Image – Page 45 – Cooking Adventures

Moroccan beet and orange salad

We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://www.stljewishlight.com/moroccan-beet-and-orange-salad/article_be0f5dce-989d-11e7-bd11-0be10411f646.html We lightly toasted the pistachios before sprinkling them over the salad. We also used only 1 Tbsp (not ½ bunch) chopped parsley as garnish. We served this as the first course for our Rosh Hashanah dinner. We used… Continue reading Moroccan beet and orange salad

We tried this recipe for Rosh Hashanah: https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce Our modifications: we used a heavy large roasting pan (as to a smaller pan in which our 5 lb brisket would be snug), tightly wrapped in foil. After roasting at 325 for 3 hours (fat side down in the marinade), we flipped to the lean side and… Continue reading Brisket in sweet and sour sauce

We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole

We followed this recipe (originally intended for two loaf pans) and made a large bundt cake: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html (we added 3/4 cup chopped walnuts). In terms of method, we used a hand mixer instead of a standing mixer; for the paddle function, we switched to a large manual rubber spatula. We baked the bundt in a… Continue reading Pumpkin walnut bundt cake with vanilla bourbon glaze

My friend Dora recommended this recipe, and it was delicious: https://rasamalaysia.com/braised-bean-curd-with-mushrooms/ In lieu of sweet soy sauce (kecap manis), we used 1 Tbsp dark soy sauce plus 1/8 semisphere (about 1 tsp) of a small palm sugar mound (see Note below). For the meat, we used ½ lb minced bison. In addition to shiitake mushrooms,… Continue reading Chinese braised beancurd with shiitake mushrooms

We made this snack cake version of carrot cake: https://www.tastesoflizzyt.com/carrot-walnut-cake-recipe/ We found that 5 medium carrots = 1.5 cups shredded carrots. Instead of dusting with powdered sugar, we tried this cream cheese frosting recipe: https://www.handletheheat.com/best-cream-cheese-frosting/ We halved the recipe to 4 oz cream cheese, ¼ cup unsalted butter, 1 tsp vanilla extract (we didn’t have… Continue reading Carrot walnut snack cake with cream cheese frosting

We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors

Place two chicken quarters (bone-in, skin-on), 6 garlic cloves (bruised and peeked), 2 inches of fresh ginger (peeled, bruised, and cut into 3-4 chunks), and 3 scallions (trimmed and halved) in a large pressure cooker. Cover with water (about 10 cups), leaving at least one inch below the “max fill” line. Leaving the cover off,… Continue reading Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version

We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon

A delicious cocktail courtesy of my wonderful brother-in-law, Gary. He tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/lemon-drop-cocktail-recipe-1941226. It was absolutely delicious. (Aug. 2019)