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Rainbow Fruit Galette


Heyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.
I enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.

Rainbow Fruit Galette

makes 1 large 13x10" galette

1.5 sticks cold unsalted butter, cubed
3 cups flour
1 tbsp sugar
1 tsp salt
1/3 cup cold vegetable shortening
1/2 cup ice water

1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)
1 tbsp white sugar
1 tbsp brown sugar
2 tsp lemon juice
lemon zest

2 tbsp raw sugar
1 eggwash

  1. For the crust, I used Ina Garten's pie recipe, which is equal to make 2x9" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins
  2. Meanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.  
  3. Preheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13"). Drain each sliced fruit and arrange in a line leaving 1" borders. Sprinkle about 2 tbsp of white sugar on top.
  4. Fold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.
  5. Bake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy




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Creamy Kimchi Penne with Chicken Apple Sausage


There's been a lull in the SICU and in the general floors lately due to the nurse's strike in NYC that's supposed to happen next week. I love the nurses for what they do, but it's definitely going to be a difficult time in the hospital when we have travelling nurses, who don't really know how to manage surgical patients. I'm already dreading the day and stocking up on ice cream and chocolate...
Also, now that it is my last week on ICU, I'm making a batch of easy lunch meals, because I won't have a lot of time to cook 😔. Here's, creamy kimchi pasta that I made lighter and without the use of heavy cream. The sweetness of the apples in the chicken sausage goes well with kimchi! Hope you enjoy it as much as I do!

Creamy Kimchi Penne with Chicken Apple Sausage

serves 4

8 oz penne pasta
3 chicken apple sausage, diced bites-sized (Johnsonville brand)
1 cup kimchi, diced bite-sized
1/2 yellow onion, diced
2 cloves garlic, minced

1.5 cups chicken stock
1/4 cup kimchi juice
4 tbsp cream cheese (I used neufchâtel, low fat)
1 cup milk (I used 1%, and it was still creamy)
1/2 tbsp dried parsley
2 tsp gochugaru (Korean chili pepper)
1/4 cup parmesan
1/2 cup mozzarella
salt and pepper
1 bunch chives
  1. Cook pasta according to package instructions, drain and set aside
  2. In a large pan, brown chicken apple sausage in a little bit of olive oil and set aside. Heat 1 tbsp olive oil in same pan on medium flame, fry kimchi, onions and garlic until onions are slightly translucent (about 2-3 mins)
  3. Add to pan, chicken stock and kimchi juice and bring to boil. Then turn down heat to simmer for 3 mins. Add cream cheese (cut into cubes) and stir until melted
  4. Add dried parsley, cooked sausage and pasta. Then pour in milk and stir. Stir in parmesan and mozzarella until the sauce is thickened. Salt and pepper to taste. If the sauce becomes too thick, you can add more milk.
  5. Serve immediately with chives


This post was sponsored by Johnsonville. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!
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Kimchichurri Hasselback Potatoes


Happy St Patrick's Day! I guess it was yesterday, but I wasn't able to post this until today. I'm on another 24 hour shift in the hospital, but was so thankful that my St Paddy's weekend wasn't crazily filled with belligerent drinkers hurting themselves! So in true Irish fashion, I made some potatoes and topped it with something green.
I love a buttered potato and it's actually very common to eat potatoes or sweet potatoes with kimchi in Korea. We say that potatoes and kimchi are friends, like PB & J are! I decided to adapt the classic Argentine chimichurri sauce with kimchi instead and used cilantro because I thought it might go together better than parsley. And so you have kimchi + chimichurri = KIMCHICHURRI!!
I've now got a jar of this delicious tangy fresh kimchichurri in the fridge and will top everything with it this week 😋

Kimchichurri Hasselback Potatoes


6 small yukon potatoes
2 tbsp olive oil
1 pat butter
sea salt, black pepper
roasted sesame seeds

Kimchichurri
2 stalks green onion
1 bunch cilantro (or 1 cup firmly packed leaves, thick stems trimmed)
1/3 cup napa cabbage kimchi
3 cloves garlic, minced
3 tsp kimchi juice
1/2 tbsp gochugaru (Korean red pepper powder)
1 tbsp light sesame oil
1/3 cup olive oil
salt

  1. Prepare potatoes. Wash, remove eyes and soak in cold water for 10 mins. Preheat oven to 425F
  2. Put potato on chopping board, flat side down. Cut in 5 mm intervals almost all the way through
  3. Arrange potatoes in a baking tray. Rub butter on top of each potato, drizzle olive oil and sprinkle salt and fresh black pepper. Bake for about 40 mins or until the tops are crispy and the flesh is soft
  4. While potatoes are baking, get out your food processor. Add green onion, cilantro leaves and kimchi. Pulse to achieve coarse/finely chopped texture. Otherwise, I did this all buy hand (because my food processor was already in use with other things :P). Plus, I like a more chopped chunky texture for chimichurri
  5. Stir in the minced garlic, kimchi juice, gochugaru, sesame and olive oil. Salt to taste
  6. Top kimchichurri over baked hasselback potatoes and serve. Chimichurri can be kept for a week in a tightly closed jar. It tastes even better as it ages!


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Honey Milk Tea Pudding with Boba


One of my favorite desserts is pudding. I grew up eating custards and egg puddings from Japanese convenience stores, so I love eating anything with that silky creamy texture. So here's a creation of mine making boba milk tea into puddings!

This is best served within 24 hours because boba tends to become a little stiff.

