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.

  • I first learned this recipe many years ago from a college friend. I misplaced her recipe, so we tried this one: http://www.russianfilipinokitchen.com/2014/07/30/sauteed-green-beans-with-ground-beef-filipino-style-ginisang-baguio-beans/ Our modifications: consistent with my friend’s recipe, we used ¼ cup white vinegar instead of water. We added the vinegar at the same time as the soy sauce, salt, and black pepper. Second, we often have reduced the string beans to 12 oz (¾ lb) and sometimes supplement with 1/3 block of five-spice pressed tofu cut into matchsticks. Third, we have sometimes used ¼ tsp white pepper instead of black pepper. We sometimes substitute minced chicken for beef. (May 2020)

    , , , , ,

  • We tried this recipe: https://addapinch.com/chocolate-haystacks-recipe/ We made a half-recipe: 1 cup chow mein noodles (which we eventually increased to 1 ¼ cup); ½ cup pecan pieces, pistachios, and slivered almonds (lightly toasted together); 12 oz Ghirardelli semi-sweet chocolate chips (microwave-melted in a medium-sized ovenproof glass mixing bowl); and a sprinkle of kosher salt over the formed haystacks. We formed the haystacks onto 3 parchment-lined quarter-pans, and we placed the pans in the freezer. (May 2020)

    Note: Once hardened, the chocolate coating (composed entirely of melted chocolate chips) was hard to bite into at times. The next time, we may add some almond or similar nut butter to make the coating more supple. A ratio of 10 oz melted chocolate chips and ½ cup almond butter would make sense, based on our prior recipe: https://piglettedc.tumblr.com/post/114621343681/chocolate-almond-butter-haystacks-combine-2-cups

    , , , , ,

  • We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we reduced the bean thread noodles from 200 g to 160 g dried (4 small bundles from an 8-pack). We also used ½ lb minced pork as a proxy for 1 cup. Second, we reduced the doubanjiang to 2 tsp from 1 Tbsp (3 tsp). Third, we added a few stalks asparagus, cut along a 1″ diagonal, sauteed just before we poured in 2 cups unsalted chicken broth. (May 2020)

    Note: This is a very flexible recipe. We have added some fresh enoki and bonapi mushrooms when available. (Feb. 2021)

    , , , , , ,

  • This is a kitchen sink recipe that uses banana as a binder in lieu of eggs and butter, plus chocolate chips, walnuts, and oats. We tried this recipe: https://cooking.nytimes.com/recipes/1012904-banana-everything-cookies?smid=ck-recipe-iOS-share We used 1 large, ripe banana. Instead of spraying the baking sheets with oil, we lined with parchment, which we then sprayed with corn oil. We found this recipe yielded 27 cookies. We forgot to slightly flatten the cookies before baking them, so we baked at 350 for about 14 mins. Then, following the instructions, we let cool on the baking sheets for 2 mins before transferring to a cooling rack. (May 2020)

    , , , , , , ,

  • This is a great pantry recipe. We used ¼ cup freshly grated parmesan instead of pecorino cheese and ¼ cup matzoh meal instead of bread crumbs. Details here: https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes?smid=ck-recipe-iOS-share When tossing the al dente pasta with the roasted tomatoes, we used about ¼ cup pasta water and 1 additional Tbsp olive oil. We also sprinkled with 1 tsp crushed red pepper. (May 2020)

    , , , , , ,

  • We made this recipe: https://piglettedc.tumblr.com/post/188332589976/spinach-lasagna-we-tried-this-mark-bittman-nyt Instead of 1 ¼ lb fresh spinach, we used 1 lb Brussels sprouts that we had trimmed, quartered, and roasted. We generally followed this Brussels sprout recipe but omitted salt and black pepper: https://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this While we love Brussels sprouts, we found the flavor overpowered the overall dish. A neutral vegetable like spinach is probably better. (May 2020)

    , , , , ,

  • Gremolata is an intoxicating combo of garlic, parsley, and lemon zest. We tried this recipe, and it was delicious: https://cooking.nytimes.com/recipes/12791-pasta-with-mushrooms-and-gremolata?smid=ck-recipe-iOS-share Our modifications: first, based on our pantry, we used 8 oz (½ lb) cremini mushrooms (instead of 1 lb mixed mushrooms), cut into ½” slices. We found the amount of mushroom to be sufficient. Second, we used 8 oz rigatoni instead of 12 oz farfalle. Third, we increased the garlic to 3 medium cloves and the zest of a whole lemon (not just 1 Tbsp). Despite the reduction in mushroom and pasta amounts, we kept the other ingredient amounts (e.g. parsley, wine, olive oil) the same as in the NYT recipe. Finally, at the end of cooking, we added only 2 Tbsp shredded parmesan (down from ½ cup) and juice from half a lemon for brightness. (May 2020)

    , , , , , ,

  • We tried this recipe from the Vegan Korean: https://thekoreanvegan.com/one-box-soon-tofu-stew/ This was a decent recipe, but it did not taste as authentic or as delicious as the Maangchi version we made a few years ago: https://piglettedc.tumblr.com/post/141869762066/korean-soft-tofu-stew-with-mushrooms-and-shrimp-in (May 2020).

    , , , , ,

  • First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2″x1″), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1″ thick). Toss with 1 Tbsp olive oil, black pepper, and Greek oregano (if desired). You will need two baking sheets (mainly because the mushrooms will emit liquid): oven-roast the cauliflower and mushrooms on separate baking sheets until browned, tossing midway. The mushrooms will take longer to roast (about 15 mins) than the cauliflower (about 12 mins). When roasted veggies are done, place them in a medium-sized bowl and set aside. In the meantime, boil ½ lb penne or similar pasta until almost al dente, then rinse, drain, and set aside. Third, heat a large (10″) straight-walled stainless steel pan on medium, add 3 Tbsp olive oil, ½ tsp crushed red pepper, and ¼ tsp salt until fragrant (about 1 min). Add 4 large bruised cloves of garlic, 2 Tbsp (this can be reduced to 1 Tbsp) capers (rinsed, drained, and patted dry), and 1 tsp (this can be reduced to ½ tsp) anchovy paste. Saute on medium-low heat until the garlic softens and the capers look almost crisp. Then fold in the roasted cauliflower and mushroom, and let cook on medium heat for about 2 mins. Then add the cooked penne, add 2 tsp olive oil, and saute for 1 min. Squeeze juice from 1 lemon and garnish with 1 Tbsp minced parsley. We liked this dish a lot; the roasted cauliflower and mushrooms provided umami and a meaty texture to the dish, and the overall flavors were well-balanced. (May 2020)

    , , , , , , , ,

  • During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over midway. Then we plated the roasted cauliflower, sprinkled leaves from one sprig thyme and a ¼ tsp kosher salt, and drizzled with ½ tsp toasted sesame oil. We served this with Hakka soy-braised chicken: https://piglettedc.tumblr.com/post/116249765491/hakka-soy-glazed-black-pepper-chicken-four. (May 2020)

    , , , , , ,