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Kari Young

Styling, Photography

11/28/2022

Bò Kho

11/24/2022

Roasted Potatoes with Butter, Thyme and Salt

11/22/2022

Happiness | Korean Mandu with kimchi

11/19/2022

Roasted Delicata Squash with Labneh, honey, pomegranate, mint and pistachio

RECIPE LINK IN BIO

11/16/2022

Easy things

11/15/2022

HOT POT TIME

11/10/2022

“WAFU PASTA” Shoyu Butter Pasta with a dashi base and roasted shiitake mushrooms - shoyu, mirin and finished with butter

11/10/2022

Still the best MANDU

Pork & Cabbage Mandu steamed, soy-vinegar broth, peppers

11/08/2022

Beautiful Dumplings 🥟 all about making batches and freezing (recipe below for Cabbage and Ginger Gyoza) but always keep frozen dumplings from the market around - can be made with your favorite farce recipe.

Recipe
FOR THE FILLING
INGREDIENTS
1 shallot, diced
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons oyster sauce
1 tablespoon Sambal Oelek, or sriracha
1 cup chopped scallions
1 cup shredded carrots
1 cup enoki mushrooms
1 cup chopped shiitake mushrooms
2 heads green cabbage, shredded, or nappa cabbage (reduces considerably when sauteed)
1/ 2 cup soy sauce

FOR THE WRAPPING
INGREDIENTS
Gyoza wrappers, or wonton wrappers
Water

Vegetable oil, (for pan frying)

METHOD
STEP 1
In a large sauté pan, sauté all filling ingredients until cabbage is softened and liquid is absorbed.

STEP 2
Remove wonton wrappers from plastic and set aside. Using your water bowl, dip finger into water and apply a small amount to the outer edges of the Gyoza wrapper. Scoop a small spoonful of filling into the center of the wrapper. Fold the bottom up to the top, pinch and seal with your fingers. Continue making dumplings until filling is used. You can store dumplings in a freezer bag for use later.

STEP 3
Heat a medium sauté pan to medium high heat. Add vegetable oil. Add dumplings one by one and fill the pan (but don’t crowd it) and pan fry at medium high heat for two minutes per side. Gyoza will be golden brown. Add ½ cup water and steam cook for 8-10 minutes.

STEP 4
Remove dumplings and assemble onto a platter or large plate. Garnish with scallion and dipping sauce. Serve immediately.

11/05/2022

Sort of a TOM YUM and sort of a HOT & SOUR SOUP

SOUP BROTH
For Broth:
48 ounces vegetable broth
1 small yellow onion roughly chopped
1 teaspoon ginger, grated
1 cup scallions, chopped
5-6 cloves roasted garlic
¼ cup fish sauce
¼ cup mirin
¼ cup rice wine vinegar
1/4 cup pineapple juice
1 teaspoon sugar
3-6bird's eye chilies, thinly sliced
Vegetable oil
Chili oil
1 lime, cut in wedges

1. In a medium/large soup pot heat vegetable oil on medium high heat. Add onion, ginger, garlic and chopped scallion. Lightly brown and sweat out about 5-8minutes.
2. Add broth, fish sauce, pineapple juice, mirin and rice wine vinegar. Bring just to boil reduce and cook on medium heat for 10 minutes. Reduce heat to medium low and cook for 10-15 minutes. Strain broth into another pot or medium sauce pan. Return to heat and simmer on low.

Adjust heat, sweetness and sourness with sugar, chilies and lime juice.

Garnish with burst cherry tomatoes, scallions, bird’s eye chilies, fresh lime, herbs, fresh coriander leaves, chili oil.

Additions: chicken, shrimp, pineapple, rice noodles.

