Category: Uncategorized

Minced beef and Chinese chive potstickers (guotie)

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We tried this recipe from Andrea Nguyen: https://www.chowhound.com/recipes/meat-and-chinese-chive-pot-stickers-guotie-28050 We made the filling in preparation for our friend’s dumpling party, where we will make dumplings and then steam and/or pan-fry these. (Apr. 2018) Source: Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009).

Japanese pork meatball and shredded daikon soup (mizoreni)

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We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane… Continue reading Japanese pork meatball and shredded daikon soup (mizoreni)

Keema puffs (curried minced turkey and peas in puff pastry)

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For the filling: First, using a large wok, heat 2-3 Tbsp neutral vegetable oil on medium heat. Add 1 1/3 lb minced turkey, increase heat to medium-high, and brown the meat. In the meantime, mince 1 large (or 2 medium) onion, 3 large cloves garlic, and 1 inch peeled ginger; I did this using a… Continue reading Keema puffs (curried minced turkey and peas in puff pastry)

Oven-roasted skirt steak with Korean flavors

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We marinated 1 lb skirt steak in my grandmother’s bulgogi marinade (we halved the marinade recipe): http://piglettedc.tumblr.com/post/164274307806/halmonis-bulgogi-we-made-my-beloved. Using a metal skewer, we poked tiny holes in the whole steak and marinated the steak in the fridge for 2 hours. We preheated the oven to 450. We cut the steak in half and then placed it… Continue reading Oven-roasted skirt steak with Korean flavors

Oven-baked Jamaican jerk chicken

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We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again. For the marinade, to lower… Continue reading Oven-baked Jamaican jerk chicken

Chickpea, cucumber, and carrot salad

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I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad

Roasted butternut squash soup with curry condiments

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We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments

Oven-roasted Italian sausage with shallot and bell pepper

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This recipe is from my step-MIL, who applied a Provencal flavor profile to a traditional Italian dish. Preheat oven to 400. Using 8 large raw Italian mild pork sausages (see Note below), prick each sausage with a fork (three times on top and on bottom). Cut one yellow and one red bell pepper in half… Continue reading Oven-roasted Italian sausage with shallot and bell pepper