Korean soybean paste stew/Danjahng Jiigae

This a Korean staple served often in Korean homes.
Unlike Japanese miso soup which is light and delicate in flavor,
Danjahng jiigae is deeper, richer and stronger in miso flavor.
It is a Korean staple for many families. It is also available in many Korean
restaurants. There are many ingredients you can add to this simple stew. Here is one option.







Ingredients

1/2 cup of miso paste or Soybean paste.
1 Large zucchini or yellow squash
1/2 onion sliced
1 Soft tofu diced to bite size
2 Jalapenos diced. (seeded for less heat)
1/3 cup of diced scallion for garnish

Soup Stock
5 Cups of water
2 Cloves of garlic.
2 Tbsp of dried anchovies. (available at most Asian markets)

Stock
Wrap garlic and anchovies in a cheese cloth (or my nifty mesh strainer from Korean market)
and add to water. Bring to boil and simmer for 10 minutes.

Add zucchinis, onion, and jalapenos to stock. Add miso paste to stock stir well to incorporate the paste. Simmer till vegetables are translucent.
Remove garlic and anchovies.

Add tofu and simmer for another 3 to 5 minuets.
Garnish with scallions and serve hot.

*You can also add potatoes, seaweed, mushroom to this recipe.

Soondae/Korean blood sausage

Many cultures have there own version of blood sausage. Italians call it buristo, Germans call it Blutwurst, Sweden, there are variants such as blodkorv (blood sausage), blodplättar (blood pancakes) and blodpalt. Of course although rare these days, in USA we have Boudin Rouge.
Korean blood sausage is called Soondae. It is made with pigs blood, sweet rice, potato noodle and barley. Usually available at most Korean markets. Its delicious and subtle in flavor. Served with mixture of salt, pepper and red pepper flakes to bring out the flavor.

Karen's Ackee and Salt fish

Traditional Jamaican Breakfast.
Ackee and Saltfish.
http://en.wikipedia.org/wiki/Ackee_and_saltfish




We were lucky enough for Karen our fabulous massage therapist friend, to make us Ackee and saltfish during our trip to our cabin in Maine.
She brought all the ingredients from Brooklyn all the way to Maine for this fabulous breakfast.


For those who are not familiar with this dish, please refer to the link above.





Slicing the saltfish on the bias after its been soaked in water over night and rinsed.










Ackee, its hard to find but they are available in some Korean deli's and Caribbean stores in Brooklyn. Or, on line.















Ingredients

1 med package of saltfish
1 can of Ackee drained.
3 Tbsp of vegetable oil.
1/2 onion diced
1 tomato diced
1 red or orange pepper diced
1 habanero pepper diced.
(Careful dicing this, it is one of the spiciest pepper in the world)
Salt and pepper to taste.

Soak the saltfish over night in water.
Rinse twice to get the salt flavor out.
Squeeze as much water out as possible.
Slice the fish against the grain.
Heat the oil and add onion, pepper and habanero till tender.
Add saltfish and saute for 3 to 5 minuets.
Gently fold in Ackee till heated through.
Add tomatoes and salt and pepper to taste.

Serve with biscuits.

First Saturday's at Brooklyn Museum

Don't miss this event. It's held in the parking lot so there is no waiting in line to get in.
Great music, tons of people.



























The fountain seems to be a huge hit with the kids.

Governor's Island Fauzia's food truck

Jerk chicken with mixed vegetables and yellow rice.

Excellent drinks, she even has sorrel which is a traditional Jamaican punch.


Fauzia's food truck in Governor's Island.
One of the best jerk chicken and potato dish ever.
She also has a lovely smile.
She is located in the picnic area. Don't miss her food.

Amazing packaging

I truly believe this was hand packed.
I can't imagin any machine that can do this.
Unfortunately I peeled the label so
I have no idea what the name of this product is.
Obviously anchovies?
Oh and here's the scary part. I've had this jar for
almost 10 years.

Tools I can't live without.

This All clad 2 qt. pot is the best. Perfect size, excellent weight and
pass the ultimate test for me. Makes perfect rice with its ability to conduct
heat evenly.

The cast iron pan on the bottom was a hand me down. It was rusted when I first
got it. After a good scrub and couple of hours in the oven and stove with oil, its
indestructible. As long as it's never put in the dish washer or soaked in water.

Both will be used and abused almost daily for the rest of my life and beyond. I really can't think of anything else I own I can say the same thing.



Grater, don't know who makes it probably cheap dime store purchase but, its
perfect size for cheese, ginger, zests citrus fruit.

Oxo peeler. The best peeler period.

Tongs, probably china town purchase. I don't understand anyone who does not use this.
I have 5.

I rarely think expensive is better but, anything less then this is
like using plastic knife. Key to having fun in cooking is good set of knives.
Also makes you look good.
With that being said, I rarely use paring knives or carving knives.
Scissors are something everyone should try. Great for cutting through
bones, meats, kimchi, even pizza.