Category Archives: Breakfast

Kimchi Butter

Two of my favorite things!

This is a recipe from MOMOFUKU MILKBAR, possibly my favorite cookbook for desserts. I may continue on with this recipe and make Kimchi Blue Cheese Croissants… 

FULL RECIPE:

  • 90 G KIMCHI (1/2 C)
  • 115 G BUTTER, ROOM TEMP (1 STICK, 8 TBS)
  • 2 G KOSHER SALT (1/2 TSP)
  • 1 G FRESHLY GOUND BLACK PEPPER (1/4 TSP)

Kimchi, freshly ground pepper, kosher salt, butter.

You will need 90 g (1/2 c) of kimchi (pureed as best as you can); 115 g room temp butter (8 tbs); 2 g kosher salt (1/2 tsp); 1 g freshly ground pepper (1/4 tsp).

I do use a scale for the ingredients to be accurate but for the spices that come down to 1-5 grams I use the spoon measurements as my scale is not sensitive enough! 

I also just microwave my butter for 10-15 seconds to soften in, and if it has started to melt in the wrapping I throw it in the freezer for a couple minutes. It’s OK if it is slightly melty.

Completed fluffed up butter.

Completed fluffed up butter.

First, fluff the butter (medium speed 2-3 min).

Add Kimchi, salt, pepper.

Add Kimchi, salt, pepper.

Then, add the kimchi, salt, and freshly ground pepper. Continue on medium for another 2 minutes.

Finished - before scrape.

Finished – before scrape.

After all ingredients have been properly incorporated and fluffed up, scrape down the bowl. Get the parchment paper ready.

Plop butter onto parchment paper.

Plop butter onto parchment paper.

Once the butter is on the parchment paper, you may want to mark up the sheet that will go on top if you want a specific size butter (for croissant making).

Start flattening.

Start flattening.

If you don’t care about the size, simply flatten gently with your hands or a rolling pin.

Re-adjusted a bit to fit 4"X6" parameter in case of croissant making.

Re-adjusted a bit to fit 4″X6″ parameter in case of croissant making.

Then if you change your mind and think croissant making is in the near future, find a ruler, mark up 4″x6″, and scrape and press accordingly.

Put it in the fridge to firm up. You can wrap it in plastic and the kimchi butter pad will keep fresh in the fridge for up to 1 month.

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Don’t Need Ketchup

Original Hippie Hash

Last night as I slunk off from a bar called Rush wondering where I should go since I was now inebriated, alone, and had $12 in my pocket(does anyone else “run away” like this or is it just me?). Fleetwood Diner it is. This place is historic in Ann Arbor, MI. It’s like a cousin of the “hole-in-wall”: hole-in-trailer. The diner itself is literally a trailer.

 

It’s very small, and because of it’s popularity in the magical hours of *drunk* the outdoor seating is used year round. 

I wasn’t that drunk actually. So I pulled up a seat at the bar and just ordered their famous dish- Hippie Hash. Veggies over potato hash with eggs and toast+feta. Truly a perfect combo. And trying to be less annoying I opted out of ketchup and you know what America? You don’t actually need ketchup on everything. IT’S GOOD. ALL GOOD.

 

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Buttermilk Cheddar Biscuits

Twitter is a really fun way to record thoughts that you forget about!

Forgotten Thoughts:

  • What was that song did I sing at Karaoke?
  • Oh yea, it was Videophone. And I didn’t know any of the lyrics so I laughed the whole time.
  • An Asian Captain America literally tried to beat me up.
  • I suggested we go outside, implying I have a black belt in jujitsu or something.
  • His friend convened and I commented on the peace and good in people. Bless them, right?

The tweets no longer exist, much like the actual memory of the moment. One tweet that is still there is something that subconsciously influenced this post, I watched a video about biscuits. It was cool. And then I made these. Thanks Ina!!!

BUTTERMILK CHEDDAR BISCUITS

  • ALL PURPOSE FLOUR
  • 1 TBS BAKING POWDER
  • 1 1/2 tsp KOSHER SALT
  • 12 TBS (1 1/2 STICKS) COLD UNSALTED BUTTER, DICED 
  • 1/2 C COLD BUTTERMILK, SHAKEN
  • 1 COLD XL EGG
  • 1 C GRATED EXTRA-SHARP CHEDDAR
  • 1 EGG BEATEN W/ 1 TBS WATER OR MILK
  1. preheat oven to 425 F.
  2. using electric mixer combine 2 c flour, baking powder, salt. Add butter on low. Mix until butter is pea sized.
  3. combine buttermilk+egg in measuring cup with a fork. quickly add to flour mixture until moistened.
  4. in small bowl mix Cheddar with handful of flour, then add cheese to the dough- mix only until roughly combined.
  5. knead dough 5-6 times, getting all the loose dough incorporated.
  6. slap onto a well floured surface and roll it out into a 5×10 rectangle. (or whatever)
  7. cut with a knife into whatever you feel like, 8 rectangles, or biscuit penises, or whatever.
  8. put the pieces on parchment lined cookie sheet and brush with egg wash (1 egg+ 1 tbs water).
  9. sprinkle with sea salt and Cheddar cheese. Bake for 20-25 min.

*Do 1-8 at night and 9 in the morning for super unhealthy and yummy breakfast!

I used Kerrygold Butter (salted) and Tillamook Extra-Sharp Cheddar. O-inducing.

Recipe from Barefoot Contessa Back to Basics– Ina Garten

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