This story begins with a holiday called Dirktoberfest – an annual celebration thrown around the time of Oktoberfest by my cousin Yan’s German roommate, Dirk. The highlight of Dirktoberfest was a contest to present Dirk with a beer he’d never had before, the winner of which would receive a specially reserved piece of Dirk’s homemade…
Tag: Garlic
Split Pea Soup
During this time of year, the holiday ham inevitably makes an appearance. While chowing down on sliced ham has never been my thing, ham is pretty wonderful for making a hearty, warming pot of split pea soup. If you have the ham hock, throw that in too, as it will add great flavor. Otherwise, just…
Sherry Cream Brussels Sprouts with Bacon
A friend of mine made these brussels sprouts for a Friendsgiving dinner one year. The combination of sherry, cream, bacon, and mushrooms made a richly nuanced sauce that was wonderful on the brussels sprouts (but would also be good on pretty much anything). I forced him to teach me how to make this brussels sprouts…
XO Sauce Shredded Brussels Sprouts
XO sauce is a magical ingredient. Its primary components are dried scallops and chili peppers, so it adds great umami and a little bit of spice to your dish. Combined with honey, you get a wonderful sweet savory spicy mix. These shredded Brussels sprouts soak up the flavor and have great texture. I’ve seen XO…
Joe’s Special
Who is Joe? I’ve no idea, nor does my mom who made this dish often throughout my childhood. I’ve occasionally seen it on restaurant menus, but usually as a breakfast scramble. My mom’s version is lighter on the eggs, heavier on the ground beef. We ate it for dinner. Guessipe 2 lbs ground beef 2…
Baba Ganoush
Many years ago, I had an incredible Baba Ganoush (eggplant spread) at a friend’s Sukkot celebration, and I have since done my best to try to recreate its creamy, smoky goodness. This eggplant spread is great with pita bread or both raw and roasted vegetables. Guessipe 2 medium eggplants 8 cloves garlic 1/4 cup lemon…
Green Papaya Salad
I adore the green papaya salad that I’ve had at Thai restaurants. I was delighted to find that green papaya is sold at the Asian market and I could make a quick and easy version that completely satisfied what I like so much about the dish. It’s crunchy and spicy and fresh, but with a…
Cambodian Kaw
My Cambodian friend introduced me to this dish of pork belly and eggs in a soy and caramelized sugar sauce, and it’s been a favorite of mine ever since. He gave me his mom’s recipe, but just like my family’s recipes (and I’m beginning to think all Asian families) it was more of a half-complete…
Tomato Salad
Good tomatoes don’t need much to become a bright and fresh summer salad. Tomato salad may be one of those salads that actually gets better over time, as the juices release from the tomatoes and all the flavors meld. The liquid that is leftover after you’ve eaten all the tomato is so good that I’ll…
Quinoa Tabbouleh
This was inspired by the tabbouleh I’ve had at Middle Eastern restaurants, but with quinoa instead of bulgur. It’s got a clean, fresh feel with lots of crunch from the cucumbers and just a touch of sweetness coming through the acidity of the lemon juice and tomatoes, but it also feels hearty. Since it has…
Creamy Feta Red Pepper Vodka Pasta
Did you know there’s such a thing as creamy feta? I didn’t. But I bought it accidentally once, and have been a fan ever since. I happened to have some creamy feta when I got in the mood for vodka pasta, and decided to see if I could use it instead of cream, which I…
Pork Bok Choy Boats
Everybody loves a lettuce wrap. But what’s even better? A bok choy boat! Lettuce is bland and tends to be just a flimsy vehicle for delivering the filling into your face. Baby bok choy has a nice flavor and crunch, which complements the filling nicely and serves as a sturdier scoop. It also presents nicely, so…