Tag: 2019

Pumpkin walnut bundt cake with vanilla bourbon glaze

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We followed this recipe (originally intended for two loaf pans) and made a large bundt cake: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html (we added 3/4 cup chopped walnuts). In terms of method, we used a hand mixer instead of a standing mixer; for the paddle function, we switched to a large manual rubber spatula. We baked the bundt in a… Continue reading Pumpkin walnut bundt cake with vanilla bourbon glaze

Chinese braised beancurd with shiitake mushrooms

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My friend Dora recommended this recipe, and it was delicious: https://rasamalaysia.com/braised-bean-curd-with-mushrooms/ In lieu of sweet soy sauce (kecap manis), we used 1 Tbsp dark soy sauce plus 1/8 semisphere (about 1 tsp) of a small palm sugar mound (see Note below). For the meat, we used ½ lb minced bison. In addition to shiitake mushrooms,… Continue reading Chinese braised beancurd with shiitake mushrooms

Carrot walnut snack cake with cream cheese frosting

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We made this snack cake version of carrot cake: https://www.tastesoflizzyt.com/carrot-walnut-cake-recipe/ We found that 5 medium carrots = 1.5 cups shredded carrots. Instead of dusting with powdered sugar, we tried this cream cheese frosting recipe: https://www.handletheheat.com/best-cream-cheese-frosting/ We halved the recipe to 4 oz cream cheese, ¼ cup unsalted butter, 1 tsp vanilla extract (we didn’t have… Continue reading Carrot walnut snack cake with cream cheese frosting

Pasta and rice frittata with Italian flavors

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We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors

Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version

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Place two chicken quarters (bone-in, skin-on), 6 garlic cloves (bruised and peeked), 2 inches of fresh ginger (peeled, bruised, and cut into 3-4 chunks), and 3 scallions (trimmed and halved) in a large pressure cooker. Cover with water (about 10 cups), leaving at least one inch below the “max fill” line. Leaving the cover off,… Continue reading Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version

Balsamic roasted Brussels sprouts with bacon

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We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon

Pressure cooker chicken biryani

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We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani