Bibimbap

This is a vegetarian version of a dish that’s traditionally made with beef. Another good use for daikons. Adapt it for the vegetables you have on hand. The recipe looks daunting, but it’s really just taking each vegetable and cooking it with seasonings until just done, then setting that one aside, and doing the next. This way you get perfectly cooked vegetables. It’s a dramatic presentation and fun to eat. The recipe calls for short-grain rice because that’s the kind that will stick together as its cooks.

Skillet Pasta with Wilted Mustard Greens

mustard greens

Heat oil in a large saucepan over medium-high heat until shimmering. Add bacon and cook until fat begins to render and bacon is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and bacon has rendered most of its fat, about 5 minutes longer. Stir Read More…

Japanese-Style Meat and Potatoes

This recipe is from “Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen,” by Kathy Brennan and Caroline Campion. I’m pretty certain most of us don’t need too many ideas for potatoes, but since we’ve had an abundance (yay!) this year, I figured one new recipe couldn’t hurt.

From the authors of the cookbook: This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.

Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.