A brief history of non-risotto “risottos”: At one point, everyone was making risotto with barley instead of short-grain (commonly Arborio) rice. This was undermining the term orzotto, a similar Italian dish made with barley. Then we began to see “risotto” being made with all kinds of other “whole grains for health,” appreciating the nuances of nutty flavor and bite from the likes of spelt, oats, quinoa, wheatberries and more—and I was not one to miss out on the fun. So then it seemed absol-otto awesome … Read More
So after this year’s Fourth of July barbecue, where I consumed lettuce wraps packed with meat, a hot dog, a chicken burger, a kielbasa, and some wings, I decided to go easy on my lunches the following week. I propped my kitchen stool below the highest cupboards to look for some whole grains to make a refreshing salad with—maybe quinoa, maybe spelt, or some neat-o ancient grains would be found there, I thought. But I didn’t find those.
It’s true: Monkfish is one of the f’ugliest fish in the world. But you wouldn’t know it when it’s served to you. Or, when you buy some fresh fillets and pan-roast them just like any other fish, finishing them with a splash of white wine and butter mixed into the pan to drizzle on top. Yes, even when you’re actually cooking a raw thing to plated dish (in mere minutes no less), you can be spared the gruesome truth of its … Read More
In a pinch, I’m a sucker for slicing ’em up raw. No, not a raw foodist, and yes, hate it when restaurants charge $15 for a plate of a few slices of freshly shaved zucchini or mushrooms drowned in olive oil and call it something like “carpaccio” because I know they only sliced maybe a fifth of one zucchini or just one mushroom to make a whole plate of these delicate little slivers. I know it because I can also … Read More
There’s something so Nordic and satisfying about this: boiled potatoes and smoked fish. Simple, but delish. Wholesome yet zesty, combined as one. Kind of like the Nordic pop princess, Robyn herself, whose beats I can’t resist bopping to, especially if I hear them on a car trip and my body is bored and just needs to move—a lot, and suddenly, thanks to her.
Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time.
I’m happy to be back in my own kitchen after a whirlwind trip to the West Coast and other fun adventures in new cookbook-launch land. In fact, just the day after I arrived home, I found myself in my kitchen—though not cooking just for one, but for friendly reporters from the Epoch Times’ new food website, EpochTaste. What a thrill to get to show ’em the lay of the land. But for now it’s back to the quick basics routine, and I’m equally thrilled to … Read More
There’s a street food that everyone’s obsessed with in Taiwan, and it involves boneless nibs of chicken marinated in five-spice, battered and crispy-fried, dusted with white pepper, and tossed with fried basil leaves. How can you improve upon this irresistible snack? You can’t, really. But you can take the same formula and make other foods irresistibly tasty, too. And one ingredient that works very well with it is juicy chunks of king oyster (or trumpet) mushrooms. At least, that’s what … Read More
Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously throughout, but then they wouldn’t have absorbed the incredible flavors of that … Read More