Charred Cauliflower with Brown Butter Cauliflower Purée | 香烤椰菜花扒兩食

附中文食譜

To many people including myself once upon a time, cauliflower on its own just screamed bland, boring and bleh. And then charred cauliflower "steaks" and whole roasted cauliflowers started appearing everywhere, offering a satisfying, meaty meat-alternative worthy as a main event. I have been dying to jump on that bandwagon for long, and the opportunity finally presented itself when I lay my eyes on a crate of gorgeous cauliflower at a market in Amsterdam.

Indeed, plain steamed or blanched cauliflower may taste rather uninspiring. Roasting cauliflower and giving it a little char brings out its hidden sweetness and nutty aroma, thereby transforming it into something else mouthwatering. Here cradling my heavy head of cauliflower in my kitchen half a planet away, I decided to let it shine and be the star ingredient in a delicious main course two-ways.

For those of you looking to curb your carbohydrates intake, rejoice! Cauliflower purée is not only creamy and comforting like mashed potatoes, it is also healthier and, well, much lower in carbs. Being free of starch, cauliflower purée also has the benefit of not being prone to over-whipping like potatoes can be. So whip it all day and it will still be lusciously creamy!

Puréed cauliflower can be made first by simply boiling or steaming the vegetable, but boiling leaches flavor and nutrients out of the florets and steaming does little to enhance the flavor. By roasting we bring out the rich, nutty flavors - resulting in a purée that is complex and robust in flavor and eliminating any need for excessive seasoning. Stirring in a touch of brown butter adds depth and a magical toasty flavor that perfectly rounds out the nuttiness of the cauliflower. 

For a more luscious, full-bodied purée, go for heavy cream as your choice of liquid, or use chicken stock for a more savory direction. Of course you can also use regular milk or plant-based milk like I did! Last but not least, serve with a dollop of fresh homemade pesto or chimichurri to take the experience up a notch! Click below for my pesto recipe:
Fresh Homemade Pesto 

Ingredients
1 large head cauliflower
2 tablespoon butter
1 cup milk, cream, or chicken stock
Extra virgin olive oil
Sea salt and freshly ground pepper
Optional: fresh pesto or chimichurri, to serve

Directions

Charred Cauliflower Steaks

1. Preheat oven to 200C/400F. Remove the tough outer leaves from cauliflower and halve the cauliflower. From top to bottom, cut two large 3/4-inch thick steaks, one steak from each of the two halves.

2. Season the steaks with salt and freshly ground pepper. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the cauliflower for 3-4 minutes per side, until deeply golden. Transfer skillet to the oven and bake for 8-10 minutes, or until cauliflower is tender.

Brown Butter Roasted Cauliflower Purée

 1. Roughly chop the remaining cauliflower into small pieces until they resemble crumbs. Place on a foil-lined baking tray, toss with olive oil and season with salt and pepper. Roast, flipping cauliflower halfway through roasting, about 18 minutes or until cauliflower is browned and tender.

2. In a saucepan, melt butter over medium heat. Watch closely as butter foams up and begins to deepen in color from golden tan to a toasty brown. Remove from heat and transfer to a heat proof bowl once you smell a nutty aroma.

3. In the same saucepan, add roasted cauliflower crumbs and choice of milk/cream/chicken stock. Bring to a simmer then cook gently until cauliflower has softened in the liquid, about 5 minutes. Reserve a small amount of cooked liquid. Using a blender or immersion blender, blend cauliflower to form a smooth purée, adding more liquid if necessary to reach desired consistency. Fold in brown butter and serve warm.

