Mongolian beef is a dish invented in Taiwan which has become a staple of Chinese-American cooking. (It has nothing to do with Mongolia.) I recently enjoyed it at PF Chang’s and looked around the internet for how to make it. This version is adapted from thewoksoflife.com. It makes 4 servings and takes about 45 minutes Read More …
Plov is a rice pilaf with lamb or beef which is one of the signature dishes of Central Asia, served for example, at weddings. We had it at least twice on our recent trip to Central Asia. It is also popular in other parts of the former Soviet Union. As a sign of that, this Read More …
I saw this dish in thekithn.com as a quick and tasty family-friendly dish. It was those things, although maybe to make it appealing to children I thought the seasoning was underdone. I think the seasoning mixture should be roughly doubled. Another change I made was to use sesame oil only in the seasoning mixture, and Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
This is an adaptation of “Perfect Sous-Vide Steak” from Lisa Q. Fetterman’s book Sous-Vide at Home. It did turn out very well, with an even pink center and a nice crust. We used the steak in Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak which was also delicious. This is much more a Read More …
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …
This spicy fajita recipe is adapted from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Borrachas means drunken and refers to the tequila in the marinade. (Carol likes frijoles borrachas which include beer as an ingredient.) We made a half recipe which made 4 servings for us. Mix the marinade in the evening Read More …
This hearty stew of beef and root vegetables is from the Gascony region of France. This version is an adaptation of a recipe in SeriousEats.com. It makes 8-10 servings and takes about 4 hours to prepare. Like most stews, it benefits from being made a day in advance, which gives the flavors time to meld Read More …
This is an adaptation of a recipe for a Cantonese noodle dish on the “Made With Lau” YouTube channel. My version looked a lot different from the original since I was unable to find fresh wide flat noodles at the New Grand Mart. The closest I could find were thinner noodles intended for Phat Thai, Read More …
This hearty winter stew from northern Spain was adapted from Jean Anderson’s Falling Off the Bone. It takes about 4 hours and will serve 6-8 with a good crusty bread. 6 thick slices of bacon, cut into 1-inch pieces 3 lb. beef chuck or round roast, cut into 1-1/2-inch cubes 2 large onions, sliced 6 Read More …