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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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Great tips on soft scrambled eggs. Goat cheese on toast goes so well with the eggs. In lieu of chives, we used minced Italian parsley. Recipe here:
http://smittenkitchen.com/blog/2010/05/scrambled-egg-toast/ (Dec. 2015) -
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and about a Tbsp minced parsley. This soup easily could be vegetarian if you use vegetable stock in lieu of chicken stock. We served this with toasted ciabatta. (Dec. 2015)
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Preheat oven to 400. Season 2 ½ lb skinless chicken drumsticks with salt, black pepper, and ½ tsp paprika. Lightly oil a 9×12 baking dish, then place the chicken in the dish. Top with 2 large sliced onions and 4 rosemary sprigs, then cover with foil and bake for 30 mins. Reduce oven to 350. Core and slice 2 bell peppers (red and orange) and 2 jalapeños, and toss into the dish (be sure to submerge the jalapeño slices in the chicken braising liquid). Turn over the chicken. Add 1-2 Tbsp water if chicken seems dry. Bake at 350 until chicken is fully cooked (about 20 mins). We served this with jasmine rice and a simple salad. This recipe is from Healthy Cooking for the Jewish Home by Faye Levy. (Dec. 2015)
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We tried this recipe from BBC Good Food: http://www.bbcgoodfood.com/recipes/hash-browns-gruyere-pancetta. Our conversions from metric to US measurements: 1 ¾ lb Russet potatoes, 2.6 oz pancetta (we increased to 3 oz and drained off the fat after cooking), 1.76 oz Gruyere (we increased to 3 oz), and ½ bunch parsley. We also used a shallot in lieu of a small onion. We found the cooking times too long: we fried the potato mixture for 8 mins on each side, and it was perfectly browned. Note: when preparing the potato mixture, you may find it pretty chunky and wonder whether it needs another egg. Resist the urge to tinker. Two eggs is the correct amount to achieve this texture. (Dec. 2015)
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Chef Maria Elia’s recipe has Greek notes like fresh dill, cinnamon, feta, and honey. Recipe here: http://www.foodrepublic.com/recipes/tomato-and-string-bean-baklava-recipe/. Our only modification is instead of 2 tsp cinnamon, we used 1 tsp each cinnamon and nutmeg. We also had to bake it 20 mins longer and at a higher temperature (we raised it to 375/400 for the last 20 mins) to get the phyllo to brown. I suspect I over-buttered each phyllo sheet, and that’s why it wasn’t browning well at first. (Dec. 2015)
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It took nearly all day to make, and the broth isn’t as milky-white as at restaurants, but it still is tasty. The secret, I learned midway, is to keep the soup at a roiling boil, not at a simmer. We served this with short-grain rice and thin wheat noodles (Korean somyun or Japanese somen), garnishing with chopped scallions and sea salt. Recipe from Maangchi here:
http://www.maangchi.com/recipe/ox-bone-soup. I also found helpful tips on boiling here: http://www.koreanbapsang.com/2013/02/seolleongtang-beef-bone-soup.html (Dec. 2015) -
I first had this type of sandwich many years ago in Bordeaux, France. Although it traditionally is made with a baguette, I used sliced ciabatta this time. Lightly spread mayonnaise on the inside of two slices of bread, then layer on mixed baby greens, sliced tomato, sliced boiled egg, and a dash each of salt and black pepper. I made medium-boiled eggs following this guidance from the Kitchn: http://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-cooking-lessons-from-the-kitchn-202415 (Dec. 2015)
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We had mashed sweet potatoes leftover from Thanksgiving, and we decided to try this vegetarian shepherd’s pie recipe from The Kitchn: http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683. This recipe creatively uses steel-cut oats as part of the filling, which lends a meaty texture to the dish. We made the following modifications: first, instead of 1 lb cremini mushrooms, we used ½ lb cremini and ½ lb portobello (1 portobello mushroom). Second, in lieu of one large raw carrot (chopped), we used about 1 cup of chopped, oven-roasted carrots, parsnips, and shallots. Third, instead of red wine, we used red wine vinegar. Fourth, although the original recipe called for vegetable stock, we used chicken broth. Fifth, instead of smoked paprika, we used smoked chipotle powder. Sixth, we added 1 ½ tsp Worchestershire sauce to the filling. Finally, instead of preparing sweet potatoes for the topping, we used our mashed sweet potatoes (about five sweet potatoes). We liked this dish, but we found the smoky flavor a bit strong (perhaps it would have been different with smoked paprika). (Nov. 2015)
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Recipe here: http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives. Instead of ½ tsp cinnamon, we used ¼ tsp each cinnamon and nutmeg, and we added a bay leaf. We served this with Greek spinach rice with dill (spanakorizo); recipe here: http://piglettedc.tumblr.com/post/114321759431/greek-spinach-rice-with-dill-spanakorizo-recipe. (Nov. 2015)
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We decided to use our leftover turkey to make one of our favorite soups. We generally followed the recipe in my blog: piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/. However, we made a few adjustments: first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin, I enhanced by adding nearly 1 Tbsp Better Than Bouillon chicken concentrate diluted in 1 cup hot water. Finding the broth still lacked depth, I pulverized four dried shiitakes and added the powder to the broth. Third, for the meat, we removed meat from the carcass (mainly dark meat) and also added a few pieces of breast meat, shredded by fork. Finally, for the matzoh ball mixture, we ended up making our own matzoh meal by pulverizing unsalted thin matzoh (about 2 ½ matzoh per cup). (Nov. 2015)
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