We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts
Tag: nuts
Chinese five-spice peanuts, pressure cooker style
We devised this recipe for shelled raw peanuts as follows: first, place 2 cups raw shelled red-skinned peanuts in the bottom of a small (8-quart) pressure cooker, add 4 cups water, 1 small cinnamon stick, 1 whole star anise, ¼ tsp fennel seeds, 1/8 tsp Sichuan peppercorns, 1/16 tsp cloves (we used ground cloves), and… Continue reading Chinese five-spice peanuts, pressure cooker style
Chinese celery and carrot tossed with sesame oil and five-spice peanuts
To recreate an appetizer we tried at a Montreal dumpling house, we tried this Andrea Nguyen recipe as our base: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html We used 4 large celery stalks and 2 medium carrots (orange and purple). We increased the sesame oil to 2 tsp. We then added ½ cup drained, Chinese five-spice boiled peanuts (http://piglettedc.tumblr.com/post/182349694281/chinese-five-spice-peanuts-pressure-cooker-style), tossed with… Continue reading Chinese celery and carrot tossed with sesame oil and five-spice peanuts
Apple blueberry crisp
We followed this apple crisp recipe but substituted two of the apples with 1 pint fresh blueberries: https://www.foodnetwork.com/recipes/apple-crisp-1960784 Our modifications: first, we peeled, cored, sliced 3 Gala apples and placed into a medium mixing bowl. We tossed them with juice from ½ a lemon, 1 Tbsp flour, and slightly less than 2/3 cup white sugar… Continue reading Apple blueberry crisp
Dark chocolate gelt with candied orange peel and toasted nuts
We tried this recipe: https://www.marthastewart.com/1136696/homemade-gelt Based on our pantry, we melted ½ cup dark chocolate discs and 1 cup dark chocolate chips, microwaving in 30 second intervals. We skipped the safflower oil, instead pouring the melted chocolate into paper muffin cups lining a 12 cup muffin tin (see Note below). Before the chocolate hardened, we… Continue reading Dark chocolate gelt with candied orange peel and toasted nuts
Classic pecan pie
My husband made this pecan pie with this recipe: https://cookiesandcups.com/easy-pecan-pie-recipe/ He made one significant modification: instead of only light corn syrup, he used a 50:50 ratio of light and dark corn syrup. For the egg, he used one large egg (lightly beaten). He used a frozen pie crust (specifically, Giant brand deep dish, which comes… Continue reading Classic pecan pie
Roasted beet and butternut salad with beet greens and fresh herbs
We tried this NYT recipe as Thanksgiving side: https://cooking.nytimes.com/recipes/12900-roasted-beet-and-winter-squash-salad-with-walnuts Our modifications: first, instead of baking the beets in a water bath, we oven-roasted them for 40-45 mins (instructions here: http://piglettedc.tumblr.com/post/114546344936/roasted-beets-this-is-one-of-my-favorite ) Second, instead of making the recipe’s vinaigrette, we whisked together 1 Tbsp apple cider vinegar, the juice of one medium lemon (about ¼ cup,… Continue reading Roasted beet and butternut salad with beet greens and fresh herbs
Chocolate-covered peanut butter Rice Krispie bars
We tried this no-bake, marshmallow-free recipe: https://amindfullmom.com/chocolate-peanut-butter-krispie-treats/ We used 4 cups Rice Krispies, omitted the added salt, and reduced the amount of chocolate chips from 2 cups to 1.5 cups. We melted the chocolate chips in a small microwave-proof glass mixing bowl, at four or five 30 second microwave intervals, stirring well at each break;… Continue reading Chocolate-covered peanut butter Rice Krispie bars
Basic pesto
We followed this basic pesto recipe, using basil leaves, pine nuts, garlic, and freshly grated Parmesan: https://cooking.nytimes.com/recipes/2653-basic-pesto We served it with a corkscrew pasta called cellentani and some grape tomatoes. To determine proportions, we followed these instructions: https://www.seriouseats.com/2016/02/how-to-cook-and-serve-pesto-sauce-pasta.html (June 2018)
Baked kibbe
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1013841-baked-lebanese-kibbe Our modifications: first, we used minced beef instead of lamb. Second, instead of grating a small onion for the meat mixture, we puréed it in a handheld mixture. Third, instead of saving half of the onion-pine nut mixture for topping, we used the entire amount as the middle layer… Continue reading Baked kibbe
Cooking Adventures 