We tried this Omnivore Cookbook recipe: http://omnivorescookbook.com/braised-daikon/ We peeled one large daikon (approx. 2 lb) and cut it into jewel-shaped 2 inch diagonal chunks. As for the optional ingredients, we added Shaoxing vinegar but omitted the five spice. We also microplaned the ginger rather than mincing it. (May 2017) Note: I prefer another version of… Continue reading Chinese braised daikon with minced chicken
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Italian orecchiette with sausage and broccoli raab
We followed this recipe: https://www.google.com/amp/www.foodnetwork.com/recipes/food-network-kitchen/orecchiette-with-broccoli-rabe-and-sausage-recipe.amp Due to our pantry, we used 2/3 lb sausage (uncooked and removed from its casing) and 2 ½ lb raab, which may have thrown off the balance. We tried to balance the flavors by adding the juice from one lemon and mixing ½ tsp anchovy paste into the ¼ cup… Continue reading Italian orecchiette with sausage and broccoli raab
Roasted beet salad with dill and toasted walnuts
We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each… Continue reading Roasted beet salad with dill and toasted walnuts
Japanese seasoned salmon flakes
Our salmon fillet had too many pinbones to serve whole, so we tried this recipe: http://www.japanesecooking101.com/salmon-flakes-recipe/. We had 1 lb fillet, so we doubled the ingredients (except the salt, which we reduced to 1 tsp) and finished with a dash of freshly ground black pepper. We served this with jasmine rice and oven-roasted asparagus (also… Continue reading Japanese seasoned salmon flakes
Baked Jamaican jerk chicken
Marinate 2-3 lb whole chicken (cut up) in 2 Tbsp ¾ tsp dry jerk seasoning (because we had a 3 1/2 lb chicken, we increased to 2 Tbsp and 2 tsp) and ¼ cup neutral vegetable oil for at least 4 hours. Pour the chicken (skin side up) and remaining marinade in a 9x13 baking… Continue reading Baked Jamaican jerk chicken
Jamaican-style okra and bell pepper stirfry
I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry
Ciabatta french toast
We tried this recipe, which is our favorite: https://www.epicurious.com/recipes/food/views/french-toast-40039 (See Note 2.) The recipe is simple: using a flat, wide bowl (we use an 8x8" baking dish), combine 3 eggs, ¼ tsp salt, 2 Tbsp sugar, 1 cup milk (see Note 1) below, and ½ tsp each vanilla extract and ground cinnamon (see Note 4).… Continue reading Ciabatta french toast
Stove-top teriyaki salmon steaks
We tried this VietWorld Kitchen recipe, including the homemade teriyaki sauce, and it was delicious: http://www.vietworldkitchen.com/blog/2013/10/salmon-teriyaki-stovetop-recipe.html (Nov. 2016)Note: After salting the salmon steaks for 30 mins, we patted them dry with paper towels before placing them in a heated teflon pan. Because our salmon steaks were over 2 inches thick, we increased the teriyaki and… Continue reading Stove-top teriyaki salmon steaks
Middle eastern-style chicken and chick pea stew. We tried this recipe: http://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/ We used 4 boneless chicken breasts (equivalent to two packages of Purdue packets, which we got at BJ’s Wholesale Club). After finding the stew too acidic, we added dash of sugar and about ½ tsp chicken beef bouillon (Better Than Bouillon) directly into… Continue reading
Sichuan chicken dumplings
We tried this Andrea Nguyen recipe: http://www.vietworldkitchen.com/blog/2010/10/sichuan-crescent-dumplings-recipe-zhong-jiaozi.html We made the following modifications: first, for the filling, we used minced chicken (dark meat) instead of pork and added 6 oz drained, minced water chestnuts for texture. Second, for the sauce, we used 1 Tbsp neutral vegetable oil (grape seed oil) in lieu of 1 Tbsp chili… Continue reading Sichuan chicken dumplings
Cooking Adventures 