Third in the series. This is a gazpacho-inspired modern ceviche and my first time writing a recipe that could really use the word "inspired" in that way.

1# shrimp, fully peeled and deveined. If this is raw, cook it for 2 minutes in a big pot of water at a rolling boil, then quench in an ice bath. Cut into pieces to better fit on a fork.

Marinate ( Read more... )

I've been asked for this recipe, so:

In a small or medium saucepan, muddle

1 oz fresh mint, stems on, in
1/2 cup sugar

for quite a while, so that the sugar starts to turn green, the stems are flattened, and the mint leaves have started to form into a mat. Add

1/2 cup hot water

and bring to a boil. Reduce heat and simmer for three minutes, stirring ( Read more... )

I've been making salmon ceviche with variations and have finally zeroed in on one I adore. This recipe rejects both the "15 minute" and the "overnight" schools of thought on marination time and results in salmon that is cooked most but not all of the way through.

Cut the skin and any nearby brown bits off of enough salmon to result in 1# or maybe a ( Read more... )

This recipe now reflects non-zero actual understanding of the dish (unlike the first time I made it) and has been edited accordingly. Like the other Indian recipes here it is not in final form and I will continue to tweak it, especially for spicing.

Rinse and soak 1 cup of lentils in 2-3 cups of water until they have expanded to about 2.5x volume, ( Read more... )

I have a good source of udon now, and I had a bunch of veggies to use up, and I've started stocking more Asian pantry goods than before. So I made this:

Put up a kettle with 4+ cups of water. While it is boiling, boil

2 large (not jumbo) eggs

for 6 minutes and 15 seconds, starting the eggs after the water is hot and quenching in an ice bath when ( Read more... )

I've been making scallion pancakes regularly for a while now and feel like I have got the recipe dialed in. It's actually pretty close to the one I started with, but I've explored the space of flour ratios, rollouts, fats mixed into the dough or for rolling or for frying, frying temperature, and the precise maximum amount of scallions that a ( Read more... )

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One of the first things I got from Baldor, back in April, was a 6 pound 1/8-wheel of the most delightful cheddar cheese. So of course I had to come up with recipes to use it.

Meanwhile, I'd been missing the broccoli and cheddar soup that I used to be able to eat at Au Bon Pain. So I looked up a recipe which wasn't really what I wanted, and another ( Read more... )