Ultimate Pistachio ice cream

 This recipe was generated with Chat GPT when prompted for a pistachio ice cream with an intense pistachio flavor and a smooth finish (no chunks). I made a few modifications below to the method after making it the first time that I think will simplify without changing the result. Still a bit of a project.

Yield

About 1 generous quart

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Ingredients

• 180 g raw unsalted shelled pistachios

• 420 g whole milk (1 3/4 cups), divided

• 240 g heavy cream (1 cup)

• 4 large egg yolks

• 85 g granulated sugar (6 1/2 tbsp), divided (at custard phase it didn't seem sweet enough, I added 3 more tbsp)

• 45 g light corn syrup (3 tbsp)

• 14–16 g whole milk powder (about 2 tbsp)
  (since you have whole milk powder, use a little less than nonfat dry milk)

• 1/2 tsp fine sea salt

• 1/8 tsp almond extract

• 1/2 tsp vanilla extract (optional, but nice and subtle)

Optional (recommended only if you want a delicate floral-luxe note)

• 6–10 saffron threads, bloomed in 1 tbsp warm milk
  (Use only a tiny amount so it enhances without taking over.)

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Method

0) Remove skins from pistachios

Blanch the pistachios in boiling water for 10-15m. Rub vigorously in a kitchen towel to loosen and remove skins. Allow plenty of time for this fiddly task.

1) Toast the pistachios

Heat oven to 325°F / 165°C. Spread pistachios on a tray and toast 6–8 minutes, until fragrant. Cool slightly.

2) Steep the pistachios

In a saucepan, combine:

• pistachios

• milk

• cream

Heat until steaming but not boiling. Turn off heat, cover, and steep 45 minutes.

Optional saffron: Bloom 6–10 saffron threads in 1 tbsp warm milk for 10 minutes, then add to the steeped dairy.

3) Blend + strain for a smooth base

Blend pistachios with a little bit of milk in the tiny blender until it's super smooth (in batches).

Add the steeped dairy, and blended pistachios to a full size blender. Blend 1–2 full minutes until very smooth.

Straining a bonus but I didn't find it necessary

4) Make the custard

In a bowl, whisk together:

• 4 egg yolks

• remaining sugar

• corn syrup

• whole milk powder

• salt

Rewarm the strained pistachio dairy until hot/steaming. Slowly whisk some into the yolks to temper, then return everything to the saucepan.

Cook over medium-low, stirring constantly, until slightly thickened and it coats the back of a spoon, about 170–175°F.
Do not boil.

6) Finish + chill

Remove from heat and stir in:

• almond extract

• vanilla (if using)

Cool over an ice bath, then refrigerate at least 6 hours, ideally overnight.

7) Churn + freeze

Churn in your 1-qt ice cream maker until thick and soft-serve-like, usually 20–30 minutes.

Transfer to a shallow container, press plastic wrap or parchment directly on the surface, and freeze 4–6 hours to firm up.

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Beginner Success Tips

• Use raw unsalted pistachios for the cleanest flavor.

• Don’t skip the almond extract—1/8 tsp only is the sweet spot. It quietly boosts pistachio without making it taste almondy.

Chicken Boti from Zareens

 Grilled Chicken Boti

3 Tbsp oil (we used 2)

1/4 cup freshly squeezed lime or lemon juice (we used lemon)

3 Tbsp greek yogurt

2 Tbsp paprika regular (not smoked) paprika

2 tsp cayenne (this was not too much)

2 tsp garlic paste

1 tsp crushed coriander seed (we used powder)

1.5 tsp salt

3 Tbsp white vinegar (we used 2 Tbsp) 

1/2 tsp cumin powder

1/2 tsp freshly ground black pepper

1 Tbsp fresh mashed papaya (we omitted this)

1/4 tsp garam

 

Mix all above ingredients in a bowl.  Add 2 lb chicken thigh and toss evenly to coat.  Let rest 30-60 min.  Grilled it at 450-500 for ~4-6 min per side until internal temp wsa 165.

VERY DELICIOUS! 

 

Lahori Cholay from Zareens

 Original source was Zareen's cookbook.

Boil potato:  2-3 baby potatoes (about 1/4 cup) cut in half and boiled with 1/2 tsp salt for 8-10 minutes until soft to a fork.  Drain (don't rinse) and let air cool. 

