Issue link: https://www.cominghomemag.com/i/1516348
K i m c h i - B a c o n G r i l l e d c h e e s e Serves 1 1 slice bacon, chopped ¼ cup kimchi, drained & chopped ½ tsp brown sugar 1 Tbsp mayonnaise 2 slices sourdough bread ½ cup sharp white cheddar cheese, grated 1. Fry the bacon until crispy in a skillet over medium heat. Add the kimchi and brown sugar and cook for about 5 minutes, stirring occasionally. Transfer the mixture to a bowl and set aside. 2. Spread the mayonnaise on one side of each bread slice. Place each bread slice, mayonnaise-side down, in the same skillet over medium heat. Sprinkle the cheddar cheese evenly over each bread slice and cook until melted. 3. Add the kimchi mixture to one of the bread slices. Using a spatula, sandwich the slice of bread with just cheese on top of the kimchi bread slice and press down. 4. Continue cooking until the crust is golden-brown, slice, and serve. V e G g i e m a s a l a Q u e s a d i l l a Serves 6 1 Tbsp oil 1 yellow bell pepper, sliced 1 red bell pepper, sliced 1 onion, sliced 3 cloves garlic, minced 1 jalapeño, chopped 2 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala 1 tsp red chili powder ½ cup frozen corn 6 tortillas 1 cup Mexican-style cheese, shredded salt (to taste) lime juice (to taste) 1. Heat the oil in a medium skillet over medium heat. 2. Add the peppers, onion, garlic, jalapeño, and spices; stir frequently until onions are translucent, about 5-6 minutes. Stir in corn, cook for another 5 minutes, and transfer the mixture to a bowl. 3. Place a tortilla in the residual oil in the skillet and heat through. Once warm, add cheese and a few spoonfuls of the vegetable mixture to one side of the tortilla. Fold the tortilla in half, press, and continue cooking until the cheese is melted. 4. Repeat for the rest of the tortillas, season with salt and lime juice, and serve. m i s o & s e s a m e c h o c o l a t e T a r t Serves 12 Crust 1 cup chocolate graham crackers, finely crushed ¼ cup black sesame seeds ¼ cup granulated sugar ¼ tsp salt 5 Tbsp unsalted butter, melted Filling & Topping 1¼ cups heavy whipping cream 1 Tbsp white miso 10 oz dark chocolate, chopped 1 Tbsp black sesame seeds whipped cream (for serving) 1. Preheat oven to 350°F. 2. Make the crust by combining the chocolate graham crackers, black sesame seeds, sugar, salt, and melted butter in a large bowl. Transfer the mixture to a 9½-inch pie pan and press evenly into the bottom and up the sides. Bake the crust until firm, around 10-14 minutes, and let cool. 3. Meanwhile, make the filling by bringing the heavy whipping cream to a simmer in a small saucepan. Remove from heat and press the white miso through a fine-mesh strainer into the saucepan. Add the dark chocolate, mix well, and let stand for 2 minutes. 4. Pour the miso-chocolate mixture into the cooled pie crust and gently spread evenly with a rubber spatula. Top with sesame seeds and refrigerate uncovered for about 4 hours. 5. Slice and serve with whipped cream. COMING HOME MAGAZINE 13