11/02/2022

my favorites

10/31/2022

Pappardelle with bolognese and parmesan - made in

10/30/2022

Roasted Root Vegetables, sweet potato, avocado and some bacon

10/30/2022

Maccheroni with butter and parmesan

10/29/2022

Lox Platter

10/28/2022

KOREAN BBQ FOREVER
ssam
accompanied by: kimchi, lettuces & herbs, sesame salt & pepper, ssamjang

dry-aged new york strip painted hill’s prime, thinly shaved
koji rubbed pork coppa fermenter’s shio koji, lan-roc farms
veggie skewers trumpet mushroom, shish*to pepper, jimmy nardello pepper, rice cake

10/25/2022

MATTA Vietnamese Fried Chicken. Jasmine Rice with Fish Sauce Gravy + Charred Greens - thank you THIS DISH WAS BEYOND

10/24/2022

DWALI with Thali x Han Oak family
“The Festival of Lights” Leena + Joe | Sun + Peter | Han Oak family ✨

dinner

goat curry
braised goat with garam masala and garlic

paneer makhani
farmer's cheese and fenugreek

chana masala
chickpea, tamarind, cayenne
butternut squash
curry leaves and mustard

aloo mattar
baby potatoes and peas

Elena’s tomato chutney
with bread and rice

dessert
gajar halwa
carrot pudding, ladoo

10/22/2022

Peri Peri Coconut Curry with butternut squash, chilies and mint and chili oil

10/22/2022

Peri Peri-Coconut Butternut Squash Vegan Curry

10/21/2022

BOLOGNESE

10/21/2022

Pan seared duck breast with shoyu butter, nước chấm and sunomono

10/20/2022

Pasta should be simple. Spaghetti Marinara.

SIMPLE MARINARA
28 ounces chopped tomatoes (I love or use San Marzano)
10-12 garlic cloves whole
2 anchovy filets
2 tablespoons butter
½ teaspoon sugar
½ teaspoon dried oregano
1 teaspoon red pepper flakes

Extra Virgin Olive oil
Kosher salt

1. In a large skillet over medium heat, heat the oil. Add garlic.
2. Sauté garlic but don’t burn - get it to golden brown. Add chili flakes and anchovy to let the oils bloom. Add the tomatoes and its juices and stir.
3. Add these items according to taste: sugar, salt, oregano. Stir.
4. Simmer sauce about 15-20 minutes.
5. Add knocks of butter and stir into sauce.
6. Taste and adjust seasonings to preference.

Finish with extra virgin olive oil when serving with pasta.

10/19/2022

Thai Red Curry with sweet potato, carrot, charred shallot, chilies, fresh herbs and lime

For the red curry paste use a mortar + pestle:

8 large dry red chilies
1 T coriander toasted
1/2 T cumin toasted
3 t peppercorns toasted
1 1/2 T galangal sliced
1 T cilantro stems sliced
1-2 shallots sliced
12 cloves garlic sliced
1 T lemongrass sliced
1 t shrimp paste (VEGAN: miso or fermented bean paste)
1 T Kaffir Lime Zest
Kosher salt

10/18/2022

Such an easy soup - Egg Noodle Soup with chicken bone broth, dashi, dumplings, fresh egg noodles, Chiu Chow chili oil, Sichuan peppercorn oil, fish sauce, lime, scallion and chilies

10/17/2022

Thai Red Curry that's truly addicting
Vegan version below too (recipe x 2 or x 1 with leftovers)

Baton cut and brown in vegetable oil:
1 Chinese Eggplant
1 Carrot
1 Tomato

For the curry paste use a mortar + pestle:

8 large dry red chilies
1 T coriander toasted
1/2 T cumin toasted
3 t peppercorns toasted
1 1/2 T galangal sliced
1 T cilantro stems sliced
1-2 shallots sliced
12 cloves garlic sliced
1 T lemongrass sliced
1 t shrimp paste (VEGAN: miso or fermented bean paste)
1 T Kaffir Lime Zest
Kosher salt
Coconut Milk

