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 recipe, which calls for matzoh farfel (3 sheets matzoh broken into 2 inch pieces): http://allrecipes.com/recipe/231328/savory-rosemary-garlic-farfel-kugel/ Our modifications: first, we used shallots instead of onion. Second, we added some chopped sage in addition to a few chopped rosemary needles (about ½ tsp each). We made this for a belated Rosh Hashanah celebration. (Sept. 2017)

    Note: We found this dish a little bland. Unlike other kugels, it was dense and flatter than expected, perhaps due to the absence of ricotta cheese or sour cream. It was, however, a good foil for our highly flavored main dish (tzimmes) in the same way a neutral, underseasoned starch (like a baked potato) would be.

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  • We followed this Joan Nathan recipe: https://www.google.com/amp/s/recipes.sparkpeople.com/recipe-detail-amp.asp%3frecipe=1233053 Our modifications: first, we used beef flank and increased the amount to 1.5 lb. Second, rather than dicing the carrots, we cut them into large, 3-inch long diagonals. We also cut each peeled sweet potato into 6-8 wedges (cutting in half crosswise and then cutting each half into 3-4 wedges). Third, we added 4 oz tart dried cherries in addition to the 8 oz prunes called for in the recipe. We made this dish for a belated Rosh Hashanah celebration. (Sept. 2017)

    Note: We mounded the shredded potato-onion-matzoh mixture as directed in the recipe, but we found this led to uneven cooking, with the inside of the mound undercooked. The next time, we may spread the mixture in a thin, even layer along the bottom of the oil-sprayed casserole dish. Or else perhaps we will use an oven-ready Dutch oven instead to retain more heat (and thus cook the potato mixture more). Another option may be to form the mixture into small dumplings and disperse them throughout the stew. And finally, the simplest and most satisfying option may be to omit the potato-matzoh mixture entirely and make only the beef, root vegetable, and dried fruit stew.

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  • We tried this recipe for a walnut cake soaked in lemon-infused honey syrup:  http://www.food.com/recipe/greek-honey-cake-428671 Our modifications: first, we baked this in an 8×8 (instead of 9×9) square baking dish. Second, for the batter, we added zest from one whole orange rather than just 1 tsp zest. Finally, for the syrup, we increased the lemon juice to the juice of one lemon rather than just 1 tsp lemon juice. We made this as a dessert for Rosh Hashanah. (Sept. 2017)

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  • Details here: https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/passover-party-snack-mix/amp For the nuts, we used 1 cup each walnuts, almonds, and shelled pistachios. We baked it for 42 mins and found it slightly overdone; we recommend baking for 40 mins or less and not worrying if the caramelization is complete. (Sept. 2017)

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  • We loosely followed this recipe: http://damndelicious.net/2016/06/12/guacamole-breakfast-sandwich/ Our modifications: first, we used precooked bacon, which we microwaved for 1 min. Second, we made scrambled eggs (2 egg whites, 3 eggs, and a dash of milk cooked on low heat in a buttered teflon pan) instead of frying them. Third, we made guacamole (see http://piglettedc.tumblr.com/post/148260873751/simple-guacamole-recipe-here) but omitted tomato. Fourth, we used frozen sliced ciabatta, which we toasted in the toaster oven. Finally, we made only a single layer sandwich instead of double decker. (Sept. 2017)

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  • We tried this recipe based on our pantry: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html
    Our modifications: we used 2/3 lb sliced Whole Foods pain de campagne (country bread), which we cut into bite-sized pieces. After lightly coating them with olive oil, we sprinkled about 1 tsp dried Greek oregano before toasting in the oven (at 400 for 7-10 mins, turning over once). Second, we used 3 vine-ripened medium tomatoes (see Note below) and 3 tiny cherry tomatoes (the latter from our balcony garden). Fourth, we used a mix of white and red wine vinegar (1 Tbsp each), reduced the olive oil to 2-3 Tbsp, and omitted the fresh basil. Finally, while tasting the dressing, we found it a little sour, so we added 1 tsp sugar and about 2 tsp fruit-infused white balsamic vinegar. (Sept. 2017)

    Note: We later learned that coring the tomato (removing the liquidy seeds) before chopping creates a better texture for the salad. It’s less soggy. (June 2020)

