We tried this recipe: https://www.eatingbirdfood.com/healthy-fingerling-potato-salad/ Our modifications: we boiled 1.5 skin-on fingerlings for 25 mins (larger potatoes) and 15 mins (smaller potatoes), drained, cooled under cold water, and then halved lengthwise. We skipped the salad ingredients (sundried tomatoes, spinach, etc.) and made the vinaigrette. For the vinaigrette, we used 2 Tbsp minced shallot. We tossed… Continue reading Fingerling potato salad with vinaigrette
Tag: 2019
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style
We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried… Continue reading Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style
Oven-roasted carrots
Details here: https://www.bonappetit.com/recipe/roasted-carrots We peeled and then cut medium carrots into quarters lengthwise. We found 20 mins at 450 more than sufficient, and we were surprised by how quickly the carrots charred. (May 2019)
Bacon-wrapped dried apricots with sage
Details here: https://www.reluctantgourmet.com/bacon-wrapped-dried-apricots-sage-recipe/ We didn’t have enough sage, so we cut the sage leaves into 2 pieces and then placed one piece of sage on each apricot before wrapping it in 1/3 piece of bacon. We found 375 too low to crisp up the bacon, so we increased to 400. (May 2019) Note: While making… Continue reading Bacon-wrapped dried apricots with sage
Italian pasta, bean, and potato soup
Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and… Continue reading Italian pasta, bean, and potato soup
Hanjan Restaurant’s Korean chicken wings
We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings
Persian-inspired chicken broth, pressure-cooker style
We followed this Nigella Lawson recipe for Cold Cure Soup: https://cooking.nytimes.com/recipes/11994-cold-cure-soup Our modifications: first, we converted this 1.5 hour stovetop recipe into a 40 min pressure cooker recipe. This is how: place 3 lb chicken wings, 1 lb skinless boneless chicken breasts (about 2, which are not part of Nigella’s recipe), one 3-inch peeled fresh… Continue reading Persian-inspired chicken broth, pressure-cooker style
Sweet and sour brisket pot roast
We tried this recipe at home after my MIL made it: https://www.bostonglobe.com/lifestyle/food-dining/2019/04/08/bubbe-brisket-cooks-long-and-slow-night-before-seder/zFPWgIatlTOvJiJbaisyQI/story.html Our modifications: first, we ground up 2 tsp black peppercorns, 2 tsp kosher salt, and 2 cloves and used it as a dry rub on the brisket prior to searing it. Second, we used an Italian brand of white wine vinegar, but a… Continue reading Sweet and sour brisket pot roast
Cooking Adventures 