This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 1 large English cucumber or equivalent (Peel if ordinary cucumbers) 1 tsp. salt 2 Tbs. soy sauce 2 Tbs. rice vinegar 2 Tbs. sugar 1 Tbs. sesame oi Cut the cucumbers and cut into small round slices Read More …
This recipe is adapted from a very idiosyncratic cookbook written in 1945 by Buwei Yang Chao How to Cook and Eat in Chinese. In it the author tries to explain to Americans how to cook and eat like people in China even though Americans of the day had access to only a few distinctively Chinese Read More …
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 …