OK, with all those blueberries, I couldn’t resist. I kept it really simple.
- Preheat oven to 450.
- Mix 2 pints of blueberries with 1/2 cup sugar, 2 tsp. arrowroot, squeeze some lemon or orange juice in, and mix well. I had some homemade pastry dough in the freezer. If you don’t, buy some pastry dough. Unfold it onto a buttered sheet pan. Dump the blueberry mixture into the middle. For a proper galette, fold the edges over the blueberry mix. My dough wasn’t cooperating, so I ended up with more of a pie.
- Bake at 425 for 25 – 30 minutes.
- Allow to cool and thicken before eating. If you can.
- 8 cups chopped napa cabbage
- 1 cup coarse sea salt
- 1/4 cup green onions, white and green parts
- 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
- 2 tbls. wheat free tamari
- 2 tbls. raw agave nectar
- 2 tsp. chopped gingerroot
- 2 cloves garlic, minced
- In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
- Transfer to a bowl and add remaining ingredients. Mix well.
- Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.
What I Then Made: Cold Spicy Kimchi Noodles (from the NY Times Cooking Section)
For the dressing:
- 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
- 1 medium garlic clove, grated
- 2 teaspoons grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 tablespoon Japanese red miso
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon fish sauce
- ½ teaspoon gochugaru (Korean red pepper flakes)
For the Noodles:
- 8 ounces flat rice noodles or soba noodles
- 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
- 1 cup halved cherry tomatoes
- 3 or 4 large red radishes, sliced into thin rounds
- ½ cup scallions, slivered
- 1 serrano chile, thinly sliced (optional)
- 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
- 2 tablespoons toasted sesame seeds
- Cilantro sprigs or choppedcilantro, for garnish
- Lime wedges, for serving
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.