Cold Brewed Tea Three Ways

It’s HOT in Paris. It’s only in the mid-eighties, but I already can’t deal. My American self is learning how to adjust to life without AC, and let me tell you...it is le difficult. One of my strategies to stay cool is by keeping an icy drink within reach at all times. I enjoy cold brewing teas (and coffee). The cold brewing process helps maintain and capture more of the delicate flavors and fragrances that can be lost sometimes when brewing tea in hot water. You can make cold brewed tea with just about any kind of loose leaf tea or tisane. Here are three fabulous recipes for you to try and adapt this summer!

Time: 10 minutes hands on plus 24 hours for brewing

Servings: 4

Ingredients

See recipes below for ingredients

Equipment

Bottle to store tea

Large container to strain tea into

Large fine mesh sieve

Instructions

Cold brewing coffee, chai, and genmaicha teas

Cold brewed chai and genmaicha tea

A gorgeous tisane with lemon verbena, fuschia, and cassis flowers

Cold Brewing Technique

• The technique for cold brewing tea is to add four teaspoons of tea to four cups of cold or room temperature water (1 teaspoon per cup is the ratio that you can adjust to whatever your container holds). 

• Give the tea a stir. Or, if it’s in a bottle, gently shake to incorporate the tea and water. Brew the tea for 24 hours in the fridge or at room temperature. The benefit to steeping in the fridge is that you’ll have cold tea as soon as you strain it.

• After 24 hours, strain the tea into a clean bottle and store. If you don’t have another clean bottle, strain into a bowl or large measuring cup, rinse out the brewing bottle, and pour the strained tea back into the original bottle. 

• You can cold brew most teas and add spices or herbs as you wish! If you find the tea is too strong, dilute with ice or water and adjust the recipe accordingly in the future. Same advice for if the tea is not strong enough.

• Serve over ice and with honey syrup or simple syrup (Bring 1 part honey or sugar and 1 part water to a boil until just dissolved. Cool before serving with an iced beverage). 

Iced Chai Tea (Inspired by Yasmin’s Chai Recipe)

I adore Yasmin’s chai recipe, but wanted a cold version for summer. J’adore how the saffron’s opulent herbaceous flavor shines along with the cardamom. Simply add four teaspoons of loose black tea, three crushed cardamom pods, and two generous pinches of saffron into four cups of water. Steep as described above and serve over ice with simple syrup if desired. 

Genmaicha

Genmaicha is green tea with toasted brown rice. The rice adds a beautiful nutty flavor and balances the flavors in the green tea. Simply add 4 teaspoons of genmaicha to four cups of water, steep as described above and serve over ice with simple syrup if desired. Be careful not to brew longer than 24 hours or the genmaicha will become thick from the starches in the toasted rice.

Tisane

I learned of tisanes when I moved to France. Tisanes are herbal teas made of local herbs, flowers, and various greenery. I love the different varieties and enjoy having a glass at night when I want something refreshing without caffeine. With tisanes, I find it’s harder to measure with a teaspoon because I’ve often found large leaves that won’t fit into a measuring spoon. I like to use 4-5 big pinches (around a tablespoon per pinch) of the tisane and add it to around 4 cups of water and steep as described above. This gorgeous tisane that I found starts off a blueish purple (due to the cassis flowers) and then turns light brown over time.  

Le Pesto

Ail des ours or bear’s garlic

These days, I spend a significant amount of my free time playing Animal Crossing and researching local shops that sell produce from regional and local farms. I’ve tried ordering paniers, or baskets, of fresh produce, but I’ve discovered that while ordering is convenient, I miss the human interaction and knowledge I gain from going to the market and seeing what is on the shelves each week. Fortunately, in my arrondissement in Paris, I have several beautifully stocked shops to visit. 

I recently acquired this season’s last ail des ours or bear’s garlic. Bear’s garlic is a type of perennial wild onion—most similar to ramps—that grows in the woodlands of Europe and Asia. The leaves and flowers have a beautiful mild garlic flavor and I was so excited to have them as a consolation for missing ramp season back in New York. One thing I learned about the bear garlic and ramps (or any of these wild alliums) is that you want to leave the roots in the soil and harvest them by cutting above the roots because it takes up to seven years for the plant to reach maturity. If you notice that the ramps that you are getting have roots, I encourage you to talk to your vendor/producer to practice sustainable harvesting so that folks can continue enjoying these beauties.

But I digress, back to the pesto! I made two pestos using this very modify-able recipe with some of my bear garlic and also some GORGEOUS turnip tops. I love making pesto using any variety of greens: seasonal alliums, herbs, and vegetable tops (radishes, turnips, beets, carrots, you get the idea…). Making pesto is an easy, creative, and flavorful way to minimize your food waste and jazz pantry staples. Use your fabulous Eco-friendly pesto as a dip for crudites, a sauce for al dente pasta, a sauce to smear on sourdough, or to top your eggs with. Note, this is not in any way an authentic Italian pesto, but how I like to preserve beautiful produce.

Gorgeous turnip tops

Recipe Type: Quick and Easy

Time: 10 minutes 

Ingredients

2 cups greens (ramps, bear’s garlic, vegetable tops) chopped into 2-inch pieces

2 oz Parmesan or Pecorino (2 oz is about the size of 2 golf balls)

1 teaspoon of honey

garlic cloves (omit if using garlicky greens such as ramps/bear’s garlic) 

¼ cup roasted nuts (I like pine nuts, walnuts, and pistachios). 

Juice of half a lemon

1 teaspoon of lemon zest

Around ½ a cup extra virgin olive oil

Salt and pepper to taste

Ail des ours pesto

Instructions

1. In a food processor, pulse the garlic, Parmesan cheese, and roasted nuts until coarsely chopped. 

2. Add the greens a couple of handfuls at a time and pulse until coarsely chopped. If you have a teeny food processor, you can do this in batches.

3. Add honey, lemon juice, and zest and pulse a few more times to incorporate. 

4. Pour in the oil slowly while the food processor is running until you reach your desired consistency. You may need to add more or less depending on your preference. Add salt and pepper to taste. 

5. Store the pesto in a jar and add a layer of oil on the top to prevent oxidation. The pesto should keep about a week in the fridge. You can also freeze your pesto and it will keep for 3 months frozen.

