April 6 2013 – Mmmmmmbop!

Posted on 04/10/2013

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Tequila Sunrise

frozen orange juice, Lunazul Blanco Tequila, Luxardo cherry, home-infused cherry brandy

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 Nori Sesame Seed Popcorn

Roberta’s bread and cultured butter, radishes, cornichons

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Shrimp Chowder

braised leeks, potato, micro watercress

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Mushroom Chawanmushi

dashi broth, oyster mushroom, enoki mushroom, woodear “black fungus” mushroom, scallions

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Market Bibimbop

broccoli rabe, watermelon radish, brussel sprouts, sunchokes, soy sauce braised pork shoulder

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Ca Phe Trung Vietnamese egg coffee

Super Ginger Tea David’s Tea blend

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Coconut Banana Cake

mandarin orange sorbet, cardamom-coconut milk jam

Dolsot Bibimbap

Posted on 04/01/2013

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Lately we’ve been obsessed with toasting cooked rice in a cast iron with a bit of sesame oil. Once it’s crispy we add whatever vegetables are on hand, a sunny side up egg, and a mixture of gochujang (Korean fermented chili paste) and vinegar. It makes an awesome chewy and spicy homemade version of Dolsot Bibimbap which is good for snacks, lunch, dinner, or even breakfast.
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Recipes for bibimbap (literally translated from the Korean as “mixed rice”) can be found all over the internet; for the video we used Nick Kindelsparger’s recipe from Serious Eats. His version isn’t done in a dolsot (stone pot), so it doesn’t produce that crunchy layer of rice, which is, in our opinion, the best part. Since we don’t own a dolsot and have no plans for finding space for one of those heavy guys, we used a cast iron skillet. We highly recommend throwing some rice in any kind of heavy-bottomed pan with sesame oil the next time you cook. It takes 10-15 minutes on medium heat for the rice to get deliciously crispy but is well worth the wait.

HeartBeets

Posted on 02/14/2013

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Paul and our friend Jae Song got crazy in the kitchen a few days ago making this V-Day themed dish: beet juice pasta filled with goat milk ricotta and some toasty artichoke hearts to top it off. Here’s a little vid that shows what went down. Special thanks to Jae for shooting and for all his help. Happy Valentine’s Day!

Happy New Year

Posted on 01/01/2013

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Well, it’s grey and gloomy and cold outside which must mean it’s new years again. We hope you all had a fun past week of time off and that you spent it eating as much food as you can hold. Here’s a little video holiday card from us to welcome in 2013. Paul shot footage of me baking my latest kitchen creation, a whiskey and Christmas tree syrup filled sandwich cookie.

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Hope to have many more delicious adventures with our friends in 2013. Scroll on down or click here for the recipe.

RECIPE – Whiskey + Spice Sandwich Cookie

Posted on 01/01/2013

I’ve been a big fan of Mugulio syrup since I discovered it last year. It’s similar to maple syrup but comes from pine trees and has a lovely unexpected “what is this delicious thing that I’m eating” kick. I was looking for a way to incorporate it into a cookie for Christmas (it comes from Christmas trees after all) and came across Melissa Clark’s posting of reader recipes that included a spice cookie begging to be paired with some Mugulio. After a lot of testing and a few failed experiments I ended up turning the original recipe into a sandwich cookie, heavy on Mugulio and even heavier on the whiskey, which makes all baked goods taste better. I also turned the usual sandwich cookie inside out, choosing to frost the top of the cookies instead of the bottoms. This allows for a crispy outside and lets the cookies stack a little easier. The recipe calls for 2 sticks of butter total but I’ve divided that amount below based on the cookie and frosting proportions.

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We made a video with some closeups of the baking process which you can see here.

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Whiskey + Spice Sandwich Cookies

Adapted from a NYTimes Reader Recipe

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Makes about 2 dozen sandwiches

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Cookies

12 tablespoons unsalted butter, softened

210 grams sugar (about 1 cup)

1/4 cup molasses

1 large egg

240 grams all-purpose flour (about 2 cups)

10 grams baking soda (about 2 teaspoons)

5 grams ground cinnamon (about 1 teaspoon)

3 grams ground ginger (about 3/4 teaspoon)

3 grams ground cloves (about 3/4 teaspoon)

3 grams fine sea salt (about 1/2 teaspoon)

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Frosting

4 tablespoons butter

350 grams confectioners’ sugar (about 2 1/2 cups), more as needed

2 to 3 tablespoons Mugulio syrup

2 to 4 tablespoons Irish whiskey

1 tablespoon heavy cream or milk, more as needed

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Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.

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Using an electric mixer, beat butter with the sugar and molasses until fluffy, about 3 minutes. Add the egg and beat for another minute. In a separate bowl combine the flour, baking soda, spices and salt. Slowly add the flour mixture to the butter mixture.

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Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.

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To make the frosting, beat 4 tablespoons butter with confectioners’ sugar until smooth (go slowly so you don’t create a sugar storm). Beat in mugulio syrup and whiskey to taste. Adjust texture as needed by adding more confectioner’s sugar for a thicker texture or milk for a smoother texture. Be careful with the milk, a little goes a long way. The frosting should be smooth enough to spread but also stiff enough to keep the cookies from sliding apart. The frosting will solidify a bit after resting which will help hold the cookies together.

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Find two cookies that are similar in size and add a little frosting to the top of each one. Press cookies together to seal the deal. Taste to make sure they’re amazing and then frost the rest of those spicy cookies.

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