Honey Milk Tea Pudding with Boba

makes 4 small pudding cups

1 3/4 cup whole milk
2 tbsp white sugar
1 tbsp honey
3 Lipton black tea bags
1 package (1 tbsp) gelatin

1/2 cup dried boba/tapioca balls
3 cups water
1/4 cup brown sugar
  1. To make boba: In a medium pot, boil 3 cups of water and 1/4 cup brown sugar. When it boils, add the boba and let simmer in medium heat for 3 mins (it should float). Switch heat off and let sit for another few minutes while you prepare pudding
  2. In a small pot, mix milk, sugar, honey and gelatin. Add tea bags and heat until milk is bubbling at edges and everything is dissolved. Squeeze and remove tea bags. Allow to cool for a minutes
  3. Strain milk tea pudding mixture and pour equally into small pudding cups. Add 1 tbsp of prepared boba. Chill in refrigerator for at least 1-2 hours
  4. Serve with a dollop of honey and remaining boba balls

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Gouda Grilled Kim-Cheese Sandwich with Avo and Prosciutto

I'm stuck in the SICU again for 5 weeks, where our hours are 24hrs on/24hrs off. The hours blows, but I do get a day of sunlight and time to do normal human things like making doctor's appointments and going to the bank. The weather has been a snowy this week and luckily I went grocery shopping, because I am definitely not walking out in the mush!
Here's a sandwich I made on my off day! Lots of gouda cheese, prosciutto and avocado. The sautéed kimchi brings the acidity to help cut the greasiness. So good :)

Gouda Grilled Kim-Cheese Sandwich with Avo and Prosciutto

makes 1 sandwich

2 slices sourdough bread
1 clove garlic
1 pat of butter
3 slices of gouda cheese
1/4 cup kimchi, coarsely chopped
1 slice prosciutto
1/2 avocado, sliced lengthwise

  1. Rub garlic onto bread, or you can mince it and spread it on. Spread butter and toast to your liking
  2. Heat small pan with 1/2 tbsp sesame oil. Saute kimchi until slightly soft for 2-3 mins 
  3. Add on gouda to a slice of bread and allow to toast lightly as well to make it nice and soft
  4. Place on a plate to assemble sandwich. Add the warm kimchi on top of gouda, which will also help melt it
  5. Tear prosciutto to lay over kimchi and place avocado and bread on top. 
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Kimchi Chive dumplings

Kimchi Chive Dumplings

The first post of the year! Wow, I didn't realize I posted so long ago... 😬But life and the inservice training exam got in the way. Still awaiting results with sweaty palms and sleepless nights.

On a happier note, I went home to LA last week to visit friends and family for lunar new year. It's a little late, but I'm finally posting the recipe for my mum's kimchi chive dumplings that we make every year as tradition. I wish everyone a very prosperous year!!! Otherwise, I'm back in New York, doing normal general surgery residency stuff... basically slaving away (hahaha 😪)
A gif I made on how to fold the dumplings into pigs. But you can watch the step by step process for the entire recipe on my saved stories on instagram (@misshangrypants)


Kimchi Chive Dumplings

makes about 20 dumplings

Dumpling wrapper/skin
1.5 cup all purpose flour
1 tbsp corn starch
1/4 tsp salt
1/2 cup hot water

Filling
1 lb ground beef or pork
2 tsp minced garlic
1 tspsalt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

1 lb ground beef or pork
2 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

12oz bean spouts (basically 2 sandwich ziploc bags full)
bundle of chives (handful)
6 stalks spring onion
10oz extra firm tofu
1/2 head of old kimchi (cabbage kind)
1 tbsp coarsely ground sesame seeds
1 egg


Dumpling skin

  1. In a large bowl, combine flour, starch and salt. Make a well in the middle and pour hot water. Mix carefully with a spatula until dough comes together
  2. Use your hands and knead in the bowl until they are no dry bits in the mixing bowel
  3. Knead dough for about 4 minutes until smooth. Shape until a ball and cover with plastic wrap and rest on kitchen counter for at least 30 minutes

Prepare the filling

  1. Meanwhile, let's prepare the filling! Marinate the beef with garlic, salt, pepper, sugar and sesame oil. Mix and set aside.
  2. Blanch bean sprouts in boiling water for about 2-3 minutes until cooked through. Drain and rinse under cold water. Chop into bite sized (1 inch) pieces. Place into a cheese cloth and SQUEEZE. Add that to the marinated meat.
  3. Finely dice the chives and spring onions and also add to filling. Re-using the cheese cloth, break up tofu and squeeze/crumble into bits. Squeeze until it is just moist/relatively dry. Also add to filling.
  4. For the kimchi, use sourish aged kimchi. Finely dice, and also squeeze out some juice using a cheese cloth. You can leave some of the juice in the diced kimchi (not as much arm strength as the tofu or bean sprouts). Add to filling with the sesame seeds, egg for binding and mix well.

Make dumplings

  1. Divide the rested dough in half and shape into 7 inch long logs. Cut into 1/2 inch pieces (like you're cutting cookies) and you'll get about 20 pieces from both logs. While working with each piece of dough, cover dough with damp towel to prevent drying out.
  2. Flour surface that you are working on. Flatten dough with palm/table and using your fingers, spread into a 3" circle. 
  3. Put 1 tbsp filling into middle and pleat edges. Watch the gif above to see how to make pig shapes for lunar new year. Otherwise, there are a lot of ways to pleat dumplings on the interwebs.
  4. Prepare steamer and steam dumplings for about 8-10mins, or until cooked through. Serve hot, because the skin can harder when cold. You can serve with dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp sesame oil

Watch the step by step on my saved stories on instagram (@misshangrypants)
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