Tag Archives: Cook

June 13

Food Thursdays: How to dice an onion in less than two minutes

Cut the onion in half Cut the half onion lengthwise into vertical sections from top to bottom being careful not to cut completely through the tip Turn your knife and slice the onion lengthwise three to four times Finally, cut across the top of the onion Back to Food

June 06

Food Thursdays: How to cut cherry tomatoes and pitted olives in half in less than 15 seconds

This is a great time-saving way to cut any small round fruit and vegetable.  1.  You will need: 2 small plates roughly the same size Sharp chef’s knife 2.  Place the tomatoes in the center of the plate inside the lip 3.  Place the other plate on top: 4.  Press down on the top plate […]

February 14

Creamy Lime Tart

Serves 10-12 Ingredients: Crust: ½ box graham crackers ½ c butter   Filling: 6 egg yolks ½ cup sugar ¾ cup lime juice 2 tsp. grated lime rind 1 Tbs. gelatin ½ cup cream, whipped   Garnish: Rind of 4 limes, julienne ½ cup sugar   Preparation: Preheat oven to 350° Place graham crackers in […]

January 06

Beef Tripe Milanese Style, Trippa alla Milanese

Beef Tripe Milanese Style, Trippa alla Milanese (serves 4)  A note on beef tripe: Beef tripe alla Milanese is one of my favorite dishes ever.  My grandmother made this dish on special occasions, and I never eat it outside of my house or a family member’s house.  This is because improperly cleaned or prepared tripe […]

Carne Desmechada, Colombian Ropa Vieja With Egg

  (serves 4) Ingredients: 1 Flank Steak (about 1 lb.) 1 medium yellow or white onion, small dice 1 medium yellow or white onion, cut in 4 1 carrot, peeled and cut into 2-3 pieces 2 medium tomatoes, diced 2 cloves garlic, minced 2 Tbs. Olive or vegetable oil 1 Tbs. tomato paste 1 tsp. […]

My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms

My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms (serves 2-4)   This is my take on the pork that is used as filling for lotus leaf wraps at dim sum places.  I know it probably has nothing to do with the original dish, but served over sticky rice it is simply divine! […]

preserved lemons November 11

Moroccan Chicken Tajine with Chickpeas and Preserved Lemons

Moroccan Chicken Tajine with Chickpeas and Preserved Lemons (Serves 4-6) Ingredients: 4 chicken thighs, with bone & skin 4 chicken breasts, with bone and skin 6 cloves garlic, minced 1 tsp. cumin, ground 1 tsp. ginger, ground ½ tsp. sweet paprika ½ Tbs. salt ½ tsp. black pepper, freshly ground 1 can chickpeas 1 large […]

November 07

John’s Take on Thai X-ing’s Spicy Pumpkin Curry

John’s Take on Thai X-ing’s Spicy Pumpkin Curry (Serves 4-6) Thai X-ing is our favorite Thai restaurant in DC, and one of our favorite dishes is their pumpkin curry.  Here is my husband John’s take on it. Ingredients: 1 small pumpkin (1 lb.) 1 chili pepper or Thai chili* 1 cup coconut milk 4-5 Kaffir […]

November 07

Very Easy Asparagus With Lemon and Parmesan

Very Easy Asparagus With Lemon and Parmesan (serves 2-4)   Ingredients: One bunch asparagus (I like very thin asparagus) ¼ cup Parmesan cheese, shaved or grated Olive oil, to drizzle Black Pepper Juice from ½ lemon   Preparation: Rinse and remove tough part of asparagus stalks Cook in boiling water for 3-4 minutes until the […]

chicken scaloppini November 03

Chicken Scaloppini

Chicken Scaloppini (serves 4-6)   Ingredients: 2 boneless, skinless chicken breasts ½ cup flour 2 Tbs. vegetable oil 1 Tbs. butter ½ cup white wine Juice from two large lemons 2 tsp. lemon zest 3 Tbs. small capers Salt & pepper, to taste   Preparation: Slice and pound the chicken breasts into thin cutlets using […]