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Kim Chi dressing recipe from Michelle

First off, I want to thank Willow and Mara for the opportunity to say anything at all about food in the presence of their culinary artistry.  Second, full disclosure, I have been eating their creations since Mara used to give them to me in little Ball jars – which I would hide from my children so I didn’t have to share.  So, I’m not just a fan but a long-time Superfan.

Okay, that said, here is an easy way to make salad dressing from the juice left over in the kim chi jar when you have finished eating it out of the container with a fork before breakfast. The juice has lots of goodies in it, so aside from drinking it straight while no one is looking – you should share the love.

All the juice left in the jar

3 Tablespoons soy sauce

2 Tablespoons rice vinegar

2 Tablespoons lemongrass, fresh, chopped

2 Tablespoons toasted sesame oil

2 teaspoons fish sauce (not necessary if you are vegetarian)

Shake it all up in the jar.

If you want to use it on a salad, here is what I do – no amounts necessary here, as it really works with whatever you have.

Lettuce or spinach

Fresh mint

Fresh cilantro

Fresh basil

Sprouts of some denomination or another

Chopped cucumbers

Grated Carrot

Dressing above

Cooked rice noodles

Protein of some kind (steak, tofu, chicken, whatever you have around)

Make a huge salad with all your veggies.  Arrange the cooked rice noodles at the bottom of a bowl.  Put as much salad as you can in the bowl.  Top with the protein of choice.  Pour the dressing over the salad and eat.

This salad originated as a recipe for Asian steak salad that my friend Jen cut out of a magazine and then I took a picture of the clipping and it was on my phone till I lost it.  This is what I came up with after all that, when I was hungry and had some of the dressing made with the kim chi juice left over in my fridge.  It fed a hungry teenage boy happily (with steak) and me (with tofu) proving universal appeal.

Mojo Recipes- kimchi, rhubarb and more!

I have nothing but great things to say about Marcie Goldman, local nutritionist and her Mojo Mastery program.  She guides a dozen adults two or three times a year through an adventure in mindful eating.  She looks at the source of many post modern ailments such as food or stress, she does a toxin cleanse and really zeros in on causes of our malaise she spends valuable time coaching her Mojo Masters in simple life skills to make sure that we all get the nutrition we need out of our daily routine and she teaches the priceless skill of listening to our bodies, tuning in so we can truly know what doesn’t always serve us.

www.marciegoldman.com

I guest cheffed for the last three Mojos and I wanted to share with you some of the no nonsense downright good for you recipes that we covered.  I should preface my recipes with the assurance that my amounts are guides. As always I urge you to feel your way to a delicious dinner…  if you have a certain amount of something maybe that is how much you should use.  Freewheeling is always more fun besides you can dance a little when you don’t have your face stuck in a book.

Nut Free Nettle Pesto 

3cups stinging nettles, 3 tbs Lemon Juice,  1cup roasted carrots (or other veg), 1clove fresh garlic or more if there are vampires afoot, 2 tsp honey (optional I just have a sweet tooth), 1/2 cup Extra Virgin Olive Oil, Salt to taste.

Blend. Note: always good to start with denser and wetter ingredients and add leafier and drier ingredients as you go. Get ready to enjoy a tingly tongue 🙂

GadoGado with Boiled Chicken

In Hawaii they say “food so nice you gotta say it twice” Gado Gado is from Indonesia and this recipe is kind of a take on it.  We make the dressing from zuké and leave some things out and put some things in.  Hows about I just list all the things you COULD put in this dish, list the dressing and leave the rest up to you.

Boiled cabbage, blanched cauliflower (same as boiled really but went to a posh school on the east coast), fresh bean sprouts, fresh dark leafy greens, sliced carrot and cucumber, sliced tempeh, twice cooked tofu, nuts like peanuts or sliced almonds, shrimp chips (not for me unless I want to keel over), boiled chicken, (take big ole chicken breast…  boil in “surprise” boiling water for 10 minutes or until the internal temperature reaches 170 degrees…  rest for 3-5 minutes then chop it into your salad.) and other stuffs (plural because I know that your creativity knows no bounds).

THE DRESSING so good it will wave it’s finger, shake it’s head and belt sass at your greens.

Blend zuké kimchi with nuts and olive oil. I used hand ground cashews but you could use peanut butter, almond butter, a handful of soaked brazil nuts, planter’s mixed nuts…  you get the idea, go nuts, use what’s around, wear a monocle, embarrass your kids.

