We tried this recipe: https://kimchimari.com/korean-chive-pancake-buchujeon-with-chive-flowers/ We found the batter a bit too viscous, so we added a little more (1 Tbsp) water until it was thin, like crepe batter. We also used frozen cut chives, which made the pancake wetter than it should have been. So I would recommend using fresh chives the next time.… Continue reading Korean chive pancake (buchujeon)
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Leek, turnip, and rice soup
We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Chinese dan-dan noodles
Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil… Continue reading Chinese dan-dan noodles
Simple au gratin potatoes
We tried this recipe, which calls for cheddar cheese: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes Our modifications: first, we halved this recipe but found a 2-quart casserole dish to be the right size (a larger casserole dish may be needed for the full recipe). Second, we rubbed the inside of the casserole dish with a smashed garlic clove, then lightly… Continue reading Simple au gratin potatoes
Ann Romney’s meatloaf cakes
We tried this recipe: https://cooking.nytimes.com/recipes/12342-ann-romneys-meatloaf-cakes Our modifications: first, we used 1 lb minced beef and ½ lb minced turkey instead of 1 ½ minced beef. Second, we used 1 large shallot instead of ¼ cup onion. (June 2018)Note: We didn’t have seasoned salt, so we loosely followed this recipe: https://www.allrecipes.com/recipe/237461/homemade-seasoned-salt/ In an effort to reduce… Continue reading Ann Romney’s meatloaf cakes
Leftover bun French toast
We had 6 leftover hot dog buns, so we felt inspired by this tip: https://www.rudisbakery.com/gluten-free-post/what-to-do-with-leftover-hot-dog-buns. We used our favorite French toast recipe: http://piglettedc.tumblr.com/post/155719168961/ciabatta-french-toast-we-tried-this-recipe. Note: Because these were fresh rolls, we spread out each open hot dog bun on a baking rack (placed inside a foil-lined baking sheet) and roasted them in the oven at 300… Continue reading Leftover bun French toast
Vanilla frosting
We made this frosting to go with a boxed devil’s food cake (Duncan Hines): https://www.thespruceeats.com/classic-devils-food-cake-with-vanilla-frosting-3053381 For best results, soften the butter at room temperature (don’t rush it in a microwave). We used butter that wasn’t quite room temperature, and it resulted in some lumps. (May 2018)
Simple salad with fresh herbs
We loosely followed this recipe: https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-lessons-from-the-kitchn-173111 For the salad, we used a handful of mixed baby greens, one shredded carrot, ½ bell pepper (sliced along the grain), and julienned fresh basil and fresh spearmint. For the dressing, we increased the honey to 2 tsp, the lemon juice to 1 full lemon, and kept the olive… Continue reading Simple salad with fresh herbs
Chinese bean curd stick and celery salad
We tried this recipe: https://jibuyabu.wordpress.com/2015/12/22/celery-beancurd-stick-salad/ We found that parboiling the soaked, diagonally sliced tofu sticks for 5 mins was helpful. We found the dish refreshing and light. (May 2018)
Japanese mixed mushroom yaki in foil pockets
We tried this recipe: https://www.saveur.com/mushroom-foil-yaki-recipe We used a mix of fresh bonapi, enoki, and shiitake mushrooms (totaling approx. 12 oz). To reduce sodium, we did not adjust the amount of seasonings for triple the mushrooms; we used only 2 Tbsp each soy and sake and 1 Tbsp white miso. We increased the butter to 2… Continue reading Japanese mixed mushroom yaki in foil pockets
Cooking Adventures 