Grandma’s Pizza Dough (Farmhouse)

Soft, tender & chewy crust …. layered with a few toppings, and this is just the best pizza! Today we had salami with cartelized onions, mozzarella, then ham, red peppers and black olives finished with feta. You can only do this if you have a crust hearty enough to handle it all.

Okay, maybe not my Grandma’s dough …. I’m pretty sure my Grandma never made a pizza in her life. Today’s Grams …. yes! This is also commonly called Farmhouse dough. I really don’t know where that originated, but if you try this you will find the most amazing dough for a deep dish pizza anywhere. Seriously. That’s a big claim to make, but this dough is soft, chewy and such a flavourful base for whatever you decide to build it with. Normally we do a variety of thin crust pizzas, but for cold nights, and only one pizza … this is killer!

Start the day prior to pizza baking!!!

Ingredients

  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 Tbsp. plus ½ cup extra-virgin olive oil, plus more for bowl
  • 2 tsp. kosher salt
  • 4 cups all-purpose flour, divided, plus more for surface

MAKES ENOUGH DOUGH FOR 1 PIE

 

Preparation

Step 1. Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.

Step 2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.

Step 3  Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

Step 4  Coat an 18×13″ rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)

Step 5  Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

These instructions are for a stand mixer, but feel free to do it by hand, just takes a little effort to do the kneading.

This recipe came straight from Bon Appetit, one of my favourite sources for recipes that never fail.  I’ve made it enough times now that I wanted to make sure to get it on the blog so I never lose this!
My stand mixer makes this pretty easy, but if you don’t have one, just go ahead and knead by yourself …. make sure to do so for 6-8 minutes though.
You will end up with this pillowy, soft ball of deliciousness. Make sure to stop while it is still slightly sticky or the dough will be too dry.
When you put it into the fridge it is shiny and smooth. Make sure to use a a container large enough for the dough to rise.
I like using this covered container, the dough rises enough to hit the lid and then continues to aerate, but the lid prevents it from spilling all over the fridge.
This recipe is enough for one large sheet pan, or 3 smaller pizzas. Just 2 of us at home now, so if I make this recipe – one pizza and a salad is great for dinner so you have 2 to put in the freezer for another night.
Delicious pizza sauce – lightly saute cherry tomato with a generous glug of olive oil, salt and pepper. When soft, blend up with basil and oregano …. taste and adjust with a little more salt and pepper if needed.

Korean BBQ Beef Short Ribs

OMG – these are delicious. It was all I could do not to gobble down a lot more than I should! The marinade is quick and easy. I let it marinade a day, but I’m sure you could get away with less.

Mouth-watering. Literally mouthwatering.

  • 5 pounds Korean style beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated
  • 4 tablespoons minced garlic
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)
  1. Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
  2. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. 
it was a pretty simple marinade, but absolutely delicious. Lucky for me – we still had some fresh asian apple pears and that is what I sued.

This recipe came off a Bobby Flay recipe on Food Network (who doesn’t love Bobby?) … but it is courtesy of his guest Judiann Woo.

The best caramel apples!

This caramel is amazing!

I’m not winning any style points for my first attempt at caramel apples but they tasted incredible!
  • 8–9 cold apples
  • 1 and 3/4 cups (420ml) heavy cream
  • 1 cup (240ml) light corn syrup
  • 2 cups (400g) packed light or dark brown sugar
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.
  2. Line a large baking sheet with a silicone baking sheet, or grease the pan with butter. Caramel usually sticks to parchment or wax paper. (I used parchment paper and didn’t have any trouble with sticking)
  3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
  4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
  5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If you want to wrap the caramel apples in cellophane treat bags for travel/gifting, wait until the caramel has completely set.
  6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.
  7. For displaying or serving, I recommend placing on wax paper or another nonstick surface. Even when the caramel has completely set, caramel apples may slightly stick to a serving dish. To eat a caramel apple, you can bite right into it or sit it upright on a cutting board and cut slices around the stick. (Or pull out the stick and slice.) These are great for sharing!
  8. Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.
The cutest trick or treaters really appreciated the orchard treats!
Nothing better than an appreciative trick or treater!

