Cut 6 zucchini into thick diagonal slices, then marinate in ¼ tsp sugar, ½ tsp salt, juice from 1 lime, 1 Tbsp fish sauce, and 2 Tbsp canola oil for about a half hour. Grill until both sides are browned (about 8 mins). I serve this a side dish to accompany the chicken. (July 2014) This recipe is from… Continue reading Vietnamese lime and fish sauce marinated zucchini
Tag: side dishes
Korean marinated perilla leaves (gget nip)
Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Classic hummus
Drain 15 oz canned chick peas, setting aside 3 pieces for garnish. Mix the chick peas with ½ cup water in a sauce pan, bring to a boil for a few minutes until water reduces by half. Pour the hot chick pea mixture into a food processor, add 2 cloves garlic and 1 tsp salt,… Continue reading Classic hummus
Vietnamese daikon and carrot pickle
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.
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 apple pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Fuji apple (or Anjou pear) for cucumber. Cut 1 apple 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… Continue reading Javanese carrot, shallot, and apple 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
Cooking Adventures 