Whereas Mission Chinese language Meals has left New York — the onetime downtown Manhattan scorching spot closed in 2020, adopted by its Bushwick location this summer time — chef Danny Bowien remains to be bringing his culinary strategy to a wider market: the at-home cook dinner.
The chef has launched a second cookbook, with a brand new mission: “wildly scrumptious meals for everybody.” Bowien notes that half of the menu at his eating places was “quietly vegan” — plant-based with out making an enormous deal of it. The entire recipes in “Mission Vegan” are vegan and riff on Korean-American dishes. Sections embody numerous renderings of kimchi, noodles and dumplings, rice, and stews. Bowien describes the recipes within the e-book as extra “easy” than these in his earlier cookbook, and in lots of instances — he provides the mapo tofu, as an example — tastier.
“Anybody can cook dinner from this e-book, expert or not, vegan or not,” writes the chef in his introduction. “As a result of what’s the purpose of getting a celebration if your folks can’t all go?”
Under, Bowien’s recipe for pineapple kimchi, excerpted from the cookbook.
MAKES ABOUT 2 QUARTS
Like most children, I used to be into pineapple rising up, forking it from these little fruit cups with the foil lids and the neon pink cherry inside, however I had by no means eaten the recent fruit till one Thanksgiving when my uncle Bud introduced a pair over. For some motive, though my dad reduce them up and set them out, nobody had any. Besides me. I ate each. I savored each chunk — and I used to be sick for days after.
Regardless of that, I’m loopy about pineapple now. So when the kitchen at Mission was messing round with kimchi some time again, I believed, Why not? I’m deﬁnitely not the ﬁrst particular person to ferment the fruit. In any case, there’s the Mexican drink tepache. There’s pineapple vinegar within the Philippines. And there’s the intellectual restaurant I labored at years in the past the place we fermented it to serve with oysters. Seems, kimchi is one other nice strategy to discover pineapple’s savory aspect, bumping up its acidity and balancing its remaining sweetness with salt and warmth.
It’s particularly scrumptious in fried rice.
Be aware: The weights listed here are essential.
1½ kilos peeled, cored, and cubed (1-inch) ripe pineapple28 grams (3 tablespoons plus 1 teaspoon) Diamond Crystal kosher salt 17 ounces coarsely grated white onion 11 ounces coarsely grated Korean radish or daikon 5 tablespoons gochugaru (Korean chili flakes)
Put the pineapple in a big mixing bowl, sprinkle on the salt, and toss nicely. Let stand till the pineapple begins to surrender some liquid, about 10 minutes. Add the onion, radish, and gochugaru and stir nicely.Switch to a clear 2-quart glass jar. Use a spoon to push down on the combination, so the liquid rises to submerge or practically submerge the pineapple. Cowl with plastic wrap, urgent it in opposition to the floor of the combination, then add a small weight. Cowl tightly with a lid and let it ferment at room temperature till it sours barely, 2 to 4 days, burping the container after 3 days.
After it’s fermented to your liking, retailer it within the fridge for as much as 6 weeks.
From Mission Vegan: Wildly Scrumptious Meals for Everybody by Danny Bowien and JJ Goode. Copyright 2022 by Danny Bowien. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.