Category: Uncategorized

Oven-roasted stone fruit with cherries

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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

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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)

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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)

Madder Jaffrey’s Indian chickpea curry (chana masala)  

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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)

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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)

Lebanese lemon-garlic chicken (djeaj bil furrin)

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This recipe requires advance planning, as the chicken needs to marinate for 2 days before it can be cooked.  Place a 4 lb chicken (cut into 10 pieces) in a large bowl containing 6 cups water and 2 Tbsp apple cider vinegar.  Drain and set aside.  Then place the chicken pieces into the following marinade:… Continue reading Lebanese lemon-garlic chicken (djeaj bil furrin)

Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)

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I tried my first glorious bite of makloubeh sometime around 2007, when a Palestinian-American friend and colleague brought me some from her family's weekend cooking. I was blown away by its flavors and textures, and I soon started searching for recipes. I learned that makloubeh is popular in many Middle Eastern countries. This recipe is… Continue reading Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)

Korean soy-braised beef with mushrooms and hot peppers (jang jorim)

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This is one of my childhood favorites, something that always reminds me of my mom. Cut 2 ½ to 3 lbs of boneless stewing beef (such as flank or beef chuck) into bite-sized cubes (1.5-2") and place in the bottom of a large pressure cooker. Cover with 1 ½ cups soy sauce and ½ cup… Continue reading Korean soy-braised beef with mushrooms and hot peppers (jang jorim)