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 tried this Smitten Kitchen recipe: http://smittenkitchen.com/2010/10/spiced-applesauce-cake/ We used an 8″ round cake pan instead of square. (Jan. 2019)

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  • We loosely followed this recipe: https://futuredish.com/rice-egg-bowl/ Our modifications: first, we doubled the recipe to 4 eggs, 2/3 cup water, and 1 cup cooked rice. Second, we skipped the vegetables and soy sauce. We added 3 cooked bacon strips, crumbled (setting aside ¼ strip for garnish) and freshly ground black pepper. Third, at the end of the first 3 mins of microwaving, we stirred the egg mixture and topped with ¼ cup shredded cheddar. At the end of the final 3 mins, we found the cheese overcooked, so we may reduce to 2 mins in the future. Finally, we garnished with an additional 1 Tbsp shredded cheddar and the bacon garnish. We found this dish relatively tasty but overcooked (6 mins total was too long) and a little salty. We also might prefer this dish if the cheese were cooked as part of the egg mixture rather than sprinkled on top. (Jan. 2019)

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  • Oven roasted Macau turmeric ginger chicken. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1018466-turmeric-chicken

    Our modifications: first, we added 3 cloves crushed garlic to the marinade. Second, we accidentally used rice vinegar (Marukan green label) instead of rice wine (such as Shaoxing); we also added all of it (¾ cup per recipe) to the marinade instead of using only ½ cup for the marinade and reserving the additional ¼ cup for the sauce (see Note below). correct that mistake, we added 1 tsp sugar to the marinade. We also patted down each chicken piece before placing, skin side down, on an oiled rack and lightly sprinkled each piece with a dash (1/8 tsp) mild curry powder. Third, because we had one 4 lb bone-in, skin on chicken cut into serving pieces we doubled the marinade and used two rimmed baking sheets (lined with foil and then with an oiled baking rack placed inside). However, midway through cooking, we found too much oil splattering from both trays, so we replaced one tray with clean foil and then placed all of the chicken pieces on a single tray. Fourth, to accommodate the larger pieces (such as breast, which were halved horizontally) and to concurrently roast broccolini (see http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450), we baked at 400 for 15 mins and then increased the temp to 425 for the remaining 35 mins (for a total cooking time of 50 mins). We finished the chicken with a few minutes under the broiler (low setting) to brown the skin. Finally, we found that the sauce reduced adequately in a saucepan, so we skipped the cornstarch. (Jan. 2019)

    Note: Here is how we will distinguish rice wine from rice vinegar in the future: https://skillet.lifehacker.com/rice-wine-rice-wine-vinegar-rice-vinegar-whats-the-1686638051

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  • We tried this recipe: https://www.dinneratthezoo.com/pear-custard/ We had only three red pears, so we also used a Fuji apple. We peeled, cored, and thinly sliced all four pieces of fruit and placed them in a lightly oiled cast iron pan. We then poured the custard batter over the sliced pears and apple. Even after 45 mins at 350, the batter had not fully set and butter seeped out (see Note below). We increased the oven temp to 400 and baked until set (about 8-10 more mins), then sprinkled with powdered sugar. (Dec. 2018)

    Note: Our butter, while melted, had started to separately into ghee and solids while we were preparing the batter. The next time, we will make sure our butter is fully melted.

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  • We tried this keema matar recipe from Shubhra Ramineni’s Entice with Spice cookbook, except that we substituted minced bison for minced lamb. First, using a high-walled stainless steel skillet, turn on medium heat without oil and then add 1 lb minced lamb (here, minced bison). Saute until browned, then drain the fatty liquid (it will be about ¼ cup) and discard the liquid. Scoop out the cooked minced meat and set aside in a bowl. Wipe out the skillet. Second, add 2 Tbsp neutral vegetable oil on medium heat, then when shimmering, add 1 dried finger-length chili pepper (we used a frozen dried one and removed the seeds), torn into 2-3 pieces, then add ½ tsp each cumin seeds and black mustard seeds, sautéing frequently until cumin seeds turn brown and mustard seeds pop (about 10 seconds). Quickly add 1 Tbsp each minced garlic and microplaned ginger, 1 small onion (diced), ½ cup green peas (we used frozen), and 2 fresh finger-length chili peppers, cut in half lengthwise (we used 2 frozen, seeded jalapeño pepper, cut into ¼” half-moons). Stir to combine and saute until onion turns translucent (about 5 mins). Add the cooked minced meat, ¼ tsp turmeric, ½ tsp cayenne (we reduced to ¼ tsp – see below), 1 ¼ tsp salt (we reduced to ½ tsp), and 4 tsp (1 Tbsp + 1 tsp) garam masala, and 6 large, chopped fresh mint leaves. Cover and cook, stirring every minute or so, for 3 mins. Because we used bison, we found it too dry and stirred in 1 tsp neutral vegetable oil. We still found this dish delicious, but too spicy even with the reduced amounts of cayenne and salt. We may reduce the cayenne to 1/8 tsp. This is our favorite keema matar recipe to date. (Dec. 2018)

    We served this dish with basmati rice and peas, rice cooker style: http://piglettedc.tumblr.com/post/140123915651/cumin-infused-basmati-rice-with-peas-rice-cooker

