KIMCHI WITH ENDIVE AND CARROTS

 



One of my very favorite, favorite recipes from my experience at Matthew Kenney Weekend Intensive was the Kimchi Dumplings.  The flavor is so fabulous my mouth waters every time I think about it.   I am sad that I have not been able to purchase the larger dehydrator I need to make the dumpling skins as of yet, but I wanted to taste that filling again.  So, I decided to make the filling anyways to eat with my favorite veggies.  To start I need to make the kimchi.  I tweaked the recipe slightly to make it my own and it came out tasting very savory.  So easy and simple.

Some people may be afraid to ferment food at home, but it really isn't hard and it's really very simple.  I just love the colors of these combinations of these vegetables.

KIMCHI WITH ENDIVES AND CARROTS

2 cups endive
2 carrots cut into matchsticks
1/2 teaspoon salt

SEASONING PASTE

1/4 green or yellow bell pepper chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, grated or finely chopped
1 tablespoon fresh green onions, finely chopped
1-1/2 teaspoon dried red chilli pepper flakes (add more if you like it spicy)
2 teaspoons agave
1/2 tablespoon salt

Wash the endives leaves thoroughly and tear into small pieces.  Sprinkle 1/2 tablespoon salt onto the leaves and let it sit.  Water wills tart to release from the leave to make a brine.

Create a seasoning paste with the remaining salt, bell pepper, scallions, garlic, ginger, dried chilli flakes, agave and salt.  Using a mortar and pestle or mini prep combine all these ingredients together.  I used a mini prep.  In a large bowl combine the endive and the seasoning paste together and mix by hand making sure all the leaves are covered with the seasoning. It may be a good idea to put on gloves.  Because of the salted seasoning, the leaves will release moisture and this creates the brine.

Transfer the mixture into a glass container (a large mason jar with an airtight lid) and use firm pressure with your hands to push down on the leaves as they stack up inside the jar.  Transfer any and all liquid that accumulated during the mixing process into the jar as well.  It will become the kimchi brine.  The vegetable mixture should be completely covered by the brine.

Leave about two inches of room at the top of the jar before capping it tightly with a lid.  Allow the jar of kimchi to sit at room temperature for two to three days. 

Store outside of the refrigerator, on a shelf, out of the sunlight to ferment.  What I learned from my class at The Matthew Kenney Academy is that kimchi is an example of Anaerobic Fermentation - fermentation in the absence of air - which is why it is important to cover the cabbage with the brine.  This promotes the presence of Lactic Acid Bacteria growth.  The refrigerator would stall the growth of good bacteria and fermentation.

You should "burp" your kimchi after 24 hours to release some of the pressure from fermentation.  After 2-3 days your kimchi is ready to eat.

Kimchi can be stored in the brine but is best drained before use.  The refrigerated kimchi will continue to ferment slowly and over time, becoming more sour and flavorful with each day.  And always use clean utensils when dipping into your kimchi.

Enjoy!

Later on I'll share a recipe using the kimchi that really makes my mouth water!

Join the discussion!

Do you have a favorite kimchi recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 

 

THE MATTHEW KENNEY ACADEMY, SANTA MONICA, CA

 

 

I can't stress enough how good I feel when I eat raw cuisine.  I know a lot of you are with me on this one.   It's hard to explain until you try it and feel the effects that raw natural food has on your body.  I try the best I can to eat raw as much as possible.  It's not always easy, but the effort is so worth it. 

 

I am fairly new to raw cuisine, but I love so much what it does for me, my friends and family.  I have small group of friends who have are on this same quest and it's been such a great experience so far.  I have been able to connect with so many great people in this community, it's been truly wonderful.   So, you can imagine my excitement when I realilzed I had the opportunity to take The Matthew Kenney Academy's first Weekend Intensive course.  Ever since I found out Matthey Kenney came to Los Angeles and opened his restaurant M.A.K.E. and his culinary academy, I have been jealous over those who were able to take the one month long cooking courses he offers.  My circumstances won't allow me currently to take those, but when he came out with a 2 day weekend intensive course  I was thrilled.

 

You can definitely learn new recipes and techniques from cookbooks, but there is nothing like learning hands on the how to make something.  I was able to hone my skills in the basic techniques of simple raw dishes that you would make at home. We also were able to use cuisine technology that has advanced the way raw food can be prepared.  I really enjoyed that.  It's truly amazing what can be done!  And the last thing that stuck with me was the emphasis on caring about how you plate your food.  A truly simple dish like butter lettuce salad plated beautifully really does taste that much better.  It adds to the whole experience.  You eyes take in the food first.  And if you ever have the chance to dine at his restaurant M.A.K.E. you will see what I mean.  Words really can't describe the gorgeousness of the dishes there.  Truly beautiful.

 

Here are some photos from my two days at the Academy. 

 



 

 

 



Raw food is not about eating a salad everyday. It's so much more than that.  If you combine the right ingredients together, you can create truly amazing and fabulously tasting dishes.  I love making new raw dishes and having my friends taste test.  It's been my way to convince them to get on this path.  And it's working too.   Please, continue on your quest to eat more raw cuisine.

 

Matthew Kenney and his team are so wonderful, so humble and gracious.  If you have the opportunity, come on over to The Matthew Kenney Academy and take one of his courses.  They will be offering online courses in 2013 too ... you won't regret it.

 

 

REFLECTING...

 

 

 

I apologize for not having a recipe post today.  I am still reflecting on the fabulous weekend I had at The Matthew Kenney Academy's Weekend Intensive Raw Cooking Course.  And I am also trying to catch up today.  The course really accomplishes the mission statement quoted above.  I am so inspired.  Inspired to continue on this course of plant based cooking and eating and to continue to create and share more recipes capturing the great flavors nature has to offer us.   I'll be posting about my experience a little more later this week I hope. 

