The Korea Herald

Loving leftovers: Keep food safe and appetizing

Feb 17, 2012

A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday’s potluck, and that chili you simmered on Sunday need not languish in your refrigerator. All are candidates for another meal or two (or more) with some tender loving care. Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or ...
Wine of the Week: 2010 Jack Hammer Pinot Noir

Feb 17, 2012

This is the first vintage for Jack Hammer Wine Co., and they’ve come out with a terrific Pinot Noir for the price. The grapes come from all three Central Coast counties ― Monterey, San Luis Obispo and Santa Barbara ― and the juice sees some aging in old French oak barriques. The result is a delightful Pinot Noir with bright fruit flavors, gentle spice and round, smooth tannins. It goes down very...
Loving leftovers: Keep food safe and appetizing

Feb 17, 2012

A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday‘s potluck, and that chili you simmered on Sunday need not languish in your refrigerator. All are candidates for another meal or two (or more) with some tender loving care. Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or ...
Dotorimuk muchim (Seasoned acorn starch jelly)

Feb 10, 2012

Dotorimuk muchim is a dish made of jellied acorn starch, vegetables and seasoning. Dotorimuk muchim was considered a dish for the relief of famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is low in calories. Ingredients ● 300 g acorn starch jelly, 70 g cucumber, 30 g carrot, 30 g crown daisy, 15 g green pepper, 10 g red pepper ● ...
Barbara Kafka: Always ahead of the culinary curve

Feb 10, 2012

For more than 30 years, Barbara Kafka has been telling people ― in no uncertain terms ― how to cook in the moment. In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed trends. Not the ones that made food fashionable. The ones that made it healthier, better tasting and easier. “She helped create, but also translate trends...
Wine of the Week: 2010 Abbazia di Novacella ‘Stiftskellerei Neustift’

Feb 10, 2012

Celestino Lucin, winemaker for Abbazia di Novacella, an abbey in Italy’s Alto Adige region that dates to 1142, is renowned for his white wines. This Sylvaner from the 2010 vintage is no exception. The grapes are grown on steep hillsides surrounding the abbey. Yields are low. And the result is this complex Sylvaner with a flowery bouquet and mineral undertow. It tastes of honey and pear, and its ...
Makin’whoopie: Treat-lovers’ latest passion

Feb 10, 2012

It’s the right time of year for baking whoopie. If I have made you blush, rest assured what follows is a strictly G-rated affair. Whoopie pies are an all-American baked good that looks like a puffed-up sandwich cookie but tastes more like a cupcake. Think cake with frosting that doesn’t get all over everything. Just exactly where the titillating name came from is unclear, but anyone who grew u...
Barbara Kafka: Always ahead of the culinary curve

Feb 10, 2012

For more than 30 years, Barbara Kafka has been telling people -- in no uncertain terms -- how to cook in the moment. In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed trends. Not the ones that made food fashionable. The ones that made it healthier, better tasting and easier. ``She helped create, but also translate tre...
Eat chocolate in the morning to lose weight: study

Feb 9, 2012

Grilled pumpkin- chocolate tart is served at Mas La Grillade in New York, U.S.(Bloomberg) Eating chocolate cake for breakfast may actually help you lose weight It sounds too good to be true, but recent studies showed eating deserts might actually help people lose weight. A group of researchers from Israel’s Tel Aviv University split 193 obese people into a 300-calorie breakfast group and a 600...
Arctic wave saves Czech ice wine production

Feb 8, 2012

STOSIKOVICE NA LOUCE, Czech Republic (AP) ― In a vineyard in Moravia, the Arctic chill striking Europe at least has some people jumping with joy. Winemakers in southeast Czech Republic, waiting for a dip in temperatures during an unusually warm winter, finally got the deep chill they needed to harvest grapes for the most prestigious part of their business ― ice wine. The sense of relief was pal...
Deodeok-saengchae (Deodeok salad)

Feb 3, 2012

Deodeok-saengchae is thinly ripped deodeok roots mixed with spicy and sour seasonings. Deodeok is referred to as sasam (ginseng from sand). It is high in saponin like ginseng and bellflower roots. In Oriental medicine, it is considered a health food that is good for the stomach and strengthens the lungs, intestines and kidney. Ingredients ● 300g deodeok roots, 2 cups water, 1/2 tbsp salt ● Sea...
Diners can’t do without smartphones, so restaurants tapping into the spirit

Feb 3, 2012

Ding. Bzzzt. Bap. Beep. That’s the sound of conversation in restaurants these days. Where cellphones once posed a nuisance as people chatted loudly into them during meals, smartphones now present a whole new set of etiquette issues as entire tables disappear into the Internet via small glowing screens. Like an analog world-munching Pac-Man, the modern smartphone has morphed into instant messenge...
Wine of the Week: 2006 J&J Eger Eged-Hegy Dulo Kekfrankos

Feb 3, 2012

Hungarian wines encompass much more than sweet Tokajis. Consider this lovely dry red from J&J Eger Wine Co. in the hills 60 miles west of Tokaj. The grape is the indigenous Kekfrankos, and it’s made by the winegrower Janos Stumpf in partnership with Canadian master sommelier John Szabo (who’s of Hungarian ancestry). Similar to Blaufrankish in Austria, Kekfrankos gives a minerally nuanced red wit...
Heaven on a half shell

Feb 3, 2012

WALNUT CREEK, California ― It’s no accident that oysters are identified by the specific tidal region in which they are grown. Think of the sweet Miyagi oyster lifted from Tomales Bay, that narrow, cool Pacific Ocean-fed inlet north of San Francisco. Like that sense of place that defines a wine ― terroir ― the flavor of these beautiful bivalves is influenced by the nutrients, temperature and sali...
Diet soda linked to stroke, heart attack

Feb 3, 2012

Drinking diet soft drinks on a daily basis might increase the risk stroke, heart attack and vascular death, U.S. researchers said. Hannah Gardener and colleagues from the University of Miami Miller School of Medicine and at Columbia University Medical Center in New York also found regular soft drink consumption and a more moderate intake of diet soft drinks do not appear to be linked to a higher...