I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican. In any event, it was good. Here is what Read More …
I made this rice to accompany a Puerto Rican/Cuban roast pork while at the beach near San Juan. It is adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli. It took about 40 minutes and made about 8 servings. I am not sure why, but the leftover rice was still good and not hard and Read More …
This is an interesting way to get bulgogi in a skillet. It is adapted from Kassie Yeung’s book Bad B*tch In The Kitchen and will serve about 4 and takes about 30 minutes, although I made the meat mixture a few hours in advance to further meld the flavors and stored it in the refrigerator. Read More …
Banchan are the side dishes for foods like bulgogi. This version is from Cassie Yeung’s book Bad B*tch In The Kitchen. It takes about 10 minutes to pull together and will serve 2-4 people as a side dish. 1 lb. fresh mung bean sprouts 2 Tbs. soy sauce 1 Tbs. toasted sesame oil 1 tsp. Read More …
We made this comfort food classic based on a recipe in simplyrecipes.com. It took about 90 minutes and made 20 1.25 inch meatballs, which would be 4-5 servings. We enjoyed it with mashed potatoes and buttered carrots. For the meatballs 2 cups ½-inch white bread cubes (approx. 3 slices) ¼ cup whole milk 4 Tbs. Read More …
I volunteered to make Beef Plov for a reunion lunch for our Central Asia tour group, which presented some problems because we would be tied up with our choir for a couple of hours before the reunion. How could I prepare it and keep it warm. I decided to use our slow cooker after looking Read More …
This is a retro recipe for a sponge cake with a caramelized coconut topping and is very tasty. This version is adapted from Serious Eats. It makes one 9 x 13 inch cake and takes about 90 minutes, mostly elapsed time. For the cake Non-stick cooking spray 4 Tbs. (half a stick) unsalted butter ¾ Read More …
This onion, olive, and anchovy topped focaccia is essentially an Italian version of the Provencal dish Pissaladiere. This version is adapted from Nick Malgieri’s book, The Modern Baker. I made half of his recipe, which I baked in a quarter sheet pan (13 x 9). It made 3 servings for us for dinner with a Read More …
We ate this cornbread adapted from Nick Malgieri’s The Modern Baker with bean soup. It was a nice cornbread, which was flavorful without being very spicy despite the chilies. We made a half recipe in an 8-inch cake pan (6 servings as a side dish) rather than the full recipe (amounts below – in a Read More …
I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food. It took about an hour and will serve 8 people 3 cheesy meatballs each. We ate them for dinner with fresh pasta and with some extra red sauce on the side. 2 lbs. 80/20 Read More …