the dishes get inspiration from flowers 꽃에서 영감을 얻다 영어버전

Wertern, Asian, and Flower

 

 

 

Chefs or who cook professionally have belief about food. My belief about my foods and way of cooking should have a story, that story based on resione own culture and people’s life who used to eat that food. I am from South Korea and studied European foods in the south part of America. So i planned this project to make Wester style food with Korean style ingredients. Because, now I'm staying in Korea. Through this project I'm going to make fusion foods, so it becomes familiar American. The theme of my foods is Collabo of Wesren, Korean, and Flower. Now Korea is about 60F and flowers are blooming everywhere. This is spring in South Korea. So, the first thing that comes to my mind about Korea is flowers. Because Korea is small like a flower and seems sentimental.

 

First food is Dumplings Paper Canape Ceviche. It is good finger food for hot weather like Louisiana, because it has fresh sour taste so stimulates one’s appetite. Ceviche is one of the traditional foods that represent South America food. I only seasoned it with lemon, salt and sugar to hold orisinal taste of shrimps. The spasial key of this dish is perilla leaves and dumpling paper. Perilla leaves (sometimes called Krean coriander)  are similar in shape and taste with Japanese shiso. But Korean  perilla leaves have different genetic bases with shiso. It has a nutty flavor and unique pungent taste. It is a kind of mint family. So, I substitute coriander to perilla leaves for making ceviche. And for the plate of canape, I use baked dumpling paper. I’d practice a lot to make flower shapes. This food inspired by balloon flower

 

 

 

The second dish is salad. As for the green leaves of salad, there are red mustard leaves, green beet leaves, red beet leaves, red chicory, red acephala, kale, ssam cabbage. vegetables that can be a little unfamiliar are ssam cabbage and acephala . Ssam cabbage looks like the mix of cabbage and bok choy, and the taste is also somewhere between cabbage and bok choy. acephala has thick leaves and has a chewy taste. In Korea, thick vegetables have developed because vegetables are eaten with meat. Salad dressing is sauce vinaigrette, mixing oil and vinegar 3:1 ratio. I put air into the vinaigrette with mayo and heavy cream. The main point of this dish is tofu and lotus root. I’d cut tofu to medium dice to express the center of the flower.. Lotus roots are the roots of underwater plants that grow in Asia. I expressed petals by cutting them as circles and dyeing them with turmeric. Plating idea from the Minai Azalea flower.

 

 

 

The third dish is spicy chicken with sweet potato pure. I marinated chicken in Korean gochujang sauce and then sauteed it with strong fire. I added sweetness by sweet potato puree to hold the spicy taste. Sweet potato puree, and gochujang sauce is the key of the dish. Gochujang used red pepper paste that was fermented for a year. The motivation flower is peacock flower.

 

 

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Menu Order

 

 

Hors D’ Oeuvres

 

Ceviche

With Dumplings Wrapper Canapes

 

Soup

 

Potato Garlic Cream Soup

 

Salads

 

Green Salad with Tofu and Lotus Root

with Sauce Vinaigrette

 

Main Course Item

 

Sauteed Gochujang Chicken Breast

with Sweet potato Pure

 

Dessert

 

ChickPeas Ice Cream

 

Beverage

 

Chrysanthemum Ice Tea, Coffee

 

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Recipy

 

 

 

Ceviche With Dumplings Paper Canape

Serve for 7 people

 

Shrimp 1 pound small diced

Cucumber 1cup small diced

Tomato 3/4 cup small diced

Onion  1 medium chapped

Perilla leaves 1 cup

Green pepper 2 medium spicy chapped

Garlic 2 cloves minced

1 cup fresh lime juice

Olive oil 1 tbsp

Sugar 1tbsp

Salt 1 tbsp

Dumpling wrapper

 

 

Mix shrimp in lemon juice, sugar and salt. Store in refrigerator for 1 hour.

Add cucumbers, tomatoes, onions, perilla leaves, peppers, garlic, and olive oil and mix well.

Store in refrigerator.

Cut the dumpling wrapper to squares. Use a knife on the edge to mark the shape of a leaf.

Bake dumpling wrapper at 150C for 15 minutes.

When cooked crunchy, let cool for 5 minutes in a well-ventilated place.

Decorate the ceviche on top of the dumpling canape.

Potato Garlic Cream Soup

 

Yield for 5

 

1 onion thinly slice

1 garlic cloves well minced

3 medium size potatoes medium diced

6 cup of chicken stock

1 cup of heavy cream

1 tbsp olive oil

S&P for taste

 

 

Put onions, garlic, and olive oil in a saucepan and caramelize it for 15 minutes with over medium heat.

Take out caramelized onions and garlic and store them, put potatoes and chicken stock in a saucepan and boil them over medium heat for about 20 minutes.

Boil the stored onions and garlic in the saucepan for another 10 minutes.

Turn off. And cool down a little bit.  finely bland with a hand blender.

Add cream and season with salt and pepper.

 

Green Salad with Tofu and Lotus Root

with Sauce Vinaigrette

Serve for 3

 

 Red mustard leaves, green beet leaves, red beet leaves, red chicory, red acephala, kale, ssam cabbage  12g for each

Tofu 300g

Lotus root 200g

1 tbsp turmeric powder

White vinegar 2 Tbsp

Olive Oil 6 Tbsp

Vegetable oil 6 tbsp

Mayonnaise  2tbsp

Heavy cream 1 tbsp

 

 

Dissolve turmeric powder in 4cup water.

Put lotus roots in turmeric water to dye them yellow.

Soak it for about 2 hours and drain. And dry well

Roast lotus root in pan.

Store roasted lotus roots

Emulsify olive oil and vinegar. Add mayonnaise and cream and add enough air.

Cut tofu into 2cm squares.

Fry tofu with 6 tbsp of oil into the skillet.

Decorate lotus roots to circle shape on the plate.

Place tofu round on a plate.

Slice all green vegetables in Julienne style.

Mix the vegetables in the sauce and put them in the center of the plate.

 

 

Sauteed Gochujang Chicken Breast

with Sweet potato Pure

Yield for 1

 

1 Chicken breast  big  about 10 oz

2 tbsp gochujang

1 tbsp sugar

1 garlic clove minced

2 oz of apple

1tbsp soy sauce

1tbsp olive oil

 

2 small size of sweet potato medium dice

6cup of water

2 tbsp heavy cream

 

Combine Gochujang, sugar, garlic, soy sauce, and apples. Bland with hand blender

 

Put chicken breast in sauce, put it in a zipper lock bag, and marinate for 5 hour.

 

Add olive oil to medium heat and saute chicken breast about 7minutes for each side to cook enough.

 

Place the saucepan then heat over medium and add water and sweet potato.

 

Boil it for about 15 minutes and drain the water after the sweet potato is cooked enough.

Remain ⅓ of water

Add cream into sweet potato puree, blended with a hand blender.

 

Put a puree on a plate and put gochujang chicken..

ChickPeas Ice Cream

Yield for 4

2cup of chickpeas rinsed and drained

Water 3 cup

1cup of powdered sugar

3 cup of ice

2 tbsp of salt

 

 

Put chickpeas and water in a pressure cooker and steam for 30 minutes. When the beans are fully cooked, separate the water from the beans.

Put bean water in the refrigerator and cool it down. The starch in the beans makes the water semi-solid.

 

Take  bean water from the refrigerator after 30 minutes and make foam with a whisk.

 

Add powdered sugar when foam is made about 50%.

 

Make about 80 percent foam and put it in a ziplock bag.

 

Put ice and salt in a large plastic bag.

 

Put a small ice cream bag in a large ice cream bag.

 

Shake for about 10 minutes.

 

Take out the ice cream.

Chrysanthemum Ice Tea

 

20g Dry Chrysanthemum flower

6cup of hot water

 

Put  dried chrysanthemum flower to hot water wait 5minuts and drink