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【 香烤椰菜花扒兩食 】

在疫情的威脅下，公眾都減少了外出。今個情人節，倒不如就與情侶齊齊煮餐溫馨晚餐。忘了訂玫瑰花也別操心，有椰菜花代替啊～！ 又一走肉主食主意，或作可口拌菜，配上牛排烤雞就最適合不過了。

材料：
椰菜花                               1 大顆
牛油                                   30 克
牛奶/鮮奶油/高湯          250 ml
初榨橄欖油                      適量
海鹽、黑椒                      適量

做法：

香烤椰菜花扒

1. 預熱焗爐至 200C/400F。將椰菜花一開為二，再於每邊切出一件 0.75 寸厚的椰菜花扒。兩面撒點海鹽和黑椒簡單調味。
2. 鑄鐵鍋燒熱，注入橄欖油。平放椰菜花扒，每邊煎 3 至 4 分鐘至金黃色。
3. 把椰菜花扒連鍋放進焗爐烤 8 至 10 分鐘。

焦香牛油椰菜花蓉

1. 把剩餘椰菜花切碎，鋪放在蓋了錫紙的烤盤上，撒上適量橄欖油、海鹽和黑椒，烤約 18 分鐘。
2. 牛油以中慢火煮溶，期間會起泡。
3. 偶然用膠刮攪拌，煮至牛油開始呈現咖啡色小塊及聞到焦香後可以熄火。
4. 將焦香牛油倒入耐熱容器內備用，以防燒焦。
5. 鍋裡加入烤好的椰菜花碎及牛奶或高湯。 慢煮約 5 分鐘至椰菜花變軟。
6. 將部分煮過椰菜花的牛奶或高湯留起備用。用攪拌器把椰菜花打成蓉 ，期間慢慢一點點的加入牛奶或高湯調整濃度。
7. 最後將準備好的牛油加進，伴勻，香香滑滑的椰菜花蓉就完成喇。

在碟上塗一層椰菜花蓉，再放上香烤椰菜花扒，最後淋上剩餘的 brown butter 即成！配上新鮮自製 pesto sauce 就更份外滋味！

Tried this recipe?
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Sweet Potato and Bacon Waffles | 蕃薯煙肉窩夫

附中文食譜

Growing up, waffles were hardly part of my breakfast repertoire. We didn't grow up with a waffle maker at home. Although Hong Kong-style waffles were sold everywhere at hawker stands - generously slathered with peanut butter and condensed milk and sold side by side with egg puffs - I never really developed strong memories of waffles since street food was strictly off limits in my family.

Much in the same way as American style pancakes, waffles always felt to me like empty calories heavy with flour and laden with sugar - nothing more than a vehicle for the river of syrup or pat of butter, or the occasional bells and whistles.

Things started evolving for me when fried chicken and waffles became a thing in the U.S., something of a national obsession really. Don't get me wrong - chicken and waffles have been around for ages, with origins purportedly rooted in the South, but the formidable duo has seen a revival of late as brunch grew to become the top trend in American cuisine and beyond. In an instance, the humble waffle has been propelled to the center stage and under the global spotlight as an increasing number of restaurants worldwide are adding the combo to their menu and coming up with their own signature variations, be it savory or sweet. Waffles were no longer just for breakfast; neither are they simply just plain or sweet. My attitude towards waffles shifted. Next thing I know, I developed a craving for fried chicken and waffle and make a beeline for my favorite spot every time I land in New York.

End of last year, I picked up a multi-function sandwich maker at an appliances blowout sale that came with a waffle griddle. The machine hasn't seen daylight since until this past weekend when I decided a lazy "brunch for dinner" was in order for my little get-together with a couple of good friends. And by lazy, I mean it was just going to be waffle and gazpacho, no cooking required. I wanted the waffle to be the main event, something that was at once comforting, healthy, and satisfying. I also did not want flour to be the bulk of the waffle. So I looked to sweet potato - and sure enough - sweet potato waffles is a thing.

"Brunch for Dinner": a cozy, happy, celebratory weekend reunion!

Sweet potatoes are considered low on the glycemic index scale - meaning the carbohydrates are slowly digested, absorbed, and metabolized and do not cause a spike in insulin levels. Not only are these wholesome sweet potato waffles low in carbs and calories (make them even better for you without the bacon - but hey, baaaaacon), they are naturally gluten-free. Most recipes on the internet call for coconut flour to be incorporated into the mixture, but considering that in some parts of the world coconut flour is not readily available or is plain costly, I recommend other nut flours or cornstarch as a gluten-free substitute.

