I believe this is the recipe: https://www.themediterraneandish.com/musakhan-sumac-chicken/. (See Note.) After roasting the chicken for 1 hour at 350, we soaked up excess liquid from the red onions and then broiled on low until the chicken and onions were browned. Instead of frying the pine nuts, we toasted them on a foil-lined sheet in the toaster… Continue reading Palestinian roast chicken with sumac and red onion (mussakhan)
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Filipino meatball noodle soup (almondigas)
Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Bacon-wrapped dried apricots with sage
Details here: https://www.reluctantgourmet.com/bacon-wrapped-dried-apricots-sage-recipe/ We didn’t have enough sage, so we cut the sage leaves into 2 pieces and then placed one piece of sage on each apricot before wrapping it in 1/3 piece of bacon. We found 375 too low to crisp up the bacon, so we increased to 400. (May 2019) Note: While making… Continue reading Bacon-wrapped dried apricots with sage
Hanjan Restaurant’s Korean chicken wings
We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings
Homemade blueberry pie filling
We tried this recipe: http://chocolatewithgrace.com/homemade-blueberry-pie-filling/ The recipe called for 2 cups frozen or fresh blueberries. Because we had 2 ½ cups frozen blueberries on hand, we increased the other ingredients by 25%: 2 ½ Tbsp (2 Tbsp plus 1 ½ tsp) cornstarch, 5/8 cup (½ cup plus 2 Tbsp, but we reduced by 1 Tbsp)… Continue reading Homemade blueberry pie filling
Chinese smoked tofu with celery and roasted peanuts
We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8" of the outer layer of each celery stalk. To roast… Continue reading Chinese smoked tofu with celery and roasted peanuts
Burmese chicken with bottle gourd (kyet tha boothee hin)
In a blender (we use a handheld chopper), roughly chop 1 large onion, 4 garlic cloves, 1 tsp (about ½ inch penny slice) fresh ginger, and 6-8 Thai chili peppers (or 3 medium Korean hot peppers), and set aside. Marinate 2 lbs of chicken (here, skinned chicken thighs cut into large chunks) in 2 Tbsp… Continue reading Burmese chicken with bottle gourd (kyet tha boothee hin)
Greek-style lemon dill rice
We tried this recipe: https://www.geniuskitchen.com/recipe/lemon-dill-rice-250959 We used 1 cup jasmine rice, rinsed and drained to remove excess starch. We used juice from ½ a lemon but zest from the whole lemon. We added fresh dill (about ¼ cup chopped from the freezer), plus an additional 1 Tbsp for garnish. We also added ½ of the… Continue reading Greek-style lemon dill rice
Chinese five-spice peanuts, pressure cooker style
We devised this recipe for shelled raw peanuts as follows: first, place 2 cups raw shelled red-skinned peanuts in the bottom of a small (8-quart) pressure cooker, add 4 cups water, 1 small cinnamon stick, 1 whole star anise, ¼ tsp fennel seeds, 1/8 tsp Sichuan peppercorns, 1/16 tsp cloves (we used ground cloves), and… Continue reading Chinese five-spice peanuts, pressure cooker style
