We tried this recipe: https://www.eatingbirdfood.com/healthy-fingerling-potato-salad/ Our modifications: we boiled 1.5 skin-on fingerlings for 25 mins (larger potatoes) and 15 mins (smaller potatoes), drained, cooled under cold water, and then halved lengthwise. We skipped the salad ingredients (sundried tomatoes, spinach, etc.) and made the vinaigrette. For the vinaigrette, we used 2 Tbsp minced shallot. We tossed… Continue reading Fingerling potato salad with vinaigrette
Tag: side dishes
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Oven-roasted carrots
Details here: https://www.bonappetit.com/recipe/roasted-carrots We peeled and then cut medium carrots into quarters lengthwise. We found 20 mins at 450 more than sufficient, and we were surprised by how quickly the carrots charred. (May 2019)
Bacon-wrapped dried apricots with sage
Details here: https://www.reluctantgourmet.com/bacon-wrapped-dried-apricots-sage-recipe/ We didn’t have enough sage, so we cut the sage leaves into 2 pieces and then placed one piece of sage on each apricot before wrapping it in 1/3 piece of bacon. We found 375 too low to crisp up the bacon, so we increased to 400. (May 2019) Note: While making… Continue reading Bacon-wrapped dried apricots with sage
Hanjan Restaurant’s Korean chicken wings
We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings
Chinese smoked tofu with celery and roasted peanuts
We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8" of the outer layer of each celery stalk. To roast… Continue reading Chinese smoked tofu with celery and roasted peanuts
Greek-style lemon dill rice
We tried this recipe: https://www.geniuskitchen.com/recipe/lemon-dill-rice-250959 We used 1 cup jasmine rice, rinsed and drained to remove excess starch. We used juice from ½ a lemon but zest from the whole lemon. We added fresh dill (about ¼ cup chopped from the freezer), plus an additional 1 Tbsp for garnish. We also added ½ of the… Continue reading Greek-style lemon dill rice
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
Baked mac and cheese
We tried this recipe from Food Network, which calls for only American cheese rather than creamier cheeses: http://www.foodnetwork.com/recipes/chef-joes-baked-macaroni-and-cheese-recipe-1915004?soc=itksocialshareSMS%7Cios%7Cp Our modifications: first, given the size of the 9x12" casserole dish, the amount of elbow macaroni seemed off. So instead of cooking ½ lb (2 cups) macaroni, we made the full 1 lb box. In retrospect, this… Continue reading Baked mac and cheese
