Articles in Technique

Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda).

In western Sicily, where frittedda was born, it is served as a grape ‘u pitittu, a Sicilian expression that means “a mouth-opener,” a culinary concept much closer to a Middle Eastern meze than an Italian antipasto. Pino Correnti, a leading Sicilian gastronome, believes that the name of this preparation comes from the Latin frigere, because it is prepared in a large frying pan.

The young artichokes needed for this dish can be hard to find. They are very tender and have not yet developed chokes. Because this dish is affected by the age and size of the vegetables, you will have to judge for yourself the right cooking time and how much salt, pepper and nutmeg you want to use, so keep tasting. This is a good time to use a very good quality estate-bottled extra virgin olive oil from Sicily.

This is most definitely a labor-intensive preparation. However, it tastes so good and can last so long to be served successively as antipasti and side dishes that a Sicilian cook never shies away from the work. It is a time to grab a glass of wine and with a friend or lover shuck the pods of fava and peas.

Frittedda. Credit: Copyright 2016 Clifford A. Wright

Frittedda. Credit: Copyright 2016 Clifford A. Wright

Spring Vegetable Frittedda

Prep time: About 1 hour

Cook time: Between 1 hour and 1 hour, 40 minutes

Total time: About 2 hours, 45 minutes

Yield: 6 to 8 servings


1 pound fresh peas, shelled (from about 2 1/2 pounds of pods)

2 pounds fresh fava beans, shelled (from about 5 pounds of pods)

10 young artichokes, each not more than 3 inches long (if you use older artichokes, with fully developed bracts and chokes, cook them longer in Step 2)

Juice from 1 lemon

1/2 cup extra virgin olive oil

1/2 pound scallions, white part only, finely chopped

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

4 large fresh mint leaves, finely chopped

1 teaspoon red wine vinegar

4 teaspoons sugar


1. Rinse the peas and the fava beans and set aside. Trim the artichokes, quarter or halve, and leave them in cold water acidulated with the lemon juice until they are all prepared. In a large sauté pan (preferably a 14-inch sauté pan), heat the olive over medium-low heat, then cook, stirring, the scallions until soft, about 3 minutes.

2. Add the artichokes and cook for 5 minutes longer (15 minutes if they are fully developed globe artichokes), then add 2/3 cup hot water. Bring to a boil and simmer for 5 minutes. Add the peas and fava beans. Season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes.

3. Moisten the vegetables with more hot water if they look like they are drying out. Cook another 20 to 40 minutes or until tender; keep checking. Stir the mint, vinegar and sugar together and then pour over the vegetables while still hot. Transfer to a serving platter or bowl and let it reach room temperature before serving.

Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright

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Salt-roasted sea bass. Credit: Copyright 2016 David Latt

Dinner-party ready and perfect for everyday meals, a whole fish roasted in salt puts “wow” on the table. A whole fish cooked inside a dome of kosher salt looks beautiful and is easy to make. Ten minutes to prep, 30 minutes in the oven, a salt-roasted fish on your table will make everyone happy.

Using whole fish costs less per pound than filleted fish. Cocooned inside its salt blanket, the protein rich-fish cooks in its own juices.

The technique is very low-tech. No fancy machines or tools are required. Some recipes call for egg whites and water to moisten the salt, but from my experience, water alone works perfectly. After the fish has cooked inside the coating of moistened salt, a fork will effortlessly peel back the skin and a chef’s knife easily separates the meat from the bones.

When creating the salt coating, it is  important to use kosher salt. Do not use table salt and definitely do not use salt that has been treated with iodine, which has an unpleasant minerality.

When you buy the fish, ask to have the guts and gills removed but there is no need to have the fish scaled because the skin will be removed before serving. If the only whole fish available in your seafood market is larger than you need, a piece without the head or tail can still be used. To protect the flesh, place a small piece of parchment paper across the cut end, then pack the moistened kosher salt on all the sides to completely seal the fish.

Even though the fish is cooked inside salt, the flesh never touches the salt. The result is moist, delicate meat.

After removing the salt-roasted fish from the oven, let it rest on the table on a heat-proof trivet. The sight of the pure white mound, warm to the touch and concealing a hidden treat is a delight.

What kind of fish to use?

So far I have used the technique on trout, salmon, sea bass, salmon trout and pompano with equally good results. This makes me think that the technique can be used with any fish.

Salt-roasted trout filleted. Credit: Copyright 2016 David Latt

Salt-roasted trout filleted. Credit: Copyright 2016 David Latt

Choose a fish that is as fresh as possible, with a clean smell and clear eyes. When you press the body, the flesh should spring back.

The cooking time will vary depending on the size and thickness of the fish.

In general, a whole fish weighing 3 to 5 pounds will require a three-pound box of kosher salt.  Since that is an estimate, it is a good idea to have a second box of kosher salt on hand. Personally, I prefer Diamond Crystal kosher salt because it is additive-free.