    Note: We tried this recipe using minced turkey, and it was very flavorful. Instead of cayenne, we used ground Kashmiri pepper (a low-heat red pepper). This is our favorite keema recipe for poultry b/c the complex spices hold up well despite the milder flavor of the protein. (Aug. 2023)

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  • Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots (peeled and roughly cut), and 12 cups water. Once the pressure cooker reached high pressure, we cooked at steady pressure for 30 mins and then followed the natural release method to let the broth flavors develop. Second, using a hand strainer, we discarded the ginger and onion. We also removed the chicken parts and then carefully removed the meat, discarding the skin and bone. Third, we ladled out 6 cups of the chicken broth into a smaller pot, seasoned with a dash of salt (½ tsp) and a generous amount of black pepper (2 tsp), brought to a boil, and then reduced to a simmer. We then added 2 rice cooker cups (the next time, we will reduce to 1 rice cooker cup) uncooked jasmine rice to the broth (at a gentle boil), covered, and cooked on a simmer until tender (about 15 mins). Fourth, we cleaned and trimmed 4 celery stalks and thinly sliced them on a diagonal (¼” slices) and then set aside. Around 10 mins after the rice started cooking in the broth, we added the celery slices and the chicken meat (about ¼ cup) to the pot. Once the rice was tender, we removed from the heat and seasoned to taste with fish sauce (1 tsp). At the end of cooking, we found the rice absorbed more liquid than expected, so we added more broth (about 2 full ladles, or 1 cup) to the rice soup to make the consistency soupier. As the rice continued to absorb liquid over time, we eventually used up all of the remaining broth. (Dec. 2018)

    Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.

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  • This recipe reminds me of a delicious mushroom pasta dish I tried in Milan in the 1990s. The pasta is cooked, risotto-style, in unsalted chicken stock (there is no cream), in ½ cup liquid intervals. https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms We used 2 cups total shiitake and crimini mushrooms, stems off and tops thinly sliced. We used about 3 cups stock and it took about 15 mins to cook the pasta. We added the chicken midway. (Dec. 2018)

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  • We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, using a mortar and pestle, smash 6 large cloves garlic with ½ tsp kosher salt into a paste, then set aside. Second, using a large, high-walled stainless steel pan, heat 3 Tbsp olive oil on medium heat. Add the garlic paste and saute until softened (about 30 seconds). Third, increase heat to medium high, then add 1.5 lb boneless, skinless chicken breast (2 pieces), cut into ¾ inch dice. Spread the chicken pieces in a single layer, then sprinkle with 1 Tbsp coriander, ¼ tsp cayenne pepper, and ¼ tsp salt. Saute to coat chicken with the dry mixture, then cover and cook at medium-high heat for 10-12 mins (stirring occasionally) until lightly browned; the chicken pieces may emit liquid. Fourth, uncover and cook for a few mins more, stirring occasionally, until liquid has evaporated, chicken has cooked through and is nicely browned. Finally, serve with pita bread, hummus and a variety of fresh vegetables such as diced tomato, a handful of red radishes cut into half-moon slices, and ¼ to ½ bell pepper. (Dec. 2018)

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  • We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us. First, preheat the oven to 400. Second, make the kofta by combining 2 lb minced beef, 2 Tbsp olive oil, 1 small minced onion, 2/3 of a bunch(about 1 cup) minced parsley (leaves and tender stems only), 1 Tbsp water, 1 Tbsp salt (we reduced to 1 tsp), and 2 tsp black pepper. Mix well, then flatten in an even layer in a 9×13″ baking dish (no need to oil the dish, as I learned). Score the beef with your fingertip with 3 lengthwise lines and 8 crosswise lines. Drizzle with 2 additional Tbsp olive oil (see Note 1 below). Bake uncovered for 18-20 mins. Third, while the kofta bakes, make the sauce: combine 3 Tbsp each pomegranate molasses and tahini with ½ cup water until smooth (see Note 2). Fourth, remove the kofta from the oven. You will see a pool of oil; remove almost all of it (we left 2 tsp). Break up the kofta into pieces along the scored lines, then pour the pomegranate-tahini sauce overtop. Return to oven and bake an additional 10-15 mins. Garnish with minced parsley and serve with hummus and pita. (Dec. 2018)

    Note 1: After the initial 18-20 mins of baking, we were surprised to see the beef swimming in so much oil, particularly since we used lean beef and bison. We may reduce the olive oil in the beef mixture from ¼ cup (4 Tbsp) to 2 Tbsp total (1 Tbsp in the mixture, 1 Tbsp over the scored minced beef).

    Note 2: We found the sauce slightly too sweet. Perhaps we will reduce the molasses from 3 Tbsp to 1.5 to 2 Tbsp.

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  • We made this ad hoc: wash, squeeze dry, and chop ½ bunch parsley. Wash and dice one medium tomato. Dice ½ bell pepper. Wash and trim 3-4 red radishes, then cut into ½ inch half-moons. Place each vegetable in a row on a flat round bowl. Squeeze the juice of one lemon overtop, drizzle with a little olive oil, and lightly season with salt and black pepper. We served this with a heavy Middle Eastern meal that already had tahini. (Dec. 2018)

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