In this savory version of sweet potato waffles, bacon, spring onions and a touch of garlic powder give incredible flavor, while paprika brings subtle heat that plays off the mild sweetness in the sweet potatoes. Top the waffles with more crisp bacon, a gorgeous, runny sunny-side-up and a generous sprinkle of chopped spring onion, and finish with a light drizzle of maple syrup and hot sauce for a delicious sensory experience. Pair the ensemble with a refreshing, appetizing cup of gazpacho (recipe to come soon!) and you have a complete brunch suited for any time of the day!

What you'll need... (for two)
1 medium sweet potato (2 cups grated)
1 bunch spring onion, chopped
3 tablespoons cornstarch*
1 teaspoon paprika
1/2 teaspoon garlic powder
Large pinch of sea salt
1 slice bacon (optional)
2 eggs, beaten

To serve:
Bacon | Fried or poached egg | Avocado | Maple syrup | Hot sauce | Chopped spring onion

Note*: substitute with 2 tablespoons of coconut flour

Directions...
1. Peel and grate the sweet potato. Give the shredded sweet potato a few quick pulses in a food processor if necessary to break down any long strands. Important: lay grated sweet potato out on paper towels. Place another paper towel on top and press down to absorb as much liquid as possible.

2. Preheat waffle maker or waffle iron.

3. In a small frying pan, cook the bacon (if using) until desired crispiness, drain excess fat and crumble the bacon. In a large bowl, mix together all the waffle ingredients including the crumbled bacon until thoroughly combined.

4. Once the waffle maker is hot, grease with bacon fat or spray with nonstick spray. Spread sweet potato batter evenly onto the waffle maker, making sure it's packed down lightly. Close machine and let cook until golden brown and slightly crispy, flipping once if necessary, about 8 - 10 minutes. Remove and repeat with remaining batter.

5. While waffle is cooking, prepare toppings of choice. If making waffles in batches, lay cooked waffles on a rack and keep warm in an oven. Transfer to a plate and top with desired fixings, enjoy!

 【 蕃薯煙肉窩夫 】

非一般的格仔餅啊！近年美國掀起炸雞窩夫熱潮、加上週末嘆 Brunch 的文化漸催普及化，窩夫不再只局限於早餐或作甜品～ 早餐當晚餐又何樂而不為呢？ 用蕃薯製作的格仔餅鹹中帶甜，低卡高纖零麩質、不會令血糖飆升，配上培根煎蛋蘑菇和蕃茄凍湯，是完整完美的「早餐」啊！

材料（兩人份量）：
蕃薯                                200 克
蔥                                    1 小札
粟粉*                             3 湯匙
紅椒粉 (paprika)          1 茶匙
蒜粉                                1/2 茶匙
海鹽                                1/4 茶匙
煙肉                                1 片（可免）
雞蛋                                2 隻

伴碟：煙肉 | 太陽蛋 | 水煮蛋 | 牛油果 | 楓糖漿 | 辣醬 | 蔥花
備註*：粟粉可用 2 湯匙椰子粉代替，更為理想

做法：
1. 蕃薯去皮刨絲，建議用食物處理器把蕃薯絲略為打碎。
2. 蕃薯絲鋪在廚房紙上再放上另一層廚房紙，用力按壓，把多餘水份吸乾。
3. 煙肉煎香，切成碎片 (如使用)。
4. 雞蛋打成蛋液、蔥切成蔥花，保留少許綠色部分作裝飾用。
5. 把所有窩夫材料拌勻備用。
6. 窩夫機預熱，掃上少許油，鋪上適量蕃薯蛋漿，蓋好烘至呈金黃色和帶脆，約 8 - 10 分鐘。伴上自己喜歡的配料，即成！

備註：如分批製作窩夫，建議將弄好的窩夫平放焗爐架上用微溫保暖。

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Lemon Chicken Piccata with Zoodles | 檸香酸豆煎雞胸配意瓜麵

