Pan-Roasted Halibut
Halibut is a fairly dense fish with a firm texture, which allows it to stand up well to the heat. Thus, halibut is an ideal fish for pan-roasting, grilling, broiling, or deep frying. This white fish has a very clean taste and requires very little seasoning. Thomas Keller’s Ad Hoc at Home recipe for Pan-Roasted Halibut … Continue reading
Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham
I was shopping at my neighborhood grocery store and noticed a stack of brilliantly colored Rainbow Chard in the produce department. I recalled seeing a recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Jam in Thomas Keller’s Ad Hoc at Home that have intrigued me and I decided it was go time. I … Continue reading
Wine-Steeped Golden Raisins
Raisins are a fantastic addition to any salad, and they seem to be particularly popular with leafy vegetables of the beetroot family. The first time I had used golden raisins in cooking was to make Roasted Beets with a Curry Vinaigrette, and later I used them in my sauteéd Rainbow Chard with Raisins, Pine Nuts, … Continue reading
Spicy Pineapple Fried Rice
My cousin Rose likes to make this for her family and I finally got around to testing this out. I was surprised that this fried rice did not call for eggs, but taste delicious nonetheless. the crushed red pepper really adds a little kick to the flavor, and the sweetness of the pineapples really go … 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
Sautéed Chicken Breasts with Tarragon
This documents the second recipe attempt from Thomas Keller’s Ad Hoc at Home cookbook. I love cooking chicken as it is so versatile and simple to prepare. This recipe was extremely easy to follow and the succulent results earned it a spot in my top quick and easy chicken recipes, along with my favorite Baked … Continue reading
Marinated Feta with Olives
With my brand-spanking-new (aka no food spillage on pages yet) Ad Hoc at Home cookbook in hand, I decided to find one of the easier recipes to start with… you have to ease into these kinds of things to build confidence! I found the winner in Marinated Feta with Olives which can be served in … Continue reading
Potato and Oil Purée
I rarely eat mashed potatoes outside of Thanksgiving time, and even then I usually opt for Candied Yams over traditional mashed potatoes. When I decided to make Thomas Keller’s Sautéed Chicken Breasts with Tarragon, he suggested serving it with a side of mashed potatoes. However, his Purée of Garlic Potatoes recipe required a lot of … Continue reading
Roasted Asparagus
Asparagus is a spring vegetable that is in season mid-April to June. It is bright green, tender, sweet, and is a great balance to rich, savory and salty foods. I usually serve asparagus with my Baked Chicken with Sun-dried Tomatoes and Artichokes and so I decided to roast some asparagus to serve with another chicken … Continue reading
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