Recipe Index (by Ingredients)

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Recipes that include grapeseed oil

Lentil Soup

Tuesday, December 7, 2010

Lon works in midtown and often buys lunch from Food Exchange, right downstairs. It’s a modern deli, a little fancier and more organized looking than the old-school NYC deli. It wouldn’t be special enough to blog about except that Lon has been raving about their Lentil Soup for months. He complains on the days when he arrives too late and they’ve sold out. If he’s still thinking about that when he gets home, he must really like that Lentil Soup.

About a month ago, still raving about the lentil soup…he started suggesting I taste the soup and make it for him. One day, he came home with a cup of that lentil soup, heated it up while I was sleeping on the couch, woke me up and fed it to me. Two days later, he came home with a four pound bag of lentils. He was getting serious about this lentil soup.

Lentil Soup 2nd round 6

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Roasted Poblano and Chorizo Black Beans

Saturday, November 6, 2010

I make black beans several times a year and I posted about it way back in April of 2008. This time, I made a large batch and felt compelled to post about it again. Why? For one thing, I needed to make sure that readers who were not with us in 2008 are made aware of this easy, healthy, and delicious recipe. And, I also realized that making it in bulk changed a lot of things in the process, which could help you when you need to feed an army. (If you want the smaller-sized recipe, feel free to go back to the original post.)

In case you were wondering, I made 16 servings to fill 8 jars for BK Swappers last week. BK Swappers is a genius free event started by Kate Payne of Hip Girls Guide to Homemaking and Meg Paska of Brooklyn Homesteader. The idea is for people who love to cook and eat, that’s me ( and probably you if you’re reading this), to make a batch of something and come swap with others. You make one big batch of something and come home with a mix of goodies.

Roasted Poblano and Chorizo Black Beans jarred 3

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Luo Bo Gao (Daikon Radish Cakes)

Tuesday, November 24, 2009

One of my fantasies is to become a master dim sum chef. One day, I will move to Hong Kong and do a traditional 8 year apprenticeship, learning every type of dough, every way to fold a dumpling, and become of master of teas as well. One day…right after I become a master sushi chef.

Luo Bo Gau (Daikon Radish Cakes)

When I saw Luo Bo Gao (Daikon Radish Cakes), a dim sum classic, on Asian Dumpling Tips ( a wonderful site by cookbook author Andrea Nguyen), I was happily surprised by how easy the recipe looked. It seemed like the perfect starter dish to learning dim sum.

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