2020 NEW YEARS EVE COOK ALONG WITH CHEF KIM VU
Cook along with Chef Kim Vu on Thursday, December 31st at 6pm PST for her next installment in the “Date Night Cooking” series and her “Virtual New Years Eve Party". She’s going to teach you how to make a three-course meal inspired by the seasonal produce of the Santa Monica Farmers Market and her New Vietnamese restaurant, Không Tên.
This high energy class is loaded with tips and tricks, like how to section citrus, how to get an amazing sear on your steak, how to cut an onion without tears, and more.
Logon to twitch.tv/chefkimvu to watch the cooking demonstration at 6pm PST on Thursday, Decmember 31st. You’ll be able to comment and ask questions. We’ll be cooking together for about ninety minutes up to two hours. Make sure to grab some snacks to munch on throughout the class.
Even if you don’t plan on cooking along, you’ll still have a great time and learn Chef Kim’s professional cooking secrets.
Let us know on social or via email that you’ll be attending the class! It’s FREE. We are @vucacious everywhere, or ping Chef Kim Vu directly at @chefkimvu
Menu: Persimmon & Radish Salad, Vietnamese “Shaking Beef” Steak, Sweet Potato & Kale Hash, Skillet Asian Pear Crisp
Ingredient List:
Snacks - Grab what you like to munch on during the class - cheese and crackers, nuts, cut veggies, chips, etc. The class is up to 2 hours long, so you’ll want a few munchies to tide you over until dinner is ready between 7:30pm and 8pm PST. But don’t spoil your appetite!
Persimmon & Radish Salad
2 firm fuyu persimmons, cut in wedges
1 cup watercress, washed, trimmed, dried
2 small Persian cucumbers, cut in coins
1/2 cup cherry or grape tomatoes, halved
1 tablespoon fresh dill, picked
½ cup shisito peppers or favorite non-spicy pepper, grilled or charred, de-seeded and rough chopped
¼ cup sliced radishes
Black Sesame Dressing, recipe follows
Black Sesame Dressing
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp (toasted) sesame oil
2 Tbsp black or white sesame seeds, toasted lightly
Brown sugar or honey, to taste
Vietnamese Shaking Beef Marinade
1 lb beef sirloin (or any cut you like)
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce (can be made with 50/50 mix of molasses and regular soy sauce)
Sweet Potato & Swiss Chard Hash
1/2 pound sweet potatoes, peeled and cut in small dice about 1/2 inch
1/2 pound bunch of swiss chard, stemmed, cleaned, and rough chopped
2 tablespoons extra-virgin olive oil blended with 2 tablespoons of vegetable oil
1/2 small yellow onion, chopped
2 garlic cloves, minced
1/4 pound your favorite mushrooms, sliced
1 teaspoon fresh thyme leaves
1/2 lemon, juiced
Freshly ground pepper
Salt
Skillet Asian Pear Crisp
6 tbsp. (3⁄4 stick) butter, divided
1⁄2 cup of your favorite chopped nuts: walnuts, pecans, hazelnuts, almonds, etc.
1 tsp. grated lemon zest
1⁄2 cup rolled oats
1⁄4 cup shredded unsweetened coconut
1⁄3 cup packed brown sugar
1⁄2 tsp. cinnamon
Salt
2 lb. Asian pears, unpeeled but trimmed, cored and chopped