Preheat oven to 400. Warm ¼ cup olive oil in a pan, then add 8 cloves of sliced garlic. Cook for 1 minute, being careful not to let garlic burn. Remove from heat, then add 1/3 cup dry white wine, the zest from one lemon, 2 Tbsp lemon juice, 4-5 sprigs each marjoram and thyme… Continue reading Lemon chicken breasts
Spanish potato and onion tortilla
Using a mandolin, thinly slice 3 peeled Yukon Gold potatoes, then pat well with paper towels and lightly salt. Heat ¼ cup (you can use less) olive oil in a large, heavy skillet, then add the potato slices. When partially cooked, add 1 sliced onion and let cook (stirring occasionally) until soft. Remove from pan… Continue reading Spanish potato and onion tortilla
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each olive oil… Continue reading Spiced marinated tomatoes
Seville-marinated carrots
When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
Mexican meatball soup (sopa de albondigas)
We made this version with minced buffalo meat. In a small pan, sauté 1 minced onion in a little olive oil until fragrant, then set aside to cool. In a mixing bowl, hand-mix 1 lb minced beef (here, buffalo), ¼ bunch minced cilantro, ½ cup uncooked long grain rice, 1 tsp each salt and black… Continue reading Mexican meatball soup (sopa de albondigas)
Chayote omelette
Peel one chayote, then cut into large matchsticks. Season lightly with salt and black pepper, then saute until lightly browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 eggwhites) over top, letting egg mixture set and brown on edges. Flip (here, I used a second saute pan) and let… Continue reading Chayote omelette
Korean-style rice ball (joo muk bap)
Inspired by my cousin Nam’s photo of a snack she recently enjoyed, I tried my hand at making joo muk bap (literally, fist rice because it is made by hand) withingredients I had in my pantry. Spread 2 cups cooked short-grain rice in a wide plate (I used an 8x8 baking dish), then season lightly with salt, Japanese… Continue reading Korean-style rice ball (joo muk bap)
Jicama omelette
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Burmese yellow pea and prawn soup
Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5… Continue reading Burmese yellow pea and prawn soup
Cooking Adventures 