Free Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa, H. Alexander Talbot Page B
Authors: Aki Kamozawa, H. Alexander Talbot
winter. This recipe makes a lighter and more refreshing potato salad than classic mayo-based ones—and there’s no fear of letting this sit out on a picnic table. The heat of kimchi is surprisingly addictive juxtaposed with the creamy texture of the spuds. You’ll end up with extra cucumber kimchi, which is good, as it’s wonderful on sandwiches and hot dogs. If you happen to have some fresh herbs kicking around, they make an excellent finishing touch to the salad.
SERVES 8 AS A SIDE DISH
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CUCUMBER KIMCHI
12 baby cucumbers
2 tablespoons / 25 grams sugar
2 teaspoons / 12 grams fine sea salt
1 bunch scallions, trimmed
About 7 inches / 50 grams fresh ginger
2 jalapeños, peeled
5 garlic cloves, peeled
1 lime
¼ cup / 55 grams whey or rice vinegar
3 tablespoons plus 1 teaspoon / 50 grams Grade B maple syrup
2 tablespoons / 28 grams fish sauce
1½ tablespoons / 25 grams tamari soy sauce
1 teaspoon / 2 grams Korean red chile flakes
POTATO SALAD
10 medium Yukon Gold potatoes (3¼ pounds / 1,480 grams)
1 tablespoon / 18 grams fine sea salt
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MAKE THE CUCUMBER KIMCHI: Slice the cucumbers into ¼-inch (6 mm) rounds and put them in a bowl. Sprinkle the sugar and salt over them and toss to combine. Put the cucumbers into a colander set over another bowl to drain for 20 minutes.
Meanwhile, put the scallions, ginger, jalapeños, garlic, and lime on a wire rack set over a baking pan and use a butane torch to lightly char the surface of the vegetables and fruit on all sides. Zest and juice the lime into a blender and add the ginger, garlic, whey, maple syrup, fish sauce, soy sauce, and chile flakes. Turn the blender on low and increase the speed to high to puree the pickling liquid into a smooth paste.
Drain the cucumbers and put them in a medium bowl. Strain the pickling liquid through a fine-mesh sieve over the cucumbers. Thinly slice the charred jalapeños and add them to the bowl. Roughly chop the charred scallions, add them to the bowl, and mix everything together. Transfer to a covered container and refrigerate for at least 1 hour. The cucumbers can be stored for up to 1 week.
MAKE THE POTATO SALAD: Peel the potatoes and cut them lengthwise into quarters. Cut each piece of potato crosswise at an angle into irregular ¾-inch (2 cm) triangular pieces. Put the sliced potatoes into a medium saucepan and cover with water. Season the water with the salt and bring the potatoes to a simmer over medium-high heat. Turn the heat down to medium and cook the potatoes until just tender when pierced with a cake tester, 8 to 10 minutes. Drain and transfer to a large bowl.
Add half of the cucumber kimchi and stir to combine. Serve the potato salad immediately or cover and keep in the refrigerator for up to 5 days.
KALE SLAW
WITH RUSSIAN DRESSING
WE LOVE COLESLAW, BUT WE GET TIRED OF THE SAME OLD cabbage. So, we turned to kale, which is full of sweetness and holds its shape nicely whether it is braised or sautéed. Kale slaw has a great vegetal flavor that is softer and richer than cabbage slaw. We’ve put together a Russian dressing that adds raw vegetables and pickle juice to the mix. If you have any left over, try it on corned beef and pastrami sandwiches, with or without melted Swiss cheese. We also enjoy it with Oven-Fried Lemon Chicken or Korean-Style Chicken Wings . This particular slaw holds up quite well for a few days in the refrigerator, which means that you get to enjoy every bite until it’s all gone.
