This recipe is from my step-MIL, who applied a Provencal flavor profile to a traditional Italian dish. Preheat oven to 400. Using 8 large raw Italian mild pork sausages (see Note below), prick each sausage with a fork (three times on top and on bottom). Cut one yellow and one red bell pepper in half… Continue reading Oven-roasted Italian sausage with shallot and bell pepper
Halmoni’s bulgogi
We made my beloved grandmother’s recipe for Korean thinly sliced beef. Prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼" crosswise slices), 1 chopped scallion (which we omitted), 2 Tbsp… Continue reading Halmoni’s bulgogi
Crispy oven-baked tofu
We tried this recipe, which offered a healthier version of pan-fried tofu: https://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/ Our modifications: first, we used Trader Joe’s firm (not extra firm) tofu. After pressing water out for 30 mins, we also used a paper towel to gently squeeze water out of each piece before tossing in olive oil. Second, we seasoned with… Continue reading Crispy oven-baked tofu
Ozark cornbread with whole corn kernels
We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10" cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients… Continue reading Ozark cornbread with whole corn kernels
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
Crispy salmon skin
Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the… Continue reading Crispy salmon skin
Eggplant parmesan casserole
We tried a variation of the NYT recipe for zucchini parmesan, using 2.5 lb eggplant in lieu of zucchini: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?login=emailWe followed our modifications to the original recipe, details here: http://piglettedc.tumblr.com/post/163022801851/zucchini-parmesan-casserole-we-had-an-abundance We found that the eggplant slices took more time to roast, becoming brown on both sides after about 20 mins at 450. As a shortcut,… Continue reading Eggplant parmesan casserole
Chicken and egg hash with Caribbean flavors
We tried this recipe for our leftover homemade roast jerk chicken and whole roasted sweet potato: http://www.foodandwine.com/recipes/chicken-hash-eggs Our modifications: first, before adding any oil or butter to the pan, we removed the seasoned skin from thigh and breast, cut the skin into bite sized pieces, and sautéed them until crispy, then set aside. The skin… Continue reading Chicken and egg hash with Caribbean flavors
Zucchini parmesan casserole
We had an abundance of zucchini, so we made this with our pantry ingredients: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan Our modifications: First, we used one shallot instead of a small onion. Second, in lieu of 2.5 lb fresh tomatoes, we used two 28 oz cans whole peeled canned tomatoes. To save time, we puréed the canned tomatoes before adding… Continue reading Zucchini parmesan casserole
Chilaquiles with chipotle sauce and poached chicken breast
We followed this recipe: http://www.foodandwine.com/recipes/chipotle-chilaquiles. We had 13 fresh 5-inch diameter white corn tortillas, which we cut into 6 pieces (2" x 1" strips), tossed in olive oil, and then baked single layer on 2 baking sheets at 425 for 10 mins (tossed halfway), based on these instructions: https://blog.williams-sonoma.com/baked-chilaquiles/ We also simmered 1 skinless, boneless… Continue reading Chilaquiles with chipotle sauce and poached chicken breast
Cooking Adventures 