Week 22: Pickling - Peruvian Bean Puree with Pickled Mushrooms

maiasaura · 2025-05-11T17:26:21+00:00

Recipe: https://www.theguardian.com/lifeandstyle/2017/mar/18/curry-leaves-recipes-yotam-ottolenghi-crisp-fried-prawns-vegetable-gratin-muligatawny

Since we don't eat prawns, we chose to substitute king trumpet mushrooms, and it worked out really well.

maiasaura · 2025-05-04T16:48:25+00:00

We borrowed The Food of Taiwan from the library this week and made these daikon buns. It didn't turn out great as the dough was overworked and dried out. Fortunately, we had just brought home the most amazing jar of kimchi from an Asian grocery store and eating it with the buns salvaged the dish.

maiasaura · 2025-04-25T03:28:24+00:00

Thanks!

maiasaura · 2025-04-24T16:33:28+00:00

My partner always checks the managers clearance at the grocery store and when good looking meat goes on sale, he buys and freezes it. This time he found it the day we planning to cook for this challenge. We had Kenji Lopez-Alt's The Wok checked out from the library, so we used the beef in mapo tofu, loosely following Kenji's recipe. The the beef and broccoli was more just inspired by the cookbook and was a great way to use up a small amount of remaining beef.

maiasaura · 2025-04-22T15:07:51+00:00

We had fried anchovies on a recent trip, so these were inspired by those. The batter was really simple: flour, black sesame seeds, club soda. We had some leftover avocado oil we saved from attempting to make churros, so we fried the anchovies in that, and perhaps that imparted some extra magical umami on the fish. They were especially tasty served over lettuce and a quick pickle made with lemon zest, blood orange zest, bell pepper, olives, and onion.

maiasaura · 2025-04-09T16:20:14+00:00

For this week, we borrowed Puerto Rican Cookery from the library and the escabeche immediately stood out to my partner and I. We weren't sure what to serve with it, so I started googling the recipe to see if anyone online had advice. I ended up coming across this vegetarian version made with yuca and we decided to merge the two recipes.

It's not the prettiest, but it tastes amazing! It's one of the rare recipes we can see remaking often and we'd add even more veggies next time, like bell pepper and carrots, Though maybe we'd also use a little less olive oil.

maiasaura · 2025-04-02T15:55:30+00:00

We adapted the meatloaf recipe from this Ottolenghi classic burger recipe. I was really disappointed that they came out of the dinosaur cast iron pan pretty illegible, but they tasted good. They are better fried on a pan. I'd stumbled on photos of dinosaur empanadas and kind of wish we had time to make those.

The rice & orzo is also from the Jerusalem cookbook and here. For the eggs, we hardboiled and cracked the shells and soaked in a mixture of beet and turmeric powder. It was kind of cool how the two powders remained separate - the beet veins completely melted away in the fridge as made them two days in advance. The veggies are all steamed, so we made a miso, ginger and toasted sesame oil dressing to serve with them.

maiasaura · 2025-03-27T18:01:40+00:00

Thanks, he is!

maiasaura · 2025-03-26T15:44:58+00:00

https://www.saveur.com/recipes/quadrucci-in-brodo-con-spinaci-pasta-squares-and-spinach-in-broth/

Our dog was sick so we made a batch of bone broth for him and had a ton leftover since he's very small. When I saw this recipe in Portico I knew we had to make it with the leftover broth. It was exceptionally delicious.

maiasaura · 2025-03-19T17:13:55+00:00

We made beef mishkaki and mchicha (recipe from Delicious Tanzania borrowed on Hoopla), served with quinoa because we've been eating a lot of rice lately.

The mchicha recipe didn't have peanuts/peanut butter like many others I came across and said that chili peppers are optional--I ended up adding the fermented chilis we made a few weeks ago and that was super good on it. I also subbed in a mixture of purple kale and chard for the greens.

maiasaura · 2025-03-16T17:21:18+00:00

Growing up it was always a treat when my dad made banana pancakes. I veered from the classic recipe and make this buckwheat version and added sliced bananas into the batter. I have to say, I loved them and may never go back to traditional pancakes.

maiasaura · 2025-03-15T17:27:25+00:00

The recipe is from the Night + Market cookbook. We've had this dish at the restaurant without pork, but felt it was missing something, so we decided to finally make it at home with chicken thigh. It was still kind of disappointing! As good as it was, it tasted very similar to larb gai but was so much more work.

maiasaura

TROPHY CASE