Brooklyn Seoul

Kimchi Jiggae / Kimchi Stew

2014-02-15T12:47:00.000-08:00

This is by far my favorite Korean dish. Spicy, savory, hot and addictive. Kimchi stew is a very common, humble everyday dish enjoyed by every Koreans. You can make it with minimal ingredients or add meat, seafood, even more veggies of your choice.

Ingredients

1 1/2 cup of chopped kimchi and kimchi liquid, preferably older kimchi

1/2 medium size onion chopped

2 tbsp Gochujang or more if you like it spicy (Korean red pepper paste)

1/2 of package of tofu, cubed.

*4 oz of pork chopped to small pieces. (I used pork stew meat)

2 cups of water

1/4 cup of chopped scallion.

2 tsp of canola oil

1 tsp of sesame oil to drizzle at the end

Directions

Add oil to pan, saute onion till its translucent.

Add pork, saute till no longer pink

Add Kimchi and Gochujang. Saute incorporating everything.

Stir in water and tofu and bring to boil. Lower the heat and simmer for 15 minutes.

Add chopped scallion and drizzle with sesame oil and serve with steamed rice.

Serves 2

*Pork is traditional but you can certainly add any meat. or none if you prefer.

Kale Kimchi

2014-01-23T13:57:00.000-08:00

Inspired by my cousin Sujin, I recently made an improvement to the kale kimchi recipe. I simply added both daikon radish and regular small red radishes and slice them half rounds instead of julienned. Also used red Russian kale instead of curly kale. (the radishes were salted for 20 minutes and rinsed before being added to kimchi paste)
Red Russian kale is slightly more bitter which reminds my of chong gak kimchi. (baby daikon radish kimchi with the greens) I personally prefer the red Russian kale over the curly kale.

Kale Kimchee

2013-12-19T07:36:00.002-08:00

Kale is the new black.

I decided to make a kale kimchee recently, kale has become extremely popular everywhere and I thought why not.
The recipe is just like making a regular cabbage kimchee except that kale does not need to be salted.
It also takes much longer to ferment. Kale is a very dense and dry green a lot like collard greens.
Few pointers.
* Roughly chop kale in to bite size.
* Remove the vein.

Recipe.

Ingredients
1 bunch of kale. Roughly chopped and stem and large vein removed.

1/2 Daikon radish. Julienned

1 bunch of chopped green onions.

Kimchee paste
1 whole garlic peeled and roughly chopped
2 inch piece of ginger peeled and roughly chopped.
Korean pepper flakes. 1 cup. depending on hot spicy you like it.
1 large Korean pear or 1 pear and 1 apple peeled and roughly chopped
1/2 onion roughly chopped.
1/4 cup of sugar
*2 tbsp cup of fish sauce (preferably 3 Crabs brand) If not using fermented shrimp use 3 tbsp.
*3 tbsp of fermented shrimp. (optional, they are hard to find, only sold in Asian markets)

Add all the ingredients and puree them in blender or food processor till it
becomes and paste. Should be slightly watery paste. Taste. It should taste like good kimchee.
Add the julienned radish and chopped green onions and kale.

Here is the important part. Use you hands. ( I wear rubber gloves)

I put the kale kimchee inside plastic bag then in the a large container. It can make the container smell and the smell is hard to get rid of.
Leave it on kitchen counter for 1 week
Refrigerate for 2 week.
It should be ready to eat once it is refrigerated.
Gets better as it ages.

Kale and kimchee fried rice

2013-11-09T07:24:00.001-08:00

I've done kimchee fried rice on this blog before but this time I've added sautéed kale to the mix. I just wanted to show how versatile and delicious kale can be.

Kale Mac and Cheese

2013-11-03T13:27:00.000-08:00

My grown up version of Mac and cheese. Still cheesy, creamy and delicious.
Enjoy.

Ingredients:
1/2 cup of cheddar cheese
1/2 cup of monterey jack cheese
3 tbsp of butter
1 tbsp of olive oil
2 stalks of leeks chopped
1 clove of garlic chopped
4 stalks of kale vein removed and chopped
1/2 box of pasta (whatever you like – I used Fusilli)
2 cups of milk
1 tbsp of flour
1/2 tsp of dry mustard
1/2 tsp of cayenne (Omit if you don't want it spicy)
pinch of nutmeg (please use from whole nutmeg)
salt and pepper to taste.