Salt-Roasted Fish

Use only enough water to moisten the kosher salt so the grains stick together. Too much water will create a slurry, which will slide off the fish. Because kosher salt is not inexpensive,  use only as much as you need. A quarter-inch coating around the fish is sufficient.

Placing herbs and aromatics inside the fish’s cavity can impart flavor and appealing aromas when the salt dome is removed. Sliced fresh lemons, rosemary sprigs, parsley, cilantro, bay leaves or basil all add to the qualities of the dish but discard before platting.

Depending on the density of the flesh, generally speaking, one pound of fish requires 10 minutes of cooking at 400 F.

The mild fish can be served with a tossed salad, pasta, rice or cooked vegetables. The fish goes well with freshly made tartar sauce, salsa verde, pesto, romesco, chermoula or pico de gallo.

Prep time: 10 minutes

Cooking time: 30 minutes if the fish weighs 3 pounds, 50 minutes if the fish weighs 5 pounds

Resting time: 5 minutes

Total time: 45 or 65 minutes depending on the size of the fish

Yield: 4 to 6 servings depending on the size of the fish


1 whole fish, 3 to 5 pounds, with the head and the tail, cleaned and gutted but not necessarily scaled

1 3-pound box kosher salt, preferably Diamond kosher salt

½ to 1 cup water

2 cups fresh aromatics and lemon slices (optional)


1. Preheat oven to 400 F.

2. Wash the fish inside and outside. Pat dry and set aside.

3. Pour 2 pounds of the kosher salt into a large bowl. Moisten with ½ cup water. Mix with your fingers.  If needed, add more water a tablespoon at a time until the salt sticks together.

4. Select a baking tray that is 2 inches longer and wider than the fish. Line with parchment paper or a Silpat sheet.

5. Place a third of the moistened salt on the bottom of the lined baking tray.

6. Lay the whole fish on top of the salt. Place aromatics and lemon slices inside the fish, if desired.

7. Carefully mold the rest of the moistened salt over the entire fish. If more salt is needed, moisten an additional amount of salt.

8. Place the baking tray into the pre-heated oven.

9. After 30 minutes for a 3-pound fish and 50 minutes for a 5-pound fish, remove the baking tray from the oven and allow the fish to rest for 5 minutes.

10. Using a chef’s knife, slice into the salt dome on the back side of the fish, along the fin line. Make another slice on the bottom of the fish. Lift the salt dome off the fish and discard. Using the knife, make a cut across the gills and the tail. Insert a fork under the skin and lift the skin separating it from the flesh.

11. Have a serving platter ready. Using the flat side of a chef’s knife, slide the blade between the flesh and the skeleton along the fin line. Separate the flesh from the bones. Try as best you can to keep the entire side of the fish intact, but no worries if the flesh comes off in several pieces. When you place the flesh on the serving platter, you can reassemble the fillet.

12. Turn the fish over and repeat the process on the other side.

13. Discard the head, tail, bones and skin or reserve to make stock. If making stock, rinse all the parts to eliminate excess salt.  Place into a pot, cover with water, simmer 30 minutes covered, strain and discard the bones, head, tail and skin. The stock can be frozen for later use.

14. Serve the fish at room temperature with sauces of your choice and side dishes.

Main photo: Salt-roasted sea bass. Credit: Copyright 2016 David Latt

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Fennel granola. Credit: Copyright 2016 Wendy Petty

Granola is a marvelous vehicle for foraged seeds. When I harvested more than a quart of fennel seeds last fall, I never could have imagined that I’d have used them all by spring.

Thanks to the delicate anise cookie-like taste of fennel granola, I believe my demand for fennel seeds will always outreach my supply. Fennel granola is so delightful that even those who don’t have access to wild-harvested seeds will want to make it. Store-bought fennel seeds are slightly less flavorful, but work well in this recipe.

As a forager, I find wild seeds to be fascinating, particularly in fall, when the number of other crops to pick diminishes. Every year, I work hard to collect all manner of wild seeds. Some of these, such as seeds from the mustard family, are very flavorful and can be used as spices. Others, such as lamb’s-quarter (Chenopodium spp.) and its cousin kochia (Kochia spp.), need to be processed to remove bitter components before they can be utilized as food. Other seeds, for example evening primrose, a high source of gamma-linolenic acid, are relatively flavorless but powerfully nutritious.

Seeds such as amaranth (Amaranthus spp.), nettle (Urtica spp.) or evening primrose (Oenothera spp.) are easy to bring into the kitchen, requiring little more to process than simply shaking them off the plant and some minor winnowing. These seeds are a dream to harvest, but because they have little flavor, I often forget about using them over the course of the winter. In theory, they can be ground to better access their nutrition, then used atop or mixed into pretty much anything you could cook, from salad to breadcrumb toppings to dessert. In practice, these flavorless wild seeds sit unused in my kitchen. A foraging friend, Erica Marciniec, mentioned using her seeds in granola. I followed her advice and it worked brilliantly. Finally, with granola, I’ve found a way to use these wild seeds in a way that is convenient for me to cook, and that the whole family will enjoy.

