Tag: dinner

Red Braised Pork, Mao’s Favorite Dish

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When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.

They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.

When I came home, I wanted to try to make it, so I went into my cooking library and found an amazing book by Fuchsia Dunlop called Revolutionary Chinese Cookbook, Recipes from Hunan Province. And so I adapted this recipe from there, and it was almost as good as what I had in China. 

Looking for other Chinese dishes?

Easy Sichuan Chicken: Master the Velveting Technique

Authentic Sichuan Chicken Recipe

Ingredients:

  • 1 lb. Pork Belly
  • 2 tbsp. Peanut Oil
  • 2 tbsp. White Sugar
  • 1 tbsp. Shaoxing Wine
  • ¾-inch piece fresh Ginger, skin left on and sliced
  • 1 Star Anise
  • 4 dried red Chiles
  • Small piece Cassia bark or Cinnamon stick
  • 1 tsp Light Soy Sauce
  • Salt, to taste
  • A few pieces Scallion Greens
  • 2 Bay Leaves, optional.

Preparation:

Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.

Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.

Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes. It should look like this.

Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.

Red Braised Pork, Mao’s Favorite Dish

When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant. 
They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. Pork Belly
  • 2 tbsp. Peanut Oil
  • 2 tbsp. White Sugar
  • 1 tbsp. Shaoxing Wine
  • ¾- inch piece fresh Ginger skin left on and sliced
  • 1 Star anise
  • 4 dried red Chiles
  • Small piece Cassia bark or Cinnamon stick
  • 1 tsp. Light Soy Sauce
  • Salt to taste
  • 2 Bay Leaves optional

Equipment

  • Wok

Method
 

  1. Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.
  2. Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
  3. Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes.
  4. Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.

Notes

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Stanley Tucci’s Favorite Zucchini Pasta

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If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish, Zucchini all Nerano on Stanley Tucci‘s special, Searching for Italy, I wasn’t initially that interested.

But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to give this a try.

And frankly it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.

Stanley Tucci has often spoken about his love of risotto as well. If you’d like to learn the technique, take a look at my guide to making perfect risotto. Mastering Simple Risotto: A Step-by-Step Guide

What is the number one tip to make this zucchini dish incredible?

The number one thing you can do to make this dish sing is to let the fried zucchini rest in the fridge overnight. Trust me.

Ingredients

2 cups Sunflower Oil, infused with one lightly crushed clove of garlic. Removed before frying.

6- 8 medium Zucchini 

Extra-virgin Olive Oil

1 pound Spaghetti

Large bunch of fresh Basil, torn. Avoid the stems. 

3 cups grated Parmigiano-Reggiano and aged Provolone mixed or pure Provolone del Monaco if you can find it.

Sea Salt to taste

2-3 Tbsp Butter

Preparation:

Put the sunflower oil in a large pot and bring to 375F over medium-high heat. Infuse the oil with the lightly crushed clove of garlic, but remove before frying.

Slice the zucchini into thin rounds and fry in batches until golden brown.

Remove and set aside on paper towels to drain. 

Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 

Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.

Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 

Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 

Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

If you interested in exploring another Italian classic dish, click here Authentic Sunday Sauce: A Family Tradition

Stanley Tucci’s Favorite Zucchini Pasta

If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish on Stanley Tucci‘s special Searching for Italy, I wasn’t initially that interested. But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to get this a try.
And, it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.
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Prep Time 1 day
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 cups Sunflower Oil
  • 6- 8 medium Zucchini
  • Extra-virgin olive oil
  • 1 pound Spaghetti
  • Large bunch of fresh Basil torn. Avoid the stems.
  • 3 cups grated Parmigiano-Reggiano
  • Sea salt to taste
  • 2-3 Tbsp Butter Optional
  • 1 clove Garlic lightly crushed. Optional

Equipment

  • Heavy Pan
  • Stainless Pot
  • Glass Bowl with Lid

Method
 

  1. Put the sunflower oil in a large pot and bring to 375F over medium-high heat.
    Slice the zucchini into thin rounds and fry in batches until golden brown. Remove and set aside on paper towels to drain.
    Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 
    Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.
    Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 
    Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 
    Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

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Quick and Easy Spinach Curry Recipe

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A skillet filled with a savory tomato and spinach sauce, bubbling on a stovetop.

When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.

This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.

Ingredients:

2 Tbsp Vegetable Oil
1 Tbsp Butter
1 Onion, chopped
3-4 cloves Garlic minced
2 inch piece Ginger Root, minced or grated.
1 tsp Cumin Seeds
1 lb Baby Spinach
3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook.
1 tsp Turmeric
1/2-1 tsp Red Chili Powder or Cayenne
1 tsp ground Coriander
1 tsp Garam Masala
1 tsp Fenugreek Leaves
Pinch of Cinnamon

Preparation:

In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.

Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.

Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

Quick and Easy Spinach Curry Recipe

When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Butter
  • 1 Onion chopped
  • 3-4 cloves Garlic minced
  • 2 inch piece Ginger Root minced or grated.
  • 1 tsp Cumin Seeds
  • 1 lb Baby Spinach
  • 3 cups of canned Tomatoes you can substitute fresh, but it will need a bit longer to cook.
  • 1 tsp Turmeric
  • 1/2-1 tsp Red Chili Powder or Cayenne
  • 1 tsp ground Coriander
  • 1 tsp Garam Masala
  • 1 tsp Fenugreek Leaves
  • Pinch of Cinnamon

Equipment

  • Wok

Method
 

  1. In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
  2. Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
  3. Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

Notes

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Smoky Northern Indian Eggplant Recipe

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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 

A pan filled with a rich, textured tomato-based sauce, featuring ground ingredients and topped with bright red chili peppers.

Ingredients:

2- Eggplants, prepared as described below, see note. 

3 – 4 Tbsp of Oil or ghee.

1- Onion

4-5 cloves Garlic, minced

3-4 inch piece Ginger, peeled and minced. 

1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half. 

1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Turmeric 

1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Garam Masala 

1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder. 

1 Tbsp Fenugreek Leaves

1 tsp Sugar

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside. 

Two charred eggplants resting on a baking sheet lined with parchment paper, showcasing their smoky exterior.

Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender. 

Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. 

Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly. 

Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.

Serve over basmati rice. 

Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

Smoky Northern Indian Eggplant Recipe

This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 
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Prep Time 50 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2- Eggplants prepared as described below, see note.
  • 3 – 4 Tbsp of Oil or ghee.
  • 1- Onion
  • 4-5 cloves Garlic minced
  • 3-4 inch piece Ginger peeled and minced.
  • 1-2 cups chopped Tomatoes I like cherry tomatoes sliced in half.
  • 1 tsp Coriander Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
  • 1 tsp Turmeric
  • 1 tsp Cumin Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
  • 1 tsp Garam Masala
  • 1-2 tsp Kashmiri Chili Powder or sub with 1 tsp Cayenne Pepper Powder.
  • 1 Tbsp Fenugreek Leaves
  • 1 tsp Sugar

Equipment

  • Baking Pan
  • Heavy Pot or Wok

Method
 

  1. Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
  2. After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.
  3. Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also
  4. finely chop them if you don’t have a mini blender.
  5. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone.
  6. Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.
  7. Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water.
A good sign that the dish is ready is when the oil separates from the sauce.
  1. Serve over basmati rice.
  2. Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

Notes

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Authentic Khoresh Recipe: Persian Chicken Stew

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A pot of khoresh, a Persian stew, simmering with chicken, green beans, and tomatoes in a rich sauce.

Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.

Interested in spicing your khoresh up with a little eggplant, click here Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

Ingredients:

1 lb boneless skinless Chicken Thighs. 

3 Tbsp Vegetable Oil, I like avocado oil. 

1 lb Green Beans, ends removed, cut into 2-inch pieces

1 large yellow Onion, finely chopped

3 large Garlic cloves, minced

1 cup Tomato sauce or Passata

1 cup sliced Cherry Tomatoes 

1-2 Tbsp Tomato Paste 

1 Tbsp Fenugreek leaves 

1/2 teaspoon Turmeric powder

1/4 teaspoon Cumin powder

1/4 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

2 tablespoons fresh Lime juice

Salt and pepper to taste

Preparation:

Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. 

Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.

Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.

In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.

Serve with steamed basmati rice or tahdig.

Authentic Khoresh Recipe: Persian Chicken Stew

Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless skinless Chicken Thighs.
  • 3 Tbsp Vegetable Oil I like avocado oil.
  • 1 lb Green Beans ends removed, cut into 2-inch pieces
  • 1 large yellow Onion finely chopped
  • 3 large Garlic cloves minced
  • 1 cup Tomato sauce or Passata
  • 1 cup sliced Cherry Tomatoes
  • 1-2 Tbsp Tomato Paste
  • 1 Tbsp Fenugreek leaves
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons fresh Lime juice
  • Salt and pepper to taste

Equipment

  • Heavy Pot

Method
 

  1. Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft.
  2. Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.
  3. Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.
  4. In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.
  5. Serve with steamed basmati rice or tahdig.

