Sunday, December 19, 2010

Fresh Kimchi Salad, Apple Compote


Last night I made pork chops with an apple compote (pork chops and applesauce?). Dice an apple, add a splash of vinegar, a dusting of curry powder (which imparts the color), some salt, and enough water to simmer; cover and let the apples soften for about 5 minutes, then use a potato masher to make applesauce.

In the side dish is a little leftover fresh kimchi salad (I can’t call it kimchi proper since it wasn’t fermented, but it bears a strong resemblance). Shred some cabbage, add thinly sliced red onion, a tablespoon of lemon juice, an inch of grated ginger, a dash of salt and a pinch of dashi (or a splash of fish sauce) and a tablespoon (or more, or less) of sriracha hot sauce. Mix, refrigerate, and let the flavors meld.

Those leftovers on toast with bacon & eggs from my favorite local (Stelle, IL) farm, Mint Creek, made a great breakfast.

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