 

Hope you have a great week!

 



RAW: CRANBERRY MAPLE GRANOLA

 

 

 

Who doesn't like home made granola?  My friend Britney makes a fabulous vegan version. So delicious!  She is fabulous at making desserts, snacks and smoothies!  But since I am trying to add as much raw cuisine into my diet as I can, I had to try Matthew Kenney's Cranberry Maple "Grawnola" from his Raw Food Real World cook book.  Let me just say that it's so good that did not last long at all in our house.  I need to make another batch right away. 

 



 

You can eat this as a stand alone snack, as a ceral or in your favorite yogurt. So delicious.  It does take a little preparation, but it's so worth the effort.  Here's the recipe...

 

CRANBERRY MAPLE GRANOLA

 

INGREDIENTS:

 

1 apple, cored and chopped

1-1/2 cups dates, soaked in warm water until soft and pitted

1/2 cup maple syrup

2 tablespoons lemon juice

2 tablespoons orange zest

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon sea salt

1/2 cup sun flower seeds, soaked 2 hours or more

2 cups almonds, soaked 4 hours or more

3 cups pecans, soaked 2 hours or more

1 cup pumpkin seeds, soaked 2 hours or more

1-1/2 cups dried cranberries

 

In a food processor, place the apple, dates, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 cup of the sunflower seeds and process until completely smooth.  Transfer the mixture to a large mixing bowl.

 

Add the remaining 1/4 cup sunflower seeds, the almonds, pecans, and pumpkin seeds into the food processor (no need to rinse between uses).  Coarsely chop the nuts and seeds in a few quick pulses.  Add them to the bowl with the apple mixture, add the cranberries and combine well.

 

Spread the granola onto your lined dehydrator tray and dehydrate at 115 degrees for 6 to 8 hours.  Flip the granola over onto the dehydrator screen removing that lined tray and deydrate for another 8 to 12 hours or until the granola is crunchy.  Cool and store in an airtight container.  Storing it in the refrigerator will help maintain its freshness longer, for up to a few weeks.

 

Enjoy!

 

 



 

 

 

Here's my soaking pic from Instagram (I apologize for the quality - a little blurry but you get the idea)...

 

 

 

 

 

M.A.K.E. SANTA MONICA + MATTHEW KENNEY

 

 

 

I am really not one to be star struck since I've lived in Los Angeles my whole life, but yesterday my friends and I were.  Even though I was jetlagged and it was carmageddon this past weekend in Los Angeles (the busiest freeway in the world was shut down for 2 days due to construction), we made our way over to Santa Monica to check out  M.A.K.E. one of our favorite chef's, Matthew Kenney's new raw food restaurant.  It opened to the public this past Saturday, September 29th. 

 

First of all, I  love the Santa Monica Place!  It's a fabulous location.  Perfect weather year round and minutes from the beach.  I dine in that area frequently, and this is where I bring many out of town visitors when I want to show them around. If you want to make a day of it, rent some bikes at the Santa Monica Bike Center at the bottom floor of Santa Monica Place and take a ride for a few hours along the beach, come back and have dinner at M.A.K.E.  The perfect afternoon, really.  M.A.K.E. is located on the top floor of the Santa Monica Place where the Market Place is.

 

I don't know if I can formulate the words to describe exactly what we experienced last night.  The mix of flavors used in each dish were so fabulous and very carfully thought out, it really blew our minds.  We spent three hours savoring every bite we put into our mouth.  Truly, just divine.

 

We were fortunate too that Matthew happened to be there that evening.  What a treat!  We were able to chat with him for a bit - he is so nice and kind.  We were star struck!

 

If you get a chance, make your way over to M.A.K.E.  It's an experience you won't forget.  It will inspire you to continue your journey to eat clean and healthy foods.  Experience how different flavors can mesh together to create something so unique and beautiful.

 

 

Here are some photos we took with Instagram and our iPhones...

 

 

view of restaurant; our gracious server with the general manager and chef scott winegard; M.A.K.E. menu; bar view



 

fabulous three "cheese" plate; chocolate walnut cake with licorice icecream, pear, candied fennel and sassafras; fragrant sorbet dessert, bartlett pear soup with young celery and juniper oil



wild mushroom mole, cashew crema, red chili, avocado tacos; celery, cucumber, lemon and fennel juiced drink; grapefruit, beet, carrot ginger, juiced drink; flatbread, hummus, jewel box tomato, fennel, capers and mint

 

Can I just chime in here and ask what you think of these dishes?  You must go and try them for yourselves, really... no words.

 

matthew kenney and me; another kitchen shot with scott winegard; restaurant shot, matthew kenney culinary; matthew kenney and the gang, contributors christine and britney, me and kelsey

 

Follow Matthew Kenney Santa Monica  on Faceboook and Instagram: matthewykenneysm to stay connected.

 









RAW FOOD: MATTHEW KENNEY & M.A.K.E !

I can't tell you how excited I am to find out that my favorite raw food chef Matthew Kenney has come to Los Angeles!  He has opened a Raw Food Academy and will be opening a restaurant in Santa Monica, California.  I really thought I was going to have to go to one of his restaurants in Chicago the next time I was there.  Maybe one day I will be able to attend the Academy.  He is the one that got me started on techniques and ideas about raw food.  His book Raw Food Real World was the first raw food cook book I really got into for raw cooking.  This cook book was the first prize I gave away for the first giveaway I posted.  I am really just beside myself.

My raw foodie friends and I can't wait to make it over to his restaurant in Santa Monica when it opens. I believe it will be opening later this month.  Check out this ARTICLE.

photos via Matthew Kenney Cuisine

 Thanks so much to The Chalkboard Mag for featuring an article about Matthew along with the fabulous Anna Getty.