Korean-Chinese fish cake soup over noodles (ool myun)

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This is a dish from my childhood, one that I did not realize was part of a Korean-Chinese fusion (see http://en.wikipedia.org/wiki/Korean_Chinese_cuisine) until many years later.  This is one of my childhood favorites, with its delicate flavor and contrasting textures.  Sauté bite-sized pieces of 1/2 lb beef chuck (see Note below) in a little oil.  Season… Continue reading Korean-Chinese fish cake soup over noodles (ool myun)

Grape nut pudding

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This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk… Continue reading Grape nut pudding

British fish pie

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This fish pie features salmon, haddock, and cod.  I first had this dish at the Borough Market in London in 2012, and it took me a few years to find a comparable recipe (although admittedly, that restaurant's version is better).  Recipe is based on this:  http://step-by-step-cook.co.uk/mains/fishpie/?units=US&persons=4, with the following modifications:  added a bay leaf and… Continue reading British fish pie

Pear, avocado, and spinach salad

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I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado.  The recipe is simple:  line a serving dish with baby spinach, place one sliced (1/4") and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the… Continue reading Pear, avocado, and spinach salad

Indian-style quinoa pilaf

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Another great recipe by Shubhra Ramineni's Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20… Continue reading Indian-style quinoa pilaf

Indian cauliflower and potato (aloo gobi)

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This recipe is from a wonderful and easy-to-follow cookbook, Healthy Indian Vegetarian Cooking by Shubha Ramineni. Using a large skillet (or a low-walled Dutch oven), heat 3 Tbsp vegetable oil, then add 1 medium vine-ripe tomato (quartered).  Cover the skillet and cook until tomato becomes soft, stirring frequently.  Add 1 medium head cauliflower (washed and… Continue reading Indian cauliflower and potato (aloo gobi)

Roast chicken with root vegetables

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This Ina Garten recipe is our go-to roast chicken recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html Our modifications: we lined the bottom of the roasting pan with 1 lb baby tri-colored potatoes, 1 lb peeled and quartered parsnips, 10 peeled and roughly cut shallot bulbs, and 1 head peeled garlic in lieu of the fennel, onions, and carrots. (Mar. 2015)… Continue reading Roast chicken with root vegetables

Vanilla-infused roasted berries

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Recipe is here:  http://www.foodnetwork.com/recipes/ina-garten/meringues-chantilly-with-roasted-berries-recipe.html,except that we used vanilla-infused sugar (instead of plain white sugar) plus a vanilla bean.  We did not make the meringues.  This compote goes well with vanilla ice cream or angel food cake (as shown), plain yogurt, or even on its own.  (Mar.2015)