Gastro-Gnomic
Mushroom Dishes
Wild Mushroom Dashi with Hand-Cut Noodles and Kimchi
Smokey Eggplant Bacon with Roasted Kale and Spicy Split Peas
Sesame Kuri Squash with Fresh Lions Mane
Wild Chanterelle and Lion's Mane Risotto
Kimchi Frittata with Crunchy Oyster Mushrooms
Llapingachos (Ecuadorian Potato Cakes) con Royal Curtido y Porcini
Curtido-Oyster Mushroom Enchiladas with Toasted-Cumin Rice, Sofrito-Laced Refried Beans, and Smokey Collards with Roasted Tomatillo Salsa Verde and Pico De Gallo
Kimchi Bokeeumbap (Kimchi Fried Rice) with 6-hour Soy-Cured Egg, Kimchi, Arame Seaweed, Crunchy Oyster Mushrooms, Roasted Okinawa Sweet Potatoes and Gochujang-Slathered Winter Squash
Oyster Mushroom and Purple Sweet Potato Tostadas with Sofrito-Laced Refried Pinto Beans with Smokey Collards and Curtido Guacamole
Gnomegrown
Fermentation Inspiration
Miso-Daikon Kimchi
Wild Mushroom Dashi with Hand-Cut Noodles and Kimchi
Kimchi-Gouda Mashed Potato Pancakes
Kimchi Spaghetti: The Ultimate Fusion
Kimchi Bokkeumbap: Kimchi Fried Rice
with Gochujang-Slathered Okinawa Sweet Potatoes
Kimchi Lasagna
Kimchi Frittata with Crunchy Oyster Mushrooms
Tamago no Misozuke with Kimchi
Kimchi Bokeeumbap (Kimchi Fried Rice) with 6-hour Soy-Cured Egg, Kimchi, Arame Seaweed, Crunchy Oyster Mushrooms, Roasted Okinawa Sweet Potatoes and Gochujang-Slathered Winter Squash
Kimchi Pho
Kimchi Quesadillas
Royal Curtido
Queso-Espinaca Pupusas con Royal Curtido
Chilaquiles con Royal Curtido y Salsa Fresca
Huevos Rancheros con Royal Curtido y
Toasted Cumin Spicy Black Beans
Curtido-Oyster Mushroom Enchiladas with Toasted-Cumin Rice, Sofrito-Laced Refried Beans, and Smokey Collards with Roasted Tomatillo Salsa Verde and Pico De Gallo
Oyster Mushroom and Purple Sweet Potato Tostadas with Sofrito-Laced Refried Pinto Beans with Smokey Collards and Curtido GuacamoleLlapingachos (Ecuadorian Potato Cakes) con Royal Curtido y Porcini
Huevos con Salsa Brekkie Tostadas with Curtido
Oven-Baked Chili Rellenos con Royal Curtido
Mexican Cabbage Rolls with Roasted Butternut Squash and Shiitakes
Golden Curry Kraut
Red Lentil Dal with Curry Kraut
Potato Pierogies with Curry Kraut and Creamy Gouda
Sauerruben
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Classic Sauerkraut and Cranberry Bean-Kombu Soup
Bratwurst and Sauerruben with Caramelized Onions
Gochujang-Roasted Winter Squash
Miso-Glazed Sesame Bok Choy with Kimchi
to create:
1. Using your oil or butter of choice, sautee the garlic and ginger for 5 minutes.
2. Add bok choy, tamari, brown rice vinegar, and mirin. Cook for 5-7 minutes--- until soft.
3. Cover with miso paste, kimchi, drizzle with toasted sesame oil...and dig in!
ingredients:
1-2 lb. bok choy (or a bag full)
5 cloves garlic, minced
1/2 inch knob of ginger, minced
1/4 jar Miso-Daikon Kimchi
2 T tamari, soy sauce, or shoyu
1 T miso + water (whisked to form paste)
splash brown rice vinegar, mirin
toasted sesame oil, for garnish
Wild Mushroom Dashi with Hand-Cut Noodles and Kimchi
to create:
1. Soak kombu seaweed and mushrooms in water for 1 hour or overnight.
2. NOODLES! By hand, mix flour and water together. Knead for 10 minutes, adding flour if necessary, so that it's elastic, but not super sticky. Cover with saran wrap, put into a ziploc, or cover with a kitchen towel and let sit for 30 minutes.
3. Simmer for 10 minutes. Remove and reserve mushrooms and seaweed.
4. Strain broth into a bowl, wipe out pot, and pour the broth back in.
5. Add white wine (or mirin), tamari, honey, and miso, a little Kimchi brine (optional). Bring to a gentle simmer.
6. MAKE THE NOODLES! Roll the dough out onto a lightly floured cutting board. With a pastry or pizza cutter (or a sharp knife), cut into thick strips.
7. Add noodles into simmering broth and ladle broth overtop for 3-4 minutes.
8. In a separate skillet, sear reserved mushrooms with toasted sesame oil.
9. Add mushrooms, garnish with scallions or an egg..maybe a roasted chicken leg...
and...SLURP ON!
ingredients:
dashi
1 jar Dried Wild Mushroom Soup Mix
(Shiitakes, Porcini, Lobster and Oyster Mushrooms)
2 strips kombu seaweed, 2" long
8 cups fresh water
1/2 cup white wine (or mirin)
1/2 cup tamari, shoyu, or soy sauce
2 T honey
2 T miso (we used chickpea miso from Miso Master)
1/2 jar Miso-Daikon Kimchi
noodles
2 cups flour
3/4 cup water
Kimchi-Gouda Mashed Potato Pancakes
ingredients:
4 cups mashed potatoes (already cooked, with creaminess and butter or whatever ye choose to pump up your taters!)
