1. Fermented cabbage
This kimchi recipe requires 90 minutes to soak the vegetables, 1 hour to drain them, 4 days to ferment, and it can then be kept for 8 to 12 months in the refrigerator. The Korean condiment gets better as it ages. Since the food is fermented, you must make sure to follow all the proper steps to avoid food poisoning. After several days of waiting anxiously, you can finally enjoy your kimchi in a shrimp stir-fry that’s ready in just 10 minutes, or add it to sandwiches, burgers, fried rice or ramen.
Vegetables
Homemade Kimchi
2. Gnudi
Gnudi look a bit like gnocchi without potatoes, or ravioli without the dough. Simply combine flour with ricotta cheese, Parmesan and an egg yolk. The gnudi are so tender and silky that it feels like biting into a little cloud. To achieve this light texture, the balls of dough must be kept for two days in the refrigerator, coated in flour, so that a thin coating forms, ensuring they don’t burst while cooking.
3. Tortillas two ways
By taking the time to knead the dough and then cook the tortillas in a skillet (about 45 minutes), you’re choosing to make a more elaborate, but improved, quesadilla. To make wheat tortillas, the only ingredients you need are all-purpose flour, salt, oil and water, which you combine, leave to rest and then roll out. As for the corn tortillas, the use of masa harina corn flour is essential, and not interchangeable with any other corn flour.
Homemade recipes
Homemade Corn Tortillas
Homemade recipes
Homemade Wheat Tortillas
4. Quesadillas made low and slow
By cooking it for three hours in the oven at 300°F (150°C), the pork shoulder used in this recipe breaks down and becomes absolutely tender. It’s bathed in a mixture of chicken broth, orange juice and chipotle peppers in adobo sauce, which makes for a smoky and spicy flavour. Once cooked, break it up with a fork and serve with tortillas, or as a main course, paired with corn mashed potatoes.
Mexican-Inspired cuisine
Braised Pork and Corn Quesadillas
5. A braided loaf
Almost all breads require some time to rise. Challah bread takes 3 hours. This traditional Jewish egg bread requires an additional step, which consists of forming three long snakes of dough and then braiding them. The braiding makes the bread look rather beautiful and will certainly impress your brunch-time guests. Both sweet and savoury, it can be garnished with sesame seeds. We especially enjoy it toasted and served with quince jam.
Homemade recipes
Challah Bread
6. A fall jam
Quince, a close cousin to the pear, is a fruit that’s about 4 in. (10 cm) in diameter. Its yellow flesh is rather firm, thus requiring it to be precooked in water with lemon juice for 20 minutes. Turn the fruit into jam by adding sugar and simmering for a little less than two hours. Once candied, the quince takes on a dark pink hue.
Jam and sweet spreads
Quince Jam
7. An aged steak
This recipe’s ingredients, aged and matured, offer very concentrated flavours. For the steak, we use beef that has been aged 20 to 30 days at the butcher’s. This one is very tender and the marbling makes for maximum flavour. For the sauce, use black garlic, a garlic that’s been browned for days, which has a slightly sweet flavour similar to that of a prune. A very small amount is enough to flavour the sauce.
