korean jajangmyeon (black bean noodles) caulilini with bagna cauda fig bread pudding elk chorizo chile rellenos


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archive for asian

snowy october

Wednesday, October 30th, 2019

Recipe: korean jajangmyeon (black bean noodles)

Ready or not, winter is here! At least in Colorado, it’s been the snowiest October in a while with records being broken in various locations after multiple storms have tracked through the state. Not only are we experiencing a snowy October, but it is downright cold for this early in the season logging a low of -8°F at our house this morning. Even the pups couldn’t dawdle long in the yard before they had to come in to warm their little paws.


clearing after an earlier storm (but with more snow on the way!)

slipping out for a quick ski tour

fresh snow or white sand dunes?

jeremy breaking trail to earn his first turns of the season



This sort of deep freeze is conducive to baking and soup-making. So far I’ve cranked out lots of sourdough épi de blés, banana breads (the result of a sale at the local grocer on spotted bananas), and big pots of 13 bean soup. Actually, it was 12 bean soup and if you really want to know why, you can read about it on Instagram. Also noodles. Noodles are forever a part of my year-round menu because I am a bona fide Noodle Girl. But please don’t think that I stand around at home cranking out hand-pulled Asian style noodles all the time… or ever. There is no shame in store bought packs of ramen (my current favorite is Nongshim Shin Ramyun Black) that get dressed up with lots of vegetables, spicy pickled radishes, a few slices of char siu pork, and a soft-boiled egg.

I’m always on the lookout for good varieties of instant ramen that appear along the noodle aisle of the Asian grocery store. It’s hit or miss – mostly misses, but occasionally I’ll come across something worth remembering. Last year I chucked a black bean Korean noodle affair into my cart. The preparation was a simple boiling of noodles, straining the noodles, and tossing them with a packet of black bean sauce. I didn’t notice the blazing fire symbols on the packet and half of my face melted off while I ate it. It was delicious – and painful – but delicious. After a couple more face-melting events, I finally inspected the noodle packets on my next trip to the Asian grocery store and found a version of the same Korean noodles without the inferno symbol. Bingo!

At this point I was so in love with these noodles that the next logical step was to make it at home. Pictures matter, especially when you venture into unfamiliar cuisines and don’t speak or read the language. I have moderate comfort when it comes to navigating Chinese ingredients because I grew up with this stuff and I also have my Mom as a helpful reference (Dad could be considered a reference, but a lot less helpful). I understand some Mandarin Chinese, can speak less than I understand, and the extent of my reading comprehension ends at mah jong tiles. I’m a big fat zero on Korean. And so I found myself squinting at photos of black bean paste labels on my phone as I held it next to all of the black bean pastes on the shelf at the H-Mart (Korean grocer) in the Denver suburbs. Most of the pastes were spicy, but I wanted the mild version so Jeremy could eat it, too. As a last resort, you could order online. The black bean paste is probably the only ingredient you might have trouble tracking down. Everything else appears to be easier to get or substitute.


two brands of non-spicy black bean paste

the korean noodz i used (i think most asian noodles could work)



The other ingredients can be found in most grocery stores. My Whole Foods carries daikon radish on occasion, but I picked up the Korean radish from the Asian store since I was already there. And if you are more of a Rice Person than a Noodle Person, it’s easy enough to serve the sauce over steamed rice instead.

onion, cucumber, zucchini, korean radish, potato, pork belly

water, more water, vegetable oil, sesame oil, black bean sauce, salt, sugar, potato starch



**Jump for more butter**

slow, but steady progress

Monday, April 15th, 2019

Recipe: shrimp tatsuta-age

April is a flirt, taunting us with peaceful warm days of spring and chasing those with wintry snowstorms. I enjoy experiencing both kinds of weather, but this interplay of seasons certainly keeps you on your toes. We took advantage of the sunshine and sent Neva and Yuki to a doggy daycare in Boulder last week. It was their trial day as we finally caved rather than holding out hope for a competent, responsible, and professional outfit to emerge in Nederland (that trio of requirements is a rare find in mountain towns).

