This is a refreshing and easy bourbon cocktail. Details here: https://cookieandkate.com/cinnamon-maple-whiskey-sour-recipe/ (Apr. 2020)
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Persian beef and yellow pea stew (khoresh gheymeh)
We tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1" cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20… Continue reading Persian beef and yellow pea stew (khoresh gheymeh)
Persian meat spice blend
We tried this recipe as a base for a Persian beef and yellow split pea stew (koresh ghymeh): http://persianmama.com/all-about-spices-2/ (Persian meat spice blend I). Combine the following: 2 Tbsp turmeric, 1 Tbsp ground cumin, 1 tsp crushed Bay leaf (about 1 medium leaf), and 1 tsp each ground black pepper, cayenne pepper (called “chili” in… Continue reading Persian meat spice blend
Persian spiced omelette with caramelized dates
This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates… Continue reading Persian spiced omelette with caramelized dates
Chinese soy-braised turnips
We tried this recipe from Madhur Jaffrey’s World Vegetarian cookbook: first, peel 2 lb (about 4) purple topped turnips, cut into 1.5 inch pieces (vertically cut in half, then each half into 2-4 thick chunks). Second, heat 2 Tbsp peanut or corn oil in a large wok, then add the turnip chunks on medium-high heat.… Continue reading Chinese soy-braised turnips
Crispy baked cubed tofu
We accidentally purchased pre-cut tofu (cubed extra firm tofu in 2" dice), so we tried making it crispy. We followed this recipe generally, except we increased the oven temp to 425: https://www.gimmesomeoven.com/baked-tofu/ Because we planned to use this as a neutral topping for Japanese curry rice, we omitted seasonings and used only cornstarch and olive… Continue reading Crispy baked cubed tofu
Shredded potato and cheddar frittata
Based on our pantry, we experimented with a basic frittata recipe (see below). Directions: first, preheat oven to 375. In a medium mixing bowl, combine 6 large eggs with ¼ cup half and half (we used 2 Tbsp light whipping cream and 2 Tbsp 1% milk). Stir in 4 oz shredded cheddar cheese and set… Continue reading Shredded potato and cheddar frittata
Chicken cacciatore with mushrooms
We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the… Continue reading Chicken cacciatore with mushrooms
Simple charoset
During the pandemic, we tried to make charoset based on our pantry. We generally followed this recipe: https://www.yummly.com/recipe/Basic-Charoset-511621 Our modifications: first, we used a mix of Fuji apple and Anjou pear, and we left the skin on. Second, in lieu of the 1 Tbsp each sweet red wine and honey, we used 2 Tbsp pomegranate… Continue reading Simple charoset
Blanched spinach
We bought 1 lb of fresh baby spinach, but we don’t have an immediate use for it. We tried this simple blanching method: http://beyondwonderful.com/how_to/preparing/blanch_spinach.htm After plunging the cooked spinach in a large bowl of ice water, we moved it to a large wire mesh colander to drain for 30 mins. After that, we manually squeezed… Continue reading Blanched spinach
Cooking Adventures 