Toss berries (here, about 2 cups sliced strawberries and blueberries) with 2 Tbsp each julienned spearmint, julienned basil, and limoncello. Let flavors meld for a few mins, then serve. This recipe is by Giada de Laurentiis and available on Food Network. (May 2014)
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Korean steamed ginger infused grouper with zucchini ribbon salad
I saw this on Judy Joo’s new Cooking Channel program, Korean Food Made Simple, and found it on her blog. We couldn’t find sea bass, so we tried grouper (but I had to remove the skin due to scales). The recipe is here: http://www.judyjoo.com/2014/05/06/korean-food-made-simple-weekly-chew-steamed-ginger-infused-sea-bass-with-zucchini (May 2014)
Sweet corn flapjacks
I have been on a cornmeal kick for the past few days, so we decided to try out this recipe. Mix ½ cup cornmeal with 1 ¼ cups buttermilk, then set aside. Separately, puree 2 cups corn kernels in a food processor, then add 2 eggs and 2 Tbsp butter (melted but not hot) and mix well. Add the… Continue reading Sweet corn flapjacks
Pan-fried cod fillets
Wash fillets in cold water, pat dry, and then lightly season with salt and black pepper. Separately, heat 2 Tbsp each butter and vegetable oil in a heavy frying pan (preferably non-stick). Lightly dredge each fillet in flour, then place, one at a time, in the pan. Cook until browned on each side. When you finish cooking the… Continue reading Pan-fried cod fillets
Tapas Plate (photo only)
Spanish tortilla, Seville marinated carrots, and spiced marinated tomatoes. (May 2014). Recipes for each of these are available as separate blogposts.
Lemon chicken breasts
Preheat oven to 400. Warm ¼ cup olive oil in a pan, then add 8 cloves of sliced garlic. Cook for 1 minute, being careful not to let garlic burn. Remove from heat, then add 1/3 cup dry white wine, the zest from one lemon, 2 Tbsp lemon juice, 4-5 sprigs each marjoram and thyme… Continue reading Lemon chicken breasts
Spanish potato and onion tortilla
Using a mandolin, thinly slice 3 peeled Yukon Gold potatoes, then pat well with paper towels and lightly salt. Heat ¼ cup (you can use less) olive oil in a large, heavy skillet, then add the potato slices. When partially cooked, add 1 sliced onion and let cook (stirring occasionally) until soft. Remove from pan… Continue reading Spanish potato and onion tortilla
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each olive oil… Continue reading Spiced marinated tomatoes
Seville-marinated carrots
When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
Mexican meatball soup (sopa de albondigas)
We made this version with minced buffalo meat. In a small pan, sauté 1 minced onion in a little olive oil until fragrant, then set aside to cool. In a mixing bowl, hand-mix 1 lb minced beef (here, buffalo), ¼ bunch minced cilantro, ½ cup uncooked long grain rice, 1 tsp each salt and black… Continue reading Mexican meatball soup (sopa de albondigas)
Cooking Adventures 