Sunday, November 10, 2013
Wednesday, October 23, 2013
I saw pork cheek at the store the other day, and tried looking it up on my phone... I didn't find much, but I picked them up to try anyway. They are surprisingly lean, streaked with more cartilage than fat, and therefore are suited for low, slow cooking. They taste like very meaty pork - yet another flavor from the pig! I cooked them up with root vegetables, and they were delicious.
Saturday, October 12, 2013
I call this "grilled pasta sauce" even though its not really saucy. However, I use it the same way I would use sauce out of a jar, which is why I think of it that way. The "sauce" is basically just grilled sausage and vegetables. I like to cook the ingredients for this while I'm grilling something else for immediate consumption, because there is an extra step or two to prepare it.
Sunday, September 22, 2013
I'm not quite sure what to call this. I get a lot of cucumbers through my farm share, and this is something I'll make sometimes when I'm tired of having them plain. This is milder than a pickle, and goes well with Asian and Indian food.
Sunday, September 15, 2013
The first time I had food flavored with Yu Hsiang was at Mary Chung's in Central Square, and it immediately became one of my favorites. The sauce is a sweet and hot and garlicky, and goes well with just about any kind of stir fry. I attempted to make it at home, and the result was so successful I made it again the next day.
Monday, July 15, 2013
Scallion pancakes are a staple of Chinese restaurant menus. I think they're popular because they're fried, shareable, crispy, dippable, and sound healthy. I took a crack at making a gluten free version that isn't that bad for you with a mix of rice flour and chickpea flour.
Sunday, June 30, 2013
Friday, June 21, 2013
I'm pretty sure I got the idea for this dish from the Ideas in Foog Blog, but I can no longer find the specific link. The idea behind this preparation is to bake the egg in the avocado, resulting in a gooey mess of soft avocado and runny yolk. They are best eaten with some type of bread. Because of the mild flavors of the egg and avocado, you can achieve a lot of different presentations by varying the bread and condiments.
Wednesday, June 5, 2013
To properly make tandoori chicken, you need a special oven called a tandoor, from which the dish takes its name. Fortunately, it turns out pretty well on a grill, and now that it's summer, it's a perfect time to make it. The yogurt coating simultaneously adds flavor and keeps the chicken moist, which can be hard to do. You can bring it to a cookout, letting it marinate on the way, and everyone will be asking "Who brought the orange chicken?" and "Is there any more?"
Monday, April 15, 2013
Tuesday, March 26, 2013
Sunday, March 17, 2013
One of the things I like about good Asian grocery stores is that they have a wide variety of green vegetables. Baby bok choy is one of my favorites - it grills well and also works in stir fries like this one. I like simple protein/vegetable/grain combinations, because they encourage healthy eating while also being filling and tasting good and fast and easy to cook.
Monday, March 11, 2013
Friday, February 15, 2013
Lauki kofta is a fairly uncommon in the US, but it is a delicious, savory vegetarian dish. It is similar to meatballs in gravy, but without the meat. Kofta are generally ground meat kebabs, and the name has also been applied to this combination of besan (chickpea flour) and lauki . The English name is for lauki is "bottlegourd", but not really since no one will know what you're talking about. Its a green squash that is somewhere between a cucumber and a zucchini, but a lot bigger. (I forgot to take a picture of a whole one - you can google for one).
Saturday, January 26, 2013
This mango chicken dish combines sweet and sour flavors. The sauce is made mostly of mangoes and roasted red peppers which give it an intense red color. I battered and fried the chicken, but you can save time by just stir frying it.
Wednesday, January 16, 2013
Saturday, January 5, 2013
Larb is a Laotian minced meat dish that is commonly found in Thai restaurants. The meat is mixed with onions and seasoned with lime juice, fish sauce, and herbs. Any kind of meat can be used, and it can be a meal by itself or a dish in a larger meal. I made this after having some at a restaurant, and being disappointed in the intensity of the flavors.