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Post by eiko on Mar 22, 2007 19:46:25 GMT -5
Last night for the Spring equinox we had lamb shoulder chops with rice and sauteed asparagus.
Tonight we had samgetang - Korean chicken soup with jujubes, chestnuts, ginseng and sweet rice. Michiba often made variations of it on ICJ. I finally found a premade packet with all the ingredients except for the chicken and water. I had it simmering in the crock pot all day. The boys were so-so about it, but SO and I really liked it. You take the dried jujubes, chestnuts, ginseng and rice and loosely stuff a whole chicken, then it all goes into a pot with enough water to cover. I added 2 garlic cloves, turned it on low and left for work. It'd been cooking for 11 hours when we ate it. The chicken was falling off the bone and the dried jujubes, chestnuts and ginseng had reconstituted beautifully. It's a very simple dish, suitable for cooking the regular way in a pot on the stove as well. Most Koreans eat this soup on the hottest days of summer, but it was nice this early in spring too.
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Post by herringchoker on Mar 22, 2007 20:07:22 GMT -5
Bacon-wrapped filets were on our menu this evening. They were on special at the grocery store.
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Post by allezcuisine on Mar 23, 2007 22:50:14 GMT -5
Got in late -- I haven't eaten anything yet.
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Post by Arrianna on Mar 24, 2007 19:37:25 GMT -5
Riga Sprats on sourdough toast with mayo.
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Post by herringchoker on Mar 26, 2007 13:25:29 GMT -5
Arri - what on earth are Riga Sprats?
We had chicken last night, with enough left over for today.
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Post by Arrianna on Mar 26, 2007 17:31:25 GMT -5
They are baby smoked herring and they are most excellent on toast. Tonight we are having pasta and sausage. I'm trying to decide between linguini and penne. Last night for the Spring equinox we had lamb shoulder chops with rice and sauteed asparagus. Tonight we had samgetang - Korean chicken soup with jujubes, chestnuts, ginseng and sweet rice. Michiba often made variations of it on ICJ. I finally found a premade packet with all the ingredients except for the chicken and water. I had it simmering in the crock pot all day. The boys were so-so about it, but SO and I really liked it. You take the dried jujubes, chestnuts, ginseng and rice and loosely stuff a whole chicken, then it all goes into a pot with enough water to cover. I added 2 garlic cloves, turned it on low and left for work. It'd been cooking for 11 hours when we ate it. The chicken was falling off the bone and the dried jujubes, chestnuts and ginseng had reconstituted beautifully. It's a very simple dish, suitable for cooking the regular way in a pot on the stove as well. Most Koreans eat this soup on the hottest days of summer, but it was nice this early in spring too. How did I miss your post?! I used to make samgetang all the time but I have never heard of a prepackaged version! Where did you find it?
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Post by eiko on Mar 26, 2007 17:42:19 GMT -5
It wasn't anything special Arri, Just a plastic bag with the jujubes, ginseng roots and chestnuts and a small baggie of sweet rice. Just open and stuff the bird. LOL There weren't even any instructions.
I found it at a specialty store a while back when I was visiting family in Honolulu. I had tossed the packet into the cupboard thinking I'd make it before the summer was out, but it got buried and forgotten. I found it the other day while cleaning out the cupboard. I remember thinking, well good thing everything is already dried, it couldn't have gone bad! LOL
Haven't found it up here in CT. Even the really big asian food store up in Hartford doesn't have it. But they do have all the ingredients, so it's just a matter of buying them separately now.
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Post by herringchoker on Mar 27, 2007 13:08:27 GMT -5
They are baby smoked herring and they are most excellent on toast. Thanks for the info. That would be yummy on toast.
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Post by allezcuisine on Mar 28, 2007 8:06:33 GMT -5
Chicken salad last night.
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