Machi Machi’s Fresh Strawberry Latte with Panna Cotta

We Love You So Machi

This week’s Radical Hospitality guest post is from a Ferrandi (culinary school) classmate and good friend, Sven Li. Sven is one of those people who goes above and beyond to make sure that everyone in class has what they need and feel supported. He is always helping set-up, clean-up, and running errands for the team. He is the classmate that is always singing, causing lots of drama by being provocative, and bringing joy. 

In December and January, we had a two-month metro/public transportation strike in Paris. During this time, Sven (Radi, Ray, Gabbi) and I would walk an hour to and from school together with various other classmates. On our way home, we would stop by various bakeries and various shops around Paris for a snack and to treat ourselves for these long walks. AND THEN, Machi Machi Paris opened. I was SHEWK. It’s a Taiwanese bubble tea shop that has the most delightful beverages and the BEST bubble tea that I’ve ever encountered. We ended up going nearly every day, and I am now a HUGE Machi Machi fan.  I’m so excited to share this recipe by Sven especially since strawberry season has begun in France. I can’t wait to go to Machi Machi again, but until then, thank goodness for this recipe! Follow all of Sven’s culinary adventures here: @sven_spaetzlegott!

Chic, 

Jen Kim

Machi Machi friends (from left to right): Ray, Sven (straw in mouth looking sideways), Felix, Gabby, Me, Marcus, & Radi.

Machi Machi’s Fresh Strawberry Latte with Panna Cotta

Machi Machi became our addiction and we chanced upon it thanks to Ray (@fatfatpenguin). We were obsessed… and Machi Machi was the answer to everything. It became an inside joke and secret password for an exclusive group. We would go as often as three times a week before or after culinary school 

Jen was obsessed with the signature strawberry panna cotta drink that was served in a cute bottle, while I was just trying to go through the entire drink menu and try every single drink. (They also had an amazing panna cotta/pudding/crème brûlée drink, but that's for another time).

The last time we went to Machi Machi was 21 Jan 2020, our last day of school and before all this COVID 19 blew up in our faces! We even inducted new members into our cult of Machi machi, radi, Gaby and Marcus.

I really miss everyone, our memories of hanging out at this bubble tea shop and since strawberries are coming into season, why not try to recreate the drink! And it's actually so simple.

I hope everyone can give it a go and share the drink with your friends (either through video conference or face-to-face when all this is over), because Machi Machi means Buddy Buddy in the indigenous language of Taiwan :)

-Sven Li

Recipe Type: Quick and Easy

Time: Prep 30 min, chilling overnight

Servings: 2-4, depending on size of container

Ingredients

• 200g full cream milk

• 150g whipping cream (at least 30% fat)

• 1 sheet gelatin leaf (5g approximately)

•  25g sugar

• Half a vanilla pod

• 150g Strawberries (or other fruits and berries in season) 

• 150g full cream milk

• 10g sweetener of your choice (adjust accordingly to your taste and how the fruits are)

Equipment

• Pot

• Whisk

• Sieve

• Funnel (if you want to pour into bottles)

• Mixer/food processer/immersion blender  able to make a nice smoothie/milk shake

Instructions

1. Warm the milk slightly to 50°C in a pot.

2. Cut a vanilla pod in half and scrape the vanilla seeds with a knife. Add the seeds to the warm milk, along with the pod. Take off the heat and allow the vanilla to infuse, the longer the better

3. During this time, soak the gelatin leaves in icy cold water.

4. Bring the milk back to a gentle boil, add the sugar and then the cream.

5. Stir well to combine and take off the heat just when the mixture comes back to boil again.

6. Allow the mixture to cool before adding the gelatin. Mixture should not be more than 80°C otherwise the gelatin will deactivate.

7. Squeeze the gelatin well to remove excess water and add to the milk-cream mixture. Stir well.

8. Strain the mixture with the sieve for a better consistency and to remove excess air bubbles and the vanilla pod. Pour into desired glass or bottles (do sanitize the bottles). The recommended proportion is up to ¼ of the height of the glass or bottles, but you can also adjust according to your preference

9. Allow the panna cotta to cool to room temperature before setting in the fridge for minimum 4 hours or ideally overnight.

How to Serve

1. When ready to serve, blend the strawberries, milk and sweetener to a smooth consistency. Adjust the ingredients according to the taste and texture you want.

2. Pour the strawberry milk into the prepared glass or bottles with the panna cotta set inside. Serve with a fat bubble tea straw so that you can suck up all the goodness!

3. The Machi Machi crew always recommends us to stick the straw straight in to the bottom to have a taste of the panna cotta first, then draw it up to taste the strawberry milk and finally mix them all up and enjoy the flavours and textures of both!

Dakjuk (Korean Chicken & Rice Porridge)

Juk is a Korean rice porridge (similar to Chinese Congee) made by simmering soaked rice until it bursts and releases its starches to make a beautiful thick porridge. There are countless varieties of Juk. My favorites are abalone juk that my aunties would make for us when we visited South Korea, and a ground rice and pine-nut version that my mom makes. Koreans make juk for breakfast or for their loved ones who are feeling sick because it is very easy to digest and comforting. Juk is gentle AF, and we all need gentle shit right now. 

I made dakjuk (dak translates to chicken in Korean) for dinner on Sunday and got some requests to post the recipe. So, here she is! My version has a soy-marinated egg with a runny yolk because j’adore eggs and I believe they are little nuggets of opulence. In addition to being a benevolent queen, I’m also a practical queen. I designed this recipe two ways: using leftovers from my Korean Glamour Chicken Soup recipe, or as it’s written. I’ve included instructions for both versions below. You’re welcome, and I hope you make this gentle beauty.

Recipe Type: Comfort Food

Time: 2 hours

Servings: 4

Ingredients

2 whole raw chicken legs (thigh and drumstick attached with skin and bones)*

4-5 cups chicken stock*

1 cup short grain rice or glutinous rice 

1 scallion thinly sliced

4 cloves peeled garlic

½ onion diced into ½ inch pieces

Sesame seeds

Optional

4 eggs

½ cup soy sauce

*You can make this recipe the day after you make Korean Glamour Chicken Soup with leftover dark meat (legs and thighs) and broth.

Equipment (Heading 2)

Medium Pot

Small Pot

Various mixing bowls

Fine mesh sieve

Instructions

Soak Rice

• Place rice into the fine mesh sieve and rinse under cold water until the water runs clear. Add to a medium bowl and cover with around 2 inches of water. Soak for one to two hours.

Prepare and Gather Ingredients

• Peel garlic, dice onion into small cubes, and slice scallions. Set ingredients aside in small prep bowls (or whatever you have).

