June 30, 2014
My son, daughter-in-law and 4 year old grandson took me to their favorite Korean restaurant in Arlington, Va. (my grandson has a sophisticated palate) when I was last visiting them. I LOVED THE FOOD! So when I saw that a Korean restaurant was opening in Asheville and not too far from Applewood Manor,I could hardly wait. I read a review in the local Citizen Times right after they opened their doors… it was a bad review complaining of slow service and so on, I am sure it did not help their business!
Just this week Larry and I found the time to go on a date and we elected to give the Korean House on 122 College Street and try it for ourselves. The interior is very clean with stained wood tables and chairs, yet warm. There are huge stainless steel overhead vents for all the tables bordering the side of the restaurant. These are set up for the eventual brassier cooking of meats. As of yet they are not allowed to cook in that manner by the health department……I can hardly wait for when they can.
Their menu has a lunch section and then the dinner selection divided into Appetizers, Grilled dishes, Rice dishes, Stonebowls, Noodless and Stir Fried Dishes. This is all authentic Korean cooking with a brother managing and sister is the chef. The lunches are reasonably priced from $8.95 to $11.95. Dinner is reasonably priced entrees from $11.95 up to the most expensive $19.95. The average price of an entree was $13.95 and the serving size was large and filling.
We ordered an appetizer of Yaki Man Du (pan fried dumplings) and they were to die for! then Larry ordered Spicy Pork Bok Um (Spicy stir fried pork with vegetable) and I ordered a Chicken Stone Bowl. The food came in a normal space of time and everything you could tell was freshly made. When we got our entree it was served with small bowls of condiments to add such as kimchi, marinated radish, tuna, seaweed, bean sprouts and brown rice for Larry’s. It was all delicious and we took home our left overs.
I had never had a stone bow. It actually was a thick hot bowl, filled with chicken, vegetables over rice and topped with an easy over egg. When it is brought to you the waiter then mixes the egg into the other ingredients making a sauce. It was hot and delicious, the heat of the bowl cooked the egg completely after it was mixed in.
You can go to www.koreanhouseNC.com and view their menus. I found the place delightful and the food so tasty, fresh and colorful. Well worth experiencing!
June 23, 2014
At Applewood Manor,It is a challenge to come up with visually stimulating, nutritious and healthy filling entrees daily. Incorporating choices for the varietal taste of guests. We serve breakfast between 8 to 9 AM every morning unless the manor house rooms are reserved by a bunch of friends or family reunions (we LOVE to host) in all our 6 rooms.
We take great care identifying and watching individual allergies, likes and dislike preferences as well as limiting diets of choice. Posting of the daily menu of all three courses; a homemade bread toasted with cream cheese, a bowl of fresh fruit with toppings choices of Dannon Lite Greek vanilla yogurt with my heart healthy granola and then the main entree. Adding care for those diets of no eggs please, vegans, vegetarians and type 2/ type 1 Diabetics. It all culminates in great fun!
Enter my all American omelette. I call it that as I prefer the thinner omelette to the fluffy thicker French omelette so as to control the cooking of the ingredients. We offer our guests 6 ingredient choices; Baby spinach, cherry or Campari tomatoes chopped, sweet colored peppers, sweet chopped onion, ham and lastly extra sharp cheddar cheese.
The secret to a perfectly orchestrated omelette is to not over cook the ingredients, use a preheated nonstick 12 inch skillet, cooking the omelette at a low heat and mix the well beaten eggs with a tablespoon of water per egg. You can use butter, soy butter, olive oil, coconut butter or any other butter substitute. I saute the chosen ingredients until almost done yet still crisp, then collected that in a straight line from the skillet handle to the opposite side all of the skillet. Reduce the heat and pour the beaten egg on each side of the line of ingredients. Swirl the egg gently toward the ingredients before is set and then leave alone. Using a thin rubber spatula testing the egg edge to see if set, with a controlled wrist movement lift and flip set egg over the center line covering the sauteed ingredients. Repeat on other side when egg is set. Slip onto plate and put in 200 degree F oven to finish cooking for about 3 to 5 minutes. I try to keep very little crusty brown on the underside of omelette, unless instructed differently. If someone wants a very soft omelette serve after 3 minute set up; if want a more well done omelette serve after 5 or more minutes. Omelettes can sit in oven for as long as 15minutes before being too dry.
There are many many more ingredients and your imagination is unlimited in your choices to add. In New York City, a standard omelette offered at practically all Diners was a jelly omelette. That is an omelette where the filling is any kind of prepared jelly/jam spread in the center then sides folded over. Sounds terrible but the sweet/tart with the egg is delicious. Enjoy!