-
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.
-
This recipe has citrus notes with fresh spearmint and toasted nuts (originally hazelnuts, but we used almonds). Recipe here: http://www.epicurious.com/recipes/food/views/shaved-kohlrabi-with-apple-and-hazelnuts-51214700 We drizzled ½ tsp olive oil over the chopped, toasted nuts and seasoned lightly with salt. (Mar. 2016)
-
This is a favorite dish from my childhood. I tried Maangchi’s version, and it is delicious: http://www.maangchi.com/recipe/kongbiji-jjigae.
I have adapted elements of Maangchi’s recipe to my family’s recipe: https://piglettedc.wordpress.com/2015/03/25/korean-pureed-soybean-stew-with-kimchi-and-pork-2/ First, I increased the dry soybeans from ½ cup to 2 cups, then soaked overnight in the fridge. I used 2 large bone-in pork chops (about 1 lb), which I cut into 1″ cubes and also included the bone for flavor. I increased the chopped kimchi to about 2 ½ cups (plus 1/4 cup kimchi liquid).
Second, I soaked 10 large (or 12 smaller) dried shiitakes in hot water for about 30 mins, then drained and set aside.
Third, for the dried anchovy-kombu broth, I increased the amounts of each ingredient by 50% to yield 6 cups of broth.
I sauteed the pork, sliced reconstituted shiitakes (see Note below), and chopped kimchi, then added the pureed soybeans. Only after that mixture started to simmer and reduce did I add the anchovy-kombu broth, one ladle as a time as needed. I also continued simmering the stew until the pureed beans no longer tasted chalky (cooking time was about 2 hours). Because the anchovy-kombu broth provided a lot of umami, I was able to substantially cut out added sodium, such as the Korean beef bouillon powder. (Aug. 2018)
Note: The reconstituted dried shiitakes may be easier to eat if diced, rather than sliced.
Note 2: At the end of cooking, we always season to taste. This time, we added 2 tsp fish sauce, 2 tsp soy sauce, 1/2 tsp sugar, and 1 mounded Tbsp (a common kitchen tablespoon, not a precise measuring spoon) of Korean beef bouillon powder. (Aug. 2026)
-
I tried this simple, delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2010/07/kohlrabi-stirfried-with-garlic-and-egg-recipe-su-hao-xao-toi.html. I also followed her suggestion of adding 2 tsp dried shrimp to the onion-garlic mixture. (Mar. 2016)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
-
I stumbled upon this recipe, and it was delicious – sweet, savory, and a little salty. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-cauliflower-with-dates-and-pine-nuts-recipe.html (Mar. 2016)
-
Heat 2-3 Tbsp vegetable oil in a large wok, add 4 minced garlic cloves. When fragrant, add 3 minced Thai chiles, 1 lb minced chicken, 2 Tbsp each soy sauce and fish sauce, and ½ tsp sugar. Stir-fry on high heat until chicken is cooked, then add 30-40 fresh Thai holy basil leaves (about 1 package) and one small, slivered onion. Stir for one minute, then add a thinly sliced and seeded yellow bell pepper and 2 ½-3 cooked jasmine rice. Serve immediately. Recipe from Vatch’s Thai Street Food. (Feb. 2016)
-
This is a seafood-free and okra-free gumbo recipe from Saveur: http://www.saveur.com/article/recipes/smoked-turkey-and-andouille-gumbo?TmFudDKk9Up4CvyI.03. This recipe has quite a kick, so you may want to reduce the amount of cayenne or white pepper. (Feb. 2016).
Note: We followed this recipe except that we made microwave roux to save time: http://www.deepsouthdish.com/2010/03/10-minute-microwave-general-purpose.html?m=1. We used a 2 quart covered round baking dish for the roux, and it worked fine.
-
We adapted a stove-top recipe from Shubhra Ramenini to the rice cooker. First, measure out 2 cups (rice cooker measuring cups) dry basmati rice, place in rice cooker inner pot, and rinse several times in water. Drain as much water as possible, then add 2 tsp cumin seeds (we sometimes reduce to 1 tsp), 2 Tbsp vegetable oil (we sometimes reduce to 1 ½ Tbsp), and 1 tsp salt. Then carefully pour enough water to reach the 2-cup measure mark (the notch should be in the rice cooker pot). Turn on rice cooker as usual. Once cooker switches to “warm” and the steam stops pouring out of the rice cooker release hole, add 1 cup frozen peas on top of the cooked rice (do not mix). When ready to serve, lightly mix the rice and peas with a paddle and then serve. (Feb. 2016)
-
We followed this Saveur recipe except we omitted the Thai chiles. We recommend using an extra-large wok (not a 12″ skillet, which has insufficient capacity). At the end of cooking, we seasoned to taste with 1 tsp each salt and sugar. Recipe here: http://www.saveur.com/article/recipes/bund-gobhi-aur-aloo-ki-subzi-spicy-cabbage-and-potato-curry (Feb. 2016)
-
We had 1 lb of minced bison and a large head of red cabbage in our pantry, so we tried this recipe: http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284. Our modifications: we used ¼ bunch minced parsley in lieu of celery, increased the beef broth to 6 cups, added 1 chopped tomato, ½ tsp cumin, a dash crushed red pepper, and 1 Tbsp each red wine vinegar and Cabernet Sauvignon. (Feb. 2016)
-
This is a relatively easy dessert to make from store-bought puff pastry. Make sure your fridge has room to hold two baking sheets, as refrigeration is required between steps. To retain crispness, store the finished twists at room temperature. Recipe here: http://m.puffpastry.com/recipe/50036/chocolate-dipped-spiced-twists (Feb. 2016)
-
Subscribe
Subscribed
Have a WordPress.com account? Log in now.
