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Miso & Koji Workshops with OurCookQuest

Miso & Koji Workshops with OurCookQuest

April 17, 2017April 20, 2017 Posted in Cooking, fermentation, Food, Photography, RecipeLeave a comment

A recap of last week’s miso and koji workshops with Rich Shih of OurCookQuest

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Now I can finally through out that garbage Maseca. Going to be making some serious tortillas now

Dry mission figs cooked down with some water, sugar and ras el hanout. This would be an amazing fig newton filling, but it’s going on top of Buttermilk Panna Cotta

I was making my Smoked Gouda & Hot Pepper Relish Spread today and thought I’d share the recipe. It’s like Pimento Cheese, but better 😏 Smoked Gouda & Hot Pepper Relish Spread 1 pound/455 g Smoked Gouda Cheese (finely shredded), brown exterior removed 4 oz/115 g Cream Cheese, full fat (room temperature) ½ cup/125 g Mayo (Duke’s or Hellmann’s) 1 T/27 g (plus more for serving) Hot Pepper Relish 1 tsp/8 g Hot Sauce (Frank’s Red Hot) ¾ tsp/3 g (plus more for serving) Smoked Paprika ½ tsp/2 g Sugar ¼ tsp/2 g Kosher Salt As always, the recipe will be much more accurate if you use the weights instead of the volume measurements. Put gouda and room temperature cream cheese in the bowl of an electric mixer and beat on med-high for close to 5 minutes with the paddle attachment, stopping to scrape the bowl as needed. Add the remaining ingredients. Turn mixer on and slowly bring the speed up to medium. Mix for an additional 3 minutes, scraping as needed. To serve, put the cheese spread in a serving bowl. Dust with smoked paprika and add more hot pepper relish on top. Goes great with pita chips or your favorite crackers.

Some great beer on tap at @MidnightRunBrew right now

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Just got home from the @chefedwardlee pop-up @chikofrc. Awesome food. (1)Soon Doobu Jjigae, Soft Tofu Stew, Zucchini, Ham Salt (2)Braised Pork Neck Porridge, Barley Rice Porridge, Pickles (3)Roasted Baby Yam, Fried Peas, Watercress, Gochujang Butter. Everything was fantastic. Great to see you tonight @dannyleedc

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