Chicken And A Side
Posted by David | Filed under blog
“Roast Chicken and Asparagus with Tahini Sauce” (p. 395) is the kind of recipe that helps redefine quick and good for me. It’s completely painless to prepare, tastes satisfying and fresh, and doesn’t even use a whole lot of utensils. The tahini paste makes a very nice, unique sauce/gravy for both the chicken and the asparagus; it does have a mild taste, so don’t expect fireworks in your mouth.
Keeping It Dirty
Posted by David | Filed under blog
It’s hot, kids. Steamy hot. “Down by the bayou with a bucket ‘o crawdads” hot (whatever that means; I hope it communicates an added degree of hotness). Yes, summer is upon us, so what do I do? Like a genius I decide to crank up the stove top for an hour of cooking. The only upside to that was that there’s no shame in sweating when you’re making something called “Smoked Sausage and Okra Dirty Rice.”
Risotto with Asparagus, Peas and Mushrooms (p. 262)
Posted by David | Filed under blog
There are easier and richer risottos you can make, but the asparagus and morels here, especially, make this dish slightly complex in flavor and texture, and something closer to a one-pot meal. As you can see, I simply served mine with some baby romaine lettuce topped with a homemade vinaigrette, and you have a nice dinner.
I Love Poblanos
Posted by David | Filed under blog
Poblanos are so right for so many reasons. Whenever I find myself in a Mexican restaurant, chile rellenos are usually the first thing I seek out. Poblanos have the wonderful flavor of bell peppers, but also have the spicy kick necessary to make things more interesting. They can make a dish.
Soup Weather, pt. 2
Posted by David | Filed under blog
I’m counting the days of winter by how long it takes the snow to melt from outside my front door. Most of it disappears, but there are still the bits lying in shadows, and until they go as well, I’m still considering it officially cold. But what this really means is that we are still in the middle of soup weather.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
