Once strictly the revered centerpiece for special winter holidays, turkey now joins table fare year round, especially as ground meat. Low in fat and mild tasting, it fulfills the need for protein without offensive calories or gamy taste. As such, though, it can be perplexing how to make it appealing rather than just bland. Fortunately, turkey …
The Cantonese have a technique for cooking a whole chicken by briefly simmering then steeping it awhile to finish the cooking. In Chinese, it’s called “white cut chicken,” a visually apt description. It’s a favorite method for cooking a whole chicken whose meat is to be used in soups and mainly-vegetable compositions. Here, the skin … Continue reading Steeped Chicken
Barbecue chicken is an American classic of summertime cooking. Sauce variations abound, of course. In my latest favorite rendition of a previous and abiding favorite, an adaptation of the American classic based on Heinz tomato ketchup and Wesson oil, vegetable oil is swapped for extra virgin olive oil, ballpark mustard is replaced with Dijon, molasses … Continue reading Romancing Summer: All-American Homemade BBQ Sauce for Chicken, etc.
Currying, or spicing, meats, fish, and vegetables has a long history in cooking. There is archaeological evidence found in the Indus Valley of pounded spice blends to flavor foods dating from 2600 bce. Today, curries made with coconut milk are popular along the coastal regions of India and into Asia and Southeast Asia, especially Cambodia, … Continue reading Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice