So Many Recipes, So Little Time
Honestly, the picture of the reddish brown mass called carcamusa in Milk Street Magazine didn’t excite me. Besides, I am not even good at imagining flavors by reading the ingredients. It just happened that all the parts were on hand and we had to have something for dinner and tomorrow’s lunches. My excitement started building…
Quite an undertaking for an average weekday dinner. Nevertheless, a woman of purpose and power, she persisted and, after six hours, we had a Jordanian Maqluba on a Tuesday night. This version is a compilation of different recipes but the main one I pushed from is Maqlubet el Foul el Akdhar from Falastin. Maqluba means…
Steamed Crab and Pork Shumai flavored with ginger, shallots, and scallions are much quicker to shape compared to regular dumplings. And only eight minutes in a streamer. WHAT WENT IN— small wonton wrappers (about 3” in diameter or across if square) FOR THE FILLING— 6 oz lump crabmeat— 6 oz ground pork— 1 Tbsp minced shallot— 1…
Savory Snow Balls. These pork and shiitake meatballs covered in sweet rice do look like mini snowballs and make the table so festive. They take under ten minutes in a steamer and can be steamed at the table. WHAT WENT IN— 3/4 cup sweet rice, rinsed and soaked in water for 2 hours— yuzu-kosho, for…
Donabe winter months go on. That was the day to pull out Mushi-nabe — a steamer kind of day. Steamed Shrimp on Tofu from Classic and Modern Japanese Clay Pot Cooking. These are absolutely ingenious shrimp tofu bites — chopped salted and peppered shrimp mounded on bite size pieces of tofu. Sprinkled with potato starch…
What can I say — the moment if feels everything has been said about potatoes, Nopi potato salad shows up. Crushed potatoes with caper berries, pink peppercorns, and roasted garlic. Exactly what it is in the title, that what makes this salad stand out: garlic roasted with herbs in oil, caper berries, pink peppercorns. Every…
Although geographically moving West from my childhood home, somehow my mind has always been drawn East. Probably like the place where I come from — neither West or East, or both. When we moved from Manhattan to suburbs to start a family, one of my very first friends was Japanese. An artist by training, she…
Diana Henry’s savory pies have such an unmistakable signature of comfort, flavor, and practicality. They are doable and luxurious, uncomplicated and lavish at the same time. Just tasty. And, considering the presentation, you’d never tell that often they are just an elegant way to clean up the leftovers. This is a Russian chicken pie from…
Ever since years ago l set my foot in Xi’an Famous Foods in a Flushing basement, this has become my favorite salad. L1 — Tiger Vegetable Salad (Spicy & Cold). For an unknown to me reason, it is now off their menu. But I got the book and the craving. There are eight ingredients in…
Mohinga, Burmese National Dish based on the recipe by Daw Hla of 132 Edward Street in Rangoon. According to the 1956 edition of Rangoon International Cook Book, Daw Hla was “reputed as the best Mohinga cook in the city, catering for more than 40 years… for the Union Club and Orient Club.” In MO-HINGA, MO…