2 cups Miso-Daikon Kimchi
1 egg
1 cup flour (of choice)
for topping:
Miso-Daikon Kimchi
applesauce
sour cream
green onions
to create:
1. In a big bowl, mix all ingredients until thoroughly combined into batter.
2. Oil or butter up a skillet or griddle...turn up the heat!!! Sizzle...sizzle...
3. Spoon 2-3 T of batter onto the skillet and let it pop! Let it sizzle for 4-5 minutes or until it is easy to flip it over.
4. FLIP!
5. Repeat.
6. Top with your favorite flavas and more Kimchi. It was surprisingly delicious with apple sauce..try it!
Huevos Rancheros con Royal Curtido
y Toasted Cumin Spicy Black Beans
ingredients:
2 corn tortillas
2 eggs
refried beans (or whole black beans)
salsa (gnomemade or canned!)
2 slices o' lime
fresh cilantro
Royal Curtido
to create:
1. In a skillet, fry up the tortillas in your favorite oil or butter. Then use the drippings to fry up your eggs!
2. Top tortillas with salsa..add beans...egg action..a twist of lime..a lil cilantro..DON'T FORGET YOUR CURTIDO!
3. BREKKIE IS SERVED! This lil number will keep ye going for a sweet while!
Queso-Espinaca Pupusas con Royal Curtido
ingredients:
pupusas
2 cups masa (like you'd use to make tamales)
1 1/2 cups warm water
pinch sea salt
fillings
shredded mozzarella, queso fresco, or sharp cheddar
spinach
refried beans
topping
Royal Curtido
cilantro
hot sauce
BRING BACK YOUR INNER KINDERGARTEN PINCH POT MAKING SKILLS!
to create:
1. Mix masa, salt, and warm water with hands until incorporated and dough-like.
2. Roll into small balls. They should be about 2" in diameter.
3. Make a pinch pot! Pinch, pinch, pinch, creating a center for you to drop in some fillings. Drop in a lil bit of cheese, a lil bit of greens, and a lil bit of refried beans.
4. Carefully, flatten into a puck between hour hands.
5. Repeat until ye have flattened all masa spheres into filled-pupusas-to-be.
6. Cook until golden brown on each side in a well-greased skiller ot griddle!
7. TOP WITH LOTS OF CURTIDO!
8. For brekkie, eat with eggs...YUM!
The "Young Lion"
Ingredients:
3 farm fresh eggs
2 T coconut oil or butter
1-2 summer squar-shes
Lion's Mane Mushrooms
1/2 an onion, minced
2 cloves garlic. minced
crack of black AND pink pepper (trust us..ye need the pink peppa)
1 tsp. tamari
To create:
1. Melt ze budda or coconut oil in an iron skillet.
2. Sautee onions and garlic for at least 5 minutes. Sniff them aromatic therapies!!!
3. Add Lion's Mane, summer squash, and pepper and sautee for at least ten minutes. Sear the Lion's Mane to crisp perfection! If things are gettin dry, add the tamari, and sizzle it back into motion!
4. Once the Lion's Mane is cooked throughly, crack in the eggs! Cover the pan and cook to your liking! We like the runny glory.. MOONS OVER YOUR (fungal) HAMMY! Ha! Que rico! Enjoy! 'Tis gonna be a güd day!
Farm-Fresh Fried Eggies with Skillet-Seared Golden Chanterelles, Roasted Tomatoes, Delicata, and Caramelized Brussel Sprouts
ingredients:
2 eggs
1 cup Chanterelles
1-2 delicata squashes, cut into slices ans roasted in EVOO 'til crispy
1 cup brussel sprouts, roasted in EVOO until crispy
a few roasted tomatoes
a lil sprinkle o' parmesan cheese
to create:
1. Toss delicata and brussel sprouts with EVOO, salt, and pepper. Roast at 350 F till edges are crispy.
2. In a skilled, add a big ol' chunk of butter. Add sliced Chanterelles and sear till crispy on the edges. Remove from skillet.
3. Fry or scramble eggs...then plate up! Garnish with a lil parmesan....and a side of truffled sweet potato fries..!
Tortilla Española con Chanterelles y Curtido
ingredients:
3 potatoes, sliced thin (~2 lbs.)
8 eggs, whisked
sea salt, black pepper
1/2 cup extra virgin olive oil, reserve some for serving
1 cup Chanterelles
topping:
hot sauce
Royal Curtido
chives or green oniosn
queso fresco
sweet onions
to create:
1. In a skillet, fry up the potatoes and Chanterelles with EVOO, salt, and pepper.
2. Once golden brown, add eggs to fill to the top of the skillet. Cover with a top and cook on medium for 10 minutes..or until it looks golden brown and almost done. Make sure it can still slide around a little and isn't stuck to the bottom.
3. Using a plate, carefully invert tortilla, slide it back into the skillet the other side down...
4. Turn off heat and let it cool for 10 minutes.
5. Drizzle with additional EVOO, sprinkle with curtido and other toppings...DIG IN!
Smoky Eggplant Bacon with Roasted Kale and
Spicy Shiitake Split Peas
ingredients:
Smoky Eggplant Bacon:
2-4 eggplants
sea salt
2 T maple syrup
2 T tamari/shoyu/soy sauce
dash of ground cayenne
2 T extra virgin olive oil
1 chile, soaked with liquid reserved
Gnomegrown Shiitakes (as many as ye can get your hands on!)
2 T EVOO
1 tsp. sea salt, black pepper, basil, oregano, thyme, parsley
Roasted Kale:
1-2 bunches kale
extra virgin olive oil
sea salt
Spicy Shiitake Split Pea:
1 cup split peas
2 onions. diced
4-6 cloves garlic, minced
4 tomatoes or 1 can of 'maters
2 T smoked, sweet paprika
to create:
Smoky Eggplant Bacon
1. Thinly slice eggplant, rub with sea salt, and let sit for 2 hours--the water will release the bitterness!
2. Rinse off salt and pat down dry. Mix the maple syrup, tamari, cayenne, and olive oil together, and marinate the eggplant, submerged, for 2-10 hours.
3. Put marinated eggplant in dehydrator (or oven on lowest setting) until crispy dry. So spicy, so smoky, so addicting! And so nice to adorn the Shiitake Split Pea...
Roasted Kale
1. Cut kale into chunkers. Toss with oilve oil, sprinkle with sea salt, and place in oven at 350 F..until crispy. Remove right before it burns! Make sure to watch it...and turn it around with a spatula regularly...kind of like your makin' granola.. but not!
Spicy Shiitake Split Pea
1. In a cast iron pot, caramelize onions.
2. Add garlic and Gnomegrown Shiitakes, and stir it up!
3. Add tomatoes, split peas, 2 cups of water, and spiced.
4. Simmer until peas are soft (about 30-45 minutes), adorn with Smoky Eggplant Bacon, Roasted Kale, and dig in! A summer feast for the sights, smells, and sensory stimulations all a-round!
This soup is even better the next day!
Wild Chanterelle and Lion's Mane Risotto
Ingredients:
Chanterelles and Lion's Mane Mushrooms Galore (however many ye can get your hands on!)
1 cup brown rice, cooked in 2 cups Gnomegrown Mushroom Broth
1 onion, minced
4 cloves garlic, minced
3 fresh tomatoes or 1 can of 'maters
1/4 cup fresh basil OR 2 T dry basil
3/4 cup raw (or not) cream
1/4 cup parmesan, grated on top
To create:
1. Cook one cup rice in 2 cups of Gnomegrown Mushroom Broth: Bring up to a boil, then simmer. When half of the water is absorbed, add a touch off cream and some parmesan.
2. In a separate skillet, sautee up the fungi! Add some butter, garlic, onions, and a little salt. When they are almost done -- sizzlin and seared-- add the tomatoes and cook down for 10 mins.
3. Add mushroom mixture to the risotto and keep stirring! Stir, stir, stir..until your arm is about to fall off or until the risotto is thick, and creamy! Believe me... 'TIS WORTH THE MUSCLE EXERTIONS!!
4. Garnish with fresh basil and a sprinkle of parmesan!
Red Lentil Dal with Curry Kraut
ingredients:
1 onion, diced
4 cloves garlic, sliced
1/2" knob of ginger, sliced
1 cup red lentils
2 cups water
1 can of tomatoes or 4-5 fresh
1 heaping T mustard seeds
1 T cumin seeds
1 T curry powder
1 T garam masala
2 T oil or butter
3 T sea salt or to taste
topping
cilantro
Golden Curry Kraut
red onion or green onions
to create:
1. In a pot, add oil or butter...and let it get hot!
2. Spread mustard and cumin seeds around in the bottom of the pot. Wait until you hear them pop....then add onions, garlic, ginger, garam masala and curry powder. Stir constantly for 5 minutes.
3. Add tomatoes and keep cooking for 5 more minutes.
4. In a food processor, carefully pulse this mixture until it forms a chunky paste.
5. Pour back into pot, add lentils, water, sea salt, and simmer for 30-45 minutes.
6. Top with Curry Kraut and other fixings...this soup is better the next day! Serve with rice or naan.
Bratwurst and Sauerruben with Caramelized Onions
ingredients:
2 onions, diced
2 bratwursts or sausages
1/2 jar Sauerruben
extra virgin olive oil or butter
to create:
1. In a skillet, caramelize onions. Melt the butter or oil, add onions, and sautee on low for 1-2 hours, or until onions are significantly reduced and sweet.
2. Add bratwurst or sausage and bury them with the caramelized onions! Cook until brats/sausages are done.
3. Top with Sauerruben. Ain't nothin' betta betta!
Chilaquiles con Royal Curtido y Salsa Fresca
to create:
1. In a warm skillet, add corn chips and cover with salsa. Stir it up! Cook for 5 minutes. Add shredded queso. Chips should be a lil floppy...not too soggy.. cook to your liking!
2. Transfer onto plates or bowls.
3. Fry up a few eggs...scoop 'em on top of the chips.
4. Top with Royal Curtido, cilantro, a twist o' lime...
5. BREKKIE/LUNCH/DINNER IS SERVED!
ingredients:
2 eggs
2 handfuls of corn chips (stale is okay!)