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Quick Pasta Dish: Rigatoni with Tomato Sauce and Sausage

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This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.

If you’re thinking about something with chicken then check out this classic Italian recipe, Authentic Chicken Cacciatore Recipe

A bowl of rigatoni pasta topped with a rich tomato sauce, sprinkled with grated Pecorino Romano cheese and garnished with fresh basil.

Ingredients:

6 Italian Sausages, cubed, seared and drained. 

1 lb of Pasta, tube like rigatoni is ideal

2 Tbsp Olive oil
1/4 tsp Oregano 
1 Onion, minced
1 Carrot, minced
4-5 cloves Garlic, crushed with side of knife. 
1-24 oz bottle of Passata 
1 Bay Leaf

Fresh Basil 
Pecorino Roman

Preparation:

Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and break in into smaller pieces, then drain it. 

To the same pan add your onion and garlic, and allow it to sauté and soften. Add back the sausage and your passata, bay leaf, oregano and cook for at least one hour. Then add your fresh basil and allow it to continue cooking until the oil separates. I prefer to add the basil later, as I feel if it cooks too long it loses flavor.

A pot filled with rigatoni pasta mixed with Italian sausage in a rich tomato sauce, garnished with fresh herbs.

Before you drain your pasta, remove about 1/2-3/4 of a cup of the pasta water. Drain your pasta and add it back to the pan with the reserved pasta water and allow it to finish cooking.

The addition of the pasta water really creates a silky sauce and will vastly improve the final dish. I find this to be true for most pasta dishes. I finished with grated Pecorino Romano cheese.

Beef Bourguignon, Classic French Beef Stew with Red Wine

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Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 

A pot of beef stew featuring chunks of tender beef, orange baby carrots, and whole mushrooms cooked in a rich red wine sauce.

I like Julia Child’s classic recipe, but wanted to streamline it. This is a very good adaptation. I used to make it without adding the mushrooms and pearl onions later, but it really does taste better with that extra step as it really layers the flavor.

If you’re interested in exploring other French bistro recipes, click here Delicious French Fricassee: A Simplified Recipe

Or, who can resist the French classic, Coq au Vin: A Bistro Favorite Made Simple

Ingredients 

4- 5 lbs Beef Chuck cubed

1 bottle Red Wine, Pinot Noir is ideal. 

2 Tbsp Oil

1/3 lb Bacon, pancetta or pork belly.

1 Onion, sliced

2 cups Baby Carrots 

2 cloves Garlic, smashed

1 Shallot, sliced

Salt and Pepper 

2 Tbsp Flour

1 Tbsp Tomato Paste

2 tsp Thyme, dried. 

2 Bay leaf

1 1/2 cups Pearl Onions, peeled, left whole 

4 cups Mushrooms, left whole if small. 

Preparation:

Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine. 

Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step. 

Heat the oil and render down the bacon and remove from the pan with a slotted spoon.

Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside. 

Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness. 

Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours. 

A pot of beef stew with chunks of beef, diced onions, and a rich red wine sauce.

After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.

A pot of beef stew with chunks of beef, mushrooms, and baby carrots simmering in rich brown sauce.

Serve with potatoes, French fries or noodles. 

Classic French Beef Stew with Red Wine

Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 4 hours
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 4- 5 lbs Beef Chuck cubed
  • 1 bottle Red Wine Pinot Noir is ideal.
  • 2 Tbsp Oil
  • 1/3 lb Bacon pancetta or pork belly.
  • 1 Onion sliced
  • 2 cups Baby Carrots
  • 2 cloves Garlic smashed
  • 1 Shallot sliced
  • Salt and Pepper
  • 2 Tbsp Flour
  • 1 Tbsp Tomato Paste
  • 2 tsp Thyme dried.
  • 2 Bay leaf
  • 1 1/2 cups Pearl Onions peeled, left whole
  • 4 cups Mushrooms left whole if small.

Equipment

  • Oven Proof Pot

Method
 

  1. Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine.
  2. Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step.
  3. Heat the oil and render down the bacon and remove from the pan with a slotted spoon.
  4. Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside.
  5. Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness.
  6. Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours.
  7. After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.
  8. Serve with potatoes, French fries or noodles.

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Authentic Pesto Recipe Inspired by Marcella Hazan

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Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.

Summer is the perfect time to make pesto. With all the rain we’ve been having, my basil has been going crazy. There are many recipes for pesto, but I think Marcella gets the balance just right. I make a small change, because I’m not a huge fan of pine nuts. I’ve even seen authentic recipes from Genoa where they use walnuts, but I love pecans, so that’s my hack. Of course you can use whatever you prefer.

