After having this dessert beverage at Korean restaurants for years, I finally tried making it at home. Recipe from Maangchi’s Real Korean Cooking cookbook. Similar recipe on her blog: http://www.maangchi.com/recipe/sujeonggwa. The directions were the same, with only slight differences in ingredient proportions. Her cookbook calls for 10 cups water, 5 cinnamon sticks, 3 oz ginger,… Continue reading Korean persimmon punch with cinnamon and ginger (sujeonggwa)
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Korean noodle soup in anchovy broth (guksu)
This involves two separate steps:Anchovy Broth: Place 3 ½ cups water, 8 oz daikon radish (peeled and cut into ¼ inch rounds), and 1 large onion (sliced) in a large stock pot, cover, and bring to a boil. Cook over medium-high heat for 45 mins. Add 20 large dried anchovies (heads and guts removed) and… Continue reading Korean noodle soup in anchovy broth (guksu)
Navy bean and chickpea vegetable soup with peanut butter
The peanut butter provides surprising depth to this soup. Sauté 2 chopped onions, a few cloves minced garlic, and ¼ cup chopped parsley in oil until fragrant and lightly browned. Add 1 tsp each cumin and cumin seeds, 2 cups stewed tomatoes (here, I added 15 oz canned stewed tomatoes with juice and 1 ripe,… Continue reading Navy bean and chickpea vegetable soup with peanut butter
Peanut butter oatmeal chocolate chip cookies
We could not resist trying this recipe, and it was delicious: https://savorysweetlife.com/peanut-butter-oatmeal-chocolate-chip-cookies/#more-10566 Our modifications: first, we used 1 cup smooth peanut butter (Simply Jif) and white sugar instead of turbinado. Because our peanut butter was lightly salted already, we reduced the added salt to 1/8 tsp (from ¾ tsp). Second, we used dark chocolate chips… Continue reading Peanut butter oatmeal chocolate chip cookies
Middle eastern cashew nut kibbeh
Preheat oven to 350 and lightly oil a 2 quart baking dish (7x11 or 8x8). Soak 1 cup fine bulgar wheat in warm water for 10 mins, then drain in a fine-weave strainer, press out water, and set aside. Combine 1 cup raw cashews, 1 chopped onion, 2 Tbsp flour (which we forgot), 1 tsp… Continue reading Middle eastern cashew nut kibbeh
Oven-roasted broccoli
Amazingly, we made this from frozen broccoli. The recipe is here: http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1“>http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1 (May 2015)
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Indian fish curry
We used sea bass filet for this recipe from Entice With Spice by Shubhra Ramineni. We also added a dash of fish sauce at the end of cooking. Details to come. (May 2015)
Artichoke dipping sauce
We made this sauce to go with a steamed artichoke dish, which is here: http://piglettedc.tumblr.com/post/119235552216/artichoke-steamed-in-flavored-broth-this-was-my Here is the sauce recipe, except that we omitted the 2 Tbsp of water and added about ¼ tsp sugar: http://www.drsinatra.com/healthy-heart-recipe-eating-artichokes This was enough sauce for 2 artichokes. (May 2015)
Artichoke steamed in flavored broth
This was my first time making artichokes at home, and we tried this recipe by Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/steamed-whole-artichokes-recipe.html. This recipe calls for chicken broth, but you can make it vegetarian by using water or vegetable broth instead. We made a dipping sauce from a separate recipe, which I write about here: http://piglettedc.tumblr.com/post/119235761636/artichoke-dipping-sauce-we-made-this-sauce-to-go
Cooking Adventures 