Easy recipe for chicken and corn soup and some variations. Basic Recipe: Ingredients: 1 can of whole corn kernels (14.75 oz) 1 can of cream style corn (14.75 oz) 4 oz raw shredded chicken 14.75 oz chicken broth 2 eggs Directions: Pour the 2 cans of corn into a sauce pan. If you are using… Read More Egg Drop Corn Soup & Variations
Preserved lemons are something I recently discovered and now I always keep stocked in the refrigerator. It’s basically a layer of whole quartered lemons a layer of salt and layer of lemons a layer of salt etc etc. I let it sit for a couple of weeks before using, the first time. Now, I just… Read More Grilled Chicken Thighs with Yoghurt & Preserved Lemons
This is NOT a traditional recipe. This is essentially a grown up method of slathering peanut butter on EVERYTHING. The basic sauce is a peanut sesame sauce. But how this concoction came into being was because I was at Pennsic. It was the middle Friday. And more and more people kept arriving at camp and… Read More Cold Noodles with Peanut Sauce
I’m not really sure what the difference is between red cooking (紅燒）and lu (滷). I will defer to this article from the Woks of Life. My family called chicken cooked this way lu, and pork shoulder both hong shao and lu. There are many recipes online for this. There are restaurants in China that are… Read More Chinese Red Cooking Hong Shao/Lu
Sometimes, we all need a little bit of normal back in ours lives. I hosted mini indigo dyeing workshop in my driveway for the Spinning Study Group of Long Island. We even had a Google Meet open so people could attend remotely since I limited the number of attendees. We used my existing indigo vat.… Read More Indigo Dyeing during COVID-19
My variation. Once again I start with a basic recipe. In this case the Ghirardelli chocolate recipe. https://www.ghirardelli.com/classic-chocolate-brownies-rec1048 But the last time I made brownies was around Christmas and there was ridiculous amount of food and chocolate in the office. I doubled the above recipe. Ingredients: About 8 oz of chocolate total 2 Lindt Dark… Read More Brownies
This is recipe I start with for lemon curd. https://www.allrecipes.com/recipe/228225/lemon-curd/ But because I’m me and I like tart, so I make it to suit my own taste. Ingredients: 1/2 to 3/4 cup sugar 1/2 cup lemon juice 3 eggs 1/4 cup butter lemon zest for at least a whole lemon Directions: Start boiling water in… Read More Lemon Curd Recipe
Wow! your frying pans <cast iron> and wok <carbon steel> are so well seasoned! How do you do that? I keep scrubbing the seasoning off of my mine. My response varies from flippant to more serious. Just use them! Stop scrubbing so hard! Take them camping. Read the Serious Eats blog: https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html Kenji Lopez-Alt… Read More Seasoning Cast Iron and a Carbon Steel
So, it has been almost 10 years since I roasted my first duck and posted about it. I thought it was time to update the post to include the changes I’ve made to my process since then. This is a multi day process. But the result is worth it. This is my method of roasting… Read More Roast Duck with Sticky Rice Stuffing – Updated
So my friend Mendee taught me how to make Mongolian dumplings or buuz. Buuz are what the Mongols did with Chinese dumplings when it travelled north and west. I assume baozi from the shape and name. Mendee taught me how to make them, then I reSincized them because ginger and scallions! Lol. She also told… Read More Michele’s take on Mongolian Buuz (lamb dumplings)
oriquilt's Blog 