Boil water for pasta, and cook the pasta 'til al dente.
In a large frying pan, heat 1 tbsp of butter and olive oil. Be cautious not to burn the oil and butter.
Add leeks and heat 'til softened, about 5 minutes, add garlic saute for couple more minutes.
Add kale , salt and pepper, sauté 10 minutes till it's wilted. Make space in the center of the pan and add remaining butter and melt. Add flour and mix well with butter. Add milk stir till it comes to boil and thickens. Lower the heat and add the cheese and stir til the sauce is nice and cheese. Add pasta stir well make sure everything is incorporated. Now is good time to taste to make sure it's well seasoned and salt and pepper if need it. Pour everything in to a casserole dish, sprinkle the top with Parmesan cheese and bake in a 375 degree oven for 30 minutes. Let cool before serving.

Here are some photos of cooking process.

Korean Fish egg stew. Agi Jhim Korean

2012-09-06T12:31:00.001-07:00

Spicy fish eggs with lots of veggies.

Tomato Pie

2012-08-28T12:30:00.001-07:00

Inspired by Chaiwalla cafe in Salisbury CT. This is a delicious and unusual savory pie.Buttery biscuit crust with cheese and tomato filling.

Crust
2 c flour
1/2 c butter (1 stick) Very cold.
4 t baking powder
3/4 c milk (adjust for biscuit-dough consistency) Very cold

Mix in food processor or by hand. Divide in half, for bottom and top crusts.
Chill in the refridgerator for 30 minuetes or more.
Filling
2 pounds fresh roma tomatoes, peeled and sliced
(squeeze all excess liquid from the tomatoes then let the water drain in a colindar, also ad 1tsp of salt
to help more draw out more liquid)
chopped basil, chives, or scallions
1 1/2 c sharp cheddar
1/3 c mayonnaise
2 T lemon juice

Roll bottom crust on floured surface and line 9" pie plate.
Mix all the ingredients less 1/3 of the cheese. pour in to the crust and top with remaining cheese.

Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.
Bake at 400 for about 30 to 40 minutes. Just want to make sure the crust is golden and the filling warm. If not serving directly from the oven, re-heat before serving to melt the cheese.

Eric Ripert and Laurent Tourondel

2012-02-13T07:02:00.000-08:00

Not too long ago I had a rare opportunity to photograph 2 great chefs of NYC, if not the world.

Eric Ripert and Laurent Tourondel. It was a blind tasting, where the chef's had to guess each others ingredients. Their palates were truly amazing and precise. Here are some photos.

Chef Eric Ripert's creation.

Chef Laurent Tourondel's creation

Photographed at Le Bernardin.

Pot sticker maker.

2012-02-08T09:00:00.001-08:00

This would have come in handy. Next time I will definetly use this.

Mandoo, Korean pot stickers

2012-02-07T06:35:00.000-08:00

I got this fabulous recipe from my cousin SuJin. Super healthy snacks you can keep in the freezer.
I made mine with fish sauce but if you substitute with salt, it will be vegan.
It's better than restaurant or store-bought pot stickers.
This recipe makes about 40 dumplings. You can freeze them and eat them steamed, fried or
add to soups. The hard part is folding the dumplings and make 'em pretty.

Ingredients

7 oz. firm tofu (1/2 package of tofu)

* cubed and wrapped in cloth and all the liquid squeezed out. It should be dry crumbly.

5 dried shitaki mushrooms, soaked and chopped (any mushroom is fine)

1 1/2 cup of chopped Asian chives

1/2 cup of chopped scallions

1 cup of chopped and cooked bean thread (optional)

* available in most grocery stores in Asian section.

2 tbsp of fish sauce (substitute 1 tbsp salt for vegan)

1 tbsp of sugar

2 cloves of garlic

Black pepper to taste

Package of wonton wrappers (round ones)

Dipping sauce

1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

Chop tofu into cubes and put it in a clean kitchen cloth.

Wrap it tightly and squeeze all the water out. Put in a large bowl.

Put all the ingredients except for the bean thread in food processor and puree until

everything is finely chopped.

Add fish sauce and sugar, pulse 4 or 5 times.

Put into the bowl with tofu.

Add the bean thread and tofu mix well.

