CSA Carrots - Check!

I know I swore off posting pictures of my CSA share, but - check out this carrot!

There were about a dozen more of these knobby little guys in the share this week; too bad I don't have a wood-fired oven like at Michael's Genuine to roast them in.

Sakaya Kitchen Dim Ssam Brunch - Midtown Miami

I wrote about my initial visit to Sakaya Kitchen about a month ago. Chef Richard Hales' focus on Korean flavors, organic ingredients, and reasonable prices all showed real promise. That promise is fulfilled, and then some, with Sakaya's "Dim Ssam" brunch, which was unveiled this weekend.

While the restaurant is set up for counter service, Chef Hales has switched over to table service for the brunch, and has crafted a longer menu of smaller-portioned dishes that play on his contemporary Korean theme (thus, "Dim Ssam"). I was just about the first person knocking on the door a little after 11am this past Sunday to give it a try.

Choosing was not easy. Fortunately, the prices are so reasonable that you can try a sampling of several items without breaking the bank. Everything I tried was excellent.

"Banchan" are a customary feature of Korean dining, a selection of little side dishes to accompany a meal. Different types of kimchi are typical, but usually there are a variety of other items as well. At Sakaya, ordering the banchan (for $5.99) brought seven dishes, including dried shredded cuttlefish ("ojinguh bokkeum"), bean sprouts dressed in sesame oil ("kongnamul"), tiny dried anchovies ("myulchi bokkeum"), pickled cucumbers, green bean kimchi, balloon flower root kimchi (a/k/a bellflower, or "doraji"), and marinated tofu.

Here are some closeups (note, by the way, that everything is served in disposable, recyclable dishes. I saw some kvatches when Sakaya first opened that the take-out boxes they were using for in-restaurant service were somewhat awkward; the dishes used for the "Dim Ssam" brunch were all perfectly serviceable):

dried cuttlefish

tofu

dried anchovies

balloon flower root kimchi

These ranged from extremely pungent (the anchovies) to very spicy (the balloon flower root kimchi) to sweet-sour (the cucumber pickles) to sweet-spicy (the dried cuttlefish) to mild (the bean sprouts and tofu), and each with a different texture as well. It's a great way to wake up the palate and reinvigorate it between bites of heartier stuff. Just keep a beer close by.

With prices for just about everything at around $3 or under, I tried several of the menu items, starting with the Korean Pancake with Pork, Radish Kimchi and Ssamjang.

(continued ...)

CSA Collard Greens - Gomen Kitfo

I can no longer keep track of which week is which from my CSA shares. Since collard greens make a frequent appearance, this is a recipe that can hopefully come in handy. Gomen Kitfo (or Yegomen Kitfo) is an Ethiopian dish which, frankly, one of our good friends makes much better than I do, but that didn't stop me from trying it anyway. What I find so intriguing about Ethiopian food is that it is generally highly spiced, but without being "spicy" (i.e. hot), using a palette of spices that we don't encounter often in Western cuisines, at least not in savory dishes. This dish is a good example: it features cooked collard greens mixed with cottage cheese flavored with cardamom, ginger, cinnamon, clove, garlic and onion.

As usual, I looked at a few different recipes and then sort of mushed them together. Here's a rough ingredient list:

• 12 oz. cottage cheese
• 2 lbs. collard greens ( I suspect my pile was shy of 2 lbs)
• 4 tbsp. butter
• 3 cloves garlic
• 2 tbsp chopped onion
• 1 tbsp chopped chile pepper (I used jalapeño)
• 1 cardamom pod
• 2 cloves
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground cardamom
• ground clove, ground cinnamon (to taste)

First, make some ghee. Ghee is just clarified butter, which is something that always used to sort of intimidate me, until I figured out it's not exactly culinary rocket science. Here's how I make clarified butter: put some butter in a pan. Turn on low heat. The butter will melt. Some solids will drop to the bottom, some stuff may float to the top, everything else will be transparent and golden. That's what you want. Skim the stuff off the top, leave the stuff on the bottom. Some recipes I saw called for a flavored ghee ("niter kebbeh"), which sounded like a good idea, so I threw a bit of garlic, onion and ginger in there (just some generous pinches of each) along with a lightly crushed cardamom pod and a couple cloves. Rather than straining through cheesecloth or anything fancy like that, I just skimmed what I needed for the dish straight out of the pan.