I copied, and followed these instructions completely and believe me – patience is key as it took longer than I expected for my caramel to reach temp. If you want even more tips and tricks, head over to Sally’s Baking Addiction …. her website is amazing and so far everything I’ve tried has been great.

This is what you want your caramel to look like …..
My first attempt was completely ruined – using sweetened condensed milk. Next I turned to the recipe from Sally’s Baking Addiction and it turned out perfectly.
I didn’t have trouble with the caramel sticking to the apple, but I had enough caramel left over so I drizzled some over the top and that allowed me to put a few more toppings on as it was hardening so quickly on the first go that I didn’t get much on.

Vietnamese Pepper Chicken Rice Bowl

I love THE FRESH BRIGHT FLAVOUR OF A RICE BOWL LIKE THIS! THE ADDED BONUS IS THAT IT ALL COMES TOGETHER VERY QUICKLY AND IS AS VERSATILE AS WHATEVER YOU HAVE ON HAND.

Today’s version included some stir fried vegetables to make it a one bowl dinner, and some quick pickled peppers.
  • 4 chicken thigh fillets
  • 180g (6.3 oz) dried rice vermicelli noodles 
  • 1 tbsp vegetable oil 
  • 100g (3.5 oz) baby spinach leaves 
  • sliced cucumber, to serve 
  • finely julienned carrot, to serve 
  • ¼ cup roasted peanuts, crushed or finely chopped 
  • roughly torn mint leaves, to serve 
  • Marinade: 
  • 2 tbsp fish sauce 
  • 1 garlic clove, finely grated 
  • 1 tsp sugar 
  • ½ tsp ground black pepper 
  • Nuoc cham dressing: 
  • 3 tbsp fish sauce 
  • 3 tbsp sugar 
  • 2 tbsp white vinegar 
  • 2 tbsp lime juice 
  • 1 long red chilli, finely chopped (or a pinch of chili flakes to taste)
  • 2 garlic cloves, finely chopped 

Garnish with toasted sesame seeds, toasted peanuts, slivered green onions, and if you have them cilantro & herbs.

STEP 1
In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients. 

STEP 2
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later. 

STEP 3
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls. 

STEP 4
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken. 

STEP 5
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve. 

For such a simple marinade, this chicken was very tasty! Fish sauce is a real flavour booster.

I’ve adapted the recipe here according to what I had at home, and we felt more like rice than rice noodles tonight. Honestly, we struggle with rice noodles after our trip through Vietnam and Cambodia, the noodles here at home just never taste as fresh and tender. We were in Cambodia, at the Kampot Pepper plantation and I keep finding ways to use that fabulous pepper.

This recipe is exactly as written from Marion Grasby of Marion’s Kitchen. If you haven’t followed her yet on Instagram or Youtube, you are missing out. She is amazing to watch, and every recipe is on point! Thank you Marion!

Thai Style BBQ Chicken

This chicken dish reminded me of chicken grilling over charcoal all along the streets of Thailand – you see the little stands everywhere!  The amount of effort vs the amount of flavour really helps knock this out of the park.  

 

This chicken was so moist, packed so much flavour, and don’t skip the som tum coleslaw, it adds lots of interesting heat, freshness and texture – sorry about the slightly too dark photo, these summer nights are coming to an end, and it was already dark by the time I took this.
  • 2 coriander roots 
  • 4 garlic cloves, skins removed 
  • 1 tsp white peppercorns 
  • 8 chicken thighs 
  • ½ tsp turmeric 
  • 2 tbsp fish sauce 
  • 1 tbsp dark sweet soy sauce (e.g. kecap manis) 

Som Tum’ Coleslaw: 

  • 3 garlic cloves, skins removed 
  • 3 birds’ eye chillies (use less or more as you like) 
  • 1 tbsp roasted peanuts 
  • 2 tbsp fish sauce 
  • 2 tsp sugar 
  • 2 tbsp lime juice 
  • 4 cups finely sliced Chinese cabbage (also known as wombok or Napa cabbage) 
INSTRUCTIONS

STEP 1
Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste. 

STEP 2

Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Allow to marinate for at least 10 minutes but overnight would be ideal. 

