I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up… Continue reading Banana-egg pancakes (gluten free)
Hainanese poached chicken with tomato and cucumber garnish
Place a whole chicken (skin on, about 4 lb) in a large Dutch oven, pour in enough water to just cover the chicken, and add a sliced onion, 8 whole garlic cloves, 2 large knobs ginger (bruised with skin on), 15 whole black peppercorns, 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp Maggi… Continue reading Hainanese poached chicken with tomato and cucumber garnish
Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
This recipe is loosely based on a recipe from Zuppa by Anne Bianchi. Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots. When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds,… Continue reading Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
Roasted parsnips and fennel with store-bought rotisserie chicken
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Burmese golden chicken noodles (nang-pyar thoke)
This recipe is from my friend Juju, who made it a few weeks ago. Here, I modified slightly based on ingredients I had on hand, and my penchant for marinating meats before cooking them. Marinate 1 lb boneless chicken thighs (cut into bite-sized pieces) in 1 ½ Tbsp paprika, 1 ½ tsp cayenne, ¾ tsp… Continue reading Burmese golden chicken noodles (nang-pyar thoke)
Brazilian chicken and rice soup with hearts of palm
Heat 1-2 tsp oil in a stock pot, then add 1 diced onion, 2 cloves minced garlic, 2 serranos and 2 jalapenos (seeded and sliced), 1 tsp allspice, and ½ tsp cayenne pepper. When fragrant, add ½ cup uncooked long-grain white rice, 9-10 cups chicken stock, and 13 oz can of coconut milk (here, I used light). Bring to… Continue reading Brazilian chicken and rice soup with hearts of palm
Chinese minced chicken in lettuce cup (gung bo gai ding)
This recipe calls for diced chicken, but we used minced chicken instead. Marinate 1 lb chicken in 1 tsp each sugar and sesame oil, 1 ½ tsp soy sauce, 2 tsp Shao-Hsing wine, 1 tsp microplaned ginger, 1 ½ Tbsp oyster sauce, 1 Tbsp cornstarch, and a pinch white pepper for 30 mins. In the… Continue reading Chinese minced chicken in lettuce cup (gung bo gai ding)
Grilled stone fruit skewers
Cut peaches and plums in half and remove pits. Alternately thread on metal skewers, with cut side facing up. Sprinkle white sugar on cut side and let sit for a few minutes. Coat a BBQ grill with cooking spray, then grill skewers (cut side down) on medium-high heat for about 5 mins. Serve immediately. This dish… Continue reading Grilled stone fruit skewers
Fowl poached with Chinese celery
This recipe originally called for a 6 ½ lb chicken, but the largest poultry we found was fowl, so we gave it a try; because fowl is less tender than chicken, we added more cooking time to tenderize the meat. Combine 14 cups water, 1 bunch Chinese celery (cut into thirds lengthwise), 1 bunch… Continue reading Fowl poached with Chinese celery
Cooking Adventures 