Saute 1 large link (about 1/4 lb) uncooked hot Italian sausage (we used Whole Foods' mix of pork and chicken, with casings removed) until browned, then let cool and set aside. Separately, lightly mix 3 eggs with 1 cup low-fat milk, then fold in 3 oz shredded Gruyere cheese, 3 sprigs thyme (leaves only), 3… Continue reading Sausage, leek, and tomato frittata
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Fried rice with Chinese sausage
Heat some canola oil in a large wok on medium-high heat, then sauté 1 Tbsp each minced garlic and micro planed ginger, 4 scallions chopped (whites only), 1 chopped carrot, and 2 chopped celery stalks. When fragrant, add 3 links Chinese pork sausage (here, Kam Yen Jan brand lap xuong thuong hang), diced. After a… Continue reading Fried rice with Chinese sausage
Burmese jackfruit curry
Saute 1 diced onion, 2-3 cloves minced garlic, and 1 tsp microplaned ginger in a little oil (1-2 tsp). When fragrant, add 1 chopped medium tomato, 1 can (5 oz) chunk tuna (drained), 1 tsp paprika, and ½ tsp turmeric. Saute until tomato has wilted, then add 1 can (10 oz) unripe jackfruit (drained and… Continue reading Burmese jackfruit curry
Artichoke and cannellini bean salad with tuna
Combine 15 oz cannellini beans (drained and rinsed), 12 oz marinated artichokes (drained and rough-chopped), and 5 oz tuna (drained) with 2 chopped celery stalks, ¼ chopped Italian parsley, 1 Tbsp chopped shallot, 3 Tbsp olive oil, and the juice and zest of 1 lemon. Toss lightly, then season with salt,pepper, and a little crushed red pepper. Serve over… Continue reading Artichoke and cannellini bean salad with tuna
Vietnamese bittersweet caramel sauce (nuoc mau)
We made Andrea Nguyen’s recipe: https://www.vietworldkitchen.com/blog/2007/10/caramel-sauce.html Before you try making this, make sure you have a clean sink that you can fill with water. (Mar. 2014) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cheesecake tarts
Using an electric mixer, beat 32 oz cream cheese (or, to reduce fat, 16 oz cream cheese and 16 oz Neufchâtel cheese) until fluffy, then add 2 tsp pure vanilla extract and 2 cups sugar (here, I used homemade vanilla-infused sugar). Slowly mix in 4 eggs, one at a time. Separately, place 24 cupcake liners… Continue reading Cheesecake tarts
Sweet corn flapjacks
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
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)