While I really enjoyed eating my wild seeds in a typical cinnamon-flavored granola, I knew I could somehow boost the flavor.

That’s when I rediscovered my quart of fennel (Foeniculum vulgare) seeds. Initially, I added only a teaspoon of fennel seeds. I discovered that I loved the taste so much that I omitted cinnamon entirely and increased the fennel to further enhance the flavor of the granola.

I ran nine test batches of fennel granola, tweaking every detail you could imagine. In the end, leaving it in the oven produced the most consistently brown and crunchy granola. The addition of the egg white helps to form clusters. Of course, it could easily be omitted if you are making granola for someone with an egg allergy.

I tried making this granola with honey, but found the flavor competed too much with the fennel. Using brown sugar as a sweetener makes this recipe budget friendly, too. If you’d prefer to use honey, substitute 2/3 cup honey, and omit the brown sugar and water.

Fennel Granola

Prep time: 10 minutes

Cook time: 10 to 12 minutes

Total time: 6 to 8 hours (including cooling time in the oven)

Yield: 5 cups


½ cup butter

¾ cup packed brown sugar

3 tablespoons water

1 teaspoon vanilla

3 cups quick oats

2 cups old-fashioned oatmeal

¼ cup fennel seeds, lightly ground in a spice mill

2 tablespoons other wild seeds such as evening primrose (optional)

¼ teaspoon salt

¾ cup slivered almonds

1 egg white


1. Preheat the oven to 325 F.

2. In a small pot, melt the butter over low heat. Add the brown sugar and water, raise the heat to medium, and let it bubble for 2 minutes. Remove it from the heat, and stir in the vanilla.

3. In a large bowl, mix together the two kinds of oatmeal, seeds, salt and almonds.

4. Pour the warm liquid ingredients over the dry ones, and make certain that they are mixed very thoroughly, so that all of the oatmeal appears wet.

5. In a small bowl, whisk the egg white with a fork until it is frothy. Add it to the oatmeal mixture, and again, stir very well.

6. Pour the granola mix onto a greased 12×17-inch baking sheet. Use a spatula to press it down and make it evenly thick. This will help to ensure that you will have big chunks once it is cooked.

7. Place the granola in the oven and bake it for 10 to 12 minutes. When that time is up, turn off the oven, and leave the granola inside until it is cool. From the time the granola goes into the oven until the oven is cool, do not open the oven door.

Main photo: Fennel granola. Credit: Copyright 2016 Wendy Petty

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Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright

Although vegetables — especially dark leafy greens — are often treated as a side dish, they also can be served as an appetizer; as a bed for other foods; a dish on their own if made in quantity; or just cold as a kind of tapas.

The attribute I like most about dark leafy greens, perhaps excepting spinach, is that they are rugged vegetables that can handle a variety of cooking methods including long cooking times.

These three simple recipes each result in a surprisingly delicious dish, but also in three quite appropriate appetizers for a follow-up dish the next day should you have leftovers. The recipes for the kale and the dandelion are Italian-style, sweet-and-sour preparations, which I find work particularly well (as the Italians discovered long ago) with bitter greens.

Black kale and vinegar

Kale is a bitter cruciferous plant and the so-called black kale, also known as Russian or Tuscan kale, is a particular cultivar that has very dark green, oak-like and crinkly leaves. The following is an Italian method of cooking, and it also makes the preparation very nice served at room temperature.

Prep and cooking time: 45 minutes

Yield: 2 to 3 side dish servings


1 tablespoon extra virgin olive oil

2 garlic cloves, finely chopped

One 1/8-inch-thick slice pancetta, cut into strips

10 ounces Russian or black kale, rinsed

1 tablespoon red wine vinegar

1 teaspoon sugar

Salt and freshly ground black pepper


1. In a sauté pan, heat the olive oil with the garlic and pancetta over medium-high heat, stirring, and once the pancetta is slightly crispy in about 4 minutes, add the kale.

2. Cover and cook on low until the kale is somewhat tender, about 30 minutes. Add the vinegar with the sugar dissolved in it to the pan, cover, and continue cooking 10 minutes.

3. Season with salt and pepper and serve warm or at room temperature.

Sweet and sour dandelion

Sweet and sour dandelion. Credit: Copyright 2016 Clifford A. Wright

Sweet and sour dandelion. Credit: Copyright 2016 Clifford A. Wright

In Italian they would call this kind of dish agrodolce or sweet and sour. The sweetness added to the bitter taste of dandelion is a contrast that many gourmets swoon over.

Prep and cooking time: 20 minutes

Yield: 2 side dish servings


1/4 cup extra virgin olive oil

1/2 ounce pancetta, diced small or cut into thin strips

2 large garlic cloves, finely chopped

Four 1/4-inch thick slices onion

1 bunch dandelion (about 3/4 pound), bottom quarter of stems removed, washed

3 tablespoons chopped fresh mint

Salt and freshly ground black pepper to taste

2 teaspoons sugar

2 tablespoons red wine vinegar


1. In a sauté pan, heat the olive oil over medium heat with the pancetta, garlic and onion and cook until softened, stirring, about 5 minutes.

