Curry & Kimchi

by Abkin, Unmi; Taylor, Roger; Keller + Keller

• ISBN13: 9781635861587
• ISBN10: 1635861586
• Format: Hardcover
• Copyright: 2019-10-29
• Publisher: Storey Books

Summary

In their western Massachusetts-based restaurant Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavored signature dishes shaped by Abkin’s Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths, and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavor. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. Other favorites include a Korean-inspired take on Bolognese sauce for Korean Spaghetti and Korean Sloppy Joes, Chow Fun Sauce (for Coriander Shrimp Chow Fun), Scallion Ginger Jam (for Clay Pot Miso Chicken), and Ponzu Sauce (for Miso-Glazed Cod Rice Bowl). Together with vivid restaurant photography that shows elegant plating suggestions, Abkin and Taylor’s recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor.

Author Biography

Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts–based restaurant Coco & The Cellar Bar, which hosts over 30,000 visitors a year. With 40 years of kitchen experience between them, they’ve mastered freshness and clarity of flavor in their simple global recipes. Unmi Abkin, a semifinalist for the James Beard Award for Best Chef in the Northeast in 2016, 2017, 2018, and 2019, was born in Korea and raised in northern California by her Mexican-American family. She attended the California Culinary Academy and worked in Chez Panisse and Boulevard before opening Coco. Roger Taylor is a graduate of the California Culinary Academy in San Francisco. 

Table of Contents

Part 1: Dressings and Salads
  Korean Hot Pepper Dressing
  Grilled Shrimp, Asian Pear, and Watercress Salad
  Honey Miso Dressing
  Honey Miso Noodle Salad
  Jalapeno Lime Dressing
  Orange, Mango, and Avocado Salad
  Orange Ginger Vinaigrette
  Chinese Chicken Salad
  Togarashi Dressing
  Broccoli Salad
  Red Wine Vinaigrette
  Zesty Jalapeno Cabbage Slaw

Part 2: Sauces and Salsas, with Main Dishes
  Spicy Szechuan Peanut Sauce
  Dan Dan Noodles
  Plum Sauce
  East-West Rice Bowl
  Korean Hot Pepper Sauce
  Grilled Short Rib Tacos
  Bibimbap
  Thai Peanut Sauce
  Thai Chicken Rice Bowl
  Korean Bolognese
  Korean Spaghetti
  Korean Sloppy Joes
  Chow Fun Sauce
  Coriander Shrimp Chow Fun
  General Tso's Sauce
  General Tso's Tofu
  Vegan Coconut Curry
  Steamed Kabocha Squash and Tofu Rice Bowl
  Cilantro Salsa Verde
  Chili con Carne
  Green Thai Curry
  Salmon and Green Thai Curry Rice Bowl
  Ponzu
  Miso-Glazed Cod Rice Bowl
  Teriyaki Sauce
  Salmon Teriyaki Bento Box
  Phad Thai Sauce
  Shiitake Mushroom and Tofu Phad Thai
  Mornay
  Macaroni and Cheese
     Instant Pot Recipes
        Manchamanteles Salsa
        Pork Carnitas Tacos
        Scallion Ginger Jam
        Clay Pot Miso Chicken
        Shoyu Ramen Broth
        Coco Shoyu Ramen
        Hoisin Barbecue Sauce
        Hoisin-Glazed Baby Back Ribs

Part 3: Condiments, Pickles, and Infused Oils
  Spicy Miso Paste
  Lime Shallot Creme Fraiche
  Thai Cabbage
  Kalbi Marinade
  Soy-Cured Eggs
  Miso Marinade
  Seasoned Bean Sprouts
  Seasoned Carrots
  Pickled White Onions
  Quick Kimchi
  Xander's Cucumber Pickles
  Pickled Shiitake Mushrooms
  Pickled Japanese Turnips
  Pickled Ginger
  Ginger Oil
  Chive Oil
  Chile Oil
  Togarashi Oil
  Szechuan Oil
  Seasoned Rice with Vinegar

Everyday Equipment
Everyday Ingredients
Acknowledgments
Index