Mix 1 lb minced beef, ½ minced onion (squeezed dry), ½ cup minced parsley, 1 Tbsp balsamic vinegar, 1tsp salt, ½ tsp black pepper, ½ tsp allspice, ¼ tsp cinnamon, 1/8 tsp ground cloves, and 1/16 tsp ground nutmeg. Shape into 6 inch thin fingers, then broil for about 5 mins on each side. Remove… Continue reading Lebanese minced beef fingers (kefta mishwi)
Ghanaian spinach and corned beef stew (nko to mireh)
My friend’s mother shared her family’s recipe with me, but at her request, I cannot post the recipe. It’s considered a family secret. If I find a similar recipe online, I will share it. (Aug. 2014)
Poached salmon in miso soup
This recipe is from Gordon Ramsay’s Home Cooking, a gift from my friend Michelle. (Sept. 2014)
Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Heat 3 Tbsp olive oil in a large skillet, then add 1 sliced onion and 2 sliced, seeded jalapenos. Cook gently until soft, then add 3 cloves minced garlic. In a minute, add 1 tsp each cumin and sweet paprika as well as a dash of cayenne. Stir, then add a 28 oz can of… Continue reading Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Indian eggplant curry (baingan bharta)
Cut eggplant (here, 6 baby eggplants) into 2"x 1" chunks with skin on, toss with olive oil and salt, then broil in oven for about 15 mins. Separately, heat a wok with 3 Tbsp canola oil, then add 1 tsp black mustard seeds, ½ tsp each whole cumin seeds, whole fennel seeds (here, anise seeds),… Continue reading Indian eggplant curry (baingan bharta)
Thai minced pork with sweet basil (pad kaprow mu)
Heat some oil in a wok, then sauté 6 cloves minced garlic and 5 thinly sliced shallots on medium-high heat. When fragrant, add 1.5 lb minced pork. Once pork loses its pink color, add 6 bird’s eye chilies (chopped). Then add 2 Tbsp oyster sauce and fish sauce as well as 1 tsp each soy sauce and brown sugar, coating… Continue reading Thai minced pork with sweet basil (pad kaprow mu)
Beef barley soup
This is one of Daniel’s favorite soups, and I love making it whenever we have leftover steak from Ray’s the Steaks. Heat olive oil in a large stock pot, then add 2 lbs beef oxtails. Sear on each side until browned (about 10 mins), then remove and set aside. Add a little more olive oil… Continue reading Beef barley soup
Portuguese kale and potato soup (caldo verde)
Bring 6 cups of water to a light boil, then add 1 lb yukon gold potatoes (about 3 medium), peeled andquartered, and a rough-chopped onion. Bring to a boil, season with 2 tsp salt and ¼ tsp black pepper. Cover and reduce to a simmer until potatoes are tender (20 mins). Using an immersion blender,… Continue reading Portuguese kale and potato soup (caldo verde)
Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The… Continue reading Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Cooking Adventures 