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Braised chicken thighs and chayote

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We had extra chayote and decided to try this one-pan meal: http://www.chowhound.com/recipes/braised-chicken-and-chayote-27664 First, heat a large sauté pan for 15 seconds, then pour in a little oil and spread it so that a sheen of oil covers the floor of the pan. Once the oil starts shimmering, place the chicken, skin-side down, in the pan.… Continue reading Braised chicken thighs and chayote

Ethiopian berbere chicken stew with hard-boiled eggs (doro wat)

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We tried this recipe:http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/ but made a few modifications. First, instead of 7 Tbsp unsalted butter, we used a mix of butter, olive oil, and grapeseed oil (6 Tbsp total, reduced from 7). Second, we used one large red onion and sliced in along the grain. Third, we used 10 skin-on, bone-in drumsticks in lieu… Continue reading Ethiopian berbere chicken stew with hard-boiled eggs (doro wat)

Salvadoran chicken and vegetable soup (sopa de pollo con verduras)

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Place a whole chicken (4-5 lb) in a stock pot, then add 2 cups celery (about 3-4 stalks), 1 cup cilantro (about 1 bunch), ½ cup each parsley (about ½ bunch) and spearmint, 1 roughly-cut tomato (about ½ cup), 1 large onion (rough-cut), 2 Tbsp chicken bouillon (here, Better Than Bouillon), and pour in enough… Continue reading Salvadoran chicken and vegetable soup (sopa de pollo con verduras)

Simple pound cake

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We tried this Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/plain-pound-cake-recipe.html but reduced the sugar to 1 ¾ cups and salt to ¾ tsp. This recipe yields 2 regular loaves, or 1 regular loaf and 3 mini-loaves (one of which is depicted). Fill the loaves only ½ way, as the batter expands while baking. During my childhood, I grew… Continue reading Simple pound cake

Italian-style penne with meat sauce

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We tried this recipe: http://www.simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/ Our modifications: first, we used 28 oz crushed tomato in lieu of chunky tomato sauce, which we added immediately to the cooked garlic-onion mixture and let simmer for while we browned the ground beef separately and cooked the pasta. We also doubled the amount of garlic. Second, we used fresh… Continue reading Italian-style penne with meat sauce

Creamy scrambled eggs with cottage cheese

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We had leftover small-curd cottage cheese, so we tried this recipe: http://thedairydish.com/easy-scrambled-eggs-cottage-cheese-recipe/ The recipe wasn’t particularly precise, so we heated the butter in the pan first, then scrambled the eggs before adding them to the pan. We garnished with minced garlic chives. We served this with sliced tomatoes drizzled with olive oil, fruit-infused white balsamic… Continue reading Creamy scrambled eggs with cottage cheese

Slow-roasted fall vegetables

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We followed this recipe: http://cooking.nytimes.com/recipes/182-slow-roasted-fall-vegetables but made the following modifications: for vegetables, we used 5 parsnips, 1 large rutabaga, and 4 carrots, peeled, trimmed, and cut into ½" sticks. We tossed the root vegetables with 6 peeled and rough-cut shallots, 8 peeled and whole garlic cloves, ¼ cup olive oil, a few sprigs each thyme,… Continue reading Slow-roasted fall vegetables

Oven-roasted beef brisket

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We tried this Pioneer Woman recipe for Rosh Hashanah: http://thepioneerwoman.com/cooking/passover-brisket-i-think/ For our 5 lb brisket, we combined 20 oz Ketchung Signature Sauce (an artisanal ketchup with Korean flavors available at http://www.ketchung.com), a packet of onion soup mix, and 1 cup of water. After poking holes in the brisket with a metal skewer, we poured the… Continue reading Oven-roasted beef brisket