Around The World Dinner

Tonight is our last evening in Chicago and we are staying with Chris and Ivy. We had brunch at the Publican earlier and had decided on cooking dinner at their house tonight. On the way back from brunch we stopped to pick up Chris and Ivy’s CSA box and it was stock full of kale, fresh heirloom tomatoes, potatoes, mushrooms, parsley, and an eggplant. Ivy had the idea of cooking us dishes from her native Korea and we were definitely on board! Between the CSA veggies and Ivy’s recipes we had a plan for dinner.

 

We started with a French, American and Spanish inspired cheese plate with a blue cheese, morbier and a Spanish style mozzarella, Chris had some fresh Mission Figs from California, we had a few back to nature crackers, a pineapple pepper chutney and kale chips topped with sea salt and pasta seasoning.

  

 

 

 

 

 

  

 

While enjoying the cheese and figs we tasted an Apple Wine from Michigan and a sparkling rose that may have my favorite name ever: You Are So Bubbly

 

 

 

 

 

While enjoying our cheese, crackers and figs Ivy was quickly marinating the sirloin for her version of Bul Go Gi, a Korean beef dish that has a hint of sweetness. She also made a lovely miso soup from scratch with kelp, tofu, miso paste and a broth made with anchovies. It was the best miso I have ever had and you could tell it was homemade with great  flavor.

 

 

 

 

Bul Go Gi

 

Ingredients

1 lb Sirlion

2 Cloves Garlic

Onion, finely chopped

2 inch piece of Ginger

A few squirts of honey

Apple, Asian Pear or Kiwi, chopped

2 tbsp soy sauce

1/2 tsp sesame oil

2-3 tbsp Japanese or Korean Sake

2 Scallions finely chopped

Salt/Pepper

 

 

Directions

 

Make a puree of garlic, 1/2 the onion, ginger, honey, apple, soy sauce, sesame, sake and salt/pepper. Add to sirlion and let marinate at least 2-3 hours. The sugars from the fruit will help sweeten and tenderize the meat.

 

Heat a skillet with a bit of canola or vegetable oil and add the onion and cook until softened 2-3 minutes, add the marinated beef and cook through. Top with scallions. Serve with rice and kimchi.

 

 

 

 

 

The sweetness of the fruit comes through and the meat becomes so tender and juicy. I have never had Korean food before and tonight’s dinner was a big treat! I love trying founds from new cultures, especially when someone is taking the time to make them from scratch and share them with you. Our full menu for dinner was starters of cheese, crackers and fruit, my mushroom ceviche, Ivy’s miso soup, Bul Go Bi and rice with kimchi. A fun afternoon spent catching up, cooking and conversing over wine.

 

 

 

 

 


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I love having good friends that enjoy wine and cooking as much as we do. It is such a great time to spend the day in the kitchen where we are all enjoying the experience.

 

 

 

 

 

 

I am looking forward to a quiet morning before heading to the airport, a day without work! Tomorrow is a much needed day off after the past stressful few weeks.