STEP 3

In the meantime, make the ‘som tum’ coleslaw. Use a clean mortar and pestle to pound the garlic and chillies to a fine paste. Add the peanuts and pound to a paste. Then stir through the fsh sauce, sugar and lime juice. Just before serving, mix the dressing with the cabbage. 

STEP 4

Heat your barbecue grill plate (you can use gas or charcoal) to a medium heat. Place the chicken onto the grill and cook for 4-5 minutes each side or until the edges are charred and the chicken is cooked through. Rest for a few minutes before slicing. Serve with the ‘som tum’ coleslaw. 

I love my mortar and pestle sets – I have 3 and use them all the time …. bonus tips for those amazing smells that drift up when you are crushing ingredients.

This recipe came from marionskitchen.com and it certainly is one of my favourite blogs to either research recipes or watch her youtube.

Plum Torte

Or, Sugar Plum Fairy Cake as Leah called it. This is without doubt the most amazing result for the least effort! A quick cake batter that rises beautifully around the plums and your whole house smells like the closing days of summer with those purple plums and cinnamon in the oven.

All those little crevices hold delicious Italian plums!
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 12 (ish) plums, pitted and quartered
  • 2 tsp fresh lemon juice
  • cinnamon (anywhere from 1 tsp to 1 tbsp depending on your love of cinnamon)
  • raw sugar (again depending on how much crunch you want)

Heat oven to 350. Prepare a 9 inch springform pan, by lightly spraying with cooking spray, or if like me, you don’t have one that size just use a 9 inch cake pan lined with parchment.

Cream butter & sugar together until light yellow and fluffy. Beat in eggs, one at a time until mixture is again light and fluffy. Add vanilla. Stir in flour, baking powder and salt. Stir just until combined.

Pour into prepared baking pan and smooth the top. Lay your quartered plums around the top.

Sprinkle first with lemon juice, then sprinkle cinnamon over. I didn’t even measure – just sprinkled until it looked good to me. Lastly, sprinkle raw sugar over top, covering all areas, but not so much you can’t see plums! (Of course you could use granulated sugar, but I love the extra crunch of raw sugar).

Bake about 45-50 minutes, until a tester comes out clean. Cool on rack and remove from pan.

This would probably work equally well with any stone fruit, but I’ve only tried it with plums. Let me know if you do try it with another fruit.

This recipe comes from smitten kitchen.com and Deb Perelman claims that it tastes even better the next day, but we certainly didn’t let that happen …..

Look at how many plums are on there, yet the batter rose up above and hid them all!
Ready for the oven, you can see the raw sugar on top, but still see all the fruit as well as the batter.

Dan Dan Mian Noodles

There is something so comforting about a bowl of noodles. I’ve got a fabulous recipe for Tan Tan noodles on here, but this is slightly different – and an entire meal in one bowl. Get as adventurous as you like with the add ins.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp black bean sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp tahini
  • 1 small white onion
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 3 cups chicken broth (use veg broth if you want to make this vegetarian)
  • 8 ounces egg noodles (Chinese style), rice noodles or Udon noodles
  • 2 cups fresh spinach
  • 3-4 baby bok choy
  • 2 cups fresh bean sprouts
  • 1/2 – 1 pound ground meat (I used pork but chicken would work well too)
  • 2 cups mushrooms, chopped (I used crimini but that is what was available, use whatever you can find)
  • black pepper
  • 1 medium shallot
  • 4 green onions, chopped

Garnish suggestions

  • sesame seeds, toasted
  • green onions, slivered
  • fresh bean sprouts

Typically, Dan Dan Mian is a spicy dish ….. however I’m not so good with extra spicy food. To make it more authentic, drizzle with chili oil when you are ready to serve. You can either buy one and have it to dress up many dishes, or make a quick, easy one that lives in the fridge for ages.

Chili Oil

Heat skillet over med heat – add:

  • 1/3 cup sesame oil
  • 6 cloves garlic, minced
  • 1-2 tbsp crushed red pepper flakes (depending on how spicy you like it)

Cook, stirring occasionally until garlic is fragrant – be careful not to burn it! Remove from heat and transfer to heat safe bowl or glass jar.

