recipes

Kimchi Bibimguksu

by Nancy on February 12, 2016

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Growing up, our house was always stocked with jars of kimchi. We had many different varieties too, so there was a dedicated kimchi fridge in the garage. Back then, it wasn’t a popular food item as it is today, so it’s pretty exciting to see kimchi being served in many restaurants.

Today, I’d like to share a traditional Korean noodle recipe, Kimchi Bibimguksu. (Bibimguksu literally translates to, mixed noodles.) This cold noodle dish is tangy, sweet, and spicy. Since no two kimchi or gochujang sauce are alike, you may have to add more or less sugar and vinegar, and taste as you go. This recipe can be easily doubled, and the sauce can be made a day in advance and stored in the fridge.

Kimchi Bibimguksu – Spicy Cold Noodles with Kimchi
Serves 2

the sauce

  • 1 cup chopped Napa kimchi
  • 1/4 cup kimchi juice (liquid from the kimchi)
  • 2 tablespoons Gochujang (found in Korean or most Asian grocery stores.)
  • 3 teaspoons sugar (or more)
  • 2 tablespoons rice wine vinegar (or more)
  • 1 tablespoon sesame oil

the noodles

  • 2 bunches of Somen noodles

the garnish

  • 1/2 English cucumber, julienned
  • 1 hard boiled egg, cut in half
  • 1/4 cup microgreens (optional)
  • 1 tablespoon sesame seeds

Instructions:
Combine kimchi, kimchi juice, gochujang, sugar, rice wine vinegar, and sesame oil in a medium bowl. Add more sugar or vinegar to desired taste. Mix well and set aside.

Add noodles to a large pot of boiling water, and cook until cooked through. Noodles should be chewy and soft, (average time about 2-3 minutes). When the noodles are done, strain and rinse them in cold water. Once the noodles are cool and the water has drained, divide into two bowls. Divide kimchi sauce mixture and pour on top of noodles.

For the garnish, add julienned cucumber, egg, microgreens, and sesame seeds on top. Mix together and enjoy!

bibimguksu2OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA{ All images by Nancy Cho }

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Tomato Corn Salad

by Nancy on February 5, 2016

TomatoCornSalad1 This winter, I’ve been eating a lot of one-pot meals like soups, curries, and stews. So, I’ve been craving fresh vegetables and found these delicious heirloom cherry tomatoes at the grocery store. My go-to Tomato Corn Salad recipe is easy and fast to make. It is always a hit at every potluck, and I never bring home leftovers.

You can use cherry tomatoes or any other tasty variety. Just make sure to cut large tomatoes into bite-sized pieces. When corn is not in season, I buy canned whole kernel corn.

Tomato Corn Salad
Serves 4-6

the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 shallot, minced (about 1 1/2 tablespoons)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

the salad

  • 1 pound cherry tomatoes
  • 1 dozen fresh basil leaves (about 1/4 cup)
  • 8 oz. fresh mozzarella
  • 3/4 cup corn kernels

Instructions:
In a small bowl, whisk olive oil, white wine vinegar, shallot, salt, and pepper. (Add more salt and pepper if needed.) Set aside for 15 minutes for flavors to blend.

Halve cherry tomatoes and julienne basil leaves. Cut fresh mozzarella into bite size pieces. Combine tomatoes, basil, mozzarella, and corn in a salad bowl. Whisk dressing again before adding to tomatoes and toss together.

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TomatoCornSalad4{ All images by Nancy Cho }

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Recipe Roundup: Panna Cotta

by Kate on January 29, 2016

anthologymag-blog-food-recipe-roundup-panna-cotta-1I don’t know why, but my sweet tooth has been on a rampage lately! Instead of going for the usual bag of Oreos (or Fig Newtons, my all-time favorite), I decided to use my cravings as an excuse to experiment with some new recipes. I’ve never made custards or panna cottas before, but the Italian “cooked cream” dish seemed like the perfect option for rainy evenings.

Basic panna cotta is nice and simple, which makes it a great blank canvas for many flavors. I’ve rounded up some recipes that contain some of the most intriguing flavors I could find—including matcha, earl grey, cardamom, and grapefruit. No matter what your tastes, I’m sure there will be a panna cotta recipe that appeals. Enjoy!

{Image above: Matcha Panna Cotta & Black Sesame Tartlettes recipe via Butterlust Blog}

anthologymag-blog-food-recipe-roundup-panna-cotta-2{Cardamom Panna Cotta with Honeyed Figs via Bell’Almiento}

anthologymag-blog-food-recipe-roundup-panna-cotta-3{Coconut Panna Cotta recipe via Inspiring The Everyday}

anthologymag-blog-food-recipe-roundup-panna-cotta-4{Classic Panna Cotta recipe from Pretty.Simple.Sweet}

anthologymag-blog-food-recipe-roundup-panna-cotta-5{Earl Grey Panna Cotta Cups via Hummingbird High}

anthologymag-blog-food-recipe-roundup-panna-cotta-6{Grapefruit Possets via Ruby Tuesday}

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Chocolate Peppermint Bark

by Kate on January 8, 2016

Image credit: Alanna Taylor Tobin | The Bojon GourmetI know the the holidays are over, but coming off of several weeks of cookies, spiced nuts, mulled wine, I find myself unwilling to let go of festive recipes. It’s just too much fun to bake and share holiday goodies, so why stop so soon?

With that in mind, I think I’m going to spend the upcoming rainy days making a few more winter treats, like this beautiful chocolate peppermint bark. With bittersweet and white chocolate, sea salt, and coconut oil, this recipe is a sophisticated take on traditional peppermint bark. It’s a little salty and a little sweet, with a lovely marbled pattern. You can find the full recipe here.

anthologymag-blog-food-peppermint-bark-2anthologymag-blog-food-peppermint-bark-3anthologymag-blog-food-peppermint-bark-4anthologymag-blog-food-peppermint-bark-5{ All images and full recipe from The Bojon Gourmet }

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Issue19_Cover-loresFor our last blog post of the year, we’re going back to spring and taking a closer look at Issue No. 19. This bright and cheery cover—which shows the living room of event designer David Stark and artist Migguel Anggelo‘s Miami living room—always puts a smile on my face. And it’s an especially welcome sight on a cold winter morning! Below are a couple more spreads from the issue, which you can purchase—along with other back issues—right here.

Ready, Set, Go! Melina Hammer shared a trio of recipes that are perfect for making and taking on the road. These are the recipes you need for your next potluck or tailgate!

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Pride of Place Interior designer Niya Bascom of Ishka Designs gave us a tour of his Brooklyn residence, which is appointed with so many beautiful travel mementos.

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{ Purchase Issue No. 19/Winter 2015 }

As many of you know, 2015 is the final year of publication for Anthology. So I’d like to take this opportunity to thank you for reading the magazine and the blog. It’s been a pleasure sharing so many creative people and places with you over the past five years. We’ll still be posting here from time to time, but with less frequency since our team is embarking on new projects.

Happy New Year to you and yours.

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