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 …
I had some leftover Chinese Braised Beef and was looking for a vegetable to go with it and some rice. We had a Napa cabbage in the refrigerator, and I found a stir-fry recipe for Napa Cabbage in Grace Young’s Stir-Frying to the Sky’s Edge. Grace’s simple recipe calls for some prosciutto, and I substituted Read More …
Basturma is an air-cured dried beef which is very popular in Armenia. It is like a spicier version of the Italian bresaola or the Spanish cecina. I spotted recipes for how to make it in Saveur.com and in the cookbook Lavash, and decided to make a batch. It was relatively easy and fun to make. Read More …
Apple 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 Apple Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted ¼ cup bread crumbs Preheat the oven to Read More …
Above photo is a fully pulled batch of strudel dough. On one of my business trips to Budapest, I spent a lot of time looking around the Central Market. The highlight was watching a husband-wife team make strudel after strudel. It was amazing to watch the two of them take a blob of dough and Read More …
This is the classic filling for strudel and is easy to make. This version is adapted from Nick Malgieri’s instructions on Craftsy. 2 Tbs. unsalted butter 2-1/2 lbs. Granny Smith or Golden Delicious apples 2/3 cup sugar 1 tsp. cinnamon ½ cup dried currants or raisins ½ cup coarsely chopped walnuts Peel and core the Read More …
This easy braise filled the house with the smell of star anise from the Chinese Five Spice powder. We ate it with the Stir-fried Asparagus and Shitake Mushrooms and steamed rice. This recipe is adapted from Cook’s Illustrated’s “All-Time Best Chinese Recipes”. Cooks recommended making this with beef shank or short ribs, as flavorful and Read More …
This side dish accompanied Chinese Braised Beefin the photograph. The mushrooms were a good addition since they really soaked up the sauce. This is an adaptation from Cook’s Illustrated’s “All-Time Best Chinese Recipes”. Sauce 2 Tbs. water 1 Tbs. soy sauce 1 Tbs. dry sherry 2 tsp. brown sugar 2 tsp. grated fresh ginger 1 Read More …
The key insight to this version of fried rice is to boil the rice in lots of water like pasta, rather than steaming it in a precise amount of water as usual. This is a way to use freshly cooked rice and have each of the rice grains separate vs. the natural tendency to form Read More …