Prepare Eggs

1. Bring a small pot of water to boil over high heat for the eggs. Once the water boils, lower the heat to medium until the water is boiling steadily, but not aggressively. With a spoon, carefully lower each egg into the water and boil for seven minutes. This should, in theory, yield a soft boiled egg with a runny yolk. I recommend testing one egg first to ensure that you achieve your ideal runniness of egg yolk. If your test egg is too runny, then add 30 seconds-one minute to your cook time. If it’s overcooked, then subtract 30 seconds-one minute. 

2. Once the egg has cooked, remove the egg and place into a bowl of ice water and let sit for approximately five minutes. 

3. Peel the eggs and place into a shallow small bowl with soy sauce to marinate at room temperature. If the soy sauce doesn’t cover the egg that is totally fine, simply rotate the egg every 15 minutes or so. 

4. Marinate for one to two hours maximum. Otherwise the eggs will become too salty.

Cook Juk

1. Place the chicken legs and garlic into a medium pot. Add the chicken stock and bring to a boil over high heat. Once the stock boils, lower the heat to medium-low and cook the chicken legs with a gentle simmer for an hour, or until the meat easily falls off the bone. Keep the pot covered so the chicken stock maintains its volume. The chicken legs will give off beautiful fat in the stock. Leave it. The fat is delicious chicken-y flavor.

2. Remove the legs and let cool on a plate.

3. If you are using leftover chicken and broth from Korean Glamour Chicken soup, you can skip the previous steps, and reheat the broth in a medium pot. Shred about one cup of the leftover dark meat (legs and thighs), discard skin and bones, and set aside.  

4. Drain the soaked rice with the fine mesh sieve, and add the drained rice and diced onions to the pot of gently boiling stock. Adjust the heat and bring to a gentle of simmer. Stir occasionally. 

5. When the chicken legs are cool enough to handle, shred the chicken into big pieces with your hands (or if too hot, use two forks). Toss the skin and bones. Add the chicken to the juk. 

6. Continue cooking the dakjuk for 20-30 minutes stirring occasionally. You’ll notice the dakjuk thickening as the rice cooks longer. Towards the last ten minutes of cooking, adjust the thickness of the juk to your personal preference: To thicken, continue cooking and boil off the liquid. If the dakjuk is too thick, add water or extra stock (if you have) to loosen. 

7. Once the dakjuk is cooked to your liking, season to taste with salt and pepper. 

8. Ladle the dakjuk into bowls and top with sliced scallions, one soy cured egg per person (remove the egg from the soy sauce - save the soy sauce for another batch of eggs), and sesame seeds. Serve with kimchi. 

9. If you have leftovers, reheat on the stove over low heat. Add some water to loosen. The juk will continue to loosen as it warms.

Savory Potato and Caramelized Onion Galette

Hello Angels. What a bizarre and scary time we are living through. I hope you are healthy, in quarantine (if you have the privilege to be), and being generous and kind to yourself as you read this. As soon as Romaine and I began staying home (in France we started on March 16th), I resolved to be as productive as possible and create lots of content for Le Dinner Party, write multiple moving and groundbreaking essays about cuisine/my transition into the culinary world, and maximize my time! However, these things did not happen. I started strong. Week one: I cooked up a storm, wrote, signed up for Master Class, video conferenced hard, and walked miles every day. Week two: it was an up and down battle. Some days I struggled to get out of bed; some days I walked 3 miles, did an online workout, and cooked relentlessly. End of Week 2: I gave up, ordered in burgers (twice) and couldn’t look at my kitchen. This is week three: I’m taking it day by day, batch cooking (so that I don’t have to cook every day), slowing down, and mostly trying to be kind to myself and my partner. 

Back to the galette! I’m V excited to share this recipe with you because it’s the first recipe that I developed that incorporates techniques that I learned in culinary school. I’ve tested her multiple times, sent her off to my dear friend Dave (who I fondly call My Big Strong Wife) and his fabulous cat Gabin, and now she is ready for you. This is a solid medium-level weekend project. Medium-level means you have a chunk of time and you’re willing to challenge yourself a little bit. When writing out this recipe, I tried to break it into four clear and distinct phases. I encourage you to focus on executing each of them beautifully because you absolutely can do this: make a flaky bomb-ass-dough, cook sweet jammy caramelized onions, pan fry golden potatoes, and finally bake the thing. I hope you make this galette and enjoy sharing her. If you live alone, go ahead and give some to a friend or a neighbor (sans contact of course) because food is enjoyed best when shared.

I hope you all are staying safe and healthy. Sending you all my love, dahlings.

Recipe Type: Weekend Project

Time: 2-3 hours

Servings: 4

Ingredients

Galette Dough (Pâte Brisée)

35 grams whole wheat flour (¼ cup)

95 grams white all purpose flour (¾ cup)

95 grams butter (7 tablespoons)*

25 grams (around 1.5 tablespoons) of whole milk 

1 egg yolk

A generous pinch of salt

Filling

3 medium onions 

Optional grated cheese (Swiss, Emmental, Gruyere, Comté, etc.)

21 grams of butter (1 tablespoon)* 

2 cloves garlic

3 small or 2 medium potatoes 

3-4 sprigs fresh thyme

1 egg yolk

Salt/pepper

Neutral cooking oil such as grapeseed or sunflower oil

Lemon for zesting

Crème fraîche or sour cream for serving

*This recipe uses a total of 8 tablespoons or 1 stick of butter

Equipment

Large nonstick skillet with a lid or a baking sheet to cover for potatoes

Baking sheet

Parchment paper

Bench scraper (or butter knife)

Plastic film wrap

Oven

Fridge

Instructions

Part 1 Galette Dough (Pâte Brisée) 10 minutes plus 1 hour to chill

Why you should weigh ingredients

1. Measure ingredients for the galette dough:

   • Pick an album that you want to listen to. Blast it. 

   • Mix whole wheat, all purpose flour (AP), and salt together into a medium bowl.  If you don’t have whole wheat flour, it’s completely fine to substitute with 100% AP flour. 

   • Measure milk into a small container and set aside. 

   • Measure butter, cut into one inch cubes, and set aside. 

   • Crack an egg, separate the yolk, and set aside. Keep the 2 egg whites for an egg white scramble or store in the fridge to make cocktails with them later. 

2. Chop the butter into small pieces into the flour with a bench scraper or knife:

   • Pour the dry ingredients into a pile or mound onto a clean surface. 

