It’s not every day that I post a130 yr old recipe! I found this one from 1885 for Mulligatawny Soup while perusing a site that houses vintage cookbooks and recipes. I am calling it a stew because I overdid it on the rice, and it’s kind of nice that way. Scale back the rice if […]
chicken
Szechuan Peppercorn Chicken with Eggplant
Ages ago I bought some szechuan peppercorns for a recipe, and haven’t tried many recipes with them since. They’re very strange – they have what can only be described as a floral, citrisy taste, a bit like lychees (but less floral). In this dish, based loosely on authentic szechuan chicken recipes, they lend a really […]
Tom Kha Thai Soup
Accompanied by my illustrious photographer and culinary muse, JiJY, I present to you: Tom Kha. This fragrant soup is made with chicken and is bursting with flavor from the aromatic spices (and no curry powder/paste at all), and brought together with coconut milk and lime. Finished product, garnished with Thai basil and an egg. Photo […]
Chori-Pollo: Chicken with Chorizo
This dish is like the mullet of Mexican food: it tempers the healthful protein of chicken breast with the decadent fattiness of chorizo. Everyone wins! I grilled the chicken, but you could cook it any way that works for you. Most restaurants drown this dish in cheese, but it really only needs a little bit […]
Lemongrass Pork Chop
Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it’s got tons of flavor! 3-4 pork chops, whatever cut you enjoy2 stalks lemongrass5 cloves garlic3 shallots2-3 red chili peppers3 Tbsp. fish sauce 3 Tbps. […]
Saffron Cauliflower and Chicken curry
This was inspired by a dish served at a local Indian restaurant, and then based on techniques from this very different curry. I’m still developing it, but it turned out so well I thought I’d post the version I made tonight. Ingredients 1/2 onion, minced 1/2 tsp black mustard seeds (optional) 3 cloves garlic 1.5″ […]
Chicken with Red Cabbage
I adapted this recipe from Hazans’ “Essentials of Classic Italian Cooking.” I got the cookbook a couple months ago, expecting to find more warm-weather food, but she tends towards comfort foods so I’ve been waiting for it to get cool enough to make this recipe. It turned out extremely well – the flavor is much […]
Chicken and Rice
I must have been too embarrassed of its humble provenance from the Campbell’s Soup Label (and website) to post this recipe yet, but I make it all the time. I’ve classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery…it’s not as […]
Chicken Pozole Verde
Pozole is a hearty Mexican soup or stew that come in several different styles (with pork or chicken, red, white or green). This recipe can be made either as a pozole, using hominy, or as a white chicken chili, using cannellini beans (or heck, use both). The tomatillos are optional, but add a nice tartness […]
Poached Chicken Breast
In our age of searing and encrusting and caramelizing, poaching has gotten a bad rap. But I defy you to find a technique for cooking delicate items that yields a juicier, more versatile product in less time, with less mess. True poaching involves an acid such as lemon juice or wine (or so Wikipedia tells […]