2. Add the dandelion and mint and cook until they wilt, tossing frequently. Season with salt and pepper. Meanwhile, dissolve the sugar in the vinegar then pour over the dandelion and cook until evaporated, about 3 minutes.

3. Serve warm or at room temperature.

Drowned mustard greens

Drowned mustard greens. Credit: Copyright 2016 Clifford A. Wright

Drowned mustard greens. Credit: Copyright 2016 Clifford A. Wright

This Sicilian-inspired recipe is derived from a recipe originally for broccoli, but it works spectacularly with mustard greens. The Sicilians call this kind of dish affucati, ”drowned,” because it’s smothered in wine. It’s terrific as a room-temperature appetizer the next day too. If serving the next day as a room temperature antipasto, let the Parmigiano-Reggiano melt and then drizzle some olive oil to serve.

Prep and cooking time: 30 minutes

Yield: 4 side dish servings


1/4 cup extra virgin olive oil

1 onion, coarsely chopped

4 garlic cloves, finely chopped

4 salted anchovy fillets, rinsed

1 pound mustard greens, heavier stems removed and discarded, leaves washed and shredded

3/4 cup dry red wine

8 imported black olives, pitted and chopped

Salt and freshly ground black pepper to taste

3 tablespoons freshly grated Parmigiano-Reggiano cheese


1. In a flameproof casserole, heat the olive oil over medium-high heat, then cook the onion and garlic until soft, stirring constantly so the garlic doesn’t burn, 3 to 4 minutes. Add the anchovies and once they have melted add the shredded mustard greens, cover, and cook until they wilt, about 5 minutes.

2. Pour the red wine into the sauce with the olives, salt and pepper. Cover again, reduce the heat to medium and cook 15 minutes. Transfer to a serving platter with a slotted spoon and sprinkle on the Parmigiano.

Main photo: Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright

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Lilac has been open since 2012 on historic Montana Avenue in downtown Billings, Montana. Credit: Copyright 2016 Louis Habeck

Montana is called “the last best place,” a long-cherished refrain that applies now more than ever to its increasingly innovative restaurants. Here, diners can taste not just local Montana ingredients, but the spirit of the state itself.

One restaurant that embodies that spirit is Lilac in downtown Billings, the largest city in Montana. The restaurant has earned local adoration and national accolades. The year after it opened, Lilac was the only restaurant in the state to be included in OpenTable’s Diners’ Choice Awards for the Top 100 American Fare Restaurants in the United States.

Crafting good food, good staff

Jeremy Engebretson, proprietor and chef of Lilac in Billings, Montana. Credit: Copyright 2016 Louis Habeck

Jeremy Engebretson, proprietor and chef of Lilac in Billings, Montana. Credit: Copyright 2016 Louis Habeck

At Lilac, glossy black and pearly white subway tiles frame a short row of bar seating that anchors the restaurant space and provides an unobstructed view directly into the kitchen. There is no haughty mystery, overwrought culinary performance or exclusivity here.

Rather, proprietor and chef Jeremy Engebretson describes Lilac’s food with prose so succinct and assertive it would cause Ernest Hemingway to sit up and take notice: “Local from scratch, responsible cooking. Modern American food with a fistful of approachability.”

Even given the area’s short growing season and challenging kinks in local distribution chains, Montana has ranked among the top 10 states nationally for commitment to locally produced food by Strolling of the Heifers Locavore Index. For Lilac, Engebretson, who grew up in Montana and neighboring Wyoming, describes local as “a regional idea here,” one that is more “Montana-centric than Montana-only.”

It’s a food worldview that brings ingredients like Montana-grown grains, produce, beef, cheese and honey together with, for example, wild boar from Denver or Texas and seafood from around the world.

Cooking as ‘a soulful experience’

A pear gazpacho with pickled pear, Meyer lemon and parsley gremolata. Credit: Copyright 2016 Louis Habeck

A pear gazpacho with pickled pear, Meyer lemon and parsley gremolata. Credit: Copyright 2016 Louis Habeck

Expanding upon these ingredients and flavors, Lilac’s menu builds from the ground up. “The sense of accomplishment you get from seeing a project from beginning to end is a soulful experience,” Engebretson says. “I believe that to be true in those who do things like make pasta, as well as those who make things such as tables.”

And Lilac’s staff makes pasta. Lots of it. Every day. They also butcher whole animals, grind beef, concoct salad dressings, craft ice creams and bake bread — all this (and more) in a kitchen so tiny no casual observer could imagine such an enthusiastically artisan stream of activity pouring from it.

