Sandra’s Guatemalan Pollo en Jocon
A Guatemalan tomatillo stew from the kitchen of Sandra Gutierrez, The Culinary Latinista™.
Continue reading » »Chicken Biryani
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
Continue reading » »Crispy Buttermilk Oven-Fried Chicken
I hesitate to call this ‘oven-fried’ chicken, because that title seems to demean it. The truth is, as much as I love a full-fledged fried affair once or twice a year, THIS is the chicken I crave several times a month. As brown and crispy and juicy and flavorful as fried, but not as greasy, and easy enough to do on a weeknight (and for lunch the rest of the week).
Continue reading » »Braised Chicken and Chickpeas with Smoked Paprika
This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry.
Continue reading » »Chicken Pate with Brandy
This recipe is based on chopped liver–a k a “Jewish pate”–but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve with crackers, toasted rye or French bread, along with cornichons, a robust mustard, and dry white wine.
Continue reading » »Revelationary Duck Confit
This recipe, originally inspired by the Revisionist Confit of Duck Leg in Sarah Schneider’s A New Way to Cook, is one that has been repeated over and over again in our house. I normally kick off winter by cooking up a dozen and freezing them. Whole, they’re delicious crisped up in a frying pan or the oven. Or shred their meat into salads, soups, pasta–even dumplings or tacos.
Continue reading » »Pumpkin Curry
Any Gewurztraminer left over from Thanksgiving will go beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf and throw it into the curry as it simmers (then discard)—it will perfume the dish much as kaffir lime leaves do.
Continue reading » »Miso and Herb Rubbed Applewood Smoked Heritage Turkey
Heritage turkeys give us a chance to connect to our country’s history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.
Continue reading » »ON THE MENU THIS WEEK
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