Fry onion.  In 1/2 cup oil or ghee (we used 1/4 cup), fry 1 cup of finely diced onions until they start to turn golden (for us about 10 min).  We used the 12" heavy bottom fry pan. The original recipe doesn't specify golden ... just says 5-6 min?  Don't go less than a 1/4 cup because it won't be enough oil to fry the potato mash in step 2.

Potato mash:  In a bowl, mix 1 Tbsp each garlic and ginger paste, the boiled potato (mash with a fork in the bowl), black pepper, 1/4 tsp baking soda, 1 tsp red pepper flake (we used 1/2 tsp red chili powder), 1/4 tsp turmeric (we used 1/2 tsp), 1/2 tsp salt, and 1/4 yogurt.  Stir to a paste.

 When onions are done, add potato mash and fry for 5-6 min more.  stir frequently, scraping any browned bits off the bottom.

Add 2 cans chickpea with they're liquid.  Cook 5 min over medium heat, stirring frequently.

Add 0 - 1/2 cup water, and simmer on low for 6-8 min or until you have desired consistency.  (we didn't add any water). 

messed up the roast chicken recovery soup

 The roast chicken was not flavorful.  So we made this with it.

🍋 Lemon Chicken Orzo Soup (Using Roasted Lemon-Thyme Thighs)

Serves 4–6

Ingredients

• 2 tablespoons olive oil or butter

• 1 small yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups chicken broth

• ¾ cup dry orzo

• 2–3 cups roasted chicken thighs, shredded

• 1 bay leaf (optional)

• Juice of 1–2 lemons

• ½–1 teaspoon salt (adjust to taste)

• ¼–½ teaspoon black pepper

• 1–2 handfuls fresh spinach (optional)

• 2 tablespoons chopped parsley (optional)

Optional finish:

• 1 tablespoon butter for richness

• OR 1 egg for Greek-style thickening

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Step 1: Shred the Chicken

Before starting the soup:

Remove any skin.
Use two forks (or your hands) to shred the chicken into thin strands, not chunks.

If it feels dry, toss it with 1–2 tablespoons warm broth and let it sit while you start the soup.
This gives it a head start on rehydrating.

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Step 2: Build the Base

In a large pot over medium heat:

Add oil.
Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook 30 seconds.

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Step 3: Add Broth & Cook Orzo

Pour in broth and add bay leaf.
Bring to a gentle boil.

Add orzo and cook 8–10 minutes, stirring occasionally, until just tender.

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Step 4: Add the Shredded Chicken (Gently)

Lower heat to a gentle simmer.

Stir in the shredded chicken and cook only 3–5 minutes — just until warmed through.

Do not boil hard.
Gentle heat keeps the thigh tender and lets it absorb broth instead of tightening.

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Step 5: Brighten & Finish

Remove from heat.

Stir in:

• Lemon juice (start with 1 lemon)

• Salt and pepper

Taste and adjust:

• Add more salt if needed (your roasted chicken may need a boost)

• Add more lemon for brightness

Stir in spinach if using — it will wilt immediately.

Optional: Stir in 1 tablespoon butter for silkiness.

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Optional Greek-Style Finish (Highly Recommended)

Whisk 1 egg in a bowl.
Slowly whisk in ½ cup hot broth from the soup.
Then stir that mixture back into the pot off heat.

This makes the soup lightly creamy without cream and works beautifully with lemon.

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Final Tip

Let the soup sit for 5 minutes before serving.
That resting time allows the shredded thigh to fully absorb the broth and soften.

If you'd like, I can also give you a make-ahead version — or tips to keep the orzo from soaking up all the broth overnight.

 

to-try: egg tofu with shrimp

 https://www.youtube.com/watch?v=k4NVeFLW6qQ

to-try: Nadia pho powder

 🌿 Pho Sprinkle for Broccoli (Vegetable-Optimized)

Yield: ~½ cup seasoning

Base

• 3 tbsp fine sea salt
• 1 tbsp chicken bouillon powder (good quality)
• 2 tsp mushroom powder

Pho Aromatics

• ¾ tsp toasted ground coriander seed
• ⅛ tsp ground star anise (scant — very important)
• ⅛ tsp Saigon cinnamon
• Tiny pinch ground clove (literally a pinch between fingers)
• ½ tsp white pepper
• ½ tsp ground ginger

Vegetable Brighteners

• ½ tsp sugar
• ¼ tsp citric acid OR 1 tsp finely powdered freeze-dried lime zest

FOR NADIA:

Mix this once and keep in a jar:

• 3 tbsp fine sea salt
• 1 tbsp chicken bouillon powder
• 1 tsp sugar
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp white pepper
• Tiny pinch cinnamon
• Tiny pinch star anise (very small — barely 1/16 tsp)

Blend well.

