We tried this recipe: https://www.geniuskitchen.com/recipe/lemon-dill-rice-250959 We used 1 cup jasmine rice, rinsed and drained to remove excess starch. We used juice from ½ a lemon but zest from the whole lemon. We added fresh dill (about ¼ cup chopped from the freezer), plus an additional 1 Tbsp for garnish. We also added ½ of the… Continue reading Greek-style lemon dill rice
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Guajillo chile chilaquiles with scrambled eggs
We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned… Continue reading Guajillo chile chilaquiles with scrambled eggs
Sichuan minced pork with cellophane noodles (ma yi shang shu)
We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/. Our modifications: first, based on our pantry, we used Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and then set aside. Second, we used ½ lb minced pork. Also, to… Continue reading Sichuan minced pork with cellophane noodles (ma yi shang shu)
Chinese beef chow fun
This is my husband’s favorite restaurant dish, so we tried it at home. We followed this recipe: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli We used a small bundle of Chinese broccoli, which we split into individual stems (about 3 per stalk) and then parboiled for 1 min. For the noodle, we couldn’t find chow fun noodles, so we used ½… Continue reading Chinese beef chow fun
Sichuan dry-fried green beans with minced pork and pickled radish
We tried this recipe: https://omnivorescookbook.com/szechuan-dry-fried-green-beans/ We made minimal modifications: first, we used Chinese long beans (trimmed and cut into string bean length). Second, we reduced the pickled radish to 1 Tbsp, which we rinsed and drained. Third, we used a large nonstick wok. Finally, we reduced the Sichuan peppercorns to ½ tsp, and then at… Continue reading Sichuan dry-fried green beans with minced pork and pickled radish
Chinese five-spice peanuts, pressure cooker style
We devised this recipe for shelled raw peanuts as follows: first, place 2 cups raw shelled red-skinned peanuts in the bottom of a small (8-quart) pressure cooker, add 4 cups water, 1 small cinnamon stick, 1 whole star anise, ¼ tsp fennel seeds, 1/8 tsp Sichuan peppercorns, 1/16 tsp cloves (we used ground cloves), and… Continue reading Chinese five-spice peanuts, pressure cooker style
Chinese celery and carrot tossed with sesame oil and five-spice peanuts
To recreate an appetizer we tried at a Montreal dumpling house, we tried this Andrea Nguyen recipe as our base: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html We used 4 large celery stalks and 2 medium carrots (orange and purple). We increased the sesame oil to 2 tsp. We then added ½ cup drained, Chinese five-spice boiled peanuts (http://piglettedc.tumblr.com/post/182349694281/chinese-five-spice-peanuts-pressure-cooker-style), tossed with… Continue reading Chinese celery and carrot tossed with sesame oil and five-spice peanuts
Pressure cooker Korean beef short rib soup (kalbi tang)
We tried this recipe: https://tastingmenu.wordpress.com/2015/04/17/pressure-cooked-galbi-tang/ We followed the Tasting Menu recipe (including the exact additional seasonings) except for these minor modifications: first, we used 3 lb short ribs and 1 lb beef shank (see Note below). We soaked them in a large bowl of cold water for 30 mins before placing them in a large… Continue reading Pressure cooker Korean beef short rib soup (kalbi tang)
Japanese vegetable curry with pressure-cooked beef
We used a pressure cooker to tenderize beef chuck (a tough cut) before adding it to a quick curry in a separate pot. Here is the method we used: first, we trimmed fat off of and cut 1 lb beef chuck into bite-sized pieces. We heated 1 tsp vegetable oil in the bottom of a… Continue reading Japanese vegetable curry with pressure-cooked beef
Blueberry crumb pie
We had about 14 oz fresh (but too soft) blueberries and a frozen pie crust, so we tried this recipe: https://www.geniuskitchen.com/recipe/blueberry-crumb-pie-34185 Because we used frozen pie crust, we let it come to room temperature for 10 mins, and then poked the bottom of the crust a few times with a fork before scooping in the… Continue reading Blueberry crumb pie
Cooking Adventures 