We tried this recipe: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html Our modifications: first, we reduced the sugar from 2 cups to 1 ½ cups. We also used vanilla-infused sugar. Second, we added ¾ cup walnut pieces to the batter at the end. (Oct. 2017)
Oven-broiled sausages
This is not a recipe per se, but a post memorializing a technique for grilling sausages, hot dogs, etc. in your oven. We have a gas stove. First, preheat oven broiler to high setting. Place the top oven rack one level down, so that the rack will be about 8 inches below the open flame.… Continue reading Oven-broiled sausages
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Coffee milkshake
My husband loves coffee milkshakes, and our local place had run out. So we tried this recipe: https://www.thespruce.com/how-to-make-a-milkshake-995115 For the ice cream, we used about 5 small scoops vanilla gelato (which already was soft while frozen). To make it coffee flavor, we used ¼ cup Autocrat coffee syrup in lieu of ¼ cup chocolate syrup.… Continue reading Coffee milkshake
Persian beef and split yellow pea stew (khoresht ghymeh)
We tried this recipe: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils,… Continue reading Persian beef and split yellow pea stew (khoresht ghymeh)
Persian carrot jam with cardamom and rose water
We tried this recipe, which has metric measurements: http://yasminkhanstories.com/carrot-cardamom-rosewater-jam/ We used 1 cup white sugar, 2 cups water, and juice from ½ lime (instead of lemon). We served this jam on buttered, roasted slices of pain de campagne. (Oct. 2017)
Middle Eastern style lentil soup with lemon
After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth.… Continue reading Middle Eastern style lentil soup with lemon
Apple and cheddar grilled cheese breakfast sandwich
We made this using a Fuji apple from the orchard. Details here: http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe/We used a sandwich (panini) press (sprayed with oil) rather than grilling on the stove top. (Oct. 2017)
Classic apple crisp
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp
Indian tart apple chutney
Fresh from the apple orchard, we tried this recipe: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html Our modifications based on our pantry: first, we peeled and diced four small freshly harvested apples (multiple varieties) instead of two large apples; we soaked the diced apples in the juice of one small lemon. Second, we substituted 1/8 tsp fenugreek powder with 1/8 tsp… Continue reading Indian tart apple chutney
Cooking Adventures 