In our recipe “There are no rules when it comes to bibimbap,” says chef Mi Kyum Kim (from Montreal’s Omma restaurant). Though restaurants tend to serve it the same way every time (and in individual servings), this traditional meal-in-a-bowl is customarily made with leftovers. We went for a family-style, ground beef version, leaning on some of the dominant flavours of Korean cuisine, like garlic, ginger, green onion, sesame seeds, soy sauce—and the signature fried egg on top.
Рубрика: Vegetables
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Triple-Cream and Leek Mini Quiche with Pea Salad
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.
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Parsnip Pancakes with Crab and Salsa Verde
This twist on blini and caviar had us greedily clawing for more. It’s the perfect bite for the season: savoury little pancakes, laced with the surprising sweetness of parsnip and topped with chunks of meaty crab, tart sour cream and fresh herbs.
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Winter Vegetables with Sesame and Rosemary
When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth, tangy tahini sauce plus a flourish of rosemary and toasted sesame seeds give the dish extraordinary texture and flavour. Bonus: You can serve it lukewarm.
