Text to follow This dish of beef served over bread comes from the Dungan people, a Chinese Muslim group now mostly living in Kyrgyzstan. The beef is Chinese-influenced, with Five-Spice Powder, while the bread it is served on, Non, is Uzbek. This is adapted from Caroline Eden’s Red Sands, which I am reading in preparation Read More …
This is a Japanese dish in which cubes of steak are pan-fried, glazed with a soy-citrus sauce, and served with steamed rice. I actually made it with thin sliced rib eye from a Korean supermarket, which is what is shown in the photograph. I think that was a mistake because there was too much surface Read More …
This is an adaptation from a recipe in thekitchn.com. It turned out to be a very quick, easy and flavorful way to cook a steak, and it was very good with warmed flour tortillas. The quantities shown below are for 3 servings, but it can be easily ratioed up or down. It has a little Read More …
This was my first recipe based on Cookish, from Milk Street, which is a book of ideas for quick meals suitable for weekdays. This turned out well, although Carol thought it may be a little too salty, so I may cut that back next time. (The recipe calls for kosher salt. I used Krogers, which Read More …
I was looking for a way to use some Italian meatballs in the freezer and hit on the idea of eating them with a sauce based on roasted eggplant. It turned out well, so I am documenting it here. We ate it on top of hummus. Michael Solomonov’s cookbooks are filled with ideas for using Read More …
This is an example of Yoshoku, Japanese style western food. It is a meat patty served with a sauce, rice, and a salad or vegetables. The patty is made from a mixture of pork and beef and is quite tasty. It is a bit like meatloaf. This version comes with a tangy sauce based on Read More …
Text to follow This is a Japanese comfort food classic and is relatively quick to make. This version is adapted from Tim Anderson’s Japaneasy, and is sized for two portions. Note that you need to have the Sweet Soy Sauce ready when you start to cook. 10 oz. steak, thinly sliced against the grain 1 Read More …
This recipe is an inspiration which turned out well. The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand. Quantities are about right for 3 adult servings. Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …
This is a tasty dish for 6 people. The potato pancakes remind me of the Irish boxty, since they are a mixture of potato and flour. It takes around 3 hours to reduce the sauce to the thickness shown in the photo. This version is adapted from an article in Vice. For the Goulash: 6 Read More …
I read an article on the internet extolling the virtues of Marcella Hazan, the Italian cookbook author, and the article mentioned in passing how great Athony Bourdain’s Les Halles Cookbook is. That inspired me to buy a copy, and this is the first dish I have made from it. So far, so good. What I Read More …