This is a Beau Macmillan recipe that I have been meaning to try for a few years. http://www.foodnetwork.com/recipes/bucatini-with-bacon-sauce-and-meatballs-recipe.html. It is a great recipe, but it does not specify how much salt or pepper to add to either the sauce or meatball mixture. I added a touch of sugar to offset the acidity of the sauce.… Continue reading Bucatini with bacon sauce and meatballs
Tag: pasta
Italian spiral pasta with anchovies and kale
This is a delicious, well-balanced dish that takes less than 45 mins to make. We used whole-wheat gobbetti (a type of spiral pasta). We also used anchovy paste in lieu of anchovy fillets (½ tsp paste = 1 filet). We use about ½ bunch of kale for this dish. Recipe here: http://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale (Mar. 2016)Note: To… Continue reading Italian spiral pasta with anchovies and kale
Vegetable pasta soup
This is a simple chicken broth-based soup recipe from Food Network. It calls for orzo or any small pasta; we used ditalini. This easily can be vegetarian if you use vegetable broth in lieu of chicken broth. We also added a dash of crushed red pepper, bay leaf, 3 sprigs thyme, 1 tsp dill, 3… Continue reading Vegetable pasta soup
Sloppy lasagna, pressure-cooker style
This marked my first time using a pressure cooker to make lasagna, both the sauce and cooking the lasagna sheets. The recipe is from the Hip Pressure Cooking cookbook by Laura Pazzaglia. Here is a similar recipe she posted on her Hip Pressure Cooking blog: http://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/. The sloppy lasagna was very tasty, but I burnt… Continue reading Sloppy lasagna, pressure-cooker style
Korean chicken soup with hand-cut noodles (dak kalguksu)
This is one of my favorite dishes, but I haven’t had it in years. This is my first time making the recipe at home. Recipe from Maangchi: http://www.maangchi.com/recipe/dak-kalguksu (Aug. 2015)
Korean-Chinese black bean sauce over noodles (jja jang myun)
This dish brings back many childhood memories of eating at Korean-Chinese restaurants with my family. My family’s recipe never tasted like the restaurant version. Thanks to Maangchi, I finally found the restaurant version that I loved so much: http://www.maangchi.com/recipe/jjajangmyun (Aug. 2015)
Korean hand-torn noodle soup (sujebi)
This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with… Continue reading Korean hand-torn noodle soup (sujebi)
Korean noodle soup in anchovy broth (guksu)
This involves two separate steps:Anchovy Broth: Place 3 ½ cups water, 8 oz daikon radish (peeled and cut into ¼ inch rounds), and 1 large onion (sliced) in a large stock pot, cover, and bring to a boil. Cook over medium-high heat for 45 mins. Add 20 large dried anchovies (heads and guts removed) and… Continue reading Korean noodle soup in anchovy broth (guksu)
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Cooking Adventures 