Nicole Cooks

Hey Everyone!

For one whole week my parents will be out. But with the supervision of my grandpa, I will have to cook the food with whatever we have on hand  for a week for my brothers and of course grandpa himself. I will be posting the dishes I’ve created for this week. So watch out for updates each day!

-Nicole

Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.

Source: http://teriskitchen.com/glossary-a.html#B

Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce (Korean soy sauce). In Korean language, galbi literally means “rib” and can often indicate uncooked ribs. In addition, the dish’s full name is galbi gui, although “gui” (grilling) is commonly excluded to refer to it. Galbi is a versatile dish, from chicken to pork, to the authentic beef short ribs, this recipe can be made with various meats. In this case, I’m using skirt steaks

• 5 pounds Korean style beef short ribs
• 1 cup Brown Sugar, packed
• 1 cup Soy Sauce
• 1/2 cup water
• 1/4 cup Mirin (rice wine)
• 1 small Onion, peeled and finely grated
• 1 small Asian pear, peeled and finely grated (w/ juices)
• 4 tablespoons minced garlic
• 2 tablespoons Dark Sesame Oil
• 1/4 teaspoon Black Pepper
• 2 Green Onions, thinly sliced (optional)
• Sesame Seeds (for garnish)

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat grill to medium-hot. Remove meat from bag, and discard the marinade. Grill meat, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions and/or sesame seeds, if desired.

Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.

Source: http://teriskitchen.com/glossary-a.html#B

Roasting garlic at the right temperature, in the right time, will make the strong garlic tender and surprisingly sweet! My Roasted Garlic Pasta is a healthy and comforting meal for the whole family.

16 oz. Penne  Pasta

4 qt. Water

Salt and Pepper

4 Heads of Garlic

Extra-Virgin Olive Oil

1/2 c. Parmigiano Reggiano

Italian Seasoning

1/4 c. Italian Parsley, chopped

Preheat oven for 400 degrees. Maintaining cloves in head, peel skin of garlic heads. Then cut tops of garlic heads. Place each garlic head in foil, drizzle Extra-Virgin Olive in each, and wrap foil, just grasping it, leaving a hole at the top. Put  on a baking pan, and roast for 30 min. Right after, bring water to a boil over medium low heat in a large pot. Add a handful of salt and the pasta. Boil for 10-12 min. or until al dente.  If pasta is done, reserve some pasta water and put aside, then drain the rest of the water. Put drained pasta under  cold running water, until pasta cools down.  Put pasta in same pot. When garlic is tender, place the cloves in a bowl. With a fork smash it until it forms a paste. Add paste to pasta. Thin paste out with a little of reserved pasta water. When paste is smooth, and distributed throughout pasta, add parmigiano reggiano. Season with salt, pepper, and Italian seasoning to taste. Then scatter chopped parsley.

Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly. In larger cuts, it is sliced in increments from middle to either side, and the flaps are opened like the pages of a book.

Source: http://teriskitchen.com/glossary-a.html#B

 Whether indulged as dessert, breakfast, or as a snack, savory, or sweet… a  crêpe, a French paper-thin pancake is a perfect dish anytime…any type.

1 c All-Purpose Flour

1/2 c plus 2 tbls. Water

1/2 cup Milk

3 Large Eggs

2 tbls. unsalted Butter, melted and cooled, plus some for the pan

1/2 tsp. Salt

2 Bananas

Nutella

Powdered Sugar

Whipped Cream, Optional

Strawberries

1 tsp. Granulated Sugar

Blueberries

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour.

The batter may be made up to one day in advance. Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly. Turn the crêpe, brown the other side lightly and transfer to a plate. Crêpes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

To assemble crêpe you will need to prepare fruits. To slice strawberries, slice in half, in half again then thinly slice sideways. Place in a bowl and add granulated sugar, and mix, this is called masquerading. For bananas just slices them, looking just like coins. Set fruits aside. Then thinly spread a layer of Nutella on Crêpe. On a quarter of the crepe, Nutella side up add bananas. Fold in half, and fold in half again. Place on plate, then add a spoonful of strawberries, then scatter on some blueberries. Dallop some whipped cream on top and through a sifter, tap on top, and serve.

I had the responsibility to take care of my little brothers, while my parents were out  - although grandma and grandpa were there just in case. It was the hardest thing you could do, especially with parents out, and taking care of  3 little wild boys. It was soon getting late, and our parents were still not here, so I had to make dinner on my own, beside watching my brothers. More hard work on top of more hard work!!! For dinner I steamed a fillet of tilapia fish, topped with lemon juice, capers, salt, and Mrs.Dash Seasoning (Onion, Black Pepper, Parsley, Celery Seed, Basil, Bay, Marjoram, Coriander, Oregano, Savory, Thyme, Cayenne Pepper, Cumin, Mustard, Rosemary, Garlic, Orange Peel, Tomato, Lemon Juice Powder, Citric Acid, Oil of Lemon) served on a bed of  mixed greens, seasoned with salt and pepper. As soon as mom and dad came, the tilapia was perfectly done.  We then all enjoyed the meal, together, as a family!

Brown - Generally, when a recipe says to “brown”, it refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color. The purpose is to seal in the juices and add flavor.

Source: http://teriskitchen.com/glossary-a.html#B