Thursday, May 20, 2021

Kimchi Bruschetta

From here

  • 1 tablespoon extra virgin olive oil
  • 1/2 french baguette sliced
  • 1 garlic clove peeled and left whole
  • 1 tablespoon sesame oil
  • 1 1/2 heaping cups kimchi chopped
  • 1 medium to large sized tomato diced with the seeds removed
  • fresh ricotta cheese
  • fresh green onions diced for garnish
  1. Using a large nonstick skillet, heat the olive oil over medium heat. Add the baguette slices and cook until well toasted on each side; for about 2 to 3 minutes on each side. Remove from heat, rub one side of all the baguette slices with the garlic and set aside.
  2. Using a medium to large sized nonstick skillet, heat the sesame oil over medium high heat. Add the kimchi and sauté for about 3 to 4 minutes, or until heated through. Remove from heat and set aside to cool for a few minutes. Combine the fresh diced tomatoes and sautéed kimchi and mix well.
  3. To assemble: spread the ricotta cheese on each baguette and top with the tomato/kimchi mixture. Garnish with the diced green onions and serve immediately.

Beef and Broccoli (Instant Pot)

From here

  • 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips
  • Fresh ground pepper
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 cup beef broth
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/8 teaspoon red pepper flakes
  • 1 pound broccoli florets, diced into bite-size pieces
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • Cooked rice, for serving
  • Toasted sesame seeds for garnish, optional
  1. Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
  2. Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
  3. Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
  4. Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
  5. While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
  6. When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
  7. In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
  8. Serve over hot, cooked rice and garnish with sesame seeds.
Alternate broccoli cooking method:
  1. Before browning the beef, place 1 cup water and a steamer basket in the bottom of the pressure cooking pot. Select High Pressure and set the cook time for 0 minutes. When the cook time ends, use a quick pressure release. When valve drops, carefully remove the lid. Transfer the cooked broccoli to a bowl and cover tightly. Discard the water and wipe out the pressure cooker, then continue with the recipe as directed.
  2. Or, you can simply add the broccoli to the pot after pressure cooking. Lock the lid in place, select the Keep Warm setting, and let the broccoli steam in the sauce until it reaches desired crispness.