In 1936 the Russian opera singer Feodor Ivanovich Chaliapin was in Tokyo to record Mussorgsky’s “The Song of the Flea”. He was staying at the Imperial Hotel and asked the staff if he could have a very soft steak for dinner, because he had a toothache. This was the origin story for Chaliapin Steak which Read More …
Richmond magazine has had a series of articles featuring recipes from local chefs. One was from David Crabtree-Logan for Rabbit in Mustard Sauce, which I made last night with a few adjustments. (I had to special order a rabbit from Wegman’s and wait a week.) It turned out that his version was very similar to Read More …
This is a very tasty Uzbek bread whose name resembles the northern Indian bread naan. I made this to go with Non Puju, an Uzbek dish in which a Chinese-style beef stew is served over bread. This version is adapted from Caroline Eden’s Red Sands, which I am reading in preparation for a VMFA trip Read More …
Text to follow This dish of beef served over bread comes from the Dungan people, a Chinese Muslim group now mostly living in Kyrgyzstan. The beef is Chinese-influenced, with Five-Spice Powder, while the bread it is served on, Non, is Uzbek. This is adapted from Caroline Eden’s Red Sands, which I am reading in preparation Read More …
Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it. This is an adaptation from a recipe in the Washington Post. The wings were nicely crispy. I thought there could have been more sauce to coat them. I think the next time Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
This year we wanted to have a seafood feast for two for New Year’s Day. Usually, we would make some variation of the San Francisco-style Italian-American soup Cioppino, such as Cioppino for the Beach . This time, for variety, I based our feast on a recipe in a new cookbook I got for Christmas, Food Read More …
We accompanied Apple Smoked Duck with potatoes au gratin based on a recipe in the NYT by Mark Bittman. This dish requires a large skillet which can go in the oven. We used a carbon steel skillet. This made 4 large servings. Carol thought it was too liquidy when it started, but I thought it Read More …
This is the second time I have applied the recipe for this blog’s signature dish, Greasy Little Birds (AKA Apple Smoked Cornish Game Hens) to duck, both times with great success. It is a shame that duck is not more economical! For 1 duck, I used one-half of the Greasy Little Birds brine, i.e. 2 Read More …
Carol made for lunch yesterday a variation on a recipe in Japanese Soul Cooking. Her main change was substituting sliced pork loin for duck breast, since it was easier to get and adding fresh shitake mushrooms (since she likes them.) I am not including the recipe in this posting.