1 jar of salsa (or 1 1/2 cups gnomemade salsa)
1/4 cup shredded queso, gouda, cheddar..CHEESE!
for topping
Royal Curtido
cilantro
avocado
twist o' lime
Classic Sauerkraut and Cranberry Bean-Kombu Soup
Kimchi-Shiitake Jigae
kimchi stew
to create:
1. Cook beans until plump and soft.
2. Sautee onions and garlic in a skillet for 10 minutes. Sprinkle salt, pepper and oregano.
3. When onions are translucent, transfer mixture to a heavy pot and add tomatoes and cinnamon. Simmer for 10 minutes.
4. Add a jar of Sauerruben, stir in, slightly warm up, and slurp it up!
ingredients:
4 cups cranberry beans (or white beans), cooked with 2" strip of kombu (kombu will disintegrate while cooking, stir in when done)
1 jar Sauerruben
1 can tomatoes
2 tsp. oregano
pinch cinnamon
salt and pepper to taste
KIMCHI SHIITAKE JIGAE! This warm stew is THE prime way to eat "ripe" kimchi. Spicy, sweet, tangy, sour, and loaded with fungal glory, a bowl of rice with a few big ol' ladles of this brew will warm you from the inside out! We added hard-boiled eggs, arame seaweed, and a little honey for balance. Served up with a side of Arame Seaweed Salad: arame tossed with scallions, toasted sesame oil, and miso tamari. Traditionally, Kimchi Jigae is made with anchovy broth, but we used our recipe for Kombu-Shiitake Dashi and it was divine!
ingredients:
1 jar Miso Daikon Kimchi
Kombu-Shiitake Dashi (see recipe)
4 cloves garlic, sliced
2 T hot pepper flakes
2 T honey
6 green onions--3 to be sliced and sprinkled at end,
--3 simmering in stew in large sections/chunks
2 hardboiled eggs
3 T rice flour, to thicken
toasted sesame oil, for garnish
arame, cooked
toasted sesame oil for cooking shiitakes
Shiitake Mushrooms, reserved from Kombu-Shiitake Dashi
kombu, diced, reservedrom Kombu-Shiitake Dashi
to create:
1. Make Kombu-Shiitake Dashi.
2. In a skillet, sautee shiitakes with onions and garlic in toasted sesame oil. Transfer to pot.
3. In a large, heavy pot (can be a stonepot or cast iron), add shiitake mixture, kimchi, hot pepper flakes, honey, chunks of green onion, hardboiled eggs, and kombu.
4. Make arame in a separate small pot-- cover with water and let it simmer for 5 minutes. Drain. Add half to stew and reserve half to make a side of Arame Seaweed Salad (toss with tamari, toasted sesame oil, and green onion)
5. Remove some of the liquid from the stew, whisk in rice flour, and add back to the stew. Stir it into the depths of the glorious stew until it starts to thicken.
6. Simmer for 20 minutes on low.
7. Garnish with sliced green onion and serve with a steaming bowl of rice or over noodles!
ingredients:
2-4 Lion's Mane Mushrooms
1 kuri squash (hokkaido pumpkin),
chopped with skin on
4 cloves garlic, minced
1/2" ginger, minced
1 large onion, diced
2 T coconut oil
2 T toasted sesame oil
2 T soy sauce/tamari
1 cup chives or green onions , chopped for topping
Sesame Kuri Squash with Fresh Lion's Mane
to create:
1. Sautee onions in coconut oil on medium-to-high heat until translucent. (~5 minutes)
2. Add garlic, ginger, and Lion's Mane, drizzle with toasted sesame oil, and cook for at least 10 minutes. Give those Lion's Manes a good sear! Sizzle..sizzle... ye hear?!
3. Kuri squash is ON! Throw the cubes o' glory into the mix, and steam those suckas with the flavas of the fungal world. So earthy! Straight from the fifth kingdom!
4. When the kuri squash is soft all the way through, take a lil taste. Add some tamari to pump it up, if necessary....sprinkle on some chives or green onion... and dig in! This dish is delicious on top of rice with a fried egg on top..but..then again... what isn't?! OOOOHWHEEEEE! Grab some chopsticks and dig right on in!
Kimchi Spaghetti: The Ultimate Fusion
ingredients:
1/2 cup Miso-Daikon Kimchi, chopped
3-4 cups homemade or canned tomato sauce
1/2 cup parmesan cheese, grated
2 onions
4 cloves garlic, sliced or minced
1 tsp. oregano, thyme
3 T extra virgin olive oil
sea salt and peppa to taste
fresh basil, for
1 T Gnomemade Gochujang (optional, but pumps up the umami x1,000,000!)
enough pasta for 2-4 people, cooked
to create:
1.In a skillet, sautee garlic and onions in EVOO.
2. Once onions are translucent, add chopped kimchi, tomato sauce, oregano, thyme, sea salt and peppa. Simmer for 5-10 minutes.
3. Mix warm sauce and cooked pasta.
4. Melt in parmesan cheese and garnish with basil....top each bowl with a little spoonful of with a little spoonful of Gnomemade Gochujang..BAAAAAM! Dinner is served!
Secret Tip: For brekkie, top with an egg!
Kimchijeon: Kimchi Pancakes
for 2, super massive pancakes
ingredients:
1 jar Miso-Daikon Kimchi, chopped (drain brine and reserve it for other projects)
2 cups flour
1 1/2 cups cold water
1 egg (optional)
oil or butter, for lightly frying
Gnomemade Gochujang (optional) for topping
green onions, for garnish
dipping sauce:
1 T toasted sesame oil
1 T tamari, soy sauce, or shoyu
1 T rice vinegar
to create:
1. Chop Kimchi as fine or coarse as you wish.
2. With your hands mix Kimchi into flour and water (and egg, if you wish) until you get a batter-like consistency.
3. Heat up a skillet and add butter/oil till it's cracklin' hot.
4. Scoop half the batter and spread it evenly--it should be thicker than a crepe, but thinner than a traditional pancake.
5. Let it bubble away for 4-5 minutes until you can see it turning golden brown.
6. Carefully flip! Cook for 5 more minutes and serve hot, covered in Gochujang, green onions, and dipping sauce nearby.
7. Repeat above steps with other half of batter.
8. Get to dippin'!
Kimchi Bokkeumbap: Kimchi Fried Rice
with Gochujang-Slathered Okinawa Sweet Potatoes
© 2016 by Gnomestead Hollow Farm and Forage.
ingredients:
1/2 jar Miso-Daikon Kimchi, chopped finely
2 cups rice, cooked
1 T Gnomemade Gochujang
1 T butter or oil, for sauteeing
toasted sesame oil, for garnish
green onions, for garnish
hemp seeds or sesame seeds, for garnish
roasted okinawa sweet potatoes
Gnomemade Gochujang
to create:
1. Chop Kimchi finely and reserve brine.
2. Whisk brine with Gochujang.
3. Heat up a skillet. Add oil/butter. Sizzle, sizzle!
4. Add Kimchi and fry for 1 minute.
5. Add rice, gochujang/brine, and sautee for 5 minutes.
6. If you wish, plate up some roasted potatoes slathered in Gochujang, aaaaaand...feast is on!
Llapingachos (Ecuadorian Potato Cakes)
con Royal Curtido y Porcini y huevos
ingredients:
4-5 potatoes
(russets work best-- if you are using yukon golds, add 1 cup masa to batter)
1 egg
1/2 cup cheese, shredded (queso fresco, mozzarella, or gouda)
for sofrito:
3 onions, diced
3 tsp. achiote or annatto
3 tsp. cumin/cumin seeds
5 cloves garlic, sliced
salt and pepper, to taste
oil or butter for sautéing and sizzlin'
Royal Curtido, for topping
2 Gnomestead Hollow Dried Porcini Mushrooms
(soak in water for at least 30 minutes, drain and reserve soaking water for soups, broths, etc. and fry up the Porcini with a good amount of butter/oil, garlic, salt, pepper...BAM!)
(optional) green onions, cilantro, for topping
(optional) refried beans, for side dish
(optional) fried eggs, for side dish
to create:
1. Cut potatoes into chunks and boil until soft all the way through.
2. Remove skins from potatoes.
3. In a hot skillet, sauté onions, salt and garlic in butter/oil for 5 minutes.
4. When onions are translucent, add annatto and cumin. Sautee for 5 more minutes.
5. If you want smooth pancakes, blend onion mixture in a food processor. If you want them chunky, your sofrito is ready-to-go! Reserve some for topping.
6. Mash potatoes, incorporating sofrito and cheese as you go.
7. Get a hot, well-seasoned skillet or griddle ready with butter or oil. It'll be ready for the batter when you sprinkle water on it and the water pops and vanishes!
8. Spoon batter in lil piles onto the griddle/skillet. Spread it out evenly to form little pancakes--you can choose the size of your cakes this way--I made small llapingachos, so that I could serve them as finger food. In my opinion, it's more fun that way, but you can make them bigger for a more substantial bite.
9. Let them "fry" for at least 5 minutes before you flip them. Patience is key. They should be cooked well enough so that they are easy to flip. Flip!
10. Repeat with all of the batter.
11. Fry up some eggs, add Porcini mushrooms, sprinkle with Royal Curtido, spread remaining sofrito (onion mixture) on top, sprinkle with green onions and cilantro, add refried beans....dinner is served!
Kimchi Lasagna
ingredients:
1 box lasagna noodles (we used brown rice noodles), cooked according to package
1 jar Gnomestead Hollow Miso-Daikon Kimchi, chopped finely (drain and reserve brine for another project or drinking later for a shot of gut glory)
2 cans tomatoes
3 onions, diced
1/2 head garlic, sliced
1 T oregano
1 T thyme
1 cup shredded cheese (mozzarella, gouda, or 1/2 cup parmesan)
3 T extra virgin olive oil
sea salt and pepper, to taste
fresh basil, for garnish
to create:
1. Cook lasagna noodles according to directions on box. Set aside, but make sure they don't stick together by spreading a lil bit of EVOO on them and setting them on a dish with space between each noodles.
2. Make the sauce! In a heavy pot, sauté onions in EVOO.
3. Once onions are translucent, add garlic, oregano, thyme, salt and pepper.
4. Pour in tomatoes and stir in cheese.
5. Let it cook for at least an hour, as it will reduce and get more potent! Plus, nobody wants watery lasagna. Let it simmer on low for 3 hours if you have the time!
