We tried this recipe: https://omnivorescookbook.com/szechuan-dry-fried-green-beans/ We made minimal modifications: first, we used Chinese long beans (trimmed and cut into string bean length). Second, we reduced the pickled radish to 1 Tbsp, which we rinsed and drained. Third, we used a large nonstick wok. Finally, we reduced the Sichuan peppercorns to ½ tsp, and then at… Continue reading Sichuan dry-fried green beans with minced pork and pickled radish
Tag: quick meals
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
Cast iron skillet cornbread
We tried this recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669 For the buttermilk, we combined 1 Tbsp white vinegar and nearly 1 cup (1 cup minus 1 Tbsp) of 1% milk (see Note below). We also used 1 cup blue cornmeal and ¼ cup yellow cornmeal. When coating the hot skillet with 1 Tbsp melted butter, we encountered a lot… Continue reading Cast iron skillet cornbread
Syrian baked kofta with grated tomatoes
We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, preheat oven to 400. Second, combine 1.5 lb minced beef (80/20 or 85/15), 1 small grated onion and 1.5 cups (one small bunch) coarsely chopped parsley leaves and tender stems (instead of mincing by hand, we used a handheld blender… Continue reading Syrian baked kofta with grated tomatoes
Cheesy rice egg bowl
We loosely followed this recipe: https://futuredish.com/rice-egg-bowl/ Our modifications: first, we doubled the recipe to 4 eggs, 2/3 cup water, and 1 cup cooked rice. Second, we skipped the vegetables and soy sauce. We added 3 cooked bacon strips, crumbled (setting aside ¼ strip for garnish) and freshly ground black pepper. Third, at the end of… Continue reading Cheesy rice egg bowl
Indian minced meat with peas (keema matar)
We tried this keema matar recipe from Shubhra Ramineni’s Entice with Spice cookbook, except that we substituted minced bison for minced lamb. First, using a high-walled stainless steel skillet, turn on medium heat without oil and then add 1 lb minced lamb (here, minced bison). Saute until browned, then drain the fatty liquid (it will… Continue reading Indian minced meat with peas (keema matar)
Syrian pan-seared coriander chicken
We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, using a mortar and pestle, smash 6 large cloves garlic with ½ tsp kosher salt into a paste, then set aside. Second, using a large, high-walled stainless steel pan, heat 3 Tbsp olive oil on medium heat. Add the garlic… Continue reading Syrian pan-seared coriander chicken
Simple Middle Eastern-style salad
We made this ad hoc: wash, squeeze dry, and chop ½ bunch parsley. Wash and dice one medium tomato. Dice ½ bell pepper. Wash and trim 3-4 red radishes, then cut into ½ inch half-moons. Place each vegetable in a row on a flat round bowl. Squeeze the juice of one lemon overtop, drizzle with… Continue reading Simple Middle Eastern-style salad
Baked eggs in tomato
We tried this for breakfast: https://www.delish.com/cooking/recipe-ideas/recipes/a58609/breakfast-tomatoes-recipe/ To create a snug fit, we lined a medium-walled quarter pan with a double-layer of parchment (with edges exceeding the height of the pan edge). We found that baking the eggs at 400 for 17 mins yielded the equivalent of medium-boiled eggs, with a creamy but not runny yolk.… Continue reading Baked eggs in tomato
Cooking Adventures 