Very excited about making this pickle for the first time. Recipe from Andrea Nguyen’s The Banh Mi Handbook and available on her glorious food blog, VietWorld Kitchen, https://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html. (Dec. 2014) Sources: Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches (Ten Speed Press, 2014); Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Tag: side dishes
Herbed croutons
We based this recipe on the Neelys’ recipe (http://www.foodnetwork.com/recipes/homemade-croutons-recipe0.html), plus fresh thyme, sage, and marjoram. We used leftover sliced ciabatta, which we cubed. These croutons were addictively crunchy and delicious. (Dec. 2014) Note: If using fresh bread, you may need to dry it out as follows: place the bread cubes in a single layer on… Continue reading Herbed croutons
Whole cranberry sauce
We made this following Ocean Spray’s recipe: http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Homemade-Whole-Berry-Cranberry-Sauce.aspx. We added the zest of an orange and 1-2 inch of fresh ginger (half microplaned and half julienned). Thank you to Waimar for inspiring us to try this recipe. We will enjoy this with roast chicken this evening. (Dec. 2014)
Pulao with black-eyed peas
We had some leftover, unused black-eyed peas from the Ghanaian dish (red-red), so I decided to try out this recipe to use the remaining cup. Before starting this recipe, I boiled the soaked,drained peas in water (about 1 cup peas to 3 cups water) until tender (about 30 mins). Here is the recipe by Aarti Sequeira: http://www.foodnetwork.com/recipes/aarti-sequeira/black-eyed-peas-pulao-recipe.html.… Continue reading Pulao with black-eyed peas
Javanese carrot, shallot, and Anjou pear pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Anjou pear for cucumber. Cut 1 pear and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix with 2 Tbsp… Continue reading Javanese carrot, shallot, and Anjou pear pickle
Grilled vegetable antipasti
We followed this recipe: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133 but swapped out some veggies. The recipe calls for a 1:4 ratio of red wine vinegar to olive oil, but we typically use a 1:3 ratio of vinegar (½ red wine, ½ balsamic) and olive oil. Here, we marinated portobellos, bell peppers (yellow, orange, and red), cauliflower, broccoli, and eggplant.… Continue reading Grilled vegetable antipasti
Indian chickpea curry
Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant… Continue reading Indian chickpea curry
Indian kidney bean curry
Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5… Continue reading Indian kidney bean curry
Italian-style marinated chick pea and tuna salad
We made this recipe: http://www.foodiewithfamily.com/marinated-chickpea-salad/ except that we added about 2 Tbsp chopped Italian parsley. For herbs, we added a little Greek oregano and thyme (fresh herbs that I stuck in the freezer) and crushed red pepper. (Mar. 2015)
Roasted beets
Roasted beets are delicious and deceptively easy to make. Preheat oven to 400. Clean and trim ends off of beets. Coat each beet with neutral vegetable oil, then place in a foil pocket, crimping edges so that nothing will leak out. Roast in oven for 1 hour. When cool, rub skin off each beet with… Continue reading Roasted beets
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