Ginger & Toasted Sesame

Winter

Steak with Pink Peppercorn Sauce

7 · · 35 Comments

Like many couples starting out, Dave and I felt a lot of pressure to go out and get a fancy meal on our first Valentine’s Day. We had a multi-course set meal at a nice place, but honestly, it disappointed. Since then we’ve often opted to stay at home and cook something special together. We really love steak but don’t have it very often so this kind of occasion is perfect to indulge and buy the nicest steak we can.

This time I’ve made it with a really rich, pink peppercorn cream sauce. It isn’t too complicated to throw together and has only a handful of ingredients. The bright peppery flavor and color of the pink peppercorns make it a little different and special, and the cream makes it nice and rich.  You see it served here with a light salad but you could easily up the ante with some creamy mashed potatoes or a butternut squash gratin. This meal will never disappoint and it will be a small fraction of the cost of a restaurant meal.

This post is part of the Second Annual Good Cookies Food Bloggers’ Valentine’s Event. We are raising money to benefit Cookies for Kids’ Cancer, an organization that raises money for childhood cancer research. We have all donated to this great cause, and we are asking you to do the same to help make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. Currently, there are 40,000 U.S. children actively battling cancer. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, it’s important for all of us to get involved.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal was to raise at least $3000. Thanks to blogger participation, we have reached that goal with these three companies matching our donations up to $3000: Dixie Crystals, Mediavine and OXO. However, we can still raise more for this great cause, with 100% going straight to this great organization.

Donate here.

Print
Steak with Pink Peppercorn Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Main Course
Servings: 2
Ingredients
Steak
  • 1 NY strip steak at least 1 inch thick, 12-16 ounces
  • kosher salt
Pink Peppercorn Sauce
  • 1 tbsp butter
  • 2 tbsp shallot, minced
  • 1/4 cup brandy or cognac
  • 1/3 cup heavy cream
  • 1 tbsp pink peppercorns, lightly crushed
  • 1/2 tsp kosher salt
Instructions

  1. Preheat the oven to 200 degrees. Heat a cast iron skillet over high heat. Pat the steak dry and salt heavily with kosher salt.

  2. Place the steak in the skillet and sear for about a minute. Flip once the steak easily releases from the skillet and sear on the other side for about one minute. Cook for about six minutes, flipping every minute or so until the steak is cooked to your liking (medium-rare is about 125-130 degrees).

  3. Set the steak in a oven proof dish in the oven. Pour off any excess fat from the skillet and lower the heat to medium. Add the butter and cook the shallots a few minutes until soft and golden.

  4. Add the brandy (or cognac) off the heat to deglaze the pan, scraping up the brown bits. Cook until it just glazes the pan. Add the cream, peppercorns, and salt. Reduce by half.

  5. Add any juices that have accumulated from the steak to the sauce. Slice the steak and top with sauce.

Recipe Notes
  • I recommend searing the steak in a cast iron skillet (affiliate link).
  • If you get nervous about cooking your steak to the right temperature, I recommend a digital meat thermometer (affiliate link). 
  • You can find pink peppercorns at most fine grocery stores or online (affiliate link).

 

For all the other wonderful recipes for this event:

Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Peanut Butter Sandwich Cookies from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell

 

Pomelo and Shrimp Salad

4 · · 5 Comments

After my wedding last month we went on a three week honeymoon to Vietnam and Hong Kong. It was the longest trip I’d ever been on besides long stays in Korea to visit family as a kid. Luckily we passed our first marital test with flying colors! We decided to start our trip on the island of Phu Quoc so that we could stay at a resort and relax for a few days to recover from wedding madness and the extensive traveling we had to do to get to Asia (14 hours to Seoul and then 5.5 hours to Ho Chi Minh City then an hour to Phu Quoc Island). It was there that I was first introduced to pomelo and shrimp salad.

The island is off the southern coast of Vietnam in the Gulf of Thailand and is famous for its black pepper and fish sauce. The resort we stayed at offered a cooking class and we decided to take it to learn how to make a few Vietnamese dishes. We started our day at the local market with Chef Hung and he showed us the abundant seafood caught here and the produce the farmers grow on the island. We returned to the resort with freshly caught scallops and ripe fruit.

We must have cooked at least six different dishes but my favorites were this pomelo salad and the scallops Chef Hung grilled for us over a wood charcoal fire. I couldn’t stop eating this salad-I found it to be so bright, fresh, and interesting. Pomelo is a citrus fruit that is somewhat similar to grapefruit but I find it to be less bitter. It’s pepperiness balances the sweetness of the shrimp and the fish sauce dressing seasons the two main components perfectly. Crispy fried shallots and toasted sesame seeds add texture to the salad and the herbs make it fragrant and fresh. It was difficult to get off the long flight home from such a beautiful and temperate place and step into the middle of the “bomb cyclone” in NYC, but I’m immediately taken back to the beautiful country of Vietnam whenever I eat this salad.

