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Skimkim Yummies: Ginger Tea

Skimkim Yummies: Ginger Tea

SKYBeetRabi81810 Take a look at this honkin’ bowl of beautiousness. This is last week’s marketfresh Skimchee, BeetRabi. I picked up some gorgeous Chioggia Beets and Purple & White Kohlrabi at Union Square et voila! My best concoction to date. As many of you already know, kimchee has been making news all over the U.S. recently. One could say, Korean food as a whole has been. Well, I’ve been eating this stuff since I could chew whole food so this is not news to me. At the pig roast the other weekend, my white aunt reminded everyone how we used to have two glasses at the table, one for milk and one for kimchee washing water. I make tons of Skimchee (my version, duh) every week and I always have veggie trash. You can save veggie trash for composting or stocks. One thing I like to do with my ginger scraps is make tea. I have my fav Iced Tea holder full of it all summer. I use coffee filters and rubberbands, that’s it. Take about 1/4 cup of scraps and place them in the unfolded coffee filter. Wrap the filter tightly and seal with two rubberbands. I put one “teabag” into a big pot of water, the size you use to make a whole box of pasta. Bring to a boil. Turn heat off. Let sit uncovered until it’s room temperature. Place in your iced tea container, water bottle, or whatever you’re going to use to refrigerate. I have ginger tea and agave in my Klean Kanteen water bottle all day. It’s a whole lot better for you than Hardee’s Sweet Tea. Check out all these glorious health benefits for ginger. I have IBS so it has calmed my stomach quite a bit. It’s great for migraines, tummy issues, circulation, colds, and even morning sickness. Some say it prevents cancer…

GingerTea

Note: Lafayette Espresso Bar & Marketplace in Nolita, NYC is now serving Skimkim Foods! Go check it out!

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Skimkim Yummies: Cucumber Kimchi Salsa

Skimkim Yummies: Cucumber Kimchi Salsa

It’s that time of the year again. It’s HOT here in NYC and we Koreans (and half Koreans) find relief in Oi Kimchi, or cucumber. When the temperature starts rising, Koreans get to fermenting cucumbers. I’m telling you, it’s like our gazpacho, except spicier. For those of you who want to partake in the beauty of Kimchi, I have the perfect recipe for you–Cucumber Kimchi Salsa. It’s a toned down version of my Oi Skimchee and can be packed up for any BBQ to throw on a piece of fish, chicken, steak, whatever. Put a bowl of chips down and this stuff will disappear. Promise. If there are any leftovers, throw it in a salad or on a turkey sandwich. You’ll be hooked.

Cucumber Kimchi Salsa

  • 4 Hothouse cucumber (also called English or seedless)
  • 4 ears of fresh corn
  • 3 carrots, peeled, & shredded in food processor (you can dice if you’d like)
  • 4 garlic cloves
  • 1 small ginger root, peeled
  • 1 heaping Tbsp of coarse Korean Red Pepper (gochugaru, find it at a korean market)
  • 1/4 c chopped cilantro
  • 1/4 c sliced scallion
  • kosher salt

I recommend the Hothouse cukes only bc you don’t have to seed them. With regular cukes, by the time you scrape all the seeds out, you have half the veggies you anticipated. Keep the skins on. This gives the salsa more color, flavor, and strength (you don’t want wilty veggies). Chop the cucumber in a medium to small dice. Sprinkle kosher salt on your chopped cucumbers and set aside. Shuck & clean the ears of corn thoroughly. Slice the kernels off carefully. Check out the video below for an easy method. Salt the corn and set aside. Peel the carrots and run through a food processor to shred them (don’t forget to use the right blade!). Salt and set aside. Once you have prepped all your veggies, let them sit for 30 minutes to an hour. This process releases excess water so your salsa doesn’t get soupy and gross.

Chop the peeled ginger into small chunks and throw it and the garlic cloves into the food processor. Pulse until finely chopped. Set aside.

Rinse your salted veggies off and pat dry. Put in a large bowl. Add garlic ginger mix, gochugaru, cilantro, and scallions. Season with salt. Refrigerate for an hour before serving. Let the flavors come together.

Note: Gochugaru is a very specific type of red pepper flake. It is NOT the same thing as crushed red pepper that you can buy at your local grocery store. If you want this to be more authentic, make the effort to go get this stuff (click here to order online at HMart, my homies). It really is SO different. Way more flavor. If you can’t make it happen, use half cayenne and half crushed red pepper. Do not skip the salting part of this recipe. It is really important. Not only does it pull water out of the veggies, it also gives them flavor. Here’s a photo of the korean red pepper flakes.

