Tag Archives: bibimbap recipe

Gnocchi — But Turn It Korean

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Korean bibimbap gets a little Italian flair.
Korean bibimbap gets a little Italian flair.

When it comes to cooking, Hetty Lui McKinnon has a knack for seeing what others don’t. With a gift for fusing ingredients from different cultures, this Chinese Australian cookbook author who lives in Brooklyn creates dishes that aren’t confounding, but rather thoughtfully and marvelously cohesive.

After all, who else would think to take Italian gnocchi and turn it into a foundation for Korean bibimbap?

Her “Bibimbap-Style Gnocchi with Gochujang Vinaigrette” absolutely works, too, with purchased gnocchi taking the place of the usual chewy Korean rice cakes or fluffy steamed rice.

The recipe is from her latest cookbook, “Linger” (Alfred A. Knopf), of which I received a review copy. It’s a collection of hearty salads and simple desserts that are especially dear to her heart.

In fact, salads are what inspired her culinary career. As a mother of three living in Australia, she started a salad delivery service out of her home. Two days a week, for four years, she made salads and delivered them on her bike to customers.

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The Joys of Summer Salmon

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A fun, delicious dish that makes the most of pricey wild King salmon.

A fun, delicious dish that makes the most of pricey wild King salmon.

 

One of the true great pleasures of summer is indulging in local King salmon.

Rich, oily, luscious and deep pinkish-red in color, it’s my favorite fish.

When an assignment took me to Half Moon Bay, I tossed a cooler in the back of my car in hopes of scoring some fresh catch to take home.

I stopped in at Princeton Seafood Company, intent on buying a few fillets. But I walked out with an entire California King salmon instead. At first, the $150 or so total price tag for the nearly 8-pound fish made me gulp. But when you consider that local wild salmon fillets sell for upwards of $28 a pound there and at farmers markets, paying $19 per pound for the entire fish really made more sense, especially if you can’t get enough of salmon like me.

At Princeton Seafood, the friendly fish monger will scale the fish and cut it up however you like. I asked for fillets, skin-on, and for all the bones, too. After all, crispy salmon skin is a true treat to nibble on. I know some people can’t be bothered with the bones, but trust me, they are a trove of meat.

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