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  • This recipe is from my step-MIL, who applied a Provencal flavor profile to a traditional Italian dish. Preheat oven to 400. Using 8 large raw Italian mild pork sausages (see Note below), prick each sausage with a fork (three times on top and on bottom). Cut one yellow and one red bell pepper in half vertically, then cut half of each pepper into ½” vertical slices (set aside the remaining half of yellow and red bell pepper for a separate use). Slice 6 shallots into ½-¾” vertical slices. Lightly coat the bottom of a large (14″) baking dish with olive oil, then sprinkle 1 ½ tsp each fresh rosemary leaves, fresh thyme leaves, and dried Greek oregano, and 1 tsp dried fennel seeds. Place the sausages in a single layer in the baking dish, then surround with the pepper and shallot slices. Drizzle the sausage and bell pepper mixture with 1 Tbsp balsamic vinegar and 1 Tbsp olive oil, then sprinkle with an additional 1 ½ tsp rosemary, thyme, and Greek oregano, and 1 tsp fennel seeds. Oven-roast for 30 mins, then turn over sausages to brown on both sides. (If too much liquid has leaked into the baking dish, sop up all but 2 Tbsp of the braising liquid, then drizzle with an additional 1 Tbsp each olive oil and 1 Tbsp balsamic vinegar.) Oven-roast until sausages are browned and fully cooked (about 30 more mins). Serve immediately. We enjoyed this with slices of crusty French country bread. (Sept. 2017)

    Note: We recommend Whole Foods mild Italian pork sausage. We used four WF mild Italian pork sausage and four WF mild Italian chicken sausage, but we found the chicken leaked out too much liquid (which can cause the sausages to steam rather than brown) and came out dry.

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  • We made my beloved grandmother’s recipe for Korean thinly sliced beef. Prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼” crosswise slices), 1 chopped scallion (which we omitted), 2 Tbsp toasted sesame oil, and 1 ½ tsp black pepper. Marinate 1 lb thinly sliced raw beef (we used a thinly sliced ribeye called Trader Joe’s Shaved Beef Steak) in the marinade for 30 mins at room temperature.

    Preheat broiler to low, then line a rimmed baking sheet with foil (see Note below). Place a wire rack on the foil-lined sheet, then spray the top surface of the rack with canola oil. Place the marinated ribeye in a single layer on the oiled wire rack. Place the baking sheet (in which the oiled wire rack sits) on the top oven rack, about 4 inches from the broiler. Broil until browned (about 2-3 mins), then gently flip each piece and brown the other side. Serve immediately. We served this with rice, crispy oven-baked tofu, and kimchi. (Aug. 2017)

    Alternate method: heat a lightly oiled wok on medium-high heat, then pan fry until caramelized and fully cooked. Take care not to crowd the wok, so cook in batches. Serve immediately.

    Note: As my friend Dora pointed out, it is important to use a baking sheet with a rim to capture excess dripping from the beef. (June 2018)

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  • We tried this recipe, which offered a healthier version of pan-fried tofu: https://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/ Our modifications: first, we used Trader Joe’s firm (not extra firm) tofu. After pressing water out for 30 mins, we also used a paper towel to gently squeeze water out of each piece before tossing in olive oil. Second, we seasoned with a little kosher salt rather than with tamari. Finally, we used cornstarch instead of arrowroot powder to coat the tofu. (Aug. 2017)

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  • We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10″ cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients in a medium mixing bowl: 2 cups stone-ground yellow corn meal, 1 tsp baking soda, and 1 tsp salt. Separately, mix together the following wet ingredients: 2 cups buttermilk (see Note below), 2 eggs, and 1 Tbsp neutral vegetable oil. Carefully fold the wet ingredients into the dry ingredient mixing bowl; do not overmix. Carefully stir in 1 Tbsp honey and 1 cup corn kernels (we used frozen); these two ingredients were our modification. Pour the mixture into the heated pan and then bake until golden brown and crusty at the edges (about 25 mins). We found this cornbread to be hearty and dense, probably due to the absence of wheat flour, and not sweet despite the honey. I think we prefer lighter versions. (Aug. 2017)

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