 

Japanese style beef stew

 Original recipe here:

https://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew

It took like 2 hours of simmering to get the beef tender.  We decided to wait until the beef was basically tender before adding the sweet potato.

Not sure if we should have added more liquid or not ... tbd 

 Apparently the name for this stew in japanese is Nikujaga 

Comments say: Simple rule of 1 hr/1 lb chuck.  Low heat and slow.

Next time: leave the lemon peel out because it can make the broth bitter. 

Chinese green bean side

 About 1/2 lb green beans trimmed to 2" lengths.

Boiled them in water + 1 tsp salt for 3-4 minutes until just under tender crisp.  Rinsed in cold water.

1-2 tsp oil on high heat.

Stir-fried green beans for 1 min.  Turned heat down, added 2 cloves garlic chopped (not minced, keep them bigger) and matchsticks of ginger.  After 30 seconds, splashed in 1 tsp soy sauce and 1 tsp rice vinegar.

Meanwhile I'd been toasting a goodly amount of peanuts which I chopped and threw in at the end.

Very good! 

to try: west-african chicken and groundnut stew

 https://www.preciouscore.com/african-chicken-peanut-stew/

(but look for alternative recipes too) 

ugandan rolex

 https://mayuris-jikoni.com/2022/12/02/ugandan-rolex/

Ina Garten's roast chicken

 https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

This was about the same as all the roast chicken we ever make.  A little dry in the breast.  Mostly just tastes like chicken, not so flavorful.

The roast fennel was too squishy and weird.

I thought the rest of the veggies were good, but we probably won't do this one again. 

Ma Po Tofu Scramble recipe

 Really like this one!  

Double the amount of tofu for the amount of meat.  Even that is maybe the wrong ration; maybe 1/4 th or 1/3rd lb meat for double the tofu (?).  

To try:  Pork instead of beef, and have some shrimp in there as well. 

To try:  augment or replace beef with mushrooms and add some veggies 

 

 

Here's chat gpt veggie version:

Vegetarian Doubanjiang Tofu & Eggs
(Serves 2–3)

Ingredients

• 3 tablespoons neutral oil, divided

• 8 oz cremini or shiitake mushrooms, very finely chopped

• Salt, to taste

• 1 teaspoon Sichuan peppercorns, lightly crushed (optional)

• 1–2 tablespoons doubanjiang (to taste)

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce

• ½ teaspoon sugar

• 1 teaspoon freshly grated ginger

• 3 scallions, white/light green parts separated from dark green tops

• ¼ cup water

• 1 small red bell pepper, finely diced

• 1 (14 oz) block medium or soft tofu, cut into ½-inch cubes

• 3–4 large eggs

• Optional: small handful baby spinach

• Optional finishing touch: a few drops sesame oil

Instructions

Step 1
Heat 2 tablespoons of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. When hot, add the finely chopped mushrooms and a small pinch of salt. Cook, stirring occasionally, until deeply browned and slightly crisp at the edges, about 6–8 minutes. (Let them sit undisturbed at times so they brown properly.) Reduce heat to medium-low.

Step 2
Stir in the Sichuan peppercorns, ginger, white and light green parts of the scallions, doubanjiang, tomato paste, soy sauce, sugar, and ¼ cup water. Stir very well to dissolve the tomato paste and doubanjiang. Add the diced red bell pepper and cook 1–2 minutes.

Gently fold in the tofu cubes and simmer another 1–2 minutes. If using spinach, stir it in just until wilted. Turn off heat and transfer the mixture to a bowl. Wipe the skillet clean.

Step 3
In the same skillet, heat the remaining 1 tablespoon oil over medium-high. Add the eggs and cook, pushing and folding with a spatula, until just slightly under your preferred doneness. Turn off heat and push the eggs to one side of the pan.

Step 4
While everything is still warm, return the tofu mixture to the skillet and gently fold it into the eggs, being careful not to break up the tofu too much. Taste and adjust salt if needed.

Transfer to serving plates, sprinkle with the sliced dark green scallion tops, and drizzle with a few drops of sesame oil if desired. Serve with buttered toast or rice.

