This is a great soup when you’re feeling run down. We made this to nurse our colds. Place a 2 bone-in chicken breasts (here, 3 boneless skinless chicken breasts, which was all we had in our pantry) in a stockpot, then add 1 onion (peeled and quartered) and ½ bulb garlic (cloves peeled and bruised). Cover chicken with… Continue reading Azorean chicken and lemon soup
Javanese carrot, shallot, and Anjou pear pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Anjou pear for cucumber. Cut 1 pear and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix with 2 Tbsp… Continue reading Javanese carrot, shallot, and Anjou pear pickle
Grilled vegetable antipasti
We followed this recipe: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133 but swapped out some veggies. The recipe calls for a 1:4 ratio of red wine vinegar to olive oil, but we typically use a 1:3 ratio of vinegar (½ red wine, ½ balsamic) and olive oil. Here, we marinated portobellos, bell peppers (yellow, orange, and red), cauliflower, broccoli, and eggplant.… Continue reading Grilled vegetable antipasti
Burmese steamed cassava chunks
I learned this simple but elegant Burmese snack from my friend Waimar and her mother. Here are general guidelines: peel cassava and cut into finger-like chunks, removing hard pith in center. Place cassava pieces in a microwave proof bowl with a lid, then add about ¼ cup water. Microwave on high until cassava is fully… Continue reading Burmese steamed cassava chunks
Chinese chicken soup with bok choy and shredded pork (bok choy gau see tong)
This recipe is based on one that called for marinated shredded chicken, but we used lean pork instead. We also added some enoki mushrooms. Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese steamed lemon chicken (ling mung gai)
Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese hot and sour soup (suan la tang)
Once you have all of your components ready, this soup comes together quickly. First, soak ½ cup shiitake mushrooms, ¼ cup dried lily buds, and ½ cup dried black mushrooms in warm water for about 30 mins (use separate bowls for each). Drain and set aside. Second, prep your ingredients: julienne 2 oz of pork… Continue reading Chinese hot and sour soup (suan la tang)
Chinese mixed vegetable porridge
Although this involves mainly vegetables, it calls for a special Chinese sauce, tsa-cha, that I believe contains dried fish. Recipe from Simply Vegetarian by Lee Hwa Lin, Wei-Chuan Publishing. (Feb. 2015)
Spiced winter fruit salad
We thought we would try out this recipe, which is designed for fruit available during this season. Recipe is here: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-winter-fruit-salad-recipe.html except we omitted bananas (which might get mealy in this preparation).Also, there is a typo in the recipe - it should be ¼ cup (not 14cup) honey. (Feb. 2015)
Chicken matzoh ball soup
Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could… Continue reading Chicken matzoh ball soup
Cooking Adventures 