   • Add the cubed butter into the middle of the flour mound. 

   • With your bench scraper or butter knife, cut the butter into small pieces while keeping it in the mound of flour(the sizes will vary, but you’re going for irregular pea sized).

   • Then reshape the flour into a mound using your bench scraper. 

   • Combine the flour and butter with your hands. By grabbing a palmful of the flour/butter mixture with both palms and rubbing your hands vigorously together to combine the butter into the dry flour. Grab another handful of flour and repeat until you have a shaggy dough with butter incorporated throughout.

Chopping butter into flour

Combine flour with your hands

1. Incorporate wet ingredients:

   • Gather the shaggy dough into another mound.

   • Make a little well in the center of the dough (kind of like when you make fresh pasta) big enough to hold the egg yolk and the milk.  

   • Add the milk and egg yolk into the well and with a fork, whisk the egg yolk and milk in the crater. Slowly add flour to liquid with your fork from the outside of the well a little bit at a time into the well until the wet and dry ingredients are incorporated. Then bring the dough together with your hands. Use your bench scraper to help you by scraping the dough together. 

   • Gently knead the dough until it comes together. The dough should have flecks of butter and not completely smooth. Take care to just combine the dough so that you don’t overwork it. If you overwork the dough it will develop gluten and lose tenderness. 

   • Flatten the dough into a round 4-5 inch disk and wrap the dough in plastic film/cling wrap. Rest the dough in the fridge while you prepare the onions and potatoes.

Incorporating wet ingredients with a well

Dough wrapped in plastic film ready to chill

Part 2: Caramelized Onions 30-45 minutes

1. Peel three onions. Cut them in half (lengthwise  making sure to cut vertically from the root of the onion to the tip), and then cut into 1/2 inch half moon slices. 

2. Place a large skillet over medium heat and add 1 tablespoon of butter and 2 tablespoons of neutral cooking oil. When the butter has melted and begins to bubble and sizzle in the pan, add the onions to the pan.

3. Give the onions a quick stir, then leave them alone for 3-4 minutes until they start turning to brown. Stir the onions after 3-4 minutes and continue cooking. They will begin browning. If they start browning too quickly or burning, turn down the heat and/or add oil. 

4. While the onions are cooking, peel and mince garlic, and prepare the potatoes to pan fry later (see below). 

5. When the onions turn a deep honey brown, add the garlic and two sprigs of thyme. Cook until the garlic softens. If you notice lots of brown bits stuck to the pan, then add a couple tablespoons of water to deglaze the pan. Stir to remove all the delicious fond—brown bits—from the pot. 

6. When the garlic has cooked, is fragrant, and has turned translucent (a couple of minutes), season with salt and pepper to taste. Remove from heat and scoop them into a bowl and set aside.

Part 3: Pan-fry Potatoes 15 minutes

1. Preheat your oven to 400 ℉ (200 ℃)

2. Wipe out/wash the nonstick skillet and place on medium high heat. Add two to three tablespoons of neutral cooking oil. Once hot, give the oil a swirl to coat the bottom of the pan, and carefully place potatoes in a single layer on the pan. 

3. Sprinkle two to three tablespoons of water on top of the potatoes, sprinkle salt on them, and cover. The water will create steam and cook the top of the potatoes while the oil will brown the bottoms. Let these cook for 3-4 minutes or so, peeking at the bottoms of the potatoes every once in a while. 

4. Flip the potatoes over to brown on the other side when they’re golden and replace the lid. Note that the potatoes will cook at different rates depending on the different hot spots on the pan.

5. Once the potatoes are browned and cooked through (you’ll know because they will be soft and easy to pierce with the tip of a small knife), remove them from the pan and place onto a plate lined with a paper towel. Taste them and add salt as needed and season with pepper.

Assemble Galette

Folding galette dough

Folded galette before brushing crust with egg yolk

1. Remove the dough from the fridge. 

2. Sprinkle flour evenly on a clean surface, and place the unwrapped dough on the flour. 

3. Sprinkle the top of the dough with flour and with your rolling pin, give your dough a 3-4 good whacks. Then rotate the dough 90 degrees and give it 3-4 more whacks. This will start to soften the dough while helping it maintain the round shape. 

4. Begin rolling your dough into a circle that is 12 inches in diameter and is around ¼ and inch thick. 

5. Place your dough onto a parchment sheet lined baking sheet. If you need help visualizing, then watch this video. 

6. Place the filling in the galette leaving a two inch border. Start with the cheese (if using), then top with onion, and add potatoes on the top. 

7. Fold the galette dough crust over the filling by folding four-ish inch sections of the edge of the crust overlapping them slightly. 

8. Brush the crust with a beaten egg yolk and drizzle a little bit of olive oil or add pats of butter to the top of the potatoes. 

9. Place the galette in the oven and bake for 25-40 minutes (how long it takes to bake will depend on your oven). Rotate the galette once in the middle of cooking. 

10. The galette is ready when the crust turns deep brown, and the bottom of the galette is golden. Check the bottom of the galette by carefully lifting the galette with a large spatula and peeking. Take care not to break the galette. 

11. When ready, remove the galette and let cool for a few minutes before sprinkling the galette with thyme leaves picked from the remaining two sprigs of thyme. 

12. Serve with a dollop of sour cream or crème fraiche and zest a lemon over the top. Serve with a green salad with a simple vinaigrette (one part lemon juice, one part oil, salt/pepper — a teaspoon of Dijon mustard optional)

Cute Quick Pickles

Updated: January 24, 2024

When I originally posted this, it was a recipe for a cute cucumber pickle, but that felt too restrictive. I’ve updated this recipe to focus on the brine so that you can add whatever you want as the pickling vegetable. 

This brine will make crunchy, sweet, sour, and perfectly acidic pickles that can be ready in a few hours. I love the brightness and pops of tang these beauties add to bites of food.

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Recipe Type: Quick and Easy

Time: 30 minutes

Ingredients

For the brine

1 cup water

½ cup white vinegar

½ cup apple cider vinegar

3 tablespoons sugar

2 teaspoons Diamond Crystal Kosher Salt

½ teaspoon coriander seeds

½ teaspoon whole peppercorns

3 cloves crushed garlic

1 green chili pepper (like serrano or jalapeno) stem removed 

Optional: a bayleaf, sprig of thyme, rosemary, dill, or any other green herb you have on hand

For the pickles

2-3 cups of thinly sliced produce for the pickles: beets, cucumber, radish, onions, shallots, carrots, etc.

