Saturday, July 16, 2011

Kick-lines and Kimchi

The L train is down which means that I can either walk 15min to the next closest train line to enjoy a Saturday night social life, or stay stranded here in Brooklyn and lock myself away in the kitchen while I belt the comforting sounds of the Mamma Mia soundtrack. 

I'm blogging so obviously I chose the later. 

So far I've whipped up my first ever batch of kimchi and a loaf of zucchini bread.  The bread tastes good, but is a little flat.  I'm going to blame it on the scuba diver kick line that took place in front of the oven.  My favorite scene! (I've included the karaoke version for your convenience)

If you're also stuck at home and feeling Broadway happy, here are the two recipes to keep you entertained.  Just wait for the kick line until after your bread is out of the oven. 

*Mamma Mia soundtrack not included.  :) 

Napa Cabbage Kimchi
Prep: 15min         Fermenting Time: 2 days      Yields: 6 servings

  • 1 head Napa cabbage
  • 3/4 cups sea salt
  • 2 scallions, chopped to one inch strips
  • 1/2 small white onion, minced
  • 2 cloves garlic, pressed
  • 2 tablespoons turbinado sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • 5 tablespoons red pepper flakes
  1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
  2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
  3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.
Zucchini Bread
Prep: 15min                           Cooking Time: 60-80min             Yields: 2 loaves

  • 3 cups whole wheat flour 
  • 3 eggs
  • 1/2 cup maple syrup
  • 1 cup applesauce
  • 2 cups grated zucchini
  • 1/4 cup ground raw cacao
  • ¼ cup ground walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup plain Greek yogurt
  1. Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans.
  2. Beat together eggs, maple syrup, and applesauce. Blend in the grated zucchini, and then the Greek yogurt.
  3. Mix in the flour, baking powder, soda, and cinnamon. Stir in cacao and walnuts. Pour batter into 
  4. prepared pans.
  5. Bake for 60-80 minutes, until a fork comes out clear. Cool on wire rack. 
Ummmm...I just discovered ABBA: The Movie streaming on Netflix.  Watch out!  The night is still young. 

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