by Vijay on January 31st, 2012
Remember the post we did a few weeks ago using bruschetta topping leftovers? Well, we never actually posted the original recipe from which said leftovers came! I (Vijay) had the opportunity to do a video shoot with a great new online cooking series called Food New England under the direction of producer Roberto Mighty (an awesome guy with an even awesome-r) name. This was my first foray into cooking videos so I hope you enjoy it!
Check out the video, let us know what you think in the comments, and make sure to share it with your friends!
by Vijay on January 17th, 2012
Today, we’re starting a new weekly series called “Loving Leftovers” where we take bits and pieces from previous meals and re-mix (no pun intended!) them into something equally (or, in some cases, even more) delicious as the original.
After a dinner party we hosted this past weekend, we had some leftover sauteed broccoli rabe, braised mushrooms, and linguica (spicy portuguese sausage) that we used as toppings for bruschetta schmeared with ricotta.
Inspired by our friend Melissa‘s “Grocery Diet Experiment,” we scoured the cabinets and fridge to see what else we could add to make these things into a complete meal without taking another trip to the grocery store. Then, we came across this recipe for Pasta with Broccoli Rabe and Sausage from Real Simple, a classic preparation with just a few ingredients.
The recipe might seem long and complicated but its actually very simple once you see how quickly everything comes together! It’s also a very versatile dish – you could substitute any kind of sausage for the linguica, other hearty greens like kale for the broccoli rabe, and use no tomatoes or ricotta if you don’t have any. A perfect weeknight meal and a great use of leftovers.
Click through to see the recipe
by Vijay on December 16th, 2011
After our experiment earlier this week with Vietnamese Meatballs, we were left with a decent amount of the marinated ground pork and chicken mixture. Not ones to let that go to waste, we wondered if such thing as an “asian meatloaf” existed. Flavors of garlic, ginger, soy, fish sauce, and chili, glazed with a sweet & spicy sauce and roasted at a high heat until caramelized on the outside and juicy on the inside. We made this as you would any other meatloaf – ground meat, mixed with spices/flavorings, an egg added for binding, and some japanese breadcrumbs (or regular, if that’s all you have) for texture. Instead of the traditional ketchup-based glaze, we reduced several ingredients down to a syrupy consistency – soy and fish sauce for umami-rich saltiness, hoisin and sugar for sweetness and consistency, chili-garlic and Sriracha for spice – and spread it over the meatloaf while baking. Read more
by Vijay on December 13th, 2011
Let the homemade Asian food kick continue…this time with Vietnamese-inspired meatballs. A couple of times each week, the MyReci team loves to head over to Boston’s famed Super 88 market in the Allston neighborhood for lunch. Asian grocery store in the back with multi-ethnic food court in the front, Super 88 has something for everyone. The food court boasts a variety of different Asian cuisines: Thai, Korean (2 to be precise). Chinese, Dim Sum, Indian, and even the requisite Bubble Tea. But our favorite far and away is Pho Viet, a family run Vietnamese stall with steaming bowls of pho, bright, fresh spring rolls, and vermicelli rice noodle bowls topped with heavily spiced and freshly grilled meats, doused with a pungent and tangy nuoc cham sauce. Read more
by Vijay on December 9th, 2011
I love bulgogi. A little sweet, a little salty, bulgogi is a great beginner’s introduction to Korean food. I recently came up with my own recipe for bulgogi marinade, after several failed attempts to get precise measurements from my mom (whose measurements seem to be limited to “not too much” and “just guess”).