I decided to try something with last night’s Italian caponata (that recipe is here: piglettedc.wordpress.com/2015/03/27/italian-caponata-in-a-wide-high-walled-and/). Heat olive oil and butter in a skillet. Scramble eggs (I use half whole eggs, half egg whites) with some milk, then pour into skillet. Cook on medium-low, pulling in sides and spreading liquidy egg to the edges. When nearly… Continue reading Omelette with caponata
Tag: 2012
Chicken piccata
This recipe calls for a total of 4 Tbsp olive oil and 6 Tbsp butter, each divided into 2 Tbsp increments. Using a sharp knife, carefully cut 2 chicken breasts in half crosswise (so that they are thin, like cutlets). Try to keep each breast intact. Sprinkle each side with salt and pepper, then lightly… Continue reading Chicken piccata
Soy-braised tofu
Score tofu with diagonal cuts and set aside. Using a wok, sauté green onions, minced garlic, and microplaned ginger in a little oil. When fragrant, add tofu blocks and pour water, soy sauce, sugar, and a dash of crushed red pepper flakes. Simmer, uncovered, until sauce has nearly evaporated. Serve with rice. This recipe is… Continue reading Soy-braised tofu
Vietnamese caramelized catfish
Daniel and I recently enjoyed this dish at a restaurant, so I wanted to recreate it at home. Marinate catfish in brown sugar, freshly ground black pepper, homemade Vietnamese bittersweet caramel sauce, fish sauce, and a dash of salt for 15 minutes. In the mean time, sauté scallions (whites only, cut into 1 1/2inch straws) and freshly sliced… Continue reading Vietnamese caramelized catfish
Afghan stewed pumpkin with yogurt and mint (kudu bourani)
This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Cooking Adventures 