We tried this recipe from The New Persian Kitchen by Louisa Shafia. Peeling 1 ½ lbs carrots into ribbons was time-consuming, but the marinade was quick and easy. We found it a little too spicy, so the next time we may reduce the crushed red pepper from 1 tsp to ½ tsp. The recipe is… Continue reading Persian spicy sesame carrot salad
Tag: side dishes
Korean-style anchovy-infused zucchini
Using a mandolin, thinly slice one large zucchini on a diagonal, then set aside. Separately, heat 2 tsp neutral vegetable oil in a large wok, then add 1 clove garlic (microplaned) and 1 tsp anchovy paste. Sauté until fragrant, then add 1 Tbsp mirin and the zucchini ribbons. Mix well, and sauté until zucchini is… Continue reading Korean-style anchovy-infused zucchini
Oven-roasted shishito peppers
When I spotted fresh shishito peppers at H-Mart, I couldn’t resist trying them at home. We tried Michael Symon’s recipe from The Chew: https://abc.go.com/shows/the-chew/recipes/roasted-shishito-peppers-michael-symon Preheat the oven to 500. Trim the pepper stems slightly (¼ inch) to reduce the risk of them getting burnt and puncture the bottom of each pepper with a needle to… Continue reading Oven-roasted shishito peppers
Japanese-style kohlrabi greens
We recently purchased 6 kohlrabi with their stems attached. We followed this simple recipe to repurpose the greens rather than discarding them: http://www.culinate.com/recipes/collections/Contributors/Ivy+Manning/Kohlrabi+Greens+with+Toasted+Sesame+Oil+and+Soy+Sauce. This was simple and delicious, requiring only soy sauce, sesame oil, and shichimi. Kohlrabi greens taste like a cross between spinach and collard greens. (Mar. 2016)
Shaved kohlrabi with apple and toasted almonds
This recipe has citrus notes with fresh spearmint and toasted nuts (originally hazelnuts, but we used almonds). Recipe here: http://www.epicurious.com/recipes/food/views/shaved-kohlrabi-with-apple-and-hazelnuts-51214700 We drizzled ½ tsp olive oil over the chopped, toasted nuts and seasoned lightly with salt. (Mar. 2016)
Roasted cauliflower with dates and pine nuts
I stumbled upon this recipe, and it was delicious - sweet, savory, and a little salty. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-cauliflower-with-dates-and-pine-nuts-recipe.html (Mar. 2016)
Chinese smashed cucumbers with sesame oil and garlic
We had a lot of cucumbers in our pantry, so we tried out this NYT recipe from Julia Moskin: http://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic (Jan. 2016)
Cauliflower and potato kugel with mushroom
Preheat oven to 375. Peel 1 large Russet potato (about ¾ lb), cut into chunks, and boil in lightly salted water until tender (about 15 mins in boiling water or 30 mins in simmering water), then remove with a slotted spoon and mash in a large mixing bowl. Using the same pot of water, add… Continue reading Cauliflower and potato kugel with mushroom
Oven-roasted parsnips and carrots
Preheat oven to 350. Peel 1 ½ lbs parsnips (about 9 parsnips) and ½ lb carrots (about 3 carrots) and cut them into vertical pieces (I cut the parsnips into vertical quarters and the carrots into vertical halves to make the root vegetables as uniform as possible, but it depends on the size and shape… Continue reading Oven-roasted parsnips and carrots
Traditional herbed bread stuffing
We had this dish at my sister’s sister-in-law’s Thanksgiving in 2012, and it was my favorite dish of that meal. We used 1 ½ loaves ciabatta bread and fresh herbs (thyme, sage, and rosemary) that we had frozen. We baked this in a 9x12 baking dish (rather than stuffing the turkey), so technically we made… Continue reading Traditional herbed bread stuffing
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