Last week we tested and tasted recipes from the Essential Wok Cookbook by Naomi Imatome-Yun. Shrimp Fried Rice, Kung Pao Chicken and Wok Seared Broccoli. I learned that buying a bottle of Chinese cooking wine and Szechuan peppercorns are worth the very small investment. The recipes were easy to follow and offered substitutions for… Read More Testing The Essential Wok Cookbook
This VERY simple recipe helped me use up leftover kalamata olives. Basically, it was roasting chicken, olives and potatoes on a sheet pan at 450 degrees. The use of a ground bay leaf was surprising and new to me. The spice blend for the pan was: fennel seeds, bay leaf and red pepper flakes… Read More Roast Chicken with Potatoes and Olives
I’ll be the first to admit that lentils, beans, chili are not the best-looking dishes. I’ll also admit that a well-prepared daal can be comforting, filling and satisfying enough to overlook the unfortunate aesthetic challenge. Most uncooked beans are beautiful and vibrant in color. I found vibrant red azuki beans at my local ethnic grocery… Read More Daal Basics
Like so many of us, Sunday, is the day for weekly groceries: A day of accounting for leftovers and unused fresh ingredients from the week before. Will I eat this? Can I still cook this? Does this smell? Can I transform this? It requires honesty and creativity. Here’s how I did on the scale of… Read More Sunday Clean-Up Dinner
As the second image shows, Christmas dinner in Austell, Georgia was soothingly summer on a plate. The last stop during my holiday travels it represents how far my taste buds have traveled in place and time. Recipes for half of the plate begin with “grow your own okra, green beans, corn.” The other half of… Read More Examined Eating in Georgia
Hungryphil here, reporting on this weekend’s cooking experiments, the victories and defeats, the yummy and not so yummy. First up, Friday’s Fried Eggplant with tahini, balsamic drizzle (and a sprinkling of salt, pepper and sumac) Good taste but could have been cooked more. You can see the uncooked piece by the watermark. Still worth trying… Read More 4 Weekend Cooking Experiments
Super Easy Baked Polenta 1 cup polenta + 4 cups water + 350 degree oven + 40 minutes Then + shredded parmesan cheese + more liquid to make it the consistency you like (milk, cream, broth) + salt + pepper to taste. Quick Tomato Red Pepper Shrimp Sautee 1/2 red pepper diced + 1/2 onion… Read More Tomato Red Pepper Shrimp with Creamy Oven Polenta
There is a fair amount of gastronomic seduction and education involved in inviting another to one’s native culinary tastes. This is particularly the case when two people from different culinary traditions fall in love and regularly dine together. Jim and I have been together for five years. Through each other and with each other we… Read More Gateway Deshi Dishes – Three Levels
Honey Ginger Chicken: Marinate four chicken thighs with 3 tbs soy sauce, 3 tbs oil, 3 tbs honey (I was so close to finishing my honey bear bottle that I just emptied it into the marinade, making it more like 4 tbs honey), 1/2 tsp garlic crushed/paste/minced, whatever you have and 1/2 tsp garlic paste,… Read More Honey Ginger Chicken with Wasabi Mashed Potatoes
Last weekend my newly braced child, not in pain, and asked for “deshi” or “home food.” I was only too happy to oblige and enjoy a day of savored chewing with her. It took two hours to slow roast the lamb shank in the oven. While that was cooking in a glaze of ginger, caramelized… Read More Sunday Slow Eats (Inauthentic Recipes)
The Hungry Philosopher 