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Shrimp and Pomelo Salad
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Course: dinner, Salad, Side Dish
Servings: 2
Ingredients
  • 1 pomelo
  • 8 oz shrimp (I cooked them in the shell then peeled and deveined them. If it's easier you can buy them already prepared.)
  • 1 large shallot, thinly sliced
  • 3 tbsp neutral cooking oil
  • 2 tbsp sesame seeds, toasted
  • 1/4 cup fresh mint, chopped
  • 2 tbsp fresh cilantro, chopped
Dressing
  • 2 tbsp fish sauce
  • 1 tbsp hot water
  • 1 tbsp sugar
  • 1 chili, minced (You can use a Thai chili or half a serrano chili)
  • 1 clove garlic, minced
  • 1 1/2 tbsp lime juice
Instructions

  1. Bring a small saucepan filled 2/3 of the way with water to boil. Prepare a large bowl with ice water. Once the water comes to a rolling boil, drop the shrimp in and cook them for a minute or so, until they turn pink and opaque and curl. Strain them and immediately put them in the ice water. When completely cooled, peel and devein (if not already prepared), and cut into bite sized pieces.

  2. Heat the oil in a small frying pan to medium-low. Press the sliced shallots with a paper towel to absorb excess moisture. When the oil is hot drop in the slices of shallots making sure to spread them out. Stir occasionally and cook until golden brown (it will take about 10 minutes). Drain on paper towels and allow to cool to crisp up.

  3. Meanwhile, prepare the pomelo by using a large knife and cutting off both ends (the rind will be quite thick), then cut off the sides. Break the pomelo in half with your hands and take out the segments from the membrane over a bowl. They should easily peel off but you can also use a small paring knife. Break up the segments into bite sized pieces.

  4. Mix together the dressing ingredients. Add the dressing, shrimp, half the shallots, half the sesame seeds, and half the mint and cilantro to the bowl with the pomelo pieces. Mix together and plate it on a serving platter, then top with the remaining shallots, sesame seeds, and herbs.

Recipe Notes
  • I really like Red Boat fish sauce (affiliate link).
  • You can find pomelos in the citrus section of your grocery store. I saw them at Trader Joe's. You will probably also find them at an Asian market. A ripe pomelo feels heavy for its size and will have a grassy, floral scent.

Korean Braised Short Ribs

6 · · 3 Comments

This post is sponsored by Sonoma-Cutrer. A big thank you to the sponsors who make this site possible!

This year’s holiday countdown has overlapped with the countdown to my wedding in early December. It’s a little over thirty days away and I can’t believe it’s already here, much like how I feel at the end of every year when it’s almost time to celebrate Thanksgiving!

Korean braised short ribs (or galbi jjim) are what I think of when I think of cozy, cold weather dishes for celebrations. This is not an everyday dish but something you serve during the holidays or a special occasion like lunar new year, Chuseok, or a birthday.

And speaking of special occasions, a version of this dish was actually served at my parents’ wedding in Korea. My aunt cooked it for the reception for everyone to enjoy and my dad still says it was the best galbi jjim he ever had.

When I have gatherings at my home, I like to offer both red and white wine so that people can drink whatever they prefer. These short ribs are delicious with Sonoma-Cutrer’s 2015 Russian River Valley Pinot Noir and their 2014 Les Pierres Chardonnay. The pinot noir’s bright, velvety finish and aromas of cranberry, red cherry, and plum pair perfectly with the richness of the ribs. The chardonnay’s bright citrus aromas and flavors cut through the richness of the beef and the hints of roasted nuts, spice, and mineral notes complement it perfectly. Both of these wines were easy to order off of Sonoma-Cutrer’s website.

These beef short ribs simmer in a salty sweet mixture, mirin, sugar, garlic, ginger, onion, and apple for a few hours until tender and richly flavored. Carrots, daikon, and mushrooms are added for the last thirty minutes and the stew is ready when the vegetables are tender.

I recommend cooking the ribs a day or two before serving- braised dishes always seem better the next day. It also gives you a chance to defat the sauce by letting it cool completely and simply scooping the fat off the top. I don’t mind fat in sauces but in this case the ribs are super rich and make the sauce a bit too greasy if you don’t remove the fat.

 

Print
Korean Braised Short Ribs
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 
This dish is best made a day or two before it is served. The flavors deepen and it also gives you a chance to easily remove the fat by letting it solidify on top. Simply scoop off the fat and reheat slowly over low heat.
Servings: 4
Author: Sonja Bradfield
Ingredients
  • 3 pounds of short ribs
  • 3/4 cup of soy sauce
  • 1/4 cup mirin
  • 1/4 cup sugar
  • 1 small onion chopped into big pieces
  • 1 small apple peeled and chopped
  • 10 cloves of garlic peeled
  • 3 inch piece of ginger peeled
  • 1 large carrot peeled and cut into 2 inch large chunks
  • 2 cups of daikon radish cut into 2 inch large chunks
  • 8 oz fresh shiitake mushrooms stems removed and halved if large
Instructions
  1. Soak ribs in cold water for about 30 minutes. Drain and pat dry.
  2. Meanwhile, take the rest of the ingredients and blend it in a blender or food processor until smooth.
  3. Put the mixture in a large dutch oven, add 3 cups of water and bring to a boil.
  4. Add the ribs and lower to a simmer and cover with a lid for at least two hours until the ribs are tender.
  5. Add carrots, daikon, and mushrooms and simmer for another 30 minutes.
  6. Skim the fat off the top, or use a fat separator for the sauce. You can also cool and store in the fridge overnight and remove the fat off the top. Reheat over low heat.
  7. Serve with steamed white rice and kimchi.

 


Poppy Seed Cake with Blood Orange Glaze

2 · · 6 Comments

Poppy Seed Cake with Blood Orange Glaze-6

The other day I had a bit of a baking mishap. I had followed the instructions for an old family recipe from a photo I had taken of a quick handwritten note in the back of my mom’s planner. She’d written down that recipe into her planner years ago and every time she got a new planner she transferred this recipe into the note section in the back along with the phone numbers from Korea she’d scribbled down over the years. I don’t know who she got it from originally- it was most likely my grandma (on my dad’s side) or my aunt Cris- but it is something my dad absolutely loves to eat. Anyway, the cake was stuck in the pan and when I attempted to remove it I tore several huge chunks out of it and it was not salvageable. I texted a photo of the sad thing to my dad and of course he offered to take the cake off my hands….

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Mulled Cider with Rye

5 · · 4 Comments

Mulled Cider with Rye-6

One of my favorite things to drink when the weather gets cold is something warm with a kick like a nice chai tea or a hot toddy. On Thanksgiving my family brewed an impromptu pot of mulled apple cider and for a little extra warmth we added a nip of whiskey. For this recipe I used some apple cider pressed in Virginia and some rye whiskey distilled in Virginia.

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Brussels Sprout and Pomegranate Salad

1 · · 10 Comments

Brussels Sprout and Pomegranate Salad-7

I think this is the third salad I’ve ever posted on my blog. I tend to write salad recipes in times of desperation- break up, impending dinner party, and now overeating for the holidays. The problem is getting a little serious. During November I participated in five tastings in order to choose a caterer for our building’s holiday party. Yes, I had to try all the variations of whoopie pie that third caterer made. I also needed a third helping of truffle mac and cheese. It’s all a part of the job, I told myself.

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Kimchi Fried Cauliflower Rice

22 · · 8 Comments

Kimchi Fried Cauliflower Rice-6

A few weeks ago I tried cauliflower fried rice for the first time. I was a bit skeptical at first; cauliflower is no real substitute for rice. I grew up on rice, eating it often in my Korean home with a stew, vegetable sides and kimchi- always kimchi.  And while this certainly isn’t comparable to actual rice, it is a nice stand alone dish featuring cauliflower. In Korea we throw some cold, leftover rice into a pan with some oil, old kimchi, chili paste and either scramble an egg into it or put an egg on top. It’s a fast and easy way to use up leftovers. I decided to merge these two ideas together to make a Korean variation on a trendy dish.

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Ginger Paloma

4 · · 4 Comments

Ginger Paloma-1

My parents are in the process of trying to sell their house and as a result, they are getting rid of the things that filled that house. From the bar in the basement I happily inherited a bottle of Patron and as soon as I brought it home I thought of all the ways I like to consume tequila (taking shots is not one of them). I thought of my two favorite mixers for alcohol- grapefruit juice and club soda and I thought of the paloma cocktail. I wanted to give the cocktail a special something extra and I also realized that I do not have a single recipe on this blog that involves ginger- very strange considering it’s one of my favorite ingredients and it’s the beginning of this blog’s name!

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Butternut Squash Gratin with Sage and Shallots

0 · · 8 Comments

Butternut Squash Gratin | Ginger & Toasted Sesame

The weekend before Thanksgiving, I went to a local farmers market with my dad. I had lured him into going there with me by buying our family some delicious buffalo sausages from a local Virginia farm on my previous visit for dinner. He’s a huge fan of buffalo meat and he wanted to check out all that they had to offer. This lead to a bit of a buffalo meat shopping spree, which involved the purchase of various cuts to use in soups, stews and braises. We will even attempt to smoke a buffalo brisket for Christmas this year. Besides the delicious meat we procured, we browsed the various produce vendors and stumbled across an almost freakishly large squash. It was labeled as a type of heirloom pumpkin but it looked just like a butternut squash. It’s neck was at least four times longer than an average butternut squash, and it curved into a hook-like loop. When we had it weighed at the time of purchase, it was nearly 9 pounds! Before I cut it up for the gratin dish, my brother wore it around his neck like a yoke and walked about the kitchen. I regret that I didn’t take a photograph of it, because it was truly a marvel. 

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