Food, memories and emotions are closely linked in our brains. A taste of something can transport you to another time and place, or maybe you avoid certain foods based on past experiences or connections. In addition to cooking, I also enjoy reading about cooking because everyone approaches it in different ways: through passion, survival, nostalgia, or luck. My friend taught a culinary writing course at Portland State University recently, and many of the food memoirs I read in 2021 are included in the course reading.
Continue reading “2021 Reading List”
The Beef Wellington is an essential part of English cooking, but vegetarian versions have also become quite popular. The process is the same: a layer of puff pastry dough seals in the filling to keep the moisture inside while it cooks. The dish looks pretty technical and I’ve never attempted anything like it before, but I’ve watched enough episodes of the Great British Baking Show that I’m pretty sure I can handle it.
Continue reading “December: Root Vegetable Wellington”
Recipes are everywhere you look – I found the recipe for this black bean and vegetable stew on back of a can of black beans. Since then, it has become a winter staple because it uses your favorite ingredients or whatever you have on hand. Seriously, I cannot emphasize how easy, delicious and versatile this soup is; it’s a great beginner recipe, and it will feed an army.
Continue reading “December: Black Bean & Vegetable Stew”
Cold weather means hearty soups, warm bread and a mug of hot tea. Shepherd’s pie is traditionally made with minced lamb, but this delicious vegetarian version will be sure to please everyone! It’s similar to the vegetable pot pie that I made last year, but instead of biscuit dough on top that bakes into a crust in the oven, a shepherd’s pie is topped with mashed potatoes to keep all the moisture and flavor in.
Continue reading “November: Vegetarian Shepherd’s Pie”
This hearty rice pilaf uses vitamin-rich wild rice, vegetables, herbs and chopped almonds to create a savory dish that goes with anything! The word “pilaf” comes from the Hindi word pulav, which translates into “dish of rice and meat.” The first known recipe for pilaf is from 10th century Persia, and variations can be found all over the world, especially in the region from Spain to Afghanistan.
Continue reading “October: Smoked Almond Rice Pilaf”
I have been given several monstrous zucchinis this summer from people who have overflowing gardens! These plants grow in most temperate climates, and are low-maintenance enough to easily grow huge zucchinis in your own backyard. I have been looking up tons of zucchini recipes to find a way to cook these enormous vegetables, because loaves of zucchini bread get tiresome after a while!
Continue reading “September: Zucchini Burgers”
Scallion pancakes, or cong you bing in Chinese, are savory unleavened flatbreads that can be both an informal street food and a restaurant dish. It’s made with dough, which is drier than a traditional pancake batter, which makes it crispier than a breakfast pancake. Variations of scallion pancakes can be found in Vietnam, Japan, Cambodia and Korea.
Continue reading “August: Savory Scallion Pancakes”
Everyone loves a crossover episode, when your favorite characters from one show join forces with the characters from a completely different show to reach a common goal. I teamed up with Sara from “Adventures of a Hungry Ginger” and a few other friends, and our goal was to cook up a ton of Greek food and eat it all.
Continue reading “July: It’s All Greek To Me!”
Many classic Hungarian flavors appear in this creamy mushroom soup, such as paprika, onion, dill, sour cream and lemon. This recipe is a version of the traditional gombaleves, which predictably translates into “mushroom soup.” It’s similar to a cream of mushroom soup because it uses a flour roux stirred into the soup as a thickener, but it’s a far cry from the cans of Campbell’s mushroom soup that you would find on the grocery store shelves.
Continue reading “June: Hungarian Mushroom Soup”
This gorgeous soba noodle salad from Rachael Ray has tons of crisp vegetables and a light ponzu dressing, and is a great addition to any summer picnic or cookout! The recipe is very simple to follow, and easy to customize by adding your favorite protein.
Continue reading “June: Spring Soba Salad”