posts by Debra Samuels

Love you a Latke

“Love you a latke” borders the blue and white plate given to me by my dear friend Margo one Hanukkah many years ago. This year I filled it with potato pancakes, a traditional food eaten during the eight days of the “Festival of Lights, made with a group of women from the Spouses and Partners …

Korean Scallion Pancakes

Makes two 8-inch (20 cm) pancakes Batter 1 1/4 cups flour 1/3 cup rice flour 1 teaspoon fine-grain sea salt or kosher salt 1 1/2 cups (500 ml) water Vegetables 1 large zucchini, cut into 2-inch long matchstick strips 1 carrot, cut into 2-inch long matchstick strips 1 medium onion, cut into thin strips 3 …

How to Make Korean Scallion Pancakes

Expert’s Guide To The New Asian Megamart

‘ You’d think I was in Korea’ RESTAURATEUR JAE CHUNG TAKES US INSIDE H MART, THE ENORMOUS NEW KOREAN MEGAMART, FOR A COOKING LESSON LIKE NO OTHER By Debra Samuels, Globe Correspondent November 11, 2009 BURLINGTON — Standing in front of a tower of Korean grapes, restaurateur Jae Chung surveys the new H Mart. “Wow! …

Carrot and daikon salad

Boston Globe, October 14, 2009 Carrot and daikon salad–Serves 4 Light vinegared salads, known in Japan as sunomono, can be made with most any vegetable. In Shizuo Tsuji’s “Japanese Cooking: A Simple Art,’’ the author pairs carrot and daikon radish in a light and refreshing dish with a sweet and sour dressing called amazu (the …

Squeeze in some lemon sorbet

By Debra Samuels, Globe Correspondent September 9, 2009 Lemon sorbet is a refreshing dessert any time of year. At the end of summer, when local fruits are in the markets, pair them with a cool scoop of lemony ice and add a crisp cookie. We sat down to taste six brands of lemon sorbet and …

For boat’s chef, some thrills and spills

Keeps crew happy with comfort food By Debra Samuels, Globe Correspondent September 23, 2009 GLOUCESTER HARBOR – The schooner Roseway, a 137-foot former fishing boat, lurches through the waves, and doors flap to the rhythm. time,announces Jessica Reale, who quickly secures the kitchen cabinets with bungee cords. The 26-year-old chef works quickly, holding a door …

Lobster Cantonese

(Photos by Debra Samuels for The Boston Globe) The classic method for Lobster Cantonese calls for chopping the raw crustacean – a scary proposition. Instead, start with a cooked lobster – unconventional, but perfect for squeamish cooks. This recipe is based on one from Irene Kuo’s “The Key to Chinese Cooking,’’ which does begin with …

One potato Two potato

Photo by Debra Samuels for the Boston Globe By Debra Samuels Boston Globe, April 1, 2009 As Lexington resident Norma Currie explains it, she and her siblings did what many children do: “None of us would eat our vegetables,” she says. But their mother was smarter than her kids. She cooked the vegetables and mashed …

Spicy Tuna Salad

Boston Globe, July 29, 2009 Photo by Debra Samuels Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish …

The flavors of Sicily, topped with tradition

Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …

The word on rotisserie bird

The aromas from five rotisserie chickens, purchased just before the tasters arrived, were so enticing that the group of six sat at the table, forks at the ready, and let out a collective “Mmm.” All of the birds had come out of their ovens between 4 and 5 p.m., timed perfectly for shoppers on their …