Sautéed Okra with Garlic

Garlic Roasted Okra

Okra, also know as lady’s fingers, is quite popular in Mediterranean and Asian cuisines.  I have usually eaten them in stews or curries, but I think this vegetable is delicious enough to stand on its own.  I picked up a bunch at my local wet market and decided to do a simple and light saute. … Continue reading

Penang Achar

Penang Achar

Achar is a word used in many Indo-Aryan languages for “Indian pickle.” This dish is composed of a variety of vegetables that are essentially pickled by being blanched in vinegar. This achar is particularly delicious to be eaten the next day when all ingredients infuse together. We prepared this dish during our Penang Cooking Class, … Continue reading

Sautéed Wild Mushrooms with Herbs

Sautéed Wild Mushrooms

This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions. In my effort to explore more local produce, … Continue reading

Crisped Roasted Mini Potatoes

Smashed Roasted Mini Potatoes

I was looking to make some side dishes to accompany Sirloin Steaks and of course I had to cook some potatoes.  I was contemplating making mashed potatoes, such as Thomas Keller’s Purée of Garlic Potatoes, but I was not in a dairy kind of mood.  I decided to try out another Keller potato recipe instead … Continue reading

Baba Ghanoush

Baba Ghanoush

We first made baba ghanoush a few weeks ago for a Mediterranean-themed dinner my friend was hosting, and we were amazed how simple it was to make.  The next time I went grocery shopping, I stocked up on eggplants as I knew we’d be making this deliciously creamy dip again. We originally followed this recipe … Continue reading

Roasted Sweet Potatoes

Roasted Sweet Potatoes

I decided to roast some sweet potatoes to serve with my Almond and Pecan Crusted Chicken. I prepared these sweet potatoes in the same fashion I do for all my vegetables: coating with some olive oil and seasoned with salt and pepper. Simple is best! A lot of recipes suggest adding maple syrup and a … Continue reading

Palta Reina

bon appetit

Palta Reina was one of the first dishes Jen and I tried once we crossed the Andes into Chile last year. After eating some ridiculously delicious cows and lamb in Argentina, Chilean cuisine was a nice change of scene. Many of the dishes were still on the heavier side (Chileans LOVE their mayo), but we … Continue reading

Cauliflower Steaks with Olive Relish and Tomato Sauce

cauliflower

I found this recipe randomly on epicurious.com when I was searching for hearty appetizers for my Christmas Eve Eve dinner. What appealed to me is the combination of all the ingredients I really love: cauliflower, tomatoes, olives, sun-dried tomatoes, etc. I made a few changes to the original recipe, which I will note below. Cauliflower … Continue reading

Garlic Parsley Potatoes

Garlic Parlsey Potatoes

This dish is also called our “scrap potatoes” because this was thrown together with a bunch of leftover ingredients from our Thanksgiving Eve dinner.  I used the excess herb butter juices from the Whole Roasted Chicken, extra potatoes from the Purée of Garlic Potatoes, and fresh parsley from the Marinated Mushrooms. Every time I make … Continue reading

Roasted Brussels Sprouts with Crispy Shallots

roasted brussells sprouts

For our Thanksgiving Eve Dinner, I wanted to roast a side dish of Brussels sprouts but make them a little more exciting than usual. I found this recipe for Roasted Brussels Sprouts with Shallots and Wild Mushrooms and used it as inspiration. I didn’t have the time (or extra mushrooms) for the whole recipe, so … Continue reading

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