Archive for the ‘Momofuku’ tag
Every once in a while you need to have a meal ready on short notice, and you want something relatively healthy and definitely tasty. Seared tuna is a great way to go in this situation. Almost zero prep time, 5 minutes in a pan, and you have dinner. Throw some sauteed vegetables with miso butter (cribbed from Momofuku, of course) in there and you’ve got a meal that looks like it came from a high-end restaurant right in front of you, in 10 minutes. All you need is a good source for fresh tuna, of course:
Those of you who read this blog with any regularity will already know that I cook a lot of things from the Momofuku Cookbook. I can’t help it. I’m addicted. I’ve probably cooked well over 50% of the dishes in the book, which is easily the highest percentage of cooked recipes for any cookbook that I own. This dish is the one that started it all; the first thing that I tasted from Momofuku. The Momofuku Pork Bun.
This recipe is another great reason to have miso in your refrigerator, in addition to the miso soup recipe I just put up. Miso keeps forever in your fridge, and this recipe is so easy that it’s even tough to say that it’s a “recipe”. This dish takes five minutes from start to finish, and it will become one of your favorites immediately. The miso butter idea is David Chang’s (of Momofuku, if you haven’t ever read this blog before or don’t live in New York) that I’ve appropriated and applied to every steamed vegetable I can get my hands on. I first tasted it three years ago at Momofuku Noodle Bar, where it was served over asparagus with a poached egg. Heaven. Give it a try; you won’t regret it. Trust me.
Welcome to another installment of “LeChef cooks from the Momofuku cookbook”. Sorry guys, I’m really just a sucker for that book, and I’ve actually made this dish before but never posted it. You won’t think less of me when you decide to give it a try though, because it’s really good, and if you make it the way I did (slightly modified from David Chang’s version) it’s pretty quick too. I substitute good vegetable bullion for the ramen broth (though I do have a stockpile in my freezer that I made a couple months ago, I like to save that for when I make ramen) which saves the 6-7 hour process of making the broth. I still do the slow-poached eggs, but if you start them just before you start everything else, you can still have this meal done in an hour. Substitute standard poached eggs and you can shave off more time if you wish.
Those of you who read this blog know that I cook from David Chang’s Momofuku Cookbook quite often (if I continue writing this blog I will eventually post every recipe in the book, and I hope his lawyers don’t come after me). I love the flavor profiles he uses, and I have been slowly incorporating his techniques and ingredients into my daily cooking repertoire. Last night I got some friends together to watch Lost, and a marinated hanger steak ssam seemed like the perfect dish. Easy to make, great for a crowd, healthy, and delicious.
I love mussels. I don’t remember exactly when they went from being a shell I picked up on the beach as a child to something that was good to eat for dinner, but like most shellfish it was an acquired taste in my teens. As most children do, I went through a “picky eater” phase in which all foodstuffs that were not plain pasta with butter, hot dogs, or cereal were definitely off my plate. I distinctly remember hatching a plan to numb my tastebuds with ice cubes (something I had read in an Encyclopedia Brown book…anyone remember those?) before eating my Grandmother’s meatloaf one night because I would not be allowed to leave the table until it was gone. In retrospect I think that I may have insulted my Grandmother’s cooking, but at the time it seemed like a clever plan. In any event, that “picky eater” phase passed. Seafood and meatloaf were back on the menu.
Ever since I picked up the Momofuku cookbook, I have been wanting to procure a pig’s head and make the pig’s head torchon that is laid out on page 200. I have made my way through most of the “easier” and “more practical” recipes, and have found myself eying the “Mt. Everest” of the Momofuku recipes: the one that requires a whole pig’s head. This weekend I finally got everything together, called up my friend Cody, and went ahead and did it. I think it goes without saying that there will be rather graphic pictures of a pig’s head in this post, so don’t say that you weren’t forewarned. If that doesn’t scare you off, kindly join me as we journey to the outer boroughs, tackle a crux of a recipe, and convert a part of the pig that usually gets thrown away into a refined and composed dish that you won’t see everyday.
On Saturday, after the shopping trip to Chinatown, work began on a Momofuku meal. For the uninitiated, the Momofuku restaurant empire has taken the New York food scene by storm over the last few years (website here). The brainchild of David Chang, these restaurants (Noodle Bar, Ssam Bar, Ko, Milk Bar, and the upcoming Ma Peche) have attained almost legendary status, and Noodle Bar has become one of my favorite spots. The ramen is legendary. The pork buns are incredible. Given the quality of the food, and the notoriety, they do get pretty crowded (in the case of Noodle Bar and Ssam Bar) and difficult to get into (in the case of Momofuku Ko, which can only be accessed through an online reservation system that gets booked within minutes of opening for a reservation a month in advance). I had the great pleasure of dining at Ko last spring, and I have to say that it ranks up there within my top 5 dining experiences in New York, without a doubt. Each of the Momofuku restaurants deserve their own posting, and more. This post is going to be focused on a few recipes from the Momofuku Cookbook, which came out last October, and from which I have been avidly cooking since then.