附中文食譜

When I am strapped for time or looking to throw together a simple and fulfilling dinner with a visiting friend, Chicken Piccata is my go-to recipe. Chicken Piccata is really nothing more than chicken breast cutlets dredged in flour, browned, and served with a lemony sauce interlaced with white wine, capers and enriched with butter. It sits beautifully with any type of pasta, potatoes - or, if you are looking to really whip up the meal even faster while also cutting down on carbs - "zoodles". The entire dish comes together in a flash, just under twenty minutes. And the extra perk? It comes together all in one skillet! I think I need not explain further why there is always a jar of capers standing by in my fridge.

Pair Chicken Piccata with any pasta, potatoes, or "zoodles" for a healthier and even quicker alternative!

Freshly picked Meyer, Lisbon, and regular lemons from Kelley and Ilaria's backyard in San Francisco!

Chicken Piccata isn't a dish you would typically find in many Italian restaurants. My first encounter was at the Cheesecake Factory in San Francisco, a dish whose intense flavors soon grew into a craving that compelled me to try making at home. My adapted version is slightly lighter, however, without the addition of cream to the sauce. For an extra punch, I charred some lemon slices, which not only gives depth to the sauce but also looks gorgeous on the plate. But if you are really strapped for time, you can altogether skip the charred lemons and omit the dredging for the chicken breast. Just don't ever skip pounding the chicken breast though, as this will ensure even cooking and help making this dish ready in a flash. Enjoy!

What you'll need...

Zoodles make for a quick, healthy alternative

2 chicken breast, boneless and skinless
Salt and pepper
Flour for dredging
1 lemon, cut into thin rounds
1 teaspoon white sugar
2 tablespoons butter, divided
1 teaspoon vegetable oil
2 cloves garlic, minced
200 g brown mushrooms, sliced
1 large zucchini*, spiralized
1/3 cup dry white wine
1 heaping tablespoon capers
1 tablespoon fresh lemon juice
Fresh chopped parsley

*Note: Alternatively serve with your favorite type of pasta. Just skip the step of cooking the zoodles.

Directions...
1. Combine lemon slices and sugar in a bowl.

2. Butterfly the chicken breast. With one hand flat on top, slice horizontally into one side of the breast, starting from the thicker end and finishing at the thin point. Open the breast up like a butterfly, and slice into two cutlets. Repeat with the other breast. Place the chicken breast between cling film and pound thin to even thickness with a meat pounder. Season with salt and pepper then dredge in flour.

Haven't got a meat pounder? Make use of anything from rolling pins to pestles!

3. Heat a skillet over medium heat and add oil and one tablespoon of butter. Cook chicken until brown on both sides, remove from pan.

All in one skillet and ready in a flash, with no wiping or washing in between!

4. Add garlic and mushrooms and cook, stirring, until mushrooms are lightly browned and all moisture has evaporated, about 4 minutes. Add zucchini noodles to skillet and saute for a brief minute. Season with salt and pepper and remove from pan.

5. In the same pan, add the sugared lemon slices and let cook, flipping once, until both sides are lightly charred, about one minute. Reserve any liquid the lemon slices give off in the bowl for the next step.

The aroma of wine, tartness of lemons, and sharpness of capers meld beautifully with the richness of butter

6. Deglaze the skillet with white wine, scraping any browned bits off with a wooden spoon. Stir in capers, lemon juice, the lemony liquid, and remaining butter. (For a thicker sauce, mix equal parts flour or cornstarch and cold water and stir until a smooth paste forms. Whisk into sauce and bring to a simmer.) Return chicken and any juices to the pan and turn to coat with sauce. Serve with zoodles and mushrooms. Top chicken with charred lemon and drizzle with sauce and finish with a sprinkle of parsley. Buon appetito!

