Recipe here: http://www.foodnetwork.com/recipes/honeydew-and-cantaloupe-in-vanilla-lime-syrup-recipe.html (Sept. 2015)
Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
I love Maangchi‘s original recipe from 2011, which is now available only on video now: https://youtu.be/WuNrLgh2Vw0?si=DgqBSTmaXmOdFyAt The ingredients are: 1.5 cups chicken broth, 3 eggs + 1 egg yolk, 1 chopped scallion, and 1 tsp fish sauce. I use the smallest burner on my range to prevent the temperature from getting too high. I have… Continue reading Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
Korean spicy cucumber side dish (oi muchim)
Recipe from Maangchi here: http://www.maangchi.com/recipe/oi-muchim. I added some extra sugar. (Sept. 2015)
Korean dried pollock and radish soup (bugeo guk)
This utilizes air-dried pollock fish filet and daikon radish (here, white baby turnips and purple topped turnips). This soup is light, flavorful, and refreshing. Recipe from Maangchi here: http://www.maangchi.com/recipe/bugeoguk (Sept. 2015)
Watermelon and cantaloupe salad with spearmint vinaigrette
Recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/watermelon-and-cantaloupe-salad-with-mint-vinaigrette-recipe.html We used two lemons to make the ¼ cup of lemon juice and added lemon zest. (Sept. 2015)
Watermelon and jicama salad with citrus notes
Bobby Flay's recipe is here: http://www.foodnetwork.com/recipes/bobby-flay/jicama-and-watermelon-salad-recipe-1941006.html?soc=itksocialsharedefault%7Cios%7Cp. Although the recipe called for only 1 tsp each of orange and lime zest, we used all zest from one orange and two limes. We also used about 1 cup jicama to 4 cups watermelon. We will garnish with spearmint later. (Sept. 2015)
Iced cantaloupe soup with jalapeño and basil
This was a refreshing summer soup that nearly broke my food processor, but the flavor was great. Recipe from the Splendid Table: http://www.splendidtable.org/recipes/iced-cantaloupe-soup-with-jalapeno-and-basil (Aug. 2015)
Indian stuffed and sautéed okra
First, combine 2 ¾ tsp each turmeric and black pepper, 1 ¾ tsp salt, and 1 ¼ tsp cayenne in a small bowl. Second, wash and trim 1 lb okra. Carefully cut a slit into each okra pod, then using a teaspoon, gently stuff each okra pod with the seasoning mix (about 1/8 tsp per… Continue reading Indian stuffed and sautéed okra
Indian sweet and spicy butternut squash
Peel a butternut squash (about 2 lbs), then cut into 1-inch chunks and set aside. Heat 4 Tbsp oil in a Dutch oven, then add ½ tsp cumin seeds. When seeds start to pop, add the squash chunks, ½ tsp salt, and a ¼ tsp each turmeric, cayenne, and freshly ground black pepper. Stir to… Continue reading Indian sweet and spicy butternut squash
Indian spiced fruit salad (fruit chaat)
This is a simple salad of various fruits cut into bite-sized pieces (here, 3 small guavas, a red delicious apple, a red pear, a plum, 1 cup red grapes, and 1 banana) tossed with the juice of one lime, ½ tsp salt, and ¼ tsp each cayenne and black pepper. The addition of savory spices… Continue reading Indian spiced fruit salad (fruit chaat)
Cooking Adventures 