This recipe comes from The Kimchi Chronicles and is delicious especially with grilled shrimp. I roasted the shrimp instead as grilling in Michigan when snow is on the ground is not the best time. I love this cookbook by Marja Vongerichten and I found so many recipes I want to try. Forget shrimp cocktail and … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading
Compound butters are wonderful to make ahead and have on hand when you prepare your meal. Whether you put it on your biscuits, vegetables, fish or steak it adds a nice flavor to your recipe. As my lavender is blooming I decided to make one fit for the summer season and served it with cream … Continue reading