Zwiebelkuchen is a fall seasonal dish in Germany which popularly accompanies the new wine from the Rhineland called Federweisser. I learned about it when a NYT crossword clue asked for the key ingredient in Zwiebelkuchen, which to my surprise turned out to be onion. Zwiebelkuchen shares a lot of ingredients with Tarte Flambee – Flammekueche Read More …
These Turkish lamb kofta are adapted from a recipe in New School Barbecue by Evan LeRoy and Paula Forbes. It makes 4 servings and will take less than an hour. We served it with tzatziki, pickled red onions and Druze Mountain Bread. The original recipe called for the kofta to be grilled, but I cooked Read More …
The first night on our recent trip to Shanghai we ate dinner in a modest western Chinese restaurant which mostly sold noodle dishes. I noticed that one of the cooks in the restaurant was making the noodles we were eating and that they were pulled. This means that a very extensible dough was stretched, doubled Read More …
During a recent visit to Beijing, two of the best dishes we ate were zucchini shred and Napa cabbage salads with a sesame dressing. This posting is an adaptation of the dressing for Qianlong Cabbage (Qianlong Caicai) from The Mala Market website. So far I have used it to dress Sesame Noodles with Shredded Chicken Read More …
This is a second version using Pulled Noodles and Chinese Sesame Dressing. Otherwise, it is the same as Sesame Noodles with Shredded Chicken v1. 8 oz. shredded cooked chicken breast ½ red bell pepper, cut into small pieces ½ cucumber, cut into small pieces 1 carrot, peeled and shredded in the large holes of a Read More …
This is my third version of the Georgian chicken dish which became very popular throughout the Soviet Union. This version I think turned out best of all. It used a marinade adapted from The Russian Tea Room Cookbook and followed some of its instructions on how to debone the game hen. Removing all the back Read More …
Over the years I have heard many ideas about how to upgrade instant ramen noodles into something more gourmet. Recently the Wall St. Journal published a recipe by Kwame Onwuachi in which shrimp-flavored instant ramen was upgraded by fresh shrimp and crab. I am writing below how we made 2 servings. It took less than Read More …
I recently saw a favorable article on a new book Small-Batch Breads by Rebecca Eisenberg, who has been running a website thepracticalbaker.com. Rebecca has been specializing in foods sized for one or two persons and is most famous for a mini focaccia baked in a bread loaf pan using 1 cup of flour (or to Read More …
This is a specialty of Nagoya, and it makes a tasty mid-week dinner that is pretty quick and uses mostly pantry and refrigerator ingredients. The one part of this which I found awkward was that the sauce uses as a key ingredient pasta water, implying a need to prepare the noodles a bit on the Read More …
This is an adaptation of a recipe in Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt. It was made to accompany Five-Spice Meatballs & Eggplant in Tomato Sauce. This is how I made it in a Japanese rice cooker for 4 servings. Note that a Japanese rice cooker measuring cup is Read More …