We used this recipe: http://www.epicurious.com/recipes/food/views/French-Toast-40039 but also added a dash of cinnamon. Daniel prepared the egg mixture. We love ciabatta bread for this dish. (Jan. 2015)
Ghanaian palm nut stew with smoked turkey (abenkwan)
We typically make this with smoked turkey wings or drums, but we used smoked turkey necks this time. We made this based on a friend’s family recipe that we are not permitted to share at this time. (Jan. 2015)
Ghanaian black-eyed pea stew with fried plantain (red-red)
Recipe is here: http://thespiceisland.blogspot.com/2010/04/red-red-greatest-recipe-known-to.html?m=1 We reduced the oil to ½ cup (from 1 cup). This recipe calls for dried shrimp, so it is not vegetarian. I read somewhere that West African cuisine utilizes smoked shrimp, as opposed to dried shrimp. To mimic the flavor of smoked shrimp, we combined tiny dried shrimp (from a Chinese… Continue reading Ghanaian black-eyed pea stew with fried plantain (red-red)
Chocolate pudding
Recipe is here: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html except that we used 1% milk rather than whole milk and we skipped the whipped cream topping. (Jan. 2015)
Korean slow-cooked beef soup with radish (moo tang)
This soup goes great with kimchi (store-bought, in the background). Soak 5 pieces (about 3 lb) bone-in beef shank in water for about 10 minutes, then placed the drained beef into a large stock pot, covering with about 10 cups water. Add 2 large onions, halved and peeled, and one head of garlic (peeled and separated… Continue reading Korean slow-cooked beef soup with radish (moo tang)
Ginger honey tea
This is kind of an ad hoc recipe. Using a reduction pan (or any 4 quart pot), mix 2 Tbsp each sugar and honey with about 6 cups water. Add about 1 cup chopped ginger (if you leave skin on, make sure to wash thoroughly). Stir, bring to a boil, then reduce (about 30 mins). Drink straight or… Continue reading Ginger honey tea
Azorean chicken and lemon soup
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
Cooking Adventures 