Pickled Cucumbers

Fromhttp://heartmindandseoul.com/

Korean Pickled Cucumbers {Oi MuChim}

  

Ingredients

8 small cucumbers, quartered and cut into 2-2½ inches long

1 tablespoon very coarse salt

Buchu (garlic chives), cut into 2-2½ inches long, about 2 cups

3-4 green onions, cut into 2-2½ inches long

For the Sauce: 3 tablespoons Fine red pepper flakes

3 tablespoons vinegar

½ tablespoon soy sauce

1½ teaspoons sugar

1 tablespoon minced garlic

1 tablespoon Karari sauce (Korean fish sauce)

½ tablespoon sesame oil

½ tablespoon sesame seeds

Instructions

Place prepared cucumbers in a medium sized bowl. Sprinkle

very coarse salt over the cucumbers and mix well. Set aside for 30 minutes.

Meanwhile, mix all sauce ingredients in a small bowl. Set aside.

After 30 minutes, rinse the cucumbers with water. Pat dry

cucumbers using a clean kitchen towel.

In a bowl, toss the cucumbers with the prepared sauce. 

Add the prepared garlic chives and green onions and toss

all of them together to coat evenly. Serve with rice.

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Chocolate Ginger Pear Fudge Cake

Fondant aux Poires et au Gingembre

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

3 tbsp. Unsweetened Cocoa Powder
1/2 cup Granulated Sugar
2 Eggs
4 oz. Butter (room temperature)
3/4 cup Flour
1 tbsp. Yeast (or use flour with yeast incorporated)
3 Ripe Pears
1 tbsp. Shredded Fresh Ginger (or ginger powder)
Powdered Sugar to decorate
Butter for baking dish

How to Make It:

Preheat oven to 350°F
1. Butter baking dish.
2. Peel pears. Cut into thick slices. Place slices, going from the center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
2. Combine flour, yeast, ginger, and cocoa powder. Stir.
3. In another bowl mix the butter and sugar until it is smooth.
4. Stir in 2 eggs, one at a time into butter cream. Slowly add flour mixture. Stir until homogenous.
5. Pour batter into baking dish over pears. Bake for about 30 minutes. Check to see that the fondant is cooked by inserting the blade of a knife. If it comes out clean, it's done. If not, continue baking until finished.
6. Turn off the oven, leave fondant inside, with oven door open, for 10 minutes.
7. Sprinkle top with powdered sugar and serve slightly warm or cold.

French classic

Eclair au ChocolatÂ… A delightful French classic!

Preparation Time: 1 hour
Cooking Time: 20 minutes


Ingredients (for 20 eclairs):

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

How to Make It:

Eclair Dough:

Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt.
Bring to a boil.
2. Once butter has completely melted, take off flame,
 and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with
 a wooden spoon. Continue stirring and kneading with
 spoon until the dough dries out and stops sticking to
 the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring
 energetically.
5. Fill a baking sac with batter. Butter a baking sheet.
Squeeze out "finger-sized eclairs" onto baking sheet,
 well-spaced.
6. Bake for 10 minutes. Then turn oven down to 385°F
 and bake another 10-12 minutes with the oven door open.
Voilà !

Chocolate Filling:

1. Melt chocolate (chopped) and milk in a pot, and
 bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly,
 until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well),
 you can begin filling the eclairs: Cut a small slit lengthwise,
 and then stuff with cream, using your baking sac or a small spoon.
Voilà !

Icing:

Almost done! Hang in there! Chocolate eclair recipes are
 well-worth the time they take!!!
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time.
 Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.