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I cook as a hobby, and I maintain this blog primarily to keep track of recipes that my family has enjoyed over the years. I started blogging back in 2015, in response to requests from friends for recipes they had seen me post on Facebook (but that I couldn’t easily catalog). My original blog was on another platform that became less user-friendly over time. I migrated my blog to WordPress earlier this year, and I’ve spent more time than expected reformatting the migrated posts.
This blog is and always will be a work in progress. For example, I currently provide Tags for posts, but I have not coded for Categories. I also generally try to share the recipes themselves in my posts, but in cases where the recipe is not available online, I try to identify the source (e.g., the cookbook title and author) as needed. In some cases, such as where a family has shared their recipe with me but hasn’t authorized me to share it widely, I post a photo of the dish with that proviso.
I recently added a Search widget to this blog. On the desktop version, the Search bar appears prominently on the left hand side. But for some reason, it is hidden on the mobile app. If you’re on your phone, tap on the SHOW tab at the top left of the home page. That will reveal another screen with the Search bar.
I hope you enjoy exploring my blog and find some recipes to try.
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We tried this almond and corn meal recipe from Nigella Lawson: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-polenta-cake-recipe.html. The lemon glaze is a nice touch. Our cake was a little grainy due to the cornmeal texture; we recommend using a fine-grain meal. (Mar. 2016)
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Garnished with pine nuts and pomegranate arils. We used Stacy’s Pita Chips (natural) and toasted them at 350 for a few minutes before drizzling with butter. We also used nutmeg in lieu of most of the cinnamon (which I find cloying) in each component. Recipe is too complicated to summarize, but it’s from Chef Kamal al-Faqih’s cookbook, Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites https://www.amazon.com/dp/0762752785/ref=cm_sw_r_cp_awd_U1k8wb58BGNPX (Mar. 2016)
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Trim 16 oz strawberries and cut into ½ inch slices. Toss with 1 ½ to 2 Tbsp vanilla-infused sugar. Let sit for a few minutes, then serve. We served this in two meringue cups that we purchased from a local bakery. (Mar. 2016)
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This is a Beau Macmillan recipe that I have been meaning to try for a few years. http://www.foodnetwork.com/recipes/bucatini-with-bacon-sauce-and-meatballs-recipe.html. It is a great recipe, but it does not specify how much salt or pepper to add to either the sauce or meatball mixture. I added a touch of sugar to offset the acidity of the sauce. In terms of chunky crushed tomatoes, we used Furmano. Also, the bucatini needs to be cooked in a wide pot, like a large Dutch oven. Finally, the sauce alone with bucatini would make a fine meal, so the next time, we may skip the meatballs. (Mar. 2016)
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We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is from Melissa Clark’s cookbook, Cook This Now. https://tastespace.wordpress.com/2012/06/11/fragrant-lentil-rice-soup-with-spinach-and-caramelized-onions-aka-dal-bhat-meets-mujaddara/ (Mar. 2016)
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Recipe by Melissa Clark from http://cooking.nytimes.com/recipes/1017935-japanese-chicken-and-root-vegetable-stew. We used carrots, rutabaga, kohlrabi, and celeriac and cooked it with chicken for the first 25 mins. We added sweet potato and purple-topped turnip for the remaining 20 mins. We also used 4 skin-on, bone-in chicken thighs and then discarded the skin and bone after shredding the chicken. The recipe did not specify the amount of mushroom water to use, so I used enough mushroom water to barely cover the mushrooms in a Dutch oven (about 3-4 cups). (Mar. 2016)
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This French-style dish features roasted celeriac, butternut squash, and rutabaga simmered with cannelloni beans in a mushroom-infused broth. Recipe from Rich Landau and Kate Jacoby’s cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking https://www.amazon.com/dp/1615192832/ref=cm_sw_r_cp_awd_j4k8wbRXFX0SK (Mar. 2016)
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We recently purchased 6 kohlrabi with their stems attached. We followed this simple recipe to repurpose the greens rather than discarding them: http://www.culinate.com/recipes/collections/Contributors/Ivy+Manning/Kohlrabi+Greens+with+Toasted+Sesame+Oil+and+Soy+Sauce. This was simple and delicious, requiring only soy sauce, sesame oil, and shichimi. Kohlrabi greens taste like a cross between spinach and collard greens. (Mar. 2016)
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We like this simple recipe by Giada deLaurentiis. It is straightforward, but it takes 6 hours to set.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/panna-cotta-with-fresh-berries-recipe.html (Mar. 2016)Note: The recipe calls for 1 Tbsp unflavored gelatin, which is approx. 1 ½ packets of Knox unflavored gelatin. I round up to 2 packets.
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This is a delicious, well-balanced dish that takes less than 45 mins to make. We used whole-wheat gobbetti (a type of spiral pasta). We also used anchovy paste in lieu of anchovy fillets (½ tsp paste = 1 filet). We use about ½ bunch of kale for this dish. Recipe here: http://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale (Mar. 2016)
Note: To reduce sodium, we halve the amounts of anchovy to 2 filets (1 tsp anchovy paste), the capers to 1 Tbsp (rinsed and drained), and the salt. We also add juice from half a lemon at the end for brightness.
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