This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1
Curried pea salad
This is a recipe from a colleague named Jeffrey. Mix 16 oz frozen baby peas, 8 oz of water chestnuts (drained, rinsed, and chopped), 3 oz of chopped almonds (here, I toasted slivered almonds and then food-processed them), and 1 ½ tsp curry powder (I used Jamaican curry) in a large bowl. Separately, mix 1 ½ tsp each… Continue reading Curried pea salad
Steamed broccoli tossed in lime vinaigrette
I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx.… Continue reading Steamed broccoli tossed in lime vinaigrette
Chinese steamed salted chicken
Dry-brine bone-in, skin-in chicken pieces (here, thighs) in salt (about ¾ tsp salt per piece) and refrigerate overnight. Place pieces, skin side up, in a baking dish. Place baking dish in a Chinese steamer, then heat steamer pot. Let steam until chicken juice runs clear (about 30 mins). Serve with a sauce made of soy,… Continue reading Chinese steamed salted chicken
Cuban chicken soup (sopa de pollo)
Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Roman-style chicken
This recipe is from Giada de Laurentiis on Food Network in the Kitchen. (Apr. 2013)
Cuban chicken fricassee (fricase de pollo)
This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin,… Continue reading Cuban chicken fricassee (fricase de pollo)
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Rib-eye marinated in Anaheim peppers, garlic, and oregano
This recipe is by Bobby Flay and available on Food Network’s website, withmodifications (I sauteed the vegetables instead of tossing them). (May 2013)
Cooking Adventures 