《檸香酸豆煎雞胸配意瓜麵》

材料：
無骨去皮雞胸      2 件
鹽和黑胡椒          適量
麵粉                       適量
檸檬                       1 隻，切片
砂糖                       1 茶匙
牛油                       1 加 1 湯匙
菜油                       1 茶匙
蒜瓣                       2 瓣，剁碎
啡蘑菇                  200 克，切片
意大利翠玉瓜*   1 大條
白酒                       80 毫升
酸豆                       1 湯匙
新鮮檸檬汁          1 湯匙
蕃荽                       適量，剁碎

做法：
1. 翠玉瓜用螺旋切片器切成絲帶狀備用。檸檬片和砂糖拌勻備用。
2. 雞胸肉開邊： 用一隻手按著雞胸，另一隻手持刀打橫切，開邊。蓋上保鮮紙，用肉槌輕拍至平均厚度。用鹽和黑胡椒調味，再沾上麵粉備用。
3. 燒熱易潔平底鍋，下 1 湯匙牛油和 1 茶匙油，中火將雞胸每邊煎約兩分鐘至金黃色，盛起備用。
4. 原鍋下蒜蓉和蘑菇，炒至收水，約 4 分鐘。加入翠玉瓜絲帶，迅速炒 1 分鐘, 調味，盛起備用。
5. 原鍋下檸檬片，煮至兩邊呈金黃色，約共 1 分鐘。盛起備用。保留碗子裡面的檸檬糖水。
6. 原鍋下白酒、酸豆、新鮮檸檬汁以及保留了的檸檬糖水、和其餘 1 湯匙牛油。（喜歡比較濃稠的汁的話可以打獻）雞胸回鍋，將兩邊沾上醬汁後連同蘑菇、翠玉瓜意粉和檸檬片上碟，淋上醬汁再撒上蕃荽碎即成！

*備註：不用意瓜的話，也可用傳統意大利粉代替啊！

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Lemongrass and Turmeric Fish en Papillote | 香茅黃薑紙包魚

附中文食譜

One of those nights when you just want to throw a few things together and make a simple, light but well balanced dinner and catch up on Netflix... fish en papillote is the way to go. As flashy as the name sounds, cooking en papillote - or cooking in a packet - is a classic French technique that is fancy enough for a restaurant yet works wonders at home. All you need is parchment paper or foil to create an enclosed pouch that cooks the food in its own juices inside an oven. With little effort, you can have a meal ready in under twenty minutes. What's more, serve the packet straight from the oven and you've got one less plate to wash!

This fish recipe brings in vibrant flavors of Vietnam. Cooking the fish in a pouch ensures moisture while infusing the flavors of lemongrass, ginger, garlic, and turmeric. Any white fish such as halibut, cod, or flounder will work beautifully. For an easy, well balanced meal-in-one, layer some vegetables such as sliced mushrooms, zucchini, carrots, kale, broccoli, onions, or asparagus underneath the protein. Best served with a side of brown rice or quinoa!

For quick step-by-step instructions in Cantonese for making this dish, check out this video! I recently had the opportunity to work with Bosch at their flagship showroom in Central, Hong Kong - making it my second time to ever speak in front of a camera! A great big thank you to Bosch for this precious opportunity.

What you'll need...
140g Hoki fillet (or any other white fish)
2-3 stalks lemongrass
2 garlic cloves, minced
1/2 inch ginger, minced
1 bird's eye chilli, deseeded and minced
1/8 teaspoon ground turmeric
1 small lime, cut into wedges for juice and garnish

Directions...

Prepare the spice mixture: Trim the green ends and the base of the lemongrass stalks and peel away the tough outer layers. Using a pestle or the blunt side of a knife, bruise the stalks to release the flavor then slice into thin rings. In a small bowl, mix together the lemongrass, garlic, ginger, chili, and turmeric. Add a squeeze of lime then, using a pestle, pound the mixture until fragrant and combined.

1. Preheat oven to 180C/350F.
Take a sheet of parchment paper roughly 15 inches in length, scatter vegetables (if using) across its width, season with salt and pepper. Lay the fish fillet on top, leaving enough paper overlapping to seal in the fish.

