KIMCHI

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Kimchi
This fermented napa cabbage dish is spicy and tangy, perfect to add depth of flavor to anything from pulled pork sandwiches to soups.
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
Ingredients
For the Seasonings:
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
Ingredients
For the Seasonings:
Instructions
  1. Cut the cabbage lengthwise into quarters. The best way to do this is by cutting the stem end in half about 3 inches from the end then slowly pulling apart the two pieces.
  2. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Plunge each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl and then transfer to another bowl. Reserve salt water for later.
  3. Using the other half cup of salt and starting from the outermost leaf, sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 8 hours, rotating the bottom ones to the top every 2 or 3 hours. Wash thoroughly 3 times with fresh water, especially between the white parts of the leaves. Drain well.
  4. Meanwhile, make the rice flour paste and cool. Prepare the other seasoning ingredients. Mix all ingredients well, including the rice paste. Set aside while preparing the other ingredients.
  5. Cut the radish into match sticks. Cut scallions into 1 inch long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well. Let sit for an hour to let the flavors comes together.
  6. Cut the tough stem part from each cabbage quarter leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf using 2 tablespoons for the larger leaves and dividing it up evenly among the leaves. Fold the leafy part of the cabbage over toward the steam and wrap with the outermost leaf. Place it, cut side up, in a jar. Repeat with remaining cabbage leaves. Press down hard to remove air pockets. Rinse the bowl that contained the seasoning mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for 2 days to ripen. Store in refrigerator for about 2 weeks to develop it's flavor before eating.
Recipe Notes

Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. It is Korea's national dish and is consumed in Korea with almost every meal, every day. It is so important to the nation's culture and cuisine that Koreans say "kimchi" when posing for photographs. © Galley Chef All Rights Reserved

SHRIMP WITH SNOW PEAS IN GINGER GARLIC SAUCE

A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.

Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).

The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.

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Shrimp with Snow Peas in Ginger Garlic Sauce
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Mix all the corn starch and vermouth in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 minutes.
  2. Heat a wok over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
  3. Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce, hoisin sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Recipe Notes

Any protein can be substituted for the shrimp. © Galley Chef All Rights Reserved

AVOCADO SOUP – CHILLED

Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.

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Avocado Soup - Chilled
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
  2. Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
  3. Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
Recipe Notes

If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved

ARTICHOKE PUFFS


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Artichoke Puffs

Savory little puffs of artichokes and cheese that will have your guests asking for the recipe!

Course Appetizers
Cuisine American

Servings


Ingredients

Course Appetizers
Cuisine American

Servings


Ingredients


Instructions
  1. Preheat oven to 400⁰. Spray mini muffin tins with cooking spray. Chop artichoke hearts into large pieces, add remaining ingredients and mix well. Using a 2 ½ inch round cookie cutter, cut each sheet of puff pastry into 15-20 circles.

  2. Press the circles into prepared mini muffin tins. Fill with artichoke filling. Bake for 20 minutes, or until golden brown.


Recipe Notes

These can be prepared ahead of time and frozen. Prepare as above then freeze in the mini muffin tins until hardened (about 20-30 minutes). Pop puffs out into a large plastic bag. You can place the frozen puffs into mini muffin pans and bake from frozen, adding 5 minutes to baking time. © Galley Chef All Rights Reserved