I have tried out a number of corn muffin recipes, and this one is my favorite. Preheat oven to 425. Stir 1 2/3 cup flour, 1/3 cup blue cornmeal, ½ tsp salt, 1 Tbsp baking powder, and ½ tsp baking soda in a small bowl and set aside. In a separate bowl, cream together 1/3… Continue reading Blueberry corn muffins
Sichuan minced pork with tofu (ma po tofu)
I grew up eating this dish at Chinese restaurants, and every once in a while my mother made this at home from a ma po seasoning packet. I decided to try a recipe from scratch. Cut 16 oz firm tofu into ½ inch pieces, soak in boiling water for 15 minutes, and then drain and… Continue reading Sichuan minced pork with tofu (ma po tofu)
Chinese-style minced pork with broccoli
We loosely followed this recipe, http://www.tastebook.com/recipes/3142393-Ground-Pork-and-Broccoli. Our modifications: we added chopped chives and minced garlic to the marinade and sautéed 1 chopped onion (instead of minced garlic). (Mar. 2015)
Kimchi fried rice
Although my parents immigrated from South Korea, kimchi fried rice was not part of our family repertoire. Instead, I learned this recipe from a friend while living in NY. Using a wok, saute 1 pork chop (cut into bite-sized pieces; you can discard the bone) until browned, then add 3 cups chopped kimchi with liquid… Continue reading Kimchi fried rice
Korean-Chinese fish cake soup over noodles (ool myun)
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
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
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
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
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)
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)
Cooking Adventures 