I made Korean food for a dinner party, and tried a couple new banchan which were really successful. Danmuji is yellow pickled radish – I buy it at the Asian market and usually just slice it up and serve it as-is. But this time I decided to season it, making Danmuji Muchim. Turns out I…
Tag: Side
Aji Verde
No Peruvian meal is complete without Aji Verde (Peruvian green sauce), so of course I had to make some for my Peruvian dinner party. It’s a refreshing sauce that is automatically delivered to your table at most Peruvian restaurants, and I like to put it on basically everything I order. Which is why I love…
Huancaina Sauce
Another one of my Peruvian favorites is Huancaina Sauce. I learned how to make this from a friend who is actually Chilean, but it tastes just like the Huancaina at my favorite Peruvian restaurant, so I’m going with it. It’s typically served with potatoes, but as you know by now potatoes aren’t my thing. Also…
Meatball Cheese Crisps
My cheese guy came through again, this time with a giant bag of shredded mozzarella. I also have an excessive supply of frozen meatballs at the moment, because for some reason my boyfriend keeps buying them every time he goes to the store. I decided to try making an appetizer of meatballs on mozzarella cheese…
Peanut Soup
Cookbook Club – Jubilee: Recipes from Two Centuries of African American Cooking Our August Cookbook Club selection was Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cooking. To see our jubilee experience, go to my Cookbook Club site. For now – my dish! I’d never heard of peanut soup before, but the recipe…
Fried Heirloom Tomato Salad
More fun with heirloom tomatoes! Hearty enough to fry into a tasty topper for a bed of arugula. Drizzled with a creamy balsamic dressing, this made for a salad so good that my boyfriend (who’s preference is pretty much an all-carb diet) chose it over gnocchi. Guessipe 1/4 cup parmesan 1/8 cup cornmeal 1/8 cup…
Heirloom Tomatoes with Cheese Crisps
It’s tomato season, and I got some gorgeous heirloom tomatoes! It didn’t take much to make them into a killer midday snack, which has me itching to go back to the store for more heirloom tomatoes. Guessipe heirloom tomato, sliced balsamic salt and pepper to taste romano or parmesan cheese, shredded Drizzle the tomato slices…
Pizza Dough Buns
Have I mentioned that my boyfriend loves pizza? Which means we do a fair number of pizza nights. And that occasionally means leftover pizza dough. I often use the leftover dough to make focaccia, but one day I wanted to make burgers, and decided to see if I could make cheesy buns out of the…
Veloute of Curried Butternut Squash Soup
Cookbook Club – Raji Cuisine: Indian Flavors, French Passion For our Cookbook Club in June, we used Raji Jallepalli’s Raji Cuisine: Indian Flavors, French Passion. To get a taste of all the Indian flavors with French influence, go to my Cookbook Club site. For now – my dish! I enjoy eating butternut squash soup, but…
Air Fryer Mozzarella Sticks
My cheese benefactor came through again – this time with a giant block of low-moisture mozzarella. And I mean giant. As in, so big that there was no way I was going to get through it before it went bad. So I had to come up with something, because I don’t let food go to…
Molasses Roasted Red Cabbage and Carrots
My boyfriend invited some friends over for dinner with very little advance notice. I had the ingredients on hand to make my Butternut Squash Pasta, but I wanted a vegetable side to go with it. I looked in the fridge and found red cabbage and carrots. With Mission: Molasses still in mind, I wondered if…
Roasted Spiced Carrots with Molasses Yogurt Dressing
I couldn’t stop thinking about the molasses yogurt dressing in my Harissa Roasted Broccoli with Molasses Yogurt Dressing. I decided it would also be good over carrots roasted with turmeric, cumin, and coriander. I managed to get 2 pieces before my boyfriend gobbled up the rest. Guessipe 1 lb carrots, halved lengthwise 3 TBSP olive…