We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes. Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled… Continue reading Lebanese eggplant, chick pea, and tomato stew (maghmour)
Simple tomato butter spaghetti with toasted breadcrumbs
We followed this recipe: https://www.budgetbytes.com/2016/07/pasta-5-ingredient-butter-tomato-sauce/ Our modifications: we used 28 oz canned crushed tomato and a few sprigs fresh oregano in lieu of whole peeled tomatoes and dried oregano. We also added a dash each crushed red pepper and sugar to the sauce. The toasted breadcrumbs add nuttiness and mouthfeel to this dish. (Jan. 2017)
Pasta with roasted eggplant and tomato purée
We followed this recipe: https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/ Our modifications: 2 small Asian eggplants; 1 lb (1 1/3 pint) Campari tomatoes, quartered; 1 bulb garlic (peeled); and 1 lb penne (instead of rigatoni). We toasted the pine nuts at 325 in our toaster oven until lightly browned (about 3 mins). We also finished the pasta with a glug… Continue reading Pasta with roasted eggplant and tomato purée
Jamaican-style okra and bell pepper stirfry
I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry
Jamaican broiled jerk snapper fillet
Preheat broiler on low and place oven rack 4 inches away from heat source. Place a rack in foil-lined baking sheet, and spray cooking oil on the rack. Pat dry one 10-ounce skin-on snapper fillet with paper towels. Mix 1 Tbsp Dry Jerk Seasoning (recipe below), 2 Tbsp vegetable oil, and a dash of hot… Continue reading Jamaican broiled jerk snapper fillet
Strawberry-peach crisp
We tried this recipe from Food & Wine: http://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp Our modifications: first, the recipe calls for 2 lb rhubarb, but we could find neither fresh nor frozen, so we used 1 lb frozen peach slices instead. Because peaches are not as tart as rhubarb, we reduced the amount of white sugar by ½ cup (for… Continue reading Strawberry-peach crisp
Hakka claypot rice with Chinese sausage
We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
Italian wedding soup
We tried this recipe: http://www.goodinthesimple.com/favorite-soup-italian-wedding-soup-recipe-cant-beat/ Our modifications: first, because the meatball mixture was too liquidy, we supplemented it with about 4 oz minced beef and about 2 Tbsp plain breadcrumbs. Second, we used shredded (not ground) Parmesan in the mixture and did not add any additional Parmesan directly to the soup. Third, we increased the… Continue reading Italian wedding soup
Ciabatta french toast
We tried this recipe, which is our favorite: https://www.epicurious.com/recipes/food/views/french-toast-40039 (See Note 2.) The recipe is simple: using a flat, wide bowl (we use an 8x8" baking dish), combine 3 eggs, ¼ tsp salt, 2 Tbsp sugar, 1 cup milk (see Note 1) below, and ½ tsp each vanilla extract and ground cinnamon (see Note 4).… Continue reading Ciabatta french toast
Simple egg white frittata with bacon and caramelized scallions
Using an 8-inch nonstick pan, we heated the pan and then added about 1 oz uncooked center-cut bacon, cut into match sticks. Once the bacon browned, we added ¼ cup chopped scallions (mainly whites) and sautéed on medium-low heat until the scallions started to caramelize. We added 5 lightly beaten egg whites (seasoned with a… Continue reading Simple egg white frittata with bacon and caramelized scallions
Cooking Adventures 