And, here is the video of how to safely and effectively cut corn. Ingenious, isn’t it?

Finally, if you are in NYC tonight, Thursday, I’m djing tonight at “Reality Bites“, an all 90’s party, downtown. It is gonna be kinda sorta crucial, especially to all my 30 something’s (muah!). I will definitely be doing an R&B set, complete with Aaliyah, Dru Hill, Mary J, etc…Sway, 305 Spring St, btw Hudson & Greenwich.

Also, this coming Saturday at Smorgasburg in Williamsburg, we are doing a collaboration with Grady’s Farm. Deviled Eggs EVERYWHERE. Lemon Caper, Crab Ceviche, and Kimchi. Come to N7th & Kent from 9am-5pm. See you there, Lovelies.

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Skimkim Yummies: Chai Tea

Skimkim Yummies: Chai Tea

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Before I discovered I was a lactard, I had a daily regimen of chai lattes. Once I learned that milk was my enemy and soy milk was insulting, I scoured grocery stores, looking for chai tea that I could sip sans lactose. Guess what, it’s all concentrated and over sweetened. So, any attempt to drink a delicious spiced tea ended up with $6 poured down the kitchen sink. What did I do? I made my own. You would never believe it, but it’s really easy and makes the whole house smell glorious with all the different spices. Very wintery and comforting. I used to make a huge batch every week. Doing this saved my tummy but also my wallet. Take that, Starbucks!

Not only is homemade chai an amazing moneysaver, it’s also good for your health. Black tea, the base ingredient in chai tea, contains antioxidants which can help lower blood pressure and cholesterol. The small amount of caffeine in black tea promotes a healthy heart and increases alertness. Ginger helps to ease sore throats, along with cold and flu symptoms, and it can also calm an upset stomach. Cloves have traditionally been used as an invigorating spice, and they may promote circulation as well. Cinnamon is a common stimulant, while cardamom eases indigestion. Pepper and fennel also promote healthy digestion.

So, put that coffee on the back burner. Make some chai!

Spiced Chai Tea

  • 1 tablespoon each of fennel seed, green cardamom pods, whole cloves
  • 1 cinnamon stick
  • 1 half inch piece ginger root, peeled and thinly sliced
  • 1/2 teaspoon black peppercorns
  • 1/2 gallon water (8 cups)
  • 3 tablespoons or 3 bags Black Tea (Assam Tea is delicious. Get it at your Indian deli. Darjeeling tea would work, too.)

Throw all your spices and water in a large pot. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea and simmer for 5 minutes. Remove from the heat and let the whole concoction steep for 10 more minutes. Strain all spices and tea leaves. Pour your tea in cups, add honey or agave for desired sweetness and a splash of milk if you’d like. Sip and amaze yourself.

I’m telling you…I’m gonna make a pot as soon as I’m done writing this. Yum.

p.s. I’m sure you all have gotten your share of Happy New Year wishes but let me be the first to tell you that 2011 will be the year of greatness. It’s not just a feeling, it’s the knowledge and confidence that success and happiness follow from years of hard work. Best wishes to you and yours in what will be a transforming year. xo

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Skimkim Yummies: New Year’s Dumplings!

Skimkim Yummies: New Year’s Dumplings!

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Did anyone get a new knife??? I did! It’s a beautiful Misono UX-10 Chef’s Knife. Check it out as I cut mushrooms in the following pics…

I Dj’d New Year’s Eve at Schiller’s in the city and am still finding glitter and champagne on my laptop. People had their umbrellas up, shielding themselves from bubbly, and girls were on tabletops, dancing. Obviously, we had a blast.

So hello to Twenty Ten! At home, we celebrated New Year’s Day with some homemade Pork, Mushroom, Chive & Ginger Dumplings. Making these brought me back to my days of youth when my Korean family actually got along enough to hang out. We used to have Dumpling Competitions where we’d make them and then inhale as many as humanly possible. One of my cousins always claims to have won, but we all knew she was a functioning bulimic. Cheater. This recipe yields 24-30 dumplings, so you’d have to double up to make this a competitive-eating worthy project.

These are ridick. They don’t even need a dipping sauce. Don’t be intimidated, they aren’t hard, I promise.

