Food
-
Kitchen Diary #1
I’m calling this #1 because I haven’t done this type of post in a while, I’ve forgotten when the last time was, so I can’t search for it! But yeah, recipe blogging can be a pain sometimes. Love to do… Continue reading
-
I LOVE Cookshelf
If you have a cookbook collection you feel you don’t get as much use out of as you should, SIGN UP FOR COOKSHELF. It has totally changed my life, no exaggeration. In April of this year, I started a project… Continue reading
-
Shrimp and Tofu Jjigae
Jjigae is Korean for stew. There are many kinds of jjigae, all lovely for fall and winter. I had some tofu in the fridge, and shrimp in the freezer, quail eggs and kimchi I needed to use up, and I… Continue reading
-
Spiced Cauliflower Florets
While I don’t mind cauliflower rice today as much as I did 15 years ago, I still would rather eat a bowl of roasted cauliflower florets. I vary the seasoning from batch to batch. This one has a touch of… Continue reading
-
Eggplant Char Siu Style, from Hetty Lui McKinnon’s Tenderheart
You can find the original recipe here, and the cookbook here. I only used one eggplant because that’s all I had from the CSA farm box, plus it’s only hubby and I who eat eggplant around here (the others get… Continue reading
-
Sautéed Mushrooms with Herbs
Sauteed mushrooms should be in everyone’s culinary repertoire. By themselves they’re an awesome side dish, but also they make perfect fillings for omelettes, and toppings for pizza or steak or tartine or smørrebrød. They can also be used as the… Continue reading
-
How Times Have Changed: Coffee
I wrote this post in 2005. It reads super-pretentious to me now LOL. Though I still like that DIY mocha because it’s easy and doable with just about any coffee you have on hand. These days, we do have another… Continue reading
-
Carrot, Adzuki, and Miso Soup
Still working on using up ingredients I had bought and ended up not using as much as I thought I would. This time it’s adzuki beans. Even after I made this recipe, I still have a container left, so tonight… Continue reading
-
Salmon with Teriyaki Shiitake Sauce
I had half a fillet of salmon leftover uncooked from dinner the night before, a half-bag of dried shiitakes, and the last of a bottle of mirin, so this was an easy fix. Continue reading
-
Creamy Curried Shrimp
This was one of the first recipes I cooked as a newlywed. It has a short list of ingredients, was easy to follow, and super-yummy. These days I have to make it non-dairy for me and family members with allergies,… Continue reading
