We tried this recipe: https://www.japanesecooking101.com/shiozake-recipe/ We dry-salted the salmon (about ¾ tsp per 1-inch thick filet) overnight. (For a 1.5 lb salmon filet, we cut about 4 ½ pieces.) Because we did not a grill, we used the oven. We first lined a baking sheet with foil, then placed a wire rack on top of… Continue reading Japanese salt-cured salmon (shiozake)
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Turkey sloppy joes
We tried this recipe: https://www.allrecipes.com/recipe/223050/chef-johns-turkey-sloppy-joes/ Our modifications: first, we used 1 1/3 ground turkey but did not adjust the seasonings. Second, we added one green bell pepper (cut into ½ inch dice), around the time we added the ketchup. Third, we skipped the fresh scallions and reduced the amount of shredded white cheddar to 2… Continue reading Turkey sloppy joes
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Middle Eastern herb and garlic chicken
We used 6 small thighs and two medium breasts (cut in half-chunks), all skinless and boneless. Recipe here: https://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken We baked at 450 and also broiled on low, for a total of 20-25 mins. We skipped the yogurt dressing. (May 2018)
Citrus zest-infused sugar
We tried this recipe: https://www.thekitchn.com/recipe-citrus-sugar-226250 We used zest from 2 lemons and 2 limes, baked at 170 degrees for 12 mins, which is how long it took for the zest to be dry to the touch. It’s a good way to repurpose citrus rinds leftover from recipes calling for only juice. (May 2018) Note: We… Continue reading Citrus zest-infused sugar
Berry salad lightly dressed with mint, lemon juice, and honey
We tried this recipe: https://www.spoonfulofflavor.com/2013/04/12/triple-berry-salad/ We used raspberries instead of blackberries. We also julienned the spearmint leaves (except for the garnish). (May 2018)
Zucchini tian with curried bread crumbs
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs
Polenta with sausage and spiralized butternut squash
Details here: https://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion Our modifications: first, for the polenta, we used 5 oz spiralized butternut. We also added about 1/3 cup water slowly over time while simmering to make sure the polenta mixture wasn’t too viscous. Second, we used a mix of hot and sweet Italian chicken sausage (2 links each). We also sautéed the… Continue reading Polenta with sausage and spiralized butternut squash
Simple chocolate pudding
We tried this recipe because it required only pantry ingredients and did not call for whipping or heavy cream: https://cookiesandcups.com/easy-chocolate-pudding/ We garnished with fresh spearmint. (May 2018) Note: For a spicy variation, add a dash each cayenne (1/8 to 1/16 tsp) and cinnamon (1/8 tsp) to the dry ingredients. You also can garnish with the… Continue reading Simple chocolate pudding
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Cooking Adventures 