2. Top the fish with the spice mixture and lightly season with salt and pepper. Fold the parchment paper over and roll the edges in tightly into an air-tight parcel. Bake for 13-15 minutes, depending on the thickness of the fish.

3. Unwrap the parcel and garnish fish with some coriander, mint, and a lime wedge. Enjoy!

《香茅黃薑紙包魚》

今次示範煮充滿越南風味的《香茅黃薑紙包魚》，

這道菜的食材和做法超級簡單，

只需 15 分鐘烹調時間、健康有營、低鹽無油，

容易清潔，洗碗無難度，最適合忙碌但追求健康的您！

材料：
新西蘭鱈魚柳  140 克
香茅  2-3 枝
蒜頭  2 瓣
薑  半 寸
指天椒  1 隻
黃薑粉  1/8 茶匙
青檸  1 隻（切角）

做法：
1. 首先將香茅青色部分及根部約 1 公分切除，脫除乾硬的外葉。在針板上用研磨棒捶打香茅數下至軟身，然後把香茅剁碎。
2. 蒜瓣和薑剁碎、指天椒去籽剁碎。放到碗中跟香茅拌勻。
3. 加入黃薑粉和少量青檬汁，然後用研磨棒舂至完全混合。
4. 預熱焗爐至 180C。魚柳洗淨，用吸水紙印乾。
5. 準備一張約 15 寸長的牛油紙，對摺後攤開。
6. 把魚柳放在摺痕其中一旁，鋪上香料後撒上少量鹽和胡椒。
7. 把牛油紙對摺，將邊緣捲好，成為一個密封的包裹。
7. 將包裹放入焗爐焗 13-15 分鐘。取出後打開，隨意拌上青檸角、芫茜、薄荷葉等即成！

備註：如慾輕鬆炮製出一個完整的健怡餐，可以在焗魚柳時同時放入各種蔬菜，例如菇類、翠玉瓜、甘筍、羽衣甘藍、西蘭花、洋蔥、蘆筍等等。在牛油紙上先鋪放蔬菜並撒上少量鹽和胡椒調味，再放上魚柳。建議拌上糙米或藜麥。

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Southwestern Black Bean Quinoa Corn Salad

Me being a happy camper in Puebla, back in 2009!

Feliz Cinco de Mayo! Today, cities across the United States with sizeable Mexican-American populations are celebrating the Fifth of May, commemorating the Mexican military victory over France at the Battle of Puebla in 1862. A relatively minor holiday in Mexico, in the U.S. Cinco de Mayo has over time evolved into a grand celebration of Mexican culture and heritage, sometimes even mistakenly confused with Mexico's Independence Day.

In honor of this tradition, I decided to create something simple and healthy yet nothing short on the colors, flavors, and bang that Mexico is known for (it makes even more sense that this Black Bean Quinoa Corn Salad is probably more distinctly Southwestern U.S.-style).

This salad is inexpensive, packed with nutrition, and so easy to make! Also try it with grilled corn!

As temperatures rise, this cool and mildly fiery salad is also a great way to kick start your Spring. Chilled, this salad stays fresh for days and makes for a light and very nutritious lunch and a fantastic snack on the go. Make a big batch for entertaining and pair it up with blue corn chips and guacamole. Add in other vegetables and fruits such as bell peppers, jalapeños, and even mangoes as you wish!

To prepare...
1/2 cup uncooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or canned whole kernel corn*
1/4 cup finely diced red onion
A handful of cherry tomatoes, quartered
1 bunch of cilantro, chopped
1 medium lime, zested and juiced
1 ripe avocado
A generous splash of Tabasco Chipotle Pepper Sauce^

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Meanwhile, prep the other ingredients. Take pot off heat, leave covered for 5 additional minutes. Uncover pot and fluff the quinoa with a fork. Set aside to cool.

2. Mix black beans, corn, onions, tomatoes, quinoa, and cilantro together in a large bowl. Add in lime juice and zest, then season with salt and pepper to taste.

3. Add a generous splash of Tabasco Chipotle Pepper Sauce for some smokey heat. ^Note: Alternatively, whisk together 1/4 cup of olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and some salt and pepper and drizzle over the salad.

4. Finally, top salad with sliced avocado. ¡Buen provecho!

*Note: Now that I got a new cast iron grill at home, I will probably try this recipe again with grilled fresh corn - the flavors will deliver even more bang with charred corn kernels! Hope to come back with an update. 

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Herby Quinoa and Pomegranate Salad

I remember those afternoons when I would order freshly pressed pomegranate juice ubiquitous on the streets of Istanbul. The drink was rich in antioxidants and vitamins, so fresh, and unbelievably inexpensive; I never tired of more. The tight clusters of ruby jewels called arils nestled inside the fruit would release an impressive amount of juices once crushed - a fact that I testified the hard way having cracked open one by hand for the first time in my own kitchen.

Prized as they are where I live, I never really laid my hands on this exquisite fruit until I was recently gifted with two. Elated, my mind quickly raced for ideas to make the most out of these precious fruits. And should I have looked up the best ways to deseed a pomegranate, I might have averted spraying ruby stains up the walls, all across the kitchen floor, and into my eyes. And perhaps I could have excavated the fruit in a third of the time. But hey, as long as I enjoy the fruit of labor, who cares?

Rounding off the nuttiness of quinoa with homegrown herbs, salty olives, tart cranberries, toasted pine nuts, a hint of lemon and rich olive oil and - lastly - the sweet and crunchy "jewels in the crown"

Pomegranate seeds add vibrant color, crunch, a refreshing hint of sweetness, and a touch of festivity to just about anything. I came across Cookie+Kate's Mediterranean-inspired recipe and was instantly hooked. A healthy, light, but filling salad that you can enjoy as a main or a mezze side, this salad practically sings in your mouth with a symphony of contrasting flavors and textures. Substitute couscous for quinoa and leave out olives to suit your preference. If you crave for some creaminess and a savory tang, add feta or crumbled goat cheese. Experiment with different kinds of nuts; personally I find pine nuts a seamless match.

To prepare...
1/2 cup quinoa
2 tablespoons fresh pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 Kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Take pot off heat, leave covered for 5 additional minutes. Uncover the pot and fluff the quinoa with a fork, set aside.

2. While the quinoa is cooking, chop the herbs and toast the pine nuts either on stovetop or in an oven. Remove the nuts from heat as soon as they begin to brown, glisten, and turn fragrant. Meanwhile, prepare the dressing by whisking together the olive oil and lemon juice. Season with salt and pepper (optional).

3. Assembling the salad: Combine quinoa, the chopped parsley and mint, olives, cranberries, pine nuts, and pomegranate in a medium bowl and drizzle in the dressing. Toss to coat and season to taste, adding more olive oil if desired. Serve right away or make ahead and keep refrigerated for several days!
 
Adapted from Cookie+Kate's recipe on http://cookieandkate.com/2014/herbed-quinoa-and-pomegranate-salad/
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Korean-style Grilled Pork Wraps with Assorted Leaves (Ssam)

My recent short visit to Seoul had gotten me a quick fix on all things barbequed, fiery hot (so sadistically hot I nearly Poughkeepsied in my pants the morning after), coated and deep fried. No visit to Seoul - or anywhere else for that matter - is complete without a detour to the supermarkets, where fresh produce and meats compete in sheer variety with a mind-boggling array of all things preserved and pickled.

My favorite section of all Korean groceries is undoubtedly what I dub the "ssam bar" (sounds familiar, New Yorkers?) - a misty, self-serve cooler where shoppers arm themselves with a pair of tongs and pick away from a dazzling assortment of lettuces and leaves sold by weight. Here you will find stacks upon stacks of the intensely fragrant perilla leaf, distinct with its grassy notes of anise and liquorice, that are larger, rounder, flatter, and with a less serrated edge than its Japanese counterpart, shiso. While some of these greens require cooking, most are destined to be consumed fresh, enveloping a morsel of sizzling hot samgyeopsal (grilled pork belly) and a range of toppings.