Additionally, while many pesto recipes do not use butter, I feel it gives a great flavor. It’s your choice. Finally, the mortar and pestle method is considered by many to be the best way to prepare pesto, but I have a method I use were I can use a mini prep processor and get excellent results. Again, your choice.

Top tip to improve your Pesto

Put you mini prep food processor bowl and blade in the refrigerator before you begin, this will keep you from overheating the pesto.

A close-up view of a wicker basket filled with fresh, vibrant Genovese basil leaves on a kitchen countertop.

Ingredients:

1 lb Pasta, I think fusilli, orecchiette or farfalle work well, as the ridges catch the pesto.
2 cups Genovese basil leaves, tightly packed, no hard stems.
1/4 – 1/2 cup Extra Virgin Olive Oil, you’ll need the 1/2 if you choose to skip the butter.
2 cloves Garlic, crushed with flat side of your knife and finely minced
1/2 tsp Sea Salt
2 Tbsp Pecans or Walnuts or pine nuts if you like them.
3 Tbsp Butter
3/4 cup finely grated Parmesan
1/4 cup finely grated Romano

Preparation:

Put the salt, nuts and garlic and 1/4 cup of olive oil into the food processor and pulse until you get a smooth consistency. Then add your basil in in batches, just pulsing gently until fully incorporated.

Transfer into a bowl and fold in the butter and cheese by hand until the mixture is smooth and cover and put into the refrigerator. It can start to blacken if left on the counter.

Take your pesto out of the refrigerator. Start the water for pasta, once its boiling give it a heavy dash of salt. Add in your pasta. About 4 minutes before the pasta is done scoop out some hot pasta water and set aside.

Cook the pasta for another 2 minutes, drain and add the pasta back to the cooking pan. Add the pesto and a splash of the pasta water over very low heat and stir to coat the pasta for an additional 2 minutes. You may not need all of the reserved pasta water. Serve with additional cheese as desired.

Authentic Pesto Recipe Inspired by Marcella Hazan

Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.
Summer is the perfect time to make pesto. With all the rain we’ve been having, my basil has been going crazy. There are many recipes for pesto, but I think Marcella gets the balance just right. I make a small change, because I’m not a huge fan of pine nuts. I’ve even seen authentic recipes from Genoa where they use walnuts, but I love pecans, so that’s my hack. Of course you can use whatever you prefer.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 1 Bowl
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Pasta I think fusilli, orecchiette or farfalle work well, as the ridges catch the pesto.
  • 2 cups Genovese basil leaves tightly packed, no hard stems.
  • 1/4 – 1/2 cup Extra Virgin Olive Oil you’ll need the 1/2 if you choose to skip the butter.
  • 2 cloves Garlic crushed with flat side of your knife and finely minced
  • 1/2 tsp Sea Salt
  • 2 Tbsp Pecans or Walnuts or pine nuts if you like them.
  • 3 Tbsp Butter
  • 3/4 cup finely grated Parmesan
  • 1/4 cup finely grated Romano

Equipment

  • Bowl
  • Mini Food Processor or Mortar and Pestle

Method
 

  1. Before you begin, take you food processor bowl including blade and top and pop it into the refrigerator. This will help you from overheating the pesto.
  2. Put the salt, nuts and garlic and 1/4 cup of olive oil into the food processor and pulse until you get a smooth consistency. Then add your basil in in batches, just pulsing gently until fully incorporated.
  3. Transfer into a bowl and fold in the butter and cheese by hand until the mixture is smooth and cover and put into the refrigerator. It can start to blacken if left on the counterTake your pesto out of the refrigerator. Start the water for pasta, once its boiling give it a heavy dash of salt. Add in your pasta. About 4 minutes before the pasta is done scoop out some hot pasta water and set aside.
  4. Cook the pasta for another 2 minutes, drain and add the pasta back to the cooking pan. Add the pesto and a splash of the pasta water over very low heat and stir to coat the pasta for an additional 2 minutes. You may not need all of the reserved pasta water. Serve with additional cheese as desired.

Notes

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Smoky Chicken and Sausage Gumbo Recipe

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Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
 

The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. If your not sure about it, click here and it will walk you through step by step Types of Roux: From White to Dark

Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.

Ingredients: 

3/4 cup of Vegetable Oil

3/4 cup of All Purpose Flour

2 large Onions, chopped

1 large Green Pepper, chopped

1 cup of Celery, chopped with the leaves included

1 lb. of Andouille or other smoked sausage, sliced into 1/2 inch pieces.