DERISHIOUS RHUBARB TOPPING FOR STEAK

Rhubarb is so NOT a one trick pony. I love to see this spring vegetable in savory applications.

There’s only one way to cook a very sexy piece of meat. The fancy work has already been done, pasture fed, played to sleep every night by silver fox cowboys on banjos, butchered lovingly by a katana wielding poet.  It would be a disservice to put too much clothing on such a nubile steak and so mostly naked it _must_ be.  Seared in good oil (or animal fat) with salt and pepper, then topped with lemon and extra virgin olive oil to serve.  Think of this rhubarb topping as the neglige, serving the same purpose as some sauteed mushrooms or shavings of very expensive cheese they accentuate, leaving a little bit of space for you to discover and uncover, but unobtrusively.

2 Stalks of Rhubarb, 1/2 onion, Balsamic Vinegar, Lemon Juice, White Wine (optional), s+p, Olive Oil.  Saute onion first on medium heat.  If you insist on using the beef pan I won’t fault you. When onions start to brown add rhubarb, season with salt and pepper.  When rhubarb starts to soften you can deglaise the pan with white wine, or just add the balsamic vinegar and lemon juice.  Remove from heat, finish with good olive oil.  Dress your pretty steak.  Blow kisses at it.  Devour.

Mojo Graduates… If there are any other dishes that I didn’t cover that really inspired you let me know.  I would love to continue this foodie discourse with you.  <3 mara

Dishwire Press Release- Zuke in Whole Foods!

January 23rd, 2012 — 8:55am

Zuké Pickled Veggies Now Available at Whole Foods Locations in Boulder

 

 

Zuké Pickled Veggies Now Available at Whole Foods Locations in Boulder

January 23, 2012-Boulder, COLORADO—Esoteric Food Company announced today their presence in Whole Foods Market at Pearl Street, Ideal Market and Base-Mar Locations. Zuké (pronounced zoo-kay) short for zukemono, the Japanese word for pickled things-offers four varieties including Cabbage-Based Korean Kim Chi, Eastern European Dill and Caraway Sauerkraut, A Citrus & Ginger blend and the cleverly combined Beets, Hijiki Seaweed and Kale. All products are raw, organic and loaded with probiotics. They retail for $8.99 and are located in the refrigerated dairy sections at Ideal Market and Base-Mar and in the raw food case at Pearl Street.

Says Co-Founder, Willow King, ” We are excited that Whole Foods picked up our product…now these life giving tasty pickles are available to a larger audience.”

John Andersen, Buyer for Whole Foods Base-Mar, said, “May their beets go on your salad cause they rock.”

About Zuké:

Founded in 2011 by the Esoteric Food Company, Zuké is a line of organic, pickled veggies that taste amazing and happen to be extra good for you. Our flavors are familiar-some might say nostalgic-and we use an all-natural fermentation process to make our food probiotic…a fancy word for natural organisms that keeps you healthy. Whether it’s the fire of our kim chi or the subtle lemon notes in our citrus & ginger cabbage, our cultured foods will engage your senses and keep you on the up and up. Yep, all this from a little jar.

For more information: http://www.ozuke.com

Bloody Maria meets Dear Leader

 

Holiday hangover? Cure it quick with Pete Gugni’s morning reviver.

We started serving brunch about four months ago, which gave me a great excuse to experiment with breakfast cocktails. When I paired tomato juice with kimchi, a spicy Korean side dish that mostly consists of fermented Napa cabbage, the flavors just harmonized. This is kind of like a cross between a Bloody Mary, which is made with vodka, and a Bloody Maria, which uses tequila. But instead of tequila, I use a barrel-aged version of its smokier cousin, mezcal. The finishing touch is a little bit of Edmund Fitzgerald Porter, a beer from Great Lakes Brewing Company that has a strong coffee flavor. So even if you start your day with a cocktail, you can say you’ve had your morning coffee too. Pete Gugni is the chief mixologist at The Bedford <http://www.bedfordchicago.com>  in Chicago. 

Ingredients:

1½ ounces vodka

½ ounce Don Amado reposado mezcal

5 ounces kimchi tomato juice*

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 dash pepper

1 dash celery salt

1 ounce Edmund Fitzgerald Porter

celery stalk

lemon wedge

Directions:

1. Combine ingredients in an ice-filled mixing glass. Shake, then strain into a 14-ounce glass over ice.

2. Stir in the beer, then garnish with a celery stalk and lemon wedge.

*In a blender, purée 3 parts tomato juice with 1 part kimchi.