Recipes
Pork and Ginger Pot Stickers
Ingredients Pork and Ginger Filling 2 cups chopped napa cabbage 1/2 tablespoon salt 1/2 pound ground pork (Don’t get lean pork, the fat is good for juicy and flavorful dumplings) 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 1 egg 1 to 2 cups chicken stock or water Hot Water Dough 4 cups all-purpose flour 1/2 teaspoon salt 1 1/2 to 1 3/4 cups boiling water Spicy Soy Dipping Sauce 1/3 cup thin soy sauce 1/3 cup rice wine vinegar 1/3 cup sliced scallions 1 teaspoon sesame oil 1 tablespoon sambal Directions Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.
Potato Galette
INGREDIENTS 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick (see note) 5 tablespoons unsalted butter, melted 1 tablespoon cornstarch 1 teaspoon table salt ½ teaspoon ground black pepper 1½ teaspoons chopped fresh rosemary leaves (optional) NOTE In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
Red and Sweet Potato Salad
Ingredients 6 red potatoes, diced 3 large sweet potatoes, diced 3/4 cup mayonnaise 1/2 red onion, diced 1 tablespoon prepared horseradish 1 tablespoon spicy brown mustard 1 tablespoon roasted garlic-flavored olive oil 1/4 pound crumbled cooked bacon 1 pinch garlic powder 1 pinch sea salt 1 pinch ground white pepper 1 pinch paprika Directions Place red potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil.
Saurkraut
Ingredients 5 pounds green cabbage, shredded 3 tablespoons pickling salt 1 tablespoon juniper berries 2 teaspoons caraway seeds 1 quart water, in a sanitized glass jar Directions In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs.
Sicilian Cauliflower and Black Olive Gratin
Ingredients 1 generous head green or white cauliflower (2 to 2 1/2 pounds) Salt 1 small onion, finely chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced 16 imported oil-cured black olives, pitted and cut in half 2 tablespoons minced fresh parsley Freshly ground pepper ½ cup freshly grated Pecorino or Parmesan, or a combination Directions Break up the cauliflower into small florets while you bring a large pot of water to a boil.
Split Pea Soup
Ingredients 2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone 2 onions, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced Directions In a large stock pot, cover peas with 2 quarts cold water and soak overnight.
Squash Pickles
Ingredients ¼ cup salt 2 ½ pounds young yellow squash and zucchini, sliced into rounds 1 green bell pepper, seeded and sliced into strips 2 small onions, thinly sliced 2 ¼ cups white sugar 2 cups distilled white vinegar 2 teaspoons mustard seed 1 teaspoon ground turmeric 1 teaspoon celery seed Directions In a large non-aluminum pot, combine the squash, bell pepper, and onions.
Tabbouleh
Ingredients 1 cup bulgur 1 2/3 cups boiling water 1/3 cup olive oil 1/3 cup lemon juice 1 cup chopped green onions 1 cup chopped fresh parsley 1/4 cup chopped fresh mint 3 tomatoes, chopped 1 cucumber - peeled, seeded and chopped 1 teaspoon salt ground black pepper to taste Directions Combine bulgur and boiling water in a large bowl.
About Me
I am a Robotics Researcher, director of the IDEAlab, and Associate Professor in the Ira A.
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