I went about the day expecting a call to come get my dogs because they were causing a ruckus, but none came. Instead, when we went to pick them up, they were happy and excited to see us. We learned they were both on the shy side, warming up slowly to all of the regular pups. That’s not surprising for either one considering Neva has issues reading other dogs’ signals and Yuki puts her guard up in strange or new settings as part of her survival instinct. They both received baths once we were home and then proceeded to pass out. Mission accomplished.


yuki doesn’t like baths, but she’s good about tolerating them

so tired



The next day, Colorado received her second bomb cyclone in a month. Temperatures in the teens left us with a foot of fluffy powder reminiscent of proper winter. We skied it, then we skied it with the puppies, and then we skied it again. Yuki is getting the hang of this ski dog thing (see her video here). It appears we are slated for more snow through the end of April, and I’m all for it!

uphill skiing with the pups in our local wilderness

jeremy grabs some turns in the backcountry



Neva’s fur is fluffier lately. First the fur on her hind quarters had grown thicker and softer over the holidays. In the last month, her tail began filling in with more hair and looking like the signature otter tail of a Labrador Retriever instead of her usual thin whip-like tail. We suspect it has to do with her anti-anxiety medication. She started on it last fall and it takes some weeks to see results. The prescription doesn’t make her instantly good, but it helps Neva keep a more even keel during events that would normally send her into a frenzy. With less anxiety, she is able to focus on our commands. As she concentrates on what we tell her to do, we can train her to remain calm around wildlife on the trails, or the FedEx and UPS trucks driving past the house, or strangers, or riding in the car. Pre-medicated Neva would lose SO MUCH HAIR each time she got worked up. Pre-medicated Neva would never settle down long enough to cuddle. Now, she will offer up her belly for a rub or hop onto the bed for a scratch behind the ears in the mornings. Neva still requires an enormous amount of training and she’ll probably never be a normal dog, but she seems more relaxed, happy, and furry than this time last year. I’m fairly certain that’s not because of Yuki – ha!

And while we’ve noticed incremental improvement in Neva, the same could be said for our home. The replacement of some major appliances forced us to do a serious scrub down of the kitchen last fall. We have since been slowly and methodically cleaning up different parts of the house. Tackling it all at once would leave the household cranky (me), disoriented (us), feeling hopeless (Jeremy), and confused (the pups). Breaking this behemoth endeavor down into several smaller manageable tasks increases the likelihood of success. My process involves organizing everything into categories of keepers, donations, re-purposing, recycling, and as a last resort – trash. Jeremy is a reluctant participant to my madness. It’s a bit like pulling teeth at times, but we are getting there and I try to minimize his involvement to only when necessary. I don’t think of it as the konmari method so much as making my crap easy to live with while I’m alive and easier to deal with should I die. If you’ve ever had to clean out someone’s belongings after they’ve passed on, you will understand what I’m talking about.

Don’t worry, I don’t plan on dying anytime soon. I simply like to get things in order, including fixing recipes that weren’t quite right. While I loved my friend’s interpretation of dynamo shrimp, it wasn’t what I had in mind. I spent a little time researching, tapping into my taste memory, and studying some photos I had taken of the original “dynamo shrimp” from Lil’s Sushi Bar and Grill and came up with a very close version. It’s pretty straightforward to make if you are okay with frying (pan fry or deep fry – either works). Jeremy gushes over it so much that I practically have to eat in another room.


sriracha mayo, unagi sauce, thai sweet chili sauce, raw shrimp, ginger, soy sauce, mirin, potato starch



I learned in my research that karaage and tatsuta-age (or tatsutaage) both refer to fried foods, but technically tatsuta-age is marinated before frying. It seems most people play fast and loose with the terms and rarely make the distinction between the two. I decided to go the tatsuta-age route with these shrimp because I couldn’t resist the idea of shrimp flavored with ginger, mirin, and soy sauce. Gluten-free? Good news! You can easily convert this recipe to gluten-free by subbing tamari for soy sauce in the marinade as well as in the unagi sauce (which you will need to make from scratch – but it’s easy). The coating is already potato starch, which I prefer to wheat flour for a superior fry texture.

