These roasted ribs are an adaptation of a recipe in Saveur magazine in 2008, which in turn was based on the Joyce Chen Cook Book from 1962. I left out the red food coloring from the original recipe as not necessary these days. The ribs took about 90 minutes to roast. 2.33 lbs. of ribs Read More …
Chicken cream stew is an example of yoshoku, Japanese adaptations of Western food. It is a mild and tasty dish of chicken and vegetables in a milk-based white sauce. (Actually there is no cream in it.) The only uniquely Japanese ingredient is some white miso, which seemed to work behind the scenes to increase the Read More …
Cheese strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Cheese Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted Preheat the oven to 435 degrees. With a Read More …
This is another popular filling for strudel. It is not very sweet, and would be very good as a snack with coffee. This version is adapted from Nick Malgieri’s instructions on Craftsy. ½ cup raisins 1 Tbs. rum (optional) 4 oz. cream cheese, softened to room temperature 1 lb. whole milk ricotta cheese 1/3 cup Read More …
An article in Cook’s Illustrated discussed the virtues of making a pizza in a cast iron frying pan, and indeed, it did turn out very well. There were three things which were unusual about this approach: A long fermentation including the final 1.5 hours in the cast iron pan. A border of cheese on the Read More …
There are many different fillings for a musubi (a rice sandwich) in addition to the popular Spam Musubi. Today for lunch, we had a tuna musubi. An important piece of equipment for making musubi is a rice press, which can be bought on Amazon for less than $10. Here is how we made 3 servings: Read More …
Oyakodon is a Japanese comfort food classic, a mild but flavorful mixture of chicken, egg, and onion served on top of a bowl of rice. It makes a good lunch and is quick to prepare if you already have some recently cooked leftover rice to warm up. This is very child-friendly. This version is adapted Read More …
A traditional Italian dish is to braise pork in milk. Jamie Oliver extended this idea to chicken, which has turned out to be very popular on the internet. It made a very moist and flavorful chicken with a very tasty sauce. We ate it with rice and steamed broccoli. 1 whole chicken 2 tsp. salt Read More …
Spam musubi is a rice sandwich (musubi) in which the filling is a piece of fried spam. Spam musubi is very popular in Hawaii. To see what all the fuss is about, we made spam musubi for lunch, and it turned out to be a very easy and tasty dish. We followed the instructions at Read More …
This is the version of fresh pasta popular in the Emilia-Romagna region of Italy, and consists only of eggs and flour. With such a simple recipe, this is all about technique. I am following here the instructions of Guiliano Hazan on Craftsy. I used some Italian 00 flour, since I had some in the pantry, Read More …