Browsing Tag

dinner

our favorite steamed salmon

our favorite steamed salmon

April 2, 2008 |  Category:   recipes savory

Whenever I’m looking for a change from the usual roasted, seared, or fried fish, I turn to this. It has many good qualities – delicious, fast, and healthy, plus easy cleanup due to the lack of splattering grease. It only requires a richly flavored steaming liquid and a nice piece of fish. The liquid can be flavored with just about any herbs or spices, and the fish can be of almost any variety. We prefer salmon because it stays buttery and moist even when fully cooked. Just make sure that you have a steamer that is big enough and you generously oil the bottom so the fish doesn’t stick. Steamed Salmon 1 pound salmon filets 1 Tablespoon kecap manis (sweet… CONTINUE READING

mexican food night

mexican food night

April 1, 2008 |  Category:   recipes savory

Here is one of my all time favorite fun dinners to make. It’s inspired by the food that I ate back in my days of restaurant work. Anyone who has ever worked in a restaurant should be familiar with staff meal, or family meal as some call it. This usually involves chicken, rice, pasta, and not much else, aside from endless complaints from the waitstaff (“chicken again?!?”). Behind the scenes, however, the cooks sometimes treated themselves to their own private meal. Most often it would consist of seared trimmings of filet mignon rolled into toasted tortillas with fresh guacamole, beans, plantains, rice, and a plethora of other delicious toppings and spicy sauces. One day I realized that I should be… CONTINUE READING

tamarind barbecue ribs

tamarind barbecue ribs

March 28, 2008 |  Category:   recipes savory

On this week’s trip to the grocery store I noticed something I hadn’t seen before – pork riblets. They were on sale so I bought them out of curiosity. It turns out that they are the meaty end cuts of regular pork ribs, some quite small, but others rather large. I decided to make barbecued ribs so I made an easy marinade using some tamarind paste as the main flavor and let them marinate overnight. The next day they got a slow roast in the oven, followed by a quick sear in my grill pan, brushing with extra marinade until they got nice and crisp. I was amazed at how tender they were, and despite how much the riblets shrank… CONTINUE READING

yogurt curry chicken

yogurt curry chicken

March 25, 2008 |  Category:   recipes

People always ask how we manage to keep within our food budget. One thing that I do is to take just a few minutes each week and actually plan every meal. Normally that means one night is pasta, one is fish, one is chicken and so on. I find it much easier to avoid buying unnecessary items when I have a detailed shopping list. The trick is to think of tasty variations within each category so we aren’t eating the same thing every week. Tonight just happened to be chicken night so I decided to make my favorite yogurt curry chicken. It’s basically a simple tandoori chicken recipe baked in a home oven, but a bit of planning is key,… CONTINUE READING

pizza night

pizza night

March 19, 2008 |  Category:   recipes savory

One of my favorite rainy day activities for the family is homemade pizza day. The kids love everything about it: watching the dough rise, sprinkling on the toppings, and watching it bubble in the oven. The dough takes mere minutes to mix and only about 2 hours for both risings. I already had some sauce in the freezer from M’s last birthday party where all the kids made their own pie, so the only thing left was to slice the toppings – pepperoni and mushrooms – and grate the cheese. I like to use the pizza dough recipe from The New Basics Cookbook for two reasons: it’s fast and easy and it’s sturdy enough for little kids to pick up… CONTINUE READING

spinach and tomato lasagna

spinach and tomato lasagna

March 18, 2008 |  Category:   cooking

For whatever reason our local supermarket has been out of the no-boil lasagna sheets for weeks. I admit that I have used them almost exclusively for the past few years. They save time and they turn out OK, but when faced with a shortage, I decided to dust off the pasta maker and make my own pasta sheets. Sure, making pasta dough requires a little planning ahead and a lot of kneading (my wrists are still sore!), but making lasagna with freshly made pasta yields a more delicate dish than one made with any store bought brand. It’s definitely worth it. Any lasagna recipe should work with fresh pasta as a substitute: just roll the dough to the thinnest setting… CONTINUE READING

Japanese beef stew

Japanese beef stew

March 16, 2008 |  Category:   recipes savory

Why is it that we are halfway through the month of March and I’m still craving hearty meat stews? Maybe it’s the 40 degree temperatures outside and the fact that we never really got a winter at all here in Brooklyn this year – just a few really cold days, one measurable snowfall, and a smattering of spring-like days that only make us want spring to arrive. If I’m craving stew, then I need to make my favorite Japanese beef one-pot meal. Made with Dashi and Sake instead of meat stock and wine, it is light and sweet but still satisfies my winter stew craving. 8 Dried Shiitake Mushrooms, soaked in hot water for 1 hour 2 inches of fresh… CONTINUE READING

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