Gimme

I want this: http://www.dessertsforbreakfast.com/2010/08/gimme-smore-cakelettes.html

That is all.

Korean queries

So, when I went to H-Mart, I picked up a few things on impulse. I was looking through the pantry today, and decided that it’s time to figure out what I can do with them, or if I need to go back for more ingredients first.

The first thing that caught my eye was fermented soy bean flour. The back of the bag indicates that I could make soy  bean paste, provided I have 40 days to wait. I’m guessing that this is similar to miso? I could also make hot bean paste, if I got back for malt flour and wheat flour. My favorite part of the recipe is the note at the end: “For soup use (Chigae), you’d better add more soy bean flour.”

I’m tempted to try to make some doenjang jjigae. Bean paste vegetable stew. We’ll see.

I also got some hot red pepper paste. It lead me to a korean fried chicken recipe. Intriguing. I seem to remember that it can be used in making kimchi, too, but I could be way off base.

I also got some pickle vegetable hot pot seasoning… that one seems easy enough to follow.

I think I need to go to the store with more of an idea what I want to make.. Maybe next time. Or does anyone know a good English-language source for Korean recipes?

Pantry items

Vanilla extract // http://www.marthastewart.com/article/vanilla-extract-how-to

This isn’t quite the recipe I use, but it’s the same principle.

Cherry vanilla bitters // http://www.chow.com/recipes/12040-cherry-vanilla-bitters

This goes in one of our favorite drinks with rye over rocks. Chris just dictated the recipe to me: 1/2 oz cherry-vanilla bitters 1/2 oz sweet vermouth, 2-3 oz rye ON ICE.

Sriracha // http://www.seriouseats.com/2010/04/homemade-sriracha-chile-sauce.html

First two are in regular rotation. I’m looking for an excuse to try making sriracha.

Also, there’s a recipe for tahini in this post // http://www.seriouseats.com/recipes/2010/04/grilling-baba-ghanoush-ganoush-eggplant-dip-recipe.html

Cookbooks

Talking to Monette, a famous eater and a maker-of-turkducken, I realized that I might as well make a list of cookbooks I’d like to try. This is not the most creative list, but I have this fear that the ones I want to try now will disappear from my memory in the future. Here’s a, hopefully temporary, resting spot for their memory.

In no particular order:

• Momofuku
• The Fat Duck Cookbook
• The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
• Ad Hoc at Home
• Salt to Taste: The Key to Confident, Delicious Cooking
• How to Roast a Lamb: New Greek Classic Cooking
• And, why not, The Piglet-winning Seven Fires

Thinking ahead…

No immediate plans to try the following, but they’re on my radar.

Pad Thai, New York Times // http://www.nytimes.com/2010/04/22/dining/21minirex.html?ref=dining

Red Pesto Ravioli // http://www.101cookbooks.com/archives/red-pesto-ravioli-recipe.html

Sev Puri // http://www.thekitchn.com/thekitchn/guest-post/weekend-snack-sev-puri-chaat-an-indian-street-snack-guest-post-from-sala-of-veggie-belly-114352

Twice cooked Tomato Chutney // http://www.veggiebelly.com/2010/03/tomato-chutney.html

Cracked Emmer Hot Cereal // http://www.notmartha.org/archives/2010/04/16/cracked-emmer-hot-cereal/

Caraway Rye Bread // http://www.seriouseats.com/recipes/2010/04/bread-baking-caraway-stone-ground-rye-recipe.html

Peanut butter and jelly bread // http://www.seriouseats.com/recipes/2010/04/peanut-butter-and-jelly-bread-recipe.html

Tangy spiced brisket // http://smittenkitchen.com/2010/04/tangy-spiced-brisket/

Rice crispy easter eggs from the Bouchon Bakery // http://www.thekitchn.com/thekitchn/holidays-easter/recipe-crispy-easter-eggs-from-bouchon-bakery-081331

Olive Oil Granola with dried apricots and pistachios // http://www.nytimes.com/2009/07/15/dining/151arex.html?ref=dining

Sourdough starter // http://www.wildyeastblog.com/2007/07/13/raising-a-starter/

Lemon Yogurt Cake

http://blog.ideasinfood.com/ideas_in_food/2010/04/lemon-yogurt-cake.html

I would like to try this at some point…