We tried this recipe from Food & Wine: http://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp Our modifications: first, the recipe calls for 2 lb rhubarb, but we could find neither fresh nor frozen, so we used 1 lb frozen peach slices instead. Because peaches are not as tart as rhubarb, we reduced the amount of white sugar by ½ cup (for… Continue reading Strawberry-peach crisp
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Hakka claypot rice with Chinese sausage
We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
Italian wedding soup
We tried this recipe: http://www.goodinthesimple.com/favorite-soup-italian-wedding-soup-recipe-cant-beat/ Our modifications: first, because the meatball mixture was too liquidy, we supplemented it with about 4 oz minced beef and about 2 Tbsp plain breadcrumbs. Second, we used shredded (not ground) Parmesan in the mixture and did not add any additional Parmesan directly to the soup. Third, we increased the… Continue reading Italian wedding soup
Ciabatta french toast
We tried this recipe, which is our favorite: https://www.epicurious.com/recipes/food/views/french-toast-40039 (See Note 2.) The recipe is simple: using a flat, wide bowl (we use an 8x8" baking dish), combine 3 eggs, ¼ tsp salt, 2 Tbsp sugar, 1 cup milk (see Note 1) below, and ½ tsp each vanilla extract and ground cinnamon (see Note 4).… Continue reading Ciabatta french toast
Simple egg white frittata with bacon and caramelized scallions
Using an 8-inch nonstick pan, we heated the pan and then added about 1 oz uncooked center-cut bacon, cut into match sticks. Once the bacon browned, we added ¼ cup chopped scallions (mainly whites) and sautéed on medium-low heat until the scallions started to caramelize. We added 5 lightly beaten egg whites (seasoned with a… Continue reading Simple egg white frittata with bacon and caramelized scallions
Simple cucumber salad
We loosely followed this recipe: http://www.coffeeandquinoa.com/2013/05/simple-cucumber-salad/ Our modifications: first, using a mandolin slicer, we thinly sliced three unpeeled Persian cucumbers (seedless mini-cucumbers) into a mixing bowl. Second, we thinly sliced one small shallot (about 2 Tbsp) in cross sections and added them to the bowl. Third, we used ¼ cup Japanese seasoned rice vinegar (Marukan… Continue reading Simple cucumber salad
Spaghetti bolognese for two
We tried this one-pot recipe (we used a 14-inch wok) from America’s Test Kitchen Dinner for Two magazine. The online recipe is available here: https://www.americastestkitchen.com/recipes/64-weeknight-pasta-bolognese (subscription required). Once we turned off the heat, I added about 2 tsp each of red wine vinegar and balsamic vinegar. (Jan. 2017)
Balsamic-roasted strawberries and grapes
Preheat oven to 375. Using a 9x13" baking dish, add 1 lb (16 oz or 2 cups) each strawberries (cleaned and quartered) and grapes (here, a combo of red and black), halved lengthwise. Toss with ¼ cup each sugar and balsamic vinegar (we used a 3:1 ratio of regular balsamic and fruit-infused balsamic). Oven-roast, tossing… Continue reading Balsamic-roasted strawberries and grapes
Simple lasagna with hearty tomato meat sauce for two
We tried an America’s Test Kitchen recipe from their Dinners for Two magazine; access to the online recipe requires a subscription: https://www.americastestkitchen.com/recipes/361-simple-lasagna-with-hearty-tomato-meat-sauce Unfortunately, our loaf pan was too small to fit the recipe (which presumably requires a 9x5 loaf pan), so we ended up having to transfer it to an 8x8 baking dish, breaking the… Continue reading Simple lasagna with hearty tomato meat sauce for two
Skillet cornbread with blueberries
We were looking for a not-too-sweet recipe, so we tried this: http://www.jessicagavin.com/skillet-cornbread-blueberries/ We used ¾ cup coarse yellow cornmeal and ½ cup blue cornmeal. Note: The blueberries all sank beneath the surface. What we might try next time is to wait to add the 15 reserved berries to the top of skillet after 15 mins… Continue reading Skillet cornbread with blueberries
Cooking Adventures 