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)
Filipino chicken ginger soup with rice (arroz caldo)
This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken… Continue reading Filipino chicken ginger soup with rice (arroz caldo)
Cider-poached pears
Combine 2 ½ cups apple cider, ¾ cup white sugar (here, vanilla-infused sugar), ½ cup orange juice, the zest of one orange (here, a lemon), 3 whole cloves, 1 cinnamon stick, and 1 vanilla pod (split lengthwise) in a large Dutch oven. Bring to a boil, stirring until sugar dissolves, and then immediately reduce to a simmer. Separately,… Continue reading Cider-poached pears
Egg white omelette with roasted asparagus
We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then… Continue reading Egg white omelette with roasted asparagus
Roasted vegetable soup with lima beans
Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on… Continue reading Roasted vegetable soup with lima beans
Cooking Adventures 