Fennel-Cumin Butternut Squash
Autumn weather in Hong Kong is firmly upon us and I am reveling in the cooler temperatures… and that I have moved to a country with changing seasons again! Autumn is my favorite season. The weather is just perfect as the humidity has finally dissipated and there is a briskness about the air that signals … Continue reading
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
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
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
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
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
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
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
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
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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