Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (goguma)
Oven-roasted strawberries
Preheat oven to 375. Hull 1 pint strawberries and place, cut side down, in a baking dish. Sprinkle with 1 Tbsp brown sugar. Bake for 30 mins. This recipe is from Cooking Light. (July 2014)
Oven-roasted stone fruit with cherries
Preheat oven to 450. Cut 6 peaches (here, white nectarines) and 6 plums into quarters (removing pits), then place cut side up in a large baking dish. Sprinkle ½ cup sugar (here, I used homemade vanilla sugar) over the stone fruit. Garnish with 2 small containers of pitted cherries (or raspberries), then place in the… Continue reading Oven-roasted stone fruit with cherries
Vietnamese lime and fish sauce marinated zucchini
Cut 6 zucchini into thick diagonal slices, then marinate in ¼ tsp sugar, ½ tsp salt, juice from 1 lime, 1 Tbsp fish sauce, and 2 Tbsp canola oil for about a half hour. Grill until both sides are browned (about 8 mins). I serve this a side dish to accompany the chicken. (July 2014) This recipe is from… Continue reading Vietnamese lime and fish sauce marinated zucchini
Vietnamese lime and fish sauce marinated chicken (ga nurong)
Marinate 2 ½ lb boneless, skinless chicken thighs (trimmed of excess fat) in ¼ tsp sugar, ½ tsp salt, 1 ½ tsp black pepper, 1 Tbsp fish sauce, juice from 1 lime (about 1 Tbsp), and 2 Tbsp canola oil. Let marinate at room temperature for 30 minutes (or in fridge for 2 hours). Line… Continue reading Vietnamese lime and fish sauce marinated chicken (ga nurong)
Korean marinated perilla leaves (gget nip)
Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)
Lebanese minced beef fingers (kefta mishwi)
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)
Cooking Adventures 