Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
Continue reading “Kung Pao Shrimp- Sichuan Classic”
My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.
Continue reading “Thai Ginger Chicken- Gai Pad King”
I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes.
I’ve made a few adjustments to fit the way I cook at home while staying true to the flavors and spirit of the original dish.
Continue reading “Vietnamese Shaking Beef inspired by The Slanted Door”
I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it.
She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni.
Continue reading “Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen”
This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.
That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good.
Continue reading “Pasta alla Gricia-Pasta with Italian Bacon”
Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
Continue reading “Gai Larb- The Classic Thai Chicken Salad”
This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.
Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.
Continue reading “Italian Lemon Pasta with Pancetta (Pasta al Limone con Pancetta)”
In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception.
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk.
Continue reading “Thai Spicy Chicken Curry, Khua Kling Gai -A Southern Thai Classic”
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
Continue reading “Spicy Orange Chicken- Panda Express Copycat Orange Chicken”
This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
Continue reading “Traditional Moroccan Chicken Tagine: A Taste of Marrakech”