Fresh garnish:
Fresh Mint
Thai Basil
Bird's Eye Chilies
1 fresh lime quartered

In mortar + pestle: Add cumin, coriander and peppercorns and grind. Add chili peppers with some salt and grind. Add lemongrass and galangal and work the fibers down. Add garlic, shallots, kaffir lime zest and cilantro roots and continue grinding. Add shrimp or miso/fermented bean paste. Mix well to a textured paste. Store leftover paste in refrigerator. *use blender or processor if you don’t have a mortar + pestle

Heat 2 T curry paste in sauté pan or wok over medium heat. Add preferred amount of coconut milk. Simmer curry and taste, taste, taste. Adjust.

Ladle curry into bowl and arrange browned vegetables on top. Squeeze fresh lime juice to finish and garnish with fresh herbs and chilies.

10/16/2022

Can’t get enough - take day old baguette and toast it (the harder the better) the toasted baguette soaks up that vinaigrette and it’s the best part of the whole salad — combine with fresh mozzarella (torn) or omit for , add roasted or grilled tomatoes, watercress, basil and toss with honey-fish sauce vinaigrette

honey-fish sauce vinaigrette

10/16/2022

Very summer here • Ice cold watermelon, raspberries, nectarine, cherry tomato and chilies with nước chấm

nước chấm

1 cup water (hot)
1/2 cup sugar
1/2 cup rice wine vinegar
Juice of whole lime
1/4 cup fish sauce
2 T garlic finely minced
2 whole bird’s eye chili chopped

In a small bowl add hot water and dissolve sugar in hot water. Stir in fish sauce, vinegar and lime juice. Stir in garlic and bird’s eye chili to the fish sauce mixture. Taste and adjust acidity, sweetness and heat.

*sub with vegan fish sauce for version

10/12/2022

BRAISED BEEF WITH CARROTS (also vegan/vegetarian version included)

INGREDIENTS
2 lbs beef short ribs or chuck
*vegetarian/vegan version use King Oyster or Portobello mushrooms that you sear and brown*
½ c worcestershire *VEGAN/VEGETARIAN sub with mushroom powder or double the soy sauce*
½ c soy sauce
1/4 c fish sauce *VEGAN/VEGETARIAN sub with vegan fish sauce*
4-6 c beef stock or broth *VEGAN/VEGETARIAN sub with vegetable stock*
1 x 750ml dry red wine
4 x shallots (peeled and halved)
3 x cloves garlic (peeled and roughly chopped)
15 x pearl or small cipollini onions (peeled and left whole)
10 x large carrots, peeled
Kosher salt
freshly ground black pepper
extra virgin olive oil

Garnish (optional)
1 bunch flat leaf parsley
Horseradish (freshly grated *my preference* or prepared)

1. Season beef generously with salt and pepper on all sides.
2. In a large dutch oven (or large skillet) heat dutch oven on medium high and add 2 tablespoons extra virgin olive oil. Add beef to the dutch oven and brown on all four sides. Remove beef and set aside. *Or brown your mushrooms*
3. Turn heat down to medium and add 2 tablespoons olive oil, garlic, shallots and whole cipollini onions. Brown until softened.
4. Re-add the beef to the onions and add soy sauce, fish sauce, Worcestershire, beef broth and half a bottle of the red wine – (the other half you can enjoy as you cook) – Cover the dutch oven or skillet and turn heat to medium low.
5. Braise beef for about 1 hour. Add carrots after an hour * VEGAN/VEGETARIAN add mushrooms at this point* - continue braise for another hour (check tenderness and braise longer if necessary) - beef should be tender and shred easily with a fork.

Serve braised beef, cipollinis and carrots with a ladle or two of the broth. VEGAN/VEGETARIAN serve mushrooms, cipollinis and carrots with a ladle or two of the broth.

Garnish with flat leaf parsley and freshly grated horseradish. Serve with warm, crusty french bread or buttered egg noodles.

Address

Portland, OR

Telephone

+15039368062

Website

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