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
Tag: cured meat
One-pot Chinese sausage and rice
We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them… Continue reading One-pot Chinese sausage and rice
Italian bucatini with chicken sausage and bell peppers
We tried this recipe: http://www.epicurious.com/recipes/food/views/bucatini-with-sausage-and-peppers-56389445 We used spicy chicken sausage instead of sweet turkey. At first, we found the sauce a bit too thin, but we later realized that this is intentional so that the bucatini can soak up the sauce. We also recommend preparing the sauce in a Dutch oven, since the cooked pasta… Continue reading Italian bucatini with chicken sausage and bell peppers
Italian-style home-cooked borlotti beans
This is an elegantly simple recipe from Jamie Oliver: http://www.foodnetwork.com/recipes/jamie-oliver/humble-home-cooked-beans-recipe.html. We modified by starting with the following flavor base: sauté 1 oz center cut bacon (cut into matchsticks) until browned, then add 2 minced shallots and sauté until fragrant. We also used: 8 cloves minced (peeled) garlic in lieu of 3 unpeeled cloves; 2 small… Continue reading Italian-style home-cooked borlotti beans
Smoked turkey and andouille sausage gumbo
This is a seafood-free and okra-free gumbo recipe from Saveur: http://www.saveur.com/article/recipes/smoked-turkey-and-andouille-gumbo?TmFudDKk9Up4CvyI.03. This recipe has quite a kick, so you may want to reduce the amount of cayenne or white pepper. (Feb. 2016). Note: We followed this recipe except that we made microwave roux to save time: http://www.deepsouthdish.com/2010/03/10-minute-microwave-general-purpose.html?m=1. We used a 2 quart covered round baking… Continue reading Smoked turkey and andouille sausage gumbo
Italian winter minestrone soup
Recipe from Giada de Laurentiis is here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe.html We used thick-cut bacon (cut into matchsticks, browned, and set aside before the first step of the recipe and the added back in at the last step) and increased the beef broth from 3 ½ cups to 4 cups. We also used a very small sprig of… Continue reading Italian winter minestrone soup
Galician chickpea and sausage soup (caldo gallego)
In a large stock pot, brown slices of uncooked chorizo in a little olive oil, then set aside. Add sliced onions to the pot, then when translucent, add minced garlic. Pour in 6 cups chicken stock and 4 cups water, bring to a boil, then add chickpeas (canned, drained), 2 bay leaves, and chopped parsley,… Continue reading Galician chickpea and sausage soup (caldo gallego)
Yellow split pea soup with bacon
This is one of the chicken-broth based soups I made to recover from my cold. Saute 2 oz thick-cut bacon, cut into matchsticks, in a large stock pot with some olive oil. When browned, remove bacon and set aside. Add 1 onion, 4 celery stalks, and 2 peeled carrots (each of them chopped) and 5-6… Continue reading Yellow split pea soup with bacon
Italian chick pea and swiss chard soup
Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch… Continue reading Italian chick pea and swiss chard soup
Italian rustic vegetable, sausage, and polenta soup
Saute 2 hot Italian chicken sausages (casings removed) with some olive oil in a large Dutch oven, breaking up into pieces. When sausage is browned, remove and set aside. Using the same pot, add 2 onions (chopped), minced garlic, several sprigs thyme, 4 sage leaves (julienned), and 2 carrots (chopped). Season with a little salt… Continue reading Italian rustic vegetable, sausage, and polenta soup
Cooking Adventures 