My craving for Korean food hardly subsided by the time I returned home to my penthouse kitchen. Stocking up my fridge with fresh groceries from Korea, I began to plan for a power lunch for the following day. I needed something quick and hassle-free, and something to stave off my craving before I head to work. And so I 'cheated' by using a store-bought kalbi marinade, marinated some antibiotic-free pork shoulder overnight, and whipped together an improvised ssamjang the next day.

Below is my recipe for a fast and basic Korean-inspired ssam, or lettuce wrap, that also makes good use of my homemade Pink Pickled Radishes (click for recipe). I have also only recently discovered a way of lining my almighty Panini Grill to eliminate cleanup. So if you've got one just like mine, this delicious meal is practically ready in under 10 minutes with hardly anything to wash. Scrubbing down the beast is a thing of the past!

To Prepare...

Same results, zero mess!

1. Cut pork shoulder or collar into bite-sized morsels. Marinate for at least 30 min or overnight in pork kalbi marinade.

2. Preheat Panini Grill, line with aluminium foil, carefully folding in the edges to contain any runoff while grilling. Place marinated pork on grill, top with another sheet of foil, then press and leave to grill until fully cooked. Alternatively, use a griddle or a heavy skillet.

3. In the meantime, prepare ssamjang, which is a thick, spicy-savoury paste typically used with grilled meats in lettuce wraps in Korean cuisine. Either use a commercially produced ssamjang or make your own. I improvised with mixing miso paste with a dallop of Gochujang and a dash of sesame oil - super shortcut, and close to the real thing!

4. Check that pork has begun to caramelize and is cooked through. Build your wraps with pickled radishes, a sizzling chunk of pork, a tiny clump of ssamjang, and finish off with toppings such as micro sprouts for a cool contrast to the flavorful pork and a boost in phytonutrients!

Note: you can also add rice to make this a ssambap. Simply layer on a clump of rice and you've got a well-rounded meal!

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Baked Salmon with Garlic, Lemon, and Parsley, on a Bed of Beet Greens

 

My favorite recipe for a stunning piece of Atlantic Salmon - it really can't get any simpler. 

 
Drizzle the salmon with a garlicky lemon-herb dressing, wrap in foil, bake in the oven for under 15 mins and serve on a bed of greens - and the result is a deliciously moist salmon dish packed with flavor where each ingredient speaks for itself.

The upside? Healthy, delicious; most importantly, there is little to prepare, nearly nothing to wash, and it all can be done in under 20 minutes. 

Mix together olive oil, a couple cloves of minced garlic, chopped fresh parsley, several squeezes of lemon juice, lemon zest, and a pinch of kosher salt and pepper. Pour the dressing liberally over the salmon, then wrap into a parcel with aluminium foil, and bake till cooked and moist in a preheated oven at 180 degree Celcius for 13-15 mins, depending on the thickness of your salmon.  

As for the vegetables, I came across a rarity in Hong Kong's supermarkets - organic Beet Greens. Deeply magenta in the stalks with crunchy, forest green leaves, these beautiful greens are unfortunately often misunderstood and all too often destined for the bin. Vegetables come in all colors of the rainbow spectrum, carrying with them not only a multitude of flavors, but also a wide array of nutrients. Different colors indicate different nutrient profiles, so getting a little of each color in our diet every day maximizes the nutritional benefits.

Beet greens are packed with vitamins and minerals (A, C, K and fiber, iron and potassium), and they are as versatile for cooking as they are aesthetically pleasing. They are great for stir-fry, stews, and add a nice touch to quiches and fritatas. 

Here I choose to steam the greens for a simple, low-calorie side, highlighting its earthy flavor while preserving its vibrant colors. Wash and prepare while the salmon is in the oven, then arrange on plate like a bed. Serve along with Baked Salmon with Garlic, Lemon, and Parsley; finish off with more lemon zest - and you are set for a fuss-free, quick, and nutrition-packed meal.

[Any comments or feedback? Please share with me!]