These close quarters are part of what crafts a deeply committed team, comfortable in the back of the house and the front. Ask any server or chef at Lilac where an ingredient comes from, how a dish is prepared or what they’d recommend, and they can tell you, because they know. They’ve done it. Chefs and cooks share their intimate knowledge as they serve from a seasonal menu.

Dishes range from duck fat fingerling potatoes to octopus fritti, wild boar chop with cornbread dressing, roasted parsnip and a maple mustard glaze to a vegetarian option: grilled zucchini naan with gruyere, ancho aioli and micro salad. At the same time, servers make gnocchi, manage the pantry and prep desserts, like the sticky toffee pudding, which has been on the menu since Lilac opened with every component made in-house.

Innovative but approachable

A smoked brisket with cheddar dumpling, roasted carrot and horseradish. Credit: Copyright 2016 Louis Habeck

A smoked brisket with cheddar dumpling, roasted carrot and horseradish. Credit: Copyright 2016 Louis Habeck

Describing the restaurant’s style as modern American cooking, Engebretson asserts, “Modern and approachability go hand in hand.” The cheeseburger with bacon jam and house-made fries is a constant on the menu, and Engebretson insists it always will be. Concurrently, he says that modern American cooking means embracing all “the ingredients, technologies and ideas that speak to us today.”

It can mean hydrocolloids, sous vide cooking and variations on flavor profiles, as well as interpretations of classic dishes, traditional techniques and a heritage focus.

Serving up dishes with a uniquely Montana sensibility, Lilac aspires to a dualistic set of goals that unite innovation, frankness and a strong sense of purpose. In one vein, the restaurant endeavors to “blend a myriad of philosophies” at a democratic price point. “At the same time,” Engebretson pragmatically states, “one can say we’re just trying to serve people dinner. The variance of those two elements encapsulates the challenge of the restaurant, on every level. I’m OK with that.”

Main Photo: Lilac has been open since 2012 on historic Montana Avenue in downtown Billings, Montana. Credit: Copyright 2016 Louis Habeck

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Kimchi in wok to make kimchi fried rice at Hanjip. Credit: Copyright 2016 David Latt

Steamed rice is a perfect side dish.  Never threatening to overshadow the qualities of a main dish, rice is a good accompaniment for grilled proteins, braises, stir-fries and steamed veggies. But there are times when a meal needs not symbiosis but fiery contrast. That is when Chef Chris Oh’s kimchi fried rice can save the day.

Located near Sony Studios, Oh’s Hanjip Korean BBQ  is one of a dozen new restaurants that have created a culinary district in what was once sleepy Culver City, Calif.

An unlikely path to becoming a chef

If you met Oh before he was 30, you would have known an economics major who studied at the University of Arizona and followed his supportive parents into the world of entrepreneurial businesses.  Within a few years of graduation, he owned a home, a real estate company and a car wash in the San Francisco Bay Area. He was living the American dream.

Then one day, as has happened to many others, he woke up and asked himself, “Is this it?” His answer was, “No.” He wanted to follow his passion and pursue the life of a chef. But this is where Oh’s story takes an unusual turn. Unlike many others who want culinary careers, Oh did not enroll in a cooking academy. He did not seek out a talented chef and apprentice himself for years.

He abandoned his successful life, sold his house and all his businesses, packed his car and drove to Los Angeles. He knew he wanted to be a chef, but his only cooking experience was preparing meals for his younger brother when they were growing up.  He rented a house, bought a TV and turned on the Food Network. For days and nights too numerous to count, he sat on his couch and watched cooking shows. He studied classic recipes and learned to improvise by watching competition cooking shows.

Even though he had never worked in a professional kitchen, after his third interview, he was hired to be a line cook.  A quick study, within two years Oh was working with some of Los Angeles’ top chefs. Fast forward another two years and he was the chef-owner of two food trucks and three restaurants. Along the way he won the third season of The Great Food Truck Race and had become a judge on cooking shows.

Korean flavors for American palates

Korean barbecue offerings at Hanjip. Top row: ribeye, brisket, marinated pork belly, pork belly, lamb. Middle row: baby octopus, beef bulgogi, skirt steak, short rib. Bottom row: pork jowl, marinated short rib, marinated pork shoulder. Credit: Copyright 2016 David Latt

Korean barbecue offerings at Hanjip. Top row: ribeye, brisket, marinated pork belly, pork belly, lamb. Middle row: baby octopus, beef bulgogi, skirt steak, short rib. Bottom row: pork jowl, marinated short rib, marinated pork shoulder. Credit: Copyright 2016 David Latt

The driving force behind his success is Oh’s love of Korean food. Many people have not experienced Korean food so his intention is to create dishes with authentic flavors but to make them more friendly to the American palate. Korean barbecue, he told me, isn’t just for Korean people.

Eating at a Korean barbecue restaurant is like going to a dinner theater except the show is not on stage but on the table. A gas-powered brazier gets the spotlight. Using tongs and chop sticks, everyone at the table plays chef and places thin slices of meat, seafood and vegetables on the hot grill. The conversation bubbles and the meat sizzles as everyone picks off the flavorful crispy bits and eats them with rice.

