Depending on what you’re using it for (and your tastes) you can vary the proportions and of course I encourage you to experiment with different ingredients. Sometimes I’ll put some grated apple or honey for sweetness, other times I’ll use chilli powder or sauce to give it a bit more kick. You could also put other stuff like scallions, sesame seeds or sesame seed oil to take it in another direction....
Why This Recipe Works? You don’t need to use the same mushrooms as me, but using a trio of mushrooms provides a contrast of tastes and textures that makes this dish more interesting. Taking your time sauteing the mushrooms in olive oil induces Maillard Browning, which creates The combination of vinegar and brown sugar creates a tangy sweet marinade that makes this delicious on its own or the perfect side dish to accompany roast meat and seafood....
I like to start my Niku Miso by caramelizing aromatics like shiitake mushrooms, scallions, and ginger. For the meat, I use ground pork, but ground chicken or lamb would work equally well. The miso, is a blend of regular yellow miso with a bit of hatcho miso (a.k.a. black miso) thrown in for its aged complexity, but just yellow or a mixture of yellow and red would work just fine....
This is when Ful Medames swoops in and saves the day. It’s originally an Egyptian dish, that’s worked its way onto breakfast tables around the Middle East. Somewhere between a bean salad and a bean dip, it’s usually made by seasoning cooked fava beans with olive oil, spices and aromatics before being served with bread and pickled vegetables. This makes it a quick, satisfying, and nutritious breakfast if you keep your pantry stocked with a few cans of beans....
Today I’m going to share with you one of the best things I’ve put into my mouth this year. It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core. It may look like some kind of sorcery, but I assure you, there were no spells involved in the making of these magical biscuits....
Why This Recipe Works? Pressing firm tofu under a weight presses out pockets of water, which collapse to form layers of protein with a meat-like texture. Marinating the tofu in ingredients rich in amino acids such as soy sauce, sake, and konbu tea imbues the tofu with meaty umami. Tearing the tofu into irregular chunks and dusting it with potato starch makes this plant-based Karaage visually identical to Karaage made with meat....
Arroz con Pollo is one of those dishes that has about as many ways to make it as there are cooks that prepare it and it’s a dish that’s eaten in some form or another in just about every Spanish-speaking country in the world. For my version I like to marinate the chicken with plenty of garlic, chili powder and a bit of vinegar. When browned, the marinated chicken creates a marvelous smoky layer of fond on the bottom of the pot that imbues the rice with a preposterous amount of flavor....
The trick to making this smooth and creamy green tea dessert is to prevent the formation of ice crystals in the ice cream mixture while incorporating a small amount of air. There are several ways to achieve this, such as by rapidly freezing it using dry ice or liquid nitrogen or mechanically churning it while it freezes using an ice cream maker. For this Matcha Ice Cream recipe, I’m sharing an easy method to make a velvety smooth ice cream that doesn’t require any unfamiliar chemicals or churning....
Well, it’s probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. The big difference is that it’s not seasoned with curry powder. Singapore Noodles may not be a traditional dish, but it is a delicious one, and the spindly, vibrant, curry-flavored impostor has found its way into the hearts of food lovers across the English speaking world....
For those who grew up making Mac & Cheese out of the blue box, the problem with Macaroni and Cheese from scratch is two-fold. The first is that most recipes are complicated, involving multiple stages and lots of pots and pans. The second problem is that despite all the work, cheese sauce is tough to get right, and can often end up clumpy, gritty, or chewy, bearing little resemblance to the slick elbows of pasta in a velvety smooth sauce that we all love....
Why This Recipe Works Using a very hot cast iron or carbon steel pan mimics the intense direct heat of a charcoal grill, allowing you to “grill” the peppers on your stove. Dry roasting the peppers without any oil keeps the oil from splattering and smoking. It also allows the pan to reach higher temperatures, which gives a better char on the peppers. Oil can be added after the peppers are roasted to help any seasonings you add to adhere to the peppers....
What is Kakuni? Kakuni (角煮) literally means “simmered cubes,” and is a dish hailing from the island of Kyushu in southern Japan. It’s made by braising cubes of pork belly with aromatics such as ginger, garlic, and scallions until the meat is fall-apart tender. Most Kakuni is seasoned with a lot of soy sauce and sugar, which gives it a glossy, golden brown patina. While this gives it some visual impact, this style tends to be quite sweet, and the soy sauce becomes the star of the show....
Kimchi is one of those marvelous foods where time and lacto-fermentation turns ordinary veggies and some salted shrimp into a pickle of immense depth that’s at once briny, savory, sweet, tangy, nutty, pungent and piquant. It’s often called the Korean equivalent of sauerkraut, but it’s so much more than that. A more accurate description might be that kimchi is the Korean equivalent of sauerkraut, dijon mustard, anchovies, balsamic AND an aged cheese, but that still wouldn’t be doing it justice....
Why This Recipe Works? Using the inner leaves of this vegetable ensures the salad is tender and flavorful Soaking the cabbage leaves in water helps crisp it up. Removing the stems eliminates any tough bits while allowing you to roll up the leaves so they’re easier to slice thinly. Is Cabbage Good for You? In Japan, cabbage has long been believed to aid in the digestion of the rich, fatty foods it accompanies....
The tofu is then glazed in a savory-sweet sauce that’s redolent of ginger, garlic, and black pepper, making it ridiculously flavorful. The result is a crave-worthy one-bite appetizer that’s delicious alongside a pint of beer or a glass of wine. Why This Recipe Works? Drying the surface of the tofu through a combination of draining, salting, and patting with paper towels reduces the tofu’s surface moisture, making it much easier to crisp....
This aversion is the main reason why I avoided eating these succulent bivalves. That is, until I figured out a series of tricks to get rid of virtually all the sand in the clams. The first thing is to soak the clams in salt water, which will trick them into thinking they’re back in the ocean. After a while, the clams will open up and peak their little necks out, squirting out murky water and taking in the fresh salt water from the bowl....
Why this recipe works Rice syrup gives the cookies a chewy texture and caramel flavor. By using oatmeal and chickpea flour, you not only increase the fiber and protein content of the cookies, but you also avoid the gluten in wheat flour that can make cookies tough. Using peanut butter as the fat in these cookies allows you to add a lot more peanut butter, which amps up the peanut butter flavor....
The thing is, the thick batter and viscous cherry red sauce are hallmarks of this Chinese-American classic. Making a black vinegar sauce may taste a lot better, but it alters the soul of the dish, turning it into another dish entirely. So how do you make this iconic dish better? Well, I’ve been experimenting again and I think I’ve come up with a solution. The first thing is to make the meat taste better....
As much I love making chicken adobo at home, I’ve somehow managed to skip doing an adobo recipe on this blog. I hadn’t thought much about it until I started getting requests to do more Filipino recipes. I guess it never occurred to me to write about my Filipino chicken adobo recipe because it’s always been such a “no recipe” dish for me; just thrown together without much thought. The other reason is that, like most of the best foods in the world, there are about as many ways to make adobo as there are cooks who prepare it....