Making mandoo

Wet the edges of wonton wrapper with wet finger and add 1 tbsp of the stuffing.

Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers). Cover with damp towel until you are done.

Your mandoo will become prettier as you get used to folding and squeezing.

You can freeze them or eat 'em right away. Steam, pan fry or add to soup.

Freezing tip. Line them up on a tray without touching for 30 minutes. After 30 minutes you can bag them up and freeze them.

Tips for frying. Fry mandoo till golden brown, add splash of water and closed lid for 2 minutes.

This gives it soft texture that is another way to eat them.

Vegetarian Chili Rellenos

2012-01-26T07:52:00.000-08:00

This is a follow-up to my black bean filling.
I just wanted to show recipe's versatility.
Just roast a poblano chili and stuff it with the black bean filling.
Top it with cheese and bake at 375 for 15 minutes.
Serve with sour cream and salsa.
Or you can get fancy and add 2 chipotle peppers and 1 tbsp of the chipotle sauce to
1/2 cup of sour cream and 1/2 cup of yogurt. Blend till smooth.
Makes a delicious topping. Pictured here.

Roast the poblano chili on an open flame, like your gas stove or in the broiler. (If using the broiler
keep you eyes on it.)
Make sure it's completely charred. Wrap it lightly with a paper towel or tea cloth let it steam
for 3-5 minutes. Scrape off the skin with a spoon and also take all the seeds out.

Vegetarian Mexican Black Bean

2012-01-13T07:48:00.000-08:00

I am a huge fan of Mexican food. The more I learn about Mexican cuisine, I find there are
endless opportunities to eat healthy and hearty meals.
This is something I made up years ago trying to cut out meat in my diet.
It can be a dip, filling for burritos/enchiladas or eat it with rice.
Extremely versatile recipe. Also cheap and mostly from the pantry.
Also roughly 220 calories per serving, it's a winner.

Serves 4.
Ingredients.
1 15 oz can of black beans or red beans with the liquid from the can.
1 8oz can of tomato sauce
2 cups of frozen corn
1 chipotle pepper from can + 1 tbsp of sauce
1/2 med. onion chopped
2 cloves of garlic chopped
cilantro for garnish
1 tbsp oil
1 bay leaf
1 tsp of oregano
1 tsp of cumin
1 chili powder
salt and pepper to taste.

Directions.
In a med sauce pan heat oil and add onion and saute till tender.
Add garlic and oregano, cumin and chili powder, stir and saute till well incorporated.
add chipotle, beans, tomato sauce, and bay leaf.
Stir and let in come up to simmer.
Add Frozen corn and simmer for 10 minutes.
Garnish with cilantro and serve.

Your choice of chips, rice, tortillas.
Also top it with cheese, sour cream.

*If you want to add more heat, try adding chopped jalapenos to the recipe.

Duk Guk, New Year Day Soup.

2012-01-05T12:24:00.000-08:00

Duk Guk soup is a rice cake soup traditionally eaten on New Years day in Korea.
It's a hearty and delicious soup, great for cold winter days.
It's made with oval shaped rice cake in beef broth served with scallions, eggs and roasted nori as
garnish. I didn't add the nori because I ran out.

Easy to make, hard part is getting the ingredients.

Ingredients, serves 2
*2 cups of rice cake
*1/3 of dried anchovies (optional)
1/2 pound of beef brisket thinly sliced.
3 garlic cloves
1/3 cup of scallion, diced
3 eggs, 2 of the eggs yolks separated, whip both.
3 Tbsp of fish sauce.
6 cups of water
1 sheet of nori (roasted seaweed used for wrapping sushi)
6 cups of water

* Available in Korean markets.

Soak rice cakes in cold water. Enough water to cover the rice cakes.
In a large pot bring 6 cups of water to boil.

Prepare eggs. ( yolk only)

On a medium heat, add 1 tbsp vegetable oil or cooking spray on a non-stick pan.
Pour the egg yolk mixture into the pan and spread it thinly. Flip cook both sides. Like making a crepe.
Transfer to cutting board let it cool and slice thinly. Julienne. Set it aside.

