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Archive for January 11th, 2011|Daily archive page

Kimchi Quesadillas

In Food, Recipes on January 11, 2011 at 10:00 pm

This past weekend marked my first turn at making my own kimchi from a recipe of Momofuku chef David Chang’s. For the uninitiated, kimchi is a Korean fermented vegetable dish and is often made with cabbage. The key ingredients are fresh ginger and garlic, along with chili pepper and the result is earthy, spicy, salty, and savory-sweet. In a word, delicious. The results were even better than I could have imagined. The mixture should hit its prime after two weeks, but can be enjoyed after 24 hours. Patience has never been my thing, and so we tucked into just a little bit last night and made Kogi truck-inspired kimchi quesadillas using Kogi founder Roy Choi’s recipe. And they were AWESOME. To fein some stab at virtue, I also tossed a salad with a fresh ginger-sesame vinaigrette (fresh ginger, garlic, green onions, sesame oil, soy sauce, rice wine vinegar and canola whirred in the blender). First time I’ve ever seen my husband go back for seconds on salad. And also the first of many times to come that we’ll be devouring these ooey-gooey kimchi quesadillas.

Kogi Kimchi Quesadillas

Adapted from a recipe by Roy Choi

2 tablespoons unsalted butter

1 cup cabbage kimchi, drained and chopped

2  flour tortillas (tho we used Whole Foods Whole Wheat tortillas for extra nuttiness)

2 tablespoons roasted sesame seeds

1 cup grated sharp Cheddar

1 cup grated Monterey Jack

Vegetable oil

Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.

Spoon half of kimchi on one side of each tortilla and sprinkle each with 1 tablespoon sesame seeds, and 1/2 cup of both cheeses. Fold in half to enclose filling.

Brush a 12-inch nonstick skillet with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 minutes total. Serve immediately.

Prison Cheesecake

In Food, Media on January 11, 2011 at 3:54 pm

My book club is the bomb. Ten years ago, my cousin Stefanie’s childhood friend Bianca left NY and returned to her native Los Angeles, where she formed a group largely of women she’d gone to high school with years ago at Marlborough School in Hancock Park. I was included in this awesome group of girls because I was new to town and I am lucky enough to be related to Stef, one of my favorite people on Planet Earth. Over the past decade our book club has been through a lot together. But just when you think you’ve seen it all, along comes Courtney toting Prison Cheesecake, which we served with the good silver. Let it be said that Courtney does not present as a prison cheesecake kind of girl. But then, neither does Piper Kerman, the Smith grad and author of the book we were reading: Orange is the New Black:My Year in a Woman’s Prison, a memoir about Kerman’s year in a women’s prison. Here’s a link to Kerman’s Prison Cheesecake recipe on NPR’s site. (Warning: it involves Laughing Cow cheese, vanilla pudding and powdered creamer.) Her look at life in prison is brilliantly and poignantly told, but perhaps most important is the underlying message of the book, one that resonated with our book club. Women are pretty incredible and their friendships extraordinary. The proof is in the prison cheesecake.