Whatever the correct spelling, it's delicious as hell. Why? Because I said so! And I know a lot about what tastes delish. It's a sort of special skill I have.
It's really difficult to find decent sushi in Paris. This is mostly because French people seem to be afraid of eating raw fish. They eat carpaccio and steak tartar, but scared of raw fish...I find that a bit bizarre but...Actually, scratch difficult and leme sub that with impossible. And even when you can find edible sushi, sometimes I just crave food from home. Yea, in case I forgot to mention and you couldn't tell by my profile pic, I'm a Kook. And in Korea, we make our sushi, or maki rolls to be exact, with completely cooked ingredients, other than the occasional cucumber or something. And we call is Kimbap.
Why the name Kimbap? Well, bap is rice in korean and Kimbap because my ancestors, being from the family Kim created it. That's why it's one of my favorite Korean food. It would be sacreligious not to like it.
Well, I made this for my French friend, who doesn't much enjoy sushi, and he lurved it! Why? Because I made it with tender love and care! We now eat Kimbap on a regular basis. Mostly Friday nights on the TGV so we can show off. I like to compare this to the French baguette sandwiches cause that's how we eat it in Korea. I can see all the people on the train gnawing on their rubbery baguette sandwiches from Brioche Doree and totally eyeing my beautiful creation. But I never share. Suckers!
This is very easy to make but the prep time is long. There is no set recipe for it because you can put in whatever you find in the fridge. In the picture above, I just took some finely sliced beef marinated in a special bulgogi dressing and cooked to perfection, cucumbers, daikons, yellow american cheese and some store bought julienned carrots that I quickly sauteed and rolled it with ease with the seaweed.
The Crumb Cake! The French definitely excel in most aspects of pastry and cuisine. But there are certain things they just don't have. Like jambalaya, meatloaf, real NY style cheesecake, peanut butter cookies...I could go on for a while longer...I just love eating so much! Really don't know why they don't sell crumb cakes in Paris. It's so easy to make and so cheap to make on top of that. And the streusel is so good. Think on my next batch, I'll add double the amount of crumbs. It gets so messy and falls everywhere and it's so much fun to pick up the crumbs with your fingers off the table and eat em. Kinda gross, but I know everyone does it.
Here is a more detailed picture. I love pictures. Without visual, I hate following recipe's. Maybe because I lack imagination. But whatever. The crumbs turned out perfect. And the cake was amamazing! I think the cake recipe could even be used for a cupcake! The cake bit tastes so perfectly not sweet that you may thing it's lowfat. But I do not cook lowfat. Lowfat is for sissy's. You have been warned so embrace yourself before you shovel the whole pan of crumb cake down your throat!
MAKES 1 9.5"X9.5" (24X24cm) pan
INGREDIENTS:
FOR CRUMBS:
40g light brown sugar
70g granulated sugar
1 cup (140g) flour
7 tablespoons (100g) butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
FOR CAKE:
6 tablespoons (85g) butter
135g granulated sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup (150ml) sour cream
1/4 teaspoon (1.5g) baking soda
1 teaspoon (5g) baking powder
1 1/4 cup (180g) flour
PREPARATION:
Preheat oven to 350 degrees (180 celcius)
to be continued...
I like to buy various cooking magazines and in the US, my personal fav is Gourmet. In France, I really like Elle a Table. The other weekend as I was traveling to St. Tropez, I bought this cooking magazine that pretty much tells you how not to cook. I mean, it's helpful in a way...I think. Helpful in a way that as long as you do the complete opposite of what they tell you, your dish will be a huge success. The magazine is called 'Cuisine Magazine.' But I think it should be called 'ne cuisine pas comme ca magazine.' I mean, you have to try really hard to create a magazine that turns me off from wanting to cook. I think I may have lost my appetite looking thru. It could be a great little dieting trick. Whenever I feel the urge to eat, I can flip through so I lose my appetite? To all you out there, never buy this magazine!!! I've definitely read cooking magazines where I thought they could do better, but was never disgusted. This magazine is disgusting defined!
I was being a huge dork and took a picture of one of the pages. I know that the hamburger is an American creation and we Americans do it best. But it's really not that hard to make even a mediocre burger. This magazine teaches you exactly what a burger should not look like.
I mean, seriously, who the hell stacks whole uncut veggies into a burger? And why is the cheese on the bottom most part of the burger? It's supposed to be over the pattie so it melts all nice and cheesy like the way any cheeseburger should be. The worst part of this picture is that you can see the bottom of the pattie completely burnt. Yuck! The food editor who created this burger should be fired and blacklisted at every cooking magazine. But then again, maybe it should be the chief editor that gets negged. He is the one who approved of this disgustingly creative burger and allowed it to take up a whole page of a magazine. Anyhow, I don't want to write anything too harsh about the magazine cause this is a public blog and I wouldn't want anyone to think im a complete psycho. I would like to end this post by pointing out my utter dislike and ginormous disappointment towards this magazine and would like to recommend that no one every buy this mag!!!
MAKES 1 jar
INGREDIENTS:
1½ cup (240g) black cherries, seeds removed and halved
1 cup (140g) black currents
1 cup (150g) sugar
2 tablespoons (30ml) of red wine
2 cardamom seeds
PREPARATION:
Wash the berries. Add all ingredients into a pot and let cook on medium heat until a cnady thermometer reaches 220 degrees (105 celcius). The consistency should be a little thick but still a bit watery.
It's really difficult to find decent sushi in Paris. This is mostly because French people seem to be afraid of eating raw fish. They eat carpaccio and steak tartar, but scared of raw fish...I find that a bit bizarre but...Actually, scratch difficult and leme sub that with impossible. And even when you can find edible sushi, sometimes I just crave food from home. Yea, in case I forgot to mention and you couldn't tell by my profile pic, I'm a Kook. And in Korea, we make our sushi, or maki rolls to be exact, with completely cooked ingredients, other than the occasional cucumber or something. And we call is Kimbap. 
