Cauliflower Rice

Cauliflower Rice

Caulifower is an extremely versatile vegetable that is low in fat and carbohydrates but high in nutritional density (dietary fiber, vitamin B & C, and carotenoids).  I used to just roast or steam cauliflower but have discovered lately that this vegetable can be a great substitute for a lot of different grains and starch-heavy foods … Continue reading

Chimichurri-Marinated Steak

Chimichurri Marinated Steak

Argentina knows how to cook meat.  No marinating; just a bit of salt and then the meat is slow roasted as an asado over a charcoal flame that slightly smokes the beef.  The steaks are amazing, but I was equally obsessed with the fresh and spicy chimichurri relish accompaniment.  Natalya and I traveled in Argentina with a few friends … Continue reading

Balsamic Roasted Carrots

Balsamic Roasted Carrots

Whenever I move to a new place, one of the biggest elements for me to settle in is getting a handle on all the grocers and local markets.  When I discovered Singapore’s Tiong Bahru wet market over a year ago (and subsequently moved to live right next to it), everything started to click into place.  Now my Hong Kong … Continue reading

Miso Enoki and Cabbage

Miso Enoki and Cabbage

  This was an accidental recipe that luckily turned out to be a Friday favorite.  As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes.  I had some enoki mushrooms as was intending to make … Continue reading

Cauliflower and Hazelnut Stuffing

Cauliflower and Hazelnut Stuffing

Continuing the test kitchen gluten-free stuffing adventures outlined in my previous post Gluten-Free Chicken Sausage and Apple Stuffing… In my search for the ultimate gluten-free Thanksgiving stuffing recipes, I ventured into the breadless varieties.  There are plenty of bread substitutes to use, and I think the key is to find something that is very mild … Continue reading

Classic Chicken Sausage and Apple Stuffing

Gluten-Free Chicken Sausage and Apple Stuffing

Since moving to Hong Kong last month, I have been attempting to improve my nutrition by focusing on healthy cooking and exercising regularly (the latter is a bit harder to maintain).  Compared to my previous abodes in California and New York, the Hong Kong organic health food scene seems to be still in fledging stages; however, it … Continue reading

Herb Crumbed Chicken Breasts

Herb Crumbed Chicken Breasts

Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes.  For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze. The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the … Continue reading

Bo Ssam

Bo Ssam

For those who have spent any time in NYC, the Momofuku Bo Ssam does not need any introduction.  But for those who have yet to see the path to meat enlightenment that Chef David Chang has paved, here goes… You start with 8 lbs of pork butt − this cut is also known as the shoulder… … Continue reading

Whole Roasted Red Snapper

Whole Roasted Red Snapper

A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue.  This fish can be prepared 1 day ahead and then refrigerated until ready to bake. I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean … Continue reading

Summer Vegetable Gratin

Summer Vegetable Gratin

Another Thomas Keller special from his Ad Hoc at Home cookbook!  This is a healthy, low fat gratin recipe without the heavy cream and cheese.  Layers of summer squash, eggplant, tomatoes, and onions are baked with a sprinkle of bread crumbs and Parmesan cheese to get a light golden crust. This is a good dish … Continue reading

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