We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of… Continue reading Thai minced chicken with holy basil
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Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2x1" chunks - about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½" diagonal penny slice), and 2 scallions (cut into 2-3" straws).… Continue reading Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Stone fruit salad with mint
We tried this recipe: https://cooking.nytimes.com/recipes/12558-minty-fruit-salad We added a dash of black pepper. (July 2018)
Watermelon chaat
We tried this recipe: https://cooking.nytimes.com/recipes/1018775-watermelon-chaat We didn’t have amchoor (green mango powder), so we substituted with ¼ tsp tamarind soup base. (July 2018)
Mexican-style wild mushroom quesadillas
We tried this recipe: https://cooking.nytimes.com/recipes/1016137-wild-mushroom-quesadillas Our modifications: first, we used a mix of yellow oyster (8 oz) and cremini mushrooms (8 oz), which we finely chopped before sautéing (rather than mincing after cooking). Second, for the cheese, we used 6 oz each of freshly grated muenster and fresh mozzarella. Finally, we added a pinch (¼… Continue reading Mexican-style wild mushroom quesadillas
Bulgar and chickpea salad with oven-roasted trimmed artichokes
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016221-bulgur-and-chickpea-salad-with-roasted-artichokes First, for detailed instructions on trimming and roasting artichokes, see this method post: http://piglettedc.tumblr.com/post/175450614661/oven-roasted-trimmed-artichokes-we-trimmed-large Second, we modified this NYT recipe by reducing the amount of salt to barely ½ tsp total and using no-salt canned chick peas. We also used 1 Tbsp dried chives instead of 2 Tbsp fresh… Continue reading Bulgar and chickpea salad with oven-roasted trimmed artichokes
Chinese dan-dan noodles
Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil… Continue reading Chinese dan-dan noodles
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Citrus zest-infused sugar
We tried this recipe: https://www.thekitchn.com/recipe-citrus-sugar-226250 We used zest from 2 lemons and 2 limes, baked at 170 degrees for 12 mins, which is how long it took for the zest to be dry to the touch. It’s a good way to repurpose citrus rinds leftover from recipes calling for only juice. (May 2018) Note: We… Continue reading Citrus zest-infused sugar
Sheet pan lemon rosemary butter chicken thighs with Korean sweet potatoes
We converted this Pioneer Woman whole roast chicken recipe into a weeknight meal: http://piglettedc.tumblr.com/post/159735500171/roast-chicken-coated-with-lemon-rosemary-butter Our weeknight modifications: first, preheat oven to 425 and spray a baking sheet with oil. Second, cut 4 small (or 2 medium) Korean sweet potatoes into 2x3” chunks (keeping skin on), slice 1-2 shallots into 1/2” slices along the grain (see… Continue reading Sheet pan lemon rosemary butter chicken thighs with Korean sweet potatoes
