Mark van Doren once said: “A good teacher is one who makes himself progressively unnecessary.” Susie Fishbein – that quintessential teacher – is looking to wean devoted Kosher by Design cooks, off the book and onto self-actualization in the kitchen with her new cookbook “Kosher by Design Cooking Coach.”
With over 400 full-color pictures by the talented John Uher, 10 pictorial coaching sections and a cross referenced index of 120 new recipes, this 8th title in ArtScroll‘s Kosher by Design series, imparts essential skills, techniques, tips and tools to help us excel in the kitchen. Cooking Coach includes sections on essential kitchen equipment, why 3 culinary knives will do the trick, key tips on buying and preparing fish, meat, chicken and side dishes, and my favorite, an easy to follow playbook of recipe variations that help stretch the budget without being mealtime boring or left-over repetitive.
The lay out is so picture laden and easy on the eye it could pass for an idiot’s guide to the kitchen were it not for its elegant descriptive content. I think what we all love about Susie most and what’s made her series such an enormous success, is her ability to deliver fool-proof recipes that are delicious and make us look like culinary heroes to our family and friends. In this latest cookbook, Susie wants to up the ante and move her loyal audience beyond the written recipe, teaching us essential skills to help us develop, discover and explore our own creative cooking abilities beyond the text and within our own selves; the ultimate gift of a true teacher.
From the book, page 184:
Used by permission: ArtScroll Shaar Press
Yield: 4 – 6 servings
Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills.
The key to this dish is slicing the meat paperr thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of it packaging in a piece of foil or parchment, it will be much easier to slice nicely.
- 8 cloves fresh garlic, sliced
- 2 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons rice vinegar
- 1 teaspoon Worcestershire sauce **
- 1/4 teaspoon cayenne
- 1 1/2 pounds filet split, cut into paper thin 1/16 inch slices
- 1 head Bibb or Boston lettuce, separated into leaves.
- 1 cup soy sauce
- 2 teaspoons honey
- 2 tablespoons fresh ginger, peeled and minced
- 1/2 teaspoon roasted or toasted sesame oil
- 1/4 teaspoon red pepper flakes
- In a medium bowl mix the garlic, soy sauce, brown sugar, vinegar, Worcestershire sauce, and cayenne. Add the sliced steak. Toss and stir to separate the slices and make sure they are well coated. Allow to marinate at room temperature for 15-20 minutes.
- Heat 1 tablespoon canola oil in a large in a large skillet over medium heat. Remove the meat from the marinade and discard any remaining marinade. Sear the meat, in a single layer, allowing room between slices, you may need to do this in batches. If so, wipe out the pan between each batch and heat a bit more. oil. Don’t move the meat around. Get some good caramelization and then, using tongs, turn each slice over and repeat on the second side, 3-5 minutes in total cooking time.
- Roll 1/2 cup meat in a Bibb lettuce leaf. Repeat until all the meat is rolled. Transfer to a plate or a platter.
- In a small bowl, prepare the the clipping sauce. Whisk together the soy sauce, honey , ginger, sesame oil, and red pepper flakes.
** True Worcestershire sauce contains anchovies. If the kosher certification mark stands alone, then the percentage of anchovies is less than 1.6% of the whole product. Many rabbinical authorities say that this is okay to use with meat. If the kosher certification is on the label has a fish notation next to it, the level exceeds 1.6%; do not use it in meat dishes.
Page 27, in the Playbook section, lists what you can do with the leftovers of the above recipe:
Make a tasty ASIAN BEEF SOUP with your leftovers: In a soup pot, heat 1 tablespoon canola oil. Add 1 sliced onion, 10 sliced shiitake mushrooms, and 2 teaspoons fresh grated ginger. Sauté until the mushrooms and onion sare wilted. Add 6 cups chicken stock. 1/4 cup shredded carrots, a handful of pea pods, and 1 thinly sliced stalk bok choy. Bring to a simmer; cook for 10 minutes. Mix in 1 tablespoon soy sauce, 1/2 teaspoon roasted sesame oil, and 1 teaspoon sriracha chilli sauce. Chop the leftover bulgogi and add to the pot along with 2 scallions thinly sliced on the diagonal.