For Nori.
1. roast 2 sheets of nori on gas burner lights. crush in to small pieces and set it aside,

Soup

In a pot with boiling water, add sliced beef brisket and cook for 30 minutes.
Add garlic, fish sauce and drained rice cakes.
Simmer for until rice cakes are floating. taste the rice cake to chewy but silky smooth texture.
Add green onions and drizzle remaining egg mixture in to boiling soup. Do not stir the eggs.
Salt and pepper to taste.
Serve in a large bowl and garnish with sliced egg yolk and crushed nori.

(Beef brisket is very lean meat and there wont be any fat to skim)

Beer Bread

2011-05-09T14:52:00.000-07:00

Beer Bread Recipe. Easiest bread recipe ever!
No cooking experience needed. Sweet flavor with just a hint of beer and butter.

Ingredients
3 cups of self rising flour
1/2 cup of sugar (you can use up to 2 cups if you want it super sweet)
1 can of 12 oz beer (Budweiser is always good, pale lager)
1/4 cup of melted butter

Sift flour into bowl,
add sugar and mix.
Gradually add beer, mix.
Add butter, mix.
The dough will be sticky and wet.
You can oil the loaf pan but since there already butter in the dough its not necessary.
pour the dough in to the loaf pan. Put in to pre-heated 400 degree oven for 45 to 50 minutes.
Let it cool for 30 minutes.
Slice and eat. Great for breakfast toast or accompaniment to any meal.

*Its very important to use self rising flour.
Here's the video on how to, or you can watch it on youtube.
http://www.youtube.com/watch?v=VYDEvqyLCGM

Taste of Korea.

2011-04-28T11:12:00.000-07:00

This is an awesome opportunity to try out Korean dishes.
And it's FREE
Here is the link to information.
http://hansik.org/en
Also
http://www.facebook.com/TasteofKoreaNYC?ref=ts&sk=app_195775240457717#!/TasteofKoreaNYC?sk=info
On Canal Street

Maangchi's Soon dubu jjigae. ( Soft Tofu Stew )

2011-04-23T11:50:00.000-07:00

This dish is hard to explain. It's a seafood stew with beef. But the star of this dish is soft silken tofu called Soon Dubu. So delicious!
This recipe is from Youtube megastar Maangchi.
Here is the full recipe with video. I've made this recipe twice.
It's delicious and I highly recommend it.

* I made one change. Instead of shrimp I used clams.

Click on the following link.

http://www.maangchi.com/recipe/soondubu-jjigae

Jjajangmyun (blackbean noodles)

2011-03-19T11:02:00.000-07:00

Jjajangmyeon is a Korean version of Chinese dish. It's a very common dish served everywhere in Korea. It's cheap, fast, easy and delicious.

My version is left-over veggies from the fridge and pantry. This dish has no meat, but traditionally it always has small strips of pork. You can add any type of vegetables. Potatoes, frozen peas, broccoli and etc. I personally like it with lots of raw veggies on top. The crunch adds really nice texture and freshness to the dish.

Recipe:

Noodles– I used Soba noodles 'cause that's all I had. Any kind is fine–even spaghetti works.

Enough for 2 servings.

Vegetables

1/4 diced red peppers

1/2 julienned red peppers

1 small cucumber julienned

1 small carrot julienned

1/2 small onion diced

1 clove garlic chopped

1 tbsp grated ginger

1 scallion diced

1 tsp of red pepper flakes (optional)

sauce

5 Tbsp of Jjajangmyun sauce (click here to find out where to get it)

1 cup of water

1 tbsp of corn starch

1 tbsp of sugar

1 tbsp of canola oil

Directions:

In a large skillet or frying pan heat oil:

Saute all the vegetables that are diced. About 7 to 8 minutes till soft. ( Julienned vegetable will be added raw when the dish is done)

Also add red pepper flakes. (optional)

combine water and cornstarch together, make sure all the cornstarch is dissolved.

Add Jjajangmyun sauce to vegetables,

Stir in water/cornstarch mixture and stir.

Bring to simmer and let it simmer for 5 to 7 minutes.

The sauce should be gravy consistency and shiny.

Meanwhile boil noodles until done.

Move to plate or bowl, top it off with generous amount sauce and garnish with lots of raw fresh julienned vegetables and scallion.

Its delicious with kimchi of course!

Kimchi Fried Rice!!!!!

2011-03-16T08:50:00.000-07:00

The ultimate Korean comfort food. My mom and my grandma used to make this for me after school.