I got this recipe originally from http://www.halfbakedharvest.com – only tweaked it a bit for personal preferences. The chili oil is entirely hers.

Combine soy sauce, hoisin, black bean sauce, honey, vinegar, peanut butter & tahini. Stir well until smooth and creamy. (If the peanut butter and tahini are really cold it helps to heat up the mixture slightly). Add 1/3 cup water.

Bring a large pot of salted water to a boil and cook whatever noodles you have decided to use. Drain well and set aside.

In the same pot, add a little neutral oil and saute the onion, green onion, garlic and ginger until soft and fragrant. Add in 1/2 of your soy sauce mixture. Stir to completely mix it all in and heat up the sauce slightly. Add broth and bring just to a simmer.

In a shallow fry or sauce pan heat up a little neutral oil and add the ground meat. Allow to sit without stirring for a few minutes to help with carmelizing the meat. When mostly cooked, add the mushrooms and shallot. Cook until the mushrooms give up their moisture, and the pan dries out again. Add in the remaining soy sauce mixture. Stir to coat well. Allow the mixture to continue cooking until crispy bits appear. This is an important step as it adds a lot of texture as well as flavour to the finished dish.

Bring the pot of broth back to a higher heat and add in whatever vegetables you have decided to use. Make sure to add them in the right order so your don’t end up with limp veg – nothing sadder. I used bok chow and as soon as they were wilted but still crisp, I turned the heat off and added the spinach and bean sprouts.

Ladle noodles into the bowl and add your broth with vegetables. Scoop a generous amount of the meat mixture over top and garnish with the suggestions listed.

Turning this dish into a vegetarian meal would be so easy – omit the ground meat and use extra mushrooms in that step. Make sure to add extra fresh veg to make it a full meal.

Absolutely delicious!

Make sure to simmer until the meat & mushrooms dry out a bit, getting those lovely little bits of caramelization that add so much flavour and texture.

Add vegetables – as many as you want.

I like to keep fresh vegetables FRESH. I only add the spinach and bean sprouts when I remove it from the heat.

Serve with scallion pancakes for a total win!

Sourdough Pita

img_3526

Just look at those puffs!  I’m obviously a foodie weirdo given how exciting it is.

What??  Still with the sourdough posts?  I am still learning how versatile my sourdough can be, and these sourdough pitas were absolutely the best.  For the first time, with all my attempts at pita that puffed up beautifully – this recipe gave me a fantastic result. 8 pita, with 7 of them puffing up like a balloon and the 8th puffing up partially.

 

  • 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
  • 1 cup (8 oz, 240 ml) warm water
  • 2 3/4 cups (13.75 oz, 385g) bread flour
  • 2 tablespoons (1 oz, 25g) olive oil
  • 1 tablespoon (1/2 oz, 14g) granulated sugar
  • 1 ½ teaspoons salt
  1. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, switch to the dough hook. Add the olive oil, sugar and salt then mix to combine. With the mixer running on low, add the remaining flour. Mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes. Form the dough into a smooth ball.
  3. Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You’re basically turning the dough inside-out to redistribute the yeast.
  5. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready.  By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
  6. Cover the bowl tightly and refrigerate overnight (see note). Remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature.
  7. Preheat the oven to 450°F. If you have a baking stone place it in the oven. If you don’t have a baking stone, place a baking sheet in the middle rack of the oven to preheat. If you have a dark colored baking sheet use that. A dark pan will absorb heat better than a light-colored pan, so the bread will bake faster and puff better.
  8. Divide the dough into 8 equal pieces and roll each piece into a ball. Use a rolling pin to roll two pitas to ¼” thick and 7”-8” around. If the dough springs back too much let it rest for 5 minutes and continue rolling.
  9. Immediately place the rounds on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is nicely browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue rolling and baking the pitas.
  10. The pitas are best the day they are made, but they also freeze very well.

img_3520

I did prep the night before, and this little ball of soft goodness sat on the counter for a couple of hours before retiring to the fridge for the night.

img_3521

Look at those delicate little air bubbles …… just what I was I was looking for.

img_3522

I think the secret to getting a puff is to not overwork the dough.  This amount of dough makes 8 pitas, roll each out to about 7″ and you will get the right thickness.

img_3523

I could have danced around the kitchen when I saw this puff!

img_3524

Steaming in the towel is part of the whole process.  The pita will collapse and stay ever so soft.

img_3525

 

This sourdough pita recipe came from baking-sense.com and if you want more information on how to create the perfect pita, just hop on over to that site.  I love how detailed their explanations are, complete with photos from every step.

