Details here: https://www.epicurious.com/recipes/food/views/basic-french-vinaigrette-51183010 We modified by adding about 1 tsp honey and 1 tsp quince pomegranate white balsamic vinegar. (July 2019)
Celery, carrot ribbon, and parsley salad
We tossed together this simple salad based on our pantry: 7 celery heart stalks (or 4 celery stalks), cut along a 1-inch diagonal; 2 medium carrots, peeled and then shaved into ribbons (using a textured peeler), and 2 Tbsp Italian parsley, roughly chopped. We served this with a simple French vinaigrette: https://piglettedc.tumblr.com/post/186480832981/basic-french-vinaigrette-details-here (July 2019)
Chicken dill soup from scratch, pressure cooker style
I tossed this together based on our pantry: first, place two large bone-in, skin-on chicken breasts (about 2.5 lb) in a large (8 qt) pressure cooker. For aromatics, add 1 large onion (peeled and quartered), 7-8 garlic cloves (peeled and slightly crushed), 3 stalks celery (mainly the leafy tops, cut into 3-inch lengths), 2 carrots… Continue reading Chicken dill soup from scratch, pressure cooker style
Palestinian roast chicken with sumac and red onion (mussakhan)
Details here: https://piglettedc.tumblr.com/post/186127386521/palestinian-roast-chicken-with-sumac-and-red-onion After roasting the chicken for 1 hour at 350, we soaked up excess liquid from the red onions and then broiled on low until the chicken and onions were browned. Instead of frying the pine nuts, we toasted them on a foil-lined sheet in the toaster oven at 300 until slightly browned.… Continue reading Palestinian roast chicken with sumac and red onion (mussakhan)
Simple cucumber salad
Details here: https://www.foodandwine.com/recipes/cucumber-salad We used one small shallot (thinly sliced crosswise) in lieu of the onion. (June 2019)
How to steam store-bought Korean sausage (soondae)
Method for steaming uncooked soondae links from a soondae shop. (Soondae is a traditional Korean blood sausage similar to boudin noir and haggis.) Tightly wrap the uncut sausage link (about 12 inches long) in saran wrap, place in a gallon storage bag, and refrigerate (do not freeze). Bring water to boil in a large Chinese… Continue reading How to steam store-bought Korean sausage (soondae)
Filipino meatball noodle soup (almondigas)
Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)
Fingerling potato salad with vinaigrette
We tried this recipe: https://www.eatingbirdfood.com/healthy-fingerling-potato-salad/ Our modifications: we boiled 1.5 skin-on fingerlings for 25 mins (larger potatoes) and 15 mins (smaller potatoes), drained, cooled under cold water, and then halved lengthwise. We skipped the salad ingredients (sundried tomatoes, spinach, etc.) and made the vinaigrette. For the vinaigrette, we used 2 Tbsp minced shallot. We tossed… Continue reading Fingerling potato salad with vinaigrette
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Cooking Adventures 