A few months ago, I bought “My Paris Kitchen“. It was roughly around this time that I decided to change my habit of rarely cooking directly from cookbooks to more frequent usage. I’ve started to buy more of them. Then I discovered that buying and collecting cookbooks is just like eating French fries in some ways. You can’t stop after just one. Like Ottolenghi’s Jerusalem cookbook, I’ve been cooking from David’s book for some time now. French cuisine is not […]
There’s no real way to sugarcoat this. I do eat meat from time to time, but when I do, I tend to use it as a flavoring and I typically don’t make it the main event. An exception would be the lamb shanks that I posted a pic of a few weeks ago, and the chicken below. On the other hand, while I love a good steak or hamburger on occasion, you won’t find recipes for those on the blog […]
Categories: American cuisine, Chinese food, cooking, food, food photography, Gluten-Free, winter • Tags: American cuisine, chicken, Chinese food, dinner, fish, food photography, gluten-free, leftovers, meat, winter
I rarely cook Chinese food, but when I do, this is one item that regularly makes an appearance at my table. What is it, you ask? It’s bái qie ji, better known as Chinese white cut chicken. Imagine chicken that’s been seasoned with sea salt, then gently poached in a broth suffused with ginger and garlic, then rubbed with sesame oil. The result is a moist, juicy and flavorful bird; when paired with rice that’s been cooked with chicken liver, […]
Just a couple of photographs today. Skillet escarole Simmer escarole in lightly salted water; drain, then chop coarsely. Heat olive oil in a skillet along with chopped garlic. When garlic becomes a pale gold, add escarole. Cook until warmed through, about 2-3 minutes. Taste for salt and pepper, drizzle with extra-virgin olive oil and serve at once. Can be served as a contorno (vegetable side dish), for breakfast or as part of a light lunch.
Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what you have in your pantry at the time. It’s perfect for “clean out your refrigerator” night, especially when you don’t have anything special planned for lunch or dinner. Typically when I make this dish, it’s in the summer or autumn, so I can take advantage of the wonderful profusion of […]
I love Asian chicken and rice dishes, from congee, to Hainanese chicken rice, to bái qie ji. You can imagine my delight when I came across this recipe for arroz caldo (otherwise known as Filipino chicken rice porridge). As it happens, I had frozen a couple of quarts of Chinese chicken stock several months ago which I could finally put to good use. Arroz caldo
Bái qie ji (Chinese white-cut chicken) with Hainanese chicken rice Click here to view a large-size version of this picture. It looks like a bowl of chicken and rice. Looks can be deceiving though. This is no ordinary chicken and rice. It’s heritage chicken that’s been generously seasoned with kosher salt and stuffed with scallions, rocambole garlic and ginger, then gently poached in barely simmering water. Sliced, shredded chicken, served with rice that’s been infused with chicken fat, chopped chicken […]