Welcome

  • 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.

  • We loosely followed this recipe,
    http://www.tastebook.com/recipes/3142393-Ground-Pork-and-Broccoli.  Our modifications:  we added chopped chives and minced garlic to the marinade and sautéed 1 chopped onion (instead of minced garlic).  (Mar. 2015)

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  • Although my parents immigrated from South Korea, kimchi fried rice was not part of our family repertoire.  Instead, I learned this recipe from a friend while living in NY.  Using a wok, saute 1 pork chop (cut into bite-sized pieces; you can discard the bone) until browned, then add 3 cups chopped kimchi with liquid (here, a combo of cabbage and radish kimchi).  Let the kimchi simmer on medium until it is almost fully cooked, then fold in 3-4 cups cooked short-grain rice (I start by adding 3 cups, and then slowly add an additional cup depending on how well the rice absorbs the kimchi liquid).  Season to taste, adding sugar if too spicy, some rice vinegar if lacking acid, or toasted sesame oil if it needs some depth. When liquid is fully absorbed by the rice, it’s ready.  (Mar. 2015)

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  • This is a dish from my childhood, one that I did not realize was part of a Korean-Chinese fusion (see http://en.wikipedia.org/wiki/Korean_Chinese_cuisine) until many years later. 

    This is one of my childhood favorites, with its delicate flavor and contrasting textures.  Sauté bite-sized pieces of 1/2 lb beef chuck (see Note below) in a little oil.  Season with black pepper and salt.  When browned, add 1 medium onion (rough-cut) and sauté.  Add 6 cups of hot water to the pot, bring to a boil, reduce to a simmer, and add about 1.5 to 2 Tbsp Korean beef bouillon (sogogi dashida), and a dash of garlic powder and black pepper to taste.  Add 1 medium to large potato (here, Idaho), peeled and cut into 1.5” dice.  Then add a variety of sliced Japanese fish cakes (about 2 -3 oz), ranging from kamaboko to small spheres, to the pot.  Cover and let simmer until the potato is tender (about 10 mins), then stir in a potato starch slurry (about 1.5 tsp potato starch diluted with 1 Tbsp room temperature water) to thicken. Finally, pour a thin stream of egg whites from 3 eggs into the broth, creating ribbons in the soup.  

    Separately, cook udon noodles until al dente, drain, and set aside.  Serve by placing some noodles in a bowl, then pouring the soup mixture overtop.  Garnish with chopped scallions. This recipe is from my mom, with modifications (addition of onion and a wider variety of fish cake).  (Mar. 2015)

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  • This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk from this video: http://allrecipes.com/video/140/how-to-scald-milk/ To my delight, Daniel said it tasted just like he remembered from childhood. (Feb. 2015)
    Note: I used a deep, round 2 quart clear glass casserole dish. For the water bath, I used a 9×12″ rectangular baking dish. Perhaps because my casserole dish was taller than the water bath, it took 90 mins (not 60) for the pudding to fully bake. (Feb. 2020)

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  • This fish pie features salmon, haddock, and cod.  I first had this dish at the Borough Market in London in 2012, and it took me a few years to find a comparable recipe (although admittedly, that restaurant’s version is better).  Recipe is based on this:  http://step-by-step-cook.co.uk/mains/fishpie/?units=US&persons=4, with the following modifications:  added a bay leaf and thyme to the poaching liquid for the fish.  (Mar. 2015)

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  • I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado.  The recipe is simple:  line a serving dish with baby spinach, place one sliced (1/4″) and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the riper, the better). Drizzle with olive oil and white balsamic vinegar, then sprinkle with some salt and pepper.  Serve immediately.  (Mar. 2015)

    Note: We modified this salad by omitting the spinach and adding 1 cup total red and black grapes (halved lengthwise) and ½ cup toasted pecan pieces. (Dec. 2016)

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  • Another great recipe by Shubhra Ramineni’s Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20 seconds), then remove from pan and set aside. Using the same sauce pan, heat 2 more Tbsp oil, then add 1 tsp cumin seeds and 1 small onion (sliced). When onion is golden brown, add 1 medium russet potato (peeled and diced), 2 medium carrots (peeled and diced), ½ cup frozen peas, the drained quinoa. Cook for 3 mins, stirring frequently. Add 1 cup + 7/8 cup water (the original recipe calls for 2 cups, which results in waterlogged quinoa for us), 1 tsp salt (see Note below), ¼ tsp turmeric, and the browned cashew halves. Bring to a boil, then reduce to a simmer. Cover and cook until grains are cooked (about 13 mins for white quinoa, 20 mins for tri-colored quinoa). Turn off heat and let rest, covered, for 5 mins. (March 2015)

    Note: We used chicken broth instead of water and salt as the simmering liquid, so our version was not vegetarian.

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  • This recipe is from a wonderful and easy-to-follow cookbook, Healthy Indian Vegetarian Cooking by Shubha Ramineni. Using a large skillet (or a low-walled Dutch oven), heat 3 Tbsp vegetable oil, then add 1 medium vine-ripe tomato (quartered).  Cover the skillet and cook until tomato becomes soft, stirring frequently.  Add 1 medium head cauliflower (washed and cut into small florets), 1 medium russet potato or two small Yukon potatoes (peeled and cubed), 2 tsp microplaned fresh ginger, ½ tsp turmeric, ¼ tsp cayenne pepper, 1 ½ tsp salt, and ¼ tsp black pepper (we sometimes also add a handful of curry leaves).  Stir to combine until everything is stained yellow.  Increase the heat to medium-high, and cook covered for 7 mins, stirring occasionally.  Remove the cover (to avoid cauliflower getting mushy) and reduce heat to medium, cooking until cauliflower and potato are cooked through (about 10 mins).  Turn off the heat, cover, and let sit for 5 mins.  We added several fresh curry leaves (Mar. 2015)

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  • This Ina Garten recipe is our go-to roast chicken recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html Our modifications: we lined the bottom of the roasting pan with 1 lb baby tri-colored potatoes, 1 lb peeled and quartered parsnips, 10 peeled and roughly cut shallot bulbs, and 1 head peeled garlic in lieu of the fennel, onions, and carrots. (Mar. 2015)

    Note: Whole baby potatoes (esp. blue potatoes ) can take longer to cook than the chicken and other veggies. You can toss the whole baby potatoes in a 1:1 ratio of olive oil and water (¼ cup each olive oil and water for 1 lb potatoes), season lightly with salt, black pepper, and thyme springs, and roast them in the roasting pan at 480 for 20 mins before starting the rest of this recipe. Reduce the oven temp back to 425 for the chicken and other vegetables, along with the partially cooked potatoes.

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  • Recipe is here:  http://www.foodnetwork.com/recipes/ina-garten/meringues-chantilly-with-roasted-berries-recipe.html,
    except that we used vanilla-infused sugar (instead of plain white sugar) plus a vanilla bean.  We did not make the meringues.  This compote goes well with vanilla ice cream or angel food cake (as shown), plain yogurt, or even on its own.  (Mar.2015)

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