Recipes

Carrot and Parsnip Puree
April 28, 2010

Last weekend, I went to see Sean, and I promised him a delicious alternative to mashed potatoes. I made him a Parsnip and Leak puree (will post this soon), and when I returned home, I immediately wanted to include it on the blog, but alas I didn’t have leeks. So, I substituted carrots instead, and it was just as brilliant. Viola, here is the carrot and parsnip puree.

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Healthy  / Recipes

Grilled Marinated Lean Pork with Rice Vermicelli (Bun Thit Nuong)
April 19, 2010

The first time I fell in love, truly in love with Vietnamese food was when I tasted bun thit nuong. Ah, how do I describe the richness of flavors? The sweet, succulent, tangy, slightly spicy pork, paired with delicate rice noodles, and crisp fresh herbs and vegetables… folks it doesn’t get much better than this. I urge you to try this recipe for yourself, and I bet you’ll fall in love, too.

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Healthy  / Recipes

Arugula Pizza with Mozzarella, Onions and Thyme
April 17, 2010

Yesterday, my friend Sara came over for lunch. I had taken out some pizza dough the night before, and I promised her that I would make one of the best pizzas she’s ever had. I based it on a recipe from Skinners’ Loft that I thought was pretty good. But I tweaked and tweaked away, and the results were so fantastic, I had to share it immediately.

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Recipes

(Not Everyone Gets to be Pretty) Banana Nutella Quesadilla
April 15, 2010

I’ve come to terms with the fact that my Banana Nutella Quesadilla recipe is…well…not a natural beauty. But, it has plenty of other talents. For one – it’s sweet, decadent, and delicious. It makes a great quick breakfast and an even better late night snack. It’s smooth and creamy, and has just enough chocolate, banana, and hazelnut flavor that it kills whatever sweet craving you might have. Heck with talents like that, who needs beauty?

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Recipes

Quick Chicken Tagine
April 15, 2010

Tagines are Moroccan stews that are usually slow cooked, so this recipe is rather special because it yields slow-cooking results without investing slow-cooking time. Best of all, this recipe has just as much flavor: a rich savory sauce with sweet apricots, and crunchy almonds. Fair warning: I was told that this is the best chicken that my friend has ever tasted. I confess, I kind of like it, too.

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Recipes

(Keep It in Your Cupboard) Shrimp Basil Ginger Curry
March 24, 2010

This recipe is derived from one of my favorite Thai curry recipes. To save time, I use frozen shrimp and defrost it in a bowl of cold water. The recipe requires a few specialty items such as coconut milk, red curry, and fish sauce. Fish sauce is commonly used throughout Asia, and is a staple in my kitchen. It’s very pungent (be prepared!), but yields delicious, full-bodied flavor every time it’s used. I recommend keeping fish sauce in your cupboard whenever you crave Thai, Vietnamese or other Southeast Asian take out. In the time it takes to receive delivery, you’ll have a fresh, delicious meal!

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Recipes

Margarita Tortilla Pizza
March 24, 2010

Very little story here. I wanted a pizza, but it was 2 am and no one was delivering. And I just don’t believe in the prepackaged type since I don’t know what imitation cheese is. So I took a tortilla, covered it with a little red sauce, fresh mozzarella and basil and baked it for 15 minutes. Voila, a snack was born.

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Healthy  / Recipes

Chicken, Goat Cheese, and Caramelized Onion Pizza
March 18, 2010

There are two reasons I love making pizza at home: 1. I am not limited to the “traditional” toppings provided by local shops, and 2. I don’t have to pay the exorbitant prices at the “artisanal” pizza bistros. I also like that I get to use up leftover ingredients (I have a thing about not throwing away good food, but I hate eating the same thing night after night). Pizza makes every ingredient new and exciting.

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Recipes

(Use Your Leftover Bacon) Chicken Corn Chowder
March 12, 2010

I find that most bacon packages are prejudice against the single person. Bacon doesn’t last very long (well-stored bacon only lasts about a week), and the packaging is clearly family-sized. And so, whenever I get a craving for bacon, I have to figure out ways to use up the bacon within a week. One day, when I was reviewing recipes for chowder, I noticed that the corn chowder called for salted pork (which I didn’t have). But I did have bacon. The result? A creamy, rich, decadent chowder that used up all the extra ingredients in my house.

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Recipes

Red Snapper Livornese
March 6, 2010

Christmas Eve, 2007. My brother and I decided to spend the holiday together since my Mom made plans to travel. This was quite a bit different from the way we normally spend Christmas (in DC surrounded by relatives.) And so, since we were alone, and because he is a wonderful eater, I planned a menu designed to wow him. We ate poussin stuffed with prunes and thyme, garlic pork, salt fish with bakes, and his favorite, Red Snapper Livornese. We were quite pressed for time (since we’d been shopping all day and had to go out for a party), and I had mere minutes to cook. And cook I did. Within minutes I had prepared a fresh and delicate dish.

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Recipes