We generally followed this recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/avocado-toast We medium toasted a slice of French country bread (pain de campagne), then spread half of a ripe avocado over the toast. We then sprinkled lightly with salt and pepper. (May 2018)
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Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Sheet pan lemon rosemary butter chicken thighs with Korean sweet potatoes
We converted this Pioneer Woman whole roast chicken recipe into a weeknight meal: http://piglettedc.tumblr.com/post/159735500171/roast-chicken-coated-with-lemon-rosemary-butter Our weeknight modifications: first, preheat oven to 425 and spray a baking sheet with oil. Second, cut 4 small (or 2 medium) Korean sweet potatoes into 2x3” chunks (keeping skin on), slice 1-2 shallots into 1/2” slices along the grain (see… Continue reading Sheet pan lemon rosemary butter chicken thighs with Korean sweet potatoes
Minced beef and Chinese chive potstickers (guotie)
We tried this recipe from Andrea Nguyen: https://www.chowhound.com/recipes/meat-and-chinese-chive-pot-stickers-guotie-28050 We made the filling in preparation for our friend’s dumpling party, where we will make dumplings and then steam and/or pan-fry these. (Apr. 2018) Source: Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009).
Japanese pork meatball and shredded daikon soup (mizoreni)
We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane… Continue reading Japanese pork meatball and shredded daikon soup (mizoreni)
Rotisserie chicken noodle soup, version 2
We tried this recipe: https://www.chowhound.com/recipes/easy-chicken-noodle-soup-from-a-leftover-roasted-chicken-30332 Our modifications: first, we used meat from half a rotisserie and the whole carcass. Second, we supplemented the 12 cups water with 4 cups of no sodium chicken stock. Third, along with the carcass and stock vegetables, we added ¼ bunch each parsley and dill in lieu of thyme. We… Continue reading Rotisserie chicken noodle soup, version 2
Avocado chicken salad
Thanks to my friend Cheryl, we decided to try this recipe: https://natashaskitchen.com/2017/07/28/avocado-chicken-salad-recipe/ Our modifications: first, instead of two cooked chicken breasts, we used half of a rotisserie chicken, shredded and mainly without skin. Second, for the bacon, we used half of a 2.1 oz package of precooked bacon (about 6 strips), which we microwaved for… Continue reading Avocado chicken salad
Baked kibbe
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1013841-baked-lebanese-kibbe Our modifications: first, we used minced beef instead of lamb. Second, instead of grating a small onion for the meat mixture, we puréed it in a handheld mixture. Third, instead of saving half of the onion-pine nut mixture for topping, we used the entire amount as the middle layer… Continue reading Baked kibbe
Muhammara (Middle Eastern red pepper and walnut spread)
We followed this NYT recipe: https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread To roast the red pepper, we followed these tips instead of the ones in the NYT: https://www.daringgourmet.com/how-to-roast-red-peppers/ (Apr. 2018)
How to boil frozen pierogies
This is not a recipe, but a method we learned from the owner of the Polish Market in Vienna, VA: bring a large pot of water to boil. Place the frozen pierogies gently into the pot, one at a time, making sure the water continues to boil vigorously. (Avoid adding so many pierogies that the… Continue reading How to boil frozen pierogies
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