Every Koreans have their own version. Some use butter, some add some leftover meat, some even use lunch meat, (Spam is always good) additional vegetable and etc. This is very basic version. Add to it whatever turns you on.

Recipe

1 cup of kimchi with some of the juice. ( I use Kitchen shears to cut kimchi in to small bite size)

11/2 cup of left over rice.

1 fried egg

1 scallion chopped

1 tbsp of canola oil. (I prefer canola over olive oil. less flavor. Most Korean dishes are finished off with drizzle of sesame oil which has a very strong flavor and aroma.

Splash of soy sauce. (Its like salt, add to taste.)

drizzle of sesame oil.

Directions

On a non stick frying pan heat canola oil.

Add kimchi and let it fry till kimchi is toasted looking.

About 5 minutes.

Add rice and stir well and cooked thru. 6 to 8 minutes.

Add splash of soy sauce and drizzle of sesame oil.

Garnish with scallion move to plate or bowl.

Finish off with 1 fried egg on top.

Its great with miso soup on the side.

Chickpea salad wrap/taco

2011-02-24T08:33:00.000-08:00

This is a truly tasty, healthy, and guilt free dish.
Very easy to make. Make a big batch and have it as a snack, wraps or as a side dish to your meal.
I used a low carb whole wheat tortilla's from Trader Joe's. I lightly sauteed the tortilla with olive oil
and added the chickpea salad.

Ingredients.

Main star of this dish is the chickpeas. After that you can add any kind of
veggies you desire.

Here is the list for mine. I use these veggies because they don't get too soggy
after couple of days in the fridge.

1 can of chick peas (Garbanzo beans) rinsed.
1 orange bell pepper
1/2 cup of diced tomatoes (Cherry tomatoes are ideal)
1 jalapeno pepper seeded and chopped
1/4 of small red onion chopped
1 chopped garlic clove

Dressing.
1 lemon squeezed
Splash of red wine vinegar
1/2 inch of ginger grated.
1/2 tsp of sugar or honey
Olive oil (For traditional dressing its 3 parts oil and 1 part vinegar. I use less oil and add a splash of water)
Salt and pepper to taste.

*Of course use any kind of dressing you like.
Feta cheese is a great topping for this salad.

Mung Bean Pancake/Bin dae Duk

2011-02-22T11:02:00.000-08:00

One of popular Korean dishes are savory pancakes. This one is one of my favorite. The star of this dish is Mung beans/or Lentils. So its also very healthy.

This is what Mung Bean/Lentils look like

Recipe.

1 cup of Mung beans soaked in water for at least 2 hours.
1/3 cup of rice flour/or plain flour
1tsp of kosher salt or 1/2 tsp of table salt
4 stalks of scallion chopped
1 small zucchini julienned.
1/2 cup of kimchi chopped
1/4 cup of pork diced. (This is optional for those who want to keep it healthy)
1/2 cup of water or more for thinner batter.
2 tbsp Canola Oil.

Drain the beans and grind the beans with the 1/4 cup of water. Grind to paste.
Put into large bowl and add all the ingredients as well as remaining water and mix well.
Just like making pancakes add oil to pan on medium heat.
The pancakes are pan fried so more oil to achieve good browning.
cook 7 to 8 minuets on each side. It take time for the pancake to cook through.

*You can add lots of different ingredient. like scallion, peppers, mushroom, etc.

dipping sauce.
2 tbsp of soy sauce
1 tsp of rice vinegar
1 crushed clove of garlic
1tso if sugar
mix well.

*

Kimchi.

2010-10-27T12:01:00.000-07:00

Of course I have to do a post on kimchi. This post is for all Korean's in Korea suffering kimchi shortage. It is true. Country is in a turmoil.

Ingredients

2 heads of Napa cabbage (quartered)

1/2 Daikon radish.

1 bunch of green onions.

2 cups of sea salt or kosher salt, enough to coat the cabbage inside and out.

Water, enough to cover the cabbage while brinning.

Prepare cabbage.
Coat the cabbage inside and out with salt.
Cover with water and let it sit in cool spot in your kitchen for at least 4 hours.
Rinse well, at least 3 to 4 times squeeze all the water out.

Mean while julienne the radish and chop green onions.

