Scallion Pancakes

Notes:

• I froze two of them for later. It's a little harder to make sure they get cooked in the middle without burning the outside but they still taste really good.
  

Verdict: I already knew I liked scallion pancakes, and fresh homemade ones are even more of a treat. They're kind of a lot of work, but really delicious.

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RECIPE: Cong You Bing Scallion Pancakes (The Woks of Life)

Chamomile Tea Cake with Strawberry Icing

A friend recently introduced me to the work of Eric Kim and I love his ideas for recipes, so when I saw this one made with multiple flavors I really like, I wanted to give it a try.

Verdict: This was really lovely tasting and the icing color so vibrant. The supercharged strawberry flavor was great! I would gladly make it again.

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RECIPE: Chamomile Tea Cake with Strawberry Icing (Eric Kim, for the New York Times)

Cilantro Sauce

because the sauce all by itself might look a little gross, lol

When your partner buys three bunches of cilantro the day before he leaves you in the house by yourself  for two weeks and you're trying to find ways to use it up, you try this.

Verdict: It added some good bright flavor to the Mexican and Middle Eastern style food I ate it with. Not sure I'd make it on purpose again but it was a decent addition to my food for a while. I froze a bunch of it and have yet to see how that preserved, but hopefully it will still look and taste OK.

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RECIPE: Cilantro Sauce (Umami Girl)

Easy Aloo Gobi

Notes:

• The potatoes and cauliflower took a LOT longer to cook than the recipe says and needed more water than it shows.

Verdict: It was all right and decently easy, but didn't have the richness of flavor I really like from Indian restaurant food. It was mostly just spicy. I wouldn't go out of my way to make it again but if I had all the ingredients on hand I would possibly try it again.

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RECIPE: Easy Aloo Gobi (Veena Azmanov)