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Thai Barbeque Chicken

As an accompaniment to our Papaya Salad, we decided to round out our traditional Thai dinner with a Thai-style marinated barbeque chicken.  We served this with store bought Thai Sweet Chili Sauce, although you can try making your own with this recipe.  The only thing missing was some steamed sticky rice, but think that shall … Continue reading

Homemade Pesto with Penne Pasta

The basil in our Aerogarden has been growing wildly lately and needed to be, umm, harvested. To maximize its usage, I decided to make pesto because it would use the most basil and make something we haven’t tried in a while. I combined regular and lemon basil since both needed to be used up and … Continue reading

Chicken Puttanesca

I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies.  Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading

Tequila Lime Shrimp

From one of my favorite cooking blogs, Closet Cooking, this is Kevin’s take on Margarita Shrimp.  I was trying to think of what to make for a Cinco de Mayo Fiesta and naturally all I could think of was margaritas.  I ended up trying a recipe for Margarita Shrimp, which required marinating the shrimp in … Continue reading

Provençal Roast Tomatoes

This is another recipe from The Essential Mediterranean Cookbook. Jen was making her Herb-Crusted Rack of Lamb with Honey Mustard Glaze and we wanted to have a lighter, but still delicious side dish to serve it with and roasted tomatoes provençal were one of the suggestions. This dish is super easy to make and I … Continue reading

Herb-Crusted Rack of Lamb with Honey Mustard Glaze

The first time I had ever cooked lamb, it was almost 1 year ago for the first ever blog post for Food Comas: Baby Lamb Chops with Cucumber-Mint Relish.  Ahh the memories!  I found this recipe from my trusty Ad Hoc at Home cookbook.  Thomas Keller coats the rack of lamb with buttered bread crumbs … Continue reading

Purée of Garlic Potatoes

When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil.  However, I eventually caved because, well, there is clearly a reason why the majority of … Continue reading

Garlic Confit

Confit is a generic term for various foods that have been immersed and slow-cooked in a substance for both flavor and preservation.  The word comes from the French verb confiture “preserves”, which in turn comes from the Latin conficere meaning “to do, to produce, to make, to prepare.”  To confit garlic, you poach it in … Continue reading

Mama Goose’s Golubtsy

After tasting the stuffed cabbage rolls at Sammy’s Roumanian Steak House, Jen and I had been craving this dish at home. This dish is common in many ethnic cuisines of Europe and Asia, and consists of cooked cabbage leaves wrapped around a variety of fillings.  In Europe, the dish traditionally uses meat as a filling … Continue reading

Kung Hei Fat Choy!

Happy Chinese New Year everyone!  Happy Year of the Dragon — may it be prosperous for all! Just wanted to compile all my Chinese recipes I’ve posted so far (updating my 2011 Rabbit post actually) … and I realize *still* I have been seriously slacking in that department.  I need to get back in touch … Continue reading