This marked my first time making this dish and using a new kitchen appliance (food processor). First, soak 2-3 lb beef short ribs (about 6 ribs) in water for a few minutes, then pat dry. Score the fleshy part of each rib, then set aside. Second, make the marinade: using a food processor, blend 1… Continue reading Korean braised short ribs (kalbi jjim)
Dutch apple pancake
Preheat oven to 500. Peel, core, and thinly slice 2 large (or 3 small) apples (here, Gala). Heat 4 Tbsp unsalted butter in a large (10") cast iron skillet, then saute the apple slices in it until soft. Separately, mix together ½ cup flour, ½ cup milk, and 3 eggs. Pour the batter over the… Continue reading Dutch apple pancake
Braised cauliflower with anchovies, garlic, and white wine
I love cauliflower, and I was eager to try out a new recipe. This one is from BestAmerican Side Dishes by Cook’s Illustrated. (Oct. 2013)
Beef kabob with onion-herb marinade
This recipe is from Feast from the Mideast by Faye Levy. (Oct. 2013
Italian-style eggs in a nest
I woke up with a sudden craving for this breakfast dish from a scene in the film, Moonstruck. It involves two components: marinara sauce and an egg fried in a slice of bread. First, the marinara sauce: I had to improvise here with whatever we had in our pantry and balcony garden. Heat olive oil in a… Continue reading Italian-style eggs in a nest
Curried acorn squash seeds
I saved all of the seeds from our recent acorn squash dishes, making sure they were removed from membranes and as dry as possible (I let them air-dry overnight and then set at 200 in the toaster oven for about 10 minutes). Toss the dried acorn squash seeds (equivalent to the seeds from one whole… Continue reading Curried acorn squash seeds
Mrs. Tasca’s pumpkin nut bread
Preheat oven to 350. Combine 3 cups sugar, 1 cup neutral vegetable oil, 4 eggs, 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp allspice, ¼ tsp nutmeg, 1/8 tsp cloves, and 1 tsp salt. When well-mixed, use an electric blender to fold in 1 cup canned pumpkin, 2/3 cup water, 2 tsp baking soda,… Continue reading Mrs. Tasca’s pumpkin nut bread
Roast acorn squash with maple glaze
Preheat oven to 425. Clean, halve, and remove seeds from 2 acorn squash. Place acorn halves on a cookie sheet, cut side up. Separately, mix 2 Tbsp each brown sugar, maple syrup, and olive oil. Spoon the mixture onto the cut portion of each squash half (the mixture likely will pool in the hollow). Bake… Continue reading Roast acorn squash with maple glaze
Italian rustic vegetable, sausage, and polenta soup
Saute 2 hot Italian chicken sausages (casings removed) with some olive oil in a large Dutch oven, breaking up into pieces. When sausage is browned, remove and set aside. Using the same pot, add 2 onions (chopped), minced garlic, several sprigs thyme, 4 sage leaves (julienned), and 2 carrots (chopped). Season with a little salt… Continue reading Italian rustic vegetable, sausage, and polenta soup
Pumpkin pie
I’m not much of a baker, but my husband loves pumpkin pie, so I decided to try out a recipe. I used a pre-made crust as a shortcut. Preheat oven to 425. Combine ¾ cup brown sugar, 1 ½ tsp cinnamon, ½ tsp each ginger and allspice, ¼ tsp nutmeg, ¼ tsp salt, and 1/8… Continue reading Pumpkin pie
Cooking Adventures 