Kimchi paste
1 whole garlic peeled and roughly chopped
2 inch piece of ginger peeled and roughly chopped.
Korean pepper flakes. 1 cup. depending on hot spicy you like it.
1 large Korean pear or 2 Bosc pears peeled and roughly chopped
1/2 onion roughly chopped.
2 TBSP of kosher salt.
1/4 cup of sugar
1/2 cup of fish sauce (preferably 3 Crabs brand)

Add all the ingredients and puree them in blender or food processor till it
becomes and paste. Should be slightly watery paste. Taste. It should taste like good kimchi.
Add the julienned radish and chopped green onions.

Here is the important part. Use you hands. ( I wear rubber gloves)

Add all the ingredients except for the cabbage and mix well.
in a large bowl coat the cabbage with the kimchi mixture inside and out.
Make sure to add to every layer of the cabbage.
After done rolled the cabbage (liked cradled) with all the sauce put them in a sealed container and let it sit on the kitchen counter for 2 days.
Refrigerate for 1 week.
It should be ready to eat once it is refrigerated.
Gets better as it ages.

*note. There are many options to making kimchi. You can add salted shrimp, more chili powder, some traditional recipe's call for making the paste with rice flour.

Martini

2010-09-27T15:59:00.000-07:00

How to make a martini.

Martini, in my view is the king of all cocktails.

Its elegance, traditions, and simplicity can’t be matched by

any drink in the history of alcoholic beverage.

There is 1 very important rule to making a martini.

NEVER EVER SHAKE THE MARTINI!!!!!

(Any self respecting bartender should know this rule)

Why? “BECAUSE IT WATERS DOWN THE ALCOHOL”.

A true martini is about 3 shots of pure chilled vodka/gin

For the price of one drink.

Oh and that thing about James Bond drinking martini shaken.

"It’s a movie and it’s not real".

Oh, and one more thing, if there any other ingredient then vodka/gin and dry vermouth it is not a martini.

Just because the drink is in a martini glass, it does not make it a martini.

Ingredients

Ice, Vodka/Gin, Dry vermouth, olives or lemon rind

Recipe

1 Chill a martini glass. Fill it with ice cubes or put it in the freezer.

(The goal is to make it as cold as possible)

2 Fill a pint glass with ice, pour chilled vodka/gin to the glass.

I usually count to 3. 4 On a bad day.

Here is the hard part. STIR gently.

3 Remove the ice in the martini glass. Pour a drop of dry vermouth and swirl.

Pour out the vermouth.

4 Very carefully with a strainer pour very cold and very chilled vodka/gin into

martini glass.

5 Garnish with olives skewered on a toothpick on the side.
(Olives take up valuable space in the glass)

Option: Lemon twist. Peel a lemon rind twist over the martini to add zest oil
to the martini, gently curl it and lay it on the rim of the glass.

Bacon

2010-09-09T08:39:00.000-07:00

I mean really, is there anything better? Especially cooked over camp fire?

Portrait of a butter.

2010-09-01T10:10:00.000-07:00

Need I say more.

Chicken Liver Pate.

2010-09-01T10:01:00.000-07:00

This is how you impress people. Making real pate from scratch. The easy version.

Ingredients.

1 1/2 stick of butter. (Don't be shocked, Jacques Pepin uses 2 1/2 sticks of butter)
1 pound of chicken liver.
1 shallot sliced.
2 cloves of garlic chopped.
3 to 4 stalks of fresh thyme.
2 small or 1 large bay leaf.
Splash of dry sherry, white wine, cognac, bourbon or dry vermouth. ( All I had was dry vermouth)
1/4 cup of chopped parsley. (Optional)
Salt and pepper to taste.

Melt 1 stick of butter in pan in med/low heat.
Don't want to burn the butter.
add thyme and bay leaf saute for 3 to 5 minutes.

Add garlic and shallots. Saute till shallots are soft.

Add chicken liver cooked till pink inside.
about 5 to 10 minutes.

Fish out the bay leaf and thyme.
Add to blender or food processor.
Add splash of dry vermouth.

Blend smooth.

Pour into a ramekin. Let cool to room temperature. pour melted clarified butter. (The other 1/2 stick of butter) on top of the pate.
Chill in the fridge for at least 1 hr.

Serve as a topping for your favorite bread or crackers.

*It should last 2 weeks in the refrigerator if not used.