Wednesday, June 26, 2013

Bibimbap


Another one of my favorite things to eat is Bibimbap! I've never made it before, but the process seemed easy enough to try it at home. There are so many additions that you can add to your bibimbap to make it your own, I even thought about adding dried seaweed but figured I had enough to go into the bowl as it was.

Bibimbap

1 lb beef, cut into 1/2 inch strips
3 tablespoon of soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon rice vinegar
3 tablespoon scallion, chopped 
6 cloves garlic, minced
1 teaspoon pepper 


  • Mix all of the ingredients into a bowl and mix until thoroughly coated; marinate for 20 minutes.
  • Sauté in a pan for 4-5 minutes.

Condiments:

rice, cooked
egg, cooked to your liking
gochujang
beef {recipe above}


bean sprouts
  • Cook the bean sprouts in boiling water for 3 minutes. Drain and shock in ice water. Drain excess water and toss with 1 clove garlic, minced; 1 teaspoon sesame oil; 1 tablespoon sesame seeds and season with salt and pepper.
spinach
  • Blanch the spinach in boiling water until wilted. Drain and shock in ice water. Squeeze excess water out and chop. Toss with 1 tablespoon scallions, chopped; 1 clove garlic, minced; 1 teaspoon sesame oil; 1 teaspoon sesame seeds and season with salt and pepper.
cucumbers
  • Thinly cut the cucumbers in half moon shapes. Sprinkle with salt and let sit for 10 minutes. Wash off excess salt and drain excess water. Toss with 1 tablespoon scallions, chopped; 1 clove garlic, minced; 1 teaspoon sesame oil and 1 tablespoon sesame seeds.
zucchini
  • Cut zucchini into 1/2 inch sticks and sauté in a pan over medium-high heat with oil. Once halfway cooked, add 2 tablespoons scallions, chopped and 2 clove garlic, minced.
carrots
  • Sauté julienned carrots in a pan over medium-high heat with oil. Season with salt and pepper, to taste.


Assemble:

In a bowl, add a large scoop of rice. Add a small pile of the condiments around the outer edge of the bowl. Add the egg to the middle and gochujang to the side.


Ashley

Monday, June 10, 2013

Strawberry Shortcakes


Baking Day! This is actually round two of finding a shortcake recipe I liked today. The first one was similar to a spoon bread or biscuit. It was too uncontrollable for my liking. I decided that I wanted something similar to a scone or uniform biscuit and I finally found it. A simple, yet delicious shortcake recipe that will come in handy for other delicious fruits!


Strawberry Shortcakes
Recipe from Living Tastefully

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes 
1 egg
1/4 cup milk
6 tablespoons heavy cream
turbinado sugar, for sprinkling



  • Preheat oven to 425 degrees.
  • Line a baking sheet with a silicon mat. In a food processor, combine the flour, sugar, baking powder and salt; pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
  • In a large bowl gently whisk together the egg, milk and 5 tablespoons of heavy cream. Add the flour-butter mixture and stir together with a fork just until combined. Gather dough together and on a lightly floured work surface, pat the dough into a round about 1/2 of an inch thick.  Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 6-8 biscuits out.
  • Brush the tops of the shortcakes with the remaining tablespoon of heavy cream and sprinkle with turbinado sugar. Bake in the middle of the oven for 14 minutes or until golden.




Strawberries:

1 lb strawberries, small diced
1/2 teaspoon orange zest
1/4 teaspoon lemon zest
2 tablespoons orange juice
1/2 teaspoon lemon juice
1 teaspoon rum
2 tablespoons sugar
1/2 teaspoon mint, chopped


  • In a bowl, mix all of the ingredients together.


I whipped up some cream and sweetened it with a little bit of sugar.



Ashley