So these are fucking great. This is also very much a work in progress. I’m still working on the technique, but the flavor is fantastic if, you know, you like mushrooms. Couple notes: Ingredients 2 large onions, diced 1 teaspoon baking soda 2 pounds mushrooms, diced 1 cup parmesan cheese, shredded 1 cup breadcrumbs (more… Continue reading Mushroom burgers
Author: bigbenbt
Vietnamese Spring Rolls
So, this isn’t much of a recipe. Mostly logging it here so I can remember what I did for next time. These are generally served at room temperature. I used tofu, but you can use any kind of meat if you like. Shrimp is a very popular option, they’re great that way as well. Getting… Continue reading Vietnamese Spring Rolls
Vietnamese Peanut Sauce
This is one of those things where either you know exactly what it is or you have no idea. It’s often served as a dipping sauce for Vietnamese spring rolls, the ones that come come cold and are wrapped in really thin rice paper. I’ve always loved this sauce, turns out it’s super easy to… Continue reading Vietnamese Peanut Sauce
Pad Woon Sen
This is my absolutely favorite thing to get from a Thai place. I like it better than pad thai, basil rice, or anything else. I think it’s the noddles, I can’t get enough of them. On the subject of the noddles: you may have to go to an Asian grocery store to get them. You… Continue reading Pad Woon Sen
Pad Thai
Got this recipe from a friend and I’m typing it up here so I can find it later. I don’t know how authentic this is, but it tastes great. I never would have thought to use ketchup, but trust me, it totally works. The original recipe just called for curry powder. I don’t know what… Continue reading Pad Thai
Shakshuka
This is a North African dish. It’s a really hearty vegetable stew, then you crack eggs on top of it and let them cook to your liking. If you like runny yolks you can stop it there, if you like them fully set you can steam them to completion. I add chickpeas to mine, but that’s completely optional,… Continue reading Shakshuka
Harissa
This is an African seasoning paste. It’s sort of a cousin to Thai curry paste or pesto, in that it’s really flavorful and not really meant to be eaten by itself. I use it in shakshuka, it’s good with vegetables of any kind and it’s supposed to be great with grilled chicken. I used a mixture of… Continue reading Harissa
White Bean Tapenade
I like white beans, I was curious to find something else to do with them. I’m not actually sure what a tapenade is, I think it’s a fancy word for “something you put on bread.” It’s a nice little appetizer. Indredients 1 15 oz can cannellini beans, drained, rinsed, and roughly chopped 1/2 cup pitted… Continue reading White Bean Tapenade
Scarpaccia
This is an Italian tart that is mostly made from zucchini. I was curious to try it out because it’s a cooking method I’ve never heard of before: you salt a bunch of sliced zucchini and onion, then put something heavy on top of it to press the water out. Later, you remove the veggies,… Continue reading Scarpaccia
Red curry paste
Okay, so, I’m not sure how accurate this is, because I couldn’t get the right chili peppers. Here’s the thing: if you buy thai red chilis in the store, I’m pretty sure that they’re just red birds eye chilis. Which is fine, but from what I’ve read, when you make this, you actually want red… Continue reading Red curry paste
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