Blueberries and milk sprinkled with vanilla-infused sugar

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Blueberries and milk sprinkled with vanilla-infused sugar.  During my childhood, my mom loved having blueberries with milk - and lots of sugar.  I tried it this time with homemade vanilla-infused sugar (see recipe below), and it tasted great.  (Sept. 2013) Vanilla-infused sugar:  Place a whole vanilla pod in a seal-proof glass jar, then pour sugar in… Continue reading Blueberries and milk sprinkled with vanilla-infused sugar

Filipino salmon and white miso soup  

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Heat a medium pot and add 2 Tbsp neutral vegetable oil on medium heat. Saute chopped 2 onions and 8 cloves minced garlic.  Add 4 chopped tomatoes (or 28 oz canned chopped tomatoes, drained) and cook until wilted.  Deglaze with 2 cups white wine, increase heat until reduced by half.  Pour in 8 cups water,… Continue reading Filipino salmon and white miso soup  

Burmese banana and coconut milk custard (naypyew sa-nwin makin)

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Preheat oven to 350.  Blend 4 Tbsp unsalted butter (room temp) and ¾ cup sugar until creamy, then mix in 2 eggs. Fold in 6-7 mashed ripe bananas (here, a combo of Cavendish and apple bananas) and 1 can coconut milk (13.5 oz).  Mix in ½ cup flour to bind.  Pour mixture into a buttered… Continue reading Burmese banana and coconut milk custard (naypyew sa-nwin makin)

Colombian chicken and potato soup with whole corn (ajiaco), version 2

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I thought of my Colombian friend Laura while making this. Place a whole chicken in a stock pot with 12 cups water, 2/3 of a bunch of cilantro (tied with kitchen string), and 1 piece celery tied to 2 whole scallions (tops cleaned off) with kitchen string. Bring to a boil, then reduce to medium-low… Continue reading Colombian chicken and potato soup with whole corn (ajiaco), version 2

Italian chick pea and swiss chard soup

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Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch… Continue reading Italian chick pea and swiss chard soup

Barley pilaf with artichoke hearts and chick peas

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We first tried this recipe in 2007 when our friend Sandhya served it at a party. The recipe is here: https://www.food.com/recipe/barley-pilaf-with-chickpeas-and-artichoke-hearts-301799 Our modifications: first, we halve the amount of marinated artichoke hearts (to a 6 oz jar), drain, and slice them vertically in half. Second, for the pesto, we prefer Safeway private label brand or… Continue reading Barley pilaf with artichoke hearts and chick peas

Korean braised short ribs (kalbi jjim)  

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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)