1 lb. Chicken, boneless skinless chicken thighs, cut into 2 inch cubes.

6 cups of hot Water or broth

1 Tbsp Salt, or to taste.

½ tsp. Cayenne pepper

3 Bay leaves

1 tsp. Thyme, or 3-4 sprigs of fresh Thyme

Lots of freshly ground Black Pepper

1 cup finely chopped Green Onions

1 Tbsp File Powder

Preparation:

Make a medium or dark roux, this will take you about 30 minutes, when it starts to smell like roasted peanuts, it’s done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.

Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.

Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.

Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.

When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

Smoky Chicken and Sausage Gumbo Recipe

Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be. The key to a great gumbo is the roux.
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Prep Time 45 minutes
Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup of Vegetable Oil
  • 3/4 cup of All Purpose Flour
  • 2 large Onions chopped
  • 1 large Green Pepper chopped
  • 1 cup of Celery chopped with the leaves included
  • 1 lb. of Andouille or other smoked sausage sliced into 1/2 inch pieces.
  • 1 lb. Chicken boneless skinless chicken thighs, cut into 2 inch cubes.
  • 6 cups of hot Water or broth
  • 1 Tbsp Salt or to taste.
  • ½ tsp. Cayenne pepper
  • 3 Bay leaves
  • 1 tsp. Thyme or 3-4 sprigs of fresh Thyme
  • Lots of freshly ground Black Pepper
  • 1 cup finely chopped Green Onions
  • 1 Tbsp File Powder

Equipment

  • Heavy Pot

Method
 

  1. Make a medium or dark roux, this will take you about 30 minutes. When it starts to smell like roasted peanuts, its done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.
  2. Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.
  3. Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.
  1. When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

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Authentic Thai Street Food: Marinated Grilled Chicken

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This is the most wonderful marinated grilled chicken dish. Gai Yang is a staple in Thailand on most any street corner and it is delicious. Usually it’s served on skewers which are grilled over charcoal fires. It is super easy to prepare and goes great with a salad and steamed rice. If you want combine this with some wonderful garlic noodles, here’s a recipe, Addictive Vietnamese Garlic Butter Noodles Recipe

If some spicy Thai shrimp soup sounds good to go along with your Gai Yang, click here Authentic Thai Tom Yum Soup Recipe

I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinade overnight.

In the mood for seafood, here’s a great recipe to try, Thai Shrimp and Basil Stir-Fry-Phuket Style

No Thai grilled chicken is complete without Nam Pla Prik, the spicy fish sauce dipping sauce found on tables throughout Thailand. You can find my recipe here. Authentic Thai Dipping Sauce Recipe

Looking for the perfect side dish to serve with Gai Yang? Try my authentic Thai Basil Chicken (Pad Kra Pao), one of Thailand’s most beloved street-food dishes.Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Easy way to get a hard to find Thai ingredient.

One of the most elusive ingredients are coriander/cilantro roots, as most markets cut them off for display purposes. I have a handy work around. Every year I plant a big batch of cilantro in my raised beds. Since cilantro tends to bolt, I am always planting new seeds so I’ll have a supply all summer. But, here’s the trick, when the bunch starts to bolt, just pull it up roots and all and rinse it off and cut off the roots and freeze them. Then when you are ready to make your authentic Thai Gai Yang, you will have easy access to one of the culinary world’s most elusive ingredients.

Ingredients:

2 lbs of Chicken. I prefer boneless skinless thighs.

½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find, so stems will work perfectly.

6 cloves Garlic

1 Tbsp freshly ground Black Peppercorns

3 Tbsp Thai Fish Sauce

1 Tbsp Soy Sauce

2 Tbsp Oyster Sauce

1 Tbsp Sugar

1 Lime, juiced.

Dash of Vegetable Oil, helps the marinade adhere to the meat.

Preparation:

Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.

Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking.

Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

Authentic Thai Street Food: Marinated Grilled Chicken

This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious. It is super easy to prepare and goes great with a salad and steamed rice.
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Prep Time 1 day
Cook Time 16 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs of Chicken. I prefer boneless skinless thighs.
  • ½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find so stems will work perfectly.
  • 6 cloves Garlic
  • 1 Tbsp freshly ground Black Peppercorns
  • 3 Tbsp Thai Fish Sauce
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Sugar
  • 1 Lime juiced.
  • Dash of Vegetable Oil helps the marinade adhere to the meat.

Equipment

  • Bowl
  • Air Fryer or Oven

Method
 

  1. Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.
  2. Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking. You can also oven roast, but I suggest 425F.
  3. Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

Notes

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