We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10" All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used… Continue reading Jamaican-style peas and rice with coconut milk
Tag: 2021
Orecchiette with spicy sausage, kale, and cannellini beans
We tried this recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We used kale and cannellini beans in lieu of broccoli rabe and chickpeas. We also used spicy chicken sausage. This was very tasty. (Mar. 2021)
Dry-charred skillet asparagus
Details here: https://www.seriouseats.com/2020/08/how-to-dry-char-asparagus.html (Mar. 2021)
Blistered string beans
We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom… Continue reading Blistered string beans
Pasta with simple tomato sauce and kale
We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
Maple old fashioned cocktail
We tried this recipe, and it was tasty: https://cookieandkate.com/best-old-fashioned-cocktail/ In lieu of bitters, we used citrus peel (lemon and mandarin), which we squeezed to release the oils before stirring all of the ingredients in. (Mar. 2021)
Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and… Continue reading Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
Cauliflower-walnut vegetarian taco meat
We tried this recipe, and it was great: https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat We served it with Goya chipotle chiles en adobo as sauce, shredded cheddar cheese, and tortilla chips. (Mar. 2021)
Chili powder
We tried this recipe, but we reduced the cayenne to ¼ tsp: https://www.allrecipes.com/recipe/237172/chili-powder/ (Mar. 2021)
Japanese savory cabbage and pork pancake
We tried this recipe to use up ½ small head of red cabbage: https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes?smid=ck-recipe-iOS-share Our modifications: first, in lieu of 1 tsp bonito soup base, we used 2 tsp smoked bonito flakes, which we mixed into 1 cup room temperature water. Second, we used 2 tsp Chinese pickled radish (ya cai) instead of pickled ginger.… Continue reading Japanese savory cabbage and pork pancake
Cooking Adventures 