Do you want to know the trick to super tender and incredibly moist souvlaki chicken? Brine it. Brining is a fantastic way to lock in moisture. The sodium and chloride ions penetrate deep into the meat, changing the proteins so they hold onto moisture more effectively – which means you loose less of that juicy […]
Roasted Asparagus and Scallions with a Perfectly Cooked Egg and a Creamy Lemon Dressing.
Roasted Kabocha Lasagna Rolls with a Sake Cream Sauce and Crispy Bacon Awhile back a reader contacted me asking for a Japanese-fusion lasagna recipe. I had considered making lasagna using Japanese eggplant, but with autumn in full swing, it seemed like the perfect opportunity to use kabocha. Also known as a Japanese pumpkin, it’s the
When you hear ‘grilled cheese’, you probably think of a sandwich, and rightfully so – it’s a classic and childhood favorite among many. But I’m talking about cheese that you grill! As you know, if you put a soft cheese on a skewer, it will turn into a gooey, dripping mess when heated. A delicious mess, […]
Everything is just more fun to eat when it’s bite-sized. Don’t you think? Two little bites. That’s all it takes to enjoy these phenomenal Chinese Chicken Salad Mini Tacos. Occasionally I’ve seen pre-made mini taco shells on shelves at the grocery store. If however, your store does not carry them, don’t worry! They are a […]
Hiya! I hope you had a great weekend! I’ve got one egg-ceptional dish for you! 😉
I LOVE poached eggs. There’s something about them that makes a dish more special. Julia Child referred to them as “the purest and loveliest of ways to cook eggs.” This Mushroom Risotto with a Poached Egg has it all! Creamy spoonfuls of heaven with the luscious yolk of an egg split open and cascading over the rice… wow, is it just me or do you need to wipe your chin?
You guys, I found the best deal in town! I went to my local Asian mega-mart, and found 8 bunches of scallions for $1.00! That’s right, $1.00! This wasn’t a bottom of the barrel (we’ve got to move product or it goes bad), kind of deal – these scallions were beautifully fresh.
I used the scallions generously in my cooking throughout the week, even still… I found myself with far more than I knew what to do with! Towards the end of the week, the ends of the scallions were juuuust starting to wilt, so I remembered a time when cooking with my friend, Seung Hee. During one of our ‘cooking parties’ she roasted several bunches of scallions with just a little olive oil, salt, and pepper. Almost instantly, I could smell them roasting in the oven – incredible! The miso butter I added later, was in part an inspiration from my Asparagus with Poached Egg and Roasted Garlic Miso Butter recipe and Saveur’s, Miso Roasted Scallions. The addition of the miso butter added a wonderful balance of umami flavor the to robust flavors of the scallions. This dish is quick, super easy, and packed with immense depth… plus it make your entire house smell incredible – always a nice bonus.
The weather is getting warmer and the internet is abuzz with springtime recipes, one of them being asparagus topped with a poached egg. Food52, HuffPost Taste, and food bloggers alike are all posting their asparagus and poached egg recipes. It was like the ‘Food Gods’ were telling me to get my ass on the bandwagon! I don’t always like jumping on bandwagons, but when I do, I like to change it up and make it my own…Ooo, I’d use miso butter – genius! I thought I was SO original, but a quick search online proved otherwise – it’s an original idea…until it’s not, right? Of course, it was David Chang of Momofuko who already came up with this combination (must you always be so wonderfully innovated, Chang?) Then there are the countless variations that other foodie sites and bloggers have posted. Ok, so I’m not that original. Chang came out with this recipe at least 5 years ago, so not only am I unoriginal, I’m also late to the party (why do I feel like this is the story of my life?)
In any event, the fact that so many people have recreated Chang’s Pan-Roasted Asparagus recipe must mean it’s pretty damn good – so I’ll suck it up, get in there with all of the others and make some asparagus with miso butter and a poached egg. Then I had a thought, roasted garlic with miso butter sounds awfully good! And it was! It really rounded out the flavor and added a nice depth. I’m fairly certain the addition of roasted garlic is not an original notion either, but I dare not conduct an Internet search in an effort to save what was left of my ego. I will however say, after finding and reading Chang’s Pan-Roasted Asparagus recipe, I totally ripped off the addition of a vinegar element to the miso butter to give it that tang similar to hollandaise, a brilliant and delicious combination!
Thanksgiving is just a few days away…have you planned your menu? If you’re like most people, you will be serving turkey. However, if it’s only you this holiday season or just a couple of people at your table, even the smallest turkey may be too much. If you have a small party or just want to mix things up a bit, serving Cornish Game Hen is a simple yet elegant alternative to a giant turkey. The herb-butter gives these little birds a bright and herbaceous taste while keeping the meat moist and flavorful. In fact, within just a few minutes of putting these hens in the oven, a wonderfully savory smell will delight both you and your guests. Likewise, they are incredibly quick and easy to make – a great holiday meal can’t get much better than that!