 

Khousay (cow-say)

 Rashida's version:

6 bone-in chicken thighs

2 cans coconut milk (I used 3 cans last time we ate, we like it more soupy)

Half medium sized onion

2 heaping table spoons besan

½ teaspoon turmeric

1 teaspoon peprika (I used kashmiri chili powder it has a little more kick to it)

Fry onions in hot oil until slightly brown.  Add besan and fry for couple of minutes then add turmeric and peprika, fry for a minute or so.  Add chicken and coconut milk + one and half cans water (add 2 cans of water if using 3 cans coconut milk).  Add salt to taste.  Stir until it comes to boil.  Let it simmer until the chicken is very tender and you can easily separate the meat from the bones.  I like to take out the bones once done as it is easier to eat.  You may leave the bones if you prefer.

Serve over pasta.  Top with green onions, cilantro, crushed pepper, and lemon/lime.

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 Chat-gpt version with vegetables:

Coconut Chicken & Vegetable Khow Suey

Serves 4–6

Ingredients

Chicken & Broth

• 1½ lb boneless chicken thighs (or breasts)

• 1 Tbsp neutral oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 2 tsp ground turmeric

• 1½ tsp curry powder (or mild garam masala)

• 1 tsp paprika or Kashmiri chili powder (optional, for color)

• 1 Tbsp chickpea flour (optional but traditional; thickens broth)

• 1 (14 oz) can coconut milk

• 2–2½ cups chicken stock

• Salt, to taste

• Optional: 1 Tbsp fish sauce or soy sauce

Vegetables (mix & match)

• 1 cup carrots, julienned or thinly sliced

• 1 cup cabbage, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms (shiitake or cremini)

• Optional additions: snow peas, zucchini, spinach, baby corn

Noodles

• 12–16 oz egg noodles
  (spaghetti works surprisingly well if that’s what you have)

Toppings (important!)

Choose several:

• Fried shallots or onions

• Crispy garlic

• Chopped cilantro

• Sliced scallions

• Lime wedges

• Chili oil or sambal oelek

• Toasted peanuts

• Hard-boiled eggs, halved

• Crispy noodles or chow mein strips

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Instructions

1. Cook the Chicken

• Place chicken in a pot, cover with water, add a pinch of salt.

• Simmer gently for 15–20 minutes until cooked through.

• Remove chicken, cool slightly, then shred.

• Reserve 2 cups of the cooking liquid.

(Shortcut: rotisserie chicken works fine — just use stock instead.)

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2. Build the Curry Base

• Heat oil in a large pot over medium heat.

• Sauté onion until soft and lightly golden (8–10 minutes).

• Add garlic and ginger; cook 30 seconds.

• Stir in turmeric, curry powder, paprika, and chickpea flour.

• Cook spices for 1 minute, stirring constantly.

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3. Make the Broth

• Slowly whisk in coconut milk to avoid lumps.

• Add reserved chicken liquid and chicken stock.

• Simmer gently for 10 minutes until slightly thickened.

• Season with salt and fish sauce/soy sauce if using.

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4. Add Chicken & Vegetables

• Add shredded chicken.

• Add vegetables in stages:

  • First: carrots, mushrooms (3–4 minutes)

  • Then: cabbage, bell pepper (2–3 minutes)

  • Last: quick-cooking greens like spinach (30 seconds)

• Taste and adjust seasoning.

The broth should be creamy but pourable — add stock if needed.

 

Vietnamese (Chicken) Salad

 https://www.recipetineats.com/vietnamese-chicken-salad/

Made this for NYE without chicken (we had grilled chicken on the side) but could be a great summer meal as intended with shredded chicken in it.

My only modifications were:

• Used pre-shredded cabbage from TJs
• left out the chili but would be good with something in there
• used green onion instead of red onion

Chanterelle fritatta

 This was very good!!

Pre-heated oven to 375. 

Started with 1 lb (cleaned, trimmed) chanterelle.  I cleaned them under cold water and then dried them with towels, cut them into 1/2" to 1" pieces.

With pan on 8, dry-cooked them, pouring off water ever 3-4 minutes until all water was gone (about 8 minutes).

Added ~2 tbsp butter cut into small cubes, a pinch salt, and 2 minced garlic cloves.  Cooked on 4 for about 5 minutes until browned a bit.  Added the leaves from 2 springs of thyme at the end.

Meanwhile, combined 7 eggs, 1/4 cup heavy cream + 3/4 cup whole milk, 1/2 tsp salt, black pepper, and 1 cup grated sharp cheddar.

Added in mushroom mixture.

Poured into pie dish (I didn't pre-grease it and it was fine).  Cooked 30 min, then grated a bit of parm on top and broiled for a few more minutes.

Delicious!!