tail-on peeled shrimp, grated ginger, soy sauce, mirin

mix the soy sauce, mirin, and ginger together

gently toss the shrimp with the marinade and sit for 5 minutes



**Jump for more butter**

homebody

Tuesday, March 5th, 2019

Recipe: futomaki

Last week we went on a vacation. Of sorts. We brought Neva and Yuki along with us to Steamboat Springs for a ski trip. Sadly, most of what we previously loved about Steamboat were absent: 1) fresh powder and 2) our favorite sushi bar in town (Yama has closed indefinitely). We did ski the mountain and took the pups skijoring on dog-friendly trails at a couple of the Nordic centers near town. Yuki’s endurance continues to improve and Neva is really becoming a well-behaved pup on the trails as long as she can run her brains out.


jeremy with neva and yuki at haymaker nordic center

this is what yuki does when she doesn’t want to go



Steamboat is great and all, but after our third day we were over it. A big winter storm was about to blast its way through the state (big winter storm = powder) and we were slated to check out and drive home in the thick of it. Instead, we left a day early before the storm and drove home – not east to Nederland – but south to Crested Butte. It was the right decision. We arrived just as the snow began to fall, and proceeded to ski amazing powder, celebrate our 22nd wedding anniversary, and meet our friend’s new puppy, Moke (Moe-kee).

the road south

the snow piles up in crested butte

jeremy drops into a foot of fresh powder and free refills

enjoying our anniversary dinner

yuki playing with her new pal, moke



On our drive from Steamboat Springs to Crested Butte, we stopped at the Whole Foods in Frisco to grab salads for lunch and ran into my friend who lives in Breckenridge. We chatted and at some point in the conversation I apologized that we hadn’t seen one another in a while. He dismissed it with a wave, “Oh, you don’t have to explain it. You know me,” he chuckled, “I’m a homebody.” Back on the road, I mentioned to Jeremy that I didn’t think of Graham as a homebody – he spends a good deal of time outside running, biking, hiking, skiing. Jeremy was silent for a moment, then, “Most people think of homebodies as people who stay indoors, but I think Graham meant he doesn’t want to be away from home. Sort of like what we’re doing now by going to Crested Butte.”

It’s true. I am becoming more of a Graham homebody every day. Jeremy has always been one. This might also explain why I try to replicate my favorite restaurant dishes at home, to avoid the headache of driving into town and interacting with people. The futomaki sushi roll has eluded me for over a decade because I didn’t know that the sweet pink powdery ingredient, which is dried shredded sweetened cod, was called sakura denbu. Once I learned the proper name, I couldn’t find it anywhere. Last year, I ventured into Denver’s Pacific Mercantile Company on a little Japanese grocery safari with my pal, Ellen, and there it was in the refrigerated section. It was the final piece to my futomaki puzzle!


some of the less common ingredients for a home cook: unagi (grilled eel), sakura denbu, makizushi no moto (seasoned gourd strips with mushrooms)



I had always assumed there was a set recipe for making futomaki because most of the sushi bars I frequented made it the same way. It turns out you can make futomaki with whatever ingredients float your boat, so please feel free to customize! The version I make here follows the recipe from Just One Cookbook because this is how I like it AND I could either purchase or make the ingredients myself. I can easily find the unagi (grilled eel) and seasoned gourd and mushrooms at most Asian grocers, but I have only ever seen the sakura denbu in a Japanese grocery store. You can also purchase the tamago (egg omelette) at an Asian grocery store, but I find making tamagoyaki at home to be far tastier.

fillings: spinach, cucumber, tamago, unagi, kanpyo (gourd strips), mushrooms, sakura denbu



**Jump for more butter**