6. After this time, incorporate Kimchi into the sauce.
7. Assemble lasagna: in a glass tray, put down 1/3 of the sauce. Top with 1 layer of noodles. Add another 1/3 of the sauce, layer of noodles, and, finally, sauce..noodles...a lil bit more cheese, if ye wish...and bake at 350 F for 20 minutes.
8. Let it cool for 10 minutes. Garnish with basil. Dig in!
Kimchi Frittata with Crunchy Oyster Mushrooms
ingredients:
1 cup Gnomegrown Oyster Mushrooms
(fresh or rehydrated Dried Oyster Mushrooms)
for sauteeing mushrooms: 1 T butter, 1 T tamari or soy sauce,
drizzle toasted sesame oil
6-8 eggs, scrambled
1/2 cup cheese (gouda, mozzarella, or cheddar)
1/2 jar Gnomestead Hollow Miso-Daikon Kimchi, chopped finely
1 T Gnomemade Gochujang (Korean Red Pepper Paste, optional)
1 onions, dicd
4 cloves garlic, minced
2 green onions sliced
for dipping sauce: 1 T tamari, 1 T toasted sesame oil, 1 T brown rice vinegar + sesame seeds/hemp seeds and green onions
to create:
1. Sautee mushrooms with butter, add tamari halfway through sizzlin', and finish with drizzled toasted sesame oil. Set aside.
2. In a bowl, whisk eggs and add shredded cheese.
3. In a skillet, add butter/oil, turn to medium heat and sautee onions till translucent.
4. Add garlic, Kimchi, and egg mixture. Spread evenly and cover.
5. When the eggs start to set, add cooked Oyster Mushrooms and cover again. It is ready when a) it looks golden b) you can pull a toothpick clean out of the thickest part and c) you are drooling
6. Cut into slices, slather with Gochujang, and dip into a lil sauce.. the day is yours!
Tamago no Misozuke with Kimchi
Tamago no Misozuke!! Miso-Cured Eggs. LIFE=CHANGED. Quickly "pickled" for 4 hours enveloped in a cloak of miso, these eggs emerge anew and completely transformed!! The only thing I can liken it to is the transition from winter-to-spring... FLOWERS BE BLOOMIN'!! Of course, ye should serve 'em up with a side of Miso-Daikon Kimchi for good measure.
CHECK OUT THAT GOLDEN YOLK! Metamorphosis!
ingredients:
3-6 hard boiled eggs (9 minute egg) Gnomestead Hollow Miso-Daikon Kimchi, as a side
to create: Follow steps in photos below. Pat miso into the palm of your hand, envelope hard-boiled egg in miso, and set into a bowl. Repeat for all eggs and set in fridge for 4 hours. Remove miso, reserving it for future batches, and experience one of life's simple pleasures!
Tamago no Misozuke > Beer Peanuts
Gochujang Roasted Winter Squash
ingredients:
1 winter squash–we used Kuri, seeded, cut into 1/2″ wedges
2 T toasted sesame oil
2 T tamari, shoyu, or soy sauce
1 T Gnomemade Gochujang
(Korean Red Pepper Paste)
2 T Hemp Seeds or sesame seeds, for finishing sprinkle
3 green onions, sliced for garnish
to create:
1. Preheat oven to 350 F.
2.Whisk together tamari, toasted sesame oil, and gochujang.
3. Spread squash on a baking tray so that they don’t touch one another and brush sauce evenly on all squash surfaces.
4. Roast for 30-40 minutes or until squash is soft all the way through.
5. Sprinkle with Hemp Seeds and green onions.
6. Savor the flavor!
7. Top with Miso-Daikon Kimchi!
Kimchi Bokeeumbap (Kimchi Fried Rice) with 6-hour Soy-Cured Egg, Kimchi, Arame Seaweed, Crunchy Oyster Mushrooms, Roasted Okinawa Sweet Potatoes and Gochujang-Slathered Winter Squash
Be prepared for a total tastebud explosion!! This bowl/skillet makes for a super nourishing brekkie, lunch, or dinner. Increase the size of the skillet to accomodate for the number of grumbling bellies involved.
soy cured egg
soft boil 4-6 eggs by boiling for exactly 6 mins 45 seconds
remove from water, put in ice bath for 5 minutes until cool
carefully peel off eggshell
whisk up marinade:
3/4 cup tamari, shoyu, or soy sauce
6 T warm water
6 T mirin or white wine
submerge completely in marinade, refrigerate for 2-6hours
cut in half and explore the unlimited potential of this wondrous technique! super prime in ramen..or this!
Miso-Daikon Kimchi, on the side
Roasted Sweet Potatoes
Gochujang-Slathered Winter Squash (see recipe)
Kimchi Bokkeumbap (see recipe)
Arame Seaweed Salad (3/4 cup Arame tossed with 1 T toasted sesame oil, 1 T tamari, 1 tsp. brown rice vinegar)
Crunchy Oyster Mushrooms
use fresh or dried--if dried, rehydrate in warm water for 30 minutes, drain, sautee with a big ol' hunk of butter, a lil tamari, and finish with toasted sesame oil
Hemp Seeds, for finish
*Top with large dollup of Miso Daikon Kimchi!!!