Equipment

Paring knife, chefs knife, cutting board

Mandoline (optional)

Small pot

1 quart jar and lid

1. Add 1 cup of water, ½ cup of apple cider and white vinegar, 3 tablespoons of sugar, and 2 teaspoons of Diamond Crystal Kosher Salt into a small saucepan and bring up to a boil. Keep an eye on the brine while you prep your vegetables. If the brine comes to a boil before you’ve finished prepping your vegetables, simply turn off the heat and leave on the stove until you need it. 

2. While the brine is heating, prep your vegetables. Wash, peel, and thinly slice your pickling vegetables and place into a quart sized mason jar. 

3. To the mason jar add ½ a teaspoon of coriander seeds and black pepper, three cloves of garlic, green chili pepper, and a sprig of herbs if you’re using.

4. Pour the hot brine into the mason jar over the vegetables making sure all the vegetables are submerged in the brine. 

5. Let cool for an hour uncovered. Cover with lid and place into your fridge. The pickles will be ready to eat after a couple of hours. 

6. They will be good to enjoy for about a week. Make sure to put a date on the jar to know when you made your pickles.

Party trick

You can reuse the pickling brine. After one week, strain the brine, compost the old veggies, and bring the brine up to a boil. Add a teaspoon of salt and another tablespoon of sugar, and boil for at least one minute. Fill a fresh jar with veggies and pour over. I wouldn’t recommend recyling the bring past one more boil, it will become too diluted.

Enjoy!

Ma’s Home Fries

My Ma, Judy Coleman—one of my fabulous mother-in-laws, makes the BEST home fries, and has graciously taught me how to make them. This no-recipe recipe can be made with a few ingredients that I usually have on hand and half an hour. Frying and steaming the potatoes and onions simultaneously yields beautifully browned, crisp, and tender morsels with pops of sweetness and umami from the caramelized onions.

Recipe Type: No Recipe Recipe 

Time: 30 min 

Servings: Customizable (The following guidance makes enough for 2. Scale up as needed.)

From: French Omelette & Ma’s Home Fries

Ingredients

3 small/medium potatoes per person - peeled and diced into 1 inch cubes 

½ onion

Cooking Oil 

Pantry spices (I used onion powder/garlic powder/and Slap Yo Mamma Cajun spice mix)

Salt and Pepper to Taste

Chopped fresh herbs you have on hand (optional for garnish)

Sour cream or crème fraîche (optional)

Equipment

Nonstick frying pan, 8” or bigger

Lid for pan (or baking sheet to cover)

Wooden Spoon

Instructions

1. Wash and peel potatoes (if you have a thin skinned potato, you can leave skin on) and cut into 1 inch pieces. Cut half an onion into ½ inch slices. 

2. Heat nonstick frying pan over medium high heat and add 2-3 teaspoons of some cooking oil (olive, grape seed, sunflower, etc.).

3. Once the oil is hot, add potatoes and onions to the pan. Sprinkle with your preferred spices and add 2-3 teaspoons of water on top of the potatoes. Cover the pan and cook. You’ll hear the potatoes/onions sizzle while cook. This is great! Leave them alone to do their thing for 2-3 minutes. 

4. After 2-3 minutes, lift the lid and give the potatoes/onions a stir and cover again. Lower the heat to medium and continue stirring every 2-4 minutes. The lid and water will steam the potatoes until they become fall-apart tender while the heat from the bottom of the pan/stove will brown the potatoes and caramelize the onions. If you notice the potatoes starting to burn, then lower the heat and/or add more cooking oil. 

5. Continue cooking and stirring the potatoes and onions until they are browned and there are lots of crusty bits (around 15-30 minutes). You’ll want to stir the potatoes more frequently toward the end of cooking. 

6. Serve immediately. If you have any fresh herbs or sour cream/crème fraîche on hands go ahead and top the potatoes with them. 

Mimosa Deviled Eggs

These French party glamour egg angels are called Oeuf Mimosa because they look like the bright yellow fluffy flowers of Mimosa trees that grow in France (and elsewhere). Create the lewk of these beauties by topping them with hard boiled egg yolks that have been pressed through a sieve to make teeny beautiful fluffy yolks. Since this recipe is quite simple, it is essential to use high quality ingredients so these eggs can transform into the eleganza that they deserve to be.

Mimosa flowers

Recipe Type: Party Food, Snack

Time: 30 min

Servings: 4-6 

Ingredients

7 eggs

¼ cup Homemade Mayo 

Lemon Juice

Chopped chives 

Salt

Pepper

Equipment

Various mixing bowls 

Mesh Sieve

Medium Pot

Spoon

A couple of plates

Knife

Cutting board

Instructions

1. Bring water to boil in a medium sized pot. Once the water boils, lower the heat so that the water is gently simmering. Then, carefully lower the eggs into the simmering water with a large spoon of some sort. You do not want to crack the eggs at this stage. Boil the eggs for 10 minutes. 

2. While the eggs are boiling, prepare a bowl full of ice water and chop chives finely. Set aside. 

3. Once the eggs are cooked put them in the ice water and let chill for 5-10 minutes. This will help you peel the eggs easily. After le ice bath, peel the eggs (it’s easier if you do it in the water), rinse them, and set on a plate lined with a paper towel.

4. Cut eggs in half lengthwise and separate the yolks. Pass 2 yolks at a time through a fine mesh sieve (mine is 6 inches in diameter) placed on top of a bowl. I scrape the egg yolks with a spoon back and forth until you see the egg yolks coming off in a delicate fluff of glory of the other side. Do this for all of your yolks. I promise, this is the most tedious part of the recipe. Make sure to scrape the yolks off the sieve with the back of your spoon GENTLY.

5. Once all of the yolks have been fluffed through the sieve, reserve around 3-4 tablespoons of the yolk to top the eggs later. 

6. In another mixing bowl, add mayonnaise gradually—a couple tablespoons at a time— to the fluffed yolks and mix until you get a creamy filling. Add lemon juice, salt, and pepper to taste at the end. 

7. Spoon the egg yolk mixture into the egg white shells. Use one spoon to scoop the filling from the bowl, and one spoon to gently push the filling off of the other spoon into the egg white. Fill all of the egg whites.

8. Then, using a spoon or very dry/clean fingertips, sprinkle the reserved fluffy egg yolk on top of all of the devilled eggs. Top with a sprinkle with chives. Voila, you have a very elegant plate of devilled eggs! 

