-
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 tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1″ cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20 mins of the stew cooking. Third, we used 5 oz store bought fried red shallots/onions, so for step 5, we modified as follows: Heat 2 Tbsp vegetable oil in a low-walled Dutch oven. Add 2 Tbsp tomato paste and cook on low-medium heat until the paste color changes to brick color (about 2 mins). Add 2 Tbsp butter, 5 oz store bought fried shallots/onions, ¼ cup crushed dried Persian limes (about 3), and 1 tsp Persian Meat Spice (see Note below). We added the cooked beef mixture, including the broth (about 2.5 cups) and 2 dried Persian limes (lightly pierced and reconstituted in hot water for 5 mins – see Note 2 below). We covered and simmered for 20 mins, then added the parboiled yellow split peas to the stew. At this point, we found the stew too dry (all of the liquid had evaporated). We supplemented with an additional 1.5 cups beef broth (from Better Than Bouillon concentrate) and stirred the broth in over time, as needed. We covered and simmered for an additional 20 mins, and served over jasmine rice. We garnished with some fried shallots and parsley. We did not make the potatoes or Persian rice. (Apr. 2020)
Note: We made the Persian Meat Spice Blend by Persian Mama: https://piglettedc.tumblr.com/post/615857603207135232/persian-meat-spice-blend-we-tried-this-recipe-as.
Note 2: We found the stew needed more of the Persian lime flavor. We may double the amount of whole dried Persian limes to 4 next time.
-
We tried this recipe as a base for a Persian beef and yellow split pea stew (koresh ghymeh): http://persianmama.com/all-about-spices-2/ (Persian meat spice blend I). Combine the following: 2 Tbsp turmeric, 1 Tbsp ground cumin, 1 tsp crushed Bay leaf (about 1 medium leaf), and 1 tsp each ground black pepper, cayenne pepper (called “chili” in the recipe), ground coriander, garlic powder, ground ginger, and paprika. This yields 1/3 cup of dry spice.
-
This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates in a small pot, and add 1/3 cup water, 1/8 tsp cinnamon (we used Vietnamese), and 1/8 tsp dried ginger. Bring to a boil, then quickly reduce to a low simmer, cover, and let cook for 5 mins. Second, combine 4 large eggs, 4 tsp (1 Tbsp plus 1 tsp) milk, and 1/8 tsp salt. Mix with a fork or whisk until fluffy (or well-mixed; ours never got fluffy), then set aside. Third, melt 2 Tbsp (or slightly less) unsalted butter in a 9-10″ nonstick frying pan (we used an omelette pan) in low-medium heat. Add the dates (without the simmering liquid) to the pan and then saute on medium heat until slightly caramelized (about 2 mins). Evenly distribute the dates in the pan, then gently pour in the egg mixture. Let set (we gently pulled in some edges and let additional egg liquid fill in the gaps) for about 3 mins, and then gently fold in half. Continue cooking for another 30 seconds on each side, then transfer to a plate. Sprinkle some cinnamon (about 1/8 tsp), then serve. We enjoyed this with some leftover Persian bread (similar to naan). (Apr. 2020)
-
We tried this recipe from Madhur Jaffrey’s World Vegetarian cookbook: first, peel 2 lb (about 4) purple topped turnips, cut into 1.5 inch pieces (vertically cut in half, then each half into 2-4 thick chunks). Second, heat 2 Tbsp peanut or corn oil in a large wok, then add the turnip chunks on medium-high heat. Saute the turnips until nicely browned (about 5 mins). Third, add 1 cup vegetable (or chicken) broth, 1 Tbsp sugar, and 2 Tbsp tamari soy sauce. Bring to a boil, then lower to a simmer and cover. Let simmer for 15 mins, stirring occasionally, and then serve as a side dish. (Apr. 2020)
-
We accidentally purchased pre-cut tofu (cubed extra firm tofu in 2″ dice), so we tried making it crispy. We followed this recipe generally, except we increased the oven temp to 425: https://www.gimmesomeoven.com/baked-tofu/ Because we planned to use this as a neutral topping for Japanese curry rice, we omitted seasonings and used only cornstarch and olive oil. (Apr. 2020)
-
Based on our pantry, we experimented with a basic frittata recipe (see below). Directions: first, preheat oven to 375. In a medium mixing bowl, combine 6 large eggs with ¼ cup half and half (we used 2 Tbsp light whipping cream and 2 Tbsp 1% milk). Stir in 4 oz shredded cheddar cheese and set aside. Second, peel and shred 2 large Russet potatoes; we used a traditional cut shredding size (yielding wide and flat strands, like linguine), and set aside (see Note below). Third, heat 1 Tbsp a 10-inch cast iron pan on medium heat, then add 2.5 oz finely diced or shredded prosciutto. Saute until slightly crisp (about 2 mins), then add the shredded potato. Gently mix and let the potatoes cook halfway (about 4 mins). Fourth, pour the egg-cheese batter over the potato-prosciutto mixture. Season lightly with black pepper. Lightly drizzle the inner perimeter of the pan with 1 Tbsp olive oil, and use a rubber spatula to trace the perimeter (this is to mitigate the egg mixture sticking to the pan). Fifth, thinly slice a medium tomato (we used vine-ripe) crosswise into ½-inch slices. Place the tomato slices in a single layer on top of the uncooked frittata mixture, then sprinkle with 2-3 oz shredded cheddar. Finally, place in preheated oven and bake at 375 until frittata is fully set (about 18 mins). Place under broiler (set on low) until cheese is slightly browned. Remove from oven, let set on stovetop for a few minutes, then serve. (Apr. 2020)
Note: Because we shredded potato by hand, it yielded some liquid that made the end result less crispy. The next time, we will try drying the shredded potato with paper towels to make the shreds bone-dry before adding to the pan.
-
Orecchiette with kale and cannelloni beans. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We modified the ingredients based on our pantry: first, kale instead of broccoli rabe, cannelloni beans instead of chick peas, and chicken broth instead of white wine. For the sausage, we used a mix of sweet and hot Italian sausage. (Apr. 2020)
-
We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the salt that the recipe called for. At the end of cooking, we found the sauce thin and lacking depth. We added about 1 Tbsp each apple cider vinegar and red wine vinegar, 1 Tbsp Better Than Bouillon vegetable broth concentrate (for umami), 1 tsp white sugar, and ¼ cup fried shallots. We served this with long grain white rice. (Apr. 2020)
-
During the pandemic, we tried to make charoset based on our pantry. We generally followed this recipe: https://www.yummly.com/recipe/Basic-Charoset-511621 Our modifications: first, we used a mix of Fuji apple and Anjou pear, and we left the skin on. Second, in lieu of the 1 Tbsp each sweet red wine and honey, we used 2 Tbsp pomegranate molasses. Finally, we used brown sugar instead of white. (Apr. 2020)
-
We bought 1 lb of fresh baby spinach, but we don’t have an immediate use for it. We tried this simple blanching method: http://beyondwonderful.com/how_to/preparing/blanch_spinach.htm After plunging the cooked spinach in a large bowl of ice water, we moved it to a large wire mesh colander to drain for 30 mins. After that, we manually squeezed water out of the spinach and then placed it, in quarter sized bags, in the freezer. (Apr. 2020)
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Cooking Adventures 