SERVES 8 AS A SIDE DISH
----
2 bunches kale, preferably Tuscan
1 large carrot, grated
RUSSIAN DRESSING
½ cup / 100 grams mayonnaise, preferably Duke’s or Hellmann’s
¼ cup / 65 grams ketchup
¼ cup / 60 grams sweet pickle juice
1 tablespoon / 15 grams chopped onion
1 tablespoon / 15 grams chopped celery
1 tablespoon / 15 grams chopped carrot
1 teaspoon / 5 grams prepared horseradish
4.5 ounces / 125 grams Gorgonzola dolce cheese, crumbled
----
Remove and discard the kale stems. Finely
SERVES 8 AS A SIDE DISH
----
CUCUMBER KIMCHI
12 baby cucumbers
2 tablespoons / 25 grams sugar
2 teaspoons / 12 grams fine sea salt
1 bunch scallions, trimmed
About 7 inches / 50 grams fresh ginger
2 jalapeños, peeled
5 garlic cloves, peeled
1 lime
¼ cup / 55 grams whey or rice vinegar
3 tablespoons plus 1 teaspoon / 50 grams Grade B maple syrup
2 tablespoons / 28 grams fish sauce
1½ tablespoons / 25 grams tamari soy sauce
1 teaspoon / 2 grams Korean red chile flakes
POTATO SALAD
10 medium Yukon Gold potatoes (3¼ pounds / 1,480 grams)
1 tablespoon / 18 grams fine sea salt
----
MAKE THE CUCUMBER KIMCHI: Slice the cucumbers into ¼-inch (6 mm) rounds and put them in a bowl. Sprinkle the sugar and salt over them and toss to combine. Put the cucumbers into a colander set over another bowl to drain for 20 minutes.
Meanwhile, put the scallions, ginger, jalapeños, garlic, and lime on a wire rack set over a baking pan and use a butane torch to lightly char the surface of the vegetables and fruit on all sides. Zest and juice the lime into a blender and add the ginger, garlic, whey, maple syrup, fish sauce, soy sauce, and chile flakes. Turn the blender on low and increase the speed to high to puree the pickling liquid into a smooth paste.
Drain the cucumbers and put them in a medium bowl. Strain the pickling liquid through a fine-mesh sieve over the cucumbers. Thinly slice the charred jalapeños and add them to the bowl. Roughly chop the charred scallions, add them to the bowl, and mix everything together. Transfer to a covered container and refrigerate for at least 1 hour. The cucumbers can be stored for up to 1 week.
MAKE THE POTATO SALAD: Peel the potatoes and cut them lengthwise into quarters. Cut each piece of potato crosswise at an angle into irregular ¾-inch (2 cm) triangular pieces. Put the sliced potatoes into a medium saucepan and cover with water. Season the water with the salt and bring the potatoes to a simmer over medium-high heat. Turn the heat down to medium and cook the potatoes until just tender when pierced with a cake tester, 8 to 10 minutes. Drain and transfer to a large bowl.
Add half of the cucumber kimchi and stir to combine. Serve the potato salad immediately or cover and keep in the refrigerator for up to 5 days.
KALE SLAW
WITH RUSSIAN DRESSING
WE LOVE COLESLAW, BUT WE GET TIRED OF THE SAME OLD cabbage. So, we turned to kale, which is full of sweetness and holds its shape nicely whether it is braised or sautéed. Kale slaw has a great vegetal flavor that is softer and richer than cabbage slaw. We’ve put together a Russian dressing that adds raw vegetables and pickle juice to the mix. If you have any left over, try it on corned beef and pastrami sandwiches, with or without melted Swiss cheese. We also enjoy it with Oven-Fried Lemon Chicken or Korean-Style Chicken Wings . This particular slaw holds up quite well for a few days in the refrigerator, which means that you get to enjoy every bite until it’s all gone.
SERVES 8 AS A SIDE DISH
----
2 bunches kale, preferably Tuscan
1 large carrot, grated
RUSSIAN DRESSING
½ cup / 100 grams mayonnaise, preferably Duke’s or Hellmann’s
¼ cup / 65 grams ketchup
¼ cup / 60 grams sweet pickle juice
1 tablespoon / 15 grams chopped onion
1 tablespoon / 15 grams chopped celery
1 tablespoon / 15 grams chopped carrot
1 teaspoon / 5 grams prepared horseradish
4.5 ounces / 125 grams Gorgonzola dolce cheese, crumbled
----
Remove and discard the kale stems. Finely
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