Since we visited Turkey last month, I have been looking for Turkish recipes to try and I spotted one at www.177milkstreet.com which looked interesting. Essentially it is a form of grantinéed potatoes including yogurt, cheese, and garlic. This recipe will make 6-8 servings and will take about 2 hours to prepare. It was very good. Read More …
This easy and tasty way to cook Asian greens is adapted from Hsiao-Ching Chou’s book Chinese Soul Food. The key thing is to get the pan really hot so that the greens get a bit of char on them. 12 oz. bok choy, baby bok choi, etc., cut into small pieces 1 Tbs. vegetable oil Read More …
Ezme is a spicy tomato-based Turkish chopped salad or meze. This version was based on a YouTube channel “Meliz Cooks” which is run by a British woman of Turkish-Cypriot descent. In Richmond, the specialty ingredients are generally available at New Grand Mart. (I bought the Aleppo pepper from Amazon.) 15 oz. can diced tomatoes, drained Read More …
Slovak Halusky dumplings are a potato/flour mixture, rather like gnocchi except made with raw potato and as a thick batter. We made some last night to go with Pasticada, based on a recipe in The Spruce Eats. Since this was our first effort, we experimented a bit on the amount of flour to get the Read More …
This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World. It is Malaysian and origin and is similar to Laksa. It could be made with shrimp or chicken. This made 4 servings and took about 45 minutes. With 1 serrano pepper it was moderately spicy. 3 Read More …
Text to follow I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator. This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today. The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Read More …
We had a head of cabbage in the refrigerator and Carol challenged me to come up with a suitable cabbage salad to accompany some Japanese beef curry. Here is the basic idea of what I made based on a recipe in Nancy Singleton Hachisu’s book Japanese Farm Food. Just do everything to taste, and use Read More …
This is an adaptation of a recipe I saw on thekitchn.com which they called “French Onion Domino Potatoes”. The idea is to layer thin slices of potato with caramelized onion and Gruyere cheese so that it is a lot like the flavors of French onion soup on potatoes. I made this last night to accompany Read More …
There are a number of different ways to use charred eggplant in a dip besides the well-known dish with tahini ( Baba Ghanoush ) . This version is adapted from an Israeli cookbook Shuk, and uses mayonnaise. It is a popular dish in Israel and is quite tasty. I had some Two-Minute Aioli on hand, Read More …
Carol recently served her sisters a set of Moroccan salads for lunch, and my two favorites were this one and Zaalook (Moroccan Eggplant and Tomato Salad). This is adapted from a recipe Carol found on line at www.onceuponachef.com. It will serve 6-8 people as a side dish and takes about 15 minutes to prepare and Read More …