I have been on a cornmeal kick for the past few days, so we decided to try out this recipe. Mix ½ cup cornmeal with 1 ¼ cups buttermilk, then set aside. Separately, puree 2 cups corn kernels in a food processor, then add 2 eggs and 2 Tbsp butter (melted but not hot) and mix well. Add the… Continue reading Sweet corn flapjacks
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Tapas Plate (photo only)
Spanish tortilla, Seville marinated carrots, and spiced marinated tomatoes. (May 2014). Recipes for each of these are available as separate blogposts.
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups (1.5 lb) halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each… Continue reading Spiced marinated tomatoes
Oven-roasted Korean sweet potato (goguma)
Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (goguma)
Oven-roasted stone fruit with cherries
Preheat oven to 450. Cut 6 peaches (here, white nectarines) and 6 plums into quarters (removing pits), then place cut side up in a large baking dish. Sprinkle ½ cup sugar (here, I used homemade vanilla sugar) over the stone fruit. Garnish with 2 small containers of pitted cherries (or raspberries), then place in the… Continue reading Oven-roasted stone fruit with cherries
Vietnamese lime and fish sauce marinated zucchini
Cut 6 zucchini into thick diagonal slices, then marinate in ¼ tsp sugar, ½ tsp salt, juice from 1 lime, 1 Tbsp fish sauce, and 2 Tbsp canola oil for about a half hour. Grill until both sides are browned (about 8 mins). I serve this a side dish to accompany the chicken. (July 2014) This recipe is from… Continue reading Vietnamese lime and fish sauce marinated zucchini
Vietnamese lime and fish sauce marinated chicken (ga nurong)
Marinate 2 ½ lb boneless, skinless chicken thighs (trimmed of excess fat) in ¼ tsp sugar, ½ tsp salt, 1 ½ tsp black pepper, 1 Tbsp fish sauce, juice from 1 lime (about 1 Tbsp), and 2 Tbsp canola oil. Let marinate at room temperature for 30 minutes (or in fridge for 2 hours). Line… Continue reading Vietnamese lime and fish sauce marinated chicken (ga nurong)
Poached salmon in miso soup
This recipe is from Gordon Ramsay’s Home Cooking, a gift from my friend Michelle. (Sept. 2014)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The… Continue reading Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Cooking Adventures 