Recipe: Gochujang Balsamic Viniagrette

So I have recently become a kale fanatic – I love the green leafy crisp texture and the nuttiness of the vegetable – I tend to blanch it before putting it in a salad because it is a little bitter.

I tweeted about the gochujang balsamic vinaigrette I used for my salad today, because, well, I’m Korean. And I love gochujang.

so this recipe is for @marianne2679

oh and for those of you who don’t know, gochujang is a korean red pepper paste that is tangy with a hint of sweetness.

Gochujang Balsamic Viniagrette

3 tbsps gochujang
2 tbsps whole grain dijon (I used Maille)
3 tbsps extra virgin olive oil
2 tbsps grated pecorino romano
salt and pepper to taste

Mix all the ingredients with a hand blender or fork or whatever is most convenient until it is all well combined.

Top your salad!


Early Thanksgiving Dinner with Celebrity Chef Todd English

Lots and lots to eat and smile about

Todd and I have been friends for a while, but this was the first time I actually got to work with him.

There are really a number of things i love about Todd…

1. He eats just like me. Fatties unite. From lasagna to sweet potatoes to glazed spoonbread, we tried to finish everything.
2. All my friends fall in love with him. My producers from this shoot, not excluded 😉
3. He always wants a glass of wine, or good sipping tequila. Don Julio 1942, in case you see him in a bar and want to send him a drink.
4. He has like 27 restaurants and yet still has energy to go out. Um, AMAZING.

Trying to look bossy in the kitchen

Anyway, look for my thanksgiving cooking special this weekend! 🙂
AND just as a sneak peak —
his new book, “Cooking in Everyday English” has a recipe for some BOMB miso sweet potatoes…
Just for yall, here it is!

Creamy Miso Sweet Potatoes

“Miso added to sweet potatoes introduces an uncommon depth of flavor that leaves people asking for more!  Use a ricer or food mill to mash the potatoes into a silky puree.  Serve this alongside your Thanksgiving Turkey for a delicious twist on the traditional sweet potato side dish.  Miso is sold in the refrigerated section of most grocery stores.  Also try a tablespoon in your vinaigrette.”

Sweet potatoes, 2 ½ lb. (about 3 medium)
Parchment paper
Unsalted butter, ¼ cup
White miso, 2 Tbsp
Heavy cream, 2 Tbsp
Kosher salt, ¼ tsp.
Freshly ground black pepper, ¼ tsp. 

  1. Preheat oven to 450 degrees.  Scrub potatoes; pat dry, and place on a parchment paper-lined baking sheet.  Bake at 450 degrees for 1 hour or until tender.  Let stand until cool enough to handle.  Remove skins from potatoes.
  2. Press potatoes through a food mill into a bowl.  Place potato, butter, and remaining ingredients in a medium saucepan; cook over medium-low heat, stirring often, 8 minutes or until hot.  4 servings

Note: If you don’t have a food mill, process peeled cooked potato, butter and remaining ingredients in a food processor until smooth.  Transfer to a saucepan, and heat as directed in recipe. 

*Miso (Mee-soh) n. Fermented soybean paste that also contains rice or barley and is used as a flavoring in Japanese dishes.  Miso comes in different strengths and flavors; generally, the darker the color, the stronger the taste.

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