Menu #38
September 6-8 – 2018 – 6-8 de Septiembre
I’ve been experimenting with different kimchis, and one that came up in a video was a garlic chive, or buchu kimchi. Doing a bit of research, it seemed to be served simply as part of an unusual ban chan selection to accompany Korean meals. But, I came across one recommendation for using it with “innards”, which sparked the idea for this dish. Soaked sweetbreads, then poached, chilled, sliced, and then dipped in egg and flour, and fried. Served over a mix of wheatberries and barley that were cooked with an anchovy stock and then topped with the buchu kimchi – garlic chives marinated in fish sauce, then the sauce is mixed with a rice flour paste, sugar, gochugaru (Korean chili flakes), onions, and sesame seeds and then tossed with the garlic chives and left to ferment for a day. The flavor combination works well, but the overall dish needs some revision.
Estuve experimentando con kimchis diferentes, y uno que encontré en un video era de cebollino-ajo, o buchu-kimchi. Con un poco de investigación, parece que es normalmente servido como un parte de un inusual surtido de ban chan para acompañar una comida coreana. Pero, encontré una recomendación para utilizarlo con achurros, que chispeado la idea para este plato. Mollejas sumergidas, luego pochadas, enfriadas, rebanadas, cubiertas en huevo y harina, y fritas. Servido encima de una mezcla de mote de trigo y cebada cocidos en caldo de anchoa, y encima, el buchu kimchi – cebollino-ajos marinados en salsa de pescado, y después mezclado con una pasta de harina de arroz, azucar, gochugaru (ají coreano triturado), cebollas, y semillas de sésamo, dejado para fermentar por un día. La combinación de sabores funciona bien, pero el plato en total necesita revisión.
When I was in Lima back in March, I had breakfast in a little café that had been highly recommended, Pan Sal Aire, where I had a glass of an unusual, but delicious, iced tea made with smoky lapsang souchang tea, infused with orange peel and basil. I made this dessert once before with great results, and decided to bring it back. A crust made from crushed cocoa cookies and butter; the filling from our homemade cream cheese infused with the smoked tea. After baking and cooling, I topped it with orange marmalade. Underneath, a lightly gelled basil syrup.
Cuando estaba en Lima en marzo, tomé desayuno en un chiquito café que era muy recomendado, Pan Sal Aire, donde tomé un vaso de un delicioso, sino inusual té frío hecho con té ahumado lapsang souchang, infusado con cascara de naranja y albahaca. Hecho este postre un véz antes con buenos resultos, y decidi para repasarlo. Una masa hecho de galletitas de cacao aplastadas y manteca; el relleno de nuestro queso crema casero infusado con el té ahumado. Después estaba horneado y enfriado, lo adorno con mermelada de naranja. Abajo, un siróp de albahaca ligeramente gelificado.
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