Curtido-Oyster Mushroom Enchiladas with Toasted-Cumin Rice, Sofrito-Laced Refried Beans, and Smokey Collards with Roasted Tomatillo Salsa Verde and Pico De Gallo
to create:
rice:
1. Toast cumin in a dry pan until aromatic (1-2 minutes) and cook with rice.
sofrito-laced beans:
1. Sautee onion until translucent. Add cumin, annatto, salt, and cook an additional 5 minutes. Mash with pinto beans.
oyster mushrooms
1. Sautee mushrooms in butter until edges are seared!
smokey collards:
1. Sautee onions until translucent. Add garlic, collards, smoked paprika and cook until greens are soft.
tomatillo salsa verde:
1. Broil tomatillos (husks removed) until blackened. Remove outer skin and mash with onion, roasted jalapeno, lime, cilantro, salt and pepper.
enchilada sauce:
1. Sautee onions and garlic. Blend with dried chile and tomatoes until smooth.
TO ASSEMBLE!
1. Preheat oven to 350 F.
2. Mix rice, beans, and collards.
3. Spread a thin layer of enchilada sauce at the bottom of a glass baking pan.
4. Roll filling into each tortilla and assemble in the pan one next to the other until the pan is full!
5. Spread the remainder of the enchilada sauce on top, add cheese if you want to, and bake for 30 minutes covered with foil (or not).
6. Add Royal Curtido....top with salsa verde..BAAAAAM!
ingredients:
12 gnomemade fresh or storebought tortillas
Royal Curtido
cumin rice
1 cup brown rice
1 T cumin
sofrito-laced refried beans
2 cups pinto beans, cooked
1 onion
1 T annatto or achiote
1 tsp. cumin
1 T sea salt
smokey collards
4 cloves garlic, minced
1 bunch collards, sliced thin
2 T butter or oil
1 T smoked paprika
oyster mushrooms
1 basket Gnomegrown Oyster Mushrooms
1 T butter
tomatillo salsa verde
12 tomatillos, roasted till blackened on top
1/2 white onion, minced
1 jalapeno, roasted
1 lime, juiced
1 cup cilantro, minced
sea salt and peppa to taste
enchilada sauce:
1 onion, diced
4 cloves garlic, minced
1 dried chile
1 can tomatoes
salt and pepper to taste
Oyster Mushroom and Purple Sweet Potato Tostadas with Sofrito-Laced Refried Pinto Beans with Smokey Collards and Curtido Guacamole
ingredients:
2 gnomemade tortillas or storebought
a few slices of queso
sofrito-laced refried beans
2 cups pinto beans, cooked
1 onion
1 T annatto or achiote
1 tsp. cumin
1 T sea salt
smokey collards
4 cloves garlic, minced
1 bunch collards, sliced thin
2 T butter or oil
1 T smoked paprika
oyster mushrooms
1 basket Gnomegrown
Oyster Mushrooms
1 T butter
purple sweet potatos
roasted in EVOO, salt, and peppa
Royal Curtido Guacamole
mashed together:
1 avocado
1/2 jar Royal Curtido
to create:
sofrito-laced beans:
1. Sautee onion until translucent. Add cumin, annatto, salt, and cook an additional 5 minutes. Mash with pinto beans.
oyster mushrooms
1. Sautee mushrooms in butter until edges are seared!
smokey collards:
1. Sautee onions until translucent. Add garlic, collards, smoked paprika and cook until greens are soft.
TO ASSEMBLE!
1. Preheat oven to 350 F. Toast tortillas until crispy, not burned. Add chees near the final moments of crisping if you want to melt it on.
2. Mix beans with collards.
3. Spread a thin layer of beans on each tostada. Top with sweet potatos and oyster mushrooms.
4. Serve with Curtido Guacamole, radishes, cilantro, and some fry up some eggs!
Huevos con Salsa Brekkie Tostadas with Curtido
ingredients:
2 gnomemade or storebought tortillas
2 eggs, fried to perfection
1/2 avocado, sliced thin
tomatillo salsa verde
12 tomatillos,
roasted till blackened on top
1/2 white onion, minced
1 jalapeno, roasted
1 lime, juiced
1 cup cilantro, minced
sea salt and peppa to taste
roasted tomato salsa roja
6 tomatoes,
roasted till blackened on top
1 jalapeno, roasted
1/2 white onion, minced
1 cup cilantro, minced
1 lime, juiced
sea salt and peppa to taste
to create:
1. Make the salsa. Set oven to broil (500 F) and blacken the tomatillos, tomatoes, and jalapenos. (10 mins)
2. In a molcajete or food processor, blend or mash the tomatoes, tomatillos, and jalapenos. Pour into separate bowls.
3. Add remaining ingredients to salsas. Mix. Add salt and pepper to taste.
4. Fry up some eggs, crisp the tortillas under the broiler for 3-4 minutes (do not burn!), top with eggs, salsa, ROYAL CURTIDO, and brekkie is ON!
