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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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Toss berries (here, about 2 cups sliced strawberries and blueberries) with 2 Tbsp each julienned spearmint, julienned basil, and limoncello. Let flavors meld for a few mins, then serve. This recipe is by Giada de Laurentiis and available on Food Network. (May 2014)
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I saw this on Judy Joo’s new Cooking Channel program, Korean Food Made Simple, and found it on her blog. We couldn’t find sea bass, so we tried grouper (but I had to remove the skin due to scales). The recipe is here: http://www.judyjoo.com/2014/05/06/korean-food-made-simple-weekly-chew-steamed-ginger-infused-sea-bass-with-zucchini (May 2014)
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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 cornmeal mixture and mix briefly. In another bowl, sift together ½ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Fold the dry ingredients into the wet mixture, then add any additional ingredients (here, I added 1 tsp maple syrup). Heat a lightly greased cast iron pan (I used a combo of butter and vegetable oil to mitigate smoking), then pour the batter in by the ladle. Brown on one side, then flip over for a few mins, and then place on power towel. Serve with maple syrup, fresh fruit, and some bacon. This recipe is from Crazy for Corn by Betty Fussell. (May 2014)
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Wash fillets in cold water, pat dry, and then lightly season with salt and black pepper. Separately, heat 2 Tbsp each butter and vegetable oil in a heavy frying pan (preferably non-stick). Lightly dredge each fillet in flour, then place, one at a time, in the pan. Cook until browned on each side. When you finish cooking the last fillet, turn off heat and add 1 Tbsp butter in pan. When melted, add juice from one lemon and about 2 Tbsp capers (including brine). Whisk and then serve with the fish. This recipe is from Food Network and based on pan-fried flounder. (May 2014)
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Spanish tortilla, Seville marinated carrots, and spiced marinated tomatoes. (May 2014). Recipes for each of these are available as separate blogposts.
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Preheat oven to 400. Warm ¼ cup olive oil in a pan, then add 8 cloves of sliced garlic. Cook for 1 minute, being careful not to let garlic burn. Remove from heat, then add 1/3 cup dry white wine, the zest from one lemon, 2 Tbsp lemon juice, 4-5 sprigs each marjoram and thyme (leaves only). Separately, pat dry four chicken breasts (the recipe calls for boneless and skin-on, but I used boneless and skinless, and then wrapped with strips of pancetta). Lightly season with salt and black pepper, then place in a 9×12 baking dish. Coat each chicken breast with a little olive oil, then pour the garlic mixture overtop. Cut 1 lemon into 8 wedges, then place the wedges between the chicken pieces. Bake until chicken is fully cooked (about 35 mins), then remove from oven and wrap tightly in foil for 10 minutes before serving. This recipe is by Ina Garten and available on Food Network. (May 2014)
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Using a mandolin, thinly slice 3 peeled Yukon Gold potatoes, then pat well with paper towels and lightly salt. Heat ¼ cup (you can use less) olive oil in a large, heavy skillet, then add the potato slices. When partially cooked, add 1 sliced onion and let cook (stirring occasionally) until soft. Remove from pan into a strainer to drain. Separately, lightly mix 6 eggs with 2 Tbsp chicken stock. Add the drained potatoes and onions to the egg mixture. Pour about 5 Tbsp olive oil into another skillet, heat until almost smoking, then carefully pour potato-egg mixture, smoothing out so that its height is even. Run a heat-proof spatula along the sides and center of the pan, letting egg liquid pour into the pan. When omelette is almost cooked, turn off heat and then place a large plate on the pan and flip over. Slide the omelette (wet side down) back into the pan, then cook on low heat until a toothpick comes out clean. This recipe is from The New Spanish Table by Anya von Bremzen. (May 2014)
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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 olive oil and light brown sugar, 2 tsp microplaned fresh or frozen ginger, 1 tsp ground cumin, and a dash each salt and black pepper. Toss well, then refrigerate for about 1 hour. This recipe is from Cooking Light and available here: https://www.food.com/recipe/spiced-marinated-tomatoes-171734 (July 2015)
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When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and dried oregano, ½ tsp crushed red pepper, and 1-2 Tbsp Italian parsley with about 1 Tbsp olive oil. Add ½ cup lemon juice, then mix and pour over the warm carrot slices. Add 1 ½ Tbsp red wine vinegar and ½ cup olive oil, mixing well. Cover with saran wrap and let marinate at room temperature for a few hours. This recipe is from The New Spanish Table by Anya von Bremzen. (May 2014)
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We made this version with minced buffalo meat. In a small pan, sauté 1 minced onion in a little olive oil until fragrant, then set aside to cool. In a mixing bowl, hand-mix 1 lb minced beef (here, buffalo), ¼ bunch minced cilantro, ½ cup uncooked long grain rice, 1 tsp each salt and black pepper, ½ tsp each crushed red pepper, cumin powder, cumin seeds, chile powder, and the sautéed onion. Set aside. In a large stockpot, bring 8 cups vegetable stock (here, 7 cups beef stock with 1 cup vegetable stock) to a boil, then add 1 chopped carrot, 2 seeded and sliced serrano peppers, 1 chopped Yukon gold potato, and 2 Tbsp tomato paste. Bring to a boil, then reduce to medium simmer. Drop spoonfuls of meatballs into the soup, repeating until meat mixture is used. Add 1 medium zucchini, diced. Cover and reduce to a simmer, then cook until meatballs are cooked and vegetables are tender (about 20 mins). This recipe is by Marcela Valladolid: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatball-soup-recipe.html?soc=itksocialshareSMS%7Cios%7Cp with modifications (spices added to meatball mixture). (June 2014)
Note: In lieu of 2 Tbsp fresh cilantro, you can use 2 tbsp fresh parsley and ½ tsp coriander seeds (ground in a mortar and pestle). (Feb. 2021)
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