We tried this recipe, which calls for cheddar cheese: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes Our modifications: first, we halved this recipe but found a 2-quart casserole dish to be the right size (a larger casserole dish may be needed for the full recipe). Second, we rubbed the inside of the casserole dish with a smashed garlic clove, then lightly… Continue reading Simple au gratin potatoes
Tag: vegetarian
Vanilla frosting
We made this frosting to go with a boxed devil’s food cake (Duncan Hines): https://www.thespruceeats.com/classic-devils-food-cake-with-vanilla-frosting-3053381 For best results, soften the butter at room temperature (don’t rush it in a microwave). We used butter that wasn’t quite room temperature, and it resulted in some lumps. (May 2018)
Simple salad with fresh herbs
We loosely followed this recipe: https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-lessons-from-the-kitchn-173111 For the salad, we used a handful of mixed baby greens, one shredded carrot, ½ bell pepper (sliced along the grain), and julienned fresh basil and fresh spearmint. For the dressing, we increased the honey to 2 tsp, the lemon juice to 1 full lemon, and kept the olive… Continue reading Simple salad with fresh herbs
Chinese bean curd stick and celery salad
We tried this recipe: https://jibuyabu.wordpress.com/2015/12/22/celery-beancurd-stick-salad/ We found that parboiling the soaked, diagonally sliced tofu sticks for 5 mins was helpful. We found the dish refreshing and light. (May 2018)
Japanese mixed mushroom yaki in foil pockets
We tried this recipe: https://www.saveur.com/mushroom-foil-yaki-recipe We used a mix of fresh bonapi, enoki, and shiitake mushrooms (totaling approx. 12 oz). To reduce sodium, we did not adjust the amount of seasonings for triple the mushrooms; we used only 2 Tbsp each soy and sake and 1 Tbsp white miso. We increased the butter to 2… Continue reading Japanese mixed mushroom yaki in foil pockets
Zucchini tian with curried bread crumbs
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs
Simple chocolate pudding
We tried this recipe because it required only pantry ingredients and did not call for whipping or heavy cream: https://cookiesandcups.com/easy-chocolate-pudding/ We garnished with fresh spearmint. (May 2018) Note: For a spicy variation, add a dash each cayenne (1/8 to 1/16 tsp) and cinnamon (1/8 tsp) to the dry ingredients. You also can garnish with the… Continue reading Simple chocolate pudding
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Avocado toast
We generally followed this recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/avocado-toast We medium toasted a slice of French country bread (pain de campagne), then spread half of a ripe avocado over the toast. We then sprinkled lightly with salt and pepper. (May 2018)
Muhammara (Middle Eastern red pepper and walnut spread)
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread To roast the red pepper, we followed these tips instead of the ones in the NYT: https://www.daringgourmet.com/how-to-roast-red-peppers/ (Apr. 2018)
