Shakshuka is a North African tomato sauce with poached eggs. I saw a picture of it on the SeriousEats forum in Reddit and immediately knew I had to try to make it. It was fun and easy to make, colorful and aromatic; but it just didn’t click for us. I’m left pondering whether I’ll try again.
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Category: Cooking: 3 Stars
The Great Teriyaki Steak Showdown
Last summer, I made teriyaki steak from Simply Recipes. It wasn’t great. Carla asked if I couldn’t just buy a bottle of teriyaki marinade this time. What? Is that even possible? So we set up a showdown. We divided a long skirt steak and marinated one half in a bottled sauce, and the other in an updated marinade from my last attempt.
Bacon and Egg Fried Rice in the New Wok
In early March we decided to buy a new wok; you can read here about cleaning it and seasoning it. Now it was time to try it out. I had grand visions of cooking pepper and salted dry fried shrimp, but then thought the best first dish would be the dish that drove us to buy a wok in the first place: bacon and egg fried rice.
Fried Rice
We added some leftover ham to some vegetables and cooked rice to make American-Chinese fried rice. We also had Ancient Old Meat – a recipe we’ve had for decades.
Yellow Thai Chicken Coconut Curry
Wow, so many words to describe curry dishes! Last month I cooked and wrote about Green Thai Curry Chicken Soup. It was supposed to be a curry but was really more of a soup. That left us with a curry itch that needed to be scratched – real curry with an aromatic, tasty thick sauce that would coat the back of a spoon.
