This is a good weekday dish since it can be made in about the length of time it takes for a pot of rice to cook. This is adapted from Nini Nguyen’s cookbook Dac Biet and will serve 4 with rice and Grandma’s Pickled Cabbage. ¼ cup sugar 1 Tbs. vegetable oil 1.5 lbs. boneless Read More …
Carol asked for a chicken pot pie and I made it by melding the chicken, vegetables, and sauce from Chicken and Dumplings with a half recipe of Flaky Pie Crust. I made 4 individual pot pies which I baked at 400 degrees for about 20 minutes. For the crust Half recipe of Flaky Pie Crust Read More …
This is adapted from a recipe in The Complete Cooking for Two Cookbook by America’s Test Kitchen. It made 2 generous servings and took a couple of hours because I cooked the chicken breasts in a sous-vide cooker, which leads to very tender and moist chicken. I think a good approach if a quicker dinner Read More …
Five years ago, Amanda made an excellent version of Fire Chicken with Cheese (Cheese Buldak). Earlier this month, we were in a Korean neighborhood in Shinjuku ward in Tokyo and I tried to order Fire Chicken for dinner, but the others thought it would be too spicy. Returning to the US, I saw a recipe Read More …
At this weekend’s Henry’s Farm campout, Matt made chicken pot pie in Dutch ovens to general acclaim. In my mind it was actually chicken with biscuits vs. a pot pie, but the name doesn’t matter. Here is how he made a 12-inch Dutch oven full of pot pie. This will serve 6-10 people depending on Read More …
Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
Grilled chicken (gai yang) is very popular in Thailand. This version is adapted from Hugh Mangum’s Barbecue: Smoked and Grilled Recipes from Across the Globe. One difference between this version and what would be cooked in Thailand is the size of the chicken which would be much smaller in Thailand than in the US. This Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …