Combine the following: 1 ¼ lb minced pork, 2 chopped scallions, 1 minced garlic clove, 30 water chestnuts (diced), 1 tsp microplaned ginger, 1 Tbsp each soy sauce and cooking sherry, and 1 large egg (beaten). Slowly add enough cornstarch, 1 Tbsp at a time (and up to 3 Tbsp) to bind the meatball mixture.… Continue reading Shanghai Lion’s Head (Chinese pork meatballs with bok choy)
Burmese jackfruit curry
Saute 1 diced onion, 2-3 cloves minced garlic, and 1 tsp microplaned ginger in a little oil (1-2 tsp). When fragrant, add 1 chopped medium tomato, 1 can (5 oz) chunk tuna (drained), 1 tsp paprika, and ½ tsp turmeric. Saute until tomato has wilted, then add 1 can (10 oz) unripe jackfruit (drained and… Continue reading Burmese jackfruit curry
Artichoke and cannelini bean salad with tuna
Combine 15 oz cannellini beans (drained and rinsed), 12 oz marinated artichokes (drained and rough-chopped), and 5 oz tuna (drained) with 2 chopped celery stalks, ¼ chopped Italian parsley, 1 Tbsp chopped shallot, 3 Tbsp olive oil, and the juice and zest of 1 lemon. Toss lightly, then season with salt,pepper, and a little crushed red pepper. Serve over… Continue reading Artichoke and cannelini bean salad with tuna
Chinese stir-fried snow pea shoots
Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Buttermilk roast chicken drummettes and wings
We made this for gameday. Marinate 3 lbs chicken (here, wings and drummettes) in 2 cups buttermilk, ¼ cup neutral oil, 5 cloves garlic (peeled and bruised), 1 Tbsp kosher salt, 1 Tbsp freshly ground black pepper, 1 tsp cumin, 1 Tbsp maple syrup, and a dash of marash pepper flakes. Let marinate overnight. Preheat… Continue reading Buttermilk roast chicken drummettes and wings
Chinese bean thread noodles with enoki mushrooms
I love enoki mushrooms, and when I saw them at H-Mart this weekend, I decided to make this dish. Once you prep all of the ingredients, the cooking time is quite short. Soak 2 oz dried black mushrooms in warm water; when soft, drain and cut into slices. Separately, take a package (about 14 oz)… Continue reading Chinese bean thread noodles with enoki mushrooms
Vietnamese bittersweet caramel sauce (nuoc mau)
We made Andrea Nguyen’s recipe: https://www.vietworldkitchen.com/blog/2007/10/caramel-sauce.html Before you try making this, make sure you have a clean sink that you can fill with water. (Mar. 2014) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cinnamon pear tea bread
Cream 1 stick butter (room temperature) and 1 cup sugar, then add 2 large eggs and 1 tsp vanilla extract until lightly beaten. Separately, sift together 2 cups flour, 1 tsp each baking powder and baking soda, 1 tsp cinnamon, and ½ tsp. Little by little, fold the dry mixture and 1 cup sour cream (here, 7 oz plain… Continue reading Cinnamon pear tea bread
Carrot cake
This was my first attempt making carrot cake, which is one of my husband's favorite desserts. Recipe is here: http://busycooks.about.com/od/sheetcakes/r/bestcarrotcake.htm (Apr. 2014)
Chicken saltimbocca
Cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 cutlets. Sprinkle lightly with salt, then place 3 fresh sage leaves on the top of each cutlet. Separately, line up 4 thin slices (2 oz total) of pancetta (or prosciutto de Parma) and slice in half, lengthwise. Wrap each chicken breast with 2 pancetta strips each, securing… Continue reading Chicken saltimbocca
Cooking Adventures 