Food the Wong Way

Food the Wong Way, and some other hobbies

  • Panzanella: no-cook recipe #3 for the summer heat

    So I was looking for a swift way to use all the tomato loot from my garden in the warm summer days, while still getting the individual flavors of them.. Cribbed and modified from Ina Garten’s Panzanella recipe from Food network. Ingredients 3 tablespoons good olive oil 1 small French bread or boule, cut into…

  • Sunday garden loot!

    Big zucchini, Roma tomatoes, cherry tomatoes, and Cherokee purple tomatoes.

  • Oven-baked Sweet Plantains

    In honor of the South American countries and their gracious hosting of the World Cup: baked plantains. A little late in posting, but better than never. Recipe was from my local grocery store (see photo)! Ingredients: 1 plantain (ripe = black spots all over) high heat cooking oil and a pastry brush, or just cooking…

  • Heat Wave, Part II:
    Gazpacho!

    Mark Bitterman‘s Gazpacho recipe and some tips from my friend Katherine got me to try making gazpacho about a year ago, and tonight’s continued hot humid weather in the Northwest called for a revisit of cooking without heating elements. Unfortunately, I failed at that last bit, since I like my onions and garlic sautéed instead…

  • Grilled Zucchini with Garlic and Lemon Butter Baste

    Epicurious’ recipe 8 servings ingredients 1 gigantor zucchini, trimmed, sliced lengthwise 1/4 cup butter 1 tablespoon fresh lemon juice 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/8 teaspoon curry powder (skipped, didn’t have it) 1/4 cup grated Parmesan cheese (optional) steps 0. Preheat barbecue (medium heat). 1. Score cut side…

  • “Heat Wave!”
    Frozen Coconut Limeade

    Here in the Northwest, this week has a “heat wave” forecasted, by which I mean highs in the low 80s and somewhat sunny. Possibly laughable in the rest of the U.S., yes, but still a great excuse to try Smitten Kitchen’s Frozen Coconut Limeade. Did I mention I’ve been in a coconut obsessed phase? Anything…

  • Goat Cheese Stuffed Squash Blossoms

    Goat Cheese Stuffed Squash Blossoms

    Had some freshly-fallen zucchini squash blossoms in the garden I’ve been busying myself with.. So I cribbed a recipe for goat cheese stuffed squash blossoms from Gena Knox for a trial run, baking at 350 for 15-20 minutes. 2018 post-script note: since the source URL appears to have morphed and eliminated the recipe, here it is,…

  • Juice Fast! Blueprint for different food habits, and unhappy digestion for a few days.

    I agreed with my “roommate” about a month ago (during vacation eating) to do some sort of cleanse, and we somewhat arbitrarily picked the BluePrint cleanse because (a) it looked easier and made of more whole foods than the 24-day supp. also proposed, and (b) a friend tried it a while ago (as one method of many),…

  • Vanilla Pound Cake

    Vanilla Pound Cake, in honor of my father’s visit: the man who fed me Sara Lee Pound Cake for breakfast as a kid (with a side of hot chocolate), yet somehow avoided giving me diabetes.

  • Cauliflower & Sausage Casserole

    The Kitchn’s Cauliflower Sausage Casserole caught my eye since it did not for once call for loads of cheese, per your traditional Midwestern casserole (er, ‘hot dish’) style. While loads of cheese is delicious, it’s arguably not the healthiest for you, and definitely not the best for lactose-intolerant yours truly. The Kitchn’s version used chicken…

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