We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
Tag: pasta
Italian-style pasta with roasted eggplant and crispy garlic
We tried this recipe from Aida Mollenkamp: http://saltandwind.com/recipes/38-late-summer-roasted-eggplant-pasta-recipe. Our modifications: to avoid having unused ingredients, we increased the spaghetti to 1 lb (16 oz), tomato purée to 20 oz, balsamic vinegar to 1 ½ Tbsp, and sugar (we used white sugar) to 1 ½ tsp. We also used a mix of fresh thyme and fresh… Continue reading Italian-style pasta with roasted eggplant and crispy garlic
Bucatini with bacon sauce and meatballs
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
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)