Based on his mother’s recipe, Oh adds a few chef’s secret touches to elevate his kimchi fried rice. Essential to the flavor profile is the addition of a barely cooked egg.  Just before eating, the egg is broken up and mixed into the rice. The kimchi fried rice with its comfort-food creaminess is a good complement to the tasty, crispy bits that come off the grill.

Hanjip Korean BBQ’s Kimchi Fried Rice

Hanjip Korean BBQ kimchi fried rice. Credit: Copyright 2016 David Latt

Hanjip Korean BBQ kimchi fried rice. Credit: Copyright 2016 David Latt

Of the special ingredients needed to make the dish, only kimchi is essential. Found in the refrigerated section in Asian markets, there are many varieties of kimchi. The version used in Oh’s recipe is made with Asian cabbage. Most often sold in jars and prepared with MSG, there are brands that prepare their kimchi without MSG and are recommended.

Kimchi continues to ferment in the jar, which explains the gas that sputters out when the lid is unscrewed. To protect against juices staining clothing and the counter, always open the jar in the sink where cleanup is easy.

Furikake and nori, the other specialty ingredients called for in the recipe, are also found in Asian markets. Nori is a dried seaweed sold in sheets or pre-cut into thin strips. Furikake comes in several varieties. Chef Oh’s furikake is a mix of sesame seeds, nori, bonito flakes and seasoned salt.

For a vegetarian or vegan version, omit the butter and egg and use kosher salt instead of beef bouillon.

Prep time: 5 minutes

Cook time: 15 minutes or 45 minutes if the rice must be cooked or 60 minutes if using a sous vide egg

Total time: 20 minutes or 65 minutes

Yield: 4 servings


1 egg, sous vide 60 minutes or coddled for 4 minutes in boiling water or fried sunny side up

1 tablespoon sweet butter

2 tablespoons sesame oil

¾ cup chopped kimchi

3 cups cooked white rice, Japanese or Chinese

Pinch of beef bouillon powder or kosher salt

2 tablespoons kimchi juice

1 teaspoon finely chopped fresh garlic

2 tablespoons scallions, washed, ends trimmed, chopped

2 tablespoons nori strips for garnish

1 teaspoon furikake for garnish


1. Cook the egg sous vide, coddled or fried sunny side up. Set aside.

2.Heat wok, carbon steel or cast iron pan over high heat.

3. Add butter. Lower the flame and stir well to avoid burning.

4. Add sesame oil and kimchi. Stir well to combine.

5. Add cooked rice. Mix well with oils and kimchi. Do not over stir to encourage bottom layer to crisp.

6. Season with beef bouillon powder or kosher salt, kimchi juice and garlic. Stir well.

7. Add scallions and stir well.

8. When the rice is well coated and some of the grains are crispy, transfer to a serving dish.

9. Top with the egg and garnish with the nori strips and furikake.

10. Serve hot.

Main photo: Kimchi in wok to make kimchi fried rice at Hanjip. Credit: Copyright 2016 David Latt

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Linguine With Tuna and Green Beans. Credit: Copyright 2016 Clifford A. Wright

Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was from a small village 85 kilometers east of Naples, immigrated to New York in the early 20th century and lived there the rest of his life. He took my mother fishing in Sheepshead Bay in Brooklyn and they brought home bluefish, porgies, flounder or fluke on the subway back to their Manhattan tenement. Many different preparations would be made, but if it were to be a pasta dish, the pasta was linguine.

The array of pastas you will encounter in a market aisle look innumerable. There are many more pastas, and perhaps you haven’t thought what you could do with them. This is a wonderful time to start experimenting. The Italians are said to have invented about 700 pasta shapes. This includes specialty pastas made for certain occasions. I still have my box of Menucci brand 1776-1976 pasta made for the U.S. Bicentennial and am still trying to figure out if I should put it in a living room shadow box or the kitchen pantry.

One problem faced by the cook is what sauce for what pasta. Books have been written on this, but let’s keep it simple here. In the 1960s when I first started working in restaurants, I began cooking. I was mostly influenced by the cooking of my Italian grandfather and by my mom who made Italian food at home. I was also greatly influenced by my travels to Italy, by the restaurants I worked in, which were staffed by Italians, and by the cookbooks of Ada Boni, a famous mid-20th century Italian author.

The matching of pasta shapes with sauces is something of an art. There is usually some logic to it, but not always. Tubular pastas such as cut ziti or rigatoni are great in baked dishes and with thick ragouts that can get stuck in the tubes. Seashell pasta and chickpeas make sense because the shells capture the peas. Wide, flat pastas such as fettuccine and pappardelle are nice with sauces that cling to their wide surfaces.

If there was one thing I learned from my grandfather it was that seafood always went with linguine, the flat filiform pasta about 2 millimeters wide. Here are three great linguine and seafood recipes that would have made my grandfather swoon:

Linguine alla Pescatore

Linguine with swordfish, shrimp and oysters. Credit: Copyright 2016 Clifford A. Wright

Linguine with swordfish, shrimp and oysters. Credit: Copyright 2016 Clifford A. Wright

Preparation and cooking time: 2 hours

Yield: 6 servings

Linguine alla pescatore means linguine in the style of the fishermen. I’ve always doubted these dishes are actual fishermen’s dishes as implied by the name. The various “pescatore” dishes in Italy always struck me as trattoria dishes. In any case, this is a simple preparation with flavors that bely the simplicity. The secret, besides the freshest seafood, is the marinade the seafood sits in made with saffron, chile flakes, garlic and parsley. Once you’re ready to serve, the cooking happens quickly.


¾ pound swordfish, cut into ½-inch cubes

12 oysters, shucked, with their liquid

½ pound medium shrimp, shelled

4 salted anchovy fillets, rinsed

¼ cup chopped fresh parsley

3 large garlic cloves, finely chopped

Pinch of saffron, crumbled slightly

½ teaspoon red chile flakes

Freshly ground black pepper to taste

6 tablespoons extra virgin olive oil, divided

Salt to taste

3/4 pound linguine


1. In a bowl, toss the swordfish, oysters, shrimp, anchovy fillets, parsley, garlic, saffron, chile flakes, black pepper and 4 tablespoons of olive oil together. Leave to marinate for 2 hours.

2. Bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing.

3. In a large sauté pan, heat the remaining 2 tablespoons olive oil over high heat, then cook the seafood mixture, stirring frequently, seasoning with salt, until cooked through, about 5 minutes. Transfer the pasta to the pan and toss several times, letting the pasta cook and absorb some of the juices. Serve immediately.

Linguine With Salmon, Basil and Mint

Linguine with salmon, basil and mint. Credit: Copyright 2016 Clifford A. Wright

Linguine with salmon, basil and mint. Credit: Copyright 2016 Clifford A. Wright

Preparation and cooking time: 20 minutes

Yield: 4 servings

This is a subtle dish and since everyone loves salmon it is delightful with the fresh herbs.


1/2 pound linguine

3 tablespoons extra virgin olive oil

1 pound salmon, cut into bite-size pieces

1 small onion, finely chopped

2 garlic cloves, finely chopped

1/4 cup finely chopped fresh basil

2 tablespoons finely chopped fresh mint

Salt and freshly ground black pepper to taste

Juice from 1/2 lemon


1. Bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing.

2. Meanwhile, in a sauté pan, heat the olive oil over medium-high heat, then cook the salmon, onion, garlic, basil and mint until the salmon is cooked through, about 5 minutes. Season with salt and pepper and drizzle the lemon juice on the fish. Transfer the fish and pasta to a serving bowl, toss well and serve immediately without cheese.

Linguine With Tuna and Green Beans

Preparation and cooking time: 20 minutes

Yield: 4 to 6 servings

When my children and the children of my friends were little, before their palates became adventurous, we adults who cooked for both adults and young children faced a dilemma. The adults didn’t want boring “kid food” and the children were finicky, all to a different degree. I refused to slave over two separate meals, so I relied on this quick preparation that fit the gustatory bill, pleasing all kinds of palates.


1/4 cup extra virgin olive oil

1 garlic clove, finely chopped

12 ounces tuna, canned in water and drained

1/2 cup loosely-packed fresh oregano leaves, finely chopped

Salt and freshly ground black pepper to taste

1 pound linguine

1/2 pound green beans, trimmed and cut into 1/2-inch lengths


1. In a flameproof casserole large enough to contain all the pasta, heat the olive oil over medium-high heat with the garlic, tuna, and oregano. Once it begins to sizzle, cook for 2 minutes then remove from the heat. Season with salt and pepper.

2. Meanwhile, bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing. Transfer the pasta and green beans to the casserole and toss with the tuna. Serve immediately.

Main photo: Linguine With Tuna and Green Beans. Credit: Copyright 2016 Clifford A. Wright


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Recent finds at the winter market included cauliflower, broccoli, a black radish and leeks. Credit: Copyright 2016 Nancy Harmon Jenkins

A recent trip to the produce market led me to sing hymns in praise of winter vegetables. I returned home with familiar cauliflower and broccoli, as well as fennel, which I’ve learned can be as good roasted in a gratin dish with a light cheesy topping as it is raw in a salad. Other finds included an enormous, 2-pound black radish, something totally new to me; and leeks, without a doubt the true key to all good things in the winter kitchen.

Years ago, for reasons too complicated to explain, I spent a couple of winters in a very small French village, population just less than 3,000, in the Vercors mountains above Grenoble. We stayed, my baby girl and I, in a pension called La Crémaillère run by Madame Jacquet, one of those fierce French women utterly lacking in social graces but who was a genius in the kitchen. The babe went to the école maternelle (nursery school) each morning, while Mama hovered over her typewriter, engaged in writing a novel (not my first, and no, it was never finished).

Toward lunchtime, up from Madame Jacquet’s kitchen would float inevitably the enticing aroma of leeks, steeped and braised in butter, ready to form the base of whatever potage du jour was on Madame’s menu for that day. Perhaps a little garlic accompanied them, occasionally an onion to add its more acerbic flavors to the mix, and then carrots one day, little purple-topped turnips another, simple potatoes a third. But every lunch began with the potage du jour, the soup of the day, as was considered only proper in the bon ménage bourgeois Madame Jacquet maintained, in company with her equals all over France.

Aromas bring back memories

From that day to this, the enticing aroma of braising leeks has evoked France for me more strongly than any other, more strongly even than the penetrating odor of Gauloise Caporals — strong French cigarettes — that used to be the distinguishing fragrance of the Paris Métro.

So when I chop a leek, rinse it carefully and toss it in a pot with a tablespoon of butter and a tablespoon of oil, it is to France that my culinary instincts turn.  Those French soups are so simple, so easy and so inviting that I’m ready to revive them for my winter table. And because we’re always looking for ways to put more healthful vegetables on the menu, a potage du jour can be an elegant way to add to that slot as well.

Because I already had the cauliflower, why not, then, a potage au chou-fleur for a first course at dinner? I was not surprised to discover that my good friend Josée di Stasio, who has a great French-language food program, “A la di Stasio,” on Quebec television, has a recipe for a leek and cauliflower soup. For 4 servings, di Stasio simply sweats out 2 chopped leeks and 2 cloves of garlic in olive oil, adds a cut-up cauliflower, then 6 cups of broth (chicken or vegetable — enough to cover) and cooks until the vegetables are all tender. I would also add half a peeled and cubed potato to give the soup a nice creaminess. Then puree it, using a stick blender or an old-fashioned vegetable mill, and serve it up, garnished with chopped parsley or chervil or any other green herb that tickles your fancy.

Another time, though, I went back to a favorite recipe from “The Four Seasons of Pasta,” the book I published last year with my daughter Sara, to find a great cauliflower “sauce” for pasta. It isn’t really a sauce, but it is delicious mixed with pasta, and the sultana raisins and pine nuts give it a pleasant Sicilian touch. We think penne rigate is the perfect shape for this, but any short, stubby pasta will do.

If you look at the photo below, you will probably notice I left out the chili. That’s because I didn’t have one and it was too cold and late to go to the grocery store for one chili pepper. I also substituted pumpkin seeds for the pine nuts, just because I felt like it. This is all just proof that most recipes, including our own, are not engraved in bronze. Make do with what you have!

Penne rigate con Cavalfiore alla Siciliana
(Sicilian cauliflower pasta with leeks, raisins, pine nuts and a bit of chili)

Penne rigate con Cavalfiore alla Siciliana. Credit: Copyright 2016 Nancy Harmon Jenkins

Penne rigate con Cavalfiore alla Siciliana. Credit: Copyright 2016 Nancy Harmon Jenkins

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Yield: Makes 6 servings


1/3 cup extra virgin olive oil

2 leeks, white and light green parts, thinly sliced to make 2 cups

2 garlic cloves, thinly sliced

About 1 pound cauliflower, separated into 1-inch florets

1 fresh red or green chili pepper, seeded and thinly sliced

1/2 cup dry white wine

1/2 cup golden sultana raisins, plumped in hot water and drained

Sea salt and freshly ground black pepper to taste

About 1 pound (a 500-gram package) penne rigate

1/2 cup freshly grated sharp pecorino

1/2 cup pine nuts, toasted


1. Combine the olive oil with the leeks and garlic in a large, deep skillet and set over low heat. Cook, shaking the pan and stirring, until the leeks are softened but not browned, about 10 minutes.

2. Add the cauliflower and sliced chili. Cover the pan and cook over low heat, stirring occasionally, until the cauliflower is tender, 10 to 15 minutes. Check from time to time and add a tablespoon or two of water or some of the wine to keep the vegetables from sticking to the pan.

3. When the cauliflower is tender, add the wine along with another 1/4 cup of water and raise the heat slightly. Simmer over medium-low heat until the liquid has reduced to about 1/2 cup, about 10 minutes. Toss in the raisins and simmer just long enough to mix the flavors together.

4. While the vegetables are cooking, bring a large pot of water to a rolling boil. Add plenty of salt and the pasta and cook, following package directions, until the pasta is al dente.

5. Drain the pasta and toss with the vegetables in the skillet, then turn into a warm serving bowl and toss again with the grated cheese and pine nuts. Serve immediately.

Note: You could easily substitute bright green broccoli for the cauliflower in this dish, but it will cook in much less time than the cauliflower. Or try it with a colorful mixture of broccoli and cauliflower together.

Main image: Recent finds at the winter market included cauliflower, broccoli, a black radish and leeks. Credit: Copyright 2016 Nancy Harmon Jenkins

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