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)
Tag: vegetarian
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)
Tahini noodles
We tried this recipe for an Asian twist on a classic Middle Eastern staple: https://www.thespruceeats.com/tahini-noodles-4584977 We found this yielded too much sauce for ½ lb cooked pasta. We also tweaked the recipe a bit: we added another ½ tsp honey (for a total of 1 ½ tsp) and used juice from ½ lime instead of… Continue reading Tahini noodles
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
Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
We made substantial modifications to this recipe to make it almost vegetarian (we used chicken stock): https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we used 300 mg (1 bundle) Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and… Continue reading Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
Turkish scrambled eggs with tomatoes, onion, and chilies (menemen)
We had leftover roasted shishito peppers, we tried this recipe: https://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html Our modifications: first, we used ¼ tsp Aleppo pepper instead of ½ tsp hot paprika. Second, we sauteed the onion, Aleppo pepper, and oregano in 2 Tbsp olive oil, and a few mins later added ¾ chopped roasted shishito peppers (which had been roasted… Continue reading Turkish scrambled eggs with tomatoes, onion, and chilies (menemen)
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
Guajillo chile chilaquiles with scrambled eggs
We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned… Continue reading Guajillo chile chilaquiles with scrambled eggs
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
