Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
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Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
South African casserole (bobotie)
Thanks to my friend Laura, I was able to try out Marcus Samuelsson’s recipe. Saute minced beef and chopped red onion. Once beef is well-cooked, add ground cumin, coriander seeds, and curry (here, Jamaican curry powder). Let simmer for 10 minutes, then add bread crumbs, unsweetened peanut butter, a dash of salt, and some water.… Continue reading South African casserole (bobotie)
Tapioca pudding
Place ½ cup quick-cook tapioca (I like Kraft Minute Tapioca), 3 cups of milk, and ¼ tsp salt in a small pot. Turn heat on high, and stir constantly until boiling (about 10 minutes). Reduce heat to the lowest simmer possible, then slowly stir in ½ cup sugar. In a separate bowl, mix 2 eggs,… Continue reading Tapioca pudding
Korean spicy beef soup (yuk gae jang)
This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
Galician chickpea and sausage soup (caldo gallego)
In a large stock pot, brown slices of uncooked chorizo in a little olive oil, then set aside. Add sliced onions to the pot, then when translucent, add minced garlic. Pour in 6 cups chicken stock and 4 cups water, bring to a boil, then add chickpeas (canned, drained), 2 bay leaves, and chopped parsley,… Continue reading Galician chickpea and sausage soup (caldo gallego)
Roast beef and beet salad with horseradish dressing
Roast beef and beet salad. We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe. Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover… Continue reading Roast beef and beet salad with horseradish dressing
Burmese sour soup (chin-yay hin)
I learned this homestyle Burmese recipe from Waimar's family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil. When wilted, add about 6 cups water, bring to… Continue reading Burmese sour soup (chin-yay hin)
Colombian chicken and root vegetable soup (ajiaco), version 1
This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1
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
Cooking Adventures 