Recipe Index (by Ingredients)

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Recipes that include star anise

Parsnip Gnocchi with Braised Oxtail

Tuesday, February 23, 2010

I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just works exceptionally well with fatty meats, standing up to it with more flavor and texture.

I’ve been thinking about parsnips and oxtail for a while, flipping from some kind of ravioli, to a mash, to a terrine, and finally deciding on a Parsnip Gnocchi with a Braised Oxtail Sauce.

Parsnip Gnocchi with Oxtail and flower background

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Lamb Sauce

Thursday, December 10, 2009

When you’re introduced to new people, do you start chattering immediately, or does it take you time to warm-up and get comfortable? It always surprises me when Lon starts talking to random people outside, a guy waiting on line in front of us, the check-out clerk at Bed Bath & Beyond, or the couple standing in front of the restaurant we just walked out of. Though my friends and family can’t shut me up, I’m cautious around strangers. I just need to melt the ice a little.

Lamb Sauce on Egg Fetuccine 2

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Asian-Style Pork Barbecue and Hot Slaw Sandwich

Saturday, May 23, 2009

We had pork left over in our fridge.  When I looked at it, I kept envisioning some type of Asian-inspire barbecue sandwich.  We had some Coke left over from a recent party and I thought about how some Korean mamas marinate beef in the sugary soda.  I wanted the crisp caramelization found in Korean barbecue, the vinegary-dressing in Vietnamese sandwiches, and I had various Chinese spices around the kitchen.

Asian-Style Pork Barbecue and Hot Slaw Sandwich

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Pork Belly

Thursday, April 2, 2009

Dan Barber's Pork Belly 1

I found this recipe for pork belly a while back and have been anticipating making it. Ideally, I would have followed this recipe to the “T” but I didn’t have some exact things. The result should be close though.

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Tangy Chinese Sauce

Friday, March 27, 2009

Jessica picked up some of the fluffy fish balls with pork centers, as well as cuttlefish balls, during a recent trip to Flushing. She had the idea to eat them with a spicy sauce. I took it upon myself to fulfill that desire. Well, even though there’s a good amount of spice in this sauce, it came out more tangy because the vinegar and sugar really balanced the heat. It is delicious.

Fish Ball Dipped in Yummy Sauce

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Cascabel Ground Beef Sauce & Spaetzle

Wednesday, February 4, 2009

If you paid me a million dollars I wouldn’t be able to truthfully tell you where the inspiration for this dish came from. Jessica asked me a dozen times while cooking what I was making and repeatedly I answered “dunno.”

Cascabel Ground Beef Sauce over Spaetzle

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Pulled Pork & Killer BBQ Sauce

Sunday, January 4, 2009

Wandering through BJs the other day, Jessica spotted a luscious looking pork leg and asked if I thought we should make it. Of course my answer was “YES!” However, the two of us came to our senses and decided to just buy a pork shoulder weighing in at just under nine pounds, as opposed to the leg, which was probably 20 or 25 pounds.

pork shoulder

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Curry Shrimp Scrambled Eggs

Saturday, November 15, 2008

This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn’t complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp — bingo.

Curry Shrimp Scrambled Eggs

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Moroccan Spiced Pork Chops with Pluot Sauce

Sunday, August 31, 2008

This is an impressive main course to serve to guests (ours were Angie and Scott). The pretty pink sauce is fruity and tangy, a perfect balance for the spicy pork. What’s even better about this recipe is that most of the work can be done ahead of time.

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Roasted Duck with Cherry Balsamic Glaze

Monday, May 26, 2008

Mmmm….duck, another meal I should not have made right before the wedding. It’s just so delicious though. I also find that whole duck is often over-cooked, or I just prefer under-cooked, whichever way you want to look at it but I don’t like dry meat. This preparation yields a very moist little duck, and it’s relatively easy for such an impressive looking dinner. It’s perfect for a romantic dinner for two if you’ve been dating long enough not to care about being a little messy.

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