted from Dorie Greenspan's recipe

Author: Kiyo Miller

Serves: 4

Ingredients

For the dough:
1½ cups (204g) all-purpose flour
½ teaspoon sugar
½ teaspoon kosher salt (1/2 teaspoon fine sea salt if using unsalted butter)
1 Earth Balance Buttery Stick (8 tablespoons, 4 ounces, 113g), frozen for 30 minutes, then cut into small cubes
¼ cup ice water
1 tablespoon milk or cream for brushing the crust (optional)
For the tomato galette:
1 cup coarsely grated sharp cheddar cheese, not packed
1 pound meaty ripe tomatoes, peeled and sliced into ⅓-inch rounds
handful of assorted cherry tomatoes sliced (optional)
olive oil for brushing
Maldon sea salt or other flaky salt
freshly ground black pepper
a few fresh thyme sprigs
julienned basil (optional)

Preparation

Place flour, sugar and salt in a food processor. Pulse a few times to blend. Add cubes of cold Buttery Sticks and pulse until mixture resembles coarse meal. Add some of the ice water and pulse. Continue to add more water, pulsing each time (about 3 additions). Use longer pulses until dough holds together when you pinch it (dough will not be formed into a ball). Transfer dough to a clean work surface and use the heel of your hand to smear small pieces of dough, which will help to incorporate the Buttery Sticks. Gather the dough and form into a flat disk. Place between 2 sheets of parchment paper. Roll out dough into a 12-inch circle. Place dough with parchment papers onto a sheet pan. Refrigerate for at least 2 hours. Keep refrigerated until you have all other ingredients ready to go.
Preheat oven to 400 degrees ½ hour before you bake the galette. Meanwhile, place sliced tomatoes on paper towels if very juicy. This will help to avoid a soggy crust. Strip thyme leaves from stems and set aside.
Remove galette dough from the refrigerator. Discard top layer of parchment paper. Sprinkle cheese over the dough leaving a 1½-inch border. Place tomatoes over the cheese in a single layer. Brush tomatoes with olive oil. Sprinkle Maldon or other flaky salt over the tomatoes along with a few grinds of black pepper. Sprinkle fresh thyme leaves over the top. Gently fold the pastry over the tomatoes, making pleats as you go. Brush edges with cream or milk (optional). Bake galette for about 35 minutes or until the crust is golden brown. Let galette cool for a few minutes before cutting into wedges. It is best served just warm or at room temperature. Sprinkle with julienned basil if using. The galette makes for a terrific meal served with a crispy green salad.

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Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

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Homemade Kimchi

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Roasted Salsa Verde

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Spinach Ohitashi

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Korean Braised Potatoes ~ Gamja Jorim

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Tomato Galette

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