New Year’s Pork Mushroom Chive Dumplings

• 1 lb of ground pork

• 2 cups chopped mushrooms

• .5 cup finely chopped chives

• 2 Tablespoons (TBs) freshly grated ginger

• 2 TBs white miso paste

• 1 TB soy sauce

• .5 salt

• 2 eggs, beaten

• 1 package dumpling wrappers, 3″ round

• cooking oil, soybean/corn/olive/veggie/etc.

Roll up your sleeves, people and get dirty. Throw all the pork, mushrooms, chives, ginger, miso, soy, salt, and 1 egg into a big bowl and mix. Use your hands! Get in there. Make sure you wash your hands thoroughly before and after! Use about 1 tablespoon of mixture in each dumpling, placed directly in the center of the dumpling wrapper. Line the lip of half of the inside wrapper. See the pic for details. It’s like drawing a “U” in egg with your fingertip. The egg acts as glue in this recipe. It’s possible to use just water, but egg is much stronger.

Fold the wrapper closed and push to seal using egg “glue.” I usually make fancier folds to seal these suckers but that cuts down on the amount of filling so I decided to go big and make it simple. I’d recommend pan-frying these because of the easy fold. Deep-frying, steaming, or boiling are all more action packed cooking methods so more likely to break the dumplings open. It is up to you though!

If you want a dipping sauce, just mix 1:1 parts soy sauce and rice wine vinegar. Easy!!! Tell me how these are! Today, I just made Shrimp, Bacon & Scallion Dumplings fried in the leftover bacon fat. Once you get the idea, experiment. I wanna hear your ideas, you talented Cooks, you.

Note: To pan-fry these, line a frying pan with enough oil to coat and brown both sides of the dumpling on high. Add enough water to halfway the side of the dumpling and cover tightly. You’re steaming at this point. After 8-10 minutes or until the water is completely evaporated, uncover and take off heat. Check one dumpling to make sure the meat is cooked through. If not, just fry for a little bit more until done.

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What I Want for the Holidays #14

What I Want for the Holidays #14

What I Want For The Holidays Skimkim
I hate to say it but I do 99% of my shopping ANYTIME on Amazon.com. The other 1% I do on eBay. Buuuuuuut, perhaps if I had any amazing ideas for gifts, I’d go straight to the damn link and buy it. Such is the case here. Here are some Skimkim Yummies that you can buy online to get in good with the folks/grandparents/boyfriend’s mother/receptionist at work/local bartender, etc. Get on this today, you don’t have long! (I can actually say this this year bc I finished my Xmas shopping already. The past few years, I’ve been a schmuck and not even done Amazon but have bought books at Barnes & Noble on Xmas Eve back down in VA. Schmuck.)

1. Skimkim Kimchee Butter

It’s sweeping the nation! It has all the intense flavors of kimchee but without the stink! Ginger, Garlic, Korean Red Pepper, & Chives. The most popular application seems to be for the morning egg regimen. Blam, good morning. Order at sales@skimkim.com as we work on our webstore. Check out the blog, in the meantime.

2. Spoon Lemon Curd

I split my time between Skimkim and Spoon. Jeannie, the most talented pastry chef ever, has created sweet, tart, lemony goodness in a jar. I don’t think I’ve ever put this stuff on bread or a biscuit or anything. I just unscrew the lid…classy. I know. Enter Promo Code SKIMKIM1209 on the payment page and you get 10% off until 12/31. Am I good or what? When life gives you lemons, go to Spoon.

3. Bijules Tastemaker Chain

She may be my twin sissy but that’s not why I love this jewelry. It’s creative and pushes boundaries. Each piece has a story behind it and holds a special place in her heart. It’s been quite a ride watching her start this thing from nothing. Now people copy HER. This chain has a cute mini spoon, fork, and knife each with sparkling little jewels. The better to eat you with…Order directly on the Bijules website.

4. L’asso Red Sauce

This used to be my home away from home. I worked at a dive bar, Palais Royale (I’m sure most of you New Yorkers remember it), down the street and these guys over here at L’asso were family. The best slice in NYC, promise. They are jarring their addictive red sauce and it’s dreamy. Eat The Pizza here.

5. Katz’s Pastrami

For those of you have since moved from New York and long for a taste of what you’ve left behind, here’s a reminder. There really aren’t words for how good this hunk of meat is. Juicy, spicy, salty, life-altering. The corned beef is stupid, too. Either way, you win. Send a salami to your boy in the army.

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