Sticky Gochujang-Honey Chicken

Sticky Gochujang Honey Chicken

Sticky Gochujang Honey Chicken

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty. 

Hey, remember us? Nerds with Knives? The cheeky duo (plus dog) with a pantry full of spice and a devil-may-care attitude to food blogging? It’s been a minute since we’ve had a chance to blog a new recipe but we’re back, and we’re ready to mumble. (I think that’s the correct saying, anyway.)

It may not strictly be the New Year any more, but since this is our first post of 2020, we’re going to pretend that it is. And we wanted to start the year’s posts off with a bang. And when we think “bang”, we think “gochujang”.

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Chocolate Frangelico Mousse

Chocolate Frangelico Mousse
Chocolate Frangelico Mousse

In the spirit of the holidays, we’ve decided to publish one of our favorite recipes, Chocolate Frangelico Mousse, from our new cookbook, Cork and Knife

It’s around this time of year that we load up at the grocery stores on cartloads of high-quality semi-sweet chocolate, cream, Frangelico hazelnut liquor and shelled hazelnuts. And that’s just our normal shopping list, it’s nothing to do with Christmas. But seriously though, this year we really are stocking up, because  Cork and Knife was published this summer, and we’ve been overwhelmed with the positive responses to it! We’ve seen your wonderful Instagram posts and stories about recipes you’ve made from the book, and you’ve sent us so many wonderful emails. Thank you so much!

If you haven’t picked up a copy yet, now is the perfect time. Are you searching for a Christmas gift for that special foodie in your life? Is there a family member whose sock drawer is STILL bursting with all the socks you’ve bought them as gifts over the years? Are you looking for an unusual cookbook that combines the best of the food world AND the liquor cabinet? Well, here you go! Click on the book cover below to hurry over to Amazon and order your copy while you still have Christmas mailing days left!

Cork and Knife cookbook

(If you prefer to get your books elsewhere, no problem! Just head over to our cookbook page to find other places you can buy it! Or ask your local bookstore.)

As a holiday treat and a sneak peek at the book, we’re sharing just one of the recipes you’ll find in the book: Chocolate Frangelico Mousse. Think of it as an amuse bouche to get you in the holiday mood.

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Red Curry Chicken Meatballs

Red Curry Chicken Meatballs

Red Curry Chicken Meatballs

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a guaranteed crowd pleaser.

It’s been made clear to us that we don’t talk enough about balls on this blog. This must be rectified. Because there’s nothing quite like the culinary experience of shaping a firm ball, baking it to meaty perfection and then slathering it with lashings of hot creamy sauce. And if you think we started with that sentence just to titillate and excite you, as well as improve our search engine rankings, you couldn’t be further from the truth, although those are two very good reasons. The fact is, we’ve only assembled four meatball recipes in the last six years of Nerds with Knives, and we felt that it was time to give those balls another gentle squeeze and/or spin. So here we go.

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Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons

Nettle, Leek and Potato Soup

Spring is here, and one of the first areas of the garden to poke up green leaves is the stinging nettle patch. If you can avoid the sting, the nettle is one of the healthiest, most delicious perennials that’s super-easy to propagate — and is the superstar of this soup, made with leeks, potatoes, and the green, green nettle. 

There’s no getting around the fact that the stinging nettle is the unloved weed, the lurking Triffid, the snarling Caliban, if you will, of the British landscape. If you thought otherwise, let me show you the plant in its natural habitat:

Wild nettles growing up an English phone booth.

But despite its rather unprepossessing appearance, its urban ubiquity, and the unpleasant electric-shock feeling of walking into one, nettles are one of the most nutritious and tasty spring greens you can cook with. Last spring we made a nettle risotto with garlic and taleggio, and this year we’re combining nettles with leeks and potatoes to create a rich, green soup, sprinkled with brown butter – garlic croutons and wild violets from the garden. 

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Ultra-Smooth Hummus with Miso and Charred Scallions

 Miso Hummus with Charred Scallions

We’ve been dreaming about Michael Solomonov’s hummus recipe (from his incredible cookbook  Zahav), since we first made it in 2015. You might remember hearing about it because it was one of those recipes that was everywhere, at least in the food blog world. It seemed like everyone and their cousin Sally was making it, raving about it and blogging it. Well, ever on the cutting edge, we’ve finally come up with our take on it and not a moment too soon. 

We give our version a twist with the addition of white (shiro) miso, which is one of our all-time favorite ingredients and something we have permanently in stock. Miso has a deeply nutty, slightly fermented saltiness and a hint of sweetness that is just delicious, especially when paired with something tart, like lemon. Along with the (also nutty) tahini, it adds a layer of flavor that hits just the right note.

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Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Salmon with Pomegranate Glaze and Roasted Fennel

Let’s get this out of the way upfront: there’s a meat-and-fruit tradition in cooking that we’re just not a hundred percent on board with. There’s nothing intrinsically wrong with that kind of combination, but the problem occurs when the fruit is overly sweet and there’s nothing to balance it out. When you have a fatty cut of meat — such as lamb — or fish, such as the wild salmon we use here — it benefits from being cut with an acidic component. It’s the same reason we use oil and vinegar together in a salad dressing. 

We’ll often use lemon in our dishes to contribute that balance, but this week we’re looking at how pomegranate molasses, made into a pomegranate glaze, can lend a similar complexity to the rich flavor of roasted salmon.

Salmon with Pomegranate Glaze and Roasted Fennel

We’ve all got that ingredient somewhere in the pantry. It’s the jar of something you picked up at the store, maybe on a whim or maybe with a specific purpose in mind, but then it got forgotten and languished in your kitchen cupboard until you re-discovered it and thought “aha! I know what to do with that”. Pantry space is not infinite (we can’t all have a TARDIS) and there’s a limit to how many items we can store that we aren’t using on a regular basis. For us, this ingredient is pomegranate molasses.

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