Mayonnaise

Let me tell you something that might be provocative — mayonnaise is a sauce that is really easy to make. You don’t need an immersion blender or special equipment. You simply need a whisk, some oil, an egg (plus a few other ingredients), and a sense of possibility. My chef at culinary school would regularly tell us that his 6 year old daughter could make this sauce with her eyes closed. Je pense (I think) if this young child can, so can you.

If you don’t care to read, here is a how to video of me making mayo in two minutes and 48 seconds.

Recipe Type: Quick and Easy, Condiment, Sauce

Time: 5 min

Ingredients

1 super fresh high quality egg yolk at room temperature

Around 3/4 cup grape seed oil (or any other neutral oil)

2-3 tablespoons high quality olive oil

Salt/Pepper to taste

1 teaspoon Dijon mustard

½ Lemon or apple cider vinegar

Equipment

Mixing bowl 

Jar to store

Whisk

Dishtowel

Instructions

1. Separate an egg yolk and place into the mixing bowl. Set the mixing bowl on top of a dishtowel to provide stability to the bowl. Add 1 teaspoon of Dijon mustard. Whisk to incorporate. 

2. Then, gradually add the neutral oil to the eggs while whisking to incorporate. Start with a very small amount (like a teaspoon at a time) at a time until the sauce begins to emulsify. 

3. Once the sauce begins to emulsify, you can gradually add more oil while whisking vigorously. The sauce will thicken the more oil you add and the more you whisk. One egg yolk will hold around 3/4 cup to 1 cup of oil. Be careful not to add too much oil or the sauce will break.

4. The final texture of the mayonnaise should resemble that of a pudding. When the mayonnaise is nearly the texture that you want, add 2-3 tablespoons of olive oil at the end for flavor.

5. Once the texture of mayonnaise is to your liking, stop adding oil, and add 1-2 teaspoons of lemon juice (or apple cider vinegar), salt, and pepper to taste. 

6. Store the mayonnaise in a jar in the fridge for up to five days.

Le Sunday Roasted Chicken Party (Le Poulet Du Dimanche)

Roast Chicken

Roasted Potatoes with Garlic

Green Salad or Green Beans

On Sunday, Paris slows down. It seems as if folks are choosing to prioritize themselves, their loved ones, and life. I’ve learned that Sundays are for roasting chicken (le poulet du dimanche). If you know me, you know I fuck with chicken. People are always shewk when I pull a beauty bird out of the oven. Here’s the thing though, it’s really easy to do. Go ahead, impress your guests and add this to your culinary portfolio of skills. 

The key to successful bird roasting is to dry brine — salt it the day before you plan to roast. I usually get my chicken the day before I plan to serve it, salt her, and leave her uncovered in the fridge and overnight. The dry brining process seasons the meat while drying out the skin so that it gets super crispy in the oven. When I’m ready to roast, I set the chicken on top of a bed of potatoes with whole cloves of garlic tossed in duck fat and throw her in the oven. The smell of roasting chicken filling our teeny apartment and is a cozy, luxurious, and comforting moment. 

When procuring chicken (or any meat or fish), Romaine and I prefer to eat higher quality meat less frequently. I believe it’s important to get a bird raised without antibiotics or growth hormones. We plan our meals for the week and if we know we are going to splurge on a nice chicken, we will plan more vegetable forward meals for the rest of the week. I recognize and acknowledge that my privilege in my ability to have a choice in the matter. I understand that not everyone has this luxury. In France, it’s easy to find out what kind of chicken you are purchasing. In the states, you have to do a little more research (which is bullshit—we should know what is in our supermarkets without having to do extensive research). Get the highest quality chicken that is within your price range, and do some research if you have to. The chicken that you roast is a good investment because you can freeze the carcass and save it to make chicken stock on another day (I’ll post a recipe soon for stock). 

Recipe Type: Weekend Meal, Easy

Time: 1.5 hours to roast and prep plus 24 hours to salt the chicken

Servings: 4

Ingredients

1 whole chicken of the highest quality that you can afford.

Kosher Salt

Pepper

2 lbs of fingerling potatoes scrubbed

1 lb of green beans trimmed

6-7 peeled whole garlic cloves

A couple sprigs of thyme

Equipment

Roasting pan or large cast iron skillet

1 medium pot for green beans

Instructions

Saturday Evening

1. Put around 2-3 tablespoons of kosher salt into a small bowl. Take chicken out of the packaging and wipe carefully with paper towels (no need to rinse). Salt the outside and inside of the chicken liberally over the sink so that you keep the raw chicken moments as contained as possible. 

2. Place the chicken on a plate uncovered in your fridge breast side up. Refrigerate for 12-24 hours. This process is known as dry brining - for more information read this guide by Serious Eats.

3. Wash your sink thoroughly with soapy hot water. 

Sunday evening (1-2 hours before you plan to roast your bird)

1. 1-1.5 hours before roasting Pull the chicken out of the fridge and let it come to room temperature. 

2. 30 minutes before roasting - wash your potatoes, strain them, and set into the bottom of the roasting rack. Add the whole garlic cloves. Drizzle with 1-2 tablespoons of fat (preferably duck fat if you have, or olive/grape seed oil). Season with salt. 

3. 15 minutes before roasting - preheat oven to 400℉ or 200℃

4. When ready to roast, set the chicken on top of the potatoes. Add a sprig of thyme into the cavity of the chicken and add the rest to the potatoes. 

5. Roast chicken in the oven for around 1 hour until cooked through (about 165 degrees F or 74 degrees C). This will depend on the size of your chicken. Rotate the chicken in the oven halfway through cooking to ensure even cooking. 

6. When cooked through, pull out of oven and let rest for 10 minutes. 

How to Serve

After the chicken has rested, carve the chicken and serve with potatoes and whole garlic cloves.

Serve with boiled green beans or a salad with a simple vinaigrette (one part lemon juice, one part oil, salt/pepper — a teaspoon of Dijon mustard optional)

Timeline for Preparing

Friday or Saturday AM

Go grocery shopping

Saturday 6pm 

Salt chicken 

Sunday 7pm dinner

• 4:45 pm pull chicken out of fridge to come to room temperature 

• 5:30 pm - preheat oven

• 5:45 pm stick chicken in the oven 

• Wash salad greens and prepare vinaigrette or start boiling water for green beans

• 6:45 pm - check on chicken and pull out of oven if ready 

24 Hour Cold Brew Coffee

I live for cold brewed coffee. I drink her all four seasons. You will find me in the dead of winter in a furry hat and parka clutching a cold brew with my mittens. Sometimes I take her with a splash of whole milk. Sometimes, I want her crispy, cold, and black. My new schedule requires that I wake up at 6 am on certain mornings and on those days, cold brew coffee is my one true light and joy. The thing is, cold brew is REALLY EASY to make and hell of a lot cheaper than buying it out. Also, it’s super eco-friendly to byo coffee rather than contributing to all the single-use plastic/paper waste.

