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

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

Grilled Zucchini with Lemon Salt

I adore grilling vegetables.  It makes it feel like summer — and not the sticky humid Singapore kind.  But the breezy, pool or beach side type of summer BBQ that you wish would never end. I picked up some zucchini to cook as a side dish for steak, as I was debating making the Zucchini and Almonds Natalya had made … Continue reading

Flank Steak with Salsa Verde

I was inspired to cook some steak with salsa verde one night after seeing a photo of the cooked dish posted online by my friends Kelmoe.  Good ‘ole social media influence! I decided to try a Jamie Oliver recipe and the results were quite delicious.  He recommends chopping all the herbs by hand for an authentic … Continue reading

Vegetable Couscous

This was the first time I have “made” couscous before and it was ridiculously easy.  The couscous most stores sell are actually instant couscous that has been pre-steamed and dried.  All you need to do is add boiling water (1:1 ratio is standard) and let it sit for a few minutes.  The taste of this light and fluffy pasta … Continue reading