Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9x12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once.… Continue reading Balsamic roasted strawberries
Tag: vegetarian
Matzoh brei
First, break up 1 matzoh into 2 inch pieces, soak in hot water for 1 min, then squeeze out excess water. (To avoid disintegrating the matzoh, I place the broken dry pieces in a handled colander that is nestled in a mixing bowl. Then I pour the hot water overtop, covering the matzoh pieces. When… Continue reading Matzoh brei
Persian charoset
Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse… Continue reading Persian charoset
Omelette with caponata
I decided to try something with last night’s Italian caponata (that recipe is here: piglettedc.wordpress.com/2015/03/27/italian-caponata-in-a-wide-high-walled-and/). Heat olive oil and butter in a skillet. Scramble eggs (I use half whole eggs, half egg whites) with some milk, then pour into skillet. Cook on medium-low, pulling in sides and spreading liquidy egg to the edges. When nearly… Continue reading Omelette with caponata
Soy-braised tofu
Score tofu with diagonal cuts and set aside. Using a wok, sauté green onions, minced garlic, and microplaned ginger in a little oil. When fragrant, add tofu blocks and pour water, soy sauce, sugar, and a dash of crushed red pepper flakes. Simmer, uncovered, until sauce has nearly evaporated. Serve with rice. This recipe is… Continue reading Soy-braised tofu
Afghan stewed pumpkin with yogurt and mint (kudu bourani)
This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)
Curried pea salad
This is a recipe from a colleague named Jeffrey. Mix 16 oz frozen baby peas, 8 oz of water chestnuts (drained, rinsed, and chopped), 3 oz of chopped almonds (here, I toasted slivered almonds and then food-processed them), and 1 ½ tsp curry powder (I used Jamaican curry) in a large bowl. Separately, mix 1 ½ tsp each… Continue reading Curried pea salad
Steamed broccoli tossed in lime vinaigrette
I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx.… Continue reading Steamed broccoli tossed in lime vinaigrette
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Cooking Adventures 