Recipe Type: Quick and Easy

Time: 24 hours and 15 minutes to filter 

Servings: 6

From Le Hangover Party

Ingredients

• 64 grams coarsely ground coffee

• 800 ml of water

Equipment

• 4 cup French Press

• Stainless steel pour over coffee filter or a paper coffee filter over a mesh strainer (optional)

• A vessel to strain your coffee into the first time (optional)

• A vessel to store your liquid gold

Instructions

First round of filtering

1. If you have a coffee grinder, grind the beans on the coarsest setting right before brewing. If you don’t (which we don’t in Paris) ask the place where you bought your beans to grind the bag for you. I learned that for cold brew, if the beans are ground too fine, then the bitter flavors will be more prominent in your final cold brew. The ratio for cold brew is 80 grams of coffee per liter of water. Since I have a 4 cup French Press (and a liter is around 4.23 cups), I adjusted my measurements to 64 grams of coffee and 800 ml of water (80% of the original).

2. Place coffee grinds into the French Press and fill with water. Mix the coffee with a spoon and set the lid on the french press and press slightly. Do not fully press down on the plunger. Set aside at room temperature and let the coffee brew for 24 hours. 

3. After 24 hours, plunge the french press. You can serve as is, or if you want a smooth ass brew, pour through the stainless steel pour over filter (or paper filter) into the first vessel. This first filter takes a longer time. You may need to rinse out the filter in the middle of the batch. 

4. After the first round of filtering, rinse out the filter and place over the final storage vessel. Filter the cold brew a second time. This time should be much quicker.

How to Serve

Final filtration

Store cold brew in the fridge and serve over ice.

Lacto-Fermented Hot Sauce

Late summer/early fall is when peppers are in peak season in New York City, and they are magnificent. Floral, spicy, & fragrant, these beauty queen peppers can transform into a flavorful and complex hot sauce with some salt water and time. This hot-sauce is preserved through lacto-fermentation (just like kimchi). The Lactobacillus bacteria converts the sugars found in the peppers into lactic acid and creates an acidic environment that preserves the peppers. Fermentation takes anywhere from 1-2 weeks depending on how hot your kitchen gets, and this recipe can easily be scaled up or down as needed. 

Recipe Type: Easy project

Time: 30 minute hands on time and 1- 2 weeks of fermentation

Servings:

Ingredients

• 1/4 tsp coriander seeds

• 2 garlic cloves 

• 1/4 teaspoon peppercorns in the color of your choice

• Fresh chilis in any variety

• Optional additional produce like tomatoes or tomatillos

• Optional 1/4 onion  

• Salt

Equipment

• Glass jar or fermentation crock large enough to hold your produce

• Optional - fermentation weights

• Mixing bowls

• Colander

• Scale (optional)

• Food safe disposable gloves

• Blender

• Containers to store the hotsauce - sterilized

Recipe updated August 24, 2023.

I’ve modified this to be more of a technique and guidance rather than a prescribed recipe. I want to encourage you to experiment and have fun with this hot sauce.

Originally, I made this hot sauce using exclusively chilis, but realized that I riff on this recipe when I make my hot sauce. I am lucky to have lived in places with an abundance of gorgeous produce and will add whatever is looking delicious and is in peak season. Right now, I have an abudance of tomatillo, tomatoes, and other local peppers that our farmers have been producing. The key to proper fermentation is using brine that’s at least 5% salt (if you don’t want to measure a good rule of thumb is if it tastes as salty as seawater, you’ll have enough salt in the water). Happy fermenting, and let me know how it’s going (tag me on ig or send me an email)!

Instructions

1. Prepare your produce. I suggest wearing disposable food-safe gloves while you prepare spicy chilis as a precaution. Cut peppers into 2 inch pieces and get rid of the stems (compost, please), if you want more heat, leave the seeds and gills inside the pepper, if you want less heat, remove. Cut additional produce into 2 inch chunks as well. Place all produce including onion and garlic into your fermentation jar.

2. Prepare salt brine in a mixing bowl. Mix one quart of water with 5% of its weight in salt. You can use a scale and calculate the weight of the salt or use this pickling brine calculator. If you don’t have a scale, no problem, mix your salt into one quart of water gradually tasting the water as you go. It should taste salty like seawater (FYI -Lacto-fermentation needs only 2% salt to occur).

3. Add the remaining spices into the crock: the coriander seeds, cardamom pods, garlic, and peppercorns. Pour the saltwater brine over the peppers and ensure the liquid covers the peppers. If you have fermentation weights, gently place them over the pepper to submerge them under the liquid.

4. Set your fermentation jar/crock in a cool part of your kitchen and let it ferment for 1 - 2 weeks. Within the first two days, you should see tiny bubbles coming out of the peppers. This means your peppers are fermenting. If you don’t see bubbles coming out of the peppers within 5 days, I would advise you to toss the batch and start over. If your kitchen is warm, then let it ferment in the kitchen for 2 days, and then transfer to the fridge to continue fermenting for 2 weeks.

5. Make sure to let gas out of your jar every few days so that pressure doesn’t build up in the jar.

6. Once the produce has fermented, they’ll let off less gas and will have changed slightly in color and texture (they’ll become less vibrant). Strain the produce over a bowl. Carefully remove all of the cardamom pods and other spices that you don’t want to blend into the sauce and discard (okay to bend the cardamom and whole pepper).

7. Place the produce into the blender and add 1/4 cup of the brine to the produce. Blend until smooth. Taste the sauce. Add more brine if you want the sauce to be more liquid, but note, you’ll add more salt into the hot sauce. I like to season my hot sauce just a touch saltier than I want the final product to be by adding a generous pinch of salt to the blended hot sauce. I do this because the sauce will continue to ferment and the salt with mellow over time.

8. Store the hot sauce in the sterilized containers in the fridge. I store mine in mason jars. They’ll continue to ferment in the fridge and should be good for up to a year — if it makes it that long. 

How to Serve

Enjoy with Breakfast Nachos or on anything really. I love to give little bottles as gifts!

