Sunday, February 19, 2012
Tuesday, December 6, 2011
For our Thanksgiving dinner, I made a baked, stuffed pumpkin. Not strictly speaking, an Around the World dinner, but I took the recipe from "Around My French Table" by Dorie Greenspan. I don't have the cookbook but the pumpkin recipe was featured when NPR interviewed Greenspan and is also on Amazon. M wasn't a huge fan but Steve and I loved it. Steve confessed later that he had been skeptical and was pleasantly surprised. Love to have my cooking be a source of a pleasant surprise! :)
I followed the recipe as given on Amazon, but with the following changes:
* I left out the bacon.
* I used pumpernickel and Gruyere for the bread and cheese.
* My pumpkin was smaller than the one in the recipe (2 lbs, rather than 3 lbs), so I only baked it for 1 hour, 20 minutes.
Sunday, November 27, 2011
Friday, February 4, 2011
* vegetable spring rolls
* fish congee
* coconut creme brulee
While everything was good, I didn't feel like any of it was outstanding. The fish congee was similar to, but not as tasty as our earlier Thai Rice Soup (which we have since made a second time and still loved!).
The spring rolls were good but the crunchy shells are not as good as soft shells (as you will see if you try making them). The coconut creme brulee was good but not the best dessert ever.
Back to Mom
Good remembering, M. Yes, some of our spring rolls turned out crunchier than we had planned.
Tonight we making pupusas and curtido from El Salvador. After reading Rick Steves' recent post about his trip to San Salvador and, particularly about dining at a pupuseria near his hotel, I am excited to try making pupusas -- and we'll try not to wait a month to write about this one! :)
For New Year's Day we made hoppin' john, collards (using the recipe at my favorite food blog Cook for Good), and German chocolate cake. All were yummy!
The German chocolate cake was one of the best desserts I've ever eaten! Try it!
Monday, December 27, 2010
We made a great Scandinavian dinner for Christmas. I took all the recipes from Scandinavian Cooking by Beatrice Ojakangas. I bought the cookbook for my Kindle a couple of months ago and have been enjoying reading the cultural background. I also love that Ojakangas has organized the recipes by suggested menus, rather than by course. Even as a Kindle fan, though, I didn't like cooking from an e-book, especially when I needed to switch between recipes, so I have ordered a paper copy.
- Frikadaler Ojakangas calls these as fish balls, but I'd describe them as latkes made out of cod.
- Deviled Eggs with Caviar Yum. And beautiful enough to be featured on the cover of the cookbook.
- Jansson's Temptation Potatoes, onions, half-and-half, and anchovies baked together. We made a pan without the anchovies for M. We had made this once before for an Around the World dinner and I think that I liked the first recipe a little better than this one. The original recipe is here.
- Christmas salad Apples, pickled beets, red cabbage, and lemon juice. Super easy and a perfect complement to the fish and potatoes.
- Pumpernickel bread (from my favorite local bakery), crispbread, and cheese.
- Dessert was gingerbread cookies and See's candies.
I really liked the frikadaler, which look like fish pancakes, and the potatoes.
Back to Mom, so I can keep building my Lego Burrow (the Weasleys' house from Harry Potter).
Back to Mom
It's always fun to work together to make Christmas dinner, and in this one, we had a winner: everything tasted great and were relatively easy to make. But, no, we didn't make M try the caviar -- I don't need him developing expensive tastes at age 8!
Wednesday, December 22, 2010
As soon as "Vegetarian Thai Rice Soup" popped up, M knew we had a winner and he was right! The soup is called khao tom and is often served for breakfast. We coupled it with baked tofu and some store-bought kim chi and had a wonderful easy dinner.
M said that the ginger was a little spicy but the rice was perfect. And that the baked tofu is his favorite, high praise from him! This is a meal we will definitely repeat soon!
Thai Rice Soup (from ezythairecipes.com)
- 1 tsp minced garlic
- 2 cups cooked rice
- 4 cups vegetable stock
- 3cm ginger, cut into fine matchsticks
- 1/2 tspn white pepper
- 1 tbsp soy sauce, to taste
- 1 spring onion, sliced
- 2 tbsp chopped coriander
1. In a very small amount of oil saute the garlic until golden brown.
2. Add vegetable stock and rice and bring to the boil.
3. Add the spring onions, half the ginger, fish sauce, soy and pepper, stir until it boils again.
4. Transfer to a serving dish, and garnish with chopped coriander/cilantro leaves and reserved ginger.
1. Drain the tofu and set on paper towels in the fridge for several hours.
2. Brush top and bottom with olive oil and sprinkle Penzey's Sate seasoning.
3. Place on aluminum foil covered baking sheet.
4. Bake at 350oF for 20 minutes.