10
Mar
2010
Making Better Bolognese
This episode of “Making Better…” is brought to you by inspiration incarnate, the lovely and talented Isabella Mannone of La Fontanella in Phoenix. If you are in Arizona and want a taste of majesty, you absolutely, positively need to pop into her place. I have the sweetest of dreams about her artichokes braised in garlicky [...]
10
Mar
2010
Chicken Salad with Tarragon and Apples
This chicken salad is the perfect marriage of sweet and savory, with the lovely zing of lemon and dijon to wake the whole thing up. Tender white meat chicken becomes moist and delicious in a fine poaching liquid of lemon and pepper. And if you can score a really good artisinal bread, it’s a treat and a half.
9
Mar
2010
Cincinnati-Style Chili Mac
It’s such a bowl of unpretentious goodness, eating this chili ensures some serious chillaxin’. Or as I think the Fresh Prince would put it, “Chillin’ out max and relaxin’ all cool and all, eatin’ some chili outside of the school.” Yup, chili school.
9
Mar
2010
Coconut Tres Leches
I decided to simplify the process with cake mix – god forbid I give you a cake recipe that involves skill because heaven knows I’m no baker – and one up the sweetness with a bit of salty coconut. Replace the water used in the box of cake mix with coconut water, and then swap out the traditional cream in the leche bath for cream of coconut, and voila, a showstopping dessert with little to no fuss.
9
Mar
2010
Sweet Soy Dipping Sauce (for Potstickers)
If your dumplings need to take a dip into some sweet, salty goodness, whip up this quick and easy dipping sauce. It’s foolproof and accommodating of a bit of variation.
8
Mar
2010
Summer Rolls (Goi Cuon)
These rolls are truly fresh – no cooking involved and they are eaten at room temperature. This is a good recipe to tuck away for those summer nights when you couldn’t be bothered to slave over a hot stove. Or any night that you’re looking for a satisfying crunch of veggies that come in a different delivery mechanism than a meager salad.
8
Mar
2010
Cha Gio (Vietnamese Crispy Spring Rolls)
In making cha gio at home, you’re doing yourself such a lovely service. The process isn’t complicated or fussy, but the resulting taste is complex and rich – one of those food moments that lends itself to memories. If you have vegetarian and vegan friends in the mix, try out the recipe for Summer Rolls and make both at the same time. The condiments are all the same, and you’ll only have to go shopping once for two distinct tastes.
2
Mar
2010
Kanom Jeeb (Steamed Thai Dumplings)
Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. I love you for your simplicity in preparation – no rolling of dough or advanced pinching. No overfilling or fussiness. You are so damn cool.
28
Feb
2010
Rosemary Hibiscus Tea
A combo of rosemary leaves and hibiscus petals, this sweet red treat was tart and garnet-colored like cranberry juice, only a little milder and much more floral. It’s so delectable, it’ll make you spit your cosmo out the window and drink these from now on instead.
26
Feb
2010
Watercress Pesto
This recipe has such an air of sophistication, I’d think to rename it “Watercresto”. Except then it’d sound smarmy. Treat it like a condiment and make a little magic. *singing* You can do MAGIC! You can have ANYTHING that you desire. And, yes, I’m a dork and am singing America while I post my recipes.
23
Feb
2010
Fresh Guacamole (and Bean Tostadas)
Apparently, NYC feels a need to charge a premium for fresh guacamole goodness. They buy a mocajete (stone mortar) and a pestle, have some dude wheel a cart of fresh ingredients to your table, and for the tableside prep, charge you a hefty $12 – 15 depending on how fancy the restaurant. You can make this guacamole for around $5 at home. All that’s left is to buy some top shelf añejo and make some fresh lime margaritas to seal the deal.
21
Feb
2010
Vegan Potstickers
Vegetarian, vegan or no, give these dumplings a whirl. If you make them at the same time as the chicken or pork versions, not only will you have a veritable dim sum spread in front of you, you’ll be winning the favor of your non-meat eating friends. And friends are a good thing, I hear ;)
21
Feb
2010
Weekday Lasagna
I have to make a pledge to you, faithful reader, that I’ll convince Vo to let me post her recipe. That way, you too might be able to wield such powerful culinary prowess. But I can assure you, that there will be a time when you want oozy deliciousness, and you don’t want to wait two days for it. When I am jonesing for lasagna that is a) fresh and b) simple as hell, this is the recipe that I turn to. And who knows? Maybe this is enough to charm the pants off your friends and family until you can tuck Vo’s lasagna recipe into your rolodex.
21
Feb
2010
Spicy Chicken Potstickers
You know I love you guys. And I have no problem with your dietary restrictions – I still want to fill your belly. Which is why, if you are not fine with swine, I am posting this lovely recipe for chicken dumplings. I call for no less than 4 types of pepper in these, so skip the chili oil and Sriracha (thai chili sauce) if you want it less piquant. If you aren’t down with meat of any kind, check out this recipe for Vegan Dumplings.
17
Feb
2010
Ginger Limeade
Back when I was living in DC, there was a local radio station that would play what they called, “The Wrong Song” – a seemingly inappropriate tune based on the goings on. My favorite was when they’d crank up the Sly and the Family Stone’s “Hot Fun in the Summertime” when there’d be inches of snow on the ground. This recipe, my dears (and yeah, I’m talking to you Virginians buried in 30+ inches of unplowed powder) is the culinary equivalent of the wrong song. It’s cold and slushy here in Gotham, and all I can do is pray for summer and sip on a refreshing glass of ginger limeade. I feel a few degrees warmer already…