We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Tag: side dishes
Israeli salad
We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad
Challah croutons
We tried this Ina Garden recipe for about ½ loaf leftover challah: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/brioche-croutons-recipe-1942161.amp Our modifications: first, we kept the crusts on. Second, because we were making this to complement an Israeli salad, we lightly seasoned the croutons with 2 tsp za'atar as well as salt, pepper, and 2 tsp olive oil. Third, we lightly sprayed… Continue reading Challah croutons
Oven-roasted red radishes
We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down,… Continue reading Oven-roasted red radishes
Savory mushroom kugel
We tried this recipe, which calls for matzoh farfel (3 sheets matzoh broken into 2 inch pieces): http://allrecipes.com/recipe/231328/savory-rosemary-garlic-farfel-kugel/ Our modifications: first, we used shallots instead of onion. Second, we added some chopped sage in addition to a few chopped rosemary needles (about ½ tsp each). We made this for a belated Rosh Hashanah celebration. (Sept.… Continue reading Savory mushroom kugel
Simple panzanella
We tried this recipe based on our pantry: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html Our modifications: we used 2/3 lb sliced Whole Foods pain de campagne (country bread), which we cut into bite-sized pieces. After lightly coating them with olive oil, we sprinkled about 1 tsp dried Greek oregano before toasting in the oven (at 400 for 7-10 mins, turning… Continue reading Simple panzanella
Ozark cornbread with whole corn kernels
We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10" cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients… Continue reading Ozark cornbread with whole corn kernels
Crispy salmon skin
Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the… Continue reading Crispy salmon skin
Simple tuna pasta salad
We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed… Continue reading Simple tuna pasta salad
Fluffy brown jasmine rice
I finally learned how to make brown jasmine rice in a rice cooker that turns out fluffy and tender. The key is to increase the amount of water; for 2 rice cooker cups of brown rice, you measure the water in the inner pot for 3 cups of rice. Details here: http://www.cookusinterruptus.com/brown-rice-in-a-rice-cooker-4136-51.html (May 2017)
Cooking Adventures 