Bulgogi, Barbapapa, kumquats, cookbooks: Seattle Times Food & Wine in 60 seconds

by Sarah Gilbert, Posted Jan 4th 2006 @ 4:52PM

korean american cooking from the seattle times

Today's Seattle Times Food & Wine section is almost poetic in its choice of themes. Bulgogi, Barbapapa, kumquats, cookbooks, Yaksik, Japchae... it could be a foodie rap.

Every chef should add some of these traditional Korean-American dishes to their repertoire. Especially recommended: Bulgogi (Korean barbecue, yum), Yaksik (sweet rice with nuts and jujubes), Japchae (clear noodles stir-fried with vegetables) and Tteokguk (sliced rice pasta soup).
Try the Barbapapa from Seattle's Sambar, "almost like two drinks for one price." It's a martini-like concoction of Hangar One Kaffir Lime vodka, Cointreau, lime juice and... rhubarb sorbet. Phew. I was just wondering what to do with that rhubarb sorbet...

New cookbooks for the year include Susanna Foo Fresh Inspiration, Nobu Now, Tapas: A Taste of Spain in America, Sunday Suppers at Lucques, Vegetable Love by Barbara Kafka, and Moosewood Restaurant Simple Suppers.
Diet books reviewed, including The Sonoma Diet, The Supermarket Diet, and The Flavor Point Diet: The Delicious, Break-through Plan to Turn Off Your Hunger and Lose the Weight for Good.
Kumquats are not mini-oranges. They're not even members of the citrus genus. And you can eat them whole. "It is the only fruit with a rind that is deliciously sweet and pulp that is puckery-sour!"

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Filed Under: Newspapers, Ingredients, Books
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