15, Nov 2010
Chili
Yet another chili recipe. This one is pretty easy in that it just uses ground meat and powdered spices, except for some dried or frozen peppers. Substitute whatever peppers you might have handy, or chili powders. This is bordering on a little too much meat to brown in even a…
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- By mike
14, Nov 2010
Doenjang jjigae – Korean tofu, vegetable, and beef stew
From this recipe from Sunset. This one came out very good, and very Korean. I would make it again, though I’m not crazy about the combination of cabbage, zucchini and daikon (though Korean as that is). The broth was delicious, and I’d try it perhaps potatoes and mushrooms as well.…
14, Nov 2010
Coconut ginger curry with halibut
Came from this recipe in an issue of Sunset. It came out really good, and not too much work. We’d definitely do this again, with fish or chicken, maybe adding some more hearty vegetables. We couldn’t find curry leaves, but the flavor was good anyway, and a little curry powder…
14, Nov 2010
Rye Pretzels
These came out really good the first time, both hot out of the oven and later once they’d cooled. We’d like to try different flours. We did one batch with salt and pepper, which was very good too. We also want to try making pretzels dogs because, hey, pretzel dogs.…
9, Nov 2010
Grilled Lemongrass Chicken
This chicken was inspired by a good Vietnamese vermicelli bowl and is meant to be good served that way or over rice. Would work well with nuoc cham or barbecue sauce (or this one) for dipping. I tried to cut the chicken in chunks and thread them on metal skewers,…