Korean Kimchi Noodles

img_3504

Don’t you just love a noodle dish that is as versatile as whatever you have in your fridge or garden??  This is just what you need.  

NOODLES

  • 1 small zucchini, diced
  • 1/2 cup diced onion
  • 1/2 cup coloured bell peppers, diced
  • 1/2 cup slivered cabbage
  • 1/2 cup kimchi, diced fine (if you absolutely love kimchi go ahead and use more!)
  • 1/2 cup snap peas, sliced thinly
  • 1 cup bean sprouts
  • 1 lb ground pork
  • 1 Pound fresh noodles

GARNISH

  • Scallion, Toasted Sesame Seeds, Korean Chile Flake, Cilantro and Egg for Garnish

SAUCE

  • 1/4 Cup Gochujang paste
  • 2 TBSP soy sauce
  • 2 TBSP sesame oil
  • 2 TBSP rice vinegar 
  • 1 tsp natural sugar
  1. Mix the sauce ingredients together and set aside.
  2. Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
  3. Prepare the kimchi & vegetables and stir fry until almost cooked, then add in the bean sprouts – remove from pan and set aside.  Add bit of oil to the pan,  stir in the pork and cook 2 minutes. Add in the sauce, reserved vegetables and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
  4. Serve with garnishes to taste.

img_3499

These are the assorted vegetables I had on hand today, and with the sauce it was delicious.  This makes a full meal in one if you pack in enough vegetables along with a little protein (if you are so inclined).  It certainly doesn’t have to be ground pork.  Today I had a wee bit of ground pork in the freezer so I used that along with some shrimp, (chopped up) but it could just as easily be any ground meat or tofu.

 

Korean Kimchi Fritters

img_3506

I am really not certain about how authentically Korean these fritters (Pajeon – pancakes??) are, but anything with kimchi & bound together with some potato starch is a step in the right direction.

We loved the way this entire bunch of vegetables was quickly tied together in a very light batter that puffed up and was still so delicate.  Don’t miss out on the dipping sauce – its the perfect accompaniment.

PANCAKES/FRITTERS

  • ½ cup all-purpose flour
  • ½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)
  • ¾ teaspoon fine sea salt, plus more as needed
  • ½ teaspoon baking powder
  • ¾ cup ice water
  • 1 large egg
  • ¼ cup finely chopped kimchi
  • 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
  • 4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
  • 2 tablespoons grapeseed or peanut oil, plus more as needed

DIPPING SAUCE

(highly recommend doubling it if you like dipping as much as we do)

  • 3 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar, plus more to taste
  • 1 teaspoon finely grated fresh ginger or garlic (optional)
  • ½ teaspoon sesame oil, plus more to taste
  • Pinch of granulated sugar

PREPARATION

  1. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
  2. In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  3. In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  4. Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

img_3497

When you start with a big bowl full of these colourful vegetables you just know it is going to be delicious!  Today I used zucchini, orange bell peppers, red onion and the leafy parts of Gai lan.

img_3501

don’t overcrowd your pan – these fritters need some room to crisp up and not steam

img_3505

These were so good I can’t wait to make them again!

img_3507

I served the fritters with Korean Gojuchang noodles, and while it was all finger licking delicious, the colours and textures just cried for something green and crunchy – maybe lightly stir fried broccoli?  Strange given that this whole meal is so vegetable forward, but I really wanted something light and crunchy to go with it all. Next time.

I found this recipe on NYT cooking, and couldn’t wait to try it.  The fritters are as versatile as the vegetables found in your garden or fridge.  I love the way red onions cook up, so used those in place of scallions in today’s effort.