ingredients:
broth
6 cups broth (chicken, beef, or veggie)
2 onions, quartered
4" ginger
5 star anise
6 whole cloves
1 carrot, cut in wedges
1 T honey
3 T tamari, soy sauce, or shoyu
pho noodles "rice sticks"
veggies
1 lb. bok choy
1 lb. pea shoots
1 fresh lotus root
2 carrots
3 T tamari
2 T sesame oil
1 T rice vinegar
2 cloves garlic, minced
1/2" ginger, minced
toppings
roasted Gnomegrown Shiitakes, and other mushrooms (shown: shimeji and shiitake)--> 350 F, EVOO, salt,pepper--->till crisp
jalapenos
lime wedges
arame seaweed
cilantro
green onions
Miso-Daikon Kimchi
Kimchi Pho
to create:
1. Char onions and ginger under broiler until blackened. Remove outer skin.
2. Simmer onions, ginger, and spices in broth for 1 1/2 hours. Strain out pieces and discard.
3. Whisk up tamari, sesame oil, ginger, and garlic. Blanch bok choy and sprinkle with some sauce. Set aside. Wilt pea shoots with 1 T of sauce. Set aside. In remaining juices, cook carrots. Set aside. Slice lotus root and sautee in sauce. Flip after 2 minutes and reduce with rice vinegar.
4. Make noodles according to package.
5. Add steaming noodles to steaming broth. Add veggies, mushrooms, and toppings.
6. SLURP ON!
Oven-Baked Chili Rellenos with Feta
ingredients:
1/2-1/4 jar of Royal Curtido
2-4 poblano peppers, fire-roasted or blistered under broiler, skin removed
simple enchilada sauce
2 dried chiles
1 can tomatoes
sofrito-laced refried beans
2 cups pinto beans, cooked
1 onion, diced
1 T annatto or achiote
1 tsp. cumin
1 T sea salt
1 butternut squash and 1 basket of Gnomegrown Shiitakes, roasted with EVOO, salt, pepper
crumble o' feta (we used Goat Feta from Buffalo Creek Creamery!)
2 eggs, scrambled in a bowl
1 cup cornmeal + 1 tsp. sea salt, black pepper, garlic powder, chili powder
to create:
1. Make sofrito-laced refried beans: sautee onions, add annatto, cumin, sea salt, and then blend in a food processor.
2. Scoop out flesh of butternut squash. Mash with beans. Mix in shiitakes.
3. Fill poblano peppers with mixture. Carefully dip into egg wash and then coat in the cornmeal mixture. Repeat for all peppers. Top with simple enchilada sauce (blend ingredients together).
4. Cook peppers for 40 minutes and serve with feta, Royal Curtido, fresh tortillas, cilantro, radishes, guac, salsa, and a few fresh limes!
Mexican Cabbage Rolls with Roasted Butternut Squash and Shiitakes
ingredients:
Royal Curtido
12 fresh or storebought tortillas
1/2 cabbage, shredded
4 cloves garlic, minced
1 onion, minced
1 T smoked paprika
2 T sea salt
dash hot sauce
roasted with EVOO:
1 butternut squash
1 basket Gnomegrown Shiitakes
simple enchilada sauce (blended):
2 dried chiles
1 can tomatoes
to create:
1. Sautee onion in butter or EVOO for 5 minutes.
2. Add garlic, spices, and sautee for an additional 5 minutes.
3. Add cabbage in small batches until all of it fits into the skillet. Cook for 10 minutes, stirring occasionally.
4. Scoop flesh out of butternut squash, mix in shiitakes, and incorporate into cabbage.
5. Roll filling into tortillas and assemble in a baking pan. Repeat until full.
6. Cover in simple enchilada sauce and bake at 350 F for 30 minutes.
7. Serve it up freeeeeesh! Pile on the Royal Curtido and enjoy some prime leftovers.
Shiitake- Potato Pierogies with Curry Kraut and Creamy Gouda
pierogi dough:
2 cups flour
1 egg
1/2 cup water
1 tsp. sea salt
filling:
4 potatoes, boiled
1 cup gouda cheese (or any other melty, creamy cheese), sliced thin or shredded
2 cups Golden Curry Kraut
1/2 lb. shiitakes, caramelized with 1 onion, minced
salt and pepper, to taste
butter to make it all happen, baaaaaaybee!
to create:
1. Make the dough. Mix flour, eggs, water, and salt. Knead for a minute or two on a lightly-floured countertop. Don't let it get too tough! Let it rest for 15 minutes.
2. Make the filling. Boil potatoes, drain, and melt in cheese. In a skillet, caramel onions and shiitakes. Mix into potatoes, add Curry Kraut, and season with salt and pepper to your liking.
3. On a floured countertop, roll the dough out to 1/8" with a rolling pin.
4. With a biscuit cutter or the rim of a glass, cut out a circle of the dough. Spoon a little filling into the center, and pinch closed. With a fork, press down on the edges to seal the pierogi. Repeat until all dough is used.
5. Drop half a dozen pierogies into a pot of boiling water. Let them cook for 3-5 minutes, or until they float to the surface. Eat them as is or pan fry to achieve a crunchy, crispy perfection!
6. Serve with more Golden Curry Kraut, green onions, or a dollop of sour cream.
Kimchi Quesadillas
ingredients:
corn tortillas (gnomemade or from ze store)
1/2 jar Miso-Daikon Kimchi, chopped finely
sharp chedda, shredded
to create:
1. Chop Kimchi into fine lil bits...
2. Add a lil grease to the skillet...
3. Melt cheese on tortillas and turn off heat.
4. Add Kimchi..flip.. ding ding diiiiiing!
5. iQue rico!
