A few months back I had the wonderful experience of dining at Sycamore in Lansdowne. I was thoroughly impressed by the tasting menu and I think that the chef, Sam Jacobson is truly inspired. Apparently, I’m not the only one who shares this opinion. Recently, my trip to the famer’s market yielded a number of wonderful items, specifically, mixed mushrooms. Immediately, I thought of something that I had at Sycamore and decided to try my hand at it. This recipe, which I’m sure is wildly different is my take on a dish that just blew my mind.
Tag Archives: basil
I have never actually been to Momofuku Milk Bar, but I do follow their Twitter (and have Christina Tosi’s cookbook on pre-order). One thing they tweet about pretty regularly is a kimchi-blue cheese croissant… very intriguing combination. I happened to have some kimchi and some ricotta in my fridge, so I put it together on a roll and brought it into work for lunch. It was good enough that I did the same thing the next day. And the next.
I think their version works because you have the strong flavors of the kimchi and the blue cheese going up against one another? Subbing in ricotta makes my version less aggressive on the palate, but the creaminess lends some textural contrast and cools it down; basil adds some bite, a slightly different kick than the blazing heat of the kimchi.
(N.B. I used store-bought kimchi in this recipe. I have a homemade batch that has been fermenting for a few months, but I am afraid to eat it; there is a 50/50 shot it is lethal. My ad hoc recipe was the leftovers strained out of homemade sriracha, plus napa cabbage/scallions/rice vinegar/soy sauce/garlic. A picture may be found in the gallery below. You will agree that it looks rather ominous.)
I got invited to a cookout today by some friends up in good old Bethlehem. I had a London Broil already marinating but they asked me if I could do an appetizer. Of course I agreed. I have a thing for bruschetta. I think it’s one of the most perfect appetizers out there. It looks intricate, tastes great and it’s pretty easy to prepare. I wanted to capture summer with this recipe. For me, grilled asparagus doesn’t just say summer, it says “SUMMER!!!!” Goat cheese is of course, always a crowd pleaser and well, once you drizzle a little of the arugula and hot pepper oil over it, you’ve got yourself a slice of heaven.
At the ZP stronghold, we’ve got chimichurri on the brain. Perhaps it’s the small blasts of spring that find their way into Philadelphia for what seems like a moment. The warm weather (even in short bursts) makes me think of basil, cilantro, lime and all those other delicious warm weather things. Recently, a friend forwarded me a chimichurri recipe from The Pampered Chef. I thought it was worth a try. The Zen and Potatoes version only made minor variations.