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Fritto Misto

Fritto Misto

Fritto Misto is a platter of assorted fried seafood and one of the glories of food in Venice.

Ingredients:
– 8 cups vegetable oil (for frying)
– 200g all-purpose flour
– 200g cornstarch
– 1 tsp baking powder
– 1/2 salt
– 2 cups chilled club soda
– 1/4 small squash, thinly sliced
– 1/2 small fennel bulb, thinly sliced
– 1 leek
– 100g maitake or shiitake mushrooms
– 1 lemon, thinly sliced
– 100g large shrimps
– 100g squid or baby octopus tentacles
– Fresh parsley and sage leaves

Cooking Instructions:
1. Combine flour, cornstarch, baking powder, and salt in a large bowl.
2. Add club soda and mix.
3. Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl.
4. Fry, turning occasionally, until golden and crisp, for about 1–3 minutes.
5. Using a slotted spoon, transfer to a wire rack and season with salt.
6. Repeat with remaining ingredients.
7. Serve with lemon wedges.

Kimchijeon

Kimchijeon

Kimchi Pancake (Kimchijeon)

Kimchijeon is a Korean pancake made with sliced kimchi and flour batter.

It is usually served as an appetizer, snack or side dish.

Ingredients:
– 100g all-purpose flour
– 100g potato starch
– 1/4 tsp salt
– 100g cabbage kimchi, roughly chopped
– 100g kimchi juice
– 4 tbsp water
– 1 scallion, chopped
– 2 tbsp vegetable oil
– toasted sesame seeds
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1 tsp sugar
– 1/2 tsp sesame oil

Cooking Instructions:
1. Combine the flour, potato starch and salt with the kimchi, kimchi juice, water, and scallion. Stir the mixture until well-combined.
2. Heat a nonstick pan over medium high heat. Fry pancakes until browned on one side, then flip it and continue to cook until browned on the other side.
3. Meanwhile, combine soy sauce, rice vinegar, sesame oil, sugar and 1 tbsp of water in a small bowl. Serve the sauce with pancakes.

Jajangmyeon

Jajangmyeon

Jajangmyeon is Korean black bean noodles made with pork belly and vegetables.

Ingredients:
– 3 tbsp vegetable oil
– 225g pork belly, cut into small cubes
– 1 cup Korean radish, cut into cubes
– 2 small onions, diced
– 1 zucchini, cut into cubes
– 2 small potatoes, cut into cubes
– 1/2 cup chunjang (Korean black bean paste)
– 3 cups water
– fresh Korean noodles
– 2 tbsp cornstarch
– 1 tsp sesame oil
– seedless cucumber and yellow pickled radish, for garnish

Cooking Instructions:
1. Stir fry the pork belly until it’s golden brown and crisped.
2. Add the radish, onion, zucchini, and potato. Stir-fry for a few minutes.
3. Add the Korean black bean paste (chunjang) and let it fry in the center of the pan for one minute.
4. Stir everything together.
5. Add 2 cups of water, and let it come to a boil.
6. Simmer with the lid on for 10 minutes.
7. Cook Korean noodles (follow the instructions on the package).
8. Add the cornstarch to the sauce, and stir until thick and glossy.
9. Finish off with the sesame oil.
10. Serve with the noodles, and garnish with the cucumber. On the side, serve with pickled radish and chopped onion.

Hanukkah foods

Hanukkah foods

Hanukkah is celebrated on the 25th day of the month of Kislev, the Jewish calendar, which can be in early November or late December.

With eight nights to celebrate Hanukkah, there’s plenty of opportunity to cook various delicious dishes in honor of the Festival of Lights.

Popular foods eaten on the Jewish holidays are loukoumades, pancakes, and latkes. Loukoumades are deep-fried puffs, which are dipped in honey or sugar. Pancakes are a traditional dish, served along with the oil they are fried in. Latkes are potato/vegetable fried pancakes. Also, many kinds of cheese and dairy dishes are served on the Jewish holidays.

The traditional foods served during the Hanukkah holiday are symbolic of the events being celebrated. Most of these traditional foods are fried in oil, symbolic of the oil that lasted eight days. Others contain cheese to celebrate Judith’s victory.

Popular Hanukkah holiday favorites are challah, apple cake, hamantaschen, soft pretzels, beef brisket, and cream of artichoke soup.