Our ramp kimchee has been marinating for several weeks now and its flavor is truly remarkable. The intense allium flavor of the leaves is balanced by spice, acidity and the rich flavors of fish sauce and dried shrimp paste. We prepared the kimchee with whole ramp leaves so that we would have a bit more flexibility in its uses. Today we used the kimchee to balance the richness of fresh pork belly paired with cantaloupe confit and powdered bacon fat.
Adventures in Doughnutland.
[email protected]
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
Search
Affiliate
- All Amazon links on this website are part of an affiliate program. Ideas in Food will earn a small percentage on any purchases made by visiting Amazon through our links. Thank you for supporting Ideas in Food by making purchases through our site.
To Be Read
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Kimber, Edd: One Tin Bakes: Sweet and simple traybakes, pies, bars and buns
Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
« Lemon Curd | Main | Filet Mignon »
Ramp Kimchee 2006
| |
|
Comments
Categories
- American Noodles
- Approach to Cooking
- At the Table
- Bakers Dozen
- Balancing Tastes
- Beyond the Kitchen Doors
- Books
- Can You Believe It
- Cookie Counter
- Cooking Classes
- Culinary Conversations
- CULINARY EVOLUTIONS
- Culinary Introduction
- CULINARY REFERENCES
- Curiosity Doughnuts
- DISCOVERIES
- Food and Drink
- Food For Thoughts
- FOOD SCIENCE
- For the Bookshelves
- Fried Chicken Project
- From the Bookshelves
- Icons and Alliterations
- Impromptu Pizza
- Indulgence
- Ingredients
- INSPIRATIONS
- Just Before the Bin
- Katsu Dogs
- Kitchen Tools
- LIBATIONS
- Listen to This
- Magical Mistakes
- Meditations From the Kitchen
- Menus
- Music
- Not Food Related
- Notebooks
- Picture This
- Recipes
- Salumi Sessions
- Someone Else's Kitchen
- Staples We Cannot Live Without
- The 10 Condiments
- The Alchemy of Flavor
- The Art of Improvisation
- Videos
- WELCOME
- What We Learned
