We loosely followed this recipe but skipped the seasonings except salt, black pepper, and olive oil. https://www.budgetbytes.com/rosemary-roasted-potatoes/ In addition, to accommodate roast chicken pieces concurrently in the oven, we initially roasted at 400 (for 20 mins) and then increased to 425 until the potato halves were brown and crispy (an additional 20 mins). We garnished… Continue reading Oven-roasted fingerling potatoes
Spiced applesauce cake with cinnamon cream cheese icing
We tried this Smitten Kitchen recipe: http://smittenkitchen.com/2010/10/spiced-applesauce-cake/ We used an 8" round cake pan instead of square. (Jan. 2019)
Cheesy rice egg bowl
We loosely followed this recipe: https://futuredish.com/rice-egg-bowl/ Our modifications: first, we doubled the recipe to 4 eggs, 2/3 cup water, and 1 cup cooked rice. Second, we skipped the vegetables and soy sauce. We added 3 cooked bacon strips, crumbled (setting aside ¼ strip for garnish) and freshly ground black pepper. Third, at the end of… Continue reading Cheesy rice egg bowl
Oven roasted Macau turmeric ginger chicken. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1018466-turmeric-chickenOur modifications: first, we added 3 cloves crushed garlic to the marinade. Second, we accidentally used rice vinegar (Marukan green label) instead of rice wine (such as Shaoxing); we also added all of it (¾ cup per recipe) to the marinade instead of using…… Continue reading
Pear custard cake in cast iron pan
We tried this recipe: https://www.dinneratthezoo.com/pear-custard/ We had only three red pears, so we also used a Fuji apple. We peeled, cored, and thinly sliced all four pieces of fruit and placed them in a lightly oiled cast iron pan. We then poured the custard batter over the sliced pears and apple. Even after 45 mins… Continue reading Pear custard cake in cast iron pan
Indian minced meat with peas (keema matar)
We tried this keema matar recipe from Shubhra Ramineni’s Entice with Spice cookbook, except that we substituted minced bison for minced lamb. First, using a high-walled stainless steel skillet, turn on medium heat without oil and then add 1 lb minced lamb (here, minced bison). Saute until browned, then drain the fatty liquid (it will… Continue reading Indian minced meat with peas (keema matar)
Vietnamese-inspired chicken congee with celery
Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots… Continue reading Vietnamese-inspired chicken congee with celery
Risotto-style pasta with mixed mushrooms and chicken
This recipe reminds me of a delicious mushroom pasta dish I tried in Milan in the 1990s. The pasta is cooked, risotto-style, in unsalted chicken stock (there is no cream), in ½ cup liquid intervals. https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms We used 2 cups total shiitake and crimini mushrooms, stems off and tops thinly sliced. We used about 3… Continue reading Risotto-style pasta with mixed mushrooms and chicken
Syrian pan-seared coriander chicken
We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, using a mortar and pestle, smash 6 large cloves garlic with ½ tsp kosher salt into a paste, then set aside. Second, using a large, high-walled stainless steel pan, heat 3 Tbsp olive oil on medium heat. Add the garlic… Continue reading Syrian pan-seared coriander chicken
Syrian baked kofta with pomegranate molasses and tahini
We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us. First, preheat the oven to 400. Second, make the kofta by combining 2 lb minced beef, 2 Tbsp olive oil, 1 small minced onion, 2/3 of a bunch(about 1 cup) minced parsley (leaves and tender stems only), 1 Tbsp water, 1 Tbsp… Continue reading Syrian baked kofta with pomegranate molasses and tahini
Cooking Adventures 