Preheat oven to 450. Melt 1 tsp butter in a 6 inch cast iron pan, then place a single layer of semi-sweet chocolate chips, topped by a single layer of mini-marshmallows. Bake in oven until marshmallows are toasted (about 4 mins), then serve with graham crackers. Recipe athttp://www.thrillist.com/recipe/nation/skillet-s-mores-dip-thrillist-recipes (June 2015)
Polish stuffed cabbage leaves (galumpki)
Recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/stuffed-cabbage-with-tomato-sauce-recipe-2011549.amp We used red cabbage instead of savoy, which required us to parboil the head of cabbage in order to loosen the tightly wrapped leaves. Before parboiling the cabbage head, we cut off the base and then use a melon baller and a small knife to remove the core from the head; this… Continue reading Polish stuffed cabbage leaves (galumpki)
Japanese-style white miso marinated grilled salmon
Recipe from Bobby Flay here: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe.html. We also heated the remaining marinade with a splash of sake and served the strained sauce on the side. (June 2015)
Simply dressed tomatoes
Slice tomatoes (any type will do), drizzle with Marukan seasoned rice vinegar or balsamic vinegar (here, pomegranate and quince-infused white balsamic) and olive oil, then sprinkle with salt and black pepper. Garnish with sliced, seeded jalapeños, if desired. Recipe inspired by my friend Amy. (Nov. 2014)
Bell pepper egg-in-a-hole
Recipe here: http://simmerandboil.cookinglight.com/2015/03/07/bell-pepper-egg-in-a-hole/ (June 2015)
Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set… Continue reading Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt… Continue reading Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add… Continue reading Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Asparagus soup
This soup tastes creamy, but it actually is dairy-free. This recipe is courtesy of my friend Karen. Clean and trim 1 bunch asparagus, then cut into 2 inch pieces and set aside. Heat 2 Tbsp olive oil in a wide-bottomed pot (I like a 6 quart Dutch oven), then add 2 chopped leeks (whites only)… Continue reading Asparagus soup
Korean seasoned acorn jelly (dotorimuk muchim)
I simplified this recipe from Maangchi: http://www.maangchi.com/recipe/dotorimukmuchim. I used store-bought acorn jelly, cut it into bite sized pieces, and then tossed with 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ½ tsp sugar, a few minced garlic cloves, and 1 tsp sesame seeds. Garnished with 1 tsp chopped scallion greens. (June 2015)
Cooking Adventures 