Breakfast Nachos

Nachos are DELICIOUS, easy to make, and such a crowd pleaser. As a Texas raised queen, I grew up with access to beautiful Mexican and Tex-Mex cuisine. My interpretation of nachos is based on the flavors of my home state and is kind of a template that is customizable to your preferences. Bake these beauties on a half-size baking sheet covered with parchment paper for a low mess meal. You can prepare the ingredients the night before and assemble the nachos right before (or as) your guests arrive. Set the whole tray in the center of the table and let everyone dig in. Easy, chic, delicious!

Breakfast Nachos

Recipe Type: Quick and Easy, Brunch

Time: 30 minutes

Servings: 4 

From Le Hangover Party menu

Ingredients

Nacho foundation

• One bag of tortilla chips

• Two 8 oz bars of melty cheese. I use a combo of Monterrey Jack and Cheddar you don’t need to buy super fancy cheese for these nachos (you can also buy grated cheese, but usually these cheeses are covered in starch so that it doesn’t stick together in the bag. I don’t much care for that)

• 1 15 oz. can of re-fried beans

Toppings (this is what I used for this round of nachos, but you can use whatever you want)

• 2 Sliced fresh or pickled chilis - I used fresh serrano chilis in this batch

• ½ cup of sliced radishes

• ¼ cup cilantro (wash/dry and pick leaves off or roughly chop - cilantro stems are tender and you can eat them)

• 4-5 bacon slices

• 1 avocado sliced

• 1 lime cut into wedges

• 2-3 green onions sliced

• White vinegar (optional - a couple tablespoons or so)

• 4 eggs

Equipment

• Cheese Grater

• Half-size baking sheet

• Parchment paper 

• Mandoline (optional for slicing vegetables)

• Fish spatula 

• Small saucepan to heat refried beans

• Skillet to cook bacon

Instructions

1. Wash and dry produce in a bowl filled with water and an optional splash of white vinegar (to clean produce).

2. If using bacon, cook the bacon in a skillet. Once cooked, remove from pan onto a paper towel lined plate.

3. Heat canned refried beans in a saucepan with a lid (optional thin out the beans with a little water). Once the beans are bubbling, take them off heat and set aside.

4. Chop/slice/prep all the toppings for your nachos, grate cheese, and set ingredients aside. If you’re planning to make the nachos the next day cover and store in fridge.

5. 15 minutes before you’re ready to heat your nachos, preheat oven to 350 ℉.

6. Place parchment paper on a baking sheet and spread chips evenly over the sheet. Distribute re-fried beans over the chips. Then, top with as much cheese as you want. The key to a great bite is to make sure that you cover as many chips with some cheese/beans. Be equitable and intentional in how you distribute ingredients. 

7. Pop the nachos into the oven until the cheese melts. This takes around 10 minutes give or take a few depending on your oven. Keep your eye on the oven. The nachos are ready when the cheese is melted and oozy.

8. When the cheese on the nachos are nearly melted to perfection, begin to fry the eggs. I believe a fish spatula is the best spatula for fried eggs. Set aside on a plate when fried. 

9. Pull the hot nachos out of the oven and scatter all of the toppings all over the nachos and top with the fried eggs.

How to Serve

Serve immediately family style with lacto-fermented hot sauce. I simply put the whole baking sheet in the middle of my table (on top of a trivet or towel of course). Enjoy!

Korean Glamour Chicken Soup

Romaine and I moved out of our Brooklyn apartment at the end of August and moved into our Paris apartment two weeks later — in September. While eating out in Paris is fabulous, it is also decadent…too decadent. By the end of our two nomadic weeks, we were both fighting colds and craving home cooked food. This glamour chicken soup is the first meal I made for us in our new Paris apartment because it’s easy, satisfying, and incredibly comforting. It’s a version of the soup my mom used to make for our family that I’ve made countless times over the years. Romaine and I visited a Korean grocery store and bought some ponytail cabbage kimchi, sesame oil, and rice before we picked up the keys for our new place. I hope this chicken soup brings you as much comfort as it did for me in my first few weeks in Paris.

Recipe Type: Comfort Food

Time: 1-2 hours

Servings: 4-6

Ingredients

1 whole (glamour) chicken

1 onion

3 scallions whites and greens cut into ¼ inch slices

4 inch piece of ginger peeled and cut into 2 pieces

6-10 cloves of peeled garlic (depending on how many cloves you want to peel)

2 teaspoons of sesame oil

Salt and Pepper 

Instructions

1. Prepare your ingredients: peel the garlic cloves, peel the onion and cut in half making sure to keep the root tact to keep the onion half together, peel and cut ginger into two pieces.

2. Place the pot near the sink and remove any stray feathers and giblets that may be left on the glamour chicken. Rinse the bird carefully in the sink and drain well with paper towels and then place her into the pot. Make sure to thoroughly sanitize and clean any areas the chicken may have touched!

3. Add garlic, onion, ginger and add enough water to submerge the glamour chicken 2-3 inches (about 6-10 cups of water depending on the size of your chicken/pot).

4. Place the pot on the stove over high heat until the whole pot comes to a boil. Once boiling, lower heat to medium low so that the liquid has a gentle rolling boil. Keep the lid slightly ajar on the pot. 

5. Boil the chicken for about an hour and a half for a smaller chicken (2-3 lbs) and around two hours for a larger bird (4-6 lbs). Check the bird every 20 minutes or so and skim the fat off the top of the broth as it cooks and add more water if too much evaporates. You want to cook the chicken enough to get a beauty-beige broth without overcooking the breast meat. 

6. Once the beauty-broth and bird are cooked, carefully pull the chicken out of the broth and place on a plate to chill out for 5-10 minutes before chopping up and serving. Strain the broth with a colander to remove the aromatic vegetables. 

7. Prepare the dipping sauce by adding 1 teaspoon of salt, a couple grinds of black pepper and drizzling 1-2 teaspoons of sesame oil

How to Serve

Serve each person with a piece of chicken, steamed Steamed Korean Rice and My Mother’s Kimchi (or store bought ponytail radish kimchi in a pinch like me). Both recipes can be found in Le Kimchi Party!

Guests should add sliced scallions to the soup and add salt/pepper to taste.

Dip pieces of chicken in the sesame/salt sauce and enjoy!

Soup will keep in the fridge for 3 days. Make